san francisco food life

original joe's is back

2012-02-08T16:37:00.000-08:00

As many of you know, I love the old school restaurants (as well as classic hotels, motels, original downtown storefronts, signage, mid-century modern and on and on). Original Joe's in San Francisco really meets all the criteria and has been terribly missed since it burned down in 2007. But that was not the beginning of the story. The first Joe's was called New Joe's and was located on Broadway in North Beach, having the first open (exhibition, as we call it now) kitchen. In 1937, after a falling out, one partner teamed up with Louis Rocca and Ante Rodin and opened Original Joe's at 144 Taylor, establishing a SF landmark.

Original Joe's is now re-opened at another famous address in North Beach, 601 Union Street, the former home of one of the oldest Italian restaurants in the US, Fior d' Italia. The restaurant sports an original sign on the outside, and original sign inside with a few fire scars for character, the exhibition kitchen with counter seats, most of the classic menu items, black jacketed waiters and the dark wood interior design of Joe's, including the burgundy-red booths, a few saved from 144 Taylor.

Stop in and say hello to Marie Duggan, the owner and her beautiful daughters and be greeted warmly like old friends returning for a long overdue visit.

las vegas raises the bar

2012-01-15T21:02:00.000-08:00

Las Vegas, it changes and morphes faster than one can know. Brendan's birthday in August was fantastic, a heat wave with all of our friends and family at Vdara. This last week I was a guest in town, that included a visit to a couple of top clubs: Bond, at the Cosmopolitan, and the Foundation, at Mandalay Bay. Awesome.

who will win the next iron chef?

2011-12-17T20:24:00.000-08:00

This season of The Next Iron Chef on the Food Network is the best ever. When they promoted it as the battle of the super-chefs I was a little skeptical, since it seemed to be closer to the battle of the Food Network Chefs, but as I read up on the pedigrees of the 10 contestants I was convinced.

The show challenges have also taken it up a notch, with an extreme outdoor challenge, movie theater food and a Hampton's seafood/passion challenge to name a few. With the addition of a weekly 30 minute lightening round cook-off between the bottom 2 contestants for that week's challenge featuring such daunting secret ingredients like peanuts, coconuts and party crackers, this nail-biting round is made even more nerve-racking as your fellow contestants stand behind you second guessing your cooking decisions and techniques.

One of my favorites, Robert Irvine, was eliminated in week 2. I had the feeling that the judge Michael Symon was not a fan, and rumours on the web seem to back that up, since Irvine replaced Symon on the show Restaurant Impossible. The surprise breakout is Elizabeth Faulkner, from Citizen Cake and Orson in San Francisco. Several of the other contestants repeatedly remarked that she was JUST a pastry chef. She has proven she is so much more. Michael Chiarello, (Napa Style, etc.) who was eliminated this week was always regarded as the one to beat, but in the end, it was the elegant, refined classic French style of Geoffrey Zakarian, (Lambs Club, NYC) who will face Faulkner in a final cook-off in Kitchen Stadium. Bloggers are saying that Cat Cora is being replaced, letting the odds-makers lean toward a win for Faulkner. Bottom line, tune in Sunday, December 18th, 9pm on the Food Network to find out.

holiday traditions at filoli

2011-11-26T11:57:00.000-08:00

I had a lovely evening at Filoli last night. Friday, November 25th was the Premier Access Shopping Evening featuring an amazing holiday boutique with piano melodies, wine and hors d’oeuvres. This beautiful estate located in Woodside, hosts a variety of events throughout the year, but the Holiday Traditions events are certainly part of the most anticipated. Check the Filoli website for a list of all events, prices, and availability.

Located 30 miles south of San Francisco, Filoli is a historic site of the National Trust for Historic Preservation and one of the finest remaining country estates of the early 20th century.

Filoli was built for Mr. and Mrs. William Bowers Bourn, prominent San Franciscans whose chief source of wealth was the Empire Mine, a hard-rock gold mine in Grass Valley, California. Mr. Bourn was also owner and president of the Spring Valley Water Company whose property comprised Crystal Springs Lake and the surrounding lands, areas that are now part of the San Francisco Water Department. He selected the southern end of Crystal Springs Lake as the site for his estate.

The estate was purchased in 1937 by Mr. and Mrs. William P. Roth, who owned the Matson Navigation Company. Under the Roths' supervision the property was maintained and the formal garden gained worldwide recognition. Mrs. Roth made Filoli her home until 1975 when she donated 125 acres, which included the House and formal garden, to the National Trust for Historic
Preservation for the enjoyment and inspiration of future generations. The remaining acreage was given to Filoli Center. Happy Holidays!

six steps to perfect roast turkey

2011-11-16T11:26:00.000-08:00

I saw this blog post on Foodista by Leah Rodrigues and thought it was worth sharing. Enjoy a great Thanksgiving dinner!

1. Brine your Turkey: By process of osmosis, the brine will flavor the bird as well as keep it moist.
2. Flavor the Bird: Make sure to adequately salt and pepper the turkey and fill the cavity with aromatic vegetables, herbs, and lemons.
3. Keep the Turkey Dry: Don't forget to pat down the turkey before putting it in the oven. The excess moisture will prevent the skin from getting crisp. (This does not include fat).
4. Use a Thermometer: A thermometer is the best way to check for doneness. It should register 165 degrees F in the thickest part of the bird.
5. Start the Oven High and then Lower the Temperature: Start the turkey at 425 degrees F to help crisp the skin for 20 minutes and then lower to 350 degrees F until cooked through.
6. Let the Turkey Rest: I know you'll be hungry but letting the turkey rest lets the juices redistribute so that it will be moist and flavorful.

2215 manzanita drive, oakland, ca.

2011-10-08T12:09:00.000-07:00

If you are looking for a great value in a home plus excellent location, beautiful views, curb appeal and loads of space, 2215 Manzanita Drive is the home for you. Offered at only $799,000 and located in the serene Montclair hills, this gorgeous home has it all. With 5 bedrooms and 3 baths, this hilltop contemporary features level front and back yards, wonderful flowing floor plan, huge master suite, solarium and SF Bay and Diablo vistas all steps from Hills swim club. Live the life you deserve! Call FRITZ, (520.813.7489) at Pacific Union International for all the details and make an appointment to see this home in person.

the old clam house

2011-09-22T19:41:00.000-07:00

People who read my blog and make note of my favorite restaurant list have probably noticed: I love places that hail from the past and have stood the test of time, retaining original signage, menu items, decor (although clean and maintained), charm and character. Well, add another spot to my list, The Old Clam House on Bayshore and Oakdale in SF. This corner restaurant opened when Abraham Lincoln became president and the Gold Rush was just getting started. It survived the earthquake and has been an old time watering hole ever since. It has new owners and has been gently refreshed--keeping that original sign and tin ceiling while doing some Italian/American cuisine classics new justice. Pictured are the escargot and the the crab linguine Alfredo. Definitely worth a visit.

las vegas, august 2011

2011-09-09T21:13:00.000-07:00

My dear friend Brendan had a great birthday in Las Vegas last weekend. I wanted to write a brief shout out to the places/businesses that made it so special. 1st, the hotel, Vdara at the City Center was amazing. Modern, with clean lines and off the hook beds and pillows, (you can buy their beds--call ) and super customer service. 2nd, Brendan's birthday dinner at Mastro's, in the Crystal Shopping Center. Don't let the shopping center scene throw you--this is world class shopping and dining, with a tram/shuttle from the hotel and a table in Mastro's tree house. The service and the amazing food, which included a 22 oz. bone-in rib eye, could not be topped.!! Oh yes, it could--the decadent chocolate cake delivered by Leopold's of Las Vegas was flawless, and I am not a chocolate fan--but I consider this the best cake I have every eaten!! Happy birthday Brendan, well done! (XXX)

chilled orzo pasta salad recipe

2011-08-23T21:08:00.000-07:00

If you get Bon Appetit magazine, you probably know, that like alot of companies--it has gone through a re-make. There is a new editor who comes from GQ and that means, of course, that the style and content has been revamped. Content is interesting, with more and simple classic recipes, re-hauled, that can be executed at home, and alot of comments on what is in and what is out that will give you a retro chuckle. One of the new issues suggested that we needed a fresh version of chilled pasta salad. What? The classic challenged? No worries, you can have the perfect chilled pasta, just forget the butterfly pasta and go directly to orzo (melon seed pasta). This is the new designer pasta. Here is my latest recipe: serves two.

6 oz. orzo pasta, cooked in salted water, 5-51/2 minutes, drained and chilled.
olive oil
dry oregano
lemon juice
minced garlic
dash vinegar
chopped roasted yellow pepper
capers/vinegar
salt
pepper
crumbled feta cheese

Mix together 1/4 cup olive oil, dash oregano, juice of one lemon, 1/2 tsp. minced garlic, 1/4 cup chopped roasted yellow bell pepper, 2 tsp small capers, 1 tsp white vinegar, 1 tsp salt, 1/2 tsp pepper. Toss with chilled pasta and 3 TBL of feta cheese. Check for more salt and pepper to taste. Chill, then serve.

recipe for yeast waffles

2011-08-21T13:19:00.000-07:00

I read a recipe recently that called for yeast to be added to the pancake or waffle batter. It intrigued me because I was frustrated that my pancakes/waffles weren't getting the rise I wanted and my waffles in particular were not as moist and fluffy on the inside as I would like. There are several types of recipes out there, some as complicated as making a starter, etc.--and days or weeks later you might have breakfast. I couldn't wait that long, so I made up my own recipe using my favorite pancake/waffle mix and the results were exactly what I wanted--golden brown exterior and a light and airy interior. I also recommend the Cuisinart Belgian Waffle Maker. The color and temperature settings and the built in timer makes sure the waffles cook perfectly and evenly every time.

Make this recipe the night before so the batter is nice and spongy in the morning.

2 cups Krusteaz Buttermilk Complete Pancake Mix (Safeway has this, and it is a good one because it has both whole wheat and white flour).
1 packet (1/4oz) dry natural yeast
1/4 cup warm milk (120 degrees)
1 to 1 1/4 cup water
2 TBL vegetable oil
pinch salt

Warm milk in the microwave or small saucepan--do not over heat, it will kill the yeast. Stir in the yeast and set aside. Let stand about 10 minutes.
In a large mixing bowl, mix the pancake mix, water and oil--do not over mix. Stir in yeast mixture and add extra water if necessary. Cover and chill overnight. Pour onto preheated waffle maker and cook to desired color. Makes 8, 4 inch Belgian waffles.

new york city in august

2011-08-13T17:19:00.000-07:00

New York City in August has its advantages. True, it is hot and humid--clothes are sticky and forget your hair, but the lines are short, there are seats at the outdoor cafes and as always there never ceases to be a new discovery or a delicious dish around every corner. This past weekend was Tom Bogue's birthday and we were lucky enough to be guests at Mike Perricone's beautiful West Village apartment.
The trip can really be sized up by the amazing food experience. Let me give you a run-down:

At Gusto, 60 Greenwich Ave., the outdoor seating was heaven at 10:00pm --the scorching day is worth the balmy night. Standouts include Mike's favorite deep-fried artichokes hearts and a salad of fava beans, escarole, pecorino, mint and basil and a cooling late evening breeze. Saturday lunch was wonderful at Keith McNally's Morandi, 211 Waverly Pl., a great people watching place with amazing rustic breads and Italian classics. Favorites here included a pesto based minestrone soup and a salad of prawns and grapefruit with a mustard vinaigrette. We followed this up later with thin cracker crust pizza campagnola topped with burrata, parma ham and arugula at Olio, 3 Greenwich Ave. I had the most delicious creamy Italian dressing to dip it in.

