2 pounds salmon, cut into 1-inch pieces
2 pounds salmon, cut into 1-inch pieces
|The Last Word
Aviation Gin, Maraschino Liqueur, Yellow Chartreuse, Lime Juice
@ Brasserie Montmartre
Bulleit, Canton Ginger, Cucumber, Fresh Citrus, Ginger
Gin, Lime, Apricot Liqueur, Soda, Lime Peel
@ Clyde Common
Aperol, Lillet, Grapefruit, Celery Bitters, Sparkling Wine, Orange Twist
@ Olympic Provisions
|Tom Kat Sour
Hayman’s Old Tom Gin, Aperol, KASK Ginger Syrup, Lemon, Mint
Aviation Gin, Cointreau, Rothman and Winter Creme de Violette, Lemon Juice
@ Petunia’s Pies & Pastries
|Passionfruit Berliner Weisse in Coconut Water Sorbet
a ribbon of marmalade made from passionfruit and
Breakside Brewery’s “Passionfruit Berliner Weisse,” in a coconut water sorbet
@ Salt & Straw
porcini mushroom cookie with parmesan cream filling
For me, it was love at first sight. This grew stronger with the first bite. Apparently I’m a sucker for clever, delicious takes on popular snack foods because I fell hard for you right away with this one Catbird. And it just got better from there.
|Left: Scallop Cone (parmesan cream, roe, chive)
Middle: Jelly Roll (jalapeno jelly, cream cheese)
Right: Hot Chicken (crispy hot chicken skin with Wonder Bread purée)
Picture a scallop, in every form you’ve ever eaten one. Now, picture turning it into a waffle cone. Insane, yes? And incredible. As was the whimsical jelly roll and their version of the Nashville favorite “hot chicken.”
|Heart of Palm Salad
coconut, pineapple, habanero, nasturtium
Pairing: Joel Falmet Brut Rose – Champagne, France
TY KU, gin, ginger, lemon
As you enjoy the last of your champagne a new cocktail promptly arrives to accompany the rich dish below. My favorite sip of the evening.
steel head roe, spring onion, ponzu, cucumber, avocado
|Shrimp & Onion
truffle, celery, crispy potato, lemon, tarragon
Pairing: Verdicchio dei Castelli di Jesi “Podium,” Garofoli 2009
red pepper, broccoli, oyster mushroom, pea purée
Pairing: Penner-Ash Pinot Noir 2010 – Willamette, OR
swiss chard, potato, oyster cream agnolotti, parsley, lemon
Pairing: Le Grand Bouqueteau Reserve Chinon 2009 – France
I know the veal is supposed to be the star of the show here but the oyster cream agnolotti with lemon dots completely upstage it. Two of the most memorable bites of the evening.
mustard seeds, fried shallots, cornichon, honey vinegar,
beer & pretzel mustard
Pairing: Shneider Weisse, Hopfen-Weisse – Germany
This was the most stunning cheese dish I’ve had in quite some time. It’s a semi-soft cow’s milk cheese that is incredibly rich, elevated by all of the flavors on top.
|Coconut – Inside
milk chocolate ice cream, coconut, eucalyptus crisp,
sweet plantain, tangerine
bacon, maple, thyme, custard
pineapple gelee, vanilla cake, cherry crisp,
charred oak ice cream, bourbon beads
Pairing for Desserts: Royal Tokaji 2008 in a glass soaked with
Black Maple Hill Bourbon
The entire night I couldn’t help but feel that this restaurant just completely gets me, as if they had me in mind when designing the menu. This feeling grew stronger at the tail end of the dinner, when they served cheese followed by three courses of dessert.
|306 Broderick St. – San Francisco
Pueblo Viejo Blanco, Cassis, Bundaberg Ginger Beer, Lime
|Totopos con Chile
Tortilla Chips, Salsa de Arbol, Cotija Cheese, Crema and Lime
|Ceviche Verde de Pescado
Marinated Fish, Lime, Tomatillo, Jalapeno, Cilantro, Avocado
|Empanada con Desebrada de Res
Fried Masa Pastry, Grass-Fed Beef, Tomato, Jalapeno, Cabbage, Avocado,
Queso Fresco and Salsa Frita de Guajillo
Braised Pork, Orange, Bay Leaf, Milk, Cinnamon, Beer, Cabbage Salad,
Pickled Jalapeno and Salsa de Tomatillo
|Mexican Coffee: Siete Leguas Anejo, Araku, Whipped Cream, Orange, Canela
Popsicles: Cafe con Leche & Dark Chocolate Cinnamon
|Mezzo Secco, cave-aged Gruyere and Fromage Blanc
w/house made pickled vegetables
|Cheese Left to Right: Capriago (Sebastopol, CA),
Herbiette Tomme de Bordeaux (France), Pleasant Ridge Extra Aged Reserve (Wisconsin),
California Crottin (Redwood Hill Farms)
|Meet Louella Hill, the Milk Maid. She’s my cheese hero.
