Toque of San Francisco March 2013
By Carol & Joe Davis
Dining Detectives

Flavor! Napa Valley… A Celebration of Food, Wine and Fun.

	tastes	desserts

We were pleased to attend the second annual Flavor! Napa Valley Appellation Trail Tasting at the historic Culinary Institute of America at Greystone. The Sold Out event was attended by 1500 wine and food lovers. It showcased more than 100 Napa Valley wineries and 25 Napa Valley restaurants, many with Michelin Stars. This year there were also other celebrity chef dinners, wine competitions and cooking demonstrations during the four day Flavor! Napa Valley weekend.

It was a rainy Friday night but we found that parking offsite and taking the Shuttle to the event was actually quick and fun. We checked in and received our tasting glass which was a One Stemware by Andrea Robinson. It was perfect for a tasting event and the lanyard which was provided allowed us to carry the glass around our necks. There were two floors for tasting Food and Wine including the training kitchen, which kept it from feeling crowded and allowed attendees to be able to chat with chefs and winemakers. There was even an opportunity to have books signed by celebrity chefs like Bottega’s Michael Chiarello.

Chef Phillip Wang - French Blue	Almir da Fonseca-Greystone

We’ve made a habit at these events to always taste the Food before the Wine. We enjoyed chatting with and tasting excellent cuisine made by Angele Executive Chef Scott Ekstrom , Brix Executive Chef ChrisJones , Jole Chef Matt Spector , Norman Rose Tavern Chefs Michael and Christina Gyetvan , Meritage Resort Executive Chef Mike Collins , Greystone Executive Chef Almir da Fonseca and last but not least Executive Chef  Masaharu Morimoto. Some of our favorite tastes were the Salmon made by Executive Chef Bob Hurley of Hurley’s, the Soup from Executive Chef Phillip Wang of French Blue, the Pumpkin Angel Food Cake from Executive Pastry Chef Paul Lemieux of Auberge du Soleil, and the Sliders from Executive Chef Rick Robinson of Gott’s Roadside.

Michael and Christina Gyetvan -Norman Rose Tavern	Chef  Masaharu Morimoto

Our second trip around was all about the fabulous Napa Valley Wines. The Napa Valley is known for growing some of the World’s Finest Grapes which allows growers and winemakers to craft a wide range of varietals. We enjoyed tasting the Silver Oak Cellars Cabernet Sauvignon, the PATEL Napa Valley Cabernet Sauvignon, the St. Supery Sauvignon Blanc, the Duckhorn Cabernet Sauvignon, the Mumm Napa Sparkling Wine, the Cakebread Cellars Cabernet Sauvignon, and the Grgich Hills Estate Fume Blanc.

We also enjoyed being “spotted” by the San Francisco Chronicle’s Inside Scoop crew who posted our picture in real time on Facebook and Twitter. We chatted with other attendees who all said that they enjoyed the world class cuisine and wines at the Flavor! Napa Valley Appellation Trail Tasting and felt they got their money’s worth. We had a great time as well and look forward to attending again next year.

www.FlavorNapaValley.com

 

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Aubergine Restaurant at L’Auberge Carmel

	Executive Chef Justin Cogley	Roasted Apple with chestnuts, geoduck and charred onions

We love staying in Carmel-By-The-Sea on weekdays when it is a bit quieter and especially on rainy days. The town looks quite quaint and the ocean is rougher and even more beautiful. We had heard that the cuisine at Aubergine which is in the classic L’Auberge Carmel Hotel was exceptional and decided that we had to see for ourselves. The intimate and stylish restaurant has only twelve tables and is accentuated with whimsical art. We were surprised to hear that they would be updating the décor as it was already quite lovely but expect that the changes will enhance the elegant restaurant. The staff is well dressed which adds to the sense of style as did the light music by Nora Jones and Michael Buble in the background.

We were seated near the window and started with cocktails which are served in large martini glasses. We loved both the Black Cherry Cocktail made with Effen Black Cherry Vodka, lime and cranberry and their signature L’Auberge Cocktail made with vanilla vodka, Chambord and pineapple.

Japanese Kanpachi	Artisan Cheese Plate

Executive Chef Justin Cogley is known for creating sophisticated modern California cuisine using locally sourced, artisan, luxury and highly seasonal ingredients. Diners are presented with two tasting menu choices. The Four Course Dinner has options in each course and the Spontaneous Chef’s Tasting Menu, which is only offered for your entire table, is designed using twenty ultra-seasonal ingredients. A Sommelier’s Wine Pairing is an option for both.