Sunday brunch at BG's was nothing short of spectacular. With the exception of the company of Mike, George and Mirium, there is really nothing that can top the elegant room and service--favorite dishes like the seared sea scallop appetizer and the Gotham salad are not to be missed. An evening walk to the East village and down a few steps into the Taj Cafe, 310 E 6th St., where a 4 course Indian dinner is only $10.00! (with music).

On Monday, Mike and I walked to the pier, stopping on the way at Murray's Cheese Shop, 254 Bleeker St., for a bit of brie and salami to nibble on. I bought a jar of fig jam, one of my favorite go to staples, but not always easy to find.

That evening, (Tom's birthday) Tom and I went for drinks at the St. Regis Hotel, the King Cole Bar. This bar is not for the faint of heart in the price tag department, but for one drink, the experience is worth it in this iconic space backdropped by the 1906 "Old King Cole" Maxfield Parrish mural. And there were many familiar faces in the bar including 60 Minutes' Steve Kroft. Next we headed down to Hell's Kitchen to meet up with Tom’s friends, Ken and BJ Beasley at there favorite neighborhood hangout, Tout Va Bien, 311 W 51st. This charming French bistro is filled with, what else? French people, assuring us of delicious food. Start with the fresh rillettes of pork with french bread and gherkins, escargot baked with butter, garlic and Pernod and an onion soup to swoon over and you really don't need much more except some champagne to wash it all down. We headed down the street to Pier 9, 802 9th St., a gleaming modern space with a fresh eclectic seafood menu that had a couple of BJ and Ken's favorites, grilled big eye tuna with green curry, a Chicago style lobster hot dog and for dessert we shared a divine sundae with chocolate covered pretzels, tapioca pudding and caramel sauce. It didn't stop there--I had an amazing mushroom/Swissburger in the airport at Bobby Van's Steakhouse. I took half on the plane for later and it was even good cold.

fettuccini alfredo

2011-07-29T16:01:00.000-07:00

I have been meaning to share this recipe with you for awhile after I was stunned to find out that classic fettuccini alfredo actually has no cream in it. Of course there are many American variations, but it was thanks to Rachael Ray who demonstrated the original Roman method of making this delicious dish on her show that got me to try it--and it couldn't be easier.

Fettuccini alfredo is a dish that supposedly started at a restaurant in Rome called Alfredo. The simple combination of butter and parmesan melts together perfectly to create a silky and addictive sauce.

2 medium or 4 small servings.
8oz. of dry fettuccini, cooked to al dente in salted water, about 7 minutes. Reserve 1/2 cup of hot cooking water. While it is cooking, warm a serving bowl in a 200 degree oven.

When ready, remove serving bowl from oven and add 6 Tbl of butter (6 large pats), hot noodles over butter and top with 1 & 1/2 cups freshly grated Parmigiano-Reggiano. Toss, letting the cheese and butter begin to melt together. Add small amount of cooking water to help create the sauce. Continue to toss till smooth, silky and shiny. Taste for salt, but you may not need it because of the salt in the cheese. Twirl with tongs onto individual plates.

a very special family fourth of july

2011-07-09T12:11:00.000-07:00

This year, I celebrated a very special and fun 4th of July weekend loaded with events. It all began when we were invited to a Havemann family (mom's side) reunion of cousins that we didn't know existed until a few years ago. I started the trip in Crescent City, where there were 6 class reunions going on, including by brother Rick's 30th. Mom, dad and I left for Oregon on the 2nd, stopping in Merlin at the Sportsman Association so I could watch dad shoot on the sporting clays course. He has won 1st place in several competitions and will be competing at the Oregon State Sporting Clays Championship in Eugene later this month. We continued on to the Central Point/Jacksonville area to join the family reunion dinner hosted by our third cousin Sheila and her husband Dick. If you have never been to Jacksonville, OR., it is truly one of the most beautiful places on earth; the town has maintained the original facades of the turn of the century buildings and businesses. Landscaping and flowers are perfectly manicured and the surrounding rolling hills are filled with miles of grape fields and ranches surrounded by pristine white fencing. It is also home of the Britt Festival, an outdoor amphitheater circled by redwoods that features a summer line-up of world-class musical artists.

The fun continued the next day when the group of us (about 36) met in Grants Pass at the Riverside Inn (a stunning hotel set in lush landscape hanging over the banks of the Rogue River across from Riverside Park. This is where you pick up the Hellgate Jet Boat Excursions. We headed up the Rogue River through a pass of amazing rock known as "Hellgate" a name for a narrow rock passage. We stopped at a rustic open air lodge called the OK Corral for a champagne brunch. The delicious and abundant food was served family style, including homemade biscuits with sausage cream gravy, fresh breads, pastries, fruit, sausage, bacon, eggs and hash browns. When we headed back up the river, the real fun began. Our guide threw the boat into one after another 360 degree turns, plus fishtailing through the wake of another boat till we were completely soaked--but in the 90 degree heat it felt pretty good. Sheila and Dick hosted an evening barbecue and we enjoyed getting to know all of our extended family.

We returned to Crescent City on the 4th early enough to put together a great barbecue with Rick and Donna in perfect weather that lasted into the evening--very unusual for CC. And something we hadn't done in years--we headed downtown and watched the fireworks! Before I left, I was able to have lunch at the Brian Scott Gallery with mom and some of the gals from the Crescent Harbor Art Gallery. Add another great dish to the trip--ahi tuna nicoise salad with a tarragon vinaigrette.

5588 fernhoff road, oakland

2011-06-13T11:43:00.000-07:00

My dear friend Fritz Hochfellner at Pacific Union International, Montclair, has just listed this landmark home for $2,995,000. Read all about this fantastic property and email Fritz at fritzhoch@aol.com for more info.

This timeless contemporary masterpiece known as the "Joe Morgan" Estate, designed by Frank Lloyd Wright associate Aaron Green, commands 2.66 acres of prime Oakland Hills real estate with far reaching vistas of San Francisco Bay and beyond. The gated 5000+ sq.ft. residence features 4+ bedrooms, 4.5 baths with sweeping indoor and outdoor living and entertaining spaces, pool and tennis court all surrounded by splendid, landscaped grounds, that in true Frank Lloyd Wright fashion blend seamlessly with the architecture.

Nothing is left to be desired in this iconic masterpiece. Frank Lloyd Wright signature handcrafted built-in seating and cabinetry, hand picked fixtures and tile continue the harmony with the natural elements. More features include a luxurious master suite with dual bathrooms and closets, a glass framed family room opening to the pool, children and guest wing, sauna, wet bar and sunroom, three car garage, guest parking and state of the art security all within minutes of world class Bay Area amenities. http://www.5588fernhoff.com/

fresh food highlights trip to cabo san lucas

2011-05-25T12:32:00.000-07:00

One of the things I have enjoyed the most over the last few years is the visit to Cabo each May with Brendan as a guest of his parents at their place at the Montecristo at Sunset Beach. This last visit was no exception. The weather was mild, the Pacific blue and gorgeous and of course, the food delicious; we dined at all our favorites, Felix, Salvatore's, and of course La Fonda. We also found a new local restaurant to add to the list called Lolita's. The newly updated menu of this very casual, open air family restaurant features a big grill where local seafood and steaks sizzle. The salsas (and the prices) were the best of the trip.

We also had a lovely home cooked dinner one beautiful evening with our own sizzling ribeye steaks, grilled zucchini, vine tomatoes and fresh buffalo mozzarella salad with green onion vinaigrette and baked potatoes topped with rich Mexican sour cream. And of course, we started the meal with Brendan's exceptional guacamole. Mexican produce and dairy really do make a meal! Thank you Bob, Barbara and Brendan for another wonderful trip!

easy changes to some homecooked classics

2011-04-20T13:10:00.000-07:00

Mom is here visiting so I spent last week doing a little meal planning. She thinks it is alot of work, but for me, it a chance to try out a few dishes and I get great enjoyment from seeing people enjoy my food.

I have been kind of fascinated with an Italian dish, veal Milanese. This dish usually features a veal chop pounded very thin, sometimes still on the bone, breaded, fried, and topped with a thick tomato ragu or just lemon wedges. My version is a chicken breast, pounded very thin, egg washed and breaded in panko crumbs seasoned with parsley, garlic, oregano and Parmesan cheese. I lightened it up by topping it with a salad of arugula tossed with sherry-lemon vinaigrette. A squeeze of fresh lemon on the meat really works, too. I made a side of shallot sauteed carrots and the meal was a hit.

Last night I made an easy (cheat) version of arroz con pollo (chicken and rice). First, I seasoned 2 chicken breasts with salt, pepper and chili powder and lightly browned them in olive oil in a cast iron skillet. I set them aside and in the same pan--no cleaning, want those good bits--I added a package of Spanish rice mix and cooked 25 minutes per the instructions. In the meantime, I sauteed one whole yellow onion, sliced, till soft. In a French white medium casserole dish with glass lid I placed the chicken breasts, half a jar of salsa (use your favorite) 2 TB of butter, and all the onions. Trick--I microwaved the dish for 3 minutes. Easy. Spoon rice onto the plate, top with chicken breast and spoon onions and pan juices over the top. I garnished with a little chopped green onion. Sour cream would be good, too. Chicken was as tender and juicy as if I had simmered it for an hour.

So what's up next? I think a little pre-Easter dinner Saturday night with baby lamb chops on a bed of Parmesan risotto. Sounds good.

starbelly offers good comfort food

2011-03-28T12:44:00.000-07:00

During this last bit of rainy cold weather all my friends and I wanted was a cozy space where we could order a variety of small plates of good comfort food at great prices. Well, Starbelly, located at 3583 16th was just the ticket.

This happening spot is perfect mix of casual and hip; crowded diners relax around a mix of separate and communal tables (communal table made from a bowling alley lane), non fussy table top, industrial chairs, and a heated patio that will be great when the weather eases up but is not really an option on a rainy night. Starbelly uses local farms and changes the menu often to reflect what is fresh and seasonal and is part of not just a few great new restaurants opening in the last year in and around the Castro.

Start with snacks that run just $5.00 each. The house cut fries are just as imagined--double fried with the skins on, not too thin, not too thick and a selection of 3 sauces to dip in. The kalamata olive tapenade was perfectly made with a nice lemon taste that was a surprising addition and grilled flatbread very similar to pita. Our favorite was a small plate of house made chicken liver pate ($10.00) with toasted, buttered pain (just the way I like to serve it at home), sweet onion marmalade and whole grain mustard. The pate was perfectly flavored and the texture was incredible. Items to try in the future--a selection of cheeses and salumi.

Another star (at Starbelly) is the pizza. We enjoyed the bacon, jalapeno, arugula with green goddess dressing ($13.00). How about that for taking the boredom out of pepperoni! One I didn't try but I will be back for is is the fall squash, sage, black garlic, goat cheese and toasted pepitas, also $13.00.

Although we had a variety of small plates that evening, Starbelly also offered a few large plates that night such as tri-tip, a Prather Ranch burger and grilled Hawaiian hebi to name a few. Don't rule out a future visit to Starbelly for brunch, too.

nyoman gunarsa exhibition of watercolor paintings at the indonesian consulate

2011-03-01T13:03:00.000-08:00

Garreta Lamore says a few words about Nyoman Gunarsa

If you get a chance, stop by the Consulate General of The Republic of Indonesia, 1111 Columbus, San Francisco for a watercolor exhibition by the Balinese artist Nyoman Gunarsa. I was there for the opening reception on February 24th where Nyoman said a few words and drew some pastel sketches of guests.

