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Check out our other stuff: Yummy Chow | Photo Hutch | Home |
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ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.) |
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June 9-15, 2008
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| Sunday, June 15, 2008 permalink
Ouzo was the perfect aperitif before tucking into a multi course feast including a fresh fava bean salad alongside white fava bean puree and olives:
We ate every bite of the huge, succulent, braised lamb shanks with oranges and olives:
... capped off with a semolina, pinenut, rosewater dessert with a selection of dried Turkish fruits and nuts:
After this delicious meal, we have verified that the food of Turkey is best cappodocia'ed off with a nap.
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| Saturday, June 14, 2008 permalink
Their L'Enfant Terrible:
... a lower alcohol, home schooled, strawberry-centric Zin was given a sneak peek alongside wines including a selection of Todd Brothers Ranch old vines and a peppery 2006 Florence Vineyard zin.
Live music was performed:
... by the Delta Blues flavored band they had at their Fall event which kept up the swirling tempo of the afternoon.
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| Friday, June 13, 2008 permalink
In another week or so (you know how these things go) you will be able to grab some tasty salted pig parts at San Francisco's grub hub. We asked Mark about the 3 spigoted stainless steel machine sitting on the counter. Incanto was the first San Francisco restaurant to comp filtered still and sparkling water to their guests and now Boccalone will be the first food establishment in the Ferry Building that doesn't sell bottled water. This Natura water filter uses UV to further de-cootify the H and O. They will also be selling Boccalone canteens that come with free refills for life. This is especially handy when you consider that you will be washing down some salted foodstuffs. We stuffed our food at Sebo:
... this evening where we ordered the chef's selection (which is just what is sounds like.) Danny Dunham and Michael Black may not look like your typical sushi chefs, but they know their stuff. They source the best ingredients such as that University schooled Blue Fin that Corey slices up at The French Laundry. The wasabi is fresh grated, the nigiri fits in your mouth without making you look like a fugu while you eat and they do a good job with the cooked chow as well. We savored our meal which included Ayu Shioyaki ($12):
The crisp smoky skin and rich oily meat of this grilled sweetfish was speared with asparagus and served with a pepper sauce. Our parade of nigiri included maguro, buri and shimaaji (tuna, mature yellowtail and striped jack.)
This caliber of chow also attracted two ladies on the town:
... who we got a chance to catch up with in the small and simple wood dominated dining room.
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| Thursday, June 12, 2008 permalink
...isn't Cockney rhyming slang for rope (although they have plenty of it draped across the beams.) Check out Chubby's latest review of this see-food-and-eat-it shack.
Mark your Calendar If you are into watching people toss their chow, you can see (non-street) pizzas being flung around during the 54th annual North Beach Festival this weekend. Music and Animal Blessings are also on the agenda.
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| Wednesday, June 11, 2008 permalink
... gave a talk on swarm intelligence which is the collective behavior of groups as opposed to individuals (i.e. ants, bees, fish and birds.):
Our swarm behavior led us to chow that was best served with a side of diverting conversation. The bison burger ($8.50):
... was cooked to a good level of doness, but its buffa-low fat content translated into a dry patty augmented with tomatoes, avocado, manchego cheese and a side of salty home fries. The margherita pizza ($8.00):
... was a thick bread disc topped with cheese and tomato capped with an overly dressed salad. Not exactly our kind of 'za, but, to be fair, they are putting on a free event so ant-ying up for dinner is like buying a couple of inexpensive, edible, bready, tickets. Axis Café
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| Tuesday, June 10, 2008 permalink
I am a shucker for an oyster po'boy ($9.50):
... and their interpretation of the Louisiana 'wich included four obese oysters rolled in cornmeal and fried to crisp their corny containers and warm their bellies. Slaw and garlic mayo filled out the roll. I chose corn for my side, it was okay, but I really should have gotten the beans that I eyed on neighboring plates. Chubby was cautioned that there was "a waffle backup" but this did not cause him to waffle on his chicken and waffle ($12.00):
... request. The buttermilk-fried chicken was moist and flavorful with lots of craveable crispy bits. We have never had such a light-as-air cornmeal cake. This quick bread had a delicate, crisp shell that makes it required eating for any visitor of this establishment. A pat of butter tinged with brown sugar and a little pitcher of warm apple cider syrup gilded this flour lily. Blue Bottle Coffee and Blue Chair Marmalade set off Brown Sugar Kitchen's red hot cuisine.
Tanya Holland brings soul food treatments to top-notch local ingredients.
Mark your calendar
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| Monday, June 9, 2008 permalink
There is a steep learning curve when it comes to tea (which is surprising since its popularity is rivaled only by water.) We attended a food and tea pairing event last month that pekoed our interest in Teance.
Tracy is Teance's tea totaling tutor for a series devoted to professionals in the culinary field. Some staff from Oliveto Restaurant came oolong:
... to taste and discuss the techniques in handling these food friendly brewed beverages. We kicked off with a Honey Dan Chong Phoenix. This dark roasted oolong was not originally on the agenda, but since Tracy was enjoying a cup as we all settled in, she saw our envious looks and made some of this honey scented throat soother for the crowd. Anxi Tikuanyin is also called "iron goddess of mercy". We watched these rolled, lightly oxidized, 2 leaf buds:
... grow like magic rocks during each steeping:
The first cup had a wonderful perfume while the second had a great balance of flavor. Only the buds are used in the medium bodied black Yunnan Gold:
... which was familiar to the Oliveto-ians since it is currently offered at their restaurant. This series will continue on Monday evenings throughout June and July, so if you are a culinary professional who has a dotted i, but needs to cross their tea, call and reserve a seat at this complimentary course. You can join this exploration of whole leaf, seasonal teas for one or all of the series. For those who are curious but are not involved in the food profession, there will be an open tea bar every Wednesday in June and July from 6-8 p.m. This is a great opportunity to learn the finer points of brewing while sampling the freshest harvests.
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2008 by BunRabCo. All rights reserved.
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