Chai Carrot Cake	Chocolate Cremeux

We opted for the Four Course Dinner so we could experience more tastes. Sparkling water and house made breads soon arrived and we were ready for our first course. No surprise, we were wowed from the start as the presentation combined with complexity of the ingredients and flavors were exceptional! We loved both the Roasted Apple with chestnuts, geoduck and charred onion and the Mousse of White Corn with mussel frost, fried mussel and basil. The second course which was Monterey Bay Abalone with umeboshi, red seaweed and Alba mushrooms was amazing as was the Japanese Kanpachi with sauce from the bones infused with lemongrass. We were pleased to be offered a small taste of Risotto with White Truffles which was a treat. The main courses were also outstanding. The Maine Lobster with emulsion of galangal, turmeric and chamomile was excellent as was the Rib Eye with yellow beet, tonka bean and black garlic. Next, we enjoyed the Artisan Cheese Plate with Pt. Reyes Blue Cheese, French Goat and Cow cheese and White Cheddar served with apple butter, wildflower honey and pureed apricot and house made toast. You’ll be happy that you added this optional course.

The Desserts which were works of art are all made by Executive Pastry Chef Ron Mendoza who had previously worked at The French Laundry in Yountville. We loved both the Chai Carrot Cake made with cream cheese and white chocolate and the Chocolate Cremeux made with pear, pine ice cream and praline. 

Aubergine is also serious about wine. Wine is served in the appropriate Schott Zwiesel stemware and they are known for their 4500 bottle underground Wine Cellar. During our early courses we enjoyed the 2011 Alto Adige Italian Cantina Terlan Classico blend of Sauvignon Blanc, Chardonnay and Pinot Blanc which was lively and the 2010 Domaine Champalou French Loire Chenin Blanc Vouray which was crisp and steely. The full bodied 2008 Fink Family Les Jumelles Pinot Noir from the Monterey County Santa Lucia Highlands paired perfectly with our main courses.

Aubergine offers Sweet & Savory Cooking Classes each month in their kitchen http://www.laubergecarmel.com/culinaryclasses.html. December’s classes include Holiday Secrets from a Restaurant Kitchen with Executive Chef Justin Cogley and The Whole Citrus class with Executive Pastry Chef Ron Mendoza. They also offer special dinners throughout the year including holiday dinners and you can actually pre order Holiday dinners to go as well.

Aubergine truly lived up to our high expectations. This was our Best Dinner of 2012. The cuisine was World Class, the service was exceptional and we see Michelin Stars in their future!!!!

Aubergine
Monte Verde at Seventh
Carmel-By-The-Sea, CA. 93921
831-624-8578
www.Auberginecarmel.com
Reservations are highly suggested.

 

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Pasion- Modern Latin Cuisine-San Francisco

It is always fun dining out on warm San Francisco nights, especially in October. Everyone was so happy that the Giants were in the Playoffs and Won the World Series! the 49ers were winning and a few even remembered that it was the 23rd. Anniversary of The Loma Prieta Earthquake. We were in the mood for Latin Cuisine and Pisco Cocktails so we decided to head to Irving Street in the Inner Sunset to dine at San Francisco native and Restaurateur/Executive Chef Jose Calvo-Perez’s restaurant Pasion.

Guest Chef Michael Reese	Appetizers	Seared Diver Scallops

The stylish and inviting restaurant has two sides with a bar on one and dining room on the other. The Décor which includes Venetian Plaster walls, crystal chandeliers, a fabulous Michael Brennen Mural and an exhibition kitchen is lovely. There are also large front windows which allow you to see the active street which is always fun.

We sat in the dining room and were pleasantly surprised to be greeted with Jello Vodka Shots by Guest Chef Michael Reese who told us that he also works at their Fresca Restaurants www.FrescaSF.com in San Francisco and has his own line of Cajun products   www.shutmymouth.com.  This was the perfect way to start our evening!

We are always intrigued by and love to begin with Specialty Cocktails and here the Signature Cocktails are made with Pisco. We loved both the Pisco Sour Tradicional 1632 made with Pisco Quebranta, sugar, lime, egg whites and bitters and the El Chilcano made with Pisco Totontel, lime juice, ginger beer and bitters.

