A quick run down of what I ate yesterday at Oakland's Eat Real Festival.
A Prather Ranch slider, with radiccio, carmalized onions, and aioli; served with a Corn salad that was delicious once I ate my way through too much arugula.
From Kung-Fu Taco truck, A nun chuk chicken taco and a Lemon curd mo chi ball, mo chi excellant, lemon curd bland; but the taco was excellant!
A forgetable Tinga tostada along with a very tasty Pork tamale.
Two sisiq tacos, both spicy, one pork one beef (All philapino) Kat liked them more than the Kung0fu taco, but I preferred kung-fu.
A Onion pancake and four pork bao's, bao were average, pancake was excelleant with a peanut sauce.
Then we drank some beer.
Then I had a Porchella sandwich, with carmelized onions and herb salad. It was quite excellant!!! Too bad i was pretty full at this point... (Service at the Rolly roti truck was terrible!!! The lady taking the money actually, when I asked her to cut the sandwich in half, actually asked another helper, "Do you know how to cut the sandwich in half?") Anyways, it was a long line due to poor service/expediting...)
Then we drank some more beer.
Then we went into the farmer market and had some fruit samples.
Then some watermelon
Then some wine
Monday, August 30, 2010
Wednesday, April 21, 2010
Forgot to Post, didn't forget to eat
I never forget to eat, but I often forget to post...
Anyways, last Saturday I went out to Salthouse in SF with my parents and Kathryn for a nice family dinner.
We started out with Oysters on the halfshell. Served with lemon, mignette and cocktail sauce. Paired with a caraff of Chardonnay from their cask. (Salt house has 3 wines on tap now, the Chardonnay, a Cab, and a Syrah. I think?)
For my appetizer, I ordered their Yellowtail tartare. Beautiful and fresh chunks of yellowtail, with celery, fennel, and grapefruit. The yellowtail was great, with the crunch of celery and fennel, back by a nice a sweetneess from the grapefruit. I say the yellowtail was great, but the dish was not. It was ok. I felt like the dish missed something, a collection of carefully diced ingrediants that just needed one more thing to bring them all together. A nice kick of spice would of done it for me, or maybe a complimenting herb?
For my entree, I ordered their braised shortrib, which came accompanied by a spring medley of vegatables perfectly cooked. When I order a braised dish, I generally expect a fair amount of sauce, am I wrong? Well, the rib meat (Removed from its bone) was properly cooked, but came with the tiniest tablespoon of sauce created from the rib braising liquid. Enough for about half the meat and none of the vegetables. Sad...
But their desert offered was worth the missteps, a warm Rhubarb with shortbread and poppyseed icecream. The dish came in a shallow soup bowl (Something for salthouse to consider with their braised rib, I want enough sauce to warrent a bowl, which you already have.) with the shortbread cookie, cut in a poppyseed flower shape, floating like an island in the midst of a sea of warm rhubarb. Perfectly placed, so the scoop of poppyseed icecream would be save and sound aboard the cookie, protected from the warm rhubarb until I was ready to scoop it up!
Anyways, last Saturday I went out to Salthouse in SF with my parents and Kathryn for a nice family dinner.
We started out with Oysters on the halfshell. Served with lemon, mignette and cocktail sauce. Paired with a caraff of Chardonnay from their cask. (Salt house has 3 wines on tap now, the Chardonnay, a Cab, and a Syrah. I think?)
For my appetizer, I ordered their Yellowtail tartare. Beautiful and fresh chunks of yellowtail, with celery, fennel, and grapefruit. The yellowtail was great, with the crunch of celery and fennel, back by a nice a sweetneess from the grapefruit. I say the yellowtail was great, but the dish was not. It was ok. I felt like the dish missed something, a collection of carefully diced ingrediants that just needed one more thing to bring them all together. A nice kick of spice would of done it for me, or maybe a complimenting herb?
For my entree, I ordered their braised shortrib, which came accompanied by a spring medley of vegatables perfectly cooked. When I order a braised dish, I generally expect a fair amount of sauce, am I wrong? Well, the rib meat (Removed from its bone) was properly cooked, but came with the tiniest tablespoon of sauce created from the rib braising liquid. Enough for about half the meat and none of the vegetables. Sad...
