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Name: Gutenberg

Location: Somewhere near the Golden Gate Bridge.

Occupation: BRPR (Bunrab public relations.)

the BUNRAB blog spot

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If I want to, I'll post 'em in this very blog.



January 24-31, 2009


go to next week's blogs


  Saturday, January 31, 2009

Terriorists infiltrate the CIA

The Culinary Institute of America at Greystone was the disclosed location for tonight’s opening event of the Napa Valley Mustard Festival.

No one was tardy to this must-arty display of painting:

... posing:

... playing:

... and partaking of pleasing provisions.

The teaching kitchen was transformed into a buffet and dining room:

... while second floor was lined with vintners and restauranteurs.

We enjoyed the field blend of Zinfandel and Rhone varietals that made up the delicious plum and raspberry saturated 2006 Girard Mixed Blacks as we noshed on some of Napa’s nicest nibbles.

Our favorite bites included Auberge du Soleil’s rye crouton with lamb tongue, carrots and mustard:

... and Bouchon’s:

... salmon rillettes and their signature chocolate bouchon.

Mustard paddles were used for spreading the wealth during the auction and mustard wall flowers had access to a silent auction:

... for audio free bidding action.

This was a fun, spicy kickoff for this year’s festival which includes art, music and food events with the grand finale at Mumm Napa. After all, it is the expectation that those who start at the CIA end up Mumm.

The 16th Annual Napa Valley Mustard Festival



  Friday, January 30, 2009

Sandwiches and small pies have a lot in common.

They are both prized for their portability (unless open faced or lattice crusted.)

Cornish miners would take porta-pasty meat and veg packets down the shaft before they went down the hatch. The edge “handle” of pastry would be thrown away (for the same reason plumbers don't eat the last inch of their sandwich.)

The calzone special ($9.75):

... with chicken apple sausage, Cheddar, fontina, tomatoes and avocado was rich in minerals but we didn’t stake a claim to this combination that didn’t strike a culinary alloy-ance.

I commented on the dryness of our Mediterranean Chicken Sandwich ($8.95):

... and Chubby didn’t agree. After I took a bite from his half I discovered a vein of roasted eggplant and pesto that was stripped from mine.

To be fair, this food isn’t meant to be a cole-in-airy explosion, it’s more of a miner-friendly cafe:

... where you don’t shovel over all your dough or get too picky about the chow.

Jimmy Bean’s

1290 Sixth St.
Berkeley, CA



  Thursday, January 29, 2009

The 2009 Zinfandel Festival:

... took flight yesterday and everyone at this evening’s Good Eats & Zinfandel Pairing had their trays:

... in the upright and locked position.

Unlike the upcoming Grand Tasting on Saturday, the focus was less on spitting and more on grazing.

Wineries were paired with cooks but in most cases, the chow worked well with a variety of this varietal.

We chatted with Alder while his teeth were still white which was a clear indication that it was premature to ask for his zinsight.

Our teeth sunk into Lark Creek Steak’s luscious steak tartare:

... which was served with Ridge Vineyards 2006 Lytton Springs, Dry Creek Valley and Geyserville, Sonoma County. Ridge continues to be a Bunrab fave.

Outpost Estate Wines poured their wonderfully kirchwasser-kissed, peppery 2006 Howell Mountain. On Saturday, their 2007 barrel tasting will require a stop at their quaffytable.

Bacar drove in with some pork pate:

... Lark Creek Cafe brought succulent braised pork, butternut squash with cipollini onion ragout:

... and Ruth’s Chris’ lamb chops:

... were popular protein popsicles.

Klinker Brick Winery’s:

... 2005 Old Ghost:

... was a friendly, plum of a wine. Harvested from old vines with extra hang time scared up a deep and complex spirit which we found haunting.

Three color coded rubbish receptacles:

... presented a sobering test for filth filing vinophiles: landfill, compost or recycling. After classifying our cask offs by structure, weight and feel, we were corrected. This left us with an uncanny confusion of the sense of place for their future trashy terroir. Somebody needs to do a PSA to help our sort sort.

Aside from a wealth of winning wines, ZAP events always have Zinfans ranging from people who devote serious, somber, appreciation:

... to those who are just goofy for the grape.

ZAP Zinfandel Advocates & Producers
Zinfandel Festival
Fort Mason
San Francisco, CA



  Wednesday, January 28, 2009

You want to order that?” the waitress laughed. This is not the first time we have been food profiled. Piehole-pigeon-holing is a popular pastime for eatery employees. On one occasion, as I polished off a large bowl of jellied eels, a waiter confessed that I had just lost him a bet with his colleague.

As far as we could tell, no wagers accompanied our pork kidney and livers ($11.25):

... racing sheets of ginger added some crunchy and slightly fibrous heat while green onions provided a vegetal vig (to this bet on guts that came out even money.) They didn’t inspire us to double down since it did not draw upon spicier seasoning.

We crapped out on the bland prawn noodle with broth ($7.00):

... and our standard bet of pepper and salt squid ($13.25):

... is no longer a sure thing (we missed those flavorful bursts of chewy garlic and pepper bits that we used to scrape onto our rice.) We chewed through all of the jalapenos that came in a soy based dipping sauce:

... and decided that this dish must have been tamed for the tourists.

It’s too bad that this late night dealer hasn’t been paying off for us, but this institution always seems to have players filling up their slots.

Yuet Lee Seafood
1300 Stockton St.
San Francisco, CA



  Tuesday, January 27, 2009

Pre-fab Rice Krispy treats piss me off. If you can’t make them; you don’t deserve them. Liquifying Campfire marshmallows into breakfast cereal is fun but buying them already factory fabricated is like paying for a sticky, puffed-rice hooker.

I held the same opinion of s’mores until Recchiuti committed an illicit act of chocolate love to a graham cracker. These marshmallow blocks (4 for $8.00):

... are gloved in unacquitably fitting dark chocolate. Crunchy, smooth, light, rich, sweet and bitter, these campfire-less confections have us cuckoo for these cacao puffs.

Recchiuti also makes kits which provide all the components to assemble your own, but I really can’t be bothered since they come ready made.

Recchiuti Confections


Mark your Calendar

Leif Hedendal will guest chef at Anthony Myint’s Mission Street Food this Thursday.

The Acme Chophouse Meatpaper party featured head-and-all cooking with Chef Hedendal’s vegetarian food that was worth rooting for.

Myint Leif will freshen your breadth of support for local programs and fill your belly with produce from some fantastic farms.

Check out some of our previous visits here and this week’s menu here.

Mission Street Food
Thursday, January 29th 6 p.m.- midnight
Lung Shan Restaurant
2234 Mission St.
San Francisco, CA
Cash Only



  Monday, January 26, 2009

The host station at the Cavallo Point
restaurant was abandoned and staff galloped by with blinders on as I jockeyed for recognition. I was then corralled into the dining room:

... where I languished furlong time until a surprised server asked, “you haven’t gotten a menu?”

My questrian to put on the feedbag started out a little foal but I finally fillied up with a “lunch tasting” ($23.00). I passed up the burger selection and chose the fish:

... which was poached and showered with fried Brussels sprout leaves on a bed of sweet parsnip puree. This white simmered seafood was completely unseasoned which I remedied with one of their annoying salt grinders (these devices are saddled with a belief that there is some gorgeous fresh ground salt flavor you will release with each twist of this mineral mill.)

Butternut squash soup:

... with pistachios, ricotta, apples and pistachio oil had a nice crunchy, creamy, fruity flare.

Waffle cut potato chips:

... were placed with a showy exacta-tude in a thick, lemon-scented, pureed ricotta dip.

I liked the anchovy pieces on the little gem salad:

... which was heavily blanketed in a Caesary dressage with flags of shaved, dried, purebread and a bit of tomato.

A chocolate cake round looked to a crunchy cone handicap and malted milk ice cream:

... to give variation to its dense and richness. Perfectly good, but not the sort of dessert I would order if it wasn’t a set course.

I ponied up and left to a farewell that echoed my greeting as I baled without the hey.

After chomping at this bit of lunch, I jumped to the conclusion that dinner and grazing at the bar are farrier bets.

Cavallo Point Restaurant

601 Murray circle
Fort Baker
Sausalito, CA



  Sunday, January 25, 2009

We wanted to make a vegan dish that was substantial enough to keep our guests who didn’t enjoy pig flesh fortified so we made a simple bulgur and lentil combo which meatatarians ate as a side dish and those that did not porc-take filled their room with legumes.

Bunrab’s Bulgur and Lentil Salad

5 large onions, chopped
1 pound dried lentils
2 cups bulgur
approximately 1/3 cup freshly squeezed lemon juice
2 Tablespoons chopped thyme
1/2 cup chopped parsley
approx 1/2 cup olive oil
soy sauce
Sriracha sauce
salt and pepper

Soak bulgur in 2 cups cold water in fridge overnight (the wheat should absorb all the water by the next day.)

Cook lentils per package instructions, drain and season with soy sauce in place of salt.
Heat a couple Tablespoons of olive oil in a large pan and slowly cook onions until they are caramelized to a golden brown.

Toss the bulgur, lentils and onions together in a large bowl and add lemon juice, olive oil, Sriracha sauce, salt and pepper to taste. Toss in herbs reserving some to sprinkle on top.

We served this at room temperature, but it is good cold or warm too.

Serves 10

This would also be good as a de-veganized dish with feta, goat cheese or bacon in the mix.




  Saturday, January 24, 2009

Whether you consider modern art to be bologna or visa versa:

... there were muscular displays of both muse and chews during this evening’s exhibition:

... at The Nest, entitled “Meat and Potato”:

... which doubled as a Meatpaper release party.

The Fatted Calf’s use of cubism expressed the stark power of a limited range of pig-ments.

This sec-ular collage of charcuterie was reflective of Pigcasso.

The men from Scratch N’ Sniff TV delivered deep frying performance art:

... using acorn squash (which simultaneously represented a seed of hope and the crushing of dreams.)

This study of man’s struggle to attain greatness (or crispy bits) was a juxtaposition of risk and desire.

The Secret Eating Society worked al fresco:

... as they collaborated on mixed media compositions of lamb and beef in a still life bordered by lettuce and mint:

The George Foreman Grill created a bas relief that depicted a linear perspective which also knocked out the fat (although it was not suitable for flaming.)

We hit our vanishing point and left with a good post impressionistic view of this exploration of man’s hunger for gnawledge.

Meatpaper Magazine

The Nest
1019 Atlas Peak Road
Napa, CA




back to last week - January 17-23, 2009



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