Our first course was the fresh and flavorful Ceviche Campechano which was made with local halibut, tuna, salmon, white truffles, leche de Tigre, red onion, cilantro and pickled jalapeno. It was an excellent starter and definitely one of the best Ceviche’s we have had! The appetizers that we shared were both delicious as well. The Conchitas which are Seared Diver Scallops with sweet plantain tostone, cilantro mojo, and black quinoa sofrito had complex flavors that worked perfectly together with beautiful presentation. We also loved the Albondigas Lamb Meatballs with black truffle sherry cream, manchego cheese, green peas and fresno chilies.

Albondigas Lamb Meatballs	Chuleton Grilled Kurobuta Pork Chop	LucumaPanna Cotta

The entrees were quite healthy portions. The Atun “Encendido” Achiote which was Grilled Ahi Tuna with coconut risotto, sautéed spinach, pineapple chimichurri and aji Amarillo beurre blanc had a lovely sweetness, perfect texture and was fabulous. The paring of the flavors with the Ahi was perfect. The Chuleton Grilled Kurobuta Pork Chop with sweet potato puree, roasted corn salsa, escarole with bacon and apricots and cranberry compote had herbaceous flavors and was extremely tender and juicy. Their marinade is top secret and we can see why, this pork chop is really exceptional!

The Wine List is International and has a Latin Flair. We enjoyed the 2011 Broadbent Trajadura Loureiro Vinho Verde from Portugal with our appetizers and the 2006 Vina Alberdi Tempranillo La Rioja Alta from Spain with our entrees.

Illy Espressos and their unique and delicious Lucuma Panna Cotta dessert was the perfect finish to our excellent dinner at Pasion. We enjoyed the Modern Latin Cuisine made with locally sourced and traditional ingredients using their creative modern techniques. The Specialty Pisco Cocktails were terrific, the service was professional and knowledgeable and the atmosphere was fun. We look forward to returning soon for Lunch, Dinner or their Weekend Brunch which offers $12 bottomless Mimosas.

Pasion Restaurant
737 Irving Street (Between 8th& 9th)
San Francisco, CA 94122
415-742-5727
www.PasionSF.com

 

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Shanghai Restaurant-Modern Shanghai Cuisine & Bar

We are always intrigued when a new restaurant opens in San Francisco. Shanghai recently opened on upper Market Street and we knew we had to try it. They feature authentic Shanghainese Cuisine prepared with locally sourced and seasonal ingredients. As we entered, we were impressed by the elegant decor of the dining room which included very attractive Bar as the centerpiece. We checked our coats then settled in at our table which had stylish and extremely comfortable chairs. We started out with Cocktails from their full bar. Both the Shanghai Tea made with vodka, gin, rum , lemon, lime , orange liquor and house made black tea syrup and Anna’s Perfect Pink made with Hibiscus, Pisco, gin, coconut, lemon, Fair Goji Liquor and Orange Flower water were refreshing, unique and perfect.

Signature Cocktails	Blasting Prawns	Fish on the Vine

We sampled some delicious and unique Appetizers. We enjoyed their signature Blasting Prawns, the Smoked Mandarin Carp which is smoked in Oolong tea and delicious Hot & Sour Cabbage. You must also try their delicate Xiao Long Bao Steamed Dumplings filled with pork and traditional ginger and vinegar broth. The Fish Broth (Soup) with julienne of fish and egg white was outstanding.  The Entrees were also light and healthy. We enjoyed the Fish on the Vine which was a whole deep fried laced fish fillet with red wine reduction and the Two Golden Faces crispy noodle with prawns, mushrooms and peas. This Birds Nest presentation was lovely and the noodles were perfect. A Side Dish of Napa Cabbage braised in a light cream sauce was also delicious. The 2010 Provenance Napa Valley Sauvignon Blanc paired well with the appetizers and the 2010 Chalone Monterey County Pinot Noir paired well with our entrees. We loved our unique and fabulous dessert which was their Sweetened Rice made with pan fried sticky rice with dehydrated fruits.

Two Golden Faces	Sweetened Rice Dessert

We really enjoyed our fun yet relaxed dinner at Shanghai.  The cocktails certainly started us out right and the fresh Shanghai Cuisine created by Chef Leo Gan was excellent! We look forward to trying their Weekend Dim Sum Brunch which is served on Saturday and Sunday from 11:00 AM till 3:00 PM. There is also live music on Thursday, Friday and Saturday Nights and Happy Hour Specials both early evening and late night. Shanghai also offers a Tasting Menu for two available nightly and has a Private Dining Room.