But their desert offered was worth the missteps, a warm Rhubarb with shortbread and poppyseed icecream. The dish came in a shallow soup bowl (Something for salthouse to consider with their braised rib, I want enough sauce to warrent a bowl, which you already have.) with the shortbread cookie, cut in a poppyseed flower shape, floating like an island in the midst of a sea of warm rhubarb. Perfectly placed, so the scoop of poppyseed icecream would be save and sound aboard the cookie, protected from the warm rhubarb until I was ready to scoop it up!
Monday, August 31, 2009
Eat Real festival real good
Okay so after a completly disappointing experience at La Cocina's street food fest last weekend, I was ready to actually eat. La Cocina's fest had rediculous lines and no place comfortable to be, so we ended up leaving and getting a couple tacos from a restaurant in the mission before ever trying anything at the fest.
So on a empty stomach, we ventured forward into Jack London Square last saturday and were blown away. Yes, there were lines, but they were moving and more importantly there was space to be comfortable...
My mind is still pondering all we ate.
hot links with cheese salad and saltine crackers.
Fried Boqerones
Fried Shrimp
An amazing pickle plate for only $1 (Probably the winner of the day!)
Ribs
a cheeese and parsley turnover (The real loser of the day.)
4508 hotdogs
icecream
goat icecream
Indian popcorn cup (No corn, but crunchy and fun)
Spanish chilies
Ginger Beer
Wintermelon aquas frescas
More of a giant pickle
a chocalate tasting from Tcho
A great Papusa
And beer, beer, and more beer
Anyways, we are going back next year!
So on a empty stomach, we ventured forward into Jack London Square last saturday and were blown away. Yes, there were lines, but they were moving and more importantly there was space to be comfortable...
My mind is still pondering all we ate.
hot links with cheese salad and saltine crackers.
Fried Boqerones
Fried Shrimp
An amazing pickle plate for only $1 (Probably the winner of the day!)
Ribs
a cheeese and parsley turnover (The real loser of the day.)
4508 hotdogs
icecream
goat icecream
Indian popcorn cup (No corn, but crunchy and fun)
Spanish chilies
Ginger Beer
Wintermelon aquas frescas
More of a giant pickle
a chocalate tasting from Tcho
A great Papusa
And beer, beer, and more beer
Anyways, we are going back next year!
Monday, July 20, 2009
A Bacco's story
For Kat's birthday we went out to Bacco restaurant, a wonderful little neighborhood italian restaurant in San Francisco. Away from the glam of the city, Bacco is a warm cozy little place that tells you just that as you enter through their red velvet curtain.
Kat started off with an argula and raddiccio salad with walnuts and gorgonzola cheese. A simple straightforward dish with a tasty vinaigrette that with the gorgonzola went well with the wine. We each had a glass of a verdiccio, as one of my wine instructors would say, "fresh and light, and light and dry, that goes well with linguini and clams." The large and rich chunks of gorgonzola went perfectly with the wine!
I started off with a pasta special, linguini with pesto and bay scallops and pecorino. To paraphrase, my old wine instructor, the verdiccio was, "fresh and light, and light and day, that went perfect with linguini and scallops!" Bacco's claim to fame has got to be their housemade pastas. A restaurant nestled in the middle of a residential neighborhood bordering Noe Valley, Bacco's pastas fit the scene well. For Italians is there a better comfort food that homemade pasta?
Kat got a veal dish with an arugla salad. As I told my friend Steve (An fellow food lover.) after a first couple dates, Kat's eating meat is my benefit!!! It was her first time eating veal, and Bacco being Bacco, didn't serve "Western Veal," but the real stuff. White and completely tender, the veal was pounded thin, breaded and pan-fried and very well seasoned.
My entree, the lamb chops was nice, but forgettable. Properly cooked, medium rare, they were served with a bittergreen and roast rosemary potatoes. Nothiing wrong about the dish, but nothing to inspire me with. Nitpicker that I am, they served me four thin chops...
Why not serve two thick chops? Something I could get my teeth into...
Anyways, happy 26th birthday Kat, i love you!