Nyoman, born in Indonesia, is known as one of the living masters, painting with a fluid and unique style that is a cross of modernity filled with images of classic tales and traditional dance. Nyoman, who has a doctorate in education, has been featured in exhibitions all over the world, and because I happen to be lucky enough to be a friend of artist Garretta Lamore (Crescent City, CA.) whom, while living in Indonesia years ago became and remains a great friend of Nyoman, I have been invited to three of his exhibitions in the United States, beginning with a show in Oakland in 1991, the Piazza Art Gallery in Sausalito in 2002 and now at the Consulate.

A selection of his work will be on view at the Consulate from February 25th through March 6th. This is all being presented in support of the incredible exhibition at the Asian Art Museum, San Francisco, Bali: Art, Ritual, Performance. See the 131 pieces of Balinese art at the Asian Art Museum from February 25 to September 11, 2011.

homemade sweet and sour pork

2011-02-06T15:18:00.000-08:00

If I do take-out Chinese, no order is ever without sweet and sour pork. I don't know exactly what it is, but the combination of sour, sweet and salty never fails to trigger a craving. This Superbowl Sunday I decided to make my own take-out sweet and sour pork--and it is as easy as it is delicious.

Make the sauce first. In a sauce pan add 3 TB of white vinegar, 4 TB white sugar, 1 TB soy sauce, 1 TB vegetable oil, 2 TB ketchup, and 1/3 cup of water. In a custard cup, mix 1 TB cornstarch with 2 TB water and stir ( this is a slurry to thicken the sauce). Heat ingredients in pan to light boil, add slurry, let reheat to simmer and sauce will thicken and clear--about 45 seconds. Remove from heat and set aside. Now cut up your favorite vegetables. I used red and green peppers and red onion. Traditionalists might like white onion, carrot and pineapple--whatever you like, you know the drill. Cut a small amount of each into 1 inch pieces. Set aside. Take 2 boneless pork chops, pound slightly, and cut into 1 inch pieces. Marinate with a little soy sauce and sherry, 10 minutes. Remove from marinade and toss with 1/3 cup of cornstarch and a dash of salt (use a Ziploc bag). Heat canola oil in large skillet--about 1 1/2 inch of oil. Fry till light golden and drain on paper towels. Put sauce back on low heat (add a dash of water if it is too thick stirring carefully so it doesn't burn) and add vegetables--you want the vegetables basically uncooked-just heated, the crisp vege's is the best part, add the pork, toss thoroughly with sauce fully reheated. Serve with rice.

fried chicken comfort dinner

2011-01-29T13:27:00.000-08:00

I bought chicken at Safeway last week for a mere $1.88 a lb and really filled the freezer. This got me to thinking that I had not made homemade fried chicken in years--what better January comfort food? I paired it with a new salad favorite (and sooo easy), baked potato salad. I even had my Mom raving about this one.

First, for the chicken, I wanted to make the least mess possible (and it was still bad) by using zip lock bags for the dredging. In the first, I mixed an egg, salt, pepper, cayenne and a splash of milk. In the second, I mixed 1/2 cup flour with Old Bay, garlic powder, paprika, cayenne, salt and pepper (I used about 1/4 tsp amounts). This was enough mix for 4-5 chicken drumsticks. First into the egg, then shake in the flour. I heated 1/2 inch of canola oil in a cast iron skillet, and fried all sides to golden brown, about 3-4 minutes on each side. I turned down the heat slightly, added a lid and cooked for 4-5 minutes more. Why? The lid creates steam and cooks the chicken more thoroughly, keeping it juicy. Total cooking time is about 15 minutes.

The salad is just what it sounds like, and it tastes just like a baked potato. Rub an ex-large russet potato with olive oil and sea salt. Bake on baking sheet for 1 hour at 350 degrees. Cool completely. Cook 5 strips of bacon to extra crispy, cool and chop. Chop 2 tbl green onion or chive. Cube cooled potato and toss with green onion, bacon , 1/2 cup sour cream, 2 tbl mayonnaise, 1/4 tsp black pepper, and salt to taste. Add more sour cream if you like it moister. Great side with fried chicken.

franchino, north beach

2011-01-10T17:06:00.000-08:00

I know I'm guilty--tending to go back to my favorite restaurants over and over. And why not? There is a reason you like them, the service or the food or whatever feels good, tastes good, stays the same. But sometimes you have to remember there ARE other restaurants, other neighborhoods out there to be revisited and that is exactly what happened when Brendan and I started out last week and said "let's go to North Beach!"

North Beach is an absolutely charming neighborhood with steep hilled residential areas (but with the views), very little parking, but with walking distance to a load of sweet bars, cafes and trattorias like Mario's, Rose Pistola, and family style Capp's Corner, to name just a few. Lot's of old school Italian menus are available up and down the street and as we wandered down Columbus we spotted Franchino, a little wedge shaped space that looked like it could have been dropped in from NYC, with a menu that read like mama's comfort food and the family/owners to match.

You are greeted at the door by, of course, Franchino, with an exuberant buon giorno and nearly immediate seating although the place appears packed. It only takes a minute to figure out that his wife and two daughters are waiting on the tables. They were most accommodating with Brendan's craving for a penne with a meaty bolognese sauce, and succulent chicken Marsala. It is not often that I find one of my favorites, a truly homemade beef cannelloni with an excellent ragu. We were not celebrating anything, but I could have lied after I saw the incredible birthday platter delivered to the table next to us. Maybe next time.

new year's eve at maya

2011-01-06T11:44:00.000-08:00

Alot of you know that in the hunt for great Mexican food, Brendan and I have fallen for the delicious food at Maya. Maya, located at 2nd and Harrison in SF, has a warm, inviting interior, loads of windows, a semi-private dining area, full bar and room to dance. And they really excel at modern Mexican.

On New Year's Eve they offered a four course meal with party hats, champagne toast and dancing to a DJ for $60.00 per person. So, along with our friends, Chris Gill and Larry Sepe we booked the 8:30 seating. The tables were decorated with black and silver balloons and the generous menu featured several choices for each course.

I started with the tacos de pork belly, a melt-in-the-mouth 12 hour marinated pork belly taco topped with pickled habanero/red onion relish and ancho salsa. Brendan and Larry ordered an equally tasty treat, tacos de langosta, with poached lobster topped with avocado, black bean puree and chile de arbol rouille. Next up, I had the sopa de langosta, a lobster chipolte bisque with roasted corn/crab truffle dumplings. The guys enjoyed a salad of field greens, pear, caramelized walnuts, blue cheese and radish-chile de arbol vinaigrette.

The entrees were large portions that ranged from a vegetarian option to filet mignon. The camarones azteca, a sauteed shrimp dish with a tequila-lime marinade, huarache stuffed with black beans and a chive-goat cheese crema fresca was a great choice as was the piramide de filete, a tower of grilled filet mignon with grilled tomatoes, sauteed onions, black bean puree, guacamole and crispy tortilla strips.

I enjoyed the tequila bread pudding with raspberry Cabernet sorbet, Brendan had the chocolate tres leches cake with pear, vanilla bean ice cream and cinnamon creme anglaise. Chris and Larry chose the banana stuffed empanadas with walnuts and coconut ice cream. We were close enough to the Embarcadero to head out after midnight and watch the incredible fireworks.

christmas dinner at joseph leon's

2010-12-31T15:16:00.000-08:00

This year, I stayed in SF for Christmas. I wasn't sure what I was going to do but I was really excited to be invited to Joseph's and Dan's for Christmas dinner. Well, a good thing too, because Joseph loves great food, but truth be told, cooking is not his thing.

When I arrived (early, to help) he had a frig full of delicious Whole Foods ingredients and, like an episode of "Chopped" all we needed to do was put them together and create a great meal! A bag of green beans became roasted green beans with Parmesan cheese, baby carrots were candied in brown sugar and butter, potatoes mashed with sour cream and stuffed chicken breasts roasted, sliced and smothered with wild mushroom gravy. Scott started us off with baked brie with roasted garlic and crisp Granny Smith apple slices. All that and the beautiful table scape and great company made for a wonderful and memorable Christmas dinner.

a little christmas cheer

2010-12-19T17:58:00.000-08:00

It's a pretty lo-key Christmas this year but there were two things I insisted on doing. One was to put up my tree (I haven't done that the last couple of years) and to actually have friends over to enjoy it. Last night Deidre Joyner and Tom Bogue came over for some holiday cheer. When I do decorate I like a monochromatic theme, and I have in the past decorated in all red, all purple and all pink. (Funny, even though I don't put up decorations every year, I continue to buy them). So last year at the after holiday sales I bought all teal blue decorations and the color turned out very pretty. So throw in a little Osha Thai food, champagne and two of my dearest friends and that is great Christmas cheer!

thanksgiving in crescent city, ca.

2010-12-01T15:00:00.000-08:00

Well, I had a wonderful visit in Crescent City over Thanksgiving. We did a traditional menu for 13 with turkey, ham, mashed potatoes, stuffing, salad, green beans, cranberry relish and gravy. We had one smoke out when the turkey pan juices hit the bottom of the oven—but that just adds to the fun, right? It was my brother Rick's birthday as well and he had his favorite dessert, pumpkin pie. The 30 candle? What's up with that?
Mom and I did a little pre and post Thanksgiving shopping, stopping for lunch at the Chart Room at the Crescent City harbor. The Chart Room is known far and wide for its beer-battered fish and chips, a massive plate with 6 pieces of fish for $9.95, or 3 pieces for $5.95. The price alone is amazing!

My cousin Keith supplied us with fresh crab and we had a crab feast a couple of nights. Keith's birthday was on the 27th and we went to a lovely dinner party for him at the beautiful home of friends, overlooking the harbor in Brooking's OR. The highlight was Keith's favorite dessert, German chocolate cake, scratch made by his girlfriend Katie. She is an amazing baker. I look forward to our next family adventure—they are always special.

joseph leon opens new store at 1506 vallejo

2010-11-05T17:16:00.000-07:00

Well kids, its time to start your holiday shopping--hey its already November 5 and counting--time will get away from you before you know it. And don't forget to turn your clocks back an hour Saturday night. Not only do you get an extra hour of sleep, the short days and longer nights really get you in the holiday mood.

The place to stop by and kick start the gift hunt is Joseph Leon's new shop, JL Designs, 1506 Vallejo at

Polk. He has filled it with an amazing assortment of gifts, home furnishings, accents and holiday decor. It's a very pretty space, with a central crystal chandelier, peaked ceiling with dark beams and a multi-paned front window, giving it a bit of an old world feel. The location, just off Polk, is not far from some of my restaurant favorites like Nick's Crispy Tacos, Pesce and Aux Delices, plus plenty of coffee houses in between. See you in the store.

anniversary celebration in crescent city, ca.

2010-10-16T12:14:00.000-07:00

Well we did it and it was great! My brother, Rick, and his wife, Donna and myself were trying to figure out how to surprise our parents for their 55th wedding anniversary. We brainstormed on different ideas, gifts, etc., but in the end the simplest idea worked the best; I would arrive in Crescent City as a surprise and they could decide to do whatever they would like to do--and we would do it!

The surprise arrival went off without a hitch--they never suspected a thing. We turned it into a three night celebration. Donna had the cake ready (carrot and cream cheese, of course) and on the 1st night we had a nice family dinner at the Thai House, which has some of the very best Thai food around, including my brother's favorite dish, scallops and red curry in a sizzling clay pot. Cake and cocktails after. The next night we went to the opening night of a photography exhibition at the Crescent Harbor Gallery that turned out to be like old home week--everybody was there, and on the third night, thanks to a gift from my cousin Keith, Dad barbecued a whole salmon, and I made a broccoli pilaf, a mustard tarragon buerre blanc sauce for the fish, bacon/caesar salad and a fresh apple bundt with king apples from the garden. Truly a very special meal and very special get together for two wonderful and amazing parents.

refrigerator dill pickle chips

2010-09-28T17:15:00.000-07:00

You might remember last summer when I made half sour whole pickles. They are so delicious, and I do love a pickle made without vinegar but you have to wait over a week or more to enjoy them--I'm not that patient! I have been looking around for a really simple but tasty refrigerator pickle recipe and I came across one that is so simple and very good. This refreshing pickle really contrasts well on a warm steak sandwich with roasted garlic mayo, baby spinach leaves and a crusty roll. This recipe is courtesy of Bobby Flay.

