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Name: Gutenberg

Location: Somewhere near the Golden Gate Bridge.

Occupation: BRPR (Bunrab public relations.)

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October 24-31, 2008


go to next week's blogs


  Friday, October 31, 2008

Caramel Anjou pears with toasted, chopped, hazelnuts were the hands down favorite at Kelsie Kerr’s dessert demo at Cavallo Point Cooking School.

She adapted this Michael Rechiutti recipe for today’s seasonal sweet.


Caramel Anjou Pears

1 cup sugar
2 Tablespoons organic corn syrup
1 cup cream
1 Tablespoon butter
1/2 teaspoon salt
6 organic apples or pears, washed and thoroughly dried, at room temperature
1/2 cup chopped toasted nuts (optional)

Line a cookie sheet with lightly oiled parchment and set aside.

In a medium saucepan, cook the sugar and corn syrup over medium heat until amber in color. Meanwhile, in a separate, small saucepan, scald cream and butter.

When the sugar mixture has reached the desired amber color, remove from heat and carefully add the cream mixture to the sugar mixture (it will bubble up and is hot enough to cause a severe burn.) Return the mixture to the heat until it reaches the firm ball stage (248F) stir in the salt and remove from heat.

Allow the caramel to cool and thicken slightly.

Be sure that the fruit is free from any moisture (which would prevent the caramel from adhering.) Create a dipping handle by spearing the fruit’s stem area with a fork. Guide the fruit through the caramel to coat its sides and bottom (leaving the stem area uncoated.) Dip the caramel coated fruit in chopped nuts (if desired) and place the dipped fruit on the parchment lined cookie sheet to cool.

Kelsie carefully selected all of her fruit from the farmers market to trick out a traditional treat at this fun fruit frolic. The cooking school holds weekly, drop by, social events (like this one) as well as official classes.

One Wednesday, November 19th, from 3:30 - 5:00 p.m. they are holding a complimentary chat called “Turkey Talk” which is your opportunity to avoid a foul fowl by getting answers to your gobbling questions.

Cavallo Point:

... isn’t the sort of place you happen upon while you saunter along a Sausalito street looking for tchotchkes, but it’s a worthwhile detour for a burger at their Farley Bar, a full on tasting menu at their restaurant, or a visit to their cooking school.

Cavallo Point Cooking School
601 Murray Circle
Fort Baker
Sausalito, CA




  Thursday, October 30, 2008

We didn’t do a “Mark your Calendar” post on today’s Fort Mason pick up for the Mariquita Mystery Boxes:

... since they have become so popular that they are now only supplying their regulars.

Luckily, this doesn’t mean you are out in the cold when it comes to Mariquita’s less mysterious manifestations. Their produce appears on some of the Bay Area’s best menus and if you are more into reading than feeding, you may be interested in checking out Andy’s open letter to Michael Pollan.

Mariquita Mystery Box
San Francisco, CA




  Wednesday, October 29, 2008

I looked no further when I encountered “Pile O’ Pork” ($14.95) on the menu at Hahn’s:

This graphic description was like an auto accident that I couldn’t help but rubberneck. A hill of hog was a hefty helping of smoked kabobs, a chop, and a rib, filled out with slices of muscle and rice:

If you are into 100 calorie packs, this is your kind of meal (I think that most people tear into a few dozen of those placebo packages as part of their delusional eating program.) Now I know what it feels like to be a pork-filled pinata (without the inconvenience of getting pummeled by shorties with bats.)

Hahn’s Hibachi
1305 Castro St.
San Francisco, CA


  Tuesday, October 28, 2008

Sugar Rush 2008 lumped together some sweet talent at 111 Minna Gallery for this evening’s event benefiting Bay Area youth.

Michelle Polzine:

... served up hot date turnovers:

Candied kumquats, caramel and creme chantilly adorned these puff pastry ‘jool cases which were so good we vowed to rome to Range Restaurant in the near future.

Stephanie Marcon of Coco-luxe:

... brought her shoo fly caramels which had a wonderful smoked salt kick against the molasses caramel. The weather is finally getting cool enough for us to venture over to her Haight Street boutique for a cup of hot cocoa.

Rocky road meringues with cracker jax:

... were right up our alley. These crisp clouds and caramel corn from Boulevard Restaurant were excellent pavement for our palates.

And speaking of roadways, A16:

... (and SPQR, its consonant companion) brought panna cotta:

The yogurt version was topped with apples, honey and puff pastry and the alternate route took us through chocolate and caramel with walnuts and persimmons. Both were worth the detour.

We chatted with friends:

... between nibbles of chocolate, cake and ice cream at an excellent evening that was the grown up version of being a kid in a candy store.

Sugar Rush 2008

111 Minna Gallery
San Francisco, CA


  Monday, October 27, 2008

Mark your Calendar

555 is the mark of the beast - the whole beast, as in heritage hogs. On November 2nd, Taste Network combines 5 pigs, 5 chefs and 5 winemakers at Napa’s Silverado Resort for Amuse Cochon.

