On a recent weekday in October, we drove approximately two hours on a zigzagging Highway 1 to the small and secluded West Marin town of Marshall - population 50. With the exception of my motion sickness, there were spectacular views all 55+ miles. I probably enjoyed ten of them, but that's okay, I did manage to get a few great photos. To my relief, I did find out later, that there was a much simpler way to get there and back from San Francisco, sans the need for dramamine.
The arrival time couldn't have been any more ideal with the picturesque, glowing sun setting down on Tomales Bay. It was absolutely stunning. We checked in to one of the waterfront cottages (Ruthie's), where there was a private bay-view balcony, just feet above water. And, if it couldn't get any better, upon arrival at Nick's Cove & Cottages, guests receive a plate of fresh BBQ'd Oysters - a nice little snack to take in the natural setting while you kick back on the wooden balcony. The location is serene and rural, but the cottage accomodations are first-class, with heated bathroom floors, comfy beds, a well-stocked mini bar and modern amenities.
Don't expect to be yapping on your cell phone or twitter while you are out here. There's minimal internet connection, and that's a good thing. If you really need to make a call, you can use the (gasp) land line. This is meant to be a vacation. A real vacation. A time to relax, unwind, and get back in touch with the beauty and nature of the universe.
Nick's Cove restaurant is adjacent to the cottages and also offers stellar views. In addition, they serve excellent cuisine. Though they are best known for their fresh, local oysters and seafood dishes such as dungeness crab mac & cheese, Nick's offers a whole lot more on their menu. Executive Chef Austin Perkins specializes in serving the finest seasonal, sustainable California cuisine sourced from the area’s abundant Marin and Sonoma County farms. They also have a well-thought out cocktail list and wine selections to match. A favorite dish on the special menu, was the Scallop Ceviche with panko crusted coconut rice. It was finely paired wtih a 2010 Russian River Valley Dry Gewurtztraminer from Halleck Vineyards.
I should also mention their wonderful room service breakfast options including the Dungeness Crab Benedict...
If you aren't tempted enough yet, the wonderful, hospitable folks at Nick's are hosting their inaugural Crab Catch at Nick’s Cove Restaurant, Oyster Bar & Cottages this Sunday, November 11, from 10 a.m. to 5 p.m. It's a family-friendly affair and throughout the day, various crab-centric activities will be available for crustacean-lovers of all ages including a Tomales Bay crab-catching competition and a cooking demo with Executive Chef Austin Perkins. There will also be a crab-infused cocktail “Crabby Hour;” and a three-course Dungeness crab tasting menu, with a portion of the day’s proceeds benefiting the Petaluma Educational Foundation. If interested, you can register at http://crabcatch.eventbrite.com. For those looking for something a little quieter, you can always book Nick's for a mid-week getaway. Either way, you won't regret it.
For more of my Nick's Cove Getaway photos, including a 10-course, wine-paired dinner, visit my kullection HERE
23240 California Highway 1 Marshall, CA 94940
(415) 663-1033
Rewinery may have just become my new San Francisco BFF and it's Romy (the cat) approved. Two bottles of selectively-curated wine delivered by bike anywhere in San Francisco within your chosen time frame for only $30. My order impressively arrived within an hour of placing order by a friendly (and extemely fit) cyclist.
Now until 9/28, use code "foodfashionista2" for $15 off to make it ONLY $15 for two bottles of wine and delivery directly to your front door. The French Seguin Blanc de Noirs (pictured above) is only available thru the weekend, so act fast if you want some sparkling bubbles in your life.
Cheers, to Rewinery.
It was a hot weekend in Los Angeles. I mean, literally scorching hot. The temps rose to triple digits and there were more ovens burning in LA than usual. Chefs, Sommeliers and epicures from all over converged on to downtown's LA Live for the second annual Los Angeles Food & Wine Festival with partners Lexus, AEG and Food & Wine Magazine.
This wasn't just any food event. This gathering was a continued celebration of Chef Wolfgang Puck's 30 year tradition of raising awareness and funds for St. Vincent's Meals on Wheels. To date, he has donated millions with his American Food & Wine Festival and another $400,000 raised from LAFW's inaugural year.
Chefs Dean Fearing and Michelle Bernstein
Lexus Southern Brunch- Fearing's Chicken Fried Texas Quail with Bourbon/Jalapeno Creamed Corn & Bernstein's Creamy Fontina Grits w/corn & charred kale
Ricardo Zarate's Grilled Miso Paiche on Butter Lettuce
From an Opening night Festa Italiana hosted by Giada De Laurentiis to the Lexus Grand Tasting tents, there was something to fit everyone's particular taste and palate. With Chefs like Michael Chiarello, Joachim Splichal, Nobu Matsuhisa, Charles Phan and Scott Conant headlining events, it was difficult task to not want to attend all of the above. Most events were sold out and with ticket prices ranging from $50 for a celebrity chef cooking demo, to $2,000 for an invite-only Founder's Dinner, guests definitely got their money's worth.
Chef Gino Angelini
A Bubbly Good Time
Only at LAFW, could you get Hawaiian Ahi Poke from Chef Sam Choy, Chicken Fried Texas Quail via Chef Dean Fearing a Morro Bay Oyster from Post Ranch Inn's Chef John Cox, and a spiked Pina Colada popsicle from the Cosmopolitan Las Vegas..all in one day.
Chef Alexandre Vacher's "Snickers Bar"
Patina's Joachim Splichal & Charles Olalia
Church and State's Heirloom Tomatoes with Vinaigrette
Despite all the incredible events throughout the weekend, the one many seemed extra excited for was the Lexus Live on the Plaza with Wolfgang Puck and Friends. Perhaps, it was because "friends" of WP, included folks like Gale Gand (Tru), Rory Herrmann (Bouchon BH), Levi Mezick (Restaurant 1833), Paul Prudhomme, Kerry Heffernan, Francois Payard, and a Third Eye Blind concert. Yup, at LAFW, you can have your plate of Spago, glass of Opus One, front-row view at a rock concert and eat your cake too.
Wolfgang Puck at LAFW
Thanks, Wolfgang Puck, Coastal Luxury Management, Lexus and all the sponsors for making this past weekend happen.
For more info on Los Angeles Food & Wine, visit HERE
See Food Fashionista's LAFW 2012 Photo Album HERE later today
The second annual Los Angeles Food & Wine Festival, Los Angeles ’premier culinary extravaganza, is taking place next week August 9-12 in Downtown, Hollywood , Santa Monica and Beverly Hills. Headquartered at L.A. LIVE, the event, which benefits St. Vincent Meals on Wheels, features culinary experiences, demonstrations, and exclusive dining experiences.
The Los Angeles Food & Wine Festival also revives the Celebrity Chef Power Lunch Series, featuring notable chefs Wolfgang Puck and Charles Phan at WP24; Joachim Splichal and Hubert Keller at Patina Restaurant and Ari Rosenson and Lydia Shire at CUT. Santa Monica plays host to Summer At The Shore Hosted By Graham Elliot and, in Beverly Hills , I Heart Champagne & Caviar will take place at The Montage Beverly Hills.
Rounding out the weekend are the marquee events hosted at L.A. LIVE; Giada's Festa Italiana hosted by Giada De Laurentiis, Asian Night Market hosted By Andrew Zimmern, Lexus LIVE On The Plaza With Wolfgang Puck & Friends featuring a musical performance by Third Eye Blind and Saturday and Sunday’s Lexus Grand Tastings. Presented by Coastal Luxury Management (CLM), Los Angeles Food & Wine spans the length of the city and offers guests the chance to sample the cuisines and products from some of the world’s most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry’s brightest film and musical talents.
For more info and to Purchase Tickets, visit www.lafw.com
See Food Fashionista's photos from last year's LAFW LEXUS Grand Tasting HERE
Originally featured in Citysearch SF's New & Notable
Quite a bit has changed since the renaissance (we have internet now), but one thing that has stayed the same is the sanctity of the wine and art combination. Wine and Wall, the latest from The Lark Creek Restaurant Group, is bringing the pairing to the forefont. Conveniently located adjacent to their award-winning One Market Restaurant, helmed by Chef Mark Dommen, the wine-centric retail space, wine bar and art gallery in one will offer wine tasting, a petite food menu and catered events via the restaurant. Complementing the carefully curated selection of artistic-labeled vino, will be a rotating wall of wine-themed art work and modern wine dispensers with tastes by the ounce, half glass or full glass.
30 STEUART STREET
(BETWEEN MARKET AND MISSION)
SAN FRANCISCO, CA 94015
P 415.243.WINE (9463)
Only after I glanced at day before yesterday's Instagram did I realize that everything I posted had a French theme. No surprise there. J'aime la France. Happy Bastille Day, my friends.
Moules Frites (Mussels and Fries) with a baguette and a glass of Beaujolais at Grand Cafe. Although the Orpheum is in a sketchy neighborhood, Grand Cafe is a good spot to grab a quick, pre-theatre bite followed by a brisk 10-15 minute walk to the play to burn calories. *Note the French newspaper.
Chanel my belle - canvas peep-toe pump
The 25th of Anniversary of Les Misérables is now showing at the Orpehum Theatre. I attended the Opening Night performance this week and fell in Les Mis love all over again. You can catch it now through August 26th. Dream the dream.
Originally featured in Citysearch SF's New & Notable
Chefs Michael Cimarusti, John & Karen Shields, Carlo Mirarchi, and seven of Manresa’s notable alumni join Chef David Kinch for a “Cooking with Friends” dinner series in honor of Manresa’s 10-year anniversary. Don't miss out on this culinary showcase.
July 11: Michael Cimarusti of Providence
At Providence, Chef Cimarusti is known for creating menus that are “inspired by the natural abundance of coastal living.” To highlight this, he and Chef Kinch will collaborate on a multi-course menu themed “Sea.”
Cimarusti is the co-owner and executive head chef of Providence Restaurant in Los Angeles. His career has spanned positions in New York, Paris, and LA, at restaurants including Larry Forgione’s An American Place, Le Cirque, Arpege, La Maree, Echiverri at Fauchon, Spago, and the executive chef position at The Water Grill.
July 12: John & Karen Shields
The husband and wife duo, Chefs John & Karen Shields, will create a multi-course menu with Chef Kinch following the theme of “Fruits & Vegetables.”
The couple met while working at Charlie Trotter’s in Chicago. John moved on to the sous-chef position at Alinea. The pair then gained acclaim for their 28-seat restaurant Town House in remote Chilhowie, VA. In 2010, John was named one of Food & Wine magazine’s “Best New Chefs.” They recently announced plans for a new restaurant opening later this year in Philadelphia. This dinner at Manresa will give diners a chance to experience dishes that might appear on the new restaurant menu.
July 13: Carlo Mirarchi of Roberta’s
Friend and colleague Chef Carlo Mirarchi of Roberta’s in Brooklyn, New York will create a multi-course menu with Chef Kinch following the theme of “Pasture, Meat, and Forest.”
Mirarchi opened Roberta’s in January 2008 as chef and partner. In 2011, he was named one of Food & Wine magazine’s “Best New Chefs,” and received reviews from the New York Times for his “marvelous” pizzas and reservation-only tasting menus, and from Bloomberg magazine for serving some of “New York’s most deeply satisfying Italian-American” cuisine. His courses for the anniversary dinner at Manresa are representative of the more refined tasting menu offered at Roberta’s.
July 14 & 15: Manresa Alumni
Each of Manresa’s featured alumni chefs will contribute a dish for the multi-course tasting menu served on Saturday and Sunday.
Former Pastry Chef Belinda Leong (soon opening the much anticipated B Pâtisserie), former Chef de Cuisine and Pastry Chef John Paul Carmona (Partner at 3 Mile Group), former Chef de Cuisines Jeremy Fox (chef at Paper or Plastik in Los Angeles, CA) and James Syhabout (chef/owner of Commis in Oakland, CA), and former Sous Chefs Charlie Parker (executive chef at Freddie Smalls in Los Angeles, CA), Michael Gaines (chef de cuisine at Central Kitchen in San Francisco, CA), and Marty Cattaneo (executive chef of Dio Deka in Los Gatos, CA).
The “Cooking with Friends” dinners on Wednesday, July 11 & July 13 are $175. The Manresa Alumni Dinners on Saturday, July 14 & Sunday, July 15 are $198. Prices are per person not including tax, tip, or wine pairings.
Reservations can be made by calling Manresa at 408.354.4330.
Manresa 320 Village Ln
As many of you know, I attend a lot of food gatherings. Some good, some well not-so good, and then there are those that really stand out. They are the ones where you think about and crave what you ate hours, days, and even weeks after you first indulged in it. One such supper, was a recent California Chinook Salmon feast prepared by Chef John Fink of The Whole Beast. The occasion was a celebration of the recently thriving California salmon season. The special meal and lesson in prepping and cooking a king salmon, was held at the unexpected, urban tasting room of Dog Patch Wine Works, home of Qualia Wines - who was serving for this unique and intimate affair.
We started off the evening with several wonderful appetizers including Grilled Chase Cellars Zinfandel pork sausages, Llano Seco Ranch pork love confit, and brined, vibrant-colored Salmon roe on rye toast with sour cream, red onions and dill. The starters were paired with a 2011 Qualia Sauvignon Blanc from Sonoma Valley, and a 2010 Qualia Carignan from Alexander Valley.
It was an unusually hot day in San Francisco, and the ideal evening for an outdoor barbeque. Amid stainless steel, brick and concrete, stood Chef Fink, grilling up a whole, generously sized, 14-pound California Chinook Salmon provided by local, sustainable seafood marketplace I Love Blue Sea.
Cooked over an almond and oak wood fire and wrapped in a fish basket of organic green bay laurel leaves and stems, the Chinook salmon was a sight to be seen. With a dusting of porcini and fennel powder, served over a leek, chanterelle and fish fume nage with Qualia Sauvignon Blanc plus a drizzle of Qualia Carignan Sauce, this was one of the best salmon dishes I've ever tasted. The texture was that of black cod. Silky, buttery, like smooth warm sashimi. I know this experience has raised my expectations for tasting cooked salmon. Since the dinner, I've actually eaten salmon at a couple of San Francisco's most revered restaurants, and they just didn't measure up. Not even close. Chef John Fink's preparation and cooking of the whole salmon was on an entirely different level. I'm yearning for some as I type this.
Chef Fink also prepared a pile-high salad of Bitter Greens and a plate of roasted, fingerling potatoes. The flavors and textures went perfectly with the Chinook. I was the first to get up for seconds. I would've went for thirds if there was anything left, but my dining companions also couldn't get enough. It was fantastic. Absolutely divine.
As if our appetites weren't satisfied enough, the meal concluded with Chef John Fink's version of a Cheese platter with a well-selected treasure trove of nuts, dried fruits, and cheeses from Rogue Creamery.
If you ever get a chance to experience Chef John Fink in action, I highly recommend it. Your taste buds will thank you.
See more photos from The Whole Beast's Chinook Salmon Dinner in our PHOTO ALBUM.
Find out more about Chef John Fink, HERE
Find out more about Qualia Wines, HERE
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