1 1/2 cups distilled white vinegar

1/4 cup sugar

5 tsp. kosher salt

1 tsp coriander seeds

3/4 tsp dill seeds

1 tsp mustard seeds

2 cups hot water

Mix together, dissolve sugar and salt and cool brine.

2 pounds Kirby cucumbers, sliced 1/4 " thick. A mandoline with a crinkle cut attachment would be a nice touch.

1 bunch fresh dill, coarsely chopped (about 3/4 to 1 cup)

3-4 large garlic cloves, coarsely chopped

Toss together in large bowl and pour brine over top. Weight down chips with a plate so completely covered with brine. Wrap with plastic and refrigerate overnight to 24 hrs.

Transfer to quart jar and enjoy. These are very tangy and crisp and will keep about a week.

If you like heat, I could see adding one small seeded Serrano chili for a little kick. Next batch.

key lime pie highlights recent dinner party

2010-08-29T16:09:00.000-07:00

Earlier this month I had a little dinner to celebrate Joseph Leon's birthday. I started with cream of broccoli soup (you've seen that one before, last Thanksgiving) a Florentine lasagne which is made with spinach and bechamel and for dessert, key lime pie. The food was good, the company even better, but the pie is worth sharing. Here is the recipe:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 stick melted butter
2 14oz cans of sweetened condensed milk
1 cup of fresh lime juice (I squeezed 8-9 limes to get this)
2 whole eggs

1 tbl lime zest

Whip cream / powdered sugar / lime slices

Preheat oven to 375 degrees. Mix the graham cracker crumbs sugar and butter and press into and up sides of 9" glass pie pan. Bake for 18-20 minutes. Remove and cool. Lower oven to 325 degrees. Mix condensed milk, eggs, lime juice and zest. Place in cool crust and bake for 15 minutes. Chill for 2 hours before serving. Dust plate with powdered sugar, top with whip cream and lime slice.

thin crust pizza

2010-08-15T15:35:00.000-07:00

I have been experimenting with mini pizzas for a while--just ask my brother, he was a willing trial subject in the beginning and even called and asked for more. But my toppings have gotten a little more sophisticated, with very good flavor and I just had to share the recipe and technique.

First, I use plain pita pockets for the base--so simple, they make a thin crunchy crust and you use them right out of the package. I heat the the oven to 475 degrees and I place two ten inch cast iron skillets on the rack upside down. Preheat for ten minutes. That will be the perfect pizza stone for my nine inch pita pockets. I mix olive oil with a splash of soy sauce for the base of the pizza--secret ingredient-- and then place thin slices of zucchini, little blobs of fresh mozzarella, pulled pieces of raw hot Italian sausage, a sprinkle of fennel seeds, sea salt and cracked black pepper and bake for seven minutes. To die for. Variations include fresh mozzarella and arugula or hot sausage with smoked clams and provolone--that one is crazy good.

asian beef salad recipe

2010-08-01T11:30:00.000-07:00

I had the book group over for dinner last week. We read a mystery, Dark Places by a new writer, Gillian Flynn. Good book with a main character with enough head problems and issues to keep you wondering how it will end and it does have a little twist at the finish. For two weeks prior to dinner I had been hooked on making different variations of one of my favorite meals, Asian salad, so I thought it appropriate to make one for my friends. Some dim sum for appetizers from Dim Sum Bar right in the neighborhood, pomegranate and mango sorbet drizzled with vodka for dessert and it was a fresh and healthy July summer dinner. Here is the recipe for the salad. Serves 4-5.

1 head of savoy cabbage, 4-5 outer leaves reserved, 1 1/2 cups of cabbage shredded
2 cups of baby arugula leaves
2 cups of baby spinach
1 serrano chili, seeded and finely chopped
1/2 lb cooked spagetti, chilled
1 cup shredded carrot--long threads, if possible
4 green onions, chopped on the bias--reserve 2 tbl for garnish
1 cup fresh bean sprouts
3-4 tbl of Girard's spinach dressing--thanks Donna! This is good stuff--use it on a classic spinach and bacon salad, too.
2 lb top sirloin steak--longer is better than thicker
hoison sauce
salt and pepper
2 tbl crushed garlic
4-5 tbl vegetable oil

From the savoy cabbage, separate the 4-5 large outer leaves, clean, and save to be the base to place your salad. Slice and shred 1 1/2 cups of the cabbage and reserve. Marinate the steak in garlic and 2-3 tbl oil in a zip lock back in the refrigerator for an hour. Salt and pepper the steak and in a hot heavy skillet, add about 2 tbl of oil and cook steak about 4 minutes on each side (med rare). Cover and let rest 10 minutes. Combine the rest of the ingredients up to the Girard's dressing, reserving 2 tbl of green onion for garnish. Place a savoy cabbage leave in an oversized bowl or plate. Arrange mixed salad on top. Slice beef in thin slices, brush with hoison and place 3-4 on top of salad. Garnish with reserved green onion. Enjoy!

sea salt, berkeley, ca.

2010-07-21T17:21:00.000-07:00

I got together with my friend Deidre Joyner last week, well I hadn't seen her for a while because she is so busy in a good way, of course, but I insisted I could just ride along while she took care of business and would not get in the way. Between going to and from properties (she sells real estate at Red Oak) and taking and picking up the kids to a variety of activities, you can work up quite an appetite so we stopped for lunch at Sea Salt on San Pablo in Berkeley. Sea Salt, as you might of guessed has a mostly seafood based menu that promotes the use of sustainable fish in dishes such as a BLT (bacon, lettuce and trout) Maine lobster roll, dungeness crab cakes, a variety of oysters and fish and chips, to name just a few dishes.

Well, I can rarely pass up a chance to order fish and chips and Deidre recommended it. Because of our crazy schedules we had to be in and out fairly fast but unfortunately they were a little short staffed and our order was not on the fast track, but after a little reminder the fish and chips arrived and it was well worth it. The large pieces of cod were just a light crispy golden brown with a moist interior. The fries were well done and came with a garlic aioli which made me very happy and the unique red cabbage slaw with bits of cilantro was zesty and not at all watery. All in all a very satisfying lunch.

eel river still pristine at redway, ca.

2010-06-29T21:00:00.000-07:00

Well, another Father's Day, another birthday--really quite lovely. The first few days in Crescent City had great weather, and a wonderful visit with family, including my brother's mother-in-law Anitra and a very special visit and lunch with my high school English teacher and college mentor, Doris Whalen. Thank you for encouraging my writing--it comforts me to this day.

On Thursday we headed for the redwoods for a now four year annual family get together. One of the highlights for me was a day trip up 101 to Redway, CA. to look for mom's family cabin and river access. From the 1920's to 1950's my family had a cabin at Redway (the Hampton's of Eureka at the time)--there are photos of my grandparents (mom's folks) courting next to a Model T Roadster at the Eel River. Mom said her first date with my dad was probably on that same beach. The cabin is long gone but luckily the river edge remains white and pristine, handholds worn into the rock face are still visible, and a path, where a road once was is still the hot ticket to access this little slice of natural beauty, time immortal.

jl designs new shop at 499 castro

2010-06-09T10:38:00.000-07:00

Joseph Leon just launched his new store, JL Designs, with a champagne reception on May 20 at the corner of Castro and 18th (499 Castro) in the once Ritz Camera location. It can't get much better location wise on this corner with windows on all sides that look out to the center of everything and everybody.

Joseph is a top notch and well known floral designer with a long time shop in the famed St. Francis Hotel's shop row. His floral designs and his collection of new objet d'art and collectibles, (much in storage anyway) simply outgrew the little space. When this location became available, it was ideal. Floral orders are still available, but Joseph's collection of furniture, lamps, crystal, silver and porcelains is not to be missed--there is a treasure here for everyone.

la fonda, cabo

2010-05-25T15:56:00.000-07:00

I got back from Cabo a couple of weeks ago, and once again had a wonderful time with Brendan and his dear parents. We have had dinner every visit at a place called La Fonda, every time with great anticipation because you knew you were going to get a great meal of exceptional quality in a charming setting. With that said, I just had to put a shout out about La Fonda and list it in my personal hall of fame as one of the best restaurants------you fill in the rest.

Located on Miguel Hildalgo in Cabo San Lucas, Mexico, this hacienda styled restaurant has indoor and outdoor dining, a comfortable but upscale feel, and a variety of authentic dishes not seen on some menus geared toward more American tastes. The cream of poblano soup garnished with pumpkin blossoms is outstanding and Brendan considers the pibil ( pork stew) the best he has ever had. If you are a meat lover and dying for a fix, this is the place for you, with dishes like ribeye steak in whiskey adobo sauce, or Kurobuta pork chops with a light mole, plus a full bone of beef short rib simmered in a pan sauce that will bring tears to your eyes, and the best (and very unique) chiles rellenos, an ancho chili stuffed with mashed plantains and cheese. They really pride themselves on the use of top quality meats and produce and the presentation of the dishes is beautiful but not overly stylized. All in all, world class.

7105 marlborough terrace

2010-05-21T16:46:00.000-07:00

My friend Fritz, known in the real estate business as FRITZ, works for Pacific Union in Montclair, Oakland, and he does one heck of a business in listing luxury properties. He is well known and past and current clients regard him with the highest esteem. And with good reason; Fritz leaves no stone unturned when it comes to marketing a property and delivering top customer service. For him, everything matters, right down to the background of a photo or the color of a throw pillow and the placement of an accessory. This is certainly the case with his recent listing at 7105 Marlborough Terrace. If this was the right time for you to buy, this stunning home, with exquisite one of a kind lighting and fixtures, slab granite counters, views that go on forever and bathrooms that will make you weak in the knees might be just the right home.

my favorite things

2010-04-28T09:56:00.000-07:00

There is a column in Elle Decor magazine that I love, called "The 12 Things I Can't Live Without." I read it religiously every month, to see if I too can't live without the same things as these famous designers and others. But I have come to one conclusion; most of the time I haven't heard of half of their favorite things, they tend to be a little esoteric. So I decided to come up with my own list of the 12 things I can't live without, a little more common to be sure, but my favorites for real!