Shanghai Restaurant
2029 Market Street
San Francisco, CA 94114
415-701-8866
www.shanghai-rest.com

 

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Le Soleil Restaurant- Excellent New Vietnamese Cuisine

San Francisco has great neighborhoods like Clement Street in the Inner Richmond. The diversity of people, shops and restaurants makes it very special. Le Soleil is part of this special culture as they have been on Clement for twenty years. Owner/Chef Dennis Wong, known for creating innovative dishes with balanced and diverse flavors using authentic and unique ingredients, has updated his New Vietnamese Cuisine menu so we were excited to see it. This evening we chose to sit at a high table in this small pleasant restaurant and looked at the new focused menu. We were impressed by all the Appetizers. The Imperial Rolls made with pork, mushrooms and carrots were crispy and light. We dipped them in a light chili sauce and rolled them up in lettuce Vietnamese style. The contrast between the crispy roll and tender crispy lettuce made it very enjoyable.  Next, we ordered the Beef Carpaccio made with thinly sliced rare filet mignon with citrus, mint and chili. We love beef carpaccio and this preparation was spicy and wonderful! It was served with shrimp chips which were light and crispy. We also enjoyed the sweet rice crusted Shrimp Rice Krispies which were lightly fried delicious shrimp cakes filled with water chestnut filling and served with peanut sauce. Each appetizer was beautiful and very visually appealing.

	Owner/Chef Dennis Wong	Beef Carpaccio

Our favorite Entrees were the Sea Bass, the Lu Lac Shaken Beef and the Crab. The soy glazed Caramelized Sea Bass was perfectly prepared with a light caramelized glaze. The fish was slightly sweet and the tender Brussels Sprouts and rice were excellent additions. The Lu Lac “Shaken Beef” was wok tossed luscious flank steak over rice that was served with pepper dipping sauce. The best entrée was the Garlic Roasted Dungeness Crab which was pan fried in brown butter and garlic then served over thin egg noodles. It was a spectacular presentation and tasted amazing, was light with had great texture and wonderful flavors! We can’t wait to have all these entrees again! Le Soliel’s Wine List features International and California Wines that are very reasonably priced and offered by the bottle and by the glass. We enjoyed the 2011 Stellenbosch Fleur Du Cap Sauvignon Blanc from South Africa, the 2009 Tangent Pinot Gris from Edna Valley, CA. and the 2010 Leese-Fitch Pinot Noir from Sonoma, CA.

Garlic Roasted Dungeness Crab	Mango Sticky Rice

We just couldn’t contain ourselves when we saw the dessert menu. The Fried Banana which was honey drizzled golden brown banana egg rolls served with coconut ice cream was perfect. The Mango Sticky Rice made with fresh sliced mangos with sweet black sticky rice topped with coconut ice cream was also very authentic and tasty. The Crème Brulee made with Vietnamese coffee and creamy custard topped with caramelized sugar was excellent and very light. We ended our excellent dinner with fresh brewed Vietnamese coffee. We enjoyed the option of adding just the right amount of condensed milk that we liked with our coffee.

Congratulations to Le Soleil Restaurant on their twentieth anniversary. The cuisine was fantastic and we look forward to returning soon to the Clement Street location and on our next trip to Asia to their Le Soleil Restaurant in The Royal Garden Hotel in Hong Kong.

Le Soleil Restaurant
133 Clement Street
San Francisco, CA. 94118
415-668-4848
www.LeSoleilSF.com

 

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B SIDE BBQ - Gourmet “Oakland Style” BBQ

We are big BBQ fans and are always happy to hear that a new BBQ restaurant has opened in The Bay Area. We were particularly interested when we were told that Chef-Restaurateur TanyaHolland, from the very popular Brown Sugar Kitchen www.BrownSugarKitchen.comin West Oakland,  had recently opened a sister restaurant on San Pablo Avenue called B SIDE BBQ.  Tanya has impressive credentials as she studied cooking at La Varenne Ecole de Cuisine in Paris, France then honed her culinary skills working with many celebrated chefs in both Europe and the USA including Bobby Flay. She is also the author of several cookbooks and is a TV personality.

Chef-Restaurateur Tanya Holland	BBQ Sampler

B SIDE BBQ is a small restaurant with a fun vibe, artistic decor and a cool bar. They have a few individual tables and also offer high top seating along a dining bar.  The walls are filled with commissioned Artwork that honors African American Cowboys by April Banks. The cuisine is Wood Fired BBQ made with locally sourced and sustainable ingredients including Niman and Prather Ranch Meats and Mary’s Organic Chicken.

