FOOD FASHIONISTA

Macarons de Paris at La Boulange - San Francisco

In the last couple years, La Boulange in San Francisco has become a cherished neighborhood stop. For your morning caffeine, fresh baked pastries, salads, sandwiches, or a box of macarons, this restaurant with 10 (and counting) locations in the city is always a fresh, affordable alternative. The Hayes Valley La Boulange is a particular favorite.

La Boulange Bakery & Cafe

Food Fashionista - Cold Weather Comforts

On a rainy, cold night in L.A., there's sometimes nothing more nurturing that a steamy hot pot of soup and a re-read of the premier issue of Style.com - which I'm currently already obsessed with.

I prepared enough soup for like ten, but I figure it'll keep me warm for the next couple days. Plus, soup often gets better with some time and it was the perfect remedy to cleanse the body after the decadent weekend eating which included goat belly, lamb leg, Little John's English Toffee, Lette (formerly Paulette) macarons, home-made dark chocolate truffles, and several bottles of some splended red...and that was just one meal. With organic meat from Lindy & Grundy butcher shop and a close-knit, casual dinner for friends prepared by friend, chef Dominique Crenn, it was a comfort food type of weekend.

I think it's time to hit the gym soon...

  
  Dom's Lindy Grundy Goat belly with rosemary & thyme potatoes

           Dominique Crenn on a Chef's Day Off...Still working it!

                                   Sunday Supper with Friends

             Dark chocolate truffles & red wine are divine

Samovar Tea Lounge's Cherry Scones - San Francisco

Brief Dish Blurb:  The captivating aroma of fresh baked, just out-of- the oven Cherry Oat Scones will have you in a dreamy state of mind at this tranquil escape in the midst of bustling San Francisco.

 

The Dish:  Topped with oats and sprinkled with sugar, with yes, cherries on top, the Cherry Oat Scones at Samovar Tea Lounge are prepared with love daily. The hearty, delicious Samovar version of the Scottish-originating scone arrives with a side of caloric and thick Devonshire cream – a double-clotted cream that is decadently delicious and a rarity to find in the city.  A berry jam is also served which varies seasonally from strawberry, raspberry or blackberry. On occasion, apricot or pear ginger jams are also featured. For breakfast, brunch, or dessert, these flaky, filling and flavorful scones are a hearty snack. Complete your Samovar Cherry Scone experience by pairing them with a suggested Earl Red or Lychee Black tea.

 

Key Ingredients:  oatmeal, cherries, butter

 

The Place:  On the Upper Terrace of SOMA’s Yerba Buena Gardens, Samovar Tea Lounge sources their high-quality environmentally sustainable tea and seasonal herbal fusions from small family farmers, who they call “artists of the leaf”. This relaxed urban getaway is the ideal retreat for those needing some quiet time to wind down during the often hectic and fast-paced city life. With both indoor and outdoor seating, it is an ideal setting during both chilly, and those rarely warm SF days (and nights). Complementing the extensive tea selection and service are a variety of salads, sandwiches, and sweets.  Vegan and gluten-free options are also available upon request.

 

Other menu musts:  Hence the name, the tea is the ultimate must-have at Samovar Tea Lounge. The sweet, spicy Masala Chai is a favorite.

 

Extra facts:  In addition to the Yerba Buena location, there are two other Samovar Tea Lounge escapes in San Francisco including one in the Mission-Castro neighborhood, and one in the San Francisco Zen Center (how fitting).

 

Samovar Tea Lounge

 

Originally featured on HeardAbout.com

The Langham Farm to Table Dinner with Craftsman Brewing Company

Wine-pairing dinners are heavily prevalent in the fine-dining world, with beer pairings being less common. So it was with excitement and curiosity, that I recently attended a five-course “Farm to Table” dinner at the luxurious Langham Pasadena hotel with cuisine prepared by The Terrace restaurant Chef de Cuisine Erik Schuster with beer pairings by Pasadena's own Craftsman Brewing Company.  In addition to the Ale and Lager served, The Langham's own Chef Schuster incorporated the diverse beers into his cooking and preparation of the dishes. And while it is now already November, you can celebrate Oktoberfest year round with a cold glass of Craftsman Beer at Langham's own The Tap Room.

Amuse Bouche- Fried Chicken "Oyster"

1903 Steam Clams & Pork Chicharron paired with Craftsman 1903 Lager

"Beer & Cheddar Soup" with Sunchoke Triple Sage Bisque, Pretzel Crostini paired with Craftsman Triple Sage

Craftsman Brewing Company

Baby Swiss Chard with Golden Raisin Puree, Sour Grape "Raisin", Peanut Butter Powder, Peanut Oil paired with Crafstman Sour Grape

Roasted Monkfish with Spiced Plantain Polenta, Braised Tuscan Kale, Prosciutto Heavenly Hef Jus paired with Craftsman Heavenly Hef

Braised Beef Ribeye Cap with Brown Butter Carrot Puree, Chatrelles, Smoked Black Lager Onion Jam paired with Craftsman Smoked Black Lager

