tag:blogger.com,1999:blog-4228112935641047342024-03-04T21:13:53.372-08:00Fer's BiteExperiencing SF in every Fer's Bite. Follow me and my foodventures around the Bay Area. Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-422811293564104734.post-10789725947385629262013-08-01T15:53:00.000-07:002013-08-01T16:00:01.038-07:00Foodievents until August 4, 2013Happy SF Chefs week! SF Chefs is celebrating their 5th year this time. Expect appearances from Tyler Florence, Martin Yan, Ryan Scott, Brian Boitano and many more. It's a big weekend also for Oakland since it's Art Murmur and Art and Soul festival. Whatever side of the bay you are choosing it will be delicious. Happy eating everyone!<br />
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<span style="color: #b45f06;"><b>Friday - August 2, 2013</b></span><br />
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<ul>
<li>It's <b><a href="http://oaklandartmurmur.org/" target="_blank">Art Murmur</a></b> every First Friday in Oakland. This is monthly event is definitely a look at the hipster scene in Oakland. A great event to go to during First Fridays is <a href="https://www.facebook.com/oaklandartmurmur#!/events/176152595899141/" target="_blank">First Taste</a>. It's located in Uptown kitchen in Uptown Oakland. This time around, there will be Lumpias, Caribbean style tamales, Pork Belly Ramen and many more. 7pm to 10pm. Free entry,</li>
<li><a href="http://sfchefsfoodwine.com/events/08/2/5th-anniversary-friday-night-opening-celebration/" target="_blank"><b>SF Chef's opening night, Grand Tasting.</b></a> - SF Chefs is one of the most celebrated food and wine events of the year. It includes unlimited tastings of food, wine, beer and spirits from SF's top restaurants, breweries and wineries. This night's tasting event will include Hakkasan, Incanto, Morimoto, Napa, Wayfare Tavern and many more. Starts at 630pm, Tickets: $140</li>
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<span style="color: #b45f06;"><b>Saturday - August 3, 2013</b></span><br />
<ul>
<li><a href="http://www.yelp.com/events/alameda-yelps-summer-sip-nic" target="_blank"><b>Yelp's Summer Sip-nic!</b></a> It's Yelp's Annual celebration of East Bay community through food and of course wine. Event will be held at Rockwall winery and food vendors such as the Grilled Cheez Guy, Roline's Filipino and Chunky Pig will be there. RSVP through Yelp <a href="http://www.yelp.com/events/alameda-yelps-summer-sip-nic" target="_blank">here</a>. $10 donation</li>
<li><a href="http://sfchefsfoodwine.com/events/08/3/saturday-day-five-tastes-bitter-sour-salty-sweet-a/" target="_blank"><b>SF Chef's Five Tastes event</b></a>. Bitter, Sour, Salty, Sweet and Umami. This is an afternoon event at the tent which includes unlimited tastings and drinking celebrating all 5 tastes. Expect different restaurants like Copita, Chaya, Hard Water, Perbacco and many more. Starts at 12:30pm. Tickets: $140</li>
<li><b><a href="http://sfchefsfoodwine.com/events/08/3/saturday-night-decadence-after-dark-menu-music/" target="_blank">SF Chef's Decadence after dark</a>.</b> This tasting event includes unlimited food and drinks well paired with music. Some of the restaurants participating includes Fifth floor, Bourbon Steak, Farallon, RN74, Sushi Ran and many more. Starts at 7pm. Tickets: $140</li>
<li><a href="http://artandsouloakland.com/index.htm" target="_blank"><b>Oakland Art and Soul Festival</b></a>. It's Oakland's biggest street festival which includes food, art and music. For Saturday's event, Vintage Trouble and Lisa Loeb will be performing along with many others. For food, expect Catfish, Pakoras, BBQ, Jerk chicken and Funnel cakes. 12pm-8pm. Tickets are $15</li>
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<span style="color: #b45f06;"><b>Sunday - August 4, 2013</b></span></div>
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<ul>
<li><a href="http://sfchefsfoodwine.com/events/08/4/sunday-day-brunch-bay/" target="_blank"><b>SF Chef's Brunch by the Bay</b></a>. This is a one of a kind brunch that I'm really excited about because I won tickets to this. Woohoo! This was one of the hardest contest I've entered on Facebook since I have to gather as many "like"s as possible and my competitor won't back down. This tasting event includes unlimited food and drinks. Restaurants included are: Central Kitchen, M.Y. china, La Mar. Dixie, and many more. Starts at 11am. Tickets: $140</li>
<li><a href="http://artandsouloakland.com/index.htm" target="_blank"><b>Oakland Art and Soul Festival</b></a>. It's Oakland's biggest street festival which includes food, art and music. For Sunday's event, Johnny Rawls and Leela James will be performing along with many others. For food, expect Catfish, Pakoras, BBQ, Jerk chicken and Funnel cakes. 12pm-6pm. Tickets are $15</li>
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Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-38956131912371287292013-07-24T15:12:00.000-07:002013-07-24T15:40:28.421-07:00Foodievents until July 28, 2013Happy Hump day! So I've decided to do a weekly post of the upcoming events for the week. I figured there's so many events coming and sometimes it's hard to keep up. Hopefully this list can help all of us for our food plans. Happy eating!<br />
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<span style="color: #b45f06;"><strong>Friday - July 26, 2013</strong> </span><br />
<ul>
<li><a href="http://gilroygarlicfestival.com/" target="_blank">Gilroy Garlic Festival</a> starts today. Don't miss the garlic ice cream, garlic bowls and garlic cook-offs. <a href="http://www.eventbrite.com/event/5712763028?ref=ebtn" target="_blank">Tickets</a> are $15 online. </li>
<li><a href="http://thehookup.flavorpill.com/absolutlunchbreak-shine-bright-sf/" target="_blank">Absolut Lunch break</a>. Now this event is totally unique. It's during your lunch break, you get to dance and mingle for 1 hour, they hook you up with a cocktail and a free lunch bag to take back to your work. 1pm - 2pm, secret location in SF. Free with <a href="http://thehookup.flavorpill.com/absolutlunchbreak-shine-bright-sf/" target="_blank">RSVP</a>. </li>
</ul>
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<strong><span style="color: #b45f06;">Saturday - July 27, 2013</span></strong><br />
<ul>
<li><a href="http://gilroygarlicfestival.com/" target="_blank">Gilroy Garlic Festival</a> Don't miss the garlic ice cream, garlic bowls and garlic cook-offs. <a href="http://www.eventbrite.com/event/5712763028?ref=ebtn" target="_blank">Tickets</a> are $15 online. </li>
<li><a href="http://sfchefsfoodwine.com/events/07/27/kpix-5s-sf-chefs-preview-series-basil-david-bazirg/" target="_blank">SF Chefs Preview Cooking series</a>: "Basil" with Fifth floor's Chef Francis Ang and Franklin Liang at SF Ferry building, 11am. Hosted by Foodie chap's Liam Mayclem. Free</li>
<li><a href="http://www.shopparkstreet.com/artwine.html" target="_blank">Alameda Park Street's Art and Wine Festival.</a> One of my favorite events in Alameda. There's Food, Wine, Beer, Petting Zoo, Bounce house and live music. 10am - 6pm. Free </li>
<li><a href="http://www.eastbayvintners.com/urban-wine-experience/" target="_blank">Urban Wine experience</a>. Celebration of East Bay wineries and restaurants with over 15+ East Bay wineries and restaurants such as: Bocanova, Lungomare, Nido, Plum and Hutch. 1pm - 5pm at Jack London Pavillion. <a href="http://www.brownpapertickets.com/event/385762" target="_blank">Tickets</a> are $60.</li>
<li><a href="http://www.foodsocial.org/food-social-bbq-block-party-at-the-new-parish/" target="_blank">Food Social's BBQ Block party</a>. Event to be held at The New Parish in Oakland. Includes 18 hour smoked meats, fried catfish and artisan mac and cheese. 1pm - 7pm, $5 with free beer (while supplies last)</li>
</ul>
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<strong><span style="color: #b45f06;">Sunday - July 28, 2013</span></strong><br />
<ul>
<li><a href="http://gilroygarlicfestival.com/" target="_blank">Gilroy Garlic Festival</a> Don't miss the garlic ice cream, garlic bowls and garlic cook-offs. Also for today, Top chef <strong>Carla Hall</strong> from ABC's The Chew will be hosting a garlic showdown plus a cooking demo. <a href="http://www.eventbrite.com/event/5712763028?ref=ebtn" target="_blank">Tickets</a> are $15 online. </li>
<li><a href="http://www.shopparkstreet.com/artwine.html" target="_blank">Alameda Park Street's Art and Wine Festival.</a> One of my favorite events in Alameda. There's Food, Wine, Beer, Petting Zoo, Bounce house and live music. 10am - 6pm. Free </li>
</ul>
Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-3278600518772048092013-04-18T17:22:00.002-07:002013-07-24T15:12:31.758-07:00My Dishcrawl adventure in the IslandIt was my first. First time to host a dishcrawl. Probably my first time doing anything like this. It took me more than a month of planning, talking, emailing, researching, tweeting and facebooking and finally the day has arrived. <a href="http://alameda.patch.com/articles/dishcrawl-docks-again-at-alameda" target="_blank">Dishcrawl time</a> and what better place to do it is in my hometown, Alameda. What the heck is Dishcrawl anyway? It's a fun social experience where diners go to 4 different restaurants in one night and taste specialty dishes from each restaurant. It's like a pub crawl but with food.<br />
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<tr><td class="tr-caption" style="text-align: center;">First stop: Angela's Bar and Bistro</td></tr>
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It was a night full of amazing food, great conversations, new friends and a little bit of Bacon.<br />
I know that I've learned my lesson from the last Dishcrawl to pace myself but sometimes it's just hard to control yourself especially if there are chicken wings, mac and cheese, bacon caramel bread pudding and so much more infront of you. <br />
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<tr><td class="tr-caption" style="text-align: center;">Crawling to our second stop</td></tr>
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There were 40 of us dishcrawlers who met at <a href="http://angelasbistroandbar.com/" target="_blank"><span style="color: #0044aa;">Angela's Bistro and Bar</span></a> for our first stop. I chose this restaurant as the first stop since I know they have a great bar, nice ambiance and it's located near the historic <span style="color: #0044aa;">Alameda Theater</span>. Not to mention, they've already won Best in Alameda, Best Chef and Best Prix-Fixe menu before in Alameda magazine.<br />
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Once people checked in, I've asked them to write their names on a sticker as well as their final meal they want to eat on earth. For me, it was a nice and crispy Pork Belly with a lot of fat! It's the final meal so I don't care about calories and Lipitor. I think it helped create conversations as well as connections. The popular meals I saw were oysters, bacon and cheesecake. The first meal we had at Angela's was a trio of meatball slider, their house salad and Lobster Arancini. I thought it was pretty decent. I loved the Arancini and it's chipotle-tarragon sauce. Their salad was fresh and the dressing was not bad.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lobster Arancini, House salad and a Meatball slider</td></tr>
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Then we crawled to <a href="http://pseatery.com/"><span style="color: #0044aa;">PS eatery</span></a> also known as <span style="color: #0044aa;">Park Street Eatery</span>. This restaurant just opened last November of 2012. I chose this restaurant mainly because they have great comfort food and it's a perfect hang-out place where diners can relax, drink some local beer and eat delicious food.<br />
David, the owner, welcomed us and talked a little bit of history about his background and his restaurant. At this restaurant, we inhaled their famous mac and cheese, their crispy fried chicken wings with buffalo sauce and their drunken beef with garlic noodles. Along with that, the restaurant offered drink specials as well as beer flights for $5 which I thought was a great deal and a good pairing for the food we ate.<br />
I really enjoyed the food here. It is very comforting and the place itself is just perfect for a night out with friends. <br />
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<tr><td class="tr-caption" style="text-align: center;">at PS (Park Street) Eatery</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dishcrawl at PS Eatery</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Menu for PS Eatery</td></tr>
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Two blocks of crawling away from PS eatery we ended up at this cute little restaurant called <a href="http://sidestreetpho.com/"><span style="color: #0044aa;">Sidestreet Pho</span></a>. This restaurant <a href="http://alameda.patch.com/listings/sidestreet-pho"><span style="color: #0044aa;">just opened last February</span></a> of 2013. When we got there, the husband and wife team, Hanh and Minh shared their stories of inspiration about their restaurant. It was pretty amazing to hear their stories and I think it really added to the experience and even made the food we ate taste better.<br />
I have to say they have the most beautifully plated dishes of the night. We had a seafood salad with grilled calamari and shrimp, sugarcane shrimp and their wok-fried clear noodle with meat and seafood.<br />
I have one person who is allergic to shellfish and they even made a special dish for him which I thought is great considering all components of this dish contained shellfish. I love all of it. Even though I was almost full coming here, I finished my plate and enjoyed it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCst2chgFCGiUAyIrHtApoylIvOLobLrsYkXXvtdmSx00ApLLHlzTWQA7KVr6qqZ9QTSwr6IfDhJbVtFZb6vvBprh83BiwCOZP6By_WXIKXZ35Lh9X0Cb_8vfmQDDS_6CSywJzXkJVnE/s1600/905612_401766306588912_2135931893_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCst2chgFCGiUAyIrHtApoylIvOLobLrsYkXXvtdmSx00ApLLHlzTWQA7KVr6qqZ9QTSwr6IfDhJbVtFZb6vvBprh83BiwCOZP6By_WXIKXZ35Lh9X0Cb_8vfmQDDS_6CSywJzXkJVnE/s640/905612_401766306588912_2135931893_o.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Owners, Minh and Hanh talked about their inspiration for their restaurant</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8h6OuLZTGSZWLepPjLRxc7RNmxFalNPT1EazV63IWuJ2s6jMRifjBeQMb_4nEjFthhyphenhyphenC9_e8c76RIkKer8fYmXj6zvNpmSAhMCRdC-Dcw-XtvX14nFIx1MvEf5binyv-W6SK7za4sqXk/s1600/903220_401731446592398_2049222759_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8h6OuLZTGSZWLepPjLRxc7RNmxFalNPT1EazV63IWuJ2s6jMRifjBeQMb_4nEjFthhyphenhyphenC9_e8c76RIkKer8fYmXj6zvNpmSAhMCRdC-Dcw-XtvX14nFIx1MvEf5binyv-W6SK7za4sqXk/s640/903220_401731446592398_2049222759_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Most beautiful dish of the night from Sidestreet Pho</td></tr>
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For our last and final stop we ended up next door at <a href="http://www.cafeqalameda.com/"><span style="color: #0044aa;">Cafe Q.</span></a> They have been <a href="http://alameda.patch.com/articles/alameda-business-spotlight-caf-q"><span style="color: #0044aa;">opened for a year now since January of 2012</span></a>. Their food is great and their desserts are even better. I can probably say the best in the island. As the dishcrawlers sat down I gave them a surprise chunky treat from our friends from <a href="http://www.paveconsultingsf.com/"><span style="color: #0044aa;">Pave Consulting</span></a>. We all got to take home a sample of their bacon caramel popcorn. I thought it was a nice token for this dishcrawl plus they get to taste this addicting snack. Once we've all settled, Jesse Branstetter who is a part owner of the restaurant talked to us about his background and details about the restaurant and how he got involved. Our surprise guest Minh, from Sidestreet Pho was also there since he is a part owner of the restaurant. The last meal we had was their orange panna cotta, caramelized banana cake and bacon caramel bread pudding. They were all amazing. The crowd favorite was the bacon caramel bread pudding. We definitely ended on a sweet and salty note with our bellies full.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaoyiY1afw3BEVCBbOSbh_TdUsU43rBQqCZB9M1bUmWWM7gjW7y2sETP5G8B9qG69fWbU618Ec15o55yiEXW6kfQfVPbcH7e1ri_1uXGMfQfWhyphenhyphen29y8JCByx2crIZhVaaKQavDidwJUo/s1600/525321_4593298277831_900887897_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaoyiY1afw3BEVCBbOSbh_TdUsU43rBQqCZB9M1bUmWWM7gjW7y2sETP5G8B9qG69fWbU618Ec15o55yiEXW6kfQfVPbcH7e1ri_1uXGMfQfWhyphenhyphen29y8JCByx2crIZhVaaKQavDidwJUo/s640/525321_4593298277831_900887897_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The killer dessert: Bacon Caramel Bread Pudding</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4jqVMf544EspxjNAoXd4-bF9mFbTWG9kEcHryTHpCOqO_c9ncLoXRvMi0KgCuqRuUEBapFoxwXG8PlTfah7qGAMv3aF5ythzuNL5GFWU7K-0oWM3q5M7S3kWOLmgHbkBymCT4Q7VUaM/s1600/562661_4593297717817_341301127_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4jqVMf544EspxjNAoXd4-bF9mFbTWG9kEcHryTHpCOqO_c9ncLoXRvMi0KgCuqRuUEBapFoxwXG8PlTfah7qGAMv3aF5ythzuNL5GFWU7K-0oWM3q5M7S3kWOLmgHbkBymCT4Q7VUaM/s640/562661_4593297717817_341301127_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Panna Cotta and Caramelized Banana cake</td></tr>
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All in all, it was a great event. Most restaurants I chose were new and I know they serve great food. I want people to try it and discover how great they are and hopefully come back to try more dishes from them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSBBJlpf3rwX1lkF5terNCn7Ezb912Em0HXBlu15slIg30Y2HDatbD4bB-xbuOIqY7FTfLuysK4UwlntVAsbgIObONzi48FPbsvr756_88kJy7jIfqG-hbL4QZ0tWt4KZSHtVP7pKrRE/s1600/905533_401765059922370_1819496253_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSBBJlpf3rwX1lkF5terNCn7Ezb912Em0HXBlu15slIg30Y2HDatbD4bB-xbuOIqY7FTfLuysK4UwlntVAsbgIObONzi48FPbsvr756_88kJy7jIfqG-hbL4QZ0tWt4KZSHtVP7pKrRE/s640/905533_401765059922370_1819496253_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me with Jesse and Minh of Cafe Q</td></tr>
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To see more photos from the event check out the <a href="https://www.facebook.com/dishcrawloaklnd/photos_albums#!/media/set/?set=a.401723566593186.1073741827.326055314160012&type=3" target="_blank">Dishcrawl Oakland</a> FB page.<br />
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Also, check out the articles published about this Dishcrawl:<br />
<a href="http://www.berkeleyside.com/2013/04/18/eat-walk-crawl-taking-a-new-east-bay-food-tour/" target="_blank">Berkleyside Nosh</a><br />
<a href="http://www.insidebayarea.com/breaking-news/ci_23054946/alameda-foodies-rejoice-dishcrawl-comes-island" target="_blank">Alameda Journal</a><br />
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<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-71849932818879104592013-03-10T00:13:00.002-08:002013-07-24T15:12:40.384-07:00Corned Beef Sinigang! Your Feast for St. Patrick's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRKE0TEhVlhTaXsuUali6W_OoLyUwUyPdrVYdE4IYfugpCjI0XOJw2Fnt6PM0OS0gHrFE4prcyok_bjzFRyt7ZPAUvGpUGUlLcqPoUC00iU-jCUDg2xDKx1JER20Syuh74iUIEgtg3pM/s1600/IMG_9391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRKE0TEhVlhTaXsuUali6W_OoLyUwUyPdrVYdE4IYfugpCjI0XOJw2Fnt6PM0OS0gHrFE4prcyok_bjzFRyt7ZPAUvGpUGUlLcqPoUC00iU-jCUDg2xDKx1JER20Syuh74iUIEgtg3pM/s640/IMG_9391.JPG" width="640" /></a></div>
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St. Patrick's day is just around the corner. Yet another reason to drink beer, wear green and eat corned beef. Although when I did my research, people from Ireland don't really eat corned beef and cabbage. <a href="http://en.wikipedia.org/wiki/Corned_beef" target="_blank">Wiki</a> notes that it just became popular in the US after Irish immigrants ate corned beef instead of pork. Probably it's cheaper back then but because of that, corned beef is always associated with St. Patrick's day<br />
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Corned beef is a salt cured beef product which is marinated in different spices. It is one of my favorite dishes when I was growing up. My understanding of corned beef was always the canned meat that you fry with onions, tomatoes and potatoes served with garlic rice and topped with egg. I eat that for breakfast at least once a week back home. When I came here in the US, that's really when I tried the real thing which is totally different. No comment on which one I prefer.<br />
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The first time I've eaten Corned Beef Sinigang was back in the Philippines in this restaurant called <a href="http://sentro1771.net/" target="_blank">Sentro 1771</a> (Check their menu and see what other amazing food they are coming up with). You can say it inspired me to make this dish. I didn't really know what to expect but when I tasted it, it works. Sinigang is a tamarind based soup and usually uses pork or shrimp. The sour component works well with the salty taste of the corned beef. The chili added that extra kick that will make you want to stuff more rice in your mouth.<br />
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Here's what you need:</div>
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<ul>
<li style="text-align: left;">2-3 lbs. of Corned beef. (Got mine from Trader Joes)</li>
<li style="text-align: left;">1 Cabbage (cut in quarters then halved)</li>
<li style="text-align: left;">1 lb. of Green beans/Haricots verts</li>
<li style="text-align: left;">3 Roma Tomatoes (quartered)</li>
<li style="text-align: left;">1 medium Onion (quartered)</li>
<li style="text-align: left;">3 Chili Peppers such as Jalapeno or Serrano</li>
<li style="text-align: left;">1 package of Sinigang mix (I used Sinigang with Taro/Gabi but you can use any) Found at your Asian Supermarket</li>
<li style="text-align: left;">1 tbsp. of Fish sauce</li>
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1. First, cut the beef into 2 inch cubes.<br />
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2. In a large pot, boil the meat in 4 cups of water or until all meat is submerged. Add onions and tomatoes. You don't really have to be particular when chopping the onions and tomatoes since it will be really soft and we will strain the soup later anyways. We just want the flavor of it for the broth.<br />
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3. Simmer for about 2 hours. Once the meat is tender, add the Sinigang soup mix and simmer for another 15 minutes.<br />
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4. Transfer the meat into the serving dish (We are not done yet we just want to separate the meat and the veggies so that it's easy to mix in the pot). Put the cabbage first and cook for 5 minutes. Take it out and arrange together with the meat. Then cook your green beans for 2 minutes. Take it out and transfer to your serving dish. Add a little bit of water to the pot if needed. Add fish sauce to your liking. Strain the sauce and pour over your serving dish. Serve with rice.<br />
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Tips: To properly enjoy this, it's best served with steamed rice and a fish sauce. Spoon over some of the soup over the rice and drizzle some fish sauce over the meat and the rice.<br />
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If you are planning to store some of it, it's better to separate the soup from the meat and veggies so that the veggies won't be over cooked when reheating. Microwave the meat and soup then just add the veggies.<br />
<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-15716158130235240812013-01-15T00:15:00.000-08:002013-01-15T00:15:42.106-08:00Fremont Diner - A Sonoma Pit Stop<div class="separator" style="clear: both; text-align: center;">
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Me and my wife only have 3 hours to spare in Sonoma so I have to think of a way to make the most out of it. Two spots came into my mind: Fremont Diner and Cornerstone. I've read about Fremont Diner on magazines and online publications and the reviews were great. And so, we drove 49 miles to Sonoma to check this place out.<br />
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Looking from the outside it doesn't seem that much. It looks like an ordinary diner and the signage appears old. When you step inside though, it's far from ordinary. It feels like your in an antique fair. It definitely has character. You'll notice rusted decor, classic posters, vintage cabinets and they even use county fair drinking jars for water. The tables are wooden picnic tables similar to those in your local parks but it's painted in a blue-greenish color. It feels like your eating outdoors which is basically true since the dining area is outside and is covered with a tent. The tent is somewhat transparent which is nice given that it's right beside a vineyard. The place is also fit for families. There's ample amount of space for the little ones to wonder. So we can say that the ambiance is great now I'm excited to taste if the food is legit.<br />