1. Rave Hairspray. I have used it for 25 years, perfect hold, no flakes. Please don't ever go out of business. 2. Bluewick candles in guava. That's it. All other candle scents kind of nauseate me. 3. Beautiful sandals. I can't pass them up, gold, silver, black, jewels, doesn't matter. I like to show off a good pedicure and you can't beat the comfort and freedom. 4. Opi nail polish--pale pink on the hands and (for those great pedicures) dark "Lincoln Park" on my toes. 5. Starched white sheets and down comforters. I fell in love with the feel when I stayed in my first European hotel in 1999. You can't beat the feel of being consumed in a white cloud when you lay down. 6. My mother's impressionistic paintings of two New York street scenes. Not only are they beautiful, I cherish them. 7. Gucci sunglasses. Nothing too excessive, just seven or eight pairs 8. Pre de Provence soap and bath gel in verbena. The fresh scent is very clean and great in the summer. 9. My signature scent, Eau Des Merveilles, Hermes, subtle and light. 10. Foreign travel. I have had some amazing trips with my mother from Spain to Thailand and every place in between. One of my favorites continues to be the Pueblo Bonito Rose resort at Medano Beach in Cabo San Lucas, Mexico. 11. Stationary. And all the sub categories, note pads, monogrammed post its, labels, stickers--I will become a pauper to fine paper goods. 12. Perfect comfort meal with my friend Brendan Eisan at the House of Prime Rib in San Francisco, deliciously executed every time and the perfect ending to my 12 favorite things.

hot la restaurants firenze and the counter

2010-03-31T20:32:00.000-07:00

I was in LA a couple of weeks ago and Brendan and I had a couple of amazing culinary experiences. We had a lovely dinner at Firenze, a Northern Italian cuisine restaurant headed by former Top Chef contestant Fabiano Viviani. This warm space with an open kitchen, live music and private dining area delivered some exceptional food. First up was the fritto misto with calamari and zucchini complemented by the house made bread with a delicious garlicky tapenade. A salad of baby greens with Chianti soaked pears, goat cheese and candied walnuts was amazing only to be topped by the short rib stuffed raviolis laced with a creamy melted taleggio sauce.

I can't wait to go back for rabbit with black olives and a burrata salad with roasted mushrooms with pine nuts. The choices are unique and mouthwatering. The other hot spot in LA we visited is The Counter. This LA phenom is a franchise that has a line out the door. What is is the hook? A stylish interior, clean and modern, a hip bar that eases the wait for a table and a extensive choice of options for the perfect burger. Sit down, take a pencil and fill in the options--included is 100 percent Angus beef, cheese, four toppings, sauce and bun. The combination onion strings and french fries come with 2 sauces and are outrageous.

Another delicious visit to LA. Also a happy birthday to Kevin Alpert, you are the best. XXX, D.

dinner at 2223 market

2010-03-27T14:15:00.000-07:00

Had dinner last night with long time friends Michael Perricone and Tom Brocato. Michael and I worked at the Rotunda together for many years and he is now in New York at Bergdorf Goodman and going strong. Tom is Director of Facilities/Real Estate, Charles Schwab, and I met him through Mike nearly as long ago as I have known Mike.

We reminisced about some of our memorable meals, one of which was a birthday party at 42 Degrees. Do you remember that great restaurant? Out next to Espirit at 16th and Illinois, 42 Degrees served some of the best food in this town (the marrow bone with toast points was absolutely killer) all with a sliding glass wall that opened on beautiful days and nights to views of the bay. I miss that place.

Last night we ate at one of our favorite haunts that one returns to again and again, 2223 Market. This San Francisco favorite close to the Castro remains successful because they don't mess with the winning dishes. The hearts of romaine is probably the best twist on a caesar salad I have ever had--I have tried to recreate this salad at home but it is never as good--grilled onions, capers, cornichons, creamy garlic dressing and big asiago crostini on top. Follow this salad with the best chicken in town, a roasted crispy skin thigh/leg combo on creamy garlic mashed potatoes, PERFECTLY al dente blue lake string beans, topped with onion rings and surrounded by a divine pan jus. Absolute perfection.

It's nice to know that long term friendships and favorite restaurants remain constant.

passion cafe adds charm and vitality to sixth street

2010-02-28T13:33:00.000-08:00

was lucky enough to meet Steve Barton and Jacques Andre in early December when they where finishing their construction and getting ready to fine tune the business side of their restaurant venture, Passion Cafe at 28 Sixth Street, San Francisco. Introduced by my friend Tracy Everwine from Urban Solutions, who, knowing my past restaurant experience, thought I might be able to assist them with a little information about the interview and hiring process (and other questions) and I was only to glad to help.

They didn't need much. The truth is Steve, a contractor with a vision and Jacques, a talented French pastry chef, already knew what they wanted and what they needed to do and had set in motion a two year journey on a much anticipated project adding to the revitalization of Sixth Street.

With the layers and layers of past businesses stripped away, a cafe-bistro emerged. Original brick and reclaimed redwood, lighting, fixtures and a restored store front create the feel of stepping back in time, but a roof top deck painted with their signature rich orange color and wrapped with white lights brings it squarely into 2010 and will surely be the IT place to sit and sip champagne, enjoy a coffee or throw a bash!

But the food, the food! I stopped in during a wine tasting and Jacques sampled a couple of the house specialities. Jacques nails it with the creamiest of custards in both the vegetarian and classic quiche lorraine and a croque monsieur the likes of I've only tasted in the city limits of Paris. Jacques's garnish of caramelized onions is to die for. The full menu is still to come, but the tarts, pastries, soups, stews and other bistro fare will be worth the wait.

sweeping views for sale at 207 sheridan in oakland

2010-02-04T13:35:00.000-08:00

As you know, if you read my blog occasionally, I have been very excited about the breakout restaurant scene in Oakland and other parts of the East bay. I'm lucky, a couple of my best friends live in Oakland so I get first hand information on the renaissance that is taking place.

Recently I have been helping one of my real estate friends, Fritz Hochfellner with Pacific Union in Montclair, get organized for 2010. This has opened my eyes to another great market that Oakland has to offer and that is great values on homes and condos. While you may have read that the home prices in SF have risen in recent months, Oakland, with its unique hillside neighborhoods and outstanding architecture has a lot to offer in lifestyle and the real estate market.

One such property that Fritz and his associate Sandy have listed is 207 Sheridan, in the Rockridge district, a three story, new construction beauty with sweeping views of the hills, 4 bedrooms, 3300 sq. feet and a private elevator to take the pain out of hauling groceries. Offered at 1,025,000, this is a lot of house for the money. Give Fritz (DRE 00869381) a call at 510.8137489 if you would like to know more.

fish and farm is a great social scene

2010-01-24T18:32:00.000-08:00

I am always trying restaurants for my Examiner.com column--you know I write about downtown Tenderloin restaurants, right? Anyway, I had the best experience last night, just a reminder about how many wonderful and interesting people there are in this world.

I stopped off at Fish and Farm, a planned stop after a day of errands and shopping. This restaurant, located in the Mark Twain Hotel on Taylor at O'Farrell has been getting lots of great press about executive chef Chad Newton and his local/artisanal ingredients, including what some have said is possibly the best burger in the city!

I asked to go to the bar and as luck would have it I got the one vacant bar stool in this cozy little space just off the lobby of the hotel. A young women next to me was being served a bottle of Thomas Fogarty syrah. Warm and outgoing, she suggested I try the lamb meatballs with a red cabbage saute and romesco sauce. It was then that I was introduced to Amy and her friend Liz, a country music singer, both from the Plano/Dallas area enjoying a terrific vacation in SF.

It turned out they had dined at Fish and Farm on Thursday, loving the food and making quite an impression on the staff, including chef Newton, who visited their table and prepared some custom dishes. This night, they procured a table in the bar when a gal named Laurie (who turned out to also be from Dallas, knowing many of their favorite restaurants) offered to share her table and I was invited to join.

I loved my meatballs and enjoyed watching the courses start to arrive for Amy and Liz, who told the manager to just surprise them with chef's selections. The frisee salad looked incredible. They were off to Beach Blanket Babylon later that night and possibly brunch at Farmerbrown in the am. To Amy and Liz if you read this, thank you for inviting me to dine with you.

lemon and honey sugar body polish

2009-12-31T16:29:00.000-08:00

I am crazy about sugar scrubs, body polishes, etc. but they can be very expensive (think Brown Sugar Body Scrub by Fresh) until my friend Deidre made a batch of sugar scrub a few years ago. I happened to see a similar recipe for it in a C&H ad this holiday and I thought it would make a great stocking stuffer or hostess gift for Christmas.

I made a few changes to the to the recipe and you can certainly use any fragrance essence

you prefer. I used 8oz. low mason jars with simple ribbon and a hang tag that stated what it was. Of course small jars with custom labels and stickers would look great--the possibilities are endless. The best part, your skin really is silky smooth and sugar has long been known for its healing powers. I would not use it on the face. Wipe the tub or shower well after use. It can be really slick.

The recipe:

1 cup white or brown sugar

3/4 cup vegetable oil like canola (no olive oil--too much odor)

1/4 cup honey

4 capsules of vitamin e oil

2 or 3 drops of lemon essential oil (or to your liking)

Stir, and package. Does not need to be refrigerated, but will need a little stir with each use.

Makes 16 oz.

a retro dinner party in la and a visit to rivera restaurant, downtown la

2009-12-30T17:38:00.000-08:00

I visited Brendan in LA a couple of weeks ago to celebrate our Christmas since we would not be able to do it over the conventional holiday. (He will be in SF for New Year's Eve.)

Brendan planned a great dinner for six of us and I was only to happy to assist since he is a little out of commission due to recent repair surgery on a damaged elbow. The table was absolutely gorgeous and the menu delicious. We tagged team and it worked out perfectly. Our retro menu began with a classic clam dip and a first course of cream of broccoli soup. Brendan re-created our favorite salad from House of Prime Rib in San Francisco followed by a super moist, herb infused pork tenderloin with roasted fingerling potatoes tossed with Gorgonzola and sauteed baby carrots. Homemade blackberry pie a la mode completed the decadent fare.

The beauty of any party is the interesting mix of guests, some who have never met but through some mysterious chemistry seem to have instant interesting dialog and debate on a variety of topics. (After dinner party questions don't hurt.) In attendance of course was our dear host, Brendan, the driven and consummate entrepreneur-owner of Blink Photo. Tu, the beautiful neighbor with a trail of broken hearts who works in executive placement. Jodina, the loving mother, a voice actor/partner with Jon St. John Productions. Dwayne, the cool intellectual who owns Gathers Strategies, and Jennifer, the actress strong in her beliefs, who owns GuerriLA Theatre in LA, a unique theatre experience performed in private homes. I don't know where I fit into this whole mix except that perhaps I am the keen observer, waiting to see how the whole
thing plays out. On this night no topic was off limits and no opinion to sacred. A great time was had by all.

I can't go to LA without trying out the latest hot restaurant and downtown Los Angeles is the place to find it. We made a Sunday night reservation at Rivera, an upscale Latin eatery on Flower across from the lavender lit trees of the Staples Center.

We started with the tortillas florales with Indian butter, delicate homemade tortillas stamped with edible flowers and the butter, an avocado puree. Another starter not to be missed are the piquillos rellenos stuffed with chorizo, gruyère and golden raisins. Brendan had an entree of banana leaf braised pork shoulder with Peruvian potatoes and I had blue corn tortillas stacked with duck, black beans and goat cheese, smothered in chili rioja sauce. A side of quinoa and spinach complemented both.

Another lovely trip to LA.

exceptional thai food at soi 4 in oakland

2009-12-08T16:16:00.000-08:00

Had a great adventure in dining yesterday. Sometimes the unplanned has great end results.

That's the way it turned out when Deidre and I went to Jack London Square to try Eric Tucker's new collaboration at 202 Second, Encuentro. It opened on December 4, with lunch beginning Monday at 11:00am--no reservations taken.

Well, guess what, they were closed--a sign in the window said they would actually be open for lunch on Wednesday. Disappointed, but we will be back. The description on Yelp of the crispy kale chips and peppered portobello and caramelized fennel sandwich was mouth watering. Eric Tucker, executive chef of the great vegan restaurant, Millennium in San Francisco, surely has another hit on his hands.

Turns out Monday in Oakland is not a big restaurant day. Lots of calls to restaurants. Lots of closed restaurants. But a quick cruise up College thinking we might go to a favorite standby, Garabaldi's and we spotted Soi 4 Bangkok Eatery. It was a second visit for Deidre and a real find for me.