Kat started off with an argula and raddiccio salad with walnuts and gorgonzola cheese. A simple straightforward dish with a tasty vinaigrette that with the gorgonzola went well with the wine. We each had a glass of a verdiccio, as one of my wine instructors would say, "fresh and light, and light and dry, that goes well with linguini and clams." The large and rich chunks of gorgonzola went perfectly with the wine!
I started off with a pasta special, linguini with pesto and bay scallops and pecorino. To paraphrase, my old wine instructor, the verdiccio was, "fresh and light, and light and day, that went perfect with linguini and scallops!" Bacco's claim to fame has got to be their housemade pastas. A restaurant nestled in the middle of a residential neighborhood bordering Noe Valley, Bacco's pastas fit the scene well. For Italians is there a better comfort food that homemade pasta?
Kat got a veal dish with an arugla salad. As I told my friend Steve (An fellow food lover.) after a first couple dates, Kat's eating meat is my benefit!!! It was her first time eating veal, and Bacco being Bacco, didn't serve "Western Veal," but the real stuff. White and completely tender, the veal was pounded thin, breaded and pan-fried and very well seasoned.
My entree, the lamb chops was nice, but forgettable. Properly cooked, medium rare, they were served with a bittergreen and roast rosemary potatoes. Nothiing wrong about the dish, but nothing to inspire me with. Nitpicker that I am, they served me four thin chops...
Why not serve two thick chops? Something I could get my teeth into...
Anyways, happy 26th birthday Kat, i love you!
Monday, July 13, 2009
Mi Lindo Yucatan, Mi Habla Espanole Super Fantastico!!!
Last night, Kat and I want to dinner at Mi Lindo Yucatan, quickly becoming one of my favorite casual sit down diner stops. As always expected in a mexican restaurants we were greeted with chips and two salsas. As unexpected, the tomatilo salsa was the spicy one, whereas the red was mild...
We ordered three things to split, a ceviche mixto tosada and a pork panucho from the appetizer spot, but my winner was their always wonderful Poc-Chuc!
I regularly have ordered their pork poc-chuc, but on their specials was a poc-chuc de res, served with pickled onions, guacamole, and red beans. In one simple conjoined spanish word, super-fantastico!!!
The beef was wonderfully seasoned and incredably moist! Random trivia of the day, Poc-chuc is a traditional yucatan dish where salted meat (For preservation) was then slow cooked with acid to balance the saltiness.
A cook I use to work with, Moises (Tangent: we didn't exactly get along, but we did share a passion for food.) use to make a lot of braised dishes from the yucatan, and we would come together, shortly, to bask in the greatness of braised dishes. How do you take the cheapest cut of meat and turn it into tender moist deliciousness? Braise it...
We ordered three things to split, a ceviche mixto tosada and a pork panucho from the appetizer spot, but my winner was their always wonderful Poc-Chuc!
I regularly have ordered their pork poc-chuc, but on their specials was a poc-chuc de res, served with pickled onions, guacamole, and red beans. In one simple conjoined spanish word, super-fantastico!!!
The beef was wonderfully seasoned and incredably moist! Random trivia of the day, Poc-chuc is a traditional yucatan dish where salted meat (For preservation) was then slow cooked with acid to balance the saltiness.
A cook I use to work with, Moises (Tangent: we didn't exactly get along, but we did share a passion for food.) use to make a lot of braised dishes from the yucatan, and we would come together, shortly, to bask in the greatness of braised dishes. How do you take the cheapest cut of meat and turn it into tender moist deliciousness? Braise it...
Tuesday, July 7, 2009
Warm Corn Salad
The perfect summer accompaniment to grilled steak. I first tried this dish out for Kathryn, a quick sautee of red onion, sweet corn, and red bell pepper; I then let it cool to room tempature. I added it to some chopped romaine, salt and pepper and then tossed with a quick sherry vinaigrette Kat made. In two words, super delicious, it went perfectly well with our ribeye seared rare.
I made it a couple more times since, but last night putting together a quick meal, I added the sautee to the greens while still warm and then dressed the salad. Wow, too bad I didn't have any steak, but this is the winning combination!!!
A sweet warm corn salad...
I made it a couple more times since, but last night putting together a quick meal, I added the sautee to the greens while still warm and then dressed the salad. Wow, too bad I didn't have any steak, but this is the winning combination!!!
A sweet warm corn salad...
Monday, July 6, 2009
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