In her hands, fresh Queso Blanco. They were slicing and frying this upon arrival!
|Fried Cheese: the perfect way to start, well, anything.|
|Reacting to perfectly set milk.|
|My fellow classmates cutting the curds.|
|Heating and stirring the curds. This takes 20 minutes so while switching off
stirring duty we enjoyed a taco intermission…
|Freshly grilled tortillas from Mijita (in the Ferry Building) topped with avocado,
cilantro, lime and Queso Fresco.
|Draining the whey. (Save it! There are several uses for whey,
Louella made ricotta with it after class.)
|Salting the curds.|
|After squeezing and working the curds thoroughly, packing the fresh cheese.
At the end you can add flavors, this batch has dried peppers.
|Take Home Kit: Lipase, CaCl, Rennet|
This week I’ll begin my Queso Fresco/Blanco experiments. I’m feeling pretty confident but this may be because Louella is a fantastic teacher and made it look very easy. These are good starter cheeses though, and I’m determined. Once I get the hang of it I’ll post my favorite recipes. Wish me luck!
|Juno – Junipero Gin, Blanc Vermouth,
Reservations are recommended but if you show up and there’s a long wait, sit it out at the bar and enjoy one of their fabulous cocktails! They are all incredibly intriguing and fun but my favorite is the “Juno.” Close runners up include the “Bandit” (Averna, Grapefruit Juice, Ginger Ale, Lime) and the “Moose” (Cynar, House-Infused Lemon Vodka, Peach Bitters, Bitter Lemon Soda).
|Frico – Montasio Cheese, Potato|
|House Made Garlic Sausage, Lemon, Red Onion, Parsley – with Cheesy Grits|
|Pizza – House Made Belly Ham, Mozzarella, Grana Padano, Oregano, Chilies – with a Sunny Side Egg|
|Quiche – Tomato, Bacon, Goat Cheese, Butternut Squash|
|“Green Eggs & Ham” – LaQuercia Prosciutto, Pesto and Arugula on a House Made English Muffin|
|Breakfast Burrito – Scrambled Eggs, Roasted Onions, Fiscalini Cheddar, Roasted Potatoes, Guacamole, Creme Fraiche and Tomatillo Salsa|
|Crostini – Smashed Avocado, Roasted Beet, Ricotta Salata|
|Free Range Chicken Meatballs – Tomato Sauce, Arugula, Red Onion|
|Wood Fired Garlic Knot – Extra Virgin Olive Oil, Sea Salt|
|Stuffed with a handful of heavenly roasted garlic!|
Oh, garlic knot. You may be the best thing I’ve tasted this year. Pizza dough, roasted garlic, olive oil. So simple! And yet, shockingly good. The menu warns of a 20 minute wait but don’t let that deter you. Sit back, munch on some starters, sip on champagne and wait… to be blown away.
(Hefeweizen w/Banana Juice)
Gebratener Semmeknodel mit Zwieblen Ei und Bratwurst
(Sauteed Bread Dumplings w/Two Eggs, Potatoes and Sausage)
|BLT Quiche – Bacon, Basil, Tomato|
|Smoked Chicken Hash
Bacon, Peppers, Butternut Squash, Onion, Potatoes
and Poached Eggs w/Chipotle Hollandaise
I can’t speak to many items on the menu because once I ordered this, I couldn’t order anything else. After basically licking my plate clean the first time around I’ve started ordering the hollandaise on the side so I can control myself, and feel less guilty about licking the plate clean every time since.
Ham w/Jarlsberg, Sausage w/Jalapenos & Cheddar
|Knife Lock Box: Complete with outlines of each to quickly determine if any are missing… Chills.|
|Equipment: What the prisoners used to cook for their fellow inmates, supervised.|
I flew home from Austin today, happy and full after eating my way around town for a week. This was my third and final trip out producing a TV show and now I’m having a really hard time dealing with the fact that I won’t be showing up to set every day to a box of delicious kolaches. Sigh.