We started out with a few of their new specialty Cocktails made with Tanya’s hand crafted drink syrups. We enjoyed the Harlem Rides the Range made with Tequila, Mezcal, ginger syrup, citrus, and hellfire bitters served in a tall fancy glass and the South of the Border Lemonade made with basil vodka, mescal, cilantro, agave and lemon served in a mason jar. These were great cocktails! Then we began to check out the focused menu.

Bar	Riblets

We found the Rib Ends Appetizer a great way to get your taste buds in gear!  We loved everything that we tasted including the Dark & Stormy St. Louis Ribs, Jerk Spiced Baby Back Ribs, Smoked Hot Links which are 50% pork and 50% beef. Our absolute favorite was the Brown Sugar Rubbed Brisket which was super lean, flavorful and juicy and definitely the best we’ve ever had!  We didn’t try it, but our neighbors raved about the BBQ Glazed Salmon. The Sides that we enjoyed included tasty BBQ Baked Beans, Buttermilk Cornbread, Macaroni and Cheese and Pickled Vegetables. We finished our meal with an excellent dessert, the Corn Bread Pudding which is a “must have”!

B Side BBQ serves excellent “Oakland Style” BBQ and has a Full Bar. There is Dine in or Take Out and they are now open 11 AM – 10 PM Tuesday-Saturday and offer Happy Hour Drink and Appetizer Specials. We really enjoyed both the BBQ and chatting with our neighbors at the next table! The B Side is a reference to the B side of a single “record”. Famous B sides include Hound Dog by Elvis and I Will Survive by Gloria Gaynor. Don’t be surprised when the B SIDE BBQ is as popular as their “A Side” Brown Sugar Kitchen.

B SIDE BBQ
3303 San Pablo Avenue
Oakland, CA 94608
510-595-0227
www.Bsidebbq.com

 

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The Sea by Alexander’s Steakhouse- Fresh Delicious Seafood

We have dined at Alexander’s Steakhouse in San Francisco many times and always enjoyed the steaks and prime rib. They recently opened a seafood restaurant called The Sea by Alexander’sSteakhouse in Palo Alto which features fresh sustainable seafood and wild fish with seasonal, quality ingredients prepared with a Japanese flair. It was a rainy and windy night, the creeks in Palo Alto rose above their banks and Highway 101 was flooded but that didn’t deter us or about a hundred other diners. We arrived early for our dinner reservation and decided to have cocktails in their Sea Bar which was inviting and stylish with a white Caesarstone bar top and comfortable white leather barstools. The Perry Nice cocktail made with Reyka Vodka, Pur Williams pear liqueur, lemon, Asian pear and cherry bitters was excellent and the Desert Blossom made with Herencia Blanco Tequila, aperol, grapefruit, blood orange and agave was interesting but actually a bit too sweet for our taste.

Bar	Seared John Dory

We moved to the main dining room where we sat overlooking the exhibition kitchen. The tables were well spaced and we settled in and reviewed the predominately seafood menu. We are always appreciative when the Chef sends out a small taste or Amuse as it is known. The Braised Octopus was very flavorful and gave us a taste of what was to come. The Sea offers both cold and hot Appetizers. We enjoyed Oysters on the half shell. The Fisher Island, Kumamoto and Barnstable oysters were all cold and extremely fresh. The Dungeness Crab Salad with purple rice, blood orange, ginger crème fraiche and chia seeds was also excellent. The Lobster Risotto made with tarragon, lemon, parmesan and lobster jus was very mild not to interfere with the subtle flavor of the lobster. Next we were served another Amuse. This was a Live Maine Scallop stuffed with black truffle. Quite a treat indeed!  There are Entrees from both the Land (Non Sea food eaters will enjoy Steaks, Chops and Duck) and The Sea which we thought was more appropriate this evening. The Butter Poached Wild Maine Lobster which was served with kabocha squash, heirloom beets, spinach and horseradish was beautifully plated and a generous portion. Poached lobster is slightly less tender than the traditional preparation but the flavor was perfect and a lovely alternative. The wild Seared John Dory from New Zealand was delicious and very healthy. It was served with peas, Meyer lemons, shimeji mushrooms, carrots, dried bell peppers, smoked salt and potatoes. Definitely try the Sides. We loved both the Wild Mushrooms with parsley and garlic and the Seasonal Vegetables which included Brussels sprouts cooked in garlic butter.