Harvest Saison Cake with Pineapple, Coconut Coulis paired with Crafstman Harvest Saison

Cafe Latte Gateau with Rice Pudding, RIP Ice Cream, Marsala Gelee paired with Craftsman RIP

It's feeling a lot like Fall at The Terrace

 

The Langham, Pasadena

1401 South Oak Knoll Avenue,
Pasadena, California 91106, USA
T (+1) 626 568 3900

Joe's Restaurant 20th Anniversary Celebration Dinner - Venice, California

 

Last night I had the pleasure of attending the 20^th year anniversary of Joe’s Restaurant in Venice, California. It was both inspiring and exciting to see a passionate chef, Joe Miller celebrating what many would call an anomaly in this current upscale dining landscape. He, with the assistance of staff, investors, and a devoted clientele have accomplished the fete of creating a time-honored restaurant serving high-end cuisine in a not always, but often fickle  town of diners seeking what’s new and hot rather than what’s consistently good and solid. After 20 years, Joe's has proven itself to be the go-to white tablecloth, French technique culinary experience in a laid back, Southern California beach town. 

 
Local Lettuces, flowers, herbs w/Chickpea mousse, hazelnut, quinoa

 

Chef Miller graduated from the Culinary Institute of America, and in the past, has worked in many respected L.A. dining establishments. His own restaurant launched in 1991 with a modest kitchen and a 60-seat dining room in what at the time, was a not-so-popular area in Venice on Abbot Kinney. Throughout the years, the restaurant has morphed into the current Joe’s that now features a larger kitchen, multiple-seating areas, and an address on one of the most well-known destination streets in the area.

 
 
 
Ocean Trout w/Pine needle smoked tea, young shiitake, barley, ogo

 

Many recognizable L.A. Chefs have worked in the Joe’s Restaurant kitchen including Dan Barber (Blue Hill Farm), Josiah Citrin (Mélisse), Trey Foshee (Georges At the Cove), Raphael Lunetta (JiRaffe), Jason Travi (Previously of Fraiche), Jason Knibb (NINE-TEN), Mark Gold (Eva Restaurant), Michael Bryant (Palihouse), Rory Herrmann (Bouchon), Philip Wojtowicz (Big Sur Bakery), Tim Cushman (Boston's O Ya), Josef Centeno (Lazy Ox Canteen), Andrew Kirschner (soon to be opening Tar & Roses) and Joshua Gil (Milta).

 
   Celebrating with Chefs Joe Miller, Mark Gold, and Walter Manzke

 

"The chefs that have been through our doors have been incredible contributors to what Joe's is today," says Chef Joe Miller. "The transformation of our space has always been with them, and that's why Joe's menu has always stayed fresh.  Our philosophy has always been to locally source our ingredients and present them in a casual but elegant way.  Everyone who has worked here has always known it's about one plate and one soul, and they've all worked hard to maintain that," notes Miller.

                            Olive Oil Poached Chantam Cod

  

            Cavatelli w/Arkansas Rabbit, Fine herbs, Brioche

 
       Prime Beef Ribeye w/White bean sunchoke, lobster mushrooms

 

Current Chef de Cuisine, Kris Tominaga, Sous Chef Greg Zanotti, and Pastry Chefs Courtney Reed and Glenn Lara were on hand to prepare a wonderfully well balanced, special six-course tasting menu to commemorate Joe’s Anniversary. The staff at Joe’s is dedicated to using fresh, locally-sourced ingredients and along with close ties to local farmers, they grow their own ingredients at a nearby garden plot.

 
                  Chef de Cuisine Kris Tominaga & team

 
       Plum Tart paired with N.V. Henriot-Brut-Souverain-Reims

 

Dinner included exemplary wine pairings by wine consultant Christopher Keller, which began with a distinct 2003 Schloss Schlonborn Riesling Kabinett, continuing with a 2009 Joe Miller-Grenache Blanc from Santa Barbara, a 2008 Ostata-Crianza-Rioja, followed by a 2007 Emanuel Tres-Tinto Roberto Syrah from Larner Vineyards. And like any worthy celebration would, the Champagne was flowing all four-plus hours long.

Happy 20^th Anniversary Joe’s Restaurant and cheers to many, many more…

 

 

Joe's Special Anniversary Offerings:

-September 20^th, 2011 to Wednesday, October 5^th, 2011 - lunch special for $20.00.  Each day at lunch, Joe's will offer a special three-course prix fixe menu with a special amuse from Tominaga, and a complimentary glass of wine from Miller.

-September 20th, 2011 to Friday, September 30^th, 2011 - dinner special includes a four-course prix fixe menu for $48. Each evening at 7:00 and 9pm, Miller and his staff will gift each guest with a surprise beverage and make a special toast as a thank you to everyone who has dined at Joe's. 

 

Joe’s Restaurant

1023 Abbot Kinney Boulevard

Venice, CA  90291

310.399.5811

San Francisco Cocktail Week Returns 9/19- 9/25 - Get your drink on SF!