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Looking at the menu, you'll notice that it's dominantly Southern comfort food with a California-Mexican influence. There were Biscuits and Gravy, Shrimp and Grits, Hangtown Fry and Huevos Rancheros to name a few. Our server suggested Chicken and Waffles and the Black Pepper Brisket Hash. And so we listened, and both were amazing! I was surprised with the amount of chicken. There are 4 pieces of meat which I think makes the dish share-able. The waffle was okay but the chicken was the star. It was crispy on the outside and perfectly moist on the inside. The seasoning was spot on as well. My favorite though was the smoked black pepper brisket hash. The meat was amazing. It's smoky, peppery and very flavorful. It comes with a sunny side up fried egg, some sage and caramelized onions and potatoes. The combination is just perfect. They also serve Four Barrel coffee which is refillable. That really added up and scored more points on my book.<br />
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I just love this restaurant. Their menu even showcased the local farms that supplies their food. They also have a backyard farm where we actually saw their chickens eating baguettes. That probably explains why the eggs and the chicken were delicious. Can't get any fresher than that. I must say, I highly recommend this place. If you are ever in the Napa - Sonoma area, this is a must-eat restaurant. Start your day here before heading out to the wineries, or maybe go after being intoxicated. I think it has a lot to offer and I'd drive 49 miles again to eat at this restaurant.<br />
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Fremont Diner<br />
2698 Fremont Drive, Sonoma, CA<br />
707-938-7370<br />
http://thefremontdiner.com/<br />
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<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-74149843950845513722013-01-11T23:26:00.000-08:002013-01-11T23:26:31.956-08:00Rosamunde opens in Oakland<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULtQXplmjjgMost10M-gCR1E_TFKFHYy0hUSgjP_Kbk2R_MCwvu0l76RJZ4eaMrffkJNebE1rIi1zEGP11sPwHnXXZ0wMXQthihRIivNCDWKog33unBveYoaVwQA1PIjDsPo8rvTuzRQ/s1600/IMG_8340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULtQXplmjjgMost10M-gCR1E_TFKFHYy0hUSgjP_Kbk2R_MCwvu0l76RJZ4eaMrffkJNebE1rIi1zEGP11sPwHnXXZ0wMXQthihRIivNCDWKog33unBveYoaVwQA1PIjDsPo8rvTuzRQ/s640/IMG_8340.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nuernberger bratwurst - Savory pork sausage with sweet peppers and grilled onions</td></tr>
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It was a sausage fest last Wednesday night in Oakland. Rosamunde has finally arrived on the other side of the bay and people got excited about it. This is their 4th location ( 2 in SF, 1 in Brooklyn) and I'm glad I don't have to cross the bay to get some fine sausages. The restaurant is right beside my favorite sausage shop, Taylor's. It's where I get my Longanisa and Pork belly fix. I even heard a rumor that you can buy any sausage at Taylor's and their next door neighbor will cook it for you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_qGhcP7E8e2EwuDPOmefbq6lKmUdpwLr30P_LpS7priujV7NgLc5WH98Hx6p1LVeZkVOZW-LB59bAzjNyuoxhzDBXXGNvWnwQmLMMhR_1kFKWmTnE3KpIdsbC0NTeMrC5be10cdf2E/s1600/IMG_8283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau_qGhcP7E8e2EwuDPOmefbq6lKmUdpwLr30P_LpS7priujV7NgLc5WH98Hx6p1LVeZkVOZW-LB59bAzjNyuoxhzDBXXGNvWnwQmLMMhR_1kFKWmTnE3KpIdsbC0NTeMrC5be10cdf2E/s640/IMG_8283.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">45 minute sausage line</td></tr>
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Their opening party was a success. I didn't expect that it's going to be that packed. Average wait time to get your sausages is about 45 minutes. I guess people got really excited and can't wait till the next day to beat the crowd including myself. Their sausages were amazing and you can choose 2 toppings to go with it for $6. That night they were featuring 2 beers from Linden Street Brewery for just $1. Aside from that they also have about 16 beers on tap.<br />
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Rosamunde is a great addition to the neighborhood. I have to say, Old Oakland is going to be big this year. Miss Ollie's recently opened as well which gives the place some Caribbean flair, there's Cosecha which serves amazing authentic Mexican food, Borgo Italia opened a few months back and local shops like Umami mart. I love what's happening in Oakland and I'm glad I work just a couple blocks up. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNgOFFWNwP3W-KO71-5JP34GjMnglmVVMFEU9WITTs5kJXwS-7rnTH6R8ykNWX0-XqZzDxYcnxbcusFLRHALOdt0G_RZYhaDQHF7vOwTvc6yVRvTeOdy2xJkcmP_0icvNuIaVHWoxQ0I/s1600/IMG_8343.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNgOFFWNwP3W-KO71-5JP34GjMnglmVVMFEU9WITTs5kJXwS-7rnTH6R8ykNWX0-XqZzDxYcnxbcusFLRHALOdt0G_RZYhaDQHF7vOwTvc6yVRvTeOdy2xJkcmP_0icvNuIaVHWoxQ0I/s640/IMG_8343.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild boar sausage with apples, cranberries and spice</td></tr>
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Rosamunde Sausage and Grill<br />
911 Washington Street<br />
inside Swan's Marketplace<br />
Oakland, CA 94607<br />
510-338-3108<br />
http://www.facebook.com/RosamundeSausageGrillSF<br />
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<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-86022403995771172172012-12-12T16:46:00.004-08:002012-12-12T16:47:10.810-08:00Benchmark Pizzeria<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqmEbpE6sUIra_9XjXrsph6A97IuJvgax4Xknu0KTnkOG1ZGO6uXcJuXmofGsScQYqB3hUfqrQw6ZeNlXxmkvAYd_NsShyphenhyphenUhd9Zv1JCNLRWrUJJkrM23sXo5FKYRZIbbt_GopuQxdfG1Q/s1600/IMG_7301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bea="true" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqmEbpE6sUIra_9XjXrsph6A97IuJvgax4Xknu0KTnkOG1ZGO6uXcJuXmofGsScQYqB3hUfqrQw6ZeNlXxmkvAYd_NsShyphenhyphenUhd9Zv1JCNLRWrUJJkrM23sXo5FKYRZIbbt_GopuQxdfG1Q/s640/IMG_7301.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great staff of Benchmark Pizzeria</td></tr>
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Here are the photos I took at this cute little pizzeria in Kensington for an article for Berkleyside. Here's the link: <a href="http://www.berkeleyside.com/2012/12/11/cozy-space-wood-fired-pizza-comes-to-kensington/">http://www.berkeleyside.com/2012/12/11/cozy-space-wood-fired-pizza-comes-to-kensington/</a><br />
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I'll let the photos do the talking.<br />
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<tr><td class="tr-caption" style="text-align: center;">beer and wine on tap</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">900 F</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bacon. Brussels sprouts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXKeFFjNzeUph9cAguHju5M2LrDyI-B8EspwtI8d7z3B8ztkCKLb7-IG2Cm1Se_Xwk7UNXx1uMYE2_0m-uVU6-hbcdnFSoKVPkh9-gUvc7nu-TYa9U1YPozNfZHFNG2CXGP_umk_C40fH/s1600/IMG_7278.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img bea="true" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXKeFFjNzeUph9cAguHju5M2LrDyI-B8EspwtI8d7z3B8ztkCKLb7-IG2Cm1Se_Xwk7UNXx1uMYE2_0m-uVU6-hbcdnFSoKVPkh9-gUvc7nu-TYa9U1YPozNfZHFNG2CXGP_umk_C40fH/s640/IMG_7278.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lovely couple Peter and Melissa of Benchmark Pizzeria</td></tr>
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I never knew Kensington existed before I came to this restaurant. It's right between Berkeley and Richmond. If for any reason I need to go to this city, Benchmark would be a good one.<br />
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Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com3tag:blogger.com,1999:blog-422811293564104734.post-69155998893801506842012-12-05T12:50:00.000-08:002012-12-12T16:17:15.437-08:00One Pot Dinner: Kale, Tofu and Sausage<br />
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It's Winter time or probably just Fall. Whatever season it is, when December comes you'll see a lot of greens at the market. Whether it's collard greens or kale, it becomes part of our diet during this holiday season. I adapted this recipe here: <a href="http://savorysweetlife.com/2012/05/kale-mabo-tofu/">http://savorysweetlife.com/2012/05/kale-mabo-tofu/</a>. It looked good so I decided to try it and give my own interpretation of it. I added some porkyness to the dish by browning some Italian sausage. I think it worked well. You can probably substitute it with the sausage of your choice. Maybe Longganisa? <br />
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I think this is a pretty basic and simple recipe. It's all about just cooking the tofu and sausage and mixing them all together with kale. The only tip I would give is that when you brown the sausage, there is a time where you don't want to touch it so that it devlops that crispy caramel flavor. I would say leave it for 3 minutes on medium heat without touching it that way there would be those crispy parts. <br />
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<strong><u><span style="font-size: large;">Ingredients:</span></u></strong></div>
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<span style="font-family: inherit;">· 2 tbsp. vegetable/olive oil</span></div>
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<span style="font-family: inherit;">· 1 tbsp. minced ginger</span></div>
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<span style="font-family: inherit;">· 1 tbsp. minced garlic</span></div>
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<span style="font-family: inherit;">· 1 tsp. red chili flakes (optional)</span></div>
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<span style="font-family: inherit;">· half of a medium red onion, diced</span></div>
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<span style="font-family: inherit;">· 1 pound Italian Pork sausage </span></div>
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<span style="font-family: inherit;">· 1 package firm tofu, cut in 3/4-inch cubes</span></div>
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<span style="font-family: inherit;">· 2 tbsp. oyster flavor sauce</span></div>
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<span style="font-family: inherit;">· 1 tbsp. soy sauce</span></div>
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<span style="font-family: inherit;">· 1 cup chicken broth</span></div>
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<span style="font-family: inherit;">· 4 cups baby kale leaves (chopped)</span></div>
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<span style="font-family: inherit;">· 2 tbsp. chopped scallions/green onions</span></div>
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<span style="font-family: Calibri; font-size: large;"><strong><u>Instructions:</u></strong></span></div>
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<span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font: 7pt 'Times New Roman';"> <span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></span></span><span style="font-family: "Trebuchet MS", sans-serif;">Add 1 tbsp. vegetable oil to a large skillet heat on medium heat. Add sausage and cook until browned. (Make sure to remove the casing of the sausage and break it down while cooking it. I also leave it about 2-3 minutes without touching it so that there will be some crispy parts – The best part <span style="font-family: Wingdings;">J</span>). Set aside</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Cook Tofu. What I did was to bake it until crispy. 400 degrees for 30 minutes, flipping it halfway through. You can also fry it if you want. Set aside.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Using the same pan where you cooked the sausage, heat it on medium heat and add remaining oil. Add ginger and garlic and sauté for about a minute, just enough to soften the garlic and for it to be aromatic. Add chili flakes and onions. Sauté for about 5 minutes until onions are soft.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Add Pork, mix. Add Tofu, mix well.</span><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Add soy sauce and oyster sauce. Mix and cook for about 2 minutes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">6.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Stir in the chicken broth.</span><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">7.<span style="font: 7pt 'Times New Roman';"> </span></span></span>When the broth begins to bubble in a light simmer, add the kale. You may want to add kale in batches so your pan is not crowded. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">8.<span style="font: 7pt 'Times New Roman';"> </span></span></span>Once, wilted. Turn off heat. Serve with steamed rice, brown rice or quinoa. I did mine with Red quinoa! Garnish with scallions <span style="font-family: Wingdings;">J</span></span></div>
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Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-41479453954740319802012-11-20T12:37:00.000-08:002012-12-12T16:17:02.314-08:00Golden Summer cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq3270g-R77aKSVPSnH0rFw2-mJP1OkQ58JXmmvfAkggwzMom1Qe24I0aAXqzbQAciDsuqudy84NuKzNNvGnWdvSk-fCZP8x4npX_O8YreNwn5LcKuUC8geUhQT4fSj58Fafpyhv5kjpp/s1600/whiskey4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq3270g-R77aKSVPSnH0rFw2-mJP1OkQ58JXmmvfAkggwzMom1Qe24I0aAXqzbQAciDsuqudy84NuKzNNvGnWdvSk-fCZP8x4npX_O8YreNwn5LcKuUC8geUhQT4fSj58Fafpyhv5kjpp/s640/whiskey4.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I know I know, Summer is over. But who cares? We can still feel and taste Summer even if it's fall right? This drink lets you taste the freshness of the basil and lemon while honey gives its golden SF color! I think you can enjoy this drink all year round. As long as you have the ingredients plus the right mood you are set. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5q-4G1JrWuQBzRus1olOG90lt8pE-VDawT-XNlRFqiHPkiTMv2RalfeVZ6ScZQii3LT-RAc0JtyNu4cT_DhuP1odduRHdZ46xWtGYMTcSjq-uxylnlqEUiRuYw2Nh0CblUSugpfuAJZE/s1600/whiskey2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5q-4G1JrWuQBzRus1olOG90lt8pE-VDawT-XNlRFqiHPkiTMv2RalfeVZ6ScZQii3LT-RAc0JtyNu4cT_DhuP1odduRHdZ46xWtGYMTcSjq-uxylnlqEUiRuYw2Nh0CblUSugpfuAJZE/s640/whiskey2.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice to meet you Jack</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCwJP_61uULTsnrl5PymOEHJynBBph-w8WKFYw9dMeNwVr9LYWGX_8h5VbYk9nS09eOzkT0Itpqe4o_sCLmalhUngB2i5eyYdv3-5Akps-A-ctn53b9xlu7wybNWSzr0KQbVrjQfpb8m9/s1600/whiskey1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCwJP_61uULTsnrl5PymOEHJynBBph-w8WKFYw9dMeNwVr9LYWGX_8h5VbYk9nS09eOzkT0Itpqe4o_sCLmalhUngB2i5eyYdv3-5Akps-A-ctn53b9xlu7wybNWSzr0KQbVrjQfpb8m9/s640/whiskey1.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I based this recipe from a whiskey sour which is lemon juice, simple syrup plus your favorite whiskey. Since I have a Basil plant I decided to add it for freshness then I used honey instead of simple syrup since I was lazy to make one. I think the honey gives a great golden color. The only thing I recommend you to do is to stir the honey and lemon juice first so that the honey will thin out a bit then add the whiskey, ice and basil leaves. You also want to shake it about 20 seconds on your cocktail shaker just until your hands get cold. Since honey is sticky you want to really shake that thing like you mean it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjAQXebDOPWqg6NLiFdIkxkffvETrvSuWP22pOxqbLabRe5fNOp4anfbAFZaTyKqKfGSFrvQYkLGwl6MrwbetBvyHMvA3CofOKX2E-1deQNEDdy5Elh5UZvpduA1-WyuOq0lrvyjsMSwT/s1600/whiskey3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjAQXebDOPWqg6NLiFdIkxkffvETrvSuWP22pOxqbLabRe5fNOp4anfbAFZaTyKqKfGSFrvQYkLGwl6MrwbetBvyHMvA3CofOKX2E-1deQNEDdy5Elh5UZvpduA1-WyuOq0lrvyjsMSwT/s640/whiskey3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liquid Gold</td></tr>
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<span style="font-family: Verdana, sans-serif;"><strong><u>Slicing the lemon:</u></strong> I got this tip on a cooking demo at Jack London Square. If you don't have a lemon squeezer and you want to get less seeds, when you squeeze the lemon, don't cut the lemon in the middle. Most seeds are in the middle so if you cut it on the sides, you'll get less. Sometimes you'll still get some seeds but it will be easier to get rid off if you do it this way. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmoLuONglT6kStciwAilOPyp6EEkzFRH0_16zs1syLNEqXGmiBmJzvD9TQrBdkuD8J-yY-FlRtWrV1NvPHgB_o2C5hgu-I5YocU12L9Z5chggnOw1cPd_C0yT7pdfKFWIkcmtfOBM_j1q/s1600/IMG_6595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmoLuONglT6kStciwAilOPyp6EEkzFRH0_16zs1syLNEqXGmiBmJzvD9TQrBdkuD8J-yY-FlRtWrV1NvPHgB_o2C5hgu-I5YocU12L9Z5chggnOw1cPd_C0yT7pdfKFWIkcmtfOBM_j1q/s640/IMG_6595.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Another tip I got just by observing the bartenders is to slap your herbs before garnishing it. So before putting a basil leaf as a garnish, slap it just to release the aroma and drop it on your cocktail.</span><br />
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<span style="font-family: Verdana, sans-serif;">There you go! This is my first cocktail post! I know my blog is all about food and bites but sometimes you just need a good cocktail to enjoy your food and tickle those tastebuds. Try it out and tell me what you think. I almost got tempted to add a couple slices of jalapeno before shaking it to give it a good kick. Maybe you should try it? </span><br />
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Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-77898422421458323632012-08-27T17:00:00.000-07:002012-12-12T16:16:47.327-08:00SF Street Food Festival 2012<br />
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La Cocina's 4th Annual Street Food festival is definitely an SF food event not to miss. It is one of the biggest food events in the city where popular restaurants and even the pop-up ones are gathered in one street in the Mission to serve food street style. The festival is getting bigger and bigger every year. This year, it stretches from 20th street to 26th at Folsom. The crowd is not getting any lesser as well. There were about 70 food vendors with about 2 dishes and 1 drink each. Nothing also costs more than $10. The only thing that will cost you is your time and based from previous years, expect to wait in line.<br />
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<tr><td class="tr-caption" style="text-align: center;">Line for State Bird Provisions' Burrata and Fried Garlic bread. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Now that's long.</td></tr>
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Everybody has their own mission or strategy when going to these events. For me, I have to ask myself, which food stall is worth waiting in line. So before going, I have to make a list of restaurants to try. Have some friends go with you too so that they can fall in line and you can taste what they are eating as well. The more prepared you are the better and I'm pretty sure most of the people there have some sort of POA (plan of attack).<br />
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<tr><td class="tr-caption" style="text-align: center;">These guys sure have a plan. Caleb Zigas (right) is the mastermind behind the festival.</td></tr>
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I got to read the blogs and wrote down what not to miss. I even went to the media walk through so I can get a glimpse of what's new and what's hot. So here are the results. My top 5 bites from the festival:<br />
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<strong><u>5. Lali's Chicken Blintzes with Salsa</u></strong></div>
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Not alot of Georgian food in the bay area and I wasn't really expecting anything from this lumpia looking treat but it was packed with flavor. Definitely addictive fried Georgian snack.<br />
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<strong><u>4. Don Bugito's Wax Moth Larvae Tacos</u></strong></div>
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The most exciting part was the fer's bite/ first bite. You don't know what to expect. Is it gross? Are there any bitter juices afterwards? After the first bite, it wasn't bad. It's actually just a texture thing. Like your eating chicharrones but healthier? Whatever it is, it was my first and it was interesting.<br />
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<strong><u>3. Radio Africa Kitchen's Grilled Leg of Lamb</u></strong></div>
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Oooohh such juicy grilled lamb with flavorful spice packed sauce all over it. Wish I had some rice to go with it! :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Eskender Aseged of Radio Africa</td></tr>
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<strong><u>2. Il Cane Rosso's Deviled Ham Scotch Egg</u></strong></div>
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I Love egg. I Love it especially if it's wrapped with ham. I Love it even more if it's breaded and deep fried. It was one of the best bites from the festival for sure.<br />
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<strong><u>1. State Bird Provisions' Fried garlic bread with Burrata</u></strong></div>
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Ahh State Bird Provisions. It was recently named Best New restaurant in America by Bon Appetit. That probably explained the 30 minute waiting in line. Like I said before, I need to choose which restaurant is actually worth the wait and for me this was it. The garlicky fried bread is just flaky and just fried to perfection. They topped it with Burrata that just melts away dripping on your bread. They topped it with some flavored salt. It was quite an experience. No forks needed, in fact, they ran out of it. You just have to pull off the bread get some of that cheese goodness and enjoy life!<br />
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Here are some of the food and the scene from last Saturday:<br />
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<tr><td class="tr-caption" style="text-align: center;">Quesadilla from La Torta Gorda</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Falafel dog from The Peached Tortilla</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hawker Fare's Issan Sausage rice bowl</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCv0rL4yYmmqDEfS5Y6P03pNyyAvXRT6l6OrIDfAriYylnADlQdGcIZzPbyx8fTSiPm0piw_njFOHlomWG1bdv9o4PLTn-KuKoZj3vxEJvyw9kUE9FbyLWDpxJ-fftftYjDNtWcTixuwi/s1600/303575_456457164394213_1953024777_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCv0rL4yYmmqDEfS5Y6P03pNyyAvXRT6l6OrIDfAriYylnADlQdGcIZzPbyx8fTSiPm0piw_njFOHlomWG1bdv9o4PLTn-KuKoZj3vxEJvyw9kUE9FbyLWDpxJ-fftftYjDNtWcTixuwi/s640/303575_456457164394213_1953024777_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Surf and Turf from The Peached Tortilla</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHaTitUnU5BBHv2ytT5ZZnIs5KguMupb8nDVorgWxV-E1w4xgtRo6eoymxoDIgWadDhE0Pu0E1E4DdvqbM-CihKkEERclM7oEQuj0HcRh2LwxedPcv7R5y_akjngYLu_SBrpkPf7pMyBu/s1600/304962_456455987727664_561047468_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSHaTitUnU5BBHv2ytT5ZZnIs5KguMupb8nDVorgWxV-E1w4xgtRo6eoymxoDIgWadDhE0Pu0E1E4DdvqbM-CihKkEERclM7oEQuj0HcRh2LwxedPcv7R5y_akjngYLu_SBrpkPf7pMyBu/s640/304962_456455987727664_561047468_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Paper Scissors' fried daikon cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicelj6j4ffO_wHDZkxrn9ym8y7gUQ47PhyPmEoLrFYxDDXUIFQOTv7LBoA476s5j5MxMSNpti27H4Pjg_rfoXWZVwnHW2vJZQqo-_1jf8keLZ1QTbwdFjIM7caZU4QQX4GNxvemM74LUGW/s1600/404059_456456831060913_1186639537_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicelj6j4ffO_wHDZkxrn9ym8y7gUQ47PhyPmEoLrFYxDDXUIFQOTv7LBoA476s5j5MxMSNpti27H4Pjg_rfoXWZVwnHW2vJZQqo-_1jf8keLZ1QTbwdFjIM7caZU4QQX4GNxvemM74LUGW/s640/404059_456456831060913_1186639537_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">15 Romolo's chicken wings "Boriquas"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gofVPVoeN2KCwdnK3P8H_y2asKgAdBcloSaaQm6g5aqKBs6qHSIbhuIuZw9icKZinAC8sdrYw8wikeEdaZU70PBclYNZl1YELGuVHU_WP79jHNNZQaKrNsP34Wpl8V23cKTsYlr3NWxD/s1600/409663_456458121060784_615968990_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gofVPVoeN2KCwdnK3P8H_y2asKgAdBcloSaaQm6g5aqKBs6qHSIbhuIuZw9icKZinAC8sdrYw8wikeEdaZU70PBclYNZl1YELGuVHU_WP79jHNNZQaKrNsP34Wpl8V23cKTsYlr3NWxD/s640/409663_456458121060784_615968990_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To Hyang's Spicy Pork Ribs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGwRHoKSGJ1m037S5REk8eTtoKG9vCdfQocAdTXfLcNAohVyN_ckWR82Mx4auHmjpEjoe6fEJ8OXGpitsbwrjU57XJe7Jq_FjpNUBG9E1KUAq7hbGZOSjIeKTY2Qhkq2Hcivstd3dQuJS/s1600/420134_456457031060893_1937188918_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGwRHoKSGJ1m037S5REk8eTtoKG9vCdfQocAdTXfLcNAohVyN_ckWR82Mx4auHmjpEjoe6fEJ8OXGpitsbwrjU57XJe7Jq_FjpNUBG9E1KUAq7hbGZOSjIeKTY2Qhkq2Hcivstd3dQuJS/s640/420134_456457031060893_1937188918_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Prawn Baguette from Eurotrash</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLz-dV6Q0V0-Ix-vsPay5-8fjDM8H6N5c8spAa2j04Kx50eCGh-T9dR7TMKxLzcN5FA0AtyJaX7kyLRAXSDUVQi7MC7yECD4kyYp6SVwCMI_ATtPIyAim9BIsuRuaY9ZdXEjWEcJn0Mmk/s1600/521911_456457121060884_245738148_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLz-dV6Q0V0-Ix-vsPay5-8fjDM8H6N5c8spAa2j04Kx50eCGh-T9dR7TMKxLzcN5FA0AtyJaX7kyLRAXSDUVQi7MC7yECD4kyYp6SVwCMI_ATtPIyAim9BIsuRuaY9ZdXEjWEcJn0Mmk/s640/521911_456457121060884_245738148_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiefo's Moi Moi: black eyed peas, crayfish and corned beef</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNJ3JHSK10vAZNfji80rZoN5rGfvbFCf48Q5xyTvMPbDEcBrwnki30uD6zRv_3Kq2Ur_Wf27HpRN1hJ3vSKbo6KuJYzcgpkqxR0WeucrnPhgb8YhHeMVb6bAr6ZHdn4BphCbiehAOqg0t/s1600/558429_456455104394419_884675596_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNJ3JHSK10vAZNfji80rZoN5rGfvbFCf48Q5xyTvMPbDEcBrwnki30uD6zRv_3Kq2Ur_Wf27HpRN1hJ3vSKbo6KuJYzcgpkqxR0WeucrnPhgb8YhHeMVb6bAr6ZHdn4BphCbiehAOqg0t/s640/558429_456455104394419_884675596_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jarred's pickled green tomato fried in lard topped with 4505 chicharrones</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlBmrbQHQqX-bAqtCBdBqoPRGR23UrkxZIxuLOQWfouVW-ehqbgu1ZPlaLiZZ4dd55pazjKvijCKCZlC2VlJ0jA3BnwY4zl6qxtB01UoIJgItRLml-4uLnUiilA0dAOuMki2fQM1OCSWp/s1600/558858_456456021060994_478218065_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlBmrbQHQqX-bAqtCBdBqoPRGR23UrkxZIxuLOQWfouVW-ehqbgu1ZPlaLiZZ4dd55pazjKvijCKCZlC2VlJ0jA3BnwY4zl6qxtB01UoIJgItRLml-4uLnUiilA0dAOuMki2fQM1OCSWp/s640/558858_456456021060994_478218065_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Bahn Mi Love you Long Time</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3hnswYh3kv_w4zvwDcGGA2U-JG034-wTX4-lPIje56Kn4ZC-a9eISWje5pEhKpFgFsfYxRswKnC-yGXLk5-r_bBYlgAtLOKRJtCdHgcVamA3fZa_on0b8Yjw5fAWYToPwgoxx4RnX6TB/s1600/582654_456458461060750_326918438_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3hnswYh3kv_w4zvwDcGGA2U-JG034-wTX4-lPIje56Kn4ZC-a9eISWje5pEhKpFgFsfYxRswKnC-yGXLk5-r_bBYlgAtLOKRJtCdHgcVamA3fZa_on0b8Yjw5fAWYToPwgoxx4RnX6TB/s640/582654_456458461060750_326918438_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Luna Cake Pops</td></tr>