The Sea has an International Wine List with over 300 vintages and 17 by the glass that are served in Riedel wine Glasses. We enjoyed the 2011 Alexander’s Steakhouse Urziger Wurtzgarten Kabinett Reisling from Mosel Germany and the 2011 Jorge Ordonez botani Moscatel from Malaga Spain with our starters and the 2010 Oakwild Ranch Toboni Vineyard Russian River Pinot Noir with our entrees.

Butter Poached Wild Maine Lobster	Pucker Up

We saved room for Dessert and highly recommend the Pucker Up which made with yazu, pate sucre, huckleberry, crème fraiche and meringue. It was just delightful.  A perfect finish to our dinner was Columbian Decaf served on a lovely silver tray in a stylish silver pot. The Sea by Alexander’s Steakhouse serves dinner seven nights a week has a fun bar area, outdoor patio seating and private dining rooms available. It fits perfectly in Palo Alto with its upscale décor, professional service and predominately fresh seafood menu featuring seasonal, wild and sustainable ingredients. Executive Chef Yu Min Lin brings a wealth of experience. He was trained in Japanese, French and California Cuisine, garnered 2 Michelin Stars at Providence in Los Angeles and was on the team that defeated Chef Masaharu Morimoto in a Food Network Iron Chef America Challenge. Look for an 8 course tasting menu and special dining events in the near future.

The Sea by Alexander’s Steakhouse
(Next to Dinah’s Garden Hotel)
4269 El Camino Real
Palo Alto, CA. 94306
650-213-1111
www.TheSeaUsa.com

 

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Terrapin Crossroads

San Rafael feels like it is really happening again with the addition of Terrapin Crossroads. They offer a fun varied menu featuring fresh seasonal ingredients and daily specials plus have a Taproom and Lounge and a new Music venue. The owner is Phil Lesh who is one of the founders of The Grateful Dead and you will see great photos of Jerry Garcia and The Dead on the walls from “back in the day”. Located in the former Seafood Peddler space on Yacht Club Drive, it overlooks the Canal and you can actually sail or motor and tie-up your boat and come in for dining or cocktails. There is a large bar area where they serve Bar Bites, Pizzas and Burgers. The Dining Room serves the full menu and there is a cozy Lounge area for Cocktails, Wine and Beer. They also have an Outdoor Patio with lush green grass which is a beautiful spot for Brunch. To add to the excitement, they just remolded the Grate Room which is their “state of the art” music venue which seats 350 and is also available for private parties.

	Crispy Pork Belly	Executive Chef Chris Fernandez

We decided to sit and dine in the Bar area so we could watch The World Series. The SF Giants were winning and the crowd was very elated! We ordered Specialty Cocktails including a potent Jill’s Chill made with Patron Silver Tequila, orange juice, lemon juice, lime juice and sparkling water and a perfect Cosmo made with Belvedere Vodka.

We started with the lightly breaded Vegetable Fritto Misto which was served with tasty sage walnut pesto. Our next small plate was the delicious Crispy Pork Belly with Lagunitas “Brown Shugga” glaze and caramelized apples. This was truly fantastic as the consistency and taste were amazing! The Entrees that we tried were both great! We loved the Petrale Sole with roasted cauliflower, golden raisins, capers, pine nuts and potato sauce. It was prepared perfectly and the texture and flavors were very complimentary and we look forward to ordering it again. The Balsamic Glazed Pork Ribs with grain mustard potato salad was a hearty portion, the meat fell off the bone and the glaze was outstanding! The Wine List is local with Napa and Sonoma wines both by the glass and full bottles. We enjoyed the 2010 Napa Valley, Long Meadow Ranch Sauvignon Blanc with our starters and the Sonoma Valley Terrapin House Merlot with our entrees. The Desserts were quite tasty as well. We enjoyed the Carmel Pot de Crème topped with marshmallow cream, peanuts and sea salt. Our favorite was the Warm Bittersweet Chocolate Cake topped with Frangelico and hazelnut chocolate sauce and whipped cream which was just perfect!  Espressos allowed us to linger and enjoy the Giants victory.

Balsamic Glazed Pork Ribs	Jerry Garcia and The Dead	Carmel Pot de Crème

Executive Chef Chris Fernandez has put together some outstanding menu options which are a blend of Italian, Mediterranean and Northern California Cuisine made with locally sourced and sustainable ingredients, featuring the best from local purveyors. We look forward to returning soon to Terrapin Crossroads for drinks, dinner, weekend brunch and especially to hear live music!