We ordered 4 dishes of what I can only say were absolute perfection with many others that sounded equally delicious. What made the dished so good? Slight variances in traditional ingredients, such as a salt and pepper calamari topped with delicate julienne of carrot and onion and a sauce that was more like a simmered Mexican red sauce rather than the usual sweet chili sauce. Tender and falling off the bone baby beef short ribs in a spicy kaffir panang curry, and Deidre's favorite, lightly battered prawns in spicy tamarind sauce with crispy shallots. The wok sauteed wide noodles known as pad ke mao were hot and spicy with chicken, Thai chili and deep-fried basil leaves. Not one flavor competed or repeated itself. I have been to Thailand and this is one of the best Thai meals I have ever tasted.

cooking a perfect turkey at the last minute

2009-11-27T09:15:00.000-08:00

It has been quite a month. I went on a trip with my mother on the river boat Odyssey through Austria and Germany. We had a truly wonderful time. (I will devote an entire blog to the trip soon). As a result, I of course cleared out the fridge before I left with no plans for cooking, instead planning on having a small Thanksgiving dinner with friends.

Well my dear friend came down with a cold, so I decided to cook a little dinner for myself. I got the last slot on Tuesday for a 7:00 pm Safeway delivery. Since I don't own a car, Safeway delivery is a very convenient way to shop and usually orders are accurate and complete. Well not this time. In addition to no vegetables, lemons, nuts, milk and pancetta, the turkey was m.i.a. So off to the store on Wednesday. By the way I did get my delivery fee credited with no hassle.

I kept it simple. Cream of broccoli soup, roast turkey with a wild rice side dish with pancetta, a mixed green salad with dried cranberries and balsamic vinaigrette and a crisp chardonnay. I skipped dessert. I had enough Bavarian cream and apple strudel recently to last awhile.

Everyone has their favorite way to cook turkey and I have mine. Cover with soft butter and rub with salt and pepper. Heat oven to 450 degrees, place bird breast side down on rack in roasting pan (keeps breast meat moist as juices from leg run into it). After 15 minutes, turn down heat to 350 degrees. Turkey is now sealed. Baste with hot chicken stock every 20-30 minutes.

Know your approximate cooking time—rule of thumb is 20 minutes for every pound. Turn the turkey breast side up during the last hour to evenly brown and check the meat thermometer.

When it reaches 170 degrees, remove the bird even if it is under time—the thermometer rules.

Tent the bird and let it rest 20 minutes before cutting. Perfect every time.

By the way, this is for an unstuffed bird. I don't like moist stuffing and this is where cooking times can vary. Cook your stuffing in a casserole next to the bird the last 45 minutes.

The crispy top and tender middle is worth it.

great burgers and decadent milkshake bar at burger bar, san francisco

2009-11-07T17:42:00.000-08:00

I made the trek to Burger Bar, (Macy's Union Square) this week. And guess what, so did everyone else—at least it seemed like everyone I spoke to had either just been there, was going or was there while I was there. John Kenneally from Southern was at the bar and Carmen from Neiman Marcus joined me for lunch. All in all a very social scene.

So how was it? Good. A lot of variety choice of meats, buns, cheese, toppings, sauces and even sides and unexpected combinations like the peppercorn burger with a peppercorn cream sauce from Fleur de Ly, surf and turf burger with Black Angus and grilled lobster and a bunless burger sandwiched between portobello mushrooms. Zucchini fries are crisp and delicious and a nice substitute for fries.

But watch out, there is a milkshake bar and even the simple chocolate shake is a decadent swirl of chocolate ice cream, chocolate syrup and whipped cream. Served with a very thick straw, thank goodness.

the book club reads the girl with the dragon tattoo and enjoys spaghetti with fresh marinara

2009-11-02T22:16:00.000-08:00

I love books. I love reading. I can't tell you how many times a book has made it all better—you know the time—about 3am when things don't seem solvable. Books put things in perspective and they transport you to another world. I love books. So about eight years ago a group of us who wanted (and needed) a combination social, cooking and book club came together.

Our little group just finished The Girl with the Dragon Tattoo. This excellent mystery, the 1st of a series of 3 translated from Swedish and written by the late Stieg Larsson is all the rage right now.

So besides the chance to read, vent, discuss politics and gossip, food is the center of the book club. When my turn for dinner comes, I spend weeks writing menus, changing the menu, making grocery lists, editing the list and a day or two to bring it all together.

I followed a craving I was having and decided to do a classic Italian meal with a homemade marinara with spaghetti and meatballs, garlic french bread and creamy caesar salad. I made a simple sauce the day before that turned out absolutely delicious. My dear friends even requested to take their leftovers home to enjoy the next day.

Ingredients for the marinara:
1 small yellow onion, chopped fine

4 cloves of garlic, minced fine

2 TBL butter

2 TBL olive oil

2 TBL tomato paste

1 tsp anchovy paste

2 TBL pesto

28 oz. can crushed tomatoes

1 cup good red wine

dash red pepper flake

1/2 tsp black pepper

1 tsp salt

1 tsp sugar

1/4 cup of chopped Italian parsley, no stem

Saute garlic and onion in butter and oil 5 minutes till soft, add all other ingredients and simmer for 15-20 minutes.

Best made the day before. Reheat and pour over hot spaghetti. If you make meatballs, rewarm them in the sauce and spoon over pasta. Pass grated parmesan cheese.

l'ardoise reminds one of an intimate dinner at a european bistro

2009-10-20T13:46:00.000-07:00

A friend of mine, Joseph Leon, the owner and creative force behind JL Designs in San Francisco has a love of small, intimate restaurants with well executed classic food, simple ingredients and especially fantastic sauces. I never refuse when he calls and says of any new found eatery, “I have been here three nights in a row—I can't stop—you are going to love it!”

Friday night the latest destination was L'Ardoise at 151 Noe in San Francisco. My first thought when I came up the street was “I know this corner!” Once upon a time it was home to my favorite Thai restaurant, Thai House. After Thai House closed, I forgot about that little restaurant space until now. L'Ardoise, owned by chef Thierry Clement (Fringale) has actually been open over a year and a half, so I did an excellent job of blocking out that location.

This really is a delightful space with 30 or so seats, friendly French waiters, tiny bar, moody lighting and the dark wood and cozy seating of any European bistro. Our favorites are the escargot with parsley sauce, tiger prawn ravioli, coq au vin and duck leg confit with pommes landaises.

Have a glass of Champagne and enjoy tarte tatin to finish. Be sure you make a reservation—you're going to need it!

bocanova one of the newest additions to the oakland food and dining scene

2009-10-14T13:24:00.000-07:00

I go to Oakland fairly frequently for a couple of reasons: one of my best friends, Deidre Joyner, a Realtor with Red Oak Realty, lives there, and two, the town, which in addition to being simply beautiful with deco architecture downtown, mid-century modern in the hills, glittering lights along the lake and the addition of the Cathedral of Christ the Light church, is going through an amazing food and dining metamorphosis.

Deidre, also a CCA grad, is my guide to all things food in Oakland/Berkeley. She would know. She writes a terrific real estate and lifestyle blog called the Oakland Berkeley Journal. A recent drive around the lake revealed the sprawling new Lake Chalet restaurant and at Jack London Square waterfront dining soon to be joined by a giant market place to rival the the Ferry Building in San Francisco.

Our latest destination was Bocanova, 55 Webster at Jack London Square. This Pan-American/Peruvian influenced grill, a spacious, beamed and pillared beauty with communal tables and heated outdoor seating right on the water features organic and sustainable ingredients. We both fell in love with the little gem caesar salad; miniature leaves with perfect caesar dressing, shaved Parmesan and bits of anchovy. The grilled halibut with avocado and pickled vegetables on a torpedo roll was also a winner. Crispy yuca fries made a nice side.

The result? A need to visit Berkeley Bowl West (again) to buy all the ingredients to make our own little gem salad and other goodies. This MEGA food emporium is a foodies sensory overload but in a good way. For Deidre and myself an inspiration to cook more at home with the best possible ingredients.

Check out the food and dining scene in Oakland soon. You'll be glad you did.

homegrown heirloom tomatoes highlight a san francisco dinner party

2009-09-28T15:31:00.000-07:00

I had the most wonderful dinner recently at the home of Steven Oliver. Steven, a restaurateur, wine aficionado and all around foodie writes a web column for the Nob Hill Gazette, called “Taste.” But many a moon ago Steven and I went to high school together in Del Norte county. Steven got a lot of his good taste from his parents, Clyde and Sharon Oliver.

Long before Steven and I moved to San Francisco, Sharon Oliver was the premier pastry person in Crescent City. To say Clyde and Sharon have a love of the outdoors, gardens, everything food and all things gourmet would be an understatement. A visit to their home is a delight to the senses as well as the palate.

Steven carries on the tradition with a terrific eclectic apartment in San Francisco with high ceilings, textured paint, leather, mohair, hunting trophies and an extraordinary wine collection.
There, on the window sill, the heirloom tomatoes sit like eye candy with their little bumps and nubs, swirls of color and irregular shapes. My brother and sister-in-law, Rick and Donna Parker, also from Crescent City, sip wine while we all watch Steven make dinner appear effortless, with a roast pork tenderloin on Asian scented pasta, grilled vegetables and of course the heirloom tomatoes from Clyde and Sharon's garden tossed with fresh buffalo mozzarella.

I was lucky, they saved a batch of these last of summer beauties for me.

rich southern cuisine at brenda's french soul food

2009-09-22T14:44:00.000-07:00

I discovered a delicious little spot this week that I can't wait to revisit. Okay, I didn't discover it, I knew about it and just hadn't got a chance to go there. First, they usually have a wait and I wanted to pick the least crowded time. Turns out, Mondays at 2:00pm is only about a 5 minute wait.

Brenda's French Soul Food is located at 652 Polk Street in San Francisco. Brenda is a native of New Orleans transplanted to San Francisco with quite an impressive resume of restaurant gigs and it shows. If you love beignets there are 4 types to choose from and even a sampler plate if you can't decide. I was most interested in a Granny Smith apple beignet oozing with honey butter or a savory beignet with crawfish, scallions and cheddar.

I indulged in a po' boy with fried shrimp, chipolte remoulade and thin crispy fries ($9.50). My mouth was watering when a plate of creamy, cheesy grits went by topped with glistening shrimp. Mile high home made cream biscuits are the house specialty and to make it even more difficult to decide, there is a daily specials board with the likes of catfish benedict, Cajun shrimp pot pie and bananas Foster French toast. Most items are below $10.00.

Give Brenda's a visit for something a little different and unexpected for breakfast and brunch. I will continue to plot my next visit while filling my time with dreams of shrimp and grits.

tasty lunch at tender greens and tomato pie in la

2009-09-14T16:03:00.000-07:00

I went to LA over Labor Day weekend to visit my dear friend Brendan Eisan. The plan was to make it a working weekend redoing his photography business web site with updated photos, colors and graphics. Brendan is the owner of Blink Photo and he is a talented photographer, but the hours of work involved in redoing a web site is so daunting it is much nicer to split up the work.

Brendan and I are big foodies. It is not uncommon for us to hop in the car and fight traffic for an hour to find some hidden gem. Add to that the fact that we are hungry most of the time, making it inevitable we would need to venture out for some sustenance sooner rather than later.