Chefs Taylor Boetticher, Chris Cosentino, Allan Benton, Ryan Farr and Peter Pahk will vie for the title of the Prince of Porc at this competitive cookout judged by notable figures including Dave McLean of Magnolia Brewpub and Sam Mogannam of Bi-Rite Market.

Palmaz Vineyards, Anderson’s Conn Valley Vineyard, HIll Family Estate, Saddleback Cellars and Thomas Michael Cellars will pour swine wine at an event that will surely be a delicious display of carnivore contentment.

Reserve your tickets in advance to avoid disapporcment and for a suuueeet deal type in “heritagefoods” (without the quotation marks) on the online order form to get $20 off the original $100 ticket price. A portion of the proceeds will benefit the City of Napa’s youth firefighter training program.

Amuse Cochon

November 2, 2008, 4-8 p.m.
Tickets $100 each (use the code “heritagefoods” and get a $20 discount)
Silverado Resort
1600 Atlas Peak Road
Napa, CA





  Sunday, October 26, 2008

Three BBQed oysters ($5.00):

... sounded like a tiny taste to keep hunger at bay during our visit to the Marin Civic Center Farmers Market, but this trio of Washington Quilcenes:

... could have been linebackers for the Huskies. We had to bisect these behemoth bivalves to maneuver around a Heimlich hug. Our plate of massive mollusks ranged from heated through to cold centered, but it didn’t really bother us since the only way we dislike them is overcooked.

We had to eat these obese-sters standing up since it appeared as though the new age music had stopped and everyone had grabbed a plastic chair in the designated dining area.

Pizza Politana has added a second portable wood burning oven to their rolling dough operation. We chatted with Joel Baecker (who is also a top notch caterer) - as he fired our breakfast pizza ($10.00):

... and margherita with prosciutto ($8.00 + $2.00 for the ham):

These crisp crusted rounds are required eating at the Marin market:

... both of our pies started with tomato sauce, basil and mozzarella bases. The prosciutto addition was very good, but our fave was the one crowned with a farm egg.

Marin Sunday Farmers Market
Civic Center
San Rafael, CA




  Saturday, October 25, 2008

Cheese Plus had their Fourth Annual Fall Harvest Artisan Food Festival today and the sidewalk:

.. was lined with salivating samplers of pristine products.

Alison McQuade's Celtic Chutneys:

...were irresistible. The spiced apple and fig and ginger were set on a platter but the habenero was dispensed only to those with fiery predispositions (so that nobody would be caught by surprise with this eye-opening, delectable, spreadable.)

Fra’Mani was on hand with their rosemary ham, salametto and chorizo:

I asked about their meatloaf (that is only available at Costco) and was told that their Costco arrangement is constructed so they do not provide competition for their products sold outside of this warehouse shopping environment. While we admired Paul’s haute couchon, his pret a manger line will be left to the club shoppers.

We nibbled on Chopita cocoa nibs produced by Mark Spasic in his Oakland facility. These peppermint, orange, raspberry or vanilla infused confections are on the shelves now, but will also eventually be released in these addictive dark chocolate squares:

We left 'shroom for dessert with San Francisco Cheesequake's candycap mushroom cheesecake:

... in a pecan shortbread crust. This is the provision you would want huddled under your desk in the epi-curean-center during the big one. As the earth’s crust ruptured, you could mimic this gesture with a creamy creation that ranks high on the licktor scale.

Charles Siegel:

... kept his temper (with some mechanical assistance) as he made mendiants topped with pecans, dried figs and pine nuts:

... for the chocolate loving crowd.

He is collaborating with Bi-Rite Creamery to produce ice cream themed chocolate bars that will be released next month. Flavors will include Coffee Toffee, Rocky Road and Peanut Praline. The launch party is on November 15th from 1-5 p.m. at Charles Chocolates. If you like parties with ice cream and chocolate, go here to reserve your free tickets.

Cheese Plus
2001 Polk St.
San Francisco, CA



  Friday, October 24, 2008

Wolfe’s Lunch:

... isn’t being blown down by the current huffing and puffing of Wall Street piggies. This greasy chopstick hay-ven may not be destination worthy, but their BiBimBab ($6.79):

... is a homey bowl of rice, chicken, sprouts, carrots, zukes, and kim chee (but they didn’t include the usual spinach today - maybe they also have less of the green stuff.) This satisfying combo gets dose of chili sauce and a stir before we drag it over the hair of our chinny chins at this funky pile of bricks in the sticks.

Wolfe’s Lunch
1220 16th St.
San Francisco, CA



Set your TiVos

...to the Food Channel to record SF’s own Chris Cosentino on Iron Chef this Sunday, October 26 at 9 p.m. ET/PT. We’ll see if he or Michael Symon gets their ass served on a salumi platter.





back to last week - October 17-23, 2008



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