Terrapin Crossroads
100 Yacht Club Drive
San Rafael, CA. 94901
415-524-2773
www.TerrapinCrossroads.com

 

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Saffron Indian Bistro- San Carlos

We are big fans of authentic Northern Indian Cuisine and also enjoy local neighborhood restaurants, so we ventured to the cute hamlet of San Carlos on the Peninsula, where we found Saffron Indian Bistro. We were told that they had just hired a new Executive Chef, ParveenSharma, who is an acclaimed Indian Chef from New Delhi. Chef Sharma is quite accomplished and has even prepared dinners for Indian Prime Ministers and England’s Prince Charles.

	Saffron Sampler	Executive Chef Parveen Sharma

We were seated at a table by the window where we could see the pleasant interior décor and the comings and goings on the street including the Holiday lights. The Starters that we tried were excellent. The Saffron Sampler included perfectly prepared Vegetable Samosas and Vegetable Pakoras. They were crispy and lightly spiced. We really enjoyed the dipping sauces which added nice dimension to our dinner and included a spicy Mint Sauce, Cucumber Raita which is yoghurt and cucumber sauce and the Mango Chutney. Next we enjoyed the Dal Shorba which is traditional yellow lentil soup topped with cilantro which was delicious. Be sure to have an assortment of their Clay Oven baked Naan breads which were the best we’ve ever had! The Pesto Naan was unique, perfectly seasoned and quite delicious.

The Entrees were all served piping hot. We loved the Chicken Korma which is chicken cooked with curry spices, garlic and yogurt in a coconut based sauce. This dish has a rich creamy sauce with tender pieces of chicken. It is served mild but you can ask for it to be spiced up to medium or hot. What a great new addition to the menu! We enjoyed the Saag Paneer which is creamy spinach cooked in an exotic blend of spices with bite size pieces of paneer cheese. It was served as an entree this evening and we have also enjoyed it as a side dish. You must have the sweet, tender and delicious Butter Chicken which is their signature dish. Roasted Chicken is folded into a tomato and fenugreek based sauce. This is a delightful entree and a favorite of their customers.

Chicken Korma and SaagPaneer	Desserts & Tea

The Wine List features California wines and is very affordable. We liked that wines by the glass were served in carafes which allows the wine to breathe and portion control. The Pacific Oasis Chardonnay and the Rancho Sisquoc Riesling paired well with our starters and the Harlow Ridge Pinot Noir paired well with our entrees. The Desserts were also excellent and perfect portions. We loved the Gajar ka Halwa which is grated carrots cooked with milk and sugar until caramelized then garnished with nuts and served hot. The Gulab Jarmun is hot cheese dumplings simmered in sugar syrup sauce then garnished with coconut and pistachios.  This was fun, fabulous and quite unique. The Kheer Badami is a creamy rice dessert with cardamom and almonds. Anyone who loves rice pudding will be wild about this Indian interpretation.

Saffron Indian Bistro serves their full menu dinner on Monday and Wednesday through Saturday and a Prix Fixe buffet for Daily Lunch and Dinner on Sunday and Tuesday. They offer Catering, Delivery and have their own Indian Mobile Kitchen Saffron Food Truck which they use for catering and special events. They use no trans-fat and 100% cholesterol free oil and can accommodate vegan, gluten free, dairy free or nut free, as well as hot and spicy requests. Congratulations to Restaurateur Ajay Walia on Saffron Indian Bistro’s 10th Anniversary. He is passionate about flavors, the dining experience and service and has created a family friendly neighborhood Indian Bistro with great cuisine that pleases the senses and warms the soul. We looked forward to our next visit to try other menu items from Chef Sharma.

Saffron Indian Bistro
1143 San Carlos Avenue
San Carlos, CA. 94070
650-593-4269
www.SaffronIndianBistro.com
Sidewalk Seating Weather Permitting

 

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Winter Fancy Food Show 2013

We always enjoy going to the NASFT Winter Fancy Food Show, which now in its 38th year was attended by over 18,000 members of the food industry. It showcased 80,000 Specialty food & beverage products displayed by more than 1,300 exhibitors from around the world filling two halls at the Moscone Convention Center in San Francisco. We like to look for new trends and of course love to sample the food. Gluten Free, Organic, Sustainable, Probiotic, Hand Crafted, Fat Free, Ethnic, Natural and Individual Size Serving Packaging were definitely the trends. We also enjoyed chatting with New Orleans Celebrity Chef Paul Prudhomme and tasting samples by local San Francisco Chefs Chris Cosentino from Incanto and Chef Alan Fairhurst from Scomas.

	New Orleans Celebrity Chef Paul Prudhomme	Sonoma Brinery

Getting noticed by buyers from major retailers is always the goal of exhibitors and “catchy” names were everywhere. We especially enjoyed the excellent organic mushroom based foods FungusAmongUs www.fungusamongus.com and the healthy and tasty Allure Mangosteen- mango drink from Alo Drinks www.alodrink.com.  Hot Can www.hot-can.com was a unique beverage and soup product where the can heats itself! “Push the button and in 3 minutes the can is hot.” Holy Crap www.holycrap.com breakfast cereal had a great name and is very healthy but it may be an acquired taste.

Desserts	Jelly Belly	Feed The Hungry

Another favorite beverage at the show was Josuma Coffee Company’s Malabar Gold Premium Espresso www.josuma.com which had fabulous taste and wonderful crema. We also enjoyed the pickles by Sonoma Brinery  www.sonomabrinery.com , the single serving of mixed drinks by The Modern Cocktail www.themoderncocktail.com and the Belgian Waffles which were made with a HVD Waffle Iron www.hvd.be . We looked for Tokyo Banana but could not find them and were told by the Japan pavilion that they are not imported into the U.S.

We met quite a few sweet people, sampled some great new items and look forward to attending again next year or perhaps going to the Summer Fancy food Show in New York http://www.specialtyfood.com/fancy-food-show/summer-fancy-food-show/

 

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Events

FOUR DAYS OF EPICUREAN EXCELLENCE AT PEBBLE BEACH RESORTS

The Sixth Annual Pebble Beach Food & Wine event will be held from April 4-7, 2013. This four-day celebration brings together more than 100 prominent chefs and over 250 acclaimed wineries and distinguished winemakers from around the world to Pebble Beach for a first-class display of epicurean splendor and unrivaled access. In addition to cooking demonstrations led by some of the most talented chefs and vertical tastings from the world's top wine producers, unique experiences are added each year making this a not-to-miss annual event for anyone serious about food and wine.

This year, more than 250 jury-selected winemakers will interact with guests in a variety of settings that include over 20 different elite tastings of special vintages and rare wines; two Grand Tasting events offering more than 500 wines; and multiple wine-paired luncheons and intimate dinners. This year’s lineup of chefs proves, yet again, the unparalleled access to the culinary world found only at Pebble Beach Food & Wine. Revered chefs, including Daniel Boulud, Grant Achatz, Pierre Gagnaire, Christopher Kostow, Dominique Crenn, Michelle Bernstein, Dean Fearing, Danny Meyer, Masaharu Morimoto, Francois Payard, Abram Bissell, Charles Phan, Tyler Florence, Anne Burrell, and Laurent Tourondel, to name a few, join together to offer cooking demonstrations throughout the weekend in addition to an array of exclusive dining experiences.

To purchase tickets to Pebble Beach Food & Wine, or for more information on ticket packages, visit www.pbfw.com or call 1-866-907-FOOD (3663). Ticket prices per person range from $100 for a single event pass to $4,750 for a VIP four-day pass, which provides access to all events and private after-hour parties with the chefs and winemakers. Pebble Beach Food & Wine is proud to continue its partnership with the Monterey County Wine Educational Foundation to contribute to local charities including the Boys & Girls Clubs of Monterey County, Voices for Children, and The Pebble Beach Company Foundation – which provides grants to local schools, and cultural, environmental, and athletic organizations.

We had a fabulous time last year and look forward to attending in April.

 

SF CHEFS 2013

Celebrate local flair & regional flavor in the epicenter of culinary innovation. San Francisco’s Union Square will be transformed into an enchanting oasis of culinary delights, entertainment and education featuring celebrity chefs, vintners, mixologists and culinary personalities. We really enjoyed this event in 2012 and plan to attend again this year. Sunday July 28, 2013- Sunday August 4, 2013 in Union Square - San Francisco.

For more information and tickets: http://sfchefsfoodwine.com

Dine About Town San Francisco Now Twice a Year Returns June 2013

Dine About Town San Francisco allows diners the opportunity to select from more than 100 participating restaurants offering a two-course lunch menu for $18.95 and/or a three-course dinner menu for $35.95. This pricing can represent up to a 25 percent savings off regularly priced a la carte items. Dates and times of participation vary by restaurant. A la carte menus will also be available. Reservations are encouraged and may be made online through a partnership with www.OpenTable.com.

 

Until we eat again…….

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