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ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.) |
the
BUNRAB blog spot
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Do you need to answer back? You can send me comments if you want to. If I want to, I'll post 'em in this very blog. -Gutenberg |
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August 1-8, 2007
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| Wednesday, August 8, 2007 permalink The phone recording said that they opened at 4, but things got all screwy when we popped by Cork.
We took a stroll along the water before returning for some snacks and red stuff to wash them down:
... were fine but I had an unfair pre-conception that they would be apple wedges loosely wrapped with thin ham rather than something so composed. This dainty plate was just as the menu indicates, but not something I would re-order. The artichoke tapenade crostini ($7.00):
... had a citrusy boost to these thistle-covered croutons. Ham and gruyere panini ($9.00):
... was more what we were in the mood for. Nothing fancy, just a hot, crusty and simple ham and cheese with a salad to nibble on with our vino. The real reason to come here is to relax with a glass of wine in a friendly atmosphere. The people who run the place make you feel right at home and it’s off the Sausalito tourist path as an extra bonus. Cork
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| Tuesday, August 7, 2007 permalink One of my favorite summertime treats is fruit crisp:
... and Lindsey Shere’s Chez Panisse Desserts contains the code to translate fuzzy fruit into a crunchy sensation. Peach and Blueberry Crisp Adapted from Lindsey Shere’s Chez Panisse Desserts
Filling: preheat oven to 375F To make the topping, combine the flour, sugars and cinnamon. Work in the butter until it holds together in a crumbly mass. Add the nuts. Set aside. Place peaches in a pot of boiling water for a minute, transfer the peaches to a bowl of ice water, peel and slice into 1/3” thick wedges. Taste the peaches and blueberries to gauge their sweetness before adding sugar to taste. Add flour and a pinch of salt and gently combine before spreading into a gratin dish. Crumble the topping over the fruit in an even layer. Bake at 375 for 45 minutes or until golden brown and bubbling. Serve warm or at room temperature.
-G
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| Monday, August 6, 2007 permalink We were happy to see that Laiola’s wine and beer license was in effect when we slipped in to this Spani-fornian eatery.
Acme epi and a pool of olive oil kicked off our meal. The menu is constructed for sharing with charcuteria, nibbles, salads, mains and sides. Chorizo stuffed Medjool dates ($12.00):
...were bound with paper thin bacon. These rich, sweet and salty footballs were a goooooooal. Garbanzos with pinenuts and house made blood sausage ($9.00):
... was bloody good. This savory combo came with grilled bread to sop up any crime scene evidence. Willapa Bay clams ($11.00):
... were cooked just until they opened up to beg for mercy and no longer. These tender, formerly happy bay residents were immersed in a tide of garlicy tomato broth with pork sausage bits. This treif-ic dish was rustic, simple and good. When we ordered the slow roasted piglet ($19.00):
I imagined something that looked much more disorderly and falling apart. This image was replaced by thinly sliced swine fanned out with a generous serving of monetes (a.k.a. humongous white beans). The strip of blistered, crackly skin was worth the price of admission alone. A pink, silky pocket of quince aioli secured our porky status. There were 3 desserts listed this evening: a sorbet, a chocolate and sea salt sandwich and our choice – the Garrotxa and figs ($7.00):
These Capay figs looked like Adriatics, but they were really Candy Stripe. The nutty Catalonian goat cheese was also candy striped with honey from Alameda. I guess the air force base has not been decommissioned by the bee team. Laiola is the sort of place we love. Not only is the chow delish, it’s casual, friendly and fun. Their no reservation policy reinforces the laid back vibe. It’s the sort of place that you can go for a board of thinly sliced meats and a glass of wine or go whole hog. Top notch, carefully sourced ingredients and a tempting menu will keep us hopping back for more.
Laiola Restaurant
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| Sunday, August 5, 2007 permalink Passionate Eater organized a brunch:
... at Maverick Restaurant with some other food enthusiasts.
Chubby got a peanut butter fleur de sel and chocolate combo while I went with the malted vanilla nut brittle and coffee toffee cone ($2.95 each):
A sweet ending to a fun meal.
Maverick Restaurant Bi-Rite Creamery and Bakeshop
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| Saturday, August 4, 2007 permalink Figs are one of our favorite fruits here at the cyberhutch and Chubby whipped up a bunch of Figs in Blankets:
... by topping quartered, ripe figs with chevre and chopped parsley before rolling them up in proscuitto. Simple and delish, just like today's blog.
From today’s bunrab email, Susan writes about yesterday’s al fresco lunch: Gutenberg, R'noh Thai is one of our favorite lunch spots. You just can't beat sitting on the deck on a warm Marin day. I do confess that we order the same meal regularly. My friend loves their Pork with Spicy Country Noodles and my tummy craves the BBQ Chicken with Coconut Rice and Raisins. If we're extra hungry we start with the Fresh Rolls or finish our meal with Fried Bananas and Coconut Ice Cream drizzled with honey. I'd go for the dessert alone. Take care,
Dear Susan, Great to ‘noh your dishes of choice. I’ll have to give them a try. -G
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| Friday, August 3, 2007 permalink The deck at R’noh was the perfect spot to r’noh-vate ourselves during lunch today.
I got one of the lunch specials. A generous portion of salmon curry ($10.50):
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