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The SF Street food festival is a great way to showcase the different talented chefs and the food entrepreneurs of the Bay area. Not only are we helping out small businesses but we also get to learn and enjoy what other cultures have to offer. It's my first time eating larvae but I'm pretty sure it's normal for some people. Last weekend was really an experience. Even if I didn't get to eat every single food from the event, it's okay, I know I ate some amazing food, helped out and supported women entreprenuers, met some amazing people and most of all I had some fun.<br />
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More pics at my FB page: <a href="http://www.facebook.com/#!/media/set/?set=a.456453297727933.106343.209952209044711&type=1">http://www.facebook.com/#!/media/set/?set=a.456453297727933.106343.209952209044711&type=1</a><br />
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Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com3tag:blogger.com,1999:blog-422811293564104734.post-91007041525893800212012-08-21T11:43:00.001-07:002012-12-12T16:16:33.419-08:00La Cocina's First SF Night Market<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vrx-gcauB8_9k2A9daYYaulSPk6zT3Ou2HCPZH-n2p0sSTyssEfh0u2XIP6nV0hiJke8zxvPkIFlwKmLHNkfGMcGEHzIYe9NW7ANCK6OGsw-TnRugOJfehjsnsWL1fM19YiwSu6QNxoD/s1600/420055_454737174566212_2014303135_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vrx-gcauB8_9k2A9daYYaulSPk6zT3Ou2HCPZH-n2p0sSTyssEfh0u2XIP6nV0hiJke8zxvPkIFlwKmLHNkfGMcGEHzIYe9NW7ANCK6OGsw-TnRugOJfehjsnsWL1fM19YiwSu6QNxoD/s640/420055_454737174566212_2014303135_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First to have lines was the cocktail area</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wGwlkrO1L1JgPf4aZt9NKi88JQ1iBpB-QIeiBWyO3hGRLt6FsW7Kubmir0jso3lsgdm4mq7tk_EDjypSyw5YmkCrMoTjzjGRjAmvYZf4FSAjZhepFlh95ZAiDjOmniSkvFq4wqQCKmzO/s1600/417534_454734741233122_389956466_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wGwlkrO1L1JgPf4aZt9NKi88JQ1iBpB-QIeiBWyO3hGRLt6FsW7Kubmir0jso3lsgdm4mq7tk_EDjypSyw5YmkCrMoTjzjGRjAmvYZf4FSAjZhepFlh95ZAiDjOmniSkvFq4wqQCKmzO/s640/417534_454734741233122_389956466_n.jpg" width="640" /></a></div>
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I am really excited about this event. It's the first ever night market in SF that aims to recreate the night scene from the streets of Asia. Coming from the Philippines, I'm familiar with these night markets. There were BBQ everywhere, fried stuff, booze and happy people. You can smell food everywhere, the smoke on the grills and bright lights invite people to gather and have a good time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x0S-SqjbhMrWDyRq_NPxIBW8GFPxuKdxtLsRXkGfUvrBGiKOE_zEtl0B-f_iyqFrs5L0VREfnKk3drDXTz097r1AdLzLIhi8ujx-NJPF7crxv52i-B6ENZTANawMi7AG68oLb6VW0FPY/s1600/484642_454735694566360_1648706652_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x0S-SqjbhMrWDyRq_NPxIBW8GFPxuKdxtLsRXkGfUvrBGiKOE_zEtl0B-f_iyqFrs5L0VREfnKk3drDXTz097r1AdLzLIhi8ujx-NJPF7crxv52i-B6ENZTANawMi7AG68oLb6VW0FPY/s640/484642_454735694566360_1648706652_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocktails courtesy of Rye on the Road</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuOM-JdJ0lfRTA82FIg__UAXZLVf44k1vWS1Ab7kHQZcEU6bvq4dxFBdF0sH88QDgR8AgHY9SSD6X1C9I9H8RKb8wn6GepD93CXxOGhhRfxbip0cQ2WrIQmf_7n6eQE_1kX0lscT4hwcF/s1600/185552_454734661233130_1329498493_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuOM-JdJ0lfRTA82FIg__UAXZLVf44k1vWS1Ab7kHQZcEU6bvq4dxFBdF0sH88QDgR8AgHY9SSD6X1C9I9H8RKb8wn6GepD93CXxOGhhRfxbip0cQ2WrIQmf_7n6eQE_1kX0lscT4hwcF/s640/185552_454734661233130_1329498493_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lou Bustamante cutting up a block of ice. </td></tr>
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It came close to what I expected. It was filled with street food influenced by different countries around the globe. There were music, cocktails, beer and tons and tons of happy bellies. I guess the only thing I missed were the usual street food seen in the Philippines. There were no grilled pig's blood, intestines or pig's ear that night but it's all good since I tasted my first fried veal's brain from Azalina's and the amazing oxtail from To Hyang. There were a lot of soup dishes that night which were perfect for that chill factor in SF. There were Chiefo's Nigerian fish soup, Pozole from Los Cilantros, Laksa from Azalina's and El Huarache's Birria. There were also massive buns from Bone and Gristle Boys and Jardiniere. It was definitely a taste of street food from around the world.<br />
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Stand outs for me that night were the Laksa, Vada Pav and the Boss Hog. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdQPvbqfZf3yyAwUj3JyvTd26A55CgWwzj9wiD8R4kZolsq0h9I1SBi7-i6yxUTuA6nTyEFHNAYopyEVno-cc-liVqLvjbEGJoGJ6HKzv7VLsOzUM9xF8yUl_0MkHoHGgyCJK7-V-LqQA/s1600/400447_454735744566355_1762490814_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="466" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdQPvbqfZf3yyAwUj3JyvTd26A55CgWwzj9wiD8R4kZolsq0h9I1SBi7-i6yxUTuA6nTyEFHNAYopyEVno-cc-liVqLvjbEGJoGJ6HKzv7VLsOzUM9xF8yUl_0MkHoHGgyCJK7-V-LqQA/s640/400447_454735744566355_1762490814_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried veal's brain</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Y9gzGRGNkn2IkIbbTBwRbh7HaAz8Nk7d4fi0Nqk06G3YQ1OS2R8aHKDDbANyZO4wjU3k1lsb2wojhnGBoFIhoCzcEefRYRslpr7IXY3iFI8V1GTzzM9X0PaiOWbYi-YJndgtQSBQMKLk/s1600/553727_454735804566349_1763383301_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Y9gzGRGNkn2IkIbbTBwRbh7HaAz8Nk7d4fi0Nqk06G3YQ1OS2R8aHKDDbANyZO4wjU3k1lsb2wojhnGBoFIhoCzcEefRYRslpr7IXY3iFI8V1GTzzM9X0PaiOWbYi-YJndgtQSBQMKLk/s640/553727_454735804566349_1763383301_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laksa from Azalina's</td></tr>
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Laksa is a traditional Malaysian spicy soup. This dish was a collaboration from Azalina Eusope ans Suvir Saran. It consists of hand made thin noodles with a peanut slaw, chili oil, fried veal's brain and a sous vide egg. It was amazing. The curry like sauce is sweet and spicy with some acidity from the lime. It was perfect for that breezy moments. The fried veal's brain is just crunchy on the outside and gooey on the inside. Similar to a bone marrow. Lastly, the egg was a great addition since it was cooked very slowly, the yolk became like a custard. Really great flavors in that bowl. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hi2XA7gmIJJbkbxACXfDw4EjX-2ul24XG-dCnZ3HOqp-mhZYvPhGPo647NQpA5xPjNcWQzSE4lKukDl6rgzHlbHBGt9-1khDtp6k0tNGAi92QFuXe0LMTKwHtOm4bR84BRhaO4J7Za6u/s1600/574501_454735714566358_1699779043_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hi2XA7gmIJJbkbxACXfDw4EjX-2ul24XG-dCnZ3HOqp-mhZYvPhGPo647NQpA5xPjNcWQzSE4lKukDl6rgzHlbHBGt9-1khDtp6k0tNGAi92QFuXe0LMTKwHtOm4bR84BRhaO4J7Za6u/s640/574501_454735714566358_1699779043_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preeti Mistry from Juhu Beach Club</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5VSmBEFI_CUb2SBOQNE0tdp3xImxJm6gr6nTLJ0ugIBOllNoDfbS6L0Z5UYsMwlWWASWkR8TjPH6hRAOb_aoIc-5JnWC7WCVGBRTnhLpVyQTGil7UYb5M4Acu7X87CbzyiaSI9JKTGxd/s1600/304597_454735727899690_1488965731_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5VSmBEFI_CUb2SBOQNE0tdp3xImxJm6gr6nTLJ0ugIBOllNoDfbS6L0Z5UYsMwlWWASWkR8TjPH6hRAOb_aoIc-5JnWC7WCVGBRTnhLpVyQTGil7UYb5M4Acu7X87CbzyiaSI9JKTGxd/s640/304597_454735727899690_1488965731_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vada Pav</td></tr>
</tbody></table>
It's my first time having this dish. Vada Pav is a common Indian street food snack which is basically a fried mashed potato on a bun. The mashed potato is mixed with Indian spices then fried. It was topped with an heirloom tomato and pickled red onions. It was really good. I just wish I can snack on this everyday every 3pm at work! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjry58QQc4Z5UTtZ1yMteovLTK3W76sZW7XWLqAEsCCWoiakhNw15F5kUUnZlPK6NaGzJuli71zncwmLxSt6rSAp4U2yWLz0kfBX760aAWnybpCEidTSZvi5K_MqMwUk7VNvGAwJNF2N_CW/s1600/582590_454735474566382_1111276687_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjry58QQc4Z5UTtZ1yMteovLTK3W76sZW7XWLqAEsCCWoiakhNw15F5kUUnZlPK6NaGzJuli71zncwmLxSt6rSAp4U2yWLz0kfBX760aAWnybpCEidTSZvi5K_MqMwUk7VNvGAwJNF2N_CW/s640/582590_454735474566382_1111276687_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crazy</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheolvambmddT7BMgnQvJvw9acIJfzP28RKM99sV5TpSZI1LFRmpZe4k9SAFZ5FLU8MB8Etmf47XHNTUjNRereLWqYQPletG8z_gEHGeOH31vOoqNt8-Og_5rAEL5hyD1qBdWyxe-q-HC4W/s1600/556624_454735827899680_4547731_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheolvambmddT7BMgnQvJvw9acIJfzP28RKM99sV5TpSZI1LFRmpZe4k9SAFZ5FLU8MB8Etmf47XHNTUjNRereLWqYQPletG8z_gEHGeOH31vOoqNt8-Og_5rAEL5hyD1qBdWyxe-q-HC4W/s640/556624_454735827899680_4547731_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Definitely an insanely, heart hater, last meal kinda food</td></tr>
</tbody></table>
A bite from this Boss Hog will definitely wake up your heart. There were 3 kinds of pork on this one. The deep fried pork cutlet, pulled pork and the chicharrones. It was huge. It will spike your cholesterol like a<br />
BOSS but then again you only live once. This was definitely very tasty. It was crunchy, spicy, smoky, cheesy, crunchy and spicy. If I'm going to choose my last meal on earth this will be part of it for sure.<br />
<br />
Here are some more of the delicious food that night:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9-H3x9P7fQJ5tk-o0coarkkpFIs5kK33A-y9aJ3hBGaxfhJB74WMLaSez6TcXDMDEMUCfUZaORaFu0HE6fGDhLELEp2fNYn8wPER6D3zX7mJ0C8QX-UGvjMMdQ267P-ojGRG-4JhEBYg/s1600/IMG_3933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9-H3x9P7fQJ5tk-o0coarkkpFIs5kK33A-y9aJ3hBGaxfhJB74WMLaSez6TcXDMDEMUCfUZaORaFu0HE6fGDhLELEp2fNYn8wPER6D3zX7mJ0C8QX-UGvjMMdQ267P-ojGRG-4JhEBYg/s640/IMG_3933.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panuchos from Chaac Mool</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOnPFWYbSNdidyb2fvs83KzehN9gFHqkPW0XRN3JREqwekNjZlGEv4ll5jGJR-7dUNp9AYO2pe2dJq2VTzt_-KBtJ-4MPYpvEVCaUXT2s84IqfvSXNSWNt3sUPh7CX5GA7cXU6cp16c78/s1600/IMG_3950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOnPFWYbSNdidyb2fvs83KzehN9gFHqkPW0XRN3JREqwekNjZlGEv4ll5jGJR-7dUNp9AYO2pe2dJq2VTzt_-KBtJ-4MPYpvEVCaUXT2s84IqfvSXNSWNt3sUPh7CX5GA7cXU6cp16c78/s640/IMG_3950.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised oxtail</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi_YphkqZmMybsEK5R03N45Y6q01QZPMBdz8qXloydF8QkydU2aPOsqh7C79VcYFyr2Ovcr8r3B05Nr7bUlPqWibv-g5He8pY_eNi1Pm_68ZQWv5f3CIp6rpiLiy5GcT-HxkCR84Zk6Nh/s1600/IMG_3995.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi_YphkqZmMybsEK5R03N45Y6q01QZPMBdz8qXloydF8QkydU2aPOsqh7C79VcYFyr2Ovcr8r3B05Nr7bUlPqWibv-g5He8pY_eNi1Pm_68ZQWv5f3CIp6rpiLiy5GcT-HxkCR84Zk6Nh/s640/IMG_3995.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momo's</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKojPC0p6mq2h1aIobgNc0fbNynmbKFPGzcsowGyML0c6KMY1C2DDP8JARKZM5MvQc3tPaLuFMz2s_3nRrUkIJJv5T8K-PPiUVcX0rXBEKfPKZjpPUYlRwIGdGvAojZRne4DdLGH74Pix/s1600/IMG_3997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKojPC0p6mq2h1aIobgNc0fbNynmbKFPGzcsowGyML0c6KMY1C2DDP8JARKZM5MvQc3tPaLuFMz2s_3nRrUkIJJv5T8K-PPiUVcX0rXBEKfPKZjpPUYlRwIGdGvAojZRne4DdLGH74Pix/s640/IMG_3997.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nuff said</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzoQizpzsSl3OMd2LUAi46aKNERMHnrvBGkkRYRztWDTDwN6tJEqDwzhR1WEIFoQy1S5m_3XcATrbS1x2ON9k1tSEcJQv6e6ebxJGEYRCnAWo4PftKykBvj8cfEapEHsCl1MCtunt-7WG/s1600/IMG_4007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzoQizpzsSl3OMd2LUAi46aKNERMHnrvBGkkRYRztWDTDwN6tJEqDwzhR1WEIFoQy1S5m_3XcATrbS1x2ON9k1tSEcJQv6e6ebxJGEYRCnAWo4PftKykBvj8cfEapEHsCl1MCtunt-7WG/s640/IMG_4007.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pozole from Los Cilantros</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQfZxwqZdmStb9JnkGLeiF8LUGjW7nKAQCYn4qUN7M0ML7fSSHTHdmqWkVIyrAUbg2a8Q2xO7ZTUNMWatFSW1T_I1r5ZldH2y1KNsbx9ffepv8LgroSkXyCsotsN-e1icbyBrty9ljBE1/s1600/IMG_4021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQfZxwqZdmStb9JnkGLeiF8LUGjW7nKAQCYn4qUN7M0ML7fSSHTHdmqWkVIyrAUbg2a8Q2xO7ZTUNMWatFSW1T_I1r5ZldH2y1KNsbx9ffepv8LgroSkXyCsotsN-e1icbyBrty9ljBE1/s640/IMG_4021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onigilly's offerings. Bacon, crab, chicken, eggplant and shrimp</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFPAJ0ggMNgSlT_k2jIM5Fj97uVtee_uW3n30iBRvMaPsRXBAFvRs6MSmTaF8ZK_lthRlbYSlv2H9tKEw12WR3cGij9radTok7_JK32LYaX2pbt0uqwFRhgyfTdGh2mdaqGuOKqlG_BJb/s1600/IMG_4031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFPAJ0ggMNgSlT_k2jIM5Fj97uVtee_uW3n30iBRvMaPsRXBAFvRs6MSmTaF8ZK_lthRlbYSlv2H9tKEw12WR3cGij9radTok7_JK32LYaX2pbt0uqwFRhgyfTdGh2mdaqGuOKqlG_BJb/s640/IMG_4031.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dishes from Ken Ken Ramen includes pork bun, tofu bun, jelly fish and octopus</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lkUk0_Ce6o8nPyCIkOYjZs6vgZduXCQhbgj86cia7CS5FwPRvXhQcDeivcHPGxlHbkfEkfDm6rWrNCf5ZqA6y11RSWfcDdad5Ma3gmjgrx2me-s9xpzSAwogYUzRYB1_6LEixcDo5U2_/s1600/IMG_4050+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lkUk0_Ce6o8nPyCIkOYjZs6vgZduXCQhbgj86cia7CS5FwPRvXhQcDeivcHPGxlHbkfEkfDm6rWrNCf5ZqA6y11RSWfcDdad5Ma3gmjgrx2me-s9xpzSAwogYUzRYB1_6LEixcDo5U2_/s640/IMG_4050+-+Copy.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nopales and black mole</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxis0kKDDoOgvhhXpr3MsGNmlAGITuPmJ_S6B6-Gj5CsF8XgFSoj2PeAQbhW8IO04AjpflIVC8i0_8Kz8dIDArVrSMipevy6ALtUQC1JbYFN_FaWsH3RlkSBrXZDjbl03704DuZzvkJTt6/s1600/IMG_4053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxis0kKDDoOgvhhXpr3MsGNmlAGITuPmJ_S6B6-Gj5CsF8XgFSoj2PeAQbhW8IO04AjpflIVC8i0_8Kz8dIDArVrSMipevy6ALtUQC1JbYFN_FaWsH3RlkSBrXZDjbl03704DuZzvkJTt6/s640/IMG_4053.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salvadoran Turkey Sandwich from Estrellita's</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf0xJg5l5ANO7gA1wuVIp64D6q2tZR7p2F1rUEeSzSPt_MkCD_MHXmuv6V1-qb4FFZOY174sQNhNR8UR9tGeiLqpkBVrM_-e3oa75o0pI0IOV65n7r_9wfIzOgsGmAZj48bAlRPErIgL6/s1600/IMG_4106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf0xJg5l5ANO7gA1wuVIp64D6q2tZR7p2F1rUEeSzSPt_MkCD_MHXmuv6V1-qb4FFZOY174sQNhNR8UR9tGeiLqpkBVrM_-e3oa75o0pI0IOV65n7r_9wfIzOgsGmAZj48bAlRPErIgL6/s640/IMG_4106.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birria de Borrego and Lamb Taco</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n-jjCNMn65Vv_DP0eBgi-nnPEQtWO7TqXrbUYcS6EnNu62JV20uf7nlgLSs9n82zXtNdKn4IrAcjEOa5UxAR8TSaZy41a8OMIthEcJqC4mRsLKVDP_npqSThftg0fpdf7L0-RYIYIeoS/s1600/IMG_4078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n-jjCNMn65Vv_DP0eBgi-nnPEQtWO7TqXrbUYcS6EnNu62JV20uf7nlgLSs9n82zXtNdKn4IrAcjEOa5UxAR8TSaZy41a8OMIthEcJqC4mRsLKVDP_npqSThftg0fpdf7L0-RYIYIeoS/s640/IMG_4078.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Locanda's short ribs in Chinotto Nero</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswMzCMKaw3aaQIJvGCtPIUtfro-NenF-LCIuFUT2eN67DpoOiVXdeQwy-6ePlr4DHFgHw8iGGNTDCa5RPYMyGVauwASQMEMjBhbkRKSzSfkyykTZ1fiNLQfwb0T6wRcPqAQdxcDTdIqNW/s1600/IMG_4128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswMzCMKaw3aaQIJvGCtPIUtfro-NenF-LCIuFUT2eN67DpoOiVXdeQwy-6ePlr4DHFgHw8iGGNTDCa5RPYMyGVauwASQMEMjBhbkRKSzSfkyykTZ1fiNLQfwb0T6wRcPqAQdxcDTdIqNW/s640/IMG_4128.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sabores Del Sur's grilled beef hearts</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaj-KLOuYakVcAhjeCiXdlBpjPZtnCw2Vj4L7iYBMKZjD2cdXSfGOo6wM1YkTaGFD1R1I8wMqogqTcOZZU8tBEkIFEn43DpYBTxaBuXjhLleqjod5AXPv_V3rOaaDJNjISgXmOtcyLFr4/s1600/IMG_4144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaj-KLOuYakVcAhjeCiXdlBpjPZtnCw2Vj4L7iYBMKZjD2cdXSfGOo6wM1YkTaGFD1R1I8wMqogqTcOZZU8tBEkIFEn43DpYBTxaBuXjhLleqjod5AXPv_V3rOaaDJNjISgXmOtcyLFr4/s640/IMG_4144.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nigerian Fish stew</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZhCv5x1coA_CIkFQDesf0H4vd1bzoeOoGYE-cdg5ArlpDwvreUDV5PlRz-sDsfIEX44CfQRUUeaxW2xtPk4bV78rDE22iZ9ZcbjWYMsSAiVJRG3g_sRoFaAcLyhLJr2fitqDZkrH0Er7/s1600/IMG_4117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZhCv5x1coA_CIkFQDesf0H4vd1bzoeOoGYE-cdg5ArlpDwvreUDV5PlRz-sDsfIEX44CfQRUUeaxW2xtPk4bV78rDE22iZ9ZcbjWYMsSAiVJRG3g_sRoFaAcLyhLJr2fitqDZkrH0Er7/s640/IMG_4117.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don Bugito's Mezcal marinated Rabbit</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uUwgcxT6PiOXRkEofDXE7A0xwBO1rUpk8G56ywW2Xhd8jDKUt2YpPU2G8vYA84xircQePbhbox7ky8rg9smfgut6l-f0p-vWqE0fnm1XQSmGAdKf3zJjUG6GW4pTgmblBT2nhFTFpanV/s1600/IMG_4067+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uUwgcxT6PiOXRkEofDXE7A0xwBO1rUpk8G56ywW2Xhd8jDKUt2YpPU2G8vYA84xircQePbhbox7ky8rg9smfgut6l-f0p-vWqE0fnm1XQSmGAdKf3zJjUG6GW4pTgmblBT2nhFTFpanV/s640/IMG_4067+-+Copy.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon maple kettle corn from Endless Summer Sweets</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEptHf1zoP79yEaG3xTMOgnQzKigS-tU-7pCTAW5zKCZeguzkzLMcTfeMBMHeV80qXTKijYsclvsykip6o6c0FAcZMF0qP7KcoC9DmgAJf_P4OK_dVfdGi60MN_CTkLVSwSJRFMSQFfl3a/s1600/IMG_4040+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEptHf1zoP79yEaG3xTMOgnQzKigS-tU-7pCTAW5zKCZeguzkzLMcTfeMBMHeV80qXTKijYsclvsykip6o6c0FAcZMF0qP7KcoC9DmgAJf_P4OK_dVfdGi60MN_CTkLVSwSJRFMSQFfl3a/s640/IMG_4040+-+Copy.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fancy Jello shots<br />
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</tbody></table>
This was the very first annual night market for La Cocina and I bet it will just get bigger and better. The scene was definitely similar to the Asian night markets only hipper and with much more style. It was quite an experience and I'm looking forward to more adventurous stuff in the future. <br />
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For more pics, visit my FB page at: <a href="http://www.facebook.com/#!/media/set/?set=a.454734477899815.105804.209952209044711&type=1">http://www.facebook.com/#!/media/set/?set=a.454734477899815.105804.209952209044711&type=1</a><br />
<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-60494581169801462062012-08-15T11:03:00.000-07:002012-12-12T16:16:13.850-08:00Bits and Bites at SF Chefs 2012<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xbXlle_Udrb1Yhj7gQ0GSiAtVmJYcEo-TNOqSzVRLCqk7v4RfGkqgIaIdJRsWwuCkT-3xt4H3S5rpilMyjlkkmP9O-Nxn7n-dCyWSAoWpBYwRmYTDliOQlJKxgzNCFN-F4te1qVUjMBE/s1600/IMG_3453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xbXlle_Udrb1Yhj7gQ0GSiAtVmJYcEo-TNOqSzVRLCqk7v4RfGkqgIaIdJRsWwuCkT-3xt4H3S5rpilMyjlkkmP9O-Nxn7n-dCyWSAoWpBYwRmYTDliOQlJKxgzNCFN-F4te1qVUjMBE/s640/IMG_3453.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCYVpUUzIlA4kwvFpg2zQEJhgLd4W2E-SHfOxVtUaF1aOBawIz255Q7hiS9ryomzvqh_mRdPZ_P4Vga9tQs-29r10Ef6d8s_wZvR2hyvu6pB5LntJpgZb9-eYdGVLZjlbcER8C1ooRm-n/s1600/IMG_3457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCYVpUUzIlA4kwvFpg2zQEJhgLd4W2E-SHfOxVtUaF1aOBawIz255Q7hiS9ryomzvqh_mRdPZ_P4Vga9tQs-29r10Ef6d8s_wZvR2hyvu6pB5LntJpgZb9-eYdGVLZjlbcER8C1ooRm-n/s640/IMG_3457.JPG" width="640" /></a></div>
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SF Chefs is one of the biggest food events if not the biggest in the bay area. If you are a foodie, you were definitely in one of the SF Chef's tasting event. Everybody in the food industry was there during the week. It was week full of tastings, classes, parties and after parties. Marcus Samuelson was even there which sucks because I missed him during the event! I'm honored to be part of this event. I helped out on Friday night, went to the grand tasting on Saturday night and checked out the Eater Chef final battle on Sunday. It was definitely an amazing culinary experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU0pvWQtziAGuK78hldW28aAAp-i-I10EPkorpdjMdmF27WbtAHi7bNCpM1vOQtRbgJnGbd8TcZDVte5WV0tIitSnXPOmx-m9ZIoY7sDZnhf-ygTN4BBrw2frdjHq1C-sUDCtjrK8-_Zm/s1600/IMG_3487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU0pvWQtziAGuK78hldW28aAAp-i-I10EPkorpdjMdmF27WbtAHi7bNCpM1vOQtRbgJnGbd8TcZDVte5WV0tIitSnXPOmx-m9ZIoY7sDZnhf-ygTN4BBrw2frdjHq1C-sUDCtjrK8-_Zm/s640/IMG_3487.JPG" width="640" /></a></div>
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SF Chefs is a celebration of food and bay area's top food talents mixed with panels, interviews, lectures, demos, booze and the most delicious bites SF has to offer. I have to say the food in this event is just extraordinary. There were some liquid nitrogen involved, sous vide preparations and unexpected flavor combinations. You would really expect something great especially if the Michael Mina group, Tyler Florence, Chris Consentino and many more are the ones preparing your food.<br />
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Here are the food shots from last Saturday's tasting event.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKU5CG1-pB2kY-M4WmEdNHJe91B6jXzHgSKnBsoF4QTXA1hzDBN7OQTSuqjk-e6vW4u6HQ4-hoswDknzyfoibddIv4ravdWLhNyynuSqy3iUjIRK9f7o9TUVXts2XrpymI7Dvga4Gw7mI/s1600/IMG_3461.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKU5CG1-pB2kY-M4WmEdNHJe91B6jXzHgSKnBsoF4QTXA1hzDBN7OQTSuqjk-e6vW4u6HQ4-hoswDknzyfoibddIv4ravdWLhNyynuSqy3iUjIRK9f7o9TUVXts2XrpymI7Dvga4Gw7mI/s640/IMG_3461.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke custard with preserved lemon, apple and caviar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4x9eAcMsb9vJJqn3vhPBbp2-f6Rdgo1jnxYTzJfSXVluVVrW6VXYulA2CRCTZhw3PddlII0B0ZwWcerA4qvCQis-hO9ih_CB8L2-oIM0lcxtnCs2qfvGZenySNeDw8ZWGa5KJHgb70G1/s1600/IMG_3469.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4x9eAcMsb9vJJqn3vhPBbp2-f6Rdgo1jnxYTzJfSXVluVVrW6VXYulA2CRCTZhw3PddlII0B0ZwWcerA4qvCQis-hO9ih_CB8L2-oIM0lcxtnCs2qfvGZenySNeDw8ZWGa5KJHgb70G1/s640/IMG_3469.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans and tomato salad with buttermilk dressing from American Box</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzSGP2veJTGeVvnNH7zaEVpr97Wr2-GHBPu-1T-M7QVb8o2n8lAoSqhix1YxIYIC4oEKWo4qUfBqxWc-ZMq4Akfn4A4S3iNYkcVc9D5HwVQidZAFEBT1h2PfTDL-TQ4LcYn5pwzfty0eB/s1600/IMG_3473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzSGP2veJTGeVvnNH7zaEVpr97Wr2-GHBPu-1T-M7QVb8o2n8lAoSqhix1YxIYIC4oEKWo4qUfBqxWc-ZMq4Akfn4A4S3iNYkcVc9D5HwVQidZAFEBT1h2PfTDL-TQ4LcYn5pwzfty0eB/s640/IMG_3473.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Lamb shoulder Agnolotti from Kuleto's</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDhmVt5ryV8t97jjBCDYE1jSB0Yy98hhkfbVul6UiL5vw9V6zfgmlV1Od7KcWk32KWJfsfcNdaCy_F3PBvr8Qd1RafoBW4c_2Y0voAOh6FcdNvPz_uAk3378it6OiL7LBzeqfdx3-y_Ce/s1600/IMG_3478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDhmVt5ryV8t97jjBCDYE1jSB0Yy98hhkfbVul6UiL5vw9V6zfgmlV1Od7KcWk32KWJfsfcNdaCy_F3PBvr8Qd1RafoBW4c_2Y0voAOh6FcdNvPz_uAk3378it6OiL7LBzeqfdx3-y_Ce/s640/IMG_3478.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Caponatina with Burrata from Delarosa</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z-gYUnnfsJNnlLJbcEeCf95os8yPDbVYpjmKQpvhsHn6CXA6Ny_pC19EDQnsyYieyOtEmFxyNhXwuv4mnoucOE58hRoFxXMGhcMkJDGVG1bKy-Wr8yUSZ7j9U3YesFkqUElw99OenysP/s1600/IMG_3483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6z-gYUnnfsJNnlLJbcEeCf95os8yPDbVYpjmKQpvhsHn6CXA6Ny_pC19EDQnsyYieyOtEmFxyNhXwuv4mnoucOE58hRoFxXMGhcMkJDGVG1bKy-Wr8yUSZ7j9U3YesFkqUElw99OenysP/s640/IMG_3483.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Korean mint white chocolate ganache cookie sandwich and a Gin,sake, melon Yuzu cocktail drink</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9d4yQJ4v7Hl9yigIRH8OpEEC41hyphenhyphenZ43M4AKxLBj_1kJ5l5iWlP8OPSDv-6d2S-1FK0CvyWiadpBxi08Ppq9p1ad6BhDuayQ9xuqKh2Pj3Rao_Ad_VIY2q4C1lJ5ha3jVib4SGmuXMT8k/s1600/IMG_3492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9d4yQJ4v7Hl9yigIRH8OpEEC41hyphenhyphenZ43M4AKxLBj_1kJ5l5iWlP8OPSDv-6d2S-1FK0CvyWiadpBxi08Ppq9p1ad6BhDuayQ9xuqKh2Pj3Rao_Ad_VIY2q4C1lJ5ha3jVib4SGmuXMT8k/s640/IMG_3492.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Pops</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrRgufCmzxKxNC0Msu1jdkuJXGe1iNO_XZU4DZEcfVO12BJZqwJh2aQSB_WE241Y6GNaKxwF1TWY5LVc_f424BUAgyFIJox2bP4E4S-MF0s4MQfs_Rgjs-2LphcPsKgjUi8K8whFg3akx/s1600/IMG_3501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrRgufCmzxKxNC0Msu1jdkuJXGe1iNO_XZU4DZEcfVO12BJZqwJh2aQSB_WE241Y6GNaKxwF1TWY5LVc_f424BUAgyFIJox2bP4E4S-MF0s4MQfs_Rgjs-2LphcPsKgjUi8K8whFg3akx/s640/IMG_3501.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #555555; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px;">Oyster Vichyssoise with smoked potatoes and creme fraiche from Farallon</span></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKmceumS5cTKocobDPO-N_cegn9JiC6dDVv37kDTMPUD3-dlnXwe5EoVtCLXu1mUWW1Fx5WSe3jEpDfh1CuULIhyphenhyphence3NKyvbryzcnnKIwWfoaQkRmnBlptFtjD0dGDA9JUHp2hBBSWeWX/s1600/IMG_3505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKmceumS5cTKocobDPO-N_cegn9JiC6dDVv37kDTMPUD3-dlnXwe5EoVtCLXu1mUWW1Fx5WSe3jEpDfh1CuULIhyphenhyphence3NKyvbryzcnnKIwWfoaQkRmnBlptFtjD0dGDA9JUHp2hBBSWeWX/s640/IMG_3505.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULutOYQGZLbKJfHIkTEhYJ1NQgllg0vndBIkmD3PxLnKsxpQy2bN7zcXxoQDfxz6jADy8Rc659rwITOUP0BBabvYNMz6xoazpBI-c9sU93WwcXyBV_zaJbBw3p5K3o28wtH4lReKFRTM7/s1600/IMG_3518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULutOYQGZLbKJfHIkTEhYJ1NQgllg0vndBIkmD3PxLnKsxpQy2bN7zcXxoQDfxz6jADy8Rc659rwITOUP0BBabvYNMz6xoazpBI-c9sU93WwcXyBV_zaJbBw3p5K3o28wtH4lReKFRTM7/s640/IMG_3518.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tout Patisserie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zQMsjP7iXQitmqhXrpJJFL4v9JKNiHJMdEDHoMvWRP8CZWuFl1lcFti2nII7oQREBU6v92mJCH28bjQPluJSt0ce6mQwrPuxALsUO_HsB6Vb9tFakM_vqiPnW09MaKgQT9oDh4BmlTdX/s1600/IMG_3515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zQMsjP7iXQitmqhXrpJJFL4v9JKNiHJMdEDHoMvWRP8CZWuFl1lcFti2nII7oQREBU6v92mJCH28bjQPluJSt0ce6mQwrPuxALsUO_HsB6Vb9tFakM_vqiPnW09MaKgQT9oDh4BmlTdX/s640/IMG_3515.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate cream and chocolate cake from Tout</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-2eaZGPDGEWzJTJTNuw-nf6HXZq7ZspU0RraleQD7mUZqSg8zdiYE0ig3IE3zluHDlVioboBHu0u5jK_uWN1L67vqNdDjrrYZeQLuZAqv4ksp0ZnNuU-aGvvUiamTMdU5QbqBjSDnolN/s1600/IMG_3522.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-2eaZGPDGEWzJTJTNuw-nf6HXZq7ZspU0RraleQD7mUZqSg8zdiYE0ig3IE3zluHDlVioboBHu0u5jK_uWN1L67vqNdDjrrYZeQLuZAqv4ksp0ZnNuU-aGvvUiamTMdU5QbqBjSDnolN/s640/IMG_3522.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Citrus-Vanilla Panna Cotta with Campari citrus gelee</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqd_RkqGRz2KLRuVdkp03u1jmZ8_7R_652PHnVudnRXoq-bre4kazicahdoG1TM-cgLrQekOstTj-8A6k0prhJXtRSP7d1IqKIOCt-6ql2N1DHX6YgrHvJX1Pdujgf7HnixqsAoVg5uvJ/s1600/IMG_3531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqd_RkqGRz2KLRuVdkp03u1jmZ8_7R_652PHnVudnRXoq-bre4kazicahdoG1TM-cgLrQekOstTj-8A6k0prhJXtRSP7d1IqKIOCt-6ql2N1DHX6YgrHvJX1Pdujgf7HnixqsAoVg5uvJ/s640/IMG_3531.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Escalivada Terrine from Thirsty Bear</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF8uLTjYbfbh1P1k5DZeZuVYApkt1JkbAcpVTumxjgpb82u_NCYY6XC8cBL3ZFx64hCDV0ZolAhbBlMzX4gyST34XsjIwtcvFTSbcehNmfxOYBDkaXRq_9lfuJfp9KuI3vRw14tj9MFsv/s1600/IMG_3539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF8uLTjYbfbh1P1k5DZeZuVYApkt1JkbAcpVTumxjgpb82u_NCYY6XC8cBL3ZFx64hCDV0ZolAhbBlMzX4gyST34XsjIwtcvFTSbcehNmfxOYBDkaXRq_9lfuJfp9KuI3vRw14tj9MFsv/s640/IMG_3539.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Pacific Catch</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72k4DV5MyGkwbdO0fAP5KmmnkNzZmEQliMjj9ZTEpUNjrQaC1ebFFXwTmv1hHNE7Iy5hAfNApSxH-fqE4hLkVuY-BiTgk8q76vtjVZHsC6261Dj15m9rMi8Zjt-kD57X1ciZlBOWlpm2Z/s1600/IMG_3545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72k4DV5MyGkwbdO0fAP5KmmnkNzZmEQliMjj9ZTEpUNjrQaC1ebFFXwTmv1hHNE7Iy5hAfNApSxH-fqE4hLkVuY-BiTgk8q76vtjVZHsC6261Dj15m9rMi8Zjt-kD57X1ciZlBOWlpm2Z/s640/IMG_3545.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn, Padron Pepper, Manchego from Contigo</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-cFy4WZK-OV4Z6NwlSA0BcY9EnHtpCC9fns2CipNRzopTls63znUaRs99GZYfKSbktzoIlNYkD_lHhLcXNd522aEXpnubgHz5-JkiAxWU_0lFX9gd8WaFwI3K7m3hXmuktRgKjBnHrpc/s1600/IMG_3557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-cFy4WZK-OV4Z6NwlSA0BcY9EnHtpCC9fns2CipNRzopTls63znUaRs99GZYfKSbktzoIlNYkD_lHhLcXNd522aEXpnubgHz5-JkiAxWU_0lFX9gd8WaFwI3K7m3hXmuktRgKjBnHrpc/s640/IMG_3557.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mark Dommen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Sf2NKtX6wZ14BCKtNaS2q93_OwG1VWMP5gaVXlvLly4y8GxjNpaGUjbl6oEU9PTlQaZeta366430D7O_JW8nOJ9qudDMgqOk10BdP7LAZRzkFAcshY4VroUOzGrhcdR_HriBsBF-iZZD/s1600/IMG_3559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Sf2NKtX6wZ14BCKtNaS2q93_OwG1VWMP5gaVXlvLly4y8GxjNpaGUjbl6oEU9PTlQaZeta366430D7O_JW8nOJ9qudDMgqOk10BdP7LAZRzkFAcshY4VroUOzGrhcdR_HriBsBF-iZZD/s640/IMG_3559.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab cakes with saffron aioli</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRKTz70fpNHJVEXay9MNSQR_u-wuM6c8JEaeJiAR6zzqch6DQUsA_3g-WL6719KzSrtNsVf02eWrYsj2l8Op0v29mHJTCefn8NrgM2aFUfSwLTvBlSajKLkdLwY46m2vxUf5qolWNKYkm/s1600/IMG_3567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRKTz70fpNHJVEXay9MNSQR_u-wuM6c8JEaeJiAR6zzqch6DQUsA_3g-WL6719KzSrtNsVf02eWrYsj2l8Op0v29mHJTCefn8NrgM2aFUfSwLTvBlSajKLkdLwY46m2vxUf5qolWNKYkm/s640/IMG_3567.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom tomato tartar from Chez TJ</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC2IVJiWMMbPD_fmlIDILqzFPbD3Kvgv4YFAHRgtP5Qry6ir5qmGxDEwgiQzQZc4tUs9JZ4MqlC7NkAK-65ej5SAqT5sWyFbPOdcrOY4bpDcVpMdoBjmf9hYqTZhEUi89Zcx_sZsQ3CIB/s1600/IMG_3587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC2IVJiWMMbPD_fmlIDILqzFPbD3Kvgv4YFAHRgtP5Qry6ir5qmGxDEwgiQzQZc4tUs9JZ4MqlC7NkAK-65ej5SAqT5sWyFbPOdcrOY4bpDcVpMdoBjmf9hYqTZhEUi89Zcx_sZsQ3CIB/s640/IMG_3587.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tostada de Camaron from Tres</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoGohfTmEhhEA5QhWlLNkCQgQHWTr0wGKnpmIrgbL2ZGOwPCy5j4kEc6_tgkvX7v3e4MvWv55kHY4IRdD_MBgj4x35W5KwsDCHvtL8tadw0FNtpLYDl7QLPs08Tj1HBqCkGoVWUWUmFIe/s1600/IMG_3594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoGohfTmEhhEA5QhWlLNkCQgQHWTr0wGKnpmIrgbL2ZGOwPCy5j4kEc6_tgkvX7v3e4MvWv55kHY4IRdD_MBgj4x35W5KwsDCHvtL8tadw0FNtpLYDl7QLPs08Tj1HBqCkGoVWUWUmFIe/s640/IMG_3594.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu Tartare</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEAX3E-3SsbxwRjTrJJWUizRh-M4CUmNg2PfO68idSTciHLJywwJtYae2butCRzHRb3M6pBtQ86SX5w3OdULazTnY2GA7NVlLy2w6ElMKJJNdwpoNyARwaE0fZhvR3yPaYRCyX6hgDUZ3/s1600/IMG_3596.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEAX3E-3SsbxwRjTrJJWUizRh-M4CUmNg2PfO68idSTciHLJywwJtYae2butCRzHRb3M6pBtQ86SX5w3OdULazTnY2GA7NVlLy2w6ElMKJJNdwpoNyARwaE0fZhvR3yPaYRCyX6hgDUZ3/s640/IMG_3596.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffled tuna tartare from Alexander's Steakhouse</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfjVLKO2eIOWmIPrD3rmJgVZG3_QAL6jg1ga_A9xix3YXJHHm__jDqwWqL2z1SXeU31fzhICDwhfWQZsOuNsWY-o_MHJbAsvu63UbxTPinH83n-j0XQpN8k-3eODNEOisLXh-1o6esthI/s1600/IMG_3609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfjVLKO2eIOWmIPrD3rmJgVZG3_QAL6jg1ga_A9xix3YXJHHm__jDqwWqL2z1SXeU31fzhICDwhfWQZsOuNsWY-o_MHJbAsvu63UbxTPinH83n-j0XQpN8k-3eODNEOisLXh-1o6esthI/s640/IMG_3609.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chive pancake with housemade sriracha</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj610-9XrEWZkbIoSNBV9dZE9BBUbysdq8DrBJhCYOUfIZrux5sbKRJ-Ni2DBa3rzzTM9XRTUhzj8l_7ewgniQmpTW2_XjjyCGqsqsjWz0U8_QNemZ1AR_9jj4iOO8mCKU5NLMnO93msHtA/s1600/IMG_3613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj610-9XrEWZkbIoSNBV9dZE9BBUbysdq8DrBJhCYOUfIZrux5sbKRJ-Ni2DBa3rzzTM9XRTUhzj8l_7ewgniQmpTW2_XjjyCGqsqsjWz0U8_QNemZ1AR_9jj4iOO8mCKU5NLMnO93msHtA/s640/IMG_3613.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y9HDGWHpYiqaNZF5rbmhXJ97n5cu_f3WDZV_THNdnWUaKWM3xgZDZ4BPnf8tIu47yj1LcDvATyVNlcgHUrSlbRhukoAgMyfut3nTj-loB0ylxZ4vPBBEfSHjmT3WVDT5jyESH-Iv0pTQ/s1600/IMG_3619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Y9HDGWHpYiqaNZF5rbmhXJ97n5cu_f3WDZV_THNdnWUaKWM3xgZDZ4BPnf8tIu47yj1LcDvATyVNlcgHUrSlbRhukoAgMyfut3nTj-loB0ylxZ4vPBBEfSHjmT3WVDT5jyESH-Iv0pTQ/s640/IMG_3619.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Miso fudge with Black Sesame and Green Tea Marshmallow from Morimoto</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCqsZ9dLwqAgcFtIZtPjOVexhHLMyV5Vfi5IcbL6u4T9a8oepXLx2_SUkiqZqp9bY7_N0E7VLUL9sccrS21CQgyQTgYT_s6oWg4P_zQb784TW-jXh5a_6bYQU9YQqsgvOge35qgSvF3dH/s1600/IMG_3624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCqsZ9dLwqAgcFtIZtPjOVexhHLMyV5Vfi5IcbL6u4T9a8oepXLx2_SUkiqZqp9bY7_N0E7VLUL9sccrS21CQgyQTgYT_s6oWg4P_zQb784TW-jXh5a_6bYQU9YQqsgvOge35qgSvF3dH/s640/IMG_3624.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Claudine</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuYtRqWeEHMLdzjKnuNLFGb5VGvhKyEyA0vsmgNkf3b-MrtdJ45WeI0qiqicLiVd9vjeXnu6dRa1dqqbhdzg1oUiRnnEheulUPisUKEx96uInFqPb9XH0yfTeZRcLXFCuxkOf3X5GXWZp/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuYtRqWeEHMLdzjKnuNLFGb5VGvhKyEyA0vsmgNkf3b-MrtdJ45WeI0qiqicLiVd9vjeXnu6dRa1dqqbhdzg1oUiRnnEheulUPisUKEx96uInFqPb9XH0yfTeZRcLXFCuxkOf3X5GXWZp/s640/IMG_3638.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prosciutto and Fig from Locanda</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQCBfd_hhqAioH0q9OJVcZbTnt1ESPAL0P0cB4i-vOWihHMRXHiEMwhw9atoFlGYraNv6rRw_0BVlkXtpgE-pGtrghe8g0QOzy013tBfQnqmmPuJkRHu9MCsCkAd6xR2ZtOI9WDdQ6teD/s1600/IMG_3645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQCBfd_hhqAioH0q9OJVcZbTnt1ESPAL0P0cB4i-vOWihHMRXHiEMwhw9atoFlGYraNv6rRw_0BVlkXtpgE-pGtrghe8g0QOzy013tBfQnqmmPuJkRHu9MCsCkAd6xR2ZtOI9WDdQ6teD/s640/IMG_3645.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bay shrimp ceviche from Fifth floor</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6cFEgsI5vurtEX_xNxErBvdhrH63EEATdpchsEBtBVGIAGvuUqYsPZ3oVYoaLLBl1fKg1deELGk5PgaaPAdcNr-IRihyTt2EO062sD1kbSNZQqz-5T02hbVpVk2n8Wrv1o9XZixj3x9R/s1600/IMG_3654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6cFEgsI5vurtEX_xNxErBvdhrH63EEATdpchsEBtBVGIAGvuUqYsPZ3oVYoaLLBl1fKg1deELGk5PgaaPAdcNr-IRihyTt2EO062sD1kbSNZQqz-5T02hbVpVk2n8Wrv1o9XZixj3x9R/s640/IMG_3654.JPG" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEvwY6RVBx7ztjbF__0d2Ya1cwgwyVbqqDG-l1Sn5mVwEsdhNfwmYMh-wFZyM87EejX9xDwwvrWFBtO4qtVEbtqSbbzVwYzF2dzxBtbPaF86ML28i9mC3QeeryoWTmqG9g7rJsP-y3enx/s1600/IMG_3663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEvwY6RVBx7ztjbF__0d2Ya1cwgwyVbqqDG-l1Sn5mVwEsdhNfwmYMh-wFZyM87EejX9xDwwvrWFBtO4qtVEbtqSbbzVwYzF2dzxBtbPaF86ML28i9mC3QeeryoWTmqG9g7rJsP-y3enx/s640/IMG_3663.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Betelnuts Tuna tartare</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTD5mH5obaE3eqMYNX2xKgASE2wG0xUFDucX4G2bOwhVtDV_24tbEPL07LiFUVJuj7kGYLrcGvGIfYLa9LyrRFm9M7pG1qVqLusRrvu7VpZIAabAbHrHFEuWgzU6s_amRIqHYwINbql9he/s1600/IMG_3669.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTD5mH5obaE3eqMYNX2xKgASE2wG0xUFDucX4G2bOwhVtDV_24tbEPL07LiFUVJuj7kGYLrcGvGIfYLa9LyrRFm9M7pG1qVqLusRrvu7VpZIAabAbHrHFEuWgzU6s_amRIqHYwINbql9he/s640/IMG_3669.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom tomato crostino confit from Chef Chris Consentino</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhiPlVCXTjacig0pFY6H5GtpBbMf5E_ob1fl0yvk361o00DYhQSLv0v591RnNfEZCOl0xviRDGTHwiSJQahwlKoFI6-MqYWsSEOlCNce1CBtXsa8yYf4thwFmfHaZowAUF22fKD5_NidU/s1600/IMG_3665.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhiPlVCXTjacig0pFY6H5GtpBbMf5E_ob1fl0yvk361o00DYhQSLv0v591RnNfEZCOl0xviRDGTHwiSJQahwlKoFI6-MqYWsSEOlCNce1CBtXsa8yYf4thwFmfHaZowAUF22fKD5_NidU/s640/IMG_3665.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris Consentino</td></tr>
</tbody></table>
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There were a lot of seafood dishes that night. My favorites were the crab cake from One Market and the truffled Tuna from Alexander's. Pacific Catch's Salmon Poke was very tasty as well. Ecopia Farms' cookie and gin sake drink were amazing. I can eat a dozen of those! :) The Korean mint and white chocolate is just perfect with the cocktail. Best presentation was definitely from Alexander's Steakhouse. The truffled tuna tartare was inside a sphere, similar to those toys you get using your quarters.<br />
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Another reason why this event is a big deal is because of all the celebrity chefs present. Joanne Weir, Hubert Keller, Fabio from Top chef, Jeffrey Saad and many more were there. This time, I only got a pic from Chris Consentino and Hoss Zare.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqglNo7fkpyK8GQ1oQYNsg6d7zzYUCA2qwe-Ld9BTNNamK4Ee6ABfvzgVDyMp1SgRZJlprJKyVeUePHuGYJeMr_qIS8yoYVZ718HGLpZziqo5DBKssHOusJbXjD95FhMF8yJtZtCe5Ki6u/s1600/290904_10151968687550386_381259476_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqglNo7fkpyK8GQ1oQYNsg6d7zzYUCA2qwe-Ld9BTNNamK4Ee6ABfvzgVDyMp1SgRZJlprJKyVeUePHuGYJeMr_qIS8yoYVZ718HGLpZziqo5DBKssHOusJbXjD95FhMF8yJtZtCe5Ki6u/s400/290904_10151968687550386_381259476_o.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hossy Hugs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5XPBlfXjaTobTKH2SpBkpRKsRz-GbIJgBtf7hqpzBdOZn-A5ltK2kFceIY1IvGC6b7ppnDSGyJ_fSG2npV9nGhoii0Rh8iI7nVws_AK2emRCcHTadcldQbAdb6jo7qcwqJLXpLt1BcGh/s1600/329334_10151968651640386_1299008618_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5XPBlfXjaTobTKH2SpBkpRKsRz-GbIJgBtf7hqpzBdOZn-A5ltK2kFceIY1IvGC6b7ppnDSGyJ_fSG2npV9nGhoii0Rh8iI7nVws_AK2emRCcHTadcldQbAdb6jo7qcwqJLXpLt1BcGh/s400/329334_10151968651640386_1299008618_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top Chef Master contender Chris Consentino</td></tr>
</tbody></table>
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Let's go to Sunday's Eater Chef challenge where Mark Dommen of One Market was paired with David Bazirgan against Brandon Jew of Bar Agricole and Staffan Terje of Perbacco. This was like watching an Iron Chef challenge with SF Chefs. The challenge was to use spices and Pork on their dishes. The outcome = Foie Gras powder, pancakes, some shabu shabu style dish and amazing spice combinations. Although, I just stared at those dishes since only the judges were the ones eating. It was truly a fun way to spend my Sunday morning. The winner for this challenge was team David and Mark with their inventive pork dishes and probably that Foie Gras creation.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ99EUeOQ_L0AZLmOM7wQ-ocOtIysQ0caGxWsLrz7uv8iT9KObAq-yhwC6x1TziWk-JGxldbuInwFYAZsC_GM7SIZAnLC-t5nSQLfwQtecMON9MJ7BWTxcZQKPJ5OO4MhwECVeu2WyBQr5/s1600/IMG_3682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ99EUeOQ_L0AZLmOM7wQ-ocOtIysQ0caGxWsLrz7uv8iT9KObAq-yhwC6x1TziWk-JGxldbuInwFYAZsC_GM7SIZAnLC-t5nSQLfwQtecMON9MJ7BWTxcZQKPJ5OO4MhwECVeu2WyBQr5/s640/IMG_3682.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The set up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UijPKoaseSsh3prJaR8m2mJsQDot3yZVUx-liNnVuJGbPHCAl8qN4JaCi-fGdcUPQx2nuqXvYdPZF7Mofe5ZLyZkGjhnZi86ufnONBmr1ty1ur5iG03ni8rKcxHvH_1v3RLRRYHTfVsG/s1600/IMG_3705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UijPKoaseSsh3prJaR8m2mJsQDot3yZVUx-liNnVuJGbPHCAl8qN4JaCi-fGdcUPQx2nuqXvYdPZF7Mofe5ZLyZkGjhnZi86ufnONBmr1ty1ur5iG03ni8rKcxHvH_1v3RLRRYHTfVsG/s640/IMG_3705.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good times</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK1evzTn1mCAzEb1dAYzbrhCBgQ2VbYnzh0ArZKfBrYVgFNOwYDlHfo7VP0DHM-xt3CxnzQTFia_0D3y6zcWxsbrqRmQmpzz_o0JXPfzzaHtNiaicc72FW6X8Rhlj-PLlTEvnOtmmLdAj/s1600/IMG_3684.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK1evzTn1mCAzEb1dAYzbrhCBgQ2VbYnzh0ArZKfBrYVgFNOwYDlHfo7VP0DHM-xt3CxnzQTFia_0D3y6zcWxsbrqRmQmpzz_o0JXPfzzaHtNiaicc72FW6X8Rhlj-PLlTEvnOtmmLdAj/s640/IMG_3684.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porky Porky</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQnEl42YbY7AA1RyhFPEFnr-tQ-iltcx2jgqAM4BQcV8Ygidq9hJY9lfyTz6QjAzNhyphenhyphenU9ES4_i8iH7GoG13Uv6ZU8LM4A-itFRkIYTERO7k4V8mOQsaeId-tmSEs_RgAj9SBU4nTSs8r6/s1600/IMG_3775.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQnEl42YbY7AA1RyhFPEFnr-tQ-iltcx2jgqAM4BQcV8Ygidq9hJY9lfyTz6QjAzNhyphenhyphenU9ES4_i8iH7GoG13Uv6ZU8LM4A-itFRkIYTERO7k4V8mOQsaeId-tmSEs_RgAj9SBU4nTSs8r6/s640/IMG_3775.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spices c/o Anjan Mitra of Dosa</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-ByVyIjKcbCJ4D20db2dGOEuXaEtRZzKaSMloKa8Yjrk6BY_lA3N8zbN0wfQgKymsroMlzQcDN8KMiaF74winwhNmezYDvBcUVWInE-NS8XhpZ1vqGI-lIstQz_QuZmKt-jIp3F2bTsT/s1600/IMG_3779.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-ByVyIjKcbCJ4D20db2dGOEuXaEtRZzKaSMloKa8Yjrk6BY_lA3N8zbN0wfQgKymsroMlzQcDN8KMiaF74winwhNmezYDvBcUVWInE-NS8XhpZ1vqGI-lIstQz_QuZmKt-jIp3F2bTsT/s640/IMG_3779.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh chickpeas</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxv2FGe5J6XACU0n07KOcEBKmSUXsE73a_zaMT53Pnqy8Yo7WzWGix8QHgrVebooG7RTwJZkuUcIpiemSICcls-tDE6_ZL7_8si6w2jHbpACyQNMW73BSRRD6PMBtNz6n6Pi_vWc0Ig3G/s1600/IMG_3734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxv2FGe5J6XACU0n07KOcEBKmSUXsE73a_zaMT53Pnqy8Yo7WzWGix8QHgrVebooG7RTwJZkuUcIpiemSICcls-tDE6_ZL7_8si6w2jHbpACyQNMW73BSRRD6PMBtNz6n6Pi_vWc0Ig3G/s640/IMG_3734.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">food is served</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IXcv-xc6tAeguolAr0l5EA7ciVOaDPvqps056UsJQus3ddviUYzxZVavcB99Ux8X-Wu-LPn9Yc4T9D9yYatXUOrUXkaFl1yrSbLBTDPt1qa13iftOb_aY69jdg26Q_q8bI237M7d92pZ/s1600/IMG_3711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IXcv-xc6tAeguolAr0l5EA7ciVOaDPvqps056UsJQus3ddviUYzxZVavcB99Ux8X-Wu-LPn9Yc4T9D9yYatXUOrUXkaFl1yrSbLBTDPt1qa13iftOb_aY69jdg26Q_q8bI237M7d92pZ/s640/IMG_3711.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brandon Jew's dish</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaBNN4oB4_2-Kj1um90DxAWx7p1Z91lFEWtJ37Hu-yn_KojxaeWhe6wsH0v8n7fih7Fw5ybNsMrNZa2lmSqsd3SMBaBUeDbFtD0bEJawceQQgdKrqSXhREaAF9wblpOmDW3OEoXssUqqP/s1600/IMG_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaBNN4oB4_2-Kj1um90DxAWx7p1Z91lFEWtJ37Hu-yn_KojxaeWhe6wsH0v8n7fih7Fw5ybNsMrNZa2lmSqsd3SMBaBUeDbFtD0bEJawceQQgdKrqSXhREaAF9wblpOmDW3OEoXssUqqP/s640/IMG_3717.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcPtavFmnMFqDA53vdk5VouGnAu8AyMQYmwrDhWpiIa4ydvTeneEkPqS2DqoEKG1i6wrI_CKrk9V7pf3E8BcgQHXEa9TdJKB66BBc0IgURPIrW1uRmMp-22EhsoIWFRFaqiapprC6Tucc/s1600/IMG_3724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcPtavFmnMFqDA53vdk5VouGnAu8AyMQYmwrDhWpiIa4ydvTeneEkPqS2DqoEKG1i6wrI_CKrk9V7pf3E8BcgQHXEa9TdJKB66BBc0IgURPIrW1uRmMp-22EhsoIWFRFaqiapprC6Tucc/s640/IMG_3724.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David Barzigan's ice cream dish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJCom2vdoAlsd_oC559X7Xv__eH1FKRCmknMEwjohGeGNWZjxvreAUYY245Dgo1YmBMv10lksoMbXDFrv60wFW70CCa7HGotWcfkjRBpCGnSHRuL5T8GEng1dYiQWiM39lnQigNm7Jb_9/s1600/IMG_3750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJCom2vdoAlsd_oC559X7Xv__eH1FKRCmknMEwjohGeGNWZjxvreAUYY245Dgo1YmBMv10lksoMbXDFrv60wFW70CCa7HGotWcfkjRBpCGnSHRuL5T8GEng1dYiQWiM39lnQigNm7Jb_9/s640/IMG_3750.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stefan's dish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGzdr_V9R0e_ZHwAQF-0gMdfkKVLCsAA9UQu-TevklcKY-tTitfUWSST1nzR7204oq8FrK93mfY_hiiJSX2aSTDSX0TwHirxWmdKDbav6DFitEhHW3R1uSjLR0D-OvLxmRyjlgOtc-HGb/s1600/IMG_3757.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGzdr_V9R0e_ZHwAQF-0gMdfkKVLCsAA9UQu-TevklcKY-tTitfUWSST1nzR7204oq8FrK93mfY_hiiJSX2aSTDSX0TwHirxWmdKDbav6DFitEhHW3R1uSjLR0D-OvLxmRyjlgOtc-HGb/s640/IMG_3757.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mark Dommen's dish</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIdWKh7Rds7u9Xgx1x549hoMRRKqgdDsU5ZBRZrGHf1UXzqhVPaWVEbIJiCJwanZd8atQBlCq_TlxlSQh2dirfR3XTMNq6gD1W_XIRyVwvaOfL83w8HQIhguVC58iN73vngLWixsGQ-0g/s1600/IMG_3766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIdWKh7Rds7u9Xgx1x549hoMRRKqgdDsU5ZBRZrGHf1UXzqhVPaWVEbIJiCJwanZd8atQBlCq_TlxlSQh2dirfR3XTMNq6gD1W_XIRyVwvaOfL83w8HQIhguVC58iN73vngLWixsGQ-0g/s640/IMG_3766.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNvWsVnfNOg4FMmQKFfKI00HEBNZtNedSXWr0ACQzKZ04x0nbpE-19PezPhDgKlem0qntK1dNna_x2PbcBMGVIQKrejIozj5I7c-lMtNakW_gXfk7vfngLFSIOJR8ap3_HFeIMkabhAC9/s1600/IMG_3719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNvWsVnfNOg4FMmQKFfKI00HEBNZtNedSXWr0ACQzKZ04x0nbpE-19PezPhDgKlem0qntK1dNna_x2PbcBMGVIQKrejIozj5I7c-lMtNakW_gXfk7vfngLFSIOJR8ap3_HFeIMkabhAC9/s640/IMG_3719.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I want their job</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-Rwb10J9BG-l130lpg-0x7Ll9rcqFIpwXTS_lG1IzKXi_RcfqIYa48_4YxgkvYWRKoftQNd4sqoa5PiXS9eHFTFc5Irc_ixRCr9QmRjPgKcrtW8NRAm11cgwjWY_nSjlDKXv_nuB1cdk/s1600/IMG_3780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-Rwb10J9BG-l130lpg-0x7Ll9rcqFIpwXTS_lG1IzKXi_RcfqIYa48_4YxgkvYWRKoftQNd4sqoa5PiXS9eHFTFc5Irc_ixRCr9QmRjPgKcrtW8NRAm11cgwjWY_nSjlDKXv_nuB1cdk/s640/IMG_3780.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final dishes</td></tr>
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This year was definitely bigger and it will just get better and better. I love every single thing about it. From the Michael Bauer talk, Illy's coffee cook off, celebrity chefs to non stop food, wine and cocktails. Can't wait to taste what next year has to offer.<br />
<br />Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-80923991783656722522012-07-19T12:12:00.001-07:002012-12-12T16:15:51.900-08:00Lamb Jam SF<div class="separator" style="clear: both; text-align: center;">
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The 3rd Annual Lamb Jam was held last Sunday at the Presidio in SF. It's all about lamb at this event. It was an Iron chef competition with lamb as its secret ingredient. It was a very unique event. There was a butchery demo, a competition of lamb dishes where you get to be the judge, they have beer and wine plus a lot of lamb goodies and stuff. What's also cool about it was that the place was divided by the lamb parts they were serving. The shank, loin and leg have their own places. Lamb fanatics were definitely in heaven that day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9ZYJ0k2R0VSp0zf6abltWg0_gG7Fzp52zuXDETsUeQEb5iCZNU31TBLaKp3IRHvjiMi3z9ius2GLxrXmnAIrKC-QgXjArb1KVmYh8ueU4N-PwCZ81LcEuNPkAsWNqJgzfDTczD-FcNPH/s1600/IMG_3161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9ZYJ0k2R0VSp0zf6abltWg0_gG7Fzp52zuXDETsUeQEb5iCZNU31TBLaKp3IRHvjiMi3z9ius2GLxrXmnAIrKC-QgXjArb1KVmYh8ueU4N-PwCZ81LcEuNPkAsWNqJgzfDTczD-FcNPH/s640/IMG_3161.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There was a DIY lamb rub spice kit where you get to choose the different spices that goes in your kit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsDg7Zh4BTJ_Jpn1irgmHoZi1WFUUiqf1xHTBwBGXouN0CUeC0HcVyENSmRS4GT2aum1a7Hqqd0b0MyOR1CC5VJsYVZDFmt0gawj89I37MeHIpiy4x9-4AB0gayJU44TPoo5X-zXy382d/s1600/IMG_3335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsDg7Zh4BTJ_Jpn1irgmHoZi1WFUUiqf1xHTBwBGXouN0CUeC0HcVyENSmRS4GT2aum1a7Hqqd0b0MyOR1CC5VJsYVZDFmt0gawj89I37MeHIpiy4x9-4AB0gayJU44TPoo5X-zXy382d/s640/IMG_3335.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butchery demo from Dave the butcher, Chef John Fink and Don Watson</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7T3nZTEBLqXYjjCtTqvZnHWgHSoyYR6kFFA75XP1ygGNyfIbPH93nr_wg294JV77nsT6jzGVsvze7GvW0F0DQPoT41TbycVDDRuig6QCI3BBmPsxV36orUijbL4XbGfG5p_NZTuAe5qJ/s1600/IMG_3341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7T3nZTEBLqXYjjCtTqvZnHWgHSoyYR6kFFA75XP1ygGNyfIbPH93nr_wg294JV77nsT6jzGVsvze7GvW0F0DQPoT41TbycVDDRuig6QCI3BBmPsxV36orUijbL4XbGfG5p_NZTuAe5qJ/s640/IMG_3341.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Also a place where art is inspired!</td></tr>
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Lamb is a little tricky to cook. It has to be cooked right, often medium rare and shouldn't be too gamey. With this event, all the lamb dishes I've tasted were all amazing and cooked perfectly. Dishes had a perfect balance of acidity, sweetness, some crunchiness, freshness from the herbs and citrus all without overpowering the flavor of the animal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FEewXNfplEk7NdXv-cOFvg-Bjjsdcv2y0Oayx12Xntxd221C6B6zWgXbDwb3XhJMk0Rdc_mWRgT0jxek0jDgTXRqT9MlCoolQhUFbaQ8-fx2vO86aOh1D9ovATn4egJm218jYV2kXQ7y/s1600/IMG_3206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FEewXNfplEk7NdXv-cOFvg-Bjjsdcv2y0Oayx12Xntxd221C6B6zWgXbDwb3XhJMk0Rdc_mWRgT0jxek0jDgTXRqT9MlCoolQhUFbaQ8-fx2vO86aOh1D9ovATn4egJm218jYV2kXQ7y/s640/IMG_3206.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have to say, this was the best drink for me that day. Genius! Bourbon Coke slushy..</td></tr>
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I love all the lamb dishes but if I have to pick the least, it would be the one from Tacolicious. The meatball was good and the sauce has a kick but I just hoped there was some bread or something that can mellow down the strong flavor. Also compared to the other dishes, there were a lot more different flavors complementing each other but their meatball was good.<br />
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<b><u>CIA shots</u></b> (Chefs in action)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhnXIR1qSPMsuygbUZa9v9Twu3l1VU5-gk1iBtfOmqsgN-JOJL04Na5HunKIuW0BNdVSNqFX0DVCv5sFQSbRhbVfeV9u6QerflATMSO08F1S_QFsak9HYHgnrwiOK4g2Soamm5HIG6iJQ/s1600/IMG_3169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhnXIR1qSPMsuygbUZa9v9Twu3l1VU5-gk1iBtfOmqsgN-JOJL04Na5HunKIuW0BNdVSNqFX0DVCv5sFQSbRhbVfeV9u6QerflATMSO08F1S_QFsak9HYHgnrwiOK4g2Soamm5HIG6iJQ/s640/IMG_3169.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Adam from Brasserie S&P</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBHdVXc-yOpEo2dI-TABDiOyk-d13cAxkOYDVIrv0fJXK5ZP2I8kwFJEAdTJwW1Zm2gIc3i1N9tyb4jqm84RyHgrDpQboRrKXSjx3tS8xUzT9qdy2VTtDAVMOBDQuylWcsqEM3svhQrIh/s1600/IMG_3152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBHdVXc-yOpEo2dI-TABDiOyk-d13cAxkOYDVIrv0fJXK5ZP2I8kwFJEAdTJwW1Zm2gIc3i1N9tyb4jqm84RyHgrDpQboRrKXSjx3tS8xUzT9qdy2VTtDAVMOBDQuylWcsqEM3svhQrIh/s640/IMG_3152.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One Market chefs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ViKjaKJCSr8P8mLxILenZweAQ5YYLr_qm-jmhnelPhpJxrwmdEfbtZZu31v3_hAVySdo1XKgxG5d1WE8eaNUSZaGxubAGnK8kCzctnTxuqeTs9IuChhwBjBjffE2Y1Ocfnvp9pwU0wnJ/s1600/IMG_3173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ViKjaKJCSr8P8mLxILenZweAQ5YYLr_qm-jmhnelPhpJxrwmdEfbtZZu31v3_hAVySdo1XKgxG5d1WE8eaNUSZaGxubAGnK8kCzctnTxuqeTs9IuChhwBjBjffE2Y1Ocfnvp9pwU0wnJ/s640/IMG_3173.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jackson's</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTAQxguNbpJd1hVjrdhTIcwYwCkDx7c9aZFxHFrJa7FRS54pYaM3iyiTyc9OCohHyQNVaGpRynBm8axCAEkNOqDLZMDazIKWltzJS2lxZ-IuWJcOYd0GO4IuUBHGKErrV7dUJbi1vFcLF/s1600/IMG_3192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTAQxguNbpJd1hVjrdhTIcwYwCkDx7c9aZFxHFrJa7FRS54pYaM3iyiTyc9OCohHyQNVaGpRynBm8axCAEkNOqDLZMDazIKWltzJS2lxZ-IuWJcOYd0GO4IuUBHGKErrV7dUJbi1vFcLF/s640/IMG_3192.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Jen Biesty of Scala's Bistro as the "sheep"</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lkxpos3dQ6KIuVyKMyPw6_qRDTF8LKMMLkBoP8RVQmv49l5acJCBZN5pNh7Z8Qn2Cxz6YclBDQ-2mnzfs4RywX-7ic4_kHojxl6FPVB14rnws7OxmWS945UGQblXy_Ci6B2xV2YgXbg7/s1600/IMG_3306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lkxpos3dQ6KIuVyKMyPw6_qRDTF8LKMMLkBoP8RVQmv49l5acJCBZN5pNh7Z8Qn2Cxz6YclBDQ-2mnzfs4RywX-7ic4_kHojxl6FPVB14rnws7OxmWS945UGQblXy_Ci6B2xV2YgXbg7/s640/IMG_3306.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grand Cafe chefs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_cY-HSe_dtXxp9ERit7Eace1-W3czHpl01YgwEcIgjKOS3DVS7wCP6jTe0CRWUhE0K0ekiKBuETI4VaCiAQTSMI1ZpbJupyBOIW-gKo-npEE2NJVK4cGSg8j12BqHYadIHuukrZT2pgH/s1600/IMG_3265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_cY-HSe_dtXxp9ERit7Eace1-W3czHpl01YgwEcIgjKOS3DVS7wCP6jTe0CRWUhE0K0ekiKBuETI4VaCiAQTSMI1ZpbJupyBOIW-gKo-npEE2NJVK4cGSg8j12BqHYadIHuukrZT2pgH/s640/IMG_3265.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Whole Beast crew</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD18x01yvPknh442f4oKD2BPUmKPCntx5a3ojwDvJxTL5EvwgDlxHlnTu2ICm3CFM9d_L-ed4UD-R5abGHkC1JPeYxHRntZrKTobUvwlK5hMx7VeDBc6CzTZnBzX9q-tVfHiTFfmvhMYau/s1600/IMG_3337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD18x01yvPknh442f4oKD2BPUmKPCntx5a3ojwDvJxTL5EvwgDlxHlnTu2ICm3CFM9d_L-ed4UD-R5abGHkC1JPeYxHRntZrKTobUvwlK5hMx7VeDBc6CzTZnBzX9q-tVfHiTFfmvhMYau/s640/IMG_3337.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Alicia Jenish and Chef Jen Biesty</td></tr>
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<b>The winners this year were:</b></div>
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<b>Jaff Mall (Zin) - People's choice</b><br />
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<b>Dino Vasquez (Eastside West) - Best shank</b><br />
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<b>Antelmo Faria (Tacolicious) - Best leg</b><br />
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<b>Mark Dommen (One Market) - Best shoulder</b><br />
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<b>Vernon Morales (Town Hall) - Best in show/Best loin</b></div>
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<b><u>Dish shots:</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlR4TdMc2jmpKWlfbx56FH5vEY-zMupEXhIbvhYeVSPDuROg9pthsurH1aXfRcY2vOfBsTOIyGP6QKE7lwvdOkzWYxWHJ9muNsHhkvgCYz-Q1sgUIOLfP2wBnH3tf7d1hqhPdZNrkcVcM/s1600/IMG_3181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlR4TdMc2jmpKWlfbx56FH5vEY-zMupEXhIbvhYeVSPDuROg9pthsurH1aXfRcY2vOfBsTOIyGP6QKE7lwvdOkzWYxWHJ9muNsHhkvgCYz-Q1sgUIOLfP2wBnH3tf7d1hqhPdZNrkcVcM/s640/IMG_3181.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Brasserie S&P. Grilled lamb loin, fennel confit, meyer lemon relish</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgND86B1ook-bG7FQxwLJsULPiVtdUf2fz8070TQsK5s6eJ3OOYnf3oSyPdRuLTXyGz5YD3vIabAK6ypCV4rW2jFGX5_fZbfjPKx-UWk6fQTjPmFEa1MRwIi3cTj_q18UJa4BQfnexEWgbh/s1600/IMG_3241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgND86B1ook-bG7FQxwLJsULPiVtdUf2fz8070TQsK5s6eJ3OOYnf3oSyPdRuLTXyGz5YD3vIabAK6ypCV4rW2jFGX5_fZbfjPKx-UWk6fQTjPmFEa1MRwIi3cTj_q18UJa4BQfnexEWgbh/s640/IMG_3241.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrom4YD4bVcZy5C4vZmYWWbc-YNWdSUYZ9A_cOBa2gTaxbeuS7PUOLuZ3bZ-CfsYzR1FLI9BTMCJ0qL4FIAHiUgv_ID6MplLMOOcQD6K0zFL9FmNSjrojT7w_n8h1Q6Um7lIVc4llLXqm/s1600/IMG_3187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrom4YD4bVcZy5C4vZmYWWbc-YNWdSUYZ9A_cOBa2gTaxbeuS7PUOLuZ3bZ-CfsYzR1FLI9BTMCJ0qL4FIAHiUgv_ID6MplLMOOcQD6K0zFL9FmNSjrojT7w_n8h1Q6Um7lIVc4llLXqm/s640/IMG_3187.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Shoulder tacos from Jackson's. Fresh tortilla, "lava lake lamb", lemon verbena salsa. I can eat a dozen of these</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeDNgZ1HekqJT3-8cJ2v9yHaV0J3To5J78qE9fKkWuOMZvD5QOXVzq-Dlsn8wrU-8bnq7nEoD2vR_2FtLcvIwBtT6xpzi2t1HGOTa2fIirP5KF4vCxLBUXNh5f7UJLr5pT94Vw2W8EBdX/s1600/IMG_3296.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeDNgZ1HekqJT3-8cJ2v9yHaV0J3To5J78qE9fKkWuOMZvD5QOXVzq-Dlsn8wrU-8bnq7nEoD2vR_2FtLcvIwBtT6xpzi2t1HGOTa2fIirP5KF4vCxLBUXNh5f7UJLr5pT94Vw2W8EBdX/s640/IMG_3296.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One Market's Lamb shoulder lettuce cups. Very fresh, alot of herbs with a hint of fish sauce. Tasty asian inspired dish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZApCpZb5Orykj9MGjVHgJmhSxRw5VEFQGQO1CqdeqAXB0BXt8YnDUt3osayPFSaXJNSvBHK0Qn_453GFMyctgTwVNtFRxXNi5GdjfLnVhCwtWu-fFq82SYEpYiBN2OQddO7uvSvfdpBCm/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZApCpZb5Orykj9MGjVHgJmhSxRw5VEFQGQO1CqdeqAXB0BXt8YnDUt3osayPFSaXJNSvBHK0Qn_453GFMyctgTwVNtFRxXNi5GdjfLnVhCwtWu-fFq82SYEpYiBN2OQddO7uvSvfdpBCm/s640/IMG_3217.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jake's spiced lamb loin with Chimichurri and Farro salad. Lamb was just perfectly cooked and the salad was amazing</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Five's Cocoa and chile crusted lamb loin, roasted fresno chili agrodolce and bean salad. Didn't really tasted the cocoa but the lamb was cooked right.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9OXVo4lrn_2t5VkpxA8AU774eX5vLf9ybyzGFrvHbPNLOprI3y_JE4fxXm1HkjpIAyFL_E7-j0JBp3lgZqqWlbkHGhRnZklt3QmlcwbiMCnW5bFdJi467HJr-pSI2Wj4VfnAzc0WtYZV/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9OXVo4lrn_2t5VkpxA8AU774eX5vLf9ybyzGFrvHbPNLOprI3y_JE4fxXm1HkjpIAyFL_E7-j0JBp3lgZqqWlbkHGhRnZklt3QmlcwbiMCnW5bFdJi467HJr-pSI2Wj4VfnAzc0WtYZV/s640/IMG_3252.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zin's red-eye braised lamb with sweet corn grits and Eastside farm chow chow</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx9voXr7f0nm6JeKyoufN35RoIHr-cqKTmTVFy-0sbADbO7_IQ18sgxkLwEz4deAp5bvnElT3ygY05p3Gq-SekMaiFLJutzpWobj7LkgvdYolePHPmB6pE0zXNeRpQjoAVnVpNhmUXlJK/s1600/IMG_3246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx9voXr7f0nm6JeKyoufN35RoIHr-cqKTmTVFy-0sbADbO7_IQ18sgxkLwEz4deAp5bvnElT3ygY05p3Gq-SekMaiFLJutzpWobj7LkgvdYolePHPmB6pE0zXNeRpQjoAVnVpNhmUXlJK/s640/IMG_3246.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puccini and Pinetti's herb braised lamb shank with wild mushroom polenta.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7fx-zyD5m_bsA-77P9pvZ3gzvjp61rfZcZwxC-TIYvM6ZdWac9y6Lh3OVG2gt4fsPxVLy0nknq9-okoVhRxS9f8GHo_bg3n-rL7x69zLteGt23eHJf-W4ZCIPgEdLww5SoMN1PThU5X5/s1600/IMG_3287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7fx-zyD5m_bsA-77P9pvZ3gzvjp61rfZcZwxC-TIYvM6ZdWac9y6Lh3OVG2gt4fsPxVLy0nknq9-okoVhRxS9f8GHo_bg3n-rL7x69zLteGt23eHJf-W4ZCIPgEdLww5SoMN1PThU5X5/s640/IMG_3287.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top chef Jen Biesty's coriander marinated roasted leg of lamb, heirloom carrots, almond olive salad with octopus crackling. Perfect citrus acid balance. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NBO4kxkJkcci5pu2KiuPnXboveGnzNkzxYRJRMRBk3Q1fpe6QdkMzdgFQ8xJexO2UHgX-4EehO64Ue2A3qEbqspucYqw39OvjMhyphenhyphen4XYu8fabCFZKYpa2K504uBUGyh4VNb3T9FvAmbBh/s1600/IMG_3303.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NBO4kxkJkcci5pu2KiuPnXboveGnzNkzxYRJRMRBk3Q1fpe6QdkMzdgFQ8xJexO2UHgX-4EehO64Ue2A3qEbqspucYqw39OvjMhyphenhyphen4XYu8fabCFZKYpa2K504uBUGyh4VNb3T9FvAmbBh/s640/IMG_3303.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tacolicious' lamb meatballs with chipotle sauce. It has a nice kick!</td></tr>
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<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">They all deserve to win since all chefs showed different ways to highlight and complement the great flavor of lamb. For me there were 3 standout dishes. Looking back, these dishes show the complexity of each elements. It may look simple but there were a lot of things that those ingredients went through.</span></span></span><br />
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">Here are my top 3 dishes:</span></span></span><br />
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">3. <b><u>Grand Cafe's</u></b> Lamb merguez with yogurt foam, crispy spiced pita, pickled veggies, plum gelee and roasted tomato. It was definitely flavorful. I took that perfect bite with almost all the ingredients and it worked perfectly. It was also plated beautifully for me so that's a plus.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUTk3cQv18oMQUC8MHAo9E2WUwNT5ShJY5j1AEgSDBrKzhhDRZo-cpTTXa9B3zyuKwsSmkBk7MOlEhefNKe9WdR2VRrzyTUYUmU5fdoxVpzTOIvffYQNh1ORaQ3k7o6zP9zOwxSDq93X5/s1600/IMG_3312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUTk3cQv18oMQUC8MHAo9E2WUwNT5ShJY5j1AEgSDBrKzhhDRZo-cpTTXa9B3zyuKwsSmkBk7MOlEhefNKe9WdR2VRrzyTUYUmU5fdoxVpzTOIvffYQNh1ORaQ3k7o6zP9zOwxSDq93X5/s640/IMG_3312.JPG" width="640" /></a></div>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">2. <b><u>Eastside West</u></b>'s Achiote braised lamb shank with stuffed swiss chard, green olive salsa and that cheesy plantain chips. Great combination of flavors especially that plantains chips dusted with Queso de bola. The swiss chard was also stuffed with ground lamb for that extra lamb kick. It was definitely memorable.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWbhFE_S2N18ckPL9gZ47SwPTyY0cPsIDWrt4bAK3wpPN9QTqedPeTMbLgNquIxL_LsE6fK0GeanW0Z3Z0NO-4bWGToWBsfs5XAb0xcd_-aszqgRUi3CEMAdyHekCZZUgu7Sbrc8I0sbt/s1600/IMG_3258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWbhFE_S2N18ckPL9gZ47SwPTyY0cPsIDWrt4bAK3wpPN9QTqedPeTMbLgNquIxL_LsE6fK0GeanW0Z3Z0NO-4bWGToWBsfs5XAb0xcd_-aszqgRUi3CEMAdyHekCZZUgu7Sbrc8I0sbt/s640/IMG_3258.JPG" width="640" /></a></div>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">1. Best dish that day for me was <b><u>Town Hall'</u></b>s </span><span class="Apple-style-span" style="line-height: normal;"><i>The Lamb and the Fig</i></span><span class="Apple-style-span" style="font-style: normal; line-height: normal;">. It was lamb loin wrapped in fig leaf with tomato and fig marmalade, sheep's milk yogurt, and a chickpea polenta. First it looks amazing. It's art in a plate. Second, lamb and fig just marries well together. Great flavors all together and definitely shows how all of them complements each other. You can definitely see the complexity of each component. Amazing dish!</span></span></span><br />
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It was a learning experience for me attending this event. It was inspiring. I tasted some of the best lamb dishes in SF. I learned different ways to complement this protein and let it shine. Thanks to the staff of this event for making it a successful event and for letting me experience it! Thanks Courtney! :)<br />
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB6RB8SvkjJphTQN7tifz1mISsUwny7yTLycuVByyCRQjCTIHIjPd-eIMQRFrM5vVOagUqL2AtbNTPu-ruhOU0e70DS8seJAHYVlzz2o1tOqLEhd28vkjqbZLNaJev8c4XIC2M5pyrrtX/s1600/IMG_3281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglB6RB8SvkjJphTQN7tifz1mISsUwny7yTLycuVByyCRQjCTIHIjPd-eIMQRFrM5vVOagUqL2AtbNTPu-ruhOU0e70DS8seJAHYVlzz2o1tOqLEhd28vkjqbZLNaJev8c4XIC2M5pyrrtX/s640/IMG_3281.JPG" width="640" /></a></div>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>
<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;">For more Lamb Jam pics visit my facebook page at <a href="http://www.facebook.com/pages/Fers-Bite/209952209044711" target="_blank">Fer's Bite.</a></span></span></span><br />
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<span style="color: #373737; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 24px; font-style: italic; line-height: 39px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br /></span></span></span>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com1tag:blogger.com,1999:blog-422811293564104734.post-15737355054087423542012-03-09T10:15:00.002-08:002012-03-09T10:21:41.491-08:00Backstage pass at Behind the Cart: NOLA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6MCRPEAm6s3IsaMRiEK0Oa21fJvvTNj-o-EM-cJ8OZTRjBMrH4rNF_UWx27VoOdbjn7PK8ykAehA0gv_LCQBnFDb86dl6qHvpkI9J0S_tu0daUaJgTcy9HSpWEeMbhMw00yNLPRR-1Cq/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6MCRPEAm6s3IsaMRiEK0Oa21fJvvTNj-o-EM-cJ8OZTRjBMrH4rNF_UWx27VoOdbjn7PK8ykAehA0gv_LCQBnFDb86dl6qHvpkI9J0S_tu0daUaJgTcy9HSpWEeMbhMw00yNLPRR-1Cq/s640/IMG_0457.JPG" width="640" /></a></div><br />
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It was the 4th installment of <a href="http://www.behindthecart.com/" target="_blank">Behind the Cart</a> and this time they're bringing New Orleans to SF! It was a night of crawfish, shrimp, gumbo, hush puppies and great music. It was a sold out event of about 66 guests and all I can say is that Old Skool Cafe was definitely transformed into the streets of Nola.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEm1x5Umhs6KcZ_mUOQgltUnwSI6L-xs5f_H6fEEaIFOy7vJURZEG31gQvCA-XTCe3A6ICkxiSvoO3jS4nyLIp4GDLMkifZSJlhahnLzfz7gx98XRHOPuOZXRDjAiZnlRLj9at_KgUHbY/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEm1x5Umhs6KcZ_mUOQgltUnwSI6L-xs5f_H6fEEaIFOy7vJURZEG31gQvCA-XTCe3A6ICkxiSvoO3jS4nyLIp4GDLMkifZSJlhahnLzfz7gx98XRHOPuOZXRDjAiZnlRLj9at_KgUHbY/s640/IMG_0467.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">table set up</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIdnNOSEEhKDAHNXCQQHljkEWmZwSIupTVZqywCcC31pdxC9zrSOKubAAg4sBaiAM9eSe2Im0ejtP5J4sGxc5I7owvB0ec8QWTTxxxv0oShyphenhyphen8l7vDlyhCeOgXApus8klxR782HSfsmmfp/s1600/IMG_0469.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIdnNOSEEhKDAHNXCQQHljkEWmZwSIupTVZqywCcC31pdxC9zrSOKubAAg4sBaiAM9eSe2Im0ejtP5J4sGxc5I7owvB0ec8QWTTxxxv0oShyphenhyphen8l7vDlyhCeOgXApus8klxR782HSfsmmfp/s640/IMG_0469.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who put that jacket there?</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7e1Y-ZLyPnYxGrL9xR3RYiLJ-PSHtBtDyBSLw-5E4u3b417s8aUFM5_tzrRKTcUi5PTI3DWh_6oRhUsyMvPUeCjCDJpX6MD_QAr2fCYxuNT8KXVejrER1PtPJbjyhLEylJSQPxJB9Zg4/s1600/IMG_0493.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7e1Y-ZLyPnYxGrL9xR3RYiLJ-PSHtBtDyBSLw-5E4u3b417s8aUFM5_tzrRKTcUi5PTI3DWh_6oRhUsyMvPUeCjCDJpX6MD_QAr2fCYxuNT8KXVejrER1PtPJbjyhLEylJSQPxJB9Zg4/s640/IMG_0493.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The V.I.P. table!</td></tr>
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For those who don't know, BTC is a mobile underground restaurant brought to you by cheesiest grilled cheese master himself Michael Davidson. Its purpose is to showcase the local food entrepreneurs, share stories, eat amazing food and have a good time. Last Saturday's dinner didn't fail to do all of that. It was definitely LOUD, literally. <a href="http://www.facebook.com/mjsbrassboppers" target="_blank">MJ's Brass Boppers</a> were responsible for having the guests get off their seats, dance and do the train. The people behind the food served that night were: <a href="http://ssgastrogrub.com/" target="_blank">S+S Gastro Grub</a>, <a href="http://angrymaneats.com/" target="_blank">Angry Man Eats</a>, <a href="http://www.fatalleyfoods.com/" target="_blank">Fat Alley Foods</a>, <a href="http://grilledcheezguy.com/" target="_blank">Grilled Cheez Guy</a>, <a href="http://www.suitefoods.com/" target="_blank">Suite Foods</a>, <a href="http://frozenkuhsterd.com/" target="_blank">Frozen Kuhsterd </a>and <a href="http://www.facebook.com/pages/The-Uncommon-Pickle/207877885941159" target="_blank">The Uncommon pickle</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHnJeFgD16GENguK5k8pwJt_daSLol0V3-pCRx_O38uG2bsb6eDGETpKfjg1brkgq5CBxCtgLJsg1F43i-nVadnHOZ4ofWmrQmcJdGMw2SjjThCWIRtZ-O7xVVBCBk4XZ9iU7bRu36N93/s1600/IMG_0514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzHnJeFgD16GENguK5k8pwJt_daSLol0V3-pCRx_O38uG2bsb6eDGETpKfjg1brkgq5CBxCtgLJsg1F43i-nVadnHOZ4ofWmrQmcJdGMw2SjjThCWIRtZ-O7xVVBCBk4XZ9iU7bRu36N93/s640/IMG_0514.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy chefs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyCa6hyqm_BjkXP15soUsGVomyTx-UNCB8tQHPBRdGYNUobNGZSTqahKo3UG4HtA2vxJZ8vVqGwlmFGhzzLmdaUVHX4Q0X8KXOgslhIKTfoELLm2SQfVNY3AEez-d6Kxcq_nUgQf4lHjJ/s1600/IMG_0525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyCa6hyqm_BjkXP15soUsGVomyTx-UNCB8tQHPBRdGYNUobNGZSTqahKo3UG4HtA2vxJZ8vVqGwlmFGhzzLmdaUVHX4Q0X8KXOgslhIKTfoELLm2SQfVNY3AEez-d6Kxcq_nUgQf4lHjJ/s640/IMG_0525.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simone of S+S Gastro Grub sharing what she knows best</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zj66vVo8bxf1hkr8ACOnJJfTbnyWiS_rHScufG2R-V39hmx31GQL0isx1EyXuKXtmCpH11GfAMlb7qOJGoc3Wne80JR3re1vFFhLSubuhRBNDN4i7qJqjxmU-O5wegpq8MLxiG6zUYfy/s1600/IMG_0548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zj66vVo8bxf1hkr8ACOnJJfTbnyWiS_rHScufG2R-V39hmx31GQL0isx1EyXuKXtmCpH11GfAMlb7qOJGoc3Wne80JR3re1vFFhLSubuhRBNDN4i7qJqjxmU-O5wegpq8MLxiG6zUYfy/s640/IMG_0548.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MJ Brass Boppers</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnFJR1HUdpI_qM9TuAxEuK-ApYaplkmdJMMveIaXiS7k9iOs0v3SgHpDJ8Z9Jk4awjS61cu6VUYaXDCAwuJja4iTkHzNjkesq68UjUvTh9sfqd7pnrUaWupmUO_YKgZ3hqDFVUq72njvx/s1600/IMG_0552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnFJR1HUdpI_qM9TuAxEuK-ApYaplkmdJMMveIaXiS7k9iOs0v3SgHpDJ8Z9Jk4awjS61cu6VUYaXDCAwuJja4iTkHzNjkesq68UjUvTh9sfqd7pnrUaWupmUO_YKgZ3hqDFVUq72njvx/s640/IMG_0552.JPG" width="640" /></a></div><br />
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I got the chance to get behind the scenes and help out with prepping food in the kitchen and also serve dinner. The mood in the kitchen was definitely intense. Imagine different chefs cooking, plating food, and having a great time. Whew! It was definitely a challenge I enjoyed being a part of. I met great people and ate some delicious food. I must say, the restaurant itself definitely has some character. It was sleek, classy, and the set up was great too. 66+ people were seated comfortably and with the band playing, it really got loud and cozy! It was located around the Bayview area of San Francisco and walking towards the restaurant kinda scared me at first. Just a little bit.. A lot of people were hanging out around the corners and you can actually smell their business. I had to do the "no eye contact" walk since I have a back pack with my camera on it. Once I enter the restaurant though I was transported to a different place.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsszMWHwa-kUD7-cOWS5NLcRIBtowRtSp8xHIectvRqa8C-snkjB0oB3HYi5kV47krr_hEDFBpKXw_6NDLiIyKtqrs58I9mqdAuCB2hs3GM8HjMvScYLPRKmW0gLDHcvVtG_YcNTNW0Au/s1600/IMG_0504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsszMWHwa-kUD7-cOWS5NLcRIBtowRtSp8xHIectvRqa8C-snkjB0oB3HYi5kV47krr_hEDFBpKXw_6NDLiIyKtqrs58I9mqdAuCB2hs3GM8HjMvScYLPRKmW0gLDHcvVtG_YcNTNW0Au/s640/IMG_0504.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Intense talk by the captain</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLPSLRhegBVM1G4WmrT7JjBVS2VwadmvbMTHXqzSSn_0pzJfW33B7uzVZuB8MsVZlZKyMA613fzsZ_QijhKunPGToleU5csmOySs-lKX68TC6GIJSzwo_wD75r1efo8v5QcOJUJwq0z_r/s1600/IMG_0487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLPSLRhegBVM1G4WmrT7JjBVS2VwadmvbMTHXqzSSn_0pzJfW33B7uzVZuB8MsVZlZKyMA613fzsZ_QijhKunPGToleU5csmOySs-lKX68TC6GIJSzwo_wD75r1efo8v5QcOJUJwq0z_r/s640/IMG_0487.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michael Davidson sharing his masterplan for the night</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6fxKlhmskkmRwCLwktcsvs_w2zOPkPANnP__BXqrPTuoEzkzFRbL-BCHVTCPleBQCaA0bIc2ekRkqrSpXWetCfm5_KXoOQ_svFmEmygIwB41Jt0K0KcQ6jM3inmYEsni7H1CpzV_jHer/s1600/IMG_0471.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6fxKlhmskkmRwCLwktcsvs_w2zOPkPANnP__BXqrPTuoEzkzFRbL-BCHVTCPleBQCaA0bIc2ekRkqrSpXWetCfm5_KXoOQ_svFmEmygIwB41Jt0K0KcQ6jM3inmYEsni7H1CpzV_jHer/s640/IMG_0471.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angry Man Eats prepping his honey butter</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk-94RxMlT8rH4CoJJD2E-lo9fby3tVmtP6QU3mL5tD99WAToibuce3GYkJcQoImgnyEKS7I5cD8NXz21zbaykYdIsStc1IZ_cPft0dYhEbILP0YWa98Gk8mAnnaUnG24U_8fRnF6T45H/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk-94RxMlT8rH4CoJJD2E-lo9fby3tVmtP6QU3mL5tD99WAToibuce3GYkJcQoImgnyEKS7I5cD8NXz21zbaykYdIsStc1IZ_cPft0dYhEbILP0YWa98Gk8mAnnaUnG24U_8fRnF6T45H/s640/IMG_0488.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fat Alley Foods cooking the Shrimp Etouffee</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm37qEu5rHa5Zca5J_MkSqZYnh-klkq-FOhWC3M5Yz7PQpEhg5Jqad4xYgm3XaJFMltj6GZ_KFLmHet1IMtuKZeL9VmcPX9ALqdpOfDyjzYyXRFlSM8Z-GK_jeodyY39vS2WT30UJVezyi/s1600/429954_10150593316148733_668908732_9197354_401611442_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm37qEu5rHa5Zca5J_MkSqZYnh-klkq-FOhWC3M5Yz7PQpEhg5Jqad4xYgm3XaJFMltj6GZ_KFLmHet1IMtuKZeL9VmcPX9ALqdpOfDyjzYyXRFlSM8Z-GK_jeodyY39vS2WT30UJVezyi/s640/429954_10150593316148733_668908732_9197354_401611442_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caught in the act by Nicole Quihuis (Thanks for the photo Niki)</td></tr>
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Let's talk about the food. My favorite was the Gumbo Pot Pie by S+S Gastro Grub. The dough was flaky and buttery and the gumbo is just rich and packed with crawfish, chicken and sausages. I also like the combination of the crawfish wonton with creole mustard aioli and satsuma bourbon marmalade. It was sweet and crunchy. S+S really did a great job in terms of utilizing the crawfish. Some of their crawfish actually came from Louisiana and some were live ones from the Bay Area. Angry Man Eats' Hush puppies were addictive too especially with that honey butter and home made pepper jelly. I can eat a whole bag of those fried balls. I've heard great things about the dessert as well. I didn't get the chance to stay for dessert though and I know I missed a lot since people have been raving about the Leige waffle with the salted caramel frozen custard. Thanks to Nicole of <a href="http://www.facebook.com/pages/Pretty-Hungry/159808387412293" target="_blank">Pretty Hungry</a> for some of the pictures. I didn't get to take shots of the Shrimp Etouffee and the dessert but Nicole did. Check out her <a href="http://www.facebook.com/pages/Pretty-Hungry/159808387412293#!/pages/Pretty-Hungry/159808387412293" target="_blank">facebook page</a> for some amazing action shots! :)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOnZha2vmmUQ6Ooexkc6ApcXraMotj8itKklbsYoz35EIJEi8RUjGp6h_8C3tVRWgUnb99DymOfNG54QRtZ6Fcn9U127_mvfIsJ5_pM1dzBoNnmQnGxW7d-lW-gWL0jKsgDP64vKgirUQ/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOnZha2vmmUQ6Ooexkc6ApcXraMotj8itKklbsYoz35EIJEi8RUjGp6h_8C3tVRWgUnb99DymOfNG54QRtZ6Fcn9U127_mvfIsJ5_pM1dzBoNnmQnGxW7d-lW-gWL0jKsgDP64vKgirUQ/s640/IMG_0510.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Menu</td></tr>
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<div style="text-align: center;">Here are some food shots from the kitchen.</div><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmXvIwPYgtLKP-ChH_PfDkKNpEwxLXayRG4n_Ou-E1-x-8-ZP-12C0JMehuWN9ZXpAQmZHo4ac61wBucF86rKiVJHq8_T5pori7CC8iUVoeKF3noJ28NZ0OCuePtK_d2OBQRqFRKgipr6/s1600/IMG_0480.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmXvIwPYgtLKP-ChH_PfDkKNpEwxLXayRG4n_Ou-E1-x-8-ZP-12C0JMehuWN9ZXpAQmZHo4ac61wBucF86rKiVJHq8_T5pori7CC8iUVoeKF3noJ28NZ0OCuePtK_d2OBQRqFRKgipr6/s640/IMG_0480.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse bouche: crawfish tail meat with water chestnuts mixed with creole mustard topped with crispy wonton and satsuma bourbon marmalade</td></tr>
</tbody></table> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywX7m21OJoBUuzg0QexdnPMp_1xTCuG64FKzbGF35vTiCHnx5ciGF4jXsbLlQlhJq_FbsYVuV73kTLrtt4kOHz9Lhiky-pR_HiAcIhsLx_wpI2_YlNO_N2vFOt8kk9yyHT1T9mjsSuKqx/s1600/IMG_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywX7m21OJoBUuzg0QexdnPMp_1xTCuG64FKzbGF35vTiCHnx5ciGF4jXsbLlQlhJq_FbsYVuV73kTLrtt4kOHz9Lhiky-pR_HiAcIhsLx_wpI2_YlNO_N2vFOt8kk9yyHT1T9mjsSuKqx/s640/IMG_0473.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGZC8KGYJahyphenhyphenLQTJE9XLgDNVwbNg7W7eC82aOGfD18ClIV64P78wIoeMWDal44HHmjIk-e4xdNExBllJcsg6LXeUiahQDXbLA-x9X8jnyBgTwgJXeU7tdDnIbUWMBhU_VhglUFS98qOWz/s1600/IMG_0536.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGZC8KGYJahyphenhyphenLQTJE9XLgDNVwbNg7W7eC82aOGfD18ClIV64P78wIoeMWDal44HHmjIk-e4xdNExBllJcsg6LXeUiahQDXbLA-x9X8jnyBgTwgJXeU7tdDnIbUWMBhU_VhglUFS98qOWz/s640/IMG_0536.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H9UwAJJ9X_gclZRfB7OSDrEJ8BOR2LbVHZ-TPE3yNIt692mzelFrmoU2kD_K9UfMqWyh4l7qjejzzr4jdYcTKdYgf6hOVDtVjg02BLPQZQ-flht2T0JPO7G2AVrx0oj1IfAnH3WRv-vK/s1600/IMG_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H9UwAJJ9X_gclZRfB7OSDrEJ8BOR2LbVHZ-TPE3yNIt692mzelFrmoU2kD_K9UfMqWyh4l7qjejzzr4jdYcTKdYgf6hOVDtVjg02BLPQZQ-flht2T0JPO7G2AVrx0oj1IfAnH3WRv-vK/s640/IMG_0533.JPG" width="640" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;">Fat Alley Foods in action (photo by Nicole Q.)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrT8SdxMs0-rUhNO-xttvt5Xi_KAU1JP5h7S8rMT9M5JEhT9O0FW4ZmwYYrPSKNtbcWTyU006NlnD87cfEbkCmiVLDfSD9A9aGlGVzld5nueq6SR6nV2tuT7Y-dH0gsdzqpt_d9J4a57_q/s1600/425591_10150593315438733_668908732_9197340_1277783990_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrT8SdxMs0-rUhNO-xttvt5Xi_KAU1JP5h7S8rMT9M5JEhT9O0FW4ZmwYYrPSKNtbcWTyU006NlnD87cfEbkCmiVLDfSD9A9aGlGVzld5nueq6SR6nV2tuT7Y-dH0gsdzqpt_d9J4a57_q/s640/425591_10150593315438733_668908732_9197340_1277783990_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Etouffee (photo by Nicole Q.)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUum816aQtOKsowVL7AxSLdqscaveib1690y1ec8jrvtrHGWJLmh1PZq9XcdCOB3YNhCnm7UFu8NUNaHD_q7oNJohD3IsmgWYoPp1bZSKIUBvfCAF2kf64uGGjMWCSpQTyTtGt_NOUCEo/s1600/IMG_0453.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUum816aQtOKsowVL7AxSLdqscaveib1690y1ec8jrvtrHGWJLmh1PZq9XcdCOB3YNhCnm7UFu8NUNaHD_q7oNJohD3IsmgWYoPp1bZSKIUBvfCAF2kf64uGGjMWCSpQTyTtGt_NOUCEo/s640/IMG_0453.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gumbo pot pies waiting for their sauna moment</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTX83n9PktxmFzLFqHeI6wIbs1ccYsbtbPYQER3e5KRailyxKCgn4ClyOOp9224DDsv8UlZQvNQSfpbiNkGSXMnSz3xnN9XMWibVLhx91ciXZsDa6lp-xaHjjLhHjC1pgyVs0LE_8MKP-/s1600/IMG_0556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTX83n9PktxmFzLFqHeI6wIbs1ccYsbtbPYQER3e5KRailyxKCgn4ClyOOp9224DDsv8UlZQvNQSfpbiNkGSXMnSz3xnN9XMWibVLhx91ciXZsDa6lp-xaHjjLhHjC1pgyVs0LE_8MKP-/s640/IMG_0556.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crawfish on a calamansi balsamic salad</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxkgtx8d1vbBaBRyVttygsGuXfLXVv0WLCFf1C7QoromcVU5V4EZT5iZmI-ckCLbVaYtGiwEwwUol-o0IwXFu_S2Rv1UBXIT-W0AnHTfkLg4g-n90FkvOtMtn77d452M1-Mahi9k7VbFJ/s1600/IMG_0557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxkgtx8d1vbBaBRyVttygsGuXfLXVv0WLCFf1C7QoromcVU5V4EZT5iZmI-ckCLbVaYtGiwEwwUol-o0IwXFu_S2Rv1UBXIT-W0AnHTfkLg4g-n90FkvOtMtn77d452M1-Mahi9k7VbFJ/s640/IMG_0557.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Partners in crime; Gumbo Pot Pie by S+S Gastro Grub</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxGIpQyrqDaFmFBVz7AwcExM7leeVBmgwZfpIPkb_HfZ0xACY_XBqbYXj_T3o3gty0uvtPgKoKemDrOzlRNLPFi57k5J0WJlhNZYNomfG4Qv2e8CHoX1OcJql717Z-O65bSHAlGRp4G9P/s1600/IMG_0559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxGIpQyrqDaFmFBVz7AwcExM7leeVBmgwZfpIPkb_HfZ0xACY_XBqbYXj_T3o3gty0uvtPgKoKemDrOzlRNLPFi57k5J0WJlhNZYNomfG4Qv2e8CHoX1OcJql717Z-O65bSHAlGRp4G9P/s640/IMG_0559.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hush Puppies by Angry Man Eats</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyte-42_5HpF2xED3OnL7hvC11xqNPBM7T0nyKBW4WUUtslbAIrdVlK8xCTX1cl3mdqY_bRQvilX6UbuIZA1guLd9LffL518pBtcR6sdmNEtVqIXKeLYKZ08WFnDQe-KpkoNbKGHYoLy4/s1600/IMG_0565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyte-42_5HpF2xED3OnL7hvC11xqNPBM7T0nyKBW4WUUtslbAIrdVlK8xCTX1cl3mdqY_bRQvilX6UbuIZA1guLd9LffL518pBtcR6sdmNEtVqIXKeLYKZ08WFnDQe-KpkoNbKGHYoLy4/s640/IMG_0565.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stinky Cheese Swamp. Red Hawk by cowgirl creamery, Inna Jam's jalapeno jelly and walnuts. Creation by the GrilledCheezGuy himself</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GSbt7Fih-VahQZtmOU1TUPRloQHSG1690PQMdX-HR2PB-GzP4eKDTrVSLa5r96MLgqiMF2ZQk-WNL1cOzpS2PFaWTBgO7D4rLQ94VSnHGQrF-6CBWAWGOJl266DROaDaNbNuIZ1zGq15/s1600/425674_10150593318298733_668908732_9197391_1756998296_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GSbt7Fih-VahQZtmOU1TUPRloQHSG1690PQMdX-HR2PB-GzP4eKDTrVSLa5r96MLgqiMF2ZQk-WNL1cOzpS2PFaWTBgO7D4rLQ94VSnHGQrF-6CBWAWGOJl266DROaDaNbNuIZ1zGq15/s640/425674_10150593318298733_668908732_9197391_1756998296_n.jpg" width="426" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen Kuhsterd in action (photo by Nicole Q.)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPg9DnOi8tySoencC1i4meB0JQ8Wj1mczRqpFQvPVdXrqMR1UEZPe4PE4RffvepYCvHddhgv8y7U1ZrvEKllvgxb_QsActGRBUfuA9vTawb7RTfD4WCi6VYuH_Chu0wpt2dKSvYw-OOvd4/s1600/420078_10150593318413733_668908732_9197393_218345844_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPg9DnOi8tySoencC1i4meB0JQ8Wj1mczRqpFQvPVdXrqMR1UEZPe4PE4RffvepYCvHddhgv8y7U1ZrvEKllvgxb_QsActGRBUfuA9vTawb7RTfD4WCi6VYuH_Chu0wpt2dKSvYw-OOvd4/s640/420078_10150593318413733_668908732_9197393_218345844_n.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collaboration dessert by Suite foods and Frozen Kuhsterd. Salted caramel frozen custard with Liege waffle topped with coffee caramel drizzle (photo by Nicole Q.)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Uncommon Pickle</td></tr>
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</div><div class="separator" style="clear: both; text-align: justify;">The Grilled Cheez guy has done it again. Another successful event! These events are one of the reasons why I love San Francisco. I love the underground scene especially when it involves supporting your local and talented food entrepreneurs. Till next time, rumor has it it won't be that long.. Check out the <a href="http://www.behindthecart.com/" target="_blank">website</a> for further details.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com2tag:blogger.com,1999:blog-422811293564104734.post-44551646670789627932012-02-29T09:31:00.000-08:002012-02-29T09:31:09.061-08:00Bites at Dark and Delicious 2012<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhlbJuMcp6w6l8z31LOmRDPUGkFoAHW_KFuYsFTqNhNsq7eTSRdDgCYiv2SqoHb1DTSbLZB5kpR-S__fl8KU86Pqgv5j0DT0SNaJeOE1bUqKgAUVJ03Gld97JTer77j1GJ7JsLRb-8Z3r/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhlbJuMcp6w6l8z31LOmRDPUGkFoAHW_KFuYsFTqNhNsq7eTSRdDgCYiv2SqoHb1DTSbLZB5kpR-S__fl8KU86Pqgv5j0DT0SNaJeOE1bUqKgAUVJ03Gld97JTer77j1GJ7JsLRb-8Z3r/s640/IMG_0335.JPG" width="640" /></a></div><br />
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It was Dark and Delicious if you know what I mean. If you are thinking about Petite Sirah, tasty bites, Chocolates and alot of Pigs then we are on the same page. It's my first time going to this event and I loved it. The event was held at <a href="http://www.rockwallwines.com//index.cfm" target="_blank">Rockwall winery</a> in Alameda which is a beautiful event space with a great view of the San Francisco skyline. This is the perfect place for this celebration. You are surrounded by barrels of wine on an old airplane hangar. There was a lot of delicious food, mostly pork since the event was sponsored by the National Pork Board. There's a lot of chocolates too that goes well with the wines. If you can't get enough, you can get both pork and chocolate in one with the salted caramel bacon chocolate from Nosh this or Fraiche catering's Bacon brittle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwcM437na11U13Zq6hdE5oCjYDyEsSeNECpOMo94HcZga16N-Vdpzub0u7rFzyqmVM-x6JZFLwnsgadbRwzyTQIA7G4uQIFD8cP5Jy3eXuQoBgzirRAHB6E7T1wBtIVKrk78tNYLBSRfL/s1600/IMG_0329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwcM437na11U13Zq6hdE5oCjYDyEsSeNECpOMo94HcZga16N-Vdpzub0u7rFzyqmVM-x6JZFLwnsgadbRwzyTQIA7G4uQIFD8cP5Jy3eXuQoBgzirRAHB6E7T1wBtIVKrk78tNYLBSRfL/s640/IMG_0329.JPG" width="640" /></a></div><br />
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Dark and Delicious is a yearly event by <a href="http://www.psiloveyou.org/">PS I Love you</a>. It's a celebration of 58 Petite Sirah wineries and delicious food to pair with it. The event is mainly to promote the wines and the local food purveyors. Most of food vendors were not familiar to me. There were a lot of catering companies and local Alameda restaurants during the event and most of them delivered great and exciting pork goodness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJEO52-YhyphenhyphenvqIPETH8mP6hbympneuJrmGvZoHlqaTcUDW_g5PAgsI6DVqknjwQVH1GxR7h6JCAzs2tOn1zvGdK3mXtnGaXxGkqH1GOusasQmS8DneNEh_3VOj7UwBoGNLz5Q66oXfYa5l/s1600/IMG_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJEO52-YhyphenhyphenvqIPETH8mP6hbympneuJrmGvZoHlqaTcUDW_g5PAgsI6DVqknjwQVH1GxR7h6JCAzs2tOn1zvGdK3mXtnGaXxGkqH1GOusasQmS8DneNEh_3VOj7UwBoGNLz5Q66oXfYa5l/s640/IMG_0328.JPG" width="640" /></a></div><br />
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Since I'm not really a wine enthusiast, I mainly took photos of the food. Here are the food memories:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTaPN9UMoUjUzew9eRm0R2HMX2Rnh3EitODH8lJhIvhF0PHjhWAmqRpylppEh1zxr6ugCGdib2c2ptuVhIvWtotM6kqP8BkrINlmPiQEvhr2ptBv_pzH4oWdI_Xvl_s-zW_xfD7mHQJYa/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTaPN9UMoUjUzew9eRm0R2HMX2Rnh3EitODH8lJhIvhF0PHjhWAmqRpylppEh1zxr6ugCGdib2c2ptuVhIvWtotM6kqP8BkrINlmPiQEvhr2ptBv_pzH4oWdI_Xvl_s-zW_xfD7mHQJYa/s640/IMG_0338.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig's candy from Fraiche catering</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxgSqh6vLMNRhPCQ6t15-9sh8m9hfuX_rqXhg9uhaKONGF89KWcX4m7OBW1Wwyjn8q5UfKJO-7kyUPbr2-o2PFp5EkT9y3JLBWqxFwZHUGUwC-r3C5QeAEY7dT-adeZqfsfzb0aWYX4c_/s1600/IMG_0341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxgSqh6vLMNRhPCQ6t15-9sh8m9hfuX_rqXhg9uhaKONGF89KWcX4m7OBW1Wwyjn8q5UfKJO-7kyUPbr2-o2PFp5EkT9y3JLBWqxFwZHUGUwC-r3C5QeAEY7dT-adeZqfsfzb0aWYX4c_/s640/IMG_0341.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ham.Brie.Fig</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOqk-Cfl5-I9CLZURRi2PJOa-EbMLUakoEnwBQWCQ2q1z8SoMcYHRrF7vuiuGvlqbmfj7XJPHTDOxbS4gd6qrPxFoXsUfmUKOHX83XwTAjl0sPYEDgDJ0XCAJtCknHwwmSeZ4R0loPiHo/s1600/IMG_0348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOqk-Cfl5-I9CLZURRi2PJOa-EbMLUakoEnwBQWCQ2q1z8SoMcYHRrF7vuiuGvlqbmfj7XJPHTDOxbS4gd6qrPxFoXsUfmUKOHX83XwTAjl0sPYEDgDJ0XCAJtCknHwwmSeZ4R0loPiHo/s640/IMG_0348.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poblano Braised Pork, Cumin scented Tortilla chips and Cilantro Gremolata from Fume Bistro and Bar</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl2OS3LfyP8JhF9vj1pRfHDNmtmIRzh3UM1CuN-T1zHirGJzxkDAa3PJ-TQM3GTDlYy8dPlr-_G0xtBjubdvwTjkKOaNrZoNA-dNz73Oeksdt1qKPpOKgzBek2wquThP1PSkoKqT8kQ39/s1600/IMG_0451.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl2OS3LfyP8JhF9vj1pRfHDNmtmIRzh3UM1CuN-T1zHirGJzxkDAa3PJ-TQM3GTDlYy8dPlr-_G0xtBjubdvwTjkKOaNrZoNA-dNz73Oeksdt1qKPpOKgzBek2wquThP1PSkoKqT8kQ39/s640/IMG_0451.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venga Paella</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqA7xv7ays5YsFJv2vT4otwjqdb2Dc0fSzxm_DNWpExtYYLGGUSy87PibpeK8Pu8jjbjFYGHyerZ2FU7BlzIPnh36TVpAbQvo7O0Pwe0aEo7Ray01-hITRbjxQXEst-hgs0IYMq-K58rT/s1600/IMG_0367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqA7xv7ays5YsFJv2vT4otwjqdb2Dc0fSzxm_DNWpExtYYLGGUSy87PibpeK8Pu8jjbjFYGHyerZ2FU7BlzIPnh36TVpAbQvo7O0Pwe0aEo7Ray01-hITRbjxQXEst-hgs0IYMq-K58rT/s640/IMG_0367.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork loin and pear from Angela's Bistro</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqMx9OUKEMcxc8Mm9yWkq-7kIuJGaO2tk-Y_y1_6NXUEPbLDp9KosGsjKNCZmf76rokp2701Ta_3yjfLjhPHIrN8oM5eRJnVhREY0EzkweEX7KCwaaQUuuC3j3R66p-JlfPCcJsvYHYNB/s1600/IMG_0372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqMx9OUKEMcxc8Mm9yWkq-7kIuJGaO2tk-Y_y1_6NXUEPbLDp9KosGsjKNCZmf76rokp2701Ta_3yjfLjhPHIrN8oM5eRJnVhREY0EzkweEX7KCwaaQUuuC3j3R66p-JlfPCcJsvYHYNB/s640/IMG_0372.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicago BBQ riblets and chipotle coleslaw from Blue Heron</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiQP7ovgAChW-9H2PTism9OBP7BP_fSMCfqxm7d3m-1wYFnhp5r7lB0nAO9QNGHXtsZ0qLCU1S_0a0OynY-nEnAoRv3omszBQT5nJ7KUMqT8UH_c5pj8978LMlyCil-8m5YBFP-MDWd9U/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiQP7ovgAChW-9H2PTism9OBP7BP_fSMCfqxm7d3m-1wYFnhp5r7lB0nAO9QNGHXtsZ0qLCU1S_0a0OynY-nEnAoRv3omszBQT5nJ7KUMqT8UH_c5pj8978LMlyCil-8m5YBFP-MDWd9U/s640/IMG_0379.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Pork loin with chimmichurri from California Rose catering</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfvWO7SsTDHn6RvEQvfzrJEPbNEudBeIfq8wf_MfcxFMdum39dAFWJ2obZLEGtQeUu6E3GXlKJeLyLlFiZ7ypDvD9Ec274Xw1ycJ8hpsvruDyChJDytfWxw3SQPSQRlCjx-75p2O3nmg7/s1600/IMG_0384.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfvWO7SsTDHn6RvEQvfzrJEPbNEudBeIfq8wf_MfcxFMdum39dAFWJ2obZLEGtQeUu6E3GXlKJeLyLlFiZ7ypDvD9Ec274Xw1ycJ8hpsvruDyChJDytfWxw3SQPSQRlCjx-75p2O3nmg7/s640/IMG_0384.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatballs from Mary's Pizza shack. These are some tasty balls</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-QRnIP4z_DISimqL4CNjkAAytl-M9YxJSKSXGIUozq7azMdbloN9n8MfHghYIde-l9xQPBUMychkTZ-lpsOD_-EloUkEL2RrenM0MyFum7HdZ4kid_yhBXaNHunC8clES1Rtp8eNsWgD/s1600/IMG_0387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-QRnIP4z_DISimqL4CNjkAAytl-M9YxJSKSXGIUozq7azMdbloN9n8MfHghYIde-l9xQPBUMychkTZ-lpsOD_-EloUkEL2RrenM0MyFum7HdZ4kid_yhBXaNHunC8clES1Rtp8eNsWgD/s640/IMG_0387.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">C'era Una Volta's pork dish (It was salty for me)</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTgDBHvQUykEADzH24y8dPZRCzDMerGUKXx_xwkLOc6uB28hBNO7tMXSQtTBb3snCltxDkWokFysAWrs4-2ZcimljhTEUxPZ-fR6NIbqDk4e8WCyDwJ-rZnEija8tcxax3VOD-GkbMI3_/s1600/IMG_0394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTgDBHvQUykEADzH24y8dPZRCzDMerGUKXx_xwkLOc6uB28hBNO7tMXSQtTBb3snCltxDkWokFysAWrs4-2ZcimljhTEUxPZ-fR6NIbqDk4e8WCyDwJ-rZnEija8tcxax3VOD-GkbMI3_/s640/IMG_0394.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big Jim's Pulled Pork BBQ sliders</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj091Frz7ILvHft0z2yrjRTLPqJaV9dKG_yO6x8VLZmslsXosxfh_DmCs_uhbvgY_6h6HoyIJYdKBU46NnaDjfJ3iwNuFrIGhgl3WpaoBFAnrMZEPSAgjnLxuxpkxs3OJFAE3_e9-FxHJHR/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj091Frz7ILvHft0z2yrjRTLPqJaV9dKG_yO6x8VLZmslsXosxfh_DmCs_uhbvgY_6h6HoyIJYdKBU46NnaDjfJ3iwNuFrIGhgl3WpaoBFAnrMZEPSAgjnLxuxpkxs3OJFAE3_e9-FxHJHR/s640/IMG_0408.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another pulled pork dish</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k8LDikh11OJuq8NspWEL-K_I82QoXj2-Jn_LcBLR8-BjdxUeIf7O99PH3TFArZQUT5YL4ZGNFw4MTWZ9EjEaGTafHrzc1ffNZyuBphilVH-O_koJhSGwS2HwZXNosMFaBaE2GfH6S8QS/s1600/IMG_0412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k8LDikh11OJuq8NspWEL-K_I82QoXj2-Jn_LcBLR8-BjdxUeIf7O99PH3TFArZQUT5YL4ZGNFw4MTWZ9EjEaGTafHrzc1ffNZyuBphilVH-O_koJhSGwS2HwZXNosMFaBaE2GfH6S8QS/s640/IMG_0412.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bhel Puri from Savoy</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t-BgzyYXMwut7WCqkn6fdqS-N39b1MR0FTj29ojEnrwvEGTtxlGjdfA4Jkjplj8nHxho6rSjW6F_Li8OowIeZ-zXd8pknWyYuPVwPSrdfFNTRmlM4feAKIL1IZt80bnv3Gl6s8_NCobV/s1600/IMG_0414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t-BgzyYXMwut7WCqkn6fdqS-N39b1MR0FTj29ojEnrwvEGTtxlGjdfA4Jkjplj8nHxho6rSjW6F_Li8OowIeZ-zXd8pknWyYuPVwPSrdfFNTRmlM4feAKIL1IZt80bnv3Gl6s8_NCobV/s640/IMG_0414.JPG" width="640" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtDhlPup2uBE6EI9IfJw5k9cWBhg0jCT9BQDboi9JQuVmOENLVbILofSD5SMrBeOTYJzpvdlL1LoiLs_eMO_xPJCsIBGB7cJVZYXgmEe3dErJ-w3QEo_6o2ja9JqbIVLIHsd_pfujNbyo/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtDhlPup2uBE6EI9IfJw5k9cWBhg0jCT9BQDboi9JQuVmOENLVbILofSD5SMrBeOTYJzpvdlL1LoiLs_eMO_xPJCsIBGB7cJVZYXgmEe3dErJ-w3QEo_6o2ja9JqbIVLIHsd_pfujNbyo/s640/IMG_0423.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paella on a pastry dough from Paul's Paella</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG9l_Mhnf-JD4WWtj55fNPP1yfqewIrx53xYfbe9ba-XCJCpSSAoPHOkFwGp2CHto6HLdNkdWlMhJppurqI2HZBfL2NwUF_dBTUtU32rRP-F2naQMMvBbClaCZ2re6P9EstF4tNoD-ehy/s1600/IMG_0446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG9l_Mhnf-JD4WWtj55fNPP1yfqewIrx53xYfbe9ba-XCJCpSSAoPHOkFwGp2CHto6HLdNkdWlMhJppurqI2HZBfL2NwUF_dBTUtU32rRP-F2naQMMvBbClaCZ2re6P9EstF4tNoD-ehy/s640/IMG_0446.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon salted caramel from Nosh This</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmSjk9SwMvbPcEKe_MJ5Tr-fhoEzvv7QnxSwd9rQLIAybxDZB32KrAfAdZ_zWIACZSKxShFbezsL2dXUY8c9KvnHi6xiaZbD6kG_rQhnhca73IeLIzSD1-Pgl8QJ4OoiVHeN-ZjW9HYk2/s1600/IMG_0439.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmSjk9SwMvbPcEKe_MJ5Tr-fhoEzvv7QnxSwd9rQLIAybxDZB32KrAfAdZ_zWIACZSKxShFbezsL2dXUY8c9KvnHi6xiaZbD6kG_rQhnhca73IeLIzSD1-Pgl8QJ4OoiVHeN-ZjW9HYk2/s640/IMG_0439.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb with mint sauce and eggplant puree from 9 catering</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyk7krXnaXIxVxiXlu1TJtEiCA9hgzaC3oPli-ZtH0n1FRRRnm8LGwWPVR5T6MUwm3Pg6805US6ndUBYp4Dq6zoPsh2LoB0eF7dyVyWkw9XqovvIgb9R6PCPwD7-7hia0ybB11HiynmfE-/s1600/IMG_0434.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyk7krXnaXIxVxiXlu1TJtEiCA9hgzaC3oPli-ZtH0n1FRRRnm8LGwWPVR5T6MUwm3Pg6805US6ndUBYp4Dq6zoPsh2LoB0eF7dyVyWkw9XqovvIgb9R6PCPwD7-7hia0ybB11HiynmfE-/s640/IMG_0434.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sous Vide Pork Belly with Umeboshi Plum sauce and micro greens from Chef Tyler Stone</td></tr>
</tbody></table><br />
<br />
<strong><u><span style="color: red;">My Top Bites:</span></u></strong><br />
<ol><li><a href="http://www.cheftylerstone.com/" target="_blank">Chef Tyler's</a> Pork belly which was sous vide for 36 hours and then seared topped with plum sauce and microgreens. It was so tender like butter, well since it's basically 90% fat with that crispy skin was just sinfully good. I got 2 bites of that which is enough! :)</li>
<li><a href="http://bigjimbbq.com/index.html" target="_blank">Big Jim's</a> Pork BBQ sliders were amazing. There was a bunch of pork sliders served and this was my favorite. It has the right smokiness and a good amount of pork and sauce in it. </li>
<li><a href="http://vengapaella.com/" target="_blank">Venga Paella</a> was very tasty. There was a couple of Paella dishes during the event. One was wrapped in some sort of pastry and the other was more straight forward which is the one I liked more. They were both good but Venga's Paella was tastier and seasoned perfectly. </li>
<li><a href="http://savoyevents.com/" target="_blank">Savoy's</a> Bhel Puri was the most interesting dish I tasted that night. It was packed with flavor. It has a lot of spices with puffed rice, potatoes and beans and it was complemented by the wine they served with it. </li>
</ol><br />
<em><span style="font-size: x-small;">FYI: Petite Sirah is related to the True Syrah of Rhone Valley. Syrah is the father of Petite Sirah. Petite Sirah aka Durif arose as a seedling around 1880, in the experimental vineyard of Dr. Durif in Southern France. The seed that became Durif was the result of cross-pollination between old French grape called Peloursin and Syrah. Thus Petite Sirah shared half of its DNA with Syrah. Now you know! (from Carole Meredith, Professor Emerita, Department of Viticulture and Enology, University of California, Davis)</span></em><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR2upLy39nUK6lVVqpTl6OGVykDdRN5q3o5HgVnmUpKx2CofqBu-dNfDIllAUhcTw3BP4dfLUlHjxVgHIB319K8efbXNHlUHYOHwJVclVcNo8MgrSj3SlRH57fcW6uNWQFhdMTcn6w-MP/s1600/IMG_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkR2upLy39nUK6lVVqpTl6OGVykDdRN5q3o5HgVnmUpKx2CofqBu-dNfDIllAUhcTw3BP4dfLUlHjxVgHIB319K8efbXNHlUHYOHwJVclVcNo8MgrSj3SlRH57fcW6uNWQFhdMTcn6w-MP/s200/IMG_0449.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLixIifxP13OgIclTjDJzE7Mkzi8Zr6mkVTE1s_MfzlPmLHkjlEdUolwJNwWjCzYlvD3RajnWwZNADOzPr37RDnsxB4HJtrlKtx6Tk5nXGfs78o2ZqC_bnU54v0t_XocIPhU9Lvstj4O-T/s1600/IMG_0448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLixIifxP13OgIclTjDJzE7Mkzi8Zr6mkVTE1s_MfzlPmLHkjlEdUolwJNwWjCzYlvD3RajnWwZNADOzPr37RDnsxB4HJtrlKtx6Tk5nXGfs78o2ZqC_bnU54v0t_XocIPhU9Lvstj4O-T/s200/IMG_0448.JPG" width="200" /></a></div><div><br />
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</div><div>It was a very sinful yet amazing night. Sinful because I think my cholesterol got extra high that night from all the swine. I think I consumed a whole year's worth of pork but it's sooooo good I couldn't resist. It's so bad it's good. Not to mention the delicious wines. It was simply a Dark and Delicious night for sure. Thanks PS I Love you! Til next year!</div>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com2tag:blogger.com,1999:blog-422811293564104734.post-81737846923865545522012-02-13T14:28:00.000-08:002012-02-13T14:28:54.406-08:00Arroz Caldo - Perfect for the rainy weather!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jzn1demjRYBW3eujnbI6oxgvf2nTL8Lf7J_SD63cXLV3cL4UY-G0Wa6Wgy86GA5-KgvPWIM7UwRaSA1V5QHpxcNlGN0BImJ6oK2mXh5U-oNv48vHIXDu-mYSkCag0S7AuZR3MccOhJY2/s1600/IMG_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jzn1demjRYBW3eujnbI6oxgvf2nTL8Lf7J_SD63cXLV3cL4UY-G0Wa6Wgy86GA5-KgvPWIM7UwRaSA1V5QHpxcNlGN0BImJ6oK2mXh5U-oNv48vHIXDu-mYSkCag0S7AuZR3MccOhJY2/s640/IMG_0324.JPG" width="640" /></a></div><br />
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Arroz Caldo also known as the Filipino rice porridge is my go to dish on a rainy night or day or just for any occasion you want. I crave for this especially when I have colds which is usually once a month. If your parents want you to eat chicken noodle soup when your sick then this is the Filipino take on it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XPQGJ9wYwQKJPuQFWDR-0BXWSN2K5dybKsNjzzsksWlZA6z14XiMspuvdvmgpTC9Fpz-ztnR6dl8tH8nV45zF-UC5QOPS_EIfrmSODBXgEjG12xnkACd3pLTm9qOs3GmiZDdi_5J6o9_/s1600/IMG_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XPQGJ9wYwQKJPuQFWDR-0BXWSN2K5dybKsNjzzsksWlZA6z14XiMspuvdvmgpTC9Fpz-ztnR6dl8tH8nV45zF-UC5QOPS_EIfrmSODBXgEjG12xnkACd3pLTm9qOs3GmiZDdi_5J6o9_/s640/IMG_0311.JPG" width="640" /></a></div><br />
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This is a very simple recipe that involves the basic ingredients when cooking Filipino food. It has garlic, ginger, fish sauce and soy sauce. I fried some sliced garlic to top it together with some chopped chives. You can also add boiled eggs but I didn't add it on this recipe since I feel like there's so much chicken happening with the drumstick and stock. Crunchy Pork skin chicharrones would be a great topping too for that crunchy texture. <br />
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<div style="text-align: center;">Here's what you need:</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNIxXvHZ-dKGspV1Je2R0dHVUCJyneiTpNwMO6DKXZFu45PKLSf4g-0MApgH67gg86Vb1m9cIpa6IXwi3KAG5inaeNolZpEkYyci-HIbBGeZ8iyxpwqungBKtDOVc1LMbahDpj_n9L1fe/s1600/IMG_0291.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNIxXvHZ-dKGspV1Je2R0dHVUCJyneiTpNwMO6DKXZFu45PKLSf4g-0MApgH67gg86Vb1m9cIpa6IXwi3KAG5inaeNolZpEkYyci-HIbBGeZ8iyxpwqungBKtDOVc1LMbahDpj_n9L1fe/s640/IMG_0291.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(L-R) shallots, ginger, chives, sliced garlic for frying and minced garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerf0YNLPVwpUh2hgdFZZs2sUymvEPEWlL3Kyk-Vjt6YpUoWBPrml_IM3RQnCB1wOpednZQNnKUt8csHFCWlBHpEcNYTdm34QPGJBKqZtKX5-dK1U1aUaqyXvAU8OWOV496wHOl6LgRt17/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerf0YNLPVwpUh2hgdFZZs2sUymvEPEWlL3Kyk-Vjt6YpUoWBPrml_IM3RQnCB1wOpednZQNnKUt8csHFCWlBHpEcNYTdm34QPGJBKqZtKX5-dK1U1aUaqyXvAU8OWOV496wHOl6LgRt17/s640/IMG_0293.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Most ingredients of this recipe are from Trader Joes. </td></tr>
</tbody></table><br />
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1 medium shallot minced<br />
1 tbsp. minced garlic<br />
2 tbsp. sliced ginger<br />
6 pcs. Chicken drumstick<br />
32 oz./ 4 cups Chicken stock<br />
1 1/2 cups of Jasmine rice (rinsed)<br />
1 tbsp. fish sauce<br />
1 tbsp. soy sauce<br />
4-5 cloves of garlic, sliced thin then fried until crispy (optional)<br />
bunch of chopped chives<br />
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<div style="text-align: center;">Here's how you do it:</div><br />
1. Pat dry the chicken drumsticks with a paper towel. Season the chicken with salt and pepper. Put a little olive oil on a large pot on medium to high heat and fry the chickens until brown. This will take about 10 minutes. Make sure the oil is hot before putting the chicken. Oil might splatter so be careful. Set aside on a plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_uE4zPI0ihVJsh5Uj8qV7Lpgd819tFq4wNqF3YwH0bymex9QETNAaoY4YHzGhrGgwiask1X2HfKpk9O8vaTEIEgkRjAz1ITY_lsjRnNv6wXF8jsylJSUnC3RZvpWSPThL6QNnoYmqaLa/s1600/IMG_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_uE4zPI0ihVJsh5Uj8qV7Lpgd819tFq4wNqF3YwH0bymex9QETNAaoY4YHzGhrGgwiask1X2HfKpk9O8vaTEIEgkRjAz1ITY_lsjRnNv6wXF8jsylJSUnC3RZvpWSPThL6QNnoYmqaLa/s640/IMG_0297.JPG" width="640" /></a></div><br />
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2. Using the same pot, fry the garlic, shallots and ginger for about 3 minutes on medium heat. Make sure to scrape those brown bits on the pot from the chicken. That's some great flavor! :)<br />
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3. Add the rice and mix for about 2 minutes to absorb the flavors. Add the chicken stock and bring to a boil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdeW0tKf9H_No_CaNaB3KvPIISLDJyDghvSkBYiVLoviwSr1p663VfjNabRBg2Au_zDesvh3pSOmmqjdkD172FIblDu5FO7vBpbFQH7Z5NVn6IEdzu3z6KvOk2FwhyXHDcPr8fusrPxru/s1600/IMG_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdeW0tKf9H_No_CaNaB3KvPIISLDJyDghvSkBYiVLoviwSr1p663VfjNabRBg2Au_zDesvh3pSOmmqjdkD172FIblDu5FO7vBpbFQH7Z5NVn6IEdzu3z6KvOk2FwhyXHDcPr8fusrPxru/s640/IMG_0300.JPG" width="640" /></a></div><br />
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4. Once boiling, place the chicken back to the pot with all the drippings from the plate. Let it simmer for about 30 minutes. What I usually do is to cover the pot for about 15 minutes. Then simmer it uncovered making sure to mix it every once in a while so that the rice won't stick at the bottom. On the 20 minute mark, add 2 cups of water and mix. Add another cup of water until the desired texture is thick but soupy like a rice porridge. I added a total of 4 cups on mine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2zy8NxSKZdNHt8l_DWN3C4mFkTsZJyxI4WrM9IiuA3WpZK-YNks5vSnEg-hbgFyIqhPM3q-MJEMKRFKf9Mx_wS14_wjLyjGIdvInYJL03qfyCJHPyEx7zPJyAC9cBM7Jju4gjf-OtF-0/s1600/IMG_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2zy8NxSKZdNHt8l_DWN3C4mFkTsZJyxI4WrM9IiuA3WpZK-YNks5vSnEg-hbgFyIqhPM3q-MJEMKRFKf9Mx_wS14_wjLyjGIdvInYJL03qfyCJHPyEx7zPJyAC9cBM7Jju4gjf-OtF-0/s640/IMG_0305.JPG" width="640" /></a></div><br />
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5. Add fish sauce and soy sauce. Mix. Salt and pepper to taste.<br />
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6. To serve it, put the rice porridge in a bowl, top it off with chopped chives and fried garlic. You can even add some chicharon. Squeeze some lemon before serving. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWFxA6KSEiBV8zkbPxuhKhd6EqSxG3gTKToPMwS5Z9WdqggUVb5OdkO8n0L_Aaa-dySPq1kXbTBpBt4p0Nxn3pXmxKvv2HpNBE13wjT_pRwiQ0FXuKbTMXhdFObTgCe4Ndk1UB6bFcPI6/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWFxA6KSEiBV8zkbPxuhKhd6EqSxG3gTKToPMwS5Z9WdqggUVb5OdkO8n0L_Aaa-dySPq1kXbTBpBt4p0Nxn3pXmxKvv2HpNBE13wjT_pRwiQ0FXuKbTMXhdFObTgCe4Ndk1UB6bFcPI6/s640/IMG_0323.JPG" width="640" /></a></div><br />
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This is a great make ahead recipe that will last 3-5 days refrigerated on an air tight container. When reheating, microwave the chicken and the porridge separately. Put some porridge in a bowl and add about 2 tbsp. of water. Microwave on high for 1 minute and 30 seconds. Mix it well, put the chicken on a plate and microwave for a minute. Put the chicken and the porridge together and add your toppings.<br />
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Any variations/suggestions? Please comment below. I'd love to hear them! :)Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-52805704427017159572012-02-05T00:30:00.000-08:002012-02-05T00:30:07.502-08:00Bites at Golden Glass 2012<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mdyouA10lJVhNB1JY7JvCtDqtfgu6GJ3Qdng2lpD03KxcuDkrN0i0yYv_O6T2YdY5HARANW8YAUUjKnx6kDvEJC3FElbIUBESFOpBTW6WcLHJF4YeJSzG0A7AUppmv2HppINDa09AjDH/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mdyouA10lJVhNB1JY7JvCtDqtfgu6GJ3Qdng2lpD03KxcuDkrN0i0yYv_O6T2YdY5HARANW8YAUUjKnx6kDvEJC3FElbIUBESFOpBTW6WcLHJF4YeJSzG0A7AUppmv2HppINDa09AjDH/s640/IMG_0212.JPG" width="640px" /></a></div><br />
This is the 8th Annual Golden Glass event. I've been to a couple of Golden Glass events and I really enjoy going every time. I'm not an expert wine drinker but I do enjoy it. Unlike most of the attendees that just spits the wine after tasting, I actually drank most of the wine I had. Not sure if that's a good idea but I feel like I don't want to waste any of it. The wines on this event are a combination of local and international wines. This is definitely a wine lovers' event. This is a great opportunity to know the stories about the winemakers since you get a chance to talk to them face to face. For me, as much as I appreciate wine, I was there for the food. I got to taste almost everything and enjoyed most of it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR6eooLAwdUnIBlf1H3WDW7JwKTXlBi4b6sk4ryFICXrEwve3J478I4i5m0ymr0krDnhzodSXqdZFgb5XxLYu_hXXx-s2P9XmeD6p403DcJkoYK7HtxdIi_QNXJ7ruaYbIp96yPz4KC0Z/s1600/IMG_7319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR6eooLAwdUnIBlf1H3WDW7JwKTXlBi4b6sk4ryFICXrEwve3J478I4i5m0ymr0krDnhzodSXqdZFgb5XxLYu_hXXx-s2P9XmeD6p403DcJkoYK7HtxdIi_QNXJ7ruaYbIp96yPz4KC0Z/s640/IMG_7319.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxpNOFwKc74I90MZwOF4xpPL4rwnq3Zilu4sF3gp8-dhs00Xe_oKn69Q07j_odlux8Um_fzLaEsUC5G4Hub8Grzgx6J2UeRjlIBN5P_aXI018KfpEngzfAJA4-AQvA_ul-SSsat0yA7-v/s1600/IMG_7361.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxpNOFwKc74I90MZwOF4xpPL4rwnq3Zilu4sF3gp8-dhs00Xe_oKn69Q07j_odlux8Um_fzLaEsUC5G4Hub8Grzgx6J2UeRjlIBN5P_aXI018KfpEngzfAJA4-AQvA_ul-SSsat0yA7-v/s640/IMG_7361.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">During</td></tr>
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Here's the link of their vimeo 30 second spot: <a href="http://vimeo.com/35403460">http://vimeo.com/35403460</a><br />
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Here are the food shots..<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32QwUH5tiylp3HtM9y5sk8kgSqvF8du1BRd_q0egGGvSgkJhiKaahATrpOcxGvGg1-eCyBVWOR4xDX7vtTO_bHx0thrt9iZPl7rT6FwzA8jP_m2-H0NlFaLN85zdjAAYrJvd0uK5IAHVG/s1600/IMG_0166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32QwUH5tiylp3HtM9y5sk8kgSqvF8du1BRd_q0egGGvSgkJhiKaahATrpOcxGvGg1-eCyBVWOR4xDX7vtTO_bHx0thrt9iZPl7rT6FwzA8jP_m2-H0NlFaLN85zdjAAYrJvd0uK5IAHVG/s640/IMG_0166.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna Conserva from A16</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTfoP-4pKPsH5I2E5VijSzjTeGAy3Duj9DFAqcsb6EgFTNHWKW1-93CP-nC1Sr31t2Oud_P0O3VVdZJHuwDEfmFm6naqeL3bUaqyNQbwQV3he0kAQb0XzZthsJEfDaNc-kdI7VromAOt6/s1600/IMG_0169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTfoP-4pKPsH5I2E5VijSzjTeGAy3Duj9DFAqcsb6EgFTNHWKW1-93CP-nC1Sr31t2Oud_P0O3VVdZJHuwDEfmFm6naqeL3bUaqyNQbwQV3he0kAQb0XzZthsJEfDaNc-kdI7VromAOt6/s640/IMG_0169.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mortadella - A16</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOKoiuwvpobtk3lCPNYG9aPqPX3n1j9EURMk-bq8e7kwnRKcPT7EC_HuOjCzTAJE6NqOsBKSEofA70yoq5t_ZgpT669_ktQkYheAnui_tMnNLWg2gwGX9400NdUs01hqqh847Hb3TJYMG/s1600/IMG_0174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="472px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOKoiuwvpobtk3lCPNYG9aPqPX3n1j9EURMk-bq8e7kwnRKcPT7EC_HuOjCzTAJE6NqOsBKSEofA70yoq5t_ZgpT669_ktQkYheAnui_tMnNLWg2gwGX9400NdUs01hqqh847Hb3TJYMG/s640/IMG_0174.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leeks on a puff pastry from Farina</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguibHKNiwnWI-DDNEB32V0n6Il2c7xSEMZXjVeh8Giyj-H768InTVsD3SrM136_MkaxGhAH2vkzwUfE60B-B2aYOQH51QaWcEIeVvxPW9yV7xt_Vez2E4nILwVTvZJYQngkE0iA8oVor7x/s1600/IMG_0175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguibHKNiwnWI-DDNEB32V0n6Il2c7xSEMZXjVeh8Giyj-H768InTVsD3SrM136_MkaxGhAH2vkzwUfE60B-B2aYOQH51QaWcEIeVvxPW9yV7xt_Vez2E4nILwVTvZJYQngkE0iA8oVor7x/s640/IMG_0175.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastries from Farina</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VeSnU7RvZ0RU2qUYdzEPY0z6ax4xGs6hxSVbr9z1tVHtJaVjRR8fUjiyy6I6Yb6rgSR5K3p005-_PfuEQFvCz1X0lF0zb_VT3ER6OS2tzjNADHtZeYkxKKc7E5IjagbUV1ehYHAHwX79/s1600/IMG_0171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="474px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VeSnU7RvZ0RU2qUYdzEPY0z6ax4xGs6hxSVbr9z1tVHtJaVjRR8fUjiyy6I6Yb6rgSR5K3p005-_PfuEQFvCz1X0lF0zb_VT3ER6OS2tzjNADHtZeYkxKKc7E5IjagbUV1ehYHAHwX79/s640/IMG_0171.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto from Farina</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6HxBBP6-PIFiqdi1BbN6FQLHnb-TmxGRlS6BwmR11KUU8azSrdYDOeOc9IbaURqC9OzW569ilI8ld1_x4BpwqYNwuM9zUSy-XU5knFz2dls7Z_c16gdpNQAEb6cYGNmV33HJIPvH-Q2U/s1600/IMG_0180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6HxBBP6-PIFiqdi1BbN6FQLHnb-TmxGRlS6BwmR11KUU8azSrdYDOeOc9IbaURqC9OzW569ilI8ld1_x4BpwqYNwuM9zUSy-XU5knFz2dls7Z_c16gdpNQAEb6cYGNmV33HJIPvH-Q2U/s640/IMG_0180.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Agnolotti di Lidia - Pasta stuffed with veal, pork and spinach in a veal reduction - Ristobar</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNafm7hQQPbVyM0_tXjhNWRZN8rnXTLkWu6BiZlq7aL7Pv-v9qvWHEkscRlTzOOi3zB3Fh3ArodPrerFYWcyklUA3BJRwLun_5Hl4NesGHS50A2eE5NExfEW8UFvAOh1gDAc5N2-cRqcaQ/s1600/IMG_7374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNafm7hQQPbVyM0_tXjhNWRZN8rnXTLkWu6BiZlq7aL7Pv-v9qvWHEkscRlTzOOi3zB3Fh3ArodPrerFYWcyklUA3BJRwLun_5Hl4NesGHS50A2eE5NExfEW8UFvAOh1gDAc5N2-cRqcaQ/s640/IMG_7374.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingered soft tofu from Izakaya Yuzuki </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUQmdHOhQbI_2zylFK2SrnLW7advWko-jnOPqRaZMw4TXtbfDQREQHkDEyS_46CJ7JeaN50aXaVji6qP4bFPBqngyBLTSbAXoCf-G7GzbR3yZSNLaMkjosO-SPlqxpLNBG-MTXsB3QmiN/s1600/IMG_7346.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="528px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUQmdHOhQbI_2zylFK2SrnLW7advWko-jnOPqRaZMw4TXtbfDQREQHkDEyS_46CJ7JeaN50aXaVji6qP4bFPBqngyBLTSbAXoCf-G7GzbR3yZSNLaMkjosO-SPlqxpLNBG-MTXsB3QmiN/s640/IMG_7346.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mini pizza/ pizzetta - Ca'Momi</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PpUk62ShZIWEdndNiRN7wJziwAtA4pP_qe5StvsZea3nNpkZQlWucRmF66xM9DZrmFjMxOzHIMOAAFpUIdYuSZxFBBPwwheDxl6DDi6OmMliE9WL4iQ5jAj7JXQh4Ki2YsWwtvmPgO1C/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PpUk62ShZIWEdndNiRN7wJziwAtA4pP_qe5StvsZea3nNpkZQlWucRmF66xM9DZrmFjMxOzHIMOAAFpUIdYuSZxFBBPwwheDxl6DDi6OmMliE9WL4iQ5jAj7JXQh4Ki2YsWwtvmPgO1C/s640/IMG_0162.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beignet - Ca'Momi</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4daolh9aaMLdqKo3HJp2uJ3s_blW-reBe-sO-osPHPxtpDs8LNRcXQL9QWO3dWgNAQFCMjvcb4a8vjQip4SfO2vA8A3f2tsICp2WDnXfhVXp1UAM9IYCGrtKLmGp5_efxMifZFdPEhh8c/s1600/IMG_0188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="574px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4daolh9aaMLdqKo3HJp2uJ3s_blW-reBe-sO-osPHPxtpDs8LNRcXQL9QWO3dWgNAQFCMjvcb4a8vjQip4SfO2vA8A3f2tsICp2WDnXfhVXp1UAM9IYCGrtKLmGp5_efxMifZFdPEhh8c/s640/IMG_0188.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gott's with a smile</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdid7h92dd4sBIEkcBB49I4AJ0Sfb01V5Teya4GIfxEaDRDkAg5qHvzLjtwa9YfNHyRW4YLRXC1HbefSl0q8OOmENbsKHj9m7Jvy-YmV-eakrcue6XnTtrGeHok9ehXZxhXLfcj29dIHv/s1600/IMG_7377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdid7h92dd4sBIEkcBB49I4AJ0Sfb01V5Teya4GIfxEaDRDkAg5qHvzLjtwa9YfNHyRW4YLRXC1HbefSl0q8OOmENbsKHj9m7Jvy-YmV-eakrcue6XnTtrGeHok9ehXZxhXLfcj29dIHv/s640/IMG_7377.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ahi tuna cracker from Gott's</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHpM5mHpeutcq3z18D6eh1Pqbduhgf6yBbVFSV2bWhdTGvT3E48z38_zx1FoDieKTZ_oBW4c0iMQLl-ZWJh3SqlxJvXgM77dgFigrT7RaTVv4ngBejCdVr_3votRyJt_UpVzNp3AMGJAn/s1600/IMG_7336.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtHpM5mHpeutcq3z18D6eh1Pqbduhgf6yBbVFSV2bWhdTGvT3E48z38_zx1FoDieKTZ_oBW4c0iMQLl-ZWJh3SqlxJvXgM77dgFigrT7RaTVv4ngBejCdVr_3votRyJt_UpVzNp3AMGJAn/s640/IMG_7336.JPG" width="474px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorites</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gUxKrgzMX53d5xyyrEWBOukQU6GxMIkylrDGZLaBk55YpXIRGQD0581kXD_C1VYtNHNU-nqOxnsWx1wKgFVMDMgJ5_jI-k0bI8hgje8ekKggtGoi1Iu4HoFHWxAzWC8bmXgcv_2YgaOB/s1600/IMG_7375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gUxKrgzMX53d5xyyrEWBOukQU6GxMIkylrDGZLaBk55YpXIRGQD0581kXD_C1VYtNHNU-nqOxnsWx1wKgFVMDMgJ5_jI-k0bI8hgje8ekKggtGoi1Iu4HoFHWxAzWC8bmXgcv_2YgaOB/s640/IMG_7375.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta Porcini truffle - E' Tutto Qua, another favorite</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qKL3TPUqGIYJHY5rvJpZC4q5CSnEyrN40taynK7dWtatc-ZxhzbHBRyg8mDdDxMi_BuKScEauPJTycA4wI1KVZYwRMF2o3A8e8-qstM0UqXhRvGLGii3iFpIvQIHpOA5HqDI6ulBgU-e/s1600/IMG_7376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qKL3TPUqGIYJHY5rvJpZC4q5CSnEyrN40taynK7dWtatc-ZxhzbHBRyg8mDdDxMi_BuKScEauPJTycA4wI1KVZYwRMF2o3A8e8-qstM0UqXhRvGLGii3iFpIvQIHpOA5HqDI6ulBgU-e/s640/IMG_7376.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harissa smoked BBQ pork - Wo Hing General store</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o-KuyJ_uvQWMIv6nvogQuizw9sEcCAJwhmjtNazdPR6topzX90eDbkzEWLwn11AJNAR9MtjM7Ml-FUn35yO_S5h9zPoS3ykHgVHb-tn8KANczQUusSs5OCJQ5auJdrmsWoSRV3Aqq2By/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="452px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o-KuyJ_uvQWMIv6nvogQuizw9sEcCAJwhmjtNazdPR6topzX90eDbkzEWLwn11AJNAR9MtjM7Ml-FUn35yO_S5h9zPoS3ykHgVHb-tn8KANczQUusSs5OCJQ5auJdrmsWoSRV3Aqq2By/s640/IMG_0184.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salpicon - Calamari, cod, orange and olives from Thistry Bear</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yDCuZ_qeTDbTheVPWgbnUZYkfXwm7pfMqKZa7H9M9CddYPYsny6PYZCWMtSP-6439bsBSP8hL7KmTdHPmHgMK-sWXF0LeuHd2Cj-8iiujXLhY3HSVPgI-qek8Oy3q6ZlMES8b4yK5_il/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yDCuZ_qeTDbTheVPWgbnUZYkfXwm7pfMqKZa7H9M9CddYPYsny6PYZCWMtSP-6439bsBSP8hL7KmTdHPmHgMK-sWXF0LeuHd2Cj-8iiujXLhY3HSVPgI-qek8Oy3q6ZlMES8b4yK5_il/s640/IMG_0160.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Team Acquerello</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCBXhS02-gwPDXmhAEKmUOD20iu1IHluLtxOihwWoRzo8wTscguXxw2Y_hKcB2i7dMoT8A2FW5DBsFCew56kb82RIOjEPkWmcEh6r2CY2bCvugLactCPEPjaCtXLpc8vfmUlkb9dXM71P/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCBXhS02-gwPDXmhAEKmUOD20iu1IHluLtxOihwWoRzo8wTscguXxw2Y_hKcB2i7dMoT8A2FW5DBsFCew56kb82RIOjEPkWmcEh6r2CY2bCvugLactCPEPjaCtXLpc8vfmUlkb9dXM71P/s640/IMG_0207.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><u>Most beautiful dish of the day</u>. Smoked salmon, horseradish cream, olives and blood orange from Acquerello</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymC2vUHv553u9Zrjf0tV3tTI1Zy2bAw0SQQ2SKVX6716ZihPb55i6Mbp41DdTTKTIysQuQvTJJacGD0t75pJR30cM9n_OdX5Em7IPK5eiE1ZRxn5Mg-9SD1MPiUlZO6DBMC6Ur0YxFL5f/s1600/IMG_0177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymC2vUHv553u9Zrjf0tV3tTI1Zy2bAw0SQQ2SKVX6716ZihPb55i6Mbp41DdTTKTIysQuQvTJJacGD0t75pJR30cM9n_OdX5Em7IPK5eiE1ZRxn5Mg-9SD1MPiUlZO6DBMC6Ur0YxFL5f/s640/IMG_0177.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butcher Brothers</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo-M0mnD-XLbrKZwbuNLwkcXtNFPCYazXYJZ_LRbXxFqnRuCRgLBRCRoUC1rsoeFoZ6D7eDkkUUDTCd5rozWLqbtY79TyLy3Tj5PKmCmL5-hoTz1Namr_UWqGAn0gxg5IwImjgZiFx0Yu/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo-M0mnD-XLbrKZwbuNLwkcXtNFPCYazXYJZ_LRbXxFqnRuCRgLBRCRoUC1rsoeFoZ6D7eDkkUUDTCd5rozWLqbtY79TyLy3Tj5PKmCmL5-hoTz1Namr_UWqGAn0gxg5IwImjgZiFx0Yu/s640/IMG_0178.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping the Porchetta</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke50ZAnXfbszoPf6YgDMVxzHuQkdebgOdm-ugkueZZXcT89J5JEBqqA5BQpKZ2j64l8J2gd8gkBnFHKrFPnn8Oevo12oIO5nBjnGOCutgSiFhyphenhyphenukA9uJWj-NvZb-FK5Bxv5p2k7DM_lqZ/s1600/IMG_0195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke50ZAnXfbszoPf6YgDMVxzHuQkdebgOdm-ugkueZZXcT89J5JEBqqA5BQpKZ2j64l8J2gd8gkBnFHKrFPnn8Oevo12oIO5nBjnGOCutgSiFhyphenhyphenukA9uJWj-NvZb-FK5Bxv5p2k7DM_lqZ/s640/IMG_0195.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porchetta bite from Butcher Brothers</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKV9G6B_CHxhqJgwpB9oEQRwprJ2pHQ9oC5kW5ysng6NP_d9v_hfXt_MEl2zatzUXDWSq-13Q-N-PDOaJfyBkj9Pos_z7vAsfASYBlPHmbjTlgrH4TYrSpUGGyXacWaCxKWt_vCyHwnjR/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKV9G6B_CHxhqJgwpB9oEQRwprJ2pHQ9oC5kW5ysng6NP_d9v_hfXt_MEl2zatzUXDWSq-13Q-N-PDOaJfyBkj9Pos_z7vAsfASYBlPHmbjTlgrH4TYrSpUGGyXacWaCxKWt_vCyHwnjR/s640/IMG_0198.JPG" width="640px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trio of sandwiches. Bollito Misto. Cotechino, Beef tongue and tripe from Delfina</td></tr>
</tbody></table><br />
My best bites were the Porcini pasta and truffle from E' Tutto Qua, Wo Hing's BBQ pork and Gott's Ahi tuna. I love Truffle so I was really enjoying the Porcini dish. Wo Hing's ribs were surprisingly delicious. It was very tender, smoky and has some great flavor. And Gott's dish really hits the spot especially since I love their Ahi Tuna burger. Everything else were really great. the Porchetta was on the salty side for me but other than that my belly was pretty satisfied. Again, another successful food and wine event and I can't wait to check out more of these events this year.Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-68023502877871308532012-01-23T10:56:00.000-08:002012-01-23T11:06:42.192-08:00Bite on Kulinarya: A Filipino Culinary showdown<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU0bmXurd87BdjGAgMX2UBlPaVwVNsuSSrxI7JrOuAXRMS2gQV9ZjPlVY09NZFrI5Aw52EnGtYwL35YF7vOmF-eXk_oTrvKs4-Zzwv1MCrGTckcI0d_7RZ-fDB_fU3lV8sE05Gi0UFGB1/s1600/IMG_9943.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU0bmXurd87BdjGAgMX2UBlPaVwVNsuSSrxI7JrOuAXRMS2gQV9ZjPlVY09NZFrI5Aw52EnGtYwL35YF7vOmF-eXk_oTrvKs4-Zzwv1MCrGTckcI0d_7RZ-fDB_fU3lV8sE05Gi0UFGB1/s640/IMG_9943.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Culinary showdown stage</td></tr>
</tbody></table>My first food event that I attended for 2012 and I'm glad it's all about Filipino food. There was a lot of Lechon, Calamansi, Longganisa and Pork BBQ. There's definitely a lot of food and my $20 food coupons were all worth it. Actually I would've been satisfied with fewer coupons since there's a lot of food. UFC was giving out free tastes of Lechon, Filipino spaghetti, Paksiw and Lumpias. There was also a sampling of Pili nuts which I'm excited about. Based from the people behind it, it would be sold at Whole foods and Trader Joes this year!<br />
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<div style="text-align: center;"><u>Secret ingredient: Pili nut</u></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6cHvfnRt_JGDynk-OPoMEEsUSLBmY-39vsLXjRPNz4RFNEhd8DuNdUROcU0fcn61ZjZuq6RMyO4RwHi9j2YQHlc6ONQmUl6mbdUa79UKu2SGIGwydrfnL7m1jOavkollMBySaSFlnq0e/s1600/IMG_9927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6cHvfnRt_JGDynk-OPoMEEsUSLBmY-39vsLXjRPNz4RFNEhd8DuNdUROcU0fcn61ZjZuq6RMyO4RwHi9j2YQHlc6ONQmUl6mbdUa79UKu2SGIGwydrfnL7m1jOavkollMBySaSFlnq0e/s640/IMG_9927.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOSTnRIKlPqmu7lVN9P4CZ9Z0kA_f1wU4KBOSanfnxaG9-eXdnHghzgGHmgLT73rh1f0nvvGolM_jJmTmXutVan8xSwfv_7bMOCDgNY3eQkIZW5G5v8Ado_Dc8UQv8hzmjA6WRqg2i0gQ/s1600/IMG_9928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOSTnRIKlPqmu7lVN9P4CZ9Z0kA_f1wU4KBOSanfnxaG9-eXdnHghzgGHmgLT73rh1f0nvvGolM_jJmTmXutVan8xSwfv_7bMOCDgNY3eQkIZW5G5v8Ado_Dc8UQv8hzmjA6WRqg2i0gQ/s640/IMG_9928.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>What I like about this event is that it showcases the different Filipino culinary enthusiasts whether they are amateurs or professionals. There was a cook off between the newbies and the pros. It's a multi-course cooking competition that kinda reminded me of Iron Chef where the secret ingredient is Filipino Food. <u>Winners were: Arlene Nunez for the amateurs and Albert Rivera for the Pros</u>. <br />
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There was also tastings from different Filipino restaurants, food trucks, food vendors, etc. The only thing I didn't like is the limited space. It was really packed inside and it's hard to move around, get your food and eat. I'm glad though that there's such events like these that highlights the Filipino cuisine and let the Bay Area people taste and enjoy it.<br />
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<div style="text-align: center;"><u>Food vendors</u></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdzxjkR92OjyKu04V3xQulVDUS_aPdbskuxl5ZVKfH9TfbtULCknLMGGRq_ttAHfn9p5AyH-e50uEWxCDk1cXC-qduT0Opl9LMTtqDLLqag45IB5v6HbQngQEnAXnfQiiuVCLaMhnamP5/s1600/IMG_9938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdzxjkR92OjyKu04V3xQulVDUS_aPdbskuxl5ZVKfH9TfbtULCknLMGGRq_ttAHfn9p5AyH-e50uEWxCDk1cXC-qduT0Opl9LMTtqDLLqag45IB5v6HbQngQEnAXnfQiiuVCLaMhnamP5/s640/IMG_9938.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMHIyr7rNQ2nUVIF9YgHzdaJukaJa5S5o60s-LTlV1GKWrgZUF3EtgMpFKG8sYB_HPxM4xtRLaUr42FgAfiJU5F2Hl4jPD0W9oyGi2QL4I8LJIJKOZjgSvNAA9HR6fkyqjPExVNmmZVCS/s1600/IMG_9960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMHIyr7rNQ2nUVIF9YgHzdaJukaJa5S5o60s-LTlV1GKWrgZUF3EtgMpFKG8sYB_HPxM4xtRLaUr42FgAfiJU5F2Hl4jPD0W9oyGi2QL4I8LJIJKOZjgSvNAA9HR6fkyqjPExVNmmZVCS/s640/IMG_9960.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting up the calamansi bars (Filipino version of the lemon bars)</td></tr>
</tbody></table>The 2nd Annual <a href="http://www.kulinaryashowdown.com/">Kulinarya</a> event was held at the Carnelian by the Bay which is conveniently located at the Ferry Building in San Francisco. There was a Pili nut presentation at the beginning of the event. Restaurants like Intramuros, Tastebuds, Dampa and Patio Filipino were there to sample their dishes. Food coupons were sold for $5 each or $20 for 5. I have to say, the most flavorful dish I had was Naked chorizo's longganisa tacos. It's "Bacolod" style longganisa without the casing topped with tomato salsa fresca, queso fresco, cilantro dressing and jalapenos. It was really good! Tastebud's lechon wraps were okay too but I wish they put something to cut through the fat because it was just minced lechon on a tortilla with a garlic hoisin sauce. I feel like it's missing something.<br />
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</div><div style="margin: 0px; text-align: center;">Here are the photos of some of the food from the event!</div><div style="margin: 0px; text-align: center;"><br />
</div><div style="margin: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.auntieemsfinefoods.com/index.html">Auntie Em's Fine Foods and Pastries</a></span></b></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpdDk4y5azFQnNsWTmb0c4RI2hCYSDO4kjVPcjlpWz468v2HARKpx2j9eXu35AB665owOSrLjOtK4E-_LyCjk0MEwbkrxTtC0IEsDqbsv_XujpTqITFLpVo5IFVRPlPNJq37X1a6S_cPC/s1600/IMG_9961.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpdDk4y5azFQnNsWTmb0c4RI2hCYSDO4kjVPcjlpWz468v2HARKpx2j9eXu35AB665owOSrLjOtK4E-_LyCjk0MEwbkrxTtC0IEsDqbsv_XujpTqITFLpVo5IFVRPlPNJq37X1a6S_cPC/s640/IMG_9961.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese rolls</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0XRTJ9YZRgfi4ZgRukpZl-UGT4Los8_pjy0o1ZnbETOtpRdcFEZyc5863YFE_e2_HV3OCTTE5vFzjOrhCnOUKc2CUbOIEREp9T8fZKJlPZ-KQ9i3nncpqPyb3ikQLc-82u5MHhf0j9VB/s1600/IMG_9963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0XRTJ9YZRgfi4ZgRukpZl-UGT4Los8_pjy0o1ZnbETOtpRdcFEZyc5863YFE_e2_HV3OCTTE5vFzjOrhCnOUKc2CUbOIEREp9T8fZKJlPZ-KQ9i3nncpqPyb3ikQLc-82u5MHhf0j9VB/s640/IMG_9963.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UvGPfKvpFyTXNt6UUMj-YQBsMmtSpMra8vCQ2191NyIYz5-5ARBea22vTOK5cIg9duqQe8aIsGfJRazb8Mdpcf2RH-WoslJEn9GDDHKvrozIAKWdd1e1tnn_31ughxO8VxGWqj4LQBmR/s1600/IMG_9964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UvGPfKvpFyTXNt6UUMj-YQBsMmtSpMra8vCQ2191NyIYz5-5ARBea22vTOK5cIg9duqQe8aIsGfJRazb8Mdpcf2RH-WoslJEn9GDDHKvrozIAKWdd1e1tnn_31ughxO8VxGWqj4LQBmR/s640/IMG_9964.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Empanada</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TgGPOHopgEru_JNXWgkATd9deCGpHOkjyQQXc-iSTzsj5k8ZRyHBDusNszk9O-htPWYhN_qP8hpUN90x3x6BnCTm8WKTCmkfcOQA6kYYktcFftarSdo8a5oyepcyk62mIsD6aj3DmDy8/s1600/IMG_9965.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TgGPOHopgEru_JNXWgkATd9deCGpHOkjyQQXc-iSTzsj5k8ZRyHBDusNszk9O-htPWYhN_qP8hpUN90x3x6BnCTm8WKTCmkfcOQA6kYYktcFftarSdo8a5oyepcyk62mIsD6aj3DmDy8/s640/IMG_9965.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken pot pie</td></tr>
</tbody></table><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"> <b><a href="http://www.nakedchorizo.com/">Naked Chorizo</a></b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjfGNVhFI0f0sgluUvYJoZk0Gbnw3HyzZmlGpREAk5YL8Egd9R0o9ZTGKX2mRbUZ_jRgjAGaqViyrhM4D9rPqpljGM-yFTvDuZ3_lTfxWmhj1UEnTligQZQm3e3t3qnT2oS2G_0VDpNcb/s1600/IMG_9973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjfGNVhFI0f0sgluUvYJoZk0Gbnw3HyzZmlGpREAk5YL8Egd9R0o9ZTGKX2mRbUZ_jRgjAGaqViyrhM4D9rPqpljGM-yFTvDuZ3_lTfxWmhj1UEnTligQZQm3e3t3qnT2oS2G_0VDpNcb/s640/IMG_9973.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gwFN-BtxG1QGLr2ivGWwuoP6LcIgNvAIyAV94n_P1OOsD-_0GR_Y6GErUpEKTI1gbG3gzy4BijJoj1P-0aj6v_RhcUwuciCvuDDZPWg4uNzG4MQAbEZJRSiSb5DwVSEEsTzk6r93s1KO/s1600/IMG_9975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gwFN-BtxG1QGLr2ivGWwuoP6LcIgNvAIyAV94n_P1OOsD-_0GR_Y6GErUpEKTI1gbG3gzy4BijJoj1P-0aj6v_RhcUwuciCvuDDZPWg4uNzG4MQAbEZJRSiSb5DwVSEEsTzk6r93s1KO/s640/IMG_9975.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHERdwy2T054jdc8Dj8vnsY9DnrwwG32kgGaB2r4upmuZISpbJZyOd_fcycO8adUC8tuuWyQZzCQvrYRdLkss2CpxcnytSbUkL4hKf6uoFUniPUn5PlRjEkZS4l__DnzYTKNmpPlXMxYKO/s1600/IMG_9980.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHERdwy2T054jdc8Dj8vnsY9DnrwwG32kgGaB2r4upmuZISpbJZyOd_fcycO8adUC8tuuWyQZzCQvrYRdLkss2CpxcnytSbUkL4hKf6uoFUniPUn5PlRjEkZS4l__DnzYTKNmpPlXMxYKO/s640/IMG_9980.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Longganisa" Chorizo tacos</td></tr>
</tbody></table><div style="text-align: center;"> <b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.patiofilipino.com/">Patio Filipino</a></span></b></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLb28FnNAcAge2-JuRvKw0s_-JoRBwGNuwqpUHT3SwXW6lVnqqGPnCQDc4Z7g67nxont_ea5zK3n1Z3pxsKRWtpUN89P8bEFnULxTMx8_PSptlpJCoAvwJD6530bqLhEAa7EW149iKEsZ/s1600/IMG_9981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLb28FnNAcAge2-JuRvKw0s_-JoRBwGNuwqpUHT3SwXW6lVnqqGPnCQDc4Z7g67nxont_ea5zK3n1Z3pxsKRWtpUN89P8bEFnULxTMx8_PSptlpJCoAvwJD6530bqLhEAa7EW149iKEsZ/s640/IMG_9981.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaldereta</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmm1wmUfhfal2IJZ2RDqIZlS57p6RXhEtuONWmFPP_aA52buA5KGoOj1NgC9mJuQ6PQRPmA_Y9sc-vj7ynZp9-gOE2abne_1Opo_Ewhe_caPgbnjMbQ8VDurN_P_zd8QOPASQ3KrGeJwl/s1600/IMG_9987.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmm1wmUfhfal2IJZ2RDqIZlS57p6RXhEtuONWmFPP_aA52buA5KGoOj1NgC9mJuQ6PQRPmA_Y9sc-vj7ynZp9-gOE2abne_1Opo_Ewhe_caPgbnjMbQ8VDurN_P_zd8QOPASQ3KrGeJwl/s640/IMG_9987.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bangus sisig</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-fbFWJQjFm7XxFzdSrlZ9AF2MixA8A5q2qKX7KkxnR28CTGuf8Sd3d-LbpE28PgnOWMtn0dV1RbPHc03NEK1O0sXScz76I7C4D3Q7M3M-jThlgwgjZK3aBS4ffwyGbDQ1iROEMr144nO/s1600/IMG_9984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-fbFWJQjFm7XxFzdSrlZ9AF2MixA8A5q2qKX7KkxnR28CTGuf8Sd3d-LbpE28PgnOWMtn0dV1RbPHc03NEK1O0sXScz76I7C4D3Q7M3M-jThlgwgjZK3aBS4ffwyGbDQ1iROEMr144nO/s640/IMG_9984.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Binagoongan rice<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><a href="http://tastebudscuisine.com/">Tastebuds</a></b></span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErVQ_SVvUKhe00Buj79j6qmnPU21GnT4rfXHEaUg8tHB-TuMLa4ihcvb6wrBGkvDY7wGEEt9bX-xCN5f-5Ukoo0cz-ajLKrstdMl5rZbhE2TgrFYFrrnMw5dKSHTHGWmKrkWmgqyviaIT/s1600/IMG_9993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgErVQ_SVvUKhe00Buj79j6qmnPU21GnT4rfXHEaUg8tHB-TuMLa4ihcvb6wrBGkvDY7wGEEt9bX-xCN5f-5Ukoo0cz-ajLKrstdMl5rZbhE2TgrFYFrrnMw5dKSHTHGWmKrkWmgqyviaIT/s640/IMG_9993.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lechon</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveRwuPEIiYL9aloJXhcUHXaK2Xe3O6GC_xSB6nr2w0XH__FJG2o_0okeHFzkKhamiw6mf7eu8VP1rMLKMo3GyZdigPloWR8LabNOvh6mJwzxrPBIfa_28w7pbxvCPf2ajJO898x3R0k9G/s1600/IMG_9996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveRwuPEIiYL9aloJXhcUHXaK2Xe3O6GC_xSB6nr2w0XH__FJG2o_0okeHFzkKhamiw6mf7eu8VP1rMLKMo3GyZdigPloWR8LabNOvh6mJwzxrPBIfa_28w7pbxvCPf2ajJO898x3R0k9G/s640/IMG_9996.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cutting up the crispy skin</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0UcWgIF92Vz8dd4dDXDUakeTy5clNoc0mKfRKdAfRk5bgQrwUzRMSsYRA_QBW1SaFSf6gS0vVedW7t_Wwz-9HlbECt-7Pk1OLax4KDSfir9GNRuLpL2PNfpHf3GnYZN7vK9unFTla3VG/s1600/IMG_9991.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0UcWgIF92Vz8dd4dDXDUakeTy5clNoc0mKfRKdAfRk5bgQrwUzRMSsYRA_QBW1SaFSf6gS0vVedW7t_Wwz-9HlbECt-7Pk1OLax4KDSfir9GNRuLpL2PNfpHf3GnYZN7vK9unFTla3VG/s640/IMG_9991.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shiny Pig</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41YL1BuYQS6OxmfWW76BVKczjDsNFS1nQPPc2cjdwB0fnfIkKk4yRY7vuGmZYiO7ngfYEqgL8YwdhCC0aipgTB1jLw2dl-y57RyF1hAv2DLyS_T3KpQUChF-_7Kk7PN8UiwiFLAkHo7QF/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41YL1BuYQS6OxmfWW76BVKczjDsNFS1nQPPc2cjdwB0fnfIkKk4yRY7vuGmZYiO7ngfYEqgL8YwdhCC0aipgTB1jLw2dl-y57RyF1hAv2DLyS_T3KpQUChF-_7Kk7PN8UiwiFLAkHo7QF/s640/IMG_0024.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lechon wrap with Hoisin garlic sauce</td></tr>
</tbody></table><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"> <a href="http://www.theintramuros.com/">Intramuros</a></span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOoFMKUpoNBSYJrlHdv_MOQis_q-vh0XF2gst5FQWR-Gxy0Wqss5srXivj6ba02iWs7O2UDF8uHLS6farA4-5Xi53p9unbyJCd7E95VXRqLmDZS9kE-0Xuh-0kRHQMiCjYtESSkuiF0zJ/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOoFMKUpoNBSYJrlHdv_MOQis_q-vh0XF2gst5FQWR-Gxy0Wqss5srXivj6ba02iWs7O2UDF8uHLS6farA4-5Xi53p9unbyJCd7E95VXRqLmDZS9kE-0Xuh-0kRHQMiCjYtESSkuiF0zJ/s640/IMG_0005.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Paella</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlXJUfJEd6tN41F-xQ4pcKFFYXEnXppTxPzDL8MLem6cQm9kQwPIK2lOfFaNDbhjdTtFdRsgpvnq9p-XTxPXCKZ56Qmd9gmeIG6ECLapYAytcaQlCvCAWUOudQlhKj7wqVlyH8rVf166C/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlXJUfJEd6tN41F-xQ4pcKFFYXEnXppTxPzDL8MLem6cQm9kQwPIK2lOfFaNDbhjdTtFdRsgpvnq9p-XTxPXCKZ56Qmd9gmeIG6ECLapYAytcaQlCvCAWUOudQlhKj7wqVlyH8rVf166C/s640/IMG_0021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maja Blanca</td></tr>
</tbody></table><div style="text-align: center;"> <b><span class="Apple-style-span" style="font-size: large;">Ramar Foods</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXEc-AIiZulgTzln_1d0zudD5EAGMHY4u7Q4UbuiHnT63frWVwx4q9IsO_G8w1un4__oh1znNRA31IYMsb-y3t7iMlofaZN0ruLVd8CUdD7u54KPdWqvATv-_rWTBZnHNt6yB5yAq0mNY/s1600/IMG_0028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXEc-AIiZulgTzln_1d0zudD5EAGMHY4u7Q4UbuiHnT63frWVwx4q9IsO_G8w1un4__oh1znNRA31IYMsb-y3t7iMlofaZN0ruLVd8CUdD7u54KPdWqvATv-_rWTBZnHNt6yB5yAq0mNY/s640/IMG_0028.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tocino</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYPVe0dD2E8EiJG2SySWNUuUu7fbkuB9NM7kNEm0QNthix6f5EepBZOmHe1nyQDxydKLRgb9QfJyAoqA8WOsBFyIKYFZ_mbAflmBwPKzHoFRG0BfiQNx-ZHUGfeuOy1_VMzbXo_RSfmKc/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYPVe0dD2E8EiJG2SySWNUuUu7fbkuB9NM7kNEm0QNthix6f5EepBZOmHe1nyQDxydKLRgb9QfJyAoqA8WOsBFyIKYFZ_mbAflmBwPKzHoFRG0BfiQNx-ZHUGfeuOy1_VMzbXo_RSfmKc/s640/IMG_0032.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Tocino Spinach salad<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Dampa Restaurant</span></b></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJBBFOCuflVFq8JcuYPHZi_Uf7D76OtRm7KCjNWESBWi2UKHJVJedZDxEdqBw_EWSaVpcsT9b-OoaGmZYKlDDJS-P9uKUzf9MRj8yNl-mVq3YbgwA99RN0fDNjyNSXo1tRy1nEVT7x-1N/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJBBFOCuflVFq8JcuYPHZi_Uf7D76OtRm7KCjNWESBWi2UKHJVJedZDxEdqBw_EWSaVpcsT9b-OoaGmZYKlDDJS-P9uKUzf9MRj8yNl-mVq3YbgwA99RN0fDNjyNSXo1tRy1nEVT7x-1N/s640/IMG_0017.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"not so crispy" chicken skin</td></tr>
</tbody></table><div style="text-align: center;"> <b><span class="Apple-style-span" style="font-size: large;">UFC</span></b></div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOluL9Kf81OoX85sUczaOTgADsA1dCqsA0ueJU5u8pjozKGDnd9chB1zKleLEYN-jfCEIsDvmfYPP8p1Q_SCWNHz-DR8JSqucCZTHjsjn9y7jWRHp5c6anGp28R9_RJwRwyW7-3MHNCH3G/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOluL9Kf81OoX85sUczaOTgADsA1dCqsA0ueJU5u8pjozKGDnd9chB1zKleLEYN-jfCEIsDvmfYPP8p1Q_SCWNHz-DR8JSqucCZTHjsjn9y7jWRHp5c6anGp28R9_RJwRwyW7-3MHNCH3G/s640/IMG_0002.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lumpia</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sQj1AtAcH1ltfaNO-f2vpsHz_HIp1gJGWDX50myPqLGb4BwPQlQ_p9fbB7iioRT6J0_6g1KP11quou9HPHdiZQRte870VNZG7kclsG0bOEa8TFJpmRv0RHe6-wGowgM22v8V8pkgVXrr/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sQj1AtAcH1ltfaNO-f2vpsHz_HIp1gJGWDX50myPqLGb4BwPQlQ_p9fbB7iioRT6J0_6g1KP11quou9HPHdiZQRte870VNZG7kclsG0bOEa8TFJpmRv0RHe6-wGowgM22v8V8pkgVXrr/s640/IMG_0003.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paksiw</td></tr>
</tbody></table><br />
I fully support events like these and I wish that there would be more events that showcase the Filipino food around the bay area. I think filipino food has a lot to offer and it shouldn't be just about the lechon or fried pork bellies or the lumpias and adobo. It's a diverse fusion cuisine that needs more exploration. Looking forward to more exciting Filipino food this year.Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-45506938205971749732012-01-22T14:08:00.000-08:002012-01-22T14:08:13.581-08:00Almond Leche Flan<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KRN96Km3bcMqUpUhnqBj8wG7Ap46G1JIMouhxgva-2czIG-M_KCJtTHk51uQK2o2nJGBktIaPOyY7-9md3xOyxm4sUtNzLGOe_qHYLgeK8d6IbJtqjkFeavxiXEL-Uxmav_XQVhRePWa/s1600/IMG_9913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KRN96Km3bcMqUpUhnqBj8wG7Ap46G1JIMouhxgva-2czIG-M_KCJtTHk51uQK2o2nJGBktIaPOyY7-9md3xOyxm4sUtNzLGOe_qHYLgeK8d6IbJtqjkFeavxiXEL-Uxmav_XQVhRePWa/s640/IMG_9913.JPG" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">First post for 2012</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Leche Flan is a popular Filipino dessert which you'll probably catch on every Filipino gathering together with the normal Lumpias and Pancit. I've made Leche Flan before using vanilla extract but this time I'm using almond extract just for a different flavor combination. This recipe is from the book "<strong><em>The Filipino-American Kitchen</em></strong>" which I got this year, thanks to the wifey! I guess she's saying that I'll cook more so she can eat and taste it! :) My future recipe posts will probably be inspired by this book. That's the direction I'm going to anyways. I wanna cook more Filipino food using local and seasonal ingredients as much as possible but still have that Filipino flavor that I'm used to.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCFlbo4EHobKmbpvBSzFO8-XBemEhYp6O-R-1-b5PlfRswesPQmYlEs0GNXKWJmh_qThAXME5UwHwt-yvWGOKLSHmb_5Az02mcc0jHaNrJpPn16HGb73P0m5OXM8oeWsy1WUA3KbeqWdO/s1600/IMG_9912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCFlbo4EHobKmbpvBSzFO8-XBemEhYp6O-R-1-b5PlfRswesPQmYlEs0GNXKWJmh_qThAXME5UwHwt-yvWGOKLSHmb_5Az02mcc0jHaNrJpPn16HGb73P0m5OXM8oeWsy1WUA3KbeqWdO/s640/IMG_9912.JPG" width="640px" /></a></div><br />
Flan is a perfect party dessert since it's best made in advance. The flavor develops more once you refrigerate it for about a day. If you are making this for a party, it's best to make it the night before. I used a combination of a mini loaf bread pans and ramekins. It depends on how you want to serve it but if you want a personal flan then use a ramekin. <br />
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<em>Makes 6 servings (4 oz. ramekins)</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the caramel:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Melt 1 cup of granulated sugar on a saucepan over medium heat. It takes about 10 minutes to melt. Make sure stir and break any sugar that builds up. Place on ramekins and make sure the bottom is evenly coated. Cool completely. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the Flan:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 12 oz. can of evaporated milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup of sweet condensed milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 large egg yolks</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup half and half</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 teaspoon of almond extract (If you want a stronger almond flavor use 1 tsp.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42lQ_v8xgEThp3srd4A0wYP7WygFrW4SidAT1IRbWd1nLHnigDp6siZdzwvnCjuS-1kJ5cs_fVmYYFJD7xZhyqjN3oU3HLrtWjy5QZc5tJbRbYPc4CevWBQHXKMOqQGp8sfWZbisLZQj-/s1600/394998_10151171365845386_618435385_22466302_1986125103_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42lQ_v8xgEThp3srd4A0wYP7WygFrW4SidAT1IRbWd1nLHnigDp6siZdzwvnCjuS-1kJ5cs_fVmYYFJD7xZhyqjN3oU3HLrtWjy5QZc5tJbRbYPc4CevWBQHXKMOqQGp8sfWZbisLZQj-/s640/394998_10151171365845386_618435385_22466302_1986125103_n.jpg" width="480px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Preheat oven to 350F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Combine eggs, evaporated and condensed milk, half and half and almond extract on a large mixing bowl. Whisk until incorporated. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Strain mixture to individual ramekins with the cooled caramel. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Place ramekins inside a large baking dish and pour hot water inside until it reaches halfway up the sides of the ramekins.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Loosely cover the baking dish with foil and bake for 1 hr.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Take out the baking dish and check if the surface is set and it jiggles slightly when you tap the ramekins. If not, bake for another 15 minutes. (Mine took about 1 hour and 15 minutes total).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Let it cool for 15 minutes then wrap it with foil and put in the fridge overnight.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8. To serve: run a knife around the ramekin to separate the flan from the mold. Place ramekins in individual plates and invert it to the plate. Tap a few times to make sure that bottom releases the flan. Pour any excess caramel into the flan and the plate.</div>9. Enjoy! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOVdUyugPaGs2bpD_XRIoVdLrjgMHZgNUmMeVo1_RIY3qFADkd8_8U-UTZ6bCMk2pSyBpejdL75XN73exOhxGoKk0sULMY-UhR0SId7wpeCrcLu_eOKGOuMp9ZNi0wZDX6h0Efp3tyVwb/s1600/IMG_9918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOVdUyugPaGs2bpD_XRIoVdLrjgMHZgNUmMeVo1_RIY3qFADkd8_8U-UTZ6bCMk2pSyBpejdL75XN73exOhxGoKk0sULMY-UhR0SId7wpeCrcLu_eOKGOuMp9ZNi0wZDX6h0Efp3tyVwb/s640/IMG_9918.JPG" width="640px" /></a></div>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-44859294919733977632011-12-28T13:24:00.000-08:002011-12-28T13:29:21.776-08:00Christmas Goose<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPKdhkQXHBPPENTzLe0l6VSp0Mh6z5LQ3Rni6WOjTJP_x7C6DWOEjdociQQ5u1a5w7awKQ58MwUpxbqSWv0yuGfxsd9HM6_0rcOtBi3-h7yckBuZCAu1H0m3SAZ016qRCjgxRBwMbvYI/s1600/398598_10151080827435386_618435385_22079656_2131657682_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPKdhkQXHBPPENTzLe0l6VSp0Mh6z5LQ3Rni6WOjTJP_x7C6DWOEjdociQQ5u1a5w7awKQ58MwUpxbqSWv0yuGfxsd9HM6_0rcOtBi3-h7yckBuZCAu1H0m3SAZ016qRCjgxRBwMbvYI/s640/398598_10151080827435386_618435385_22079656_2131657682_n.jpg" width="640" /></a></div><br />
It's my first time to cook this kind of bird. I heard good things about Geese and its glorious fat content. A lot of skin means a lot of FAT! :) For Christmas, I cooked my 10 pound goose based on Gordon Ramsay's recipe. His recipe is really simple. All you need is some Chinese five spice, some lemons and an orange. The citrus helps cut through the fat and the Chinese five spice creates this holiday aroma that will make your house smell like Christmas. <br />
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Here's the video:<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/88MHrk0qA1c?feature=player_embedded' frameborder='0'></iframe></div><br />
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Here's the recipe from Gordon Ramsay. I added some thyme to boost the flavor. Also, don't forget to take out those pinion feathers. Use tweezers to take them out. <br />
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Ingredients:<br />
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10lb goose<br />
2 tbsp. chinese five spice<br />
1 tbsp. salt<br />
zest of two large lemons and 1 orange<br />
1 tbsp. of chopped thyme and a few sprigs to stuff the bird<br />
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1. Zest the lemons and orange. Using the mortar and pestle, mix in the zest, Chinese five spice, salt and thyme.<br />
2. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross pattern. This helps the fat to render down more quickly during roasting. <br />
3. Rub the spice mixture all over the bird. Cut the the lemons and oranges in half and put them inside the cavity. Add a few sprigs of thyme inside. Let it marinate overnight.<br />
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Preheat oven to 475 degrees F<br />
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4. Put the bird in a shallow roasting pan. Roast for 15 minutes to brown the skin.<br />
5. Lower the temperature to 350 degrees F.<br />
6. Roast for about 1 hour and 15 minutes. (Estimated time for roasting is 10 minutes per pound). Since this bird is about 10 pounds, Total roasting time after browning is 1 hour and 45 minutes. Check the internal temperature of the goose and it should register at 140 degrees at this point. <br />
7. Drizzle about 1 cup of honey all over the bird. Roast for another 30 minutes. Internal temperature of the bird should read about 160-165 degrees.<br />
8. Take the goose out of the oven and let it rest for 30 minutes covered in foil before carving.<br />
9. Strain all the goose fat collected and store it on an airtight container. You can use it to cook your potatoes, veggies, etc. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20SbusZOpuqCM9ltLkAJ_Kbu0SBR_cNzwDlCD8FyBJYetk1syVSnfgBuEkaqAiWhD7Bg7xzULVJkb6RRDKVmqRsWR1ONvJRHMNiSJ7vOiKHGRBVQEDi1smS8hH1EVwIvQaSbzVjunZVM/s1600/374276_10151070890795386_618435385_22018843_2049445935_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20SbusZOpuqCM9ltLkAJ_Kbu0SBR_cNzwDlCD8FyBJYetk1syVSnfgBuEkaqAiWhD7Bg7xzULVJkb6RRDKVmqRsWR1ONvJRHMNiSJ7vOiKHGRBVQEDi1smS8hH1EVwIvQaSbzVjunZVM/s320/374276_10151070890795386_618435385_22018843_2049445935_n.jpg" width="240" /></a></div><br />
Now I can say that I've cooked and eaten my first goose this Christmas. I'm happy with the way it turned out. It's like duck but better and more fatty. The skin is the best part. I'm looking forward to the next goose roast!Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-87669250927775474842011-11-28T09:34:00.000-08:002011-11-28T09:34:31.774-08:00FallFest 2011<div class="separator" style="clear: both; text-align: center;"></div>I'm back!! Due to technical difficulties aka my computer sucks, I haven't been blogging, posting pics, etc. but it didn't stop me from eating and exploring SF. I went to some memorable food events for the past month and I'll make sure to get back to business for the following days! :) <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-otD9Dms4yQNDpuzBKbBiO3hVrThAM8LVOWIx6orwRCgfnkm5BlgtMT18tJ10zkctNSOwZhEk-uPiN88BDmOUfz6koXgaSsejhebeN10jKfC3YcVuBqHCx2wzcauuuMaBhVnY3ZzKI5N/s1600/IMG_8140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-otD9Dms4yQNDpuzBKbBiO3hVrThAM8LVOWIx6orwRCgfnkm5BlgtMT18tJ10zkctNSOwZhEk-uPiN88BDmOUfz6koXgaSsejhebeN10jKfC3YcVuBqHCx2wzcauuuMaBhVnY3ZzKI5N/s640/IMG_8140.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting up</td></tr>
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This event actually happened last October 9 but I have to admit I can still taste all the amazing food I ate. <a href="http://sffallfest.com/">FallFest</a> is a food event brought to you by San Francisco Magazine to benefit Meals on Wheels. It's a grand tasting event that features SF's tastiest restaurants, talented mixologists and serious winemakers. There were chef demos, a cocktail competition (think like Top chef's quick fire challenge), live music and silent auctions. It's definitely one of the best food events I've been to this year not only because of the food but also because of the whole event's execution. No long lines waiting for food which means a stress free food tasting unlike some events were some restaurants actually run out of food to serve. There were also a lot of activities, including a chef demo from Martin Yan of <a href="http://www.facebook.com/#!/mychinasf">M.Y. China</a> opening at the Westfield mall early spring of 2012.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbkV-hXuhc5miuvJ4-PoJSb24NqQIf7AyhkbAhroC6iBGXTRkyd-Ft4m7VLJPJUN-hfRcbWW9NXfKdZrGZt30qpd1DqtWiQbgIGMVJ_U4uGbcd8B3Ott-r4FE2kxASH0xfpjKOmViUW41/s1600/IMG_8135.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbkV-hXuhc5miuvJ4-PoJSb24NqQIf7AyhkbAhroC6iBGXTRkyd-Ft4m7VLJPJUN-hfRcbWW9NXfKdZrGZt30qpd1DqtWiQbgIGMVJ_U4uGbcd8B3Ott-r4FE2kxASH0xfpjKOmViUW41/s640/IMG_8135.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooking demo tent</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFg6GhYjzvsd48O69muaZKmofTynmHIdGJu-VtrDK5qeSfVnz2j9IVpk6qJr0VhE9y7CoeXT4tQhhbHDN7xpD6XkeBh8mQBfj9p9VZLVp3DkCSA0uXRDY9mwugKMmiOIqlS8rGAP_b6G2/s1600/IMG_8216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFg6GhYjzvsd48O69muaZKmofTynmHIdGJu-VtrDK5qeSfVnz2j9IVpk6qJr0VhE9y7CoeXT4tQhhbHDN7xpD6XkeBh8mQBfj9p9VZLVp3DkCSA0uXRDY9mwugKMmiOIqlS8rGAP_b6G2/s400/IMG_8216.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with Chef Martin Yan</td></tr>
</tbody></table><br />
For this event, I worked with <a href="http://www.mowsf.org/index.html">meals on wheels</a>. I was helping out with the cocktail competition which means access to booze. It was definitely the best seat in the house. Don Julio sponsored the competition and with that I get to taste the 1942 tequila which was really smooth. That was probably the best tequila I've tasted.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ohch536JZyj4RvJ3UUluBUHnla7LVtA0DJQG9nh97OW-fQxREorNn-A_O4xVdeVuNYv4dD9UtNCQsb9yO_yfBQChqztl_pWbqNU7XEtyeksY7ycvNZjoMkrTWmnt2Te2w5uav0FXmhMk/s1600/IMG_8128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ohch536JZyj4RvJ3UUluBUHnla7LVtA0DJQG9nh97OW-fQxREorNn-A_O4xVdeVuNYv4dD9UtNCQsb9yO_yfBQChqztl_pWbqNU7XEtyeksY7ycvNZjoMkrTWmnt2Te2w5uav0FXmhMk/s640/IMG_8128.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cocktail competition tent</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IXDy-kuoZJPsfreqCpHBAddKFUsbZWkd9hu8NxJzFW-cFPxuS2t89iK81_fsczprgj6Rdf1tCSdfR-HBMcB-L5rQ6QLcuuEer0brfDi_BhXyvrUXnP40TdPM0tmlyBs044c5JRHWLUpE/s1600/IMG_8129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IXDy-kuoZJPsfreqCpHBAddKFUsbZWkd9hu8NxJzFW-cFPxuS2t89iK81_fsczprgj6Rdf1tCSdfR-HBMcB-L5rQ6QLcuuEer0brfDi_BhXyvrUXnP40TdPM0tmlyBs044c5JRHWLUpE/s640/IMG_8129.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don Julio</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbOjIC0i5BQSbkcU9gHc-HxmMFDKD7Q4mUkaklWy7ukW5KYNW2TD3aDV5wpyKlONj4vsd7-93MeYniybFO20P55tKmy7jd933_5JRopHjBoSZMzJhtf81LmZ-XEAvhqi_BuUIBo-C_s05/s1600/IMG_8168.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbOjIC0i5BQSbkcU9gHc-HxmMFDKD7Q4mUkaklWy7ukW5KYNW2TD3aDV5wpyKlONj4vsd7-93MeYniybFO20P55tKmy7jd933_5JRopHjBoSZMzJhtf81LmZ-XEAvhqi_BuUIBo-C_s05/s640/IMG_8168.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bartender kit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrduDv2lnkJ1_5sA5tBWLBrB-933wPVGTVDGNGxJTNTIATyibETqwX9TqFGNngg2eWIHBIxbuALpa-v5s