 
 

We are now just a few days away from the much-anticipated Fifth Annual San Francisco Cocktail Week taking place during September 19-25, 2011. Last year was literally one of the best and booziest weeks in S.F. with non-stop seminars, cocktail parties, culinary events, and festival galas throughout the seven-day celebration. Hard to imagine, but it looks like this year is going to be even more memorable (well depending on how much liquor you consume) and intoxicatingly epic. With the addition of the Cocktail Dinners at some of S.F.'s favorite restaurants, attendees will be fortunate enough to experience the pairing of drinks and dining with some of the city's top mixologists and chefs. If you appreciate a truly memorable liquid libation and all things cocktilian, this week was created for you.

 
  Cocktails at last year's Boothby Center for Beverage Arts Launch

 

Okonomiyaki at Namu - San Francisco

Brief Dish Blurb:  Namu’s version of the popular Japanese savory grilled pancake (aka Okonomiyaki) blends the Lee brother’s Korean roots and homemade kimchee with egg yolk, shredded cabbage, scallions, ground beef, a topping of kewpie mayo and dancing bonito flakes.

Get Tix for CUESA's Summer Celebration - July 10th San Francisco

 

CUESA's Summer Celebration

Sunday, July 10, 2011 - 6:00pm - 9:00pm

"This walk-around tasting event will take place in the Ferry Building Marketplace and will feature a whole beast carving station presented by chef and butcher Ryan Farr; a raffle conducted throughout the evening for a range of prizes; a whimsical photo booth courtesy of Magbooth;  live music, and more! Because locals farmers and artisans are at the center of everything we do, each scrumptious bite will highlight ingredients sourced from the Ferry Plaza Farmers Market."

TIX: $95/person including food & beverage. $50 of that is tax-deductible donation

 

Food Fashionista Loves Good Food

 

There's nothing quite like a great-tasting dish. It can spark a smile from the grumpiest of faces and has the ability to strike a sudden conversation among strangers. Food is a common bond we all share. It doesn't matter if you are living in California or Zimbabwe. Eating is a shared habit and necessity we all participate in across the mighty globe. If you are on Facebook, join our page and get in on our daily culinary conversation.

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Cochon 555 San Francisco 2011 - Hog Wild!

Cochon 555 - the epic traveling-swine competition, returned to San Francisco for the third year in a row to a sold-out crowd of 400 plus hungry Heritage pig lovers. The event included five local chefs (David Barzigan of Fifth Floor, Dave Varley of Michael Mina, Brandon Jew of Bar Agricole, Ravi Kapur of Prospect, and Matthew Accarrino of SPQR) five winemakers (Scott Paul Wines, Peay Vineyards, Failla Wines, Behrens Family Winery, Elk Cove Vineyards) and five pigs (Devil's Gulch Berkshire Tamworth Cross Hog, Yorkshire from Paul Christian Brothers, Red Wattle from TC of Walnut Keep, Wild Old Spot Cross from Mac of McGruder Ranch, and Old Spot from Dan of Clark-Summit).

The Julia Morgan Ballroom was packed and the food offerings were plenty (50 varietal pig dishes). In addition to ALL the food and liquor, there was an intense, high-energy butcher competition between Chris Arentz from Avedano’s of Holly Market and Tracy Smaciarz of Heritage Meats in Rochester, Washington.

I was a judge at the recent, inaugural Cochon 555 L.A. and noticed both here and there the various execution level of the chefs at these events. When you put all these chefs side by side, although all talented in their own right, it is quite clear who the real standouts are.

This competition with the five local chefs was particularly thrilling with the reigning King of Porc (David Varley) in the running. There were a few crowd-favorite front runners, but in the end, SPQR's Matthew Accarrino was crowned the winner and will go on to represent S.F. at the Aspen Food & Wine Festival for the King of Porc title.

If you can't wait til' next year, no worries...Grand Cochon will take place in Aspen on June 19th, and All-Star Cochon will arrive at the Cosmopolitan of Las Vegas on July 24th.

 

             Pork Platter from Team Matthew Accarrino (SPQR)

           Chef Matthew Accarrino (The new Prince of Porc SF)

              

                            Peay & Piggy Banks at Cochon 555

Chef David Varley & his Bahn Mis w/ Liver Pate, Shaved Loin, "Secret Sauce"

         Team David Varley offered 11 various preparations

 

Team David Varley (Michael Mina)'s  Poulet en Vessie Preparation

                     
 

                      Ravi Kapur's Swine ChalkBOARd Menu

  

Chocolate Blood Cake w/Marshmallow, Pig Fat Streusel, Peanuts

 

 

                   Behren Family Vineyards Wine Label...HOT!

 
  
 

                   David Barzigan's Pork Fat Gougeres Rillettes

 

For ALL of our 2011 Cochon 555 San Francisco photos, visit our ALBUM HERE. 

 

For more info on Cochon 555, visit HERE