Usually we build our food trolling around a theme: all hotels, LA landmarks, Mexican only, etc. This weekend, we needed to keep it tasty but quick and inexpensive. Brendan's new favorite quick lunch spot that I hadn't tried yet is Tender Greens, located at 8759 Santa Monica Blvd. in West Hollywood. The great concept of this clean contemporary space is the well priced organic food from local farms. I loved that whatever big salad you choose, the price is the same, $10.50. If one salad has a little more food cost it is simply made up by the low food cost of another. Brendan is hooked on the grilled chicken cobb, chopped romaine tossed with Point Reyes blue cheese, bacon, egg and avocado. I was drawn to the Chinese chicken salad because of the tatsoi greens, a favorite of mine but not on a lot of menus. You can have soup, sandwiches or a hot plate from the grill such as marinated flank steak with Yukon gold mashed potatoes and a simple salad for, you guessed it, $10.50.

Brendan got a recommendation from someone about a certain little joint serving a slice of pizza that reminded them of New York. All we remembered was that the name had the word tomato in it. After a Google search, we found Tomato Pie at 7751 ½ Melrose. The place looked closed till you opened the door and the tiny interior was packed. Lots of slices to choose from, most in the $4.00 range. We ordered the “grandma,” topped with crushed tomatoes, garlic, basil, oregano, Parmesan and mozzarella and the “meat lover,” pepperoni, sausage, ham and bacon. The service was great. The young gal at the counter brought our slices outside to us. She checked back later to see how we liked it and offered to get me another diet Coke. (Only .50 with a slice). This is not a table service place-- so she was very refreshing. The pizza was tasty, but we decided we are still on the search for perfection.

We did get back to work and the website turned out great. Check out Brendan's portfolios at Blink Photo and use him for your next event.

august in the hamptons

2009-08-29T20:50:00.001-07:00

Well dear reader, I am a very lucky girl. Oh sure, I've been to many beautiful places, local and far away, but there is something that works on your imagination about a place like the Hamptons. I had a few preconceived ideas of what to expect, and for the most part they were pretty close to reality. But there is a level of lifestyle and wealth that just can't be put into words, right there on an island called Long.

Besides the quaint beauty of the area, you are knocked out by the sheer history. Southhampton was established in 1640. Visions of colonists and Indians come to mind and a life in a simpler time. Alot of that simple lifestyle remains. There are still cornfields, windmills and vineyards. Don't expect to book a flight and a room at the local Hilton--it doesn't exist. This is a community reserved for homeowners and summer renters. And what homes they are. Tucked down half mile gravel drives and surrounded by 10 foot hedges immaculately trimmed, homes front the ocean as far as the eye can see. Pools are de riguer surrounded by an acre of manicured lawn.

I was invited to visit by my dear friend Michael Perricone and his partner George Schleier at their summer rental, Pond House. Joining us was another friend, Miriam Solomon. This charming home is located in Watermill, just steps from South Hampton. Some of the best part of the Hamptons is the wonderful way to relax, utilizing the huge amount of high quality, fresh food available--and that means a bit of a food fest.

The first day we planned our menus and off to the grocery store we went. Michael made a wonderful pasta with shrimp and broccoli seasoned with cumin and lemon. It was delicious. I found out George loves apple pie, so pie a la mode it was. French toast with honey butter one morning and fresh scones the next made for great breakfasts. Our day trips were a combination of open house lusting, sandwich wraps and frozen yogurt by the boats at Sag Harbor, checking out the antiques in Bridgehampton and seeing the movie "Julie and Julia" in Easthampton. Star sightings were limited to character actors, names unknown. Afternoons were followed by floating around the pool with cocktails and a little more cooking. Not too shabby. A Saturday night supper of sauteed swordfish, fresh corn and roasted baby red potatoes was finished off with George's blueberry crisp and late night conversation in the pool. I slept very well.

It was very hard to part company with my friends at the train station. Wistfully I must hope that I will be invited back for another visit to this almost imaginary place called the Hamptons.

beautiful, healthy northern chinese cuisine at heaven's dog

2009-08-08T14:34:00.000-07:00

I have been a follower of Charles Phan and Slanted Door in San Francisco since the days when he was first located on Mission Street. I remember when Bill Clinton dined there, we were all a flutter and I had a birthday party there shortly after.
I love the food at Out the Door in the Westfield Center and the kinetic energy of Slanted Door at the Ferry Building.

Now, Charles Phan and executive chef Andy Wai of Heaven's Dog have developed a menu based on Northern Chinese cuisine and local seasonal products. Asian cuisine is my weakness—all that crispy goodness, chili oil this and deep fried that, with few healthy choices in between. Heaven's Dog delivers the variety we crave and the fresh, healthy ingredients we need.

First, this modern space inside the SOMA Grand has great visual appeal—a small and intimate dining room with orange leather and woven wood is flanked by a curved bar. There is also an open kitchen with counter dining and a private room that on the day I visited was used for communal dining. The restaurant uses quality ingredients such as Prather Ranch meats and organic produce from nearby farms such as All Star Organics.

On the day I dined I had a reservation for lunch and the dining room was comfortably full. I started with Shanghai dumplings ($8), steamed and light with an interior of pork and broth that you eat out of a spoon so you don't lose any broth goodness. This was flavored well with a hint of soy and vinegar. There are plenty of vegetarian choices as well, such as Chinese broccoli, organic kale, spicy green beans, and organic pea shoots. I chose a unique dish of spicy organic cauliflower ($9). These crispy florets were perfectly sauteed with honshimeji mushrooms and lots of red pepper done in a Hunan style. The attentive waiter suggested a side of Massa Organics brown rice ($3) which matched perfectly. I tried one noodle dish called dan dan mein ($7), seasoned with chili, pressed tofu and spicy peanut sauce. Although tasty, I felt the flavors ran together and the tofu was barely visible. I washed it all down with Lakewood organic pineapple juice ($5) which I had made spritzer style with sparkling water.

There is a very sophisticated cocktail list but perhaps the most interesting is “Freedom of Choice” ($10). Let the bartender know if you like your cocktail citrus driven or spirituous and he will surprise you. You can find all this and many more delicious details at http://www.heavensdog.com/.

Read more about Heaven's Dog at my column at Body Mechanix Fitness Cooperative.

perfect half-sour pickles

2009-07-27T13:40:00.000-07:00

Dear reader, as you know, I get on kicks--or cravings, or the hunt for, etc . . . Well the latest has been a search for a great, crispy, bright green deli pickle. I always called them dill pickles. Sounds right, but I had no idea how they were made--oh sure, vinegar, dill, spice, sealed in a jar? No. The pickle I was looking for was different. Garlicky, crisp, briny, with no vinegar. I discovered that the pickle I was craving is called the half-sour, a staple of east coast deli's.

I did some research and found that the half-sour gets its flavor and its name from a very quick (and fairly simple) fermentation process. I liked the idea of not canning anything, so I thought that this is the pickle recipe for me. I adapted the recipe from at least 4 web recipes that had very similar ingredients and instructions. I assumed that at least 4 people could not be completely wrong. Half the fun was shopping for the ingredients--it gave me an excuse to go to the new Berkeley Bowl West, 920 Heinz Avenue, Berkeley, CA. and believe me it was worth it. The produce selection is bar none and the prices are very reasonable. A 2 quart Mason glass jar with locking lid and I was good to go. Since the fermentation process involves leaving your cukes at room temp for a few days, please be sure that every surface and utensil you use is very clean to avoid any unwanted contamination.

The ingredients:
8 cups cold, filtered water
1/4 cup kosher salt (no iodine)
1 bunch of fresh dill, stem end trimmed off
6 garlic cloves, cut in half
10-20 black peppercorns
1/8 tsp fennel seeds
2 tbl pickling spices
1 small dry red chili (optional)
10 small-medium Kirby cucumbers (not Persians)
2 grape leaves

Don't cut down on the spice. The cucumbers absorb alot of flavor. Clean the cucumbers well and trim off any attached stem. Place the cucumbers lengthwise into the jar. Dissolve salt in the filtered water and pour over the cucumbers to cover. Add all other ingredients and stir gentle to mix. Place a small saucer or bowl in the opening of the jar to keep the cucumbers submerged. You may need to add a weight to the plate to keep it down. The cukes cannot have contact with air or they will rot. Do not close the lid, but place a loose piece of plastic wrap over the opening. The idea is for some of the natural bacteria in the air to react with the brine. The grape leaves have been found to give the crispness you want in the final pickle.

Place the jar in clean area with the temp about 68 degrees. Since this is a low salt half-sour pickle, the cucumbers remain unrefrigerated for only 3 days. A slight cloudiness will form, and a few bubbles, a sign of the fermentation. After 3 days, skim any foam on top, check pickles to see if they are bright green, with a great dill/garlic smell. They should look and smell good. If it smells funky or the pickles are slimy, discard. When in doubt, discard. Otherwise, seal the lid and refrigerate for 5 days. They are now ready to eat! They last a month refrigerated .

historic requa inn and dining at steelhead lodge in klamath, ca.

2009-07-10T12:05:00.000-07:00

Ah, June 21st, a day that has always been the best birthday, clear, sunny and the longest of the year, a day to stretch out as long as you can . . .So this year it's Father's Day too, and we decide to take a drive from Crescent City to Klamath up the scenic Requa Road to the mouth of the Klamath River. First stop on the bluff overlooking the river sits the Requa Inn, 451 Requa Road, a quaint, rustic bed and breakfast first built in 1914 as a 22 room hotel. Now with 10 unique rooms with spectacular views, this inn is included in National Geographic Traveler magazine's 2009 stay list of 129 "hotels we love" in North America, Mexico and the Caribbean. The inn features a hot tub, custom made breakfast and a carbon neutral footprint adding a little modernity to this historic property. Check out their web site at http://www.requainn.com/ .
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So, back down the hill, across the highway and into the Klamath Glen. Winding through the redwoods with houses tucked in the trees, you reach the Steelhead Lodge. Located at 330 Terwer Riffle Road, this a favorite of locals with good reason. I love things that remain traditional--old school--I've mentioned that before in the search for classic Mexican. Steelhead Lodge certainly does that.

You start with a great all wood bar with captain chairs and fishbowl size classic cocktails. The dinners are all inclusive of the generous kind, with an alderwood burning grill and grill master right outside the door! A salad of iceberg lettuce, shredded carrot and red cabbage served family style begins the meal. You know the one--the classic American salad. The dressing is a creamy house made ranch blended with blue cheese. It can't get any better. Lovely, soft, flaky rolls top it off.

We selected the 26oz. rib eye for 2 (but enough for 3) 39.00, an absolutely perfectly medium rare, smoky, tender steak with little bits of caramelized fat at the edges. You could choose a side of rice pilaf or chili, but the standout is the potato cooked in it's skin at the grill and rubbed lightly with oil and sea salt. Really divine. Steelhead Lodge does fresh cod, snapper and lobster, but a real show stopper that flew by me was a rack of pork ribs stacked with a half of a grilled chicken. A large bowl of steaming mushrooms in wine and butter was right behind. It's a simple menu done very well. Visit their website at http://www.steelheadlodgeklamath.com/ .

It was very satisfying on this longest day of summer to know that little gems in pristine settings still exist in this world.

recipe for a summer shrimp salad sandwich

2009-06-10T12:08:00.000-07:00

Have you ever entered a recipe contest? There appears to be a whole culture out there that really knows what they are doing. Whether a cooking competition or just a recipe, many of the same names reappear. Me, I know nothing. Oh sure, I have sent in the occasional cookie recipe and I did win a stuffed potato contest back in the late 80's except I think I won out of default. True contestants understand the nature of what the judges are looking for, past recipe winners, mass appeal and how to follow the contest rules to the letter. Those darn rules, they seem like such a distraction.

So I thought I would give the Mezzetta "Make That Sandwich" contest a try. This seems like a good fit for a novice like me. I am sandwich lover from way back. Well really a bread addict. Ok, I like the stuff in between too. If I had to pick one food to have on a desert island it would be the contents of a deli--the combinations are endless. So it's been a week of testing, testing, testing all those sandwiches. It's rough but I think I came up with a good one. I'm not going to tell you about that one but I do want to share a delicious, easy and fresh shrimp salad sandwich recipe. I can't use it because it doesn't meet, you know, the rules.

SUMMER SHRIMP SALAD SANDWICH

8oz. of frozen fully cooked, tails off 50-70 shrimp, defrosted
2 stalks celery, sliced
2 green onions, sliced
1 tsp dry dill weed
1 tbl lemon juice
1/4 cup mayonnaise
salt to taste
black pepper to taste
2 soft hoagie rolls
butter lettuce

Make sure the shrimp is patted dry. Chop into chunky pieces.
Add all other ingredients and mix gently.
Remove a little of the bread from one half of roll. This creates a well.
Place butter lettuce leaf into well, fill with shrimp salad and add the top of the roll.
Eat and enjoy!

paradise on earth . . . cabo san lucas

2009-05-27T12:47:00.000-07:00

Well, I did it. After hem-hawing, maybe yes, maybe no, should I, shouldn't I, I went to Cabo San Lucas, Mexico earlier this month. I made the right decision--I knew it immediately when I stepped off the plane (24 passengers on a 196 seater) and there was a certain welcoming, like we are so glad you are here, we are OK. And they were. Not a single sniffle in sight.

So imagine a flashback to a Cabo of an earlier time--quiet streets, cafes with open seating, the marina with just a few strolling couples, and wide open white beach with not a cruise ship in sight and you have a beautiful, if a little eerie, vision of Cabo past.

Of course the food is always memorable. One of the best and most famous of quaint spots is Mama's Royal Cafe at Hildago and Zapata downtown. We ate there twice--the first time for the
outstanding breakfast. I ordered a green chili frittata that comes with guacamole, sour cream, refried beans and fresh fruit. Warm flour or corn tortillas on the side. I like to build a taco out of my breakfast--warm tortilla topped with a hunk of the frittata, beans, guacamole, sour cream and salsa--and I roll that up into a breakfast taco. Delicious, every bite!

It is wrong to really call their beans "refried." They are really a garlicky, simmered, chunky pinto bean much different from the smoother variation we are used to. Mama's is also known for their salsa bar, with about 30 varieties that vary from as simple as pico de gallo and roasted habanero, to cucumber crema and garlic jalapeno.

At dinner, they feature one of the most famous dishes of mexican haute cuisine, "Chiles en Nogada", which is a beautiful poblano chili stuffed with ground pork or beef, batter dipped and fried in a relleno style and smothered in a walnut cream sauce studded with pomegranate seeds.
The results are mouth watering. If you have ever eaten at Guaymas in Tiberon, you may have had this dish.

Around the corner from Mama's, by the pool at the Siesta Suites Hotel, (a charming hotel with just a little seediness,) is Salvatore's, a little Italian transplant for when you are craving something other than Mexican.

This romantic outdoor space is the property of a Portland, Oregon family that fell in love with Cabo, named it for their grandfather and feature his family recipes as well. Please go with a big appetite, because everything at Salvatore's, besides being delicious, is HUGE. The crispy calamari rings come with an unusual spicy berry aioli. The caesar salad is perfect to share with full leaves of romaine lightly dressed, not gloppy, shaved parmesan and very crisp garlic crostini. The house specialty, lasagna, is served Wednesday and Friday and is not to be missed! It is a five inch high mountain of pasta layered with ricotta, herb infused bolognese sauce, and chunky italian sausage.

They only do two desserts--one of which is tiramusu--literally the best I have ever had, light as air genoise, delicate coffee flavored cream, and a touch of chocolate and liqueur. This warm night now a pleasant memory.

Eat well dear food lover, and please visit Mexico again in the near future, it really is a paradise on earth.

the great american dinner party

2009-04-23T15:58:00.000-07:00

There has been a gradual food revolution in America over the last 40 years. Entertaining at home has evolved. What used to revolve around a couple of kinds of events like holiday dinners, barbecues, and cocktail parties has become the great dinner party. My grandmother was a wonderful cook and she made warm family dinners on Sundays and holidays, but I don't ever remember her having a dinner party for no other reason but to have over a group of friends. Not an option. So, what's different now? And how did we become such discerning cooks and entertainers?

A couple of things changed really. Cooking became popular! It became trendy. Then it just became lifestyle. Julia Child kicked it off with the concept that you can cook "restaurant" at home. Alice Waters let us make it simple and very fresh. Voila, the food "industrial complex" is born. We are a nation that takes cooking classes from star chefs, invests in dozens of cookbooks, watches hours of the Food Network, and spend our evenings interpreting top recipes for our friends. (My mother's favorite, sit-down theme dinners for 12.)

The second thing that changed was the concept of what comprised family. If you have moved away from home (like myself) and can't be at every family dinner, your friendships, which can span dozens of years, become the new family dinner.

I became so much more aware of this recently. Actually, my friends made the point very clear and it became the idea about how even in economically challenging times the dinner party evolves again. They made the suggestion that rather than ever cut back on our dinners , we all contribute in one way or another, wines, liquor, even cash, pooled. Not that we didn't contribute before, its just more purposeful. Its about maintaining the time together.

So I did just what the great American cook would do: I made panini appetizers from Harry's Bar in Venice, veal osso buco by Tyler Florence and blackberry mousse right out of the Silver Palate Cookbook. Sound familar? Yes, once again it was shock and awe!

organic gourmet burger at pearl's deluxe burger on post

2009-04-05T16:55:00.000-07:00

You know, one of the great things about San Francisco is the little gems of restaurants that are tucked into this corner or that all over the city. Pearl's Deluxe Burger (pun intended) is just such a gem. The original Pearl's Phat Burger is from Mill Valley, specializing in top quality beef, plus buffalo and organic beef on request. I stumbled onto it completely by accident when I was searching for great sweet potato fries. You don't see them around too often, and a friend said you have to try this new place on Post. (It has since been there a couple of years and I have been there several times.) It's not far from my house so it was a no-brainer to try it on the way home. It's a small place with seating for about 15 maxed out and pristinely clean. I think they do a crazy take-out business.

The basic pearl deluxe is a 1/2 lb beef burger on a sesame seed bun with curly leaf lettuce, mayo, onion and tomato. This isn't anything we haven't seen before, but the key is the very fresh ingredients. They also do a mini pearl that is a 1/4 pounder. But believe me you can have it anyway you want it with any number of combinations such as the Phat Bob with bacon, onions, jack cheese and bbq sauce, to a hamburger with a hotdog on top called the "King." Fries and onion rings are available but the sweet potato fries are the house speciality. They do a dead on perfect dill pickle spear that is cold and crispy like a refrigerator pickle. Have as many as you like--they are serve yourself. In case you are still feeling a little weak with hunger, there are dozens of gourmet milkshakes to choose from such as blackberry, chocolate chip, pumpkin, or peanut butter. No it isn't that cheap, but it is a nicely done handmade product--and I hear a rumor there may a 2nd location in SF in the works. Hope you get lucky enough to have it in your neighborhood. . . . till next time.

maya excels at modern mexican cuisine

2009-03-25T13:10:00.000-07:00

Well reader, if you are looking for the more elegant side of Mexican cuisine, Maya is the place for you. Maya is a destination restaurant. What I mean by that is that you have the feeling as you enter and look around the reserved, warm room that everyone has a celebration--a birthday or anniversary--there is an air of anticipation. You do feel special. You are greeted warmly by either the hostess or the manager, Eric Flores. Service is quiet and quick and the manager is very hands on, either pouring water, making recommendations or delivering food.

You must try the guacamole and chips. It is probably the best I have ever had. Brendan approves--the salt, garlic and cilantro level are perfect. The chips are flour tortilla fried to order. We next share their take on a chili relleno, a seafood stuffed pablano accompanied with creamy black beans and manchego cheese, roasted to creamy deliciousness. Entrees are no less interesting. I had the Langosta Y Camarones, a lovely almost broth like combination of lobster, shrimp, roasted corn, habanero chili and chive rouille. How does that sound?! Brendan's entree is what I am going to order next time--Tampiquena, a butterflied filet mignon that turned into an outrageous large steak so tender you could eat it with a fork. Add to it a melt in the mouth potato gratin with a petite mole and cheese enchilada on the side....all this plus fresh muddled fruit margaritas. The house special, the Mayapolitan, is an up drink of pineapple infused silver tequila and cranberry juice. I know I had a great dessert, but by this time I was in such a food coma I can't remember--Ha ha.

Thank you Richard Sandoval, chef/owner of Maya and the concept of Modern Mexican.

unique round tamales at the roosevelt tamale parlor in san francisco

2009-03-15T18:03:00.000-07:00

This is a new venture for me. Not that I haven't considered it before--its just that you must BEGIN! I'm a foodie who loves to eat, cook and restaurant hop. This may be my 1st post but I reserve the right to talk about restaurant experiences from the past--flashbacks if you will of the good , the bad and the ugly. I get on kicks, where I am obsessed with a certain food, type of restaurant or all things braised. You never know what will set it off. So what is my lastest? The search for that down and dirty, oohey-goohey cheesey mexican food like I have enjoyed in LA. It must also include the right atmosphere--a sitdown experience, no counter ordering, a certain ambience, like cozy red or black pleather booths and christmas lights. It needs a certain camp. The tequila must be plentiful. I am inspired by one of my best friends (you will hear of him often because he is my partner in crime in restaurant hopping) Brendan, who truly loves mexican food. All kinds, casual to novelle. We have tried it all, from Eureka, Alameda, SF, LA, NYC, Vegas and Cabo and all points in between.

Okay, I have tried several restaurants in San Francisco and I will get to them. But 1st, I will tell you about yesterday's adventure. I selected 2 choices from a few yelp posts--Don Ramon's at 225 11st and Roosevelt Tamale Parlor at 2817 24th. Turns out, Don Ramon's doesn't do lunch on Saturday, Sunday or Monday, so Tamale Parlor it is! Great day too, I wanted to take the 27 bus to 24th on the day Market was closed for St Patrick's Day Parade. No problem--only waited an hour--and a 45 minute detour and voila, I am at the Tamale Parlor. Established in 1919, great funky signage and warm interior, so far so good. Okay, no booths but still cozy. I am seated at a table for 4 so I can see the other diners. Hey, I may not be able to order everything on the menu, but I can still get a visual. I know what I want to order--guacamole for sure (always a good judge of the food to come) and the house specialty, the round tamale. The waiter suggests a half order of guacamole and this great because it is not listed on the menu. I also order the round tamale with pork (it is also available with chicken, cheese, or beef) with a cheese enchilada and a side of flour tortillas. The tamale is described well--"original recipe" and "house made gravy". You want to like it, you really do. I have visions of intense flavor, slow cooking, warmth and comfort. Can't wait. The guacamole arrives and it is a nice portion size for a half order. It's OK, but not great. Too much citrus. I mean too much lime. For me, a little or no lime is fine. As Brendan says, it is all about the garlic and salt and believe me, his is great.

My tamale/enchilada arrives with perfect timing, a very hot and ooey, gooey plate. Looks good!
Alright, first bite. Hmmm, masa and pork, very tender. Rice and beans seasoned well and delicate. But the sauce, it's heavy, even overpowering. What's that flavor? Perhaps coffee? Not sure. The enchilada is covered with the same sauce where a different sauce would have been nice. The result--it all tasted the same.

My waiter never checked to see if I liked the tamale and the tortillas never arrived. I will say the price was very reasonable and I saw a killer looking chimichanga at the next table.

Well dear food lover and reader, the hunt for perfect Mexican continues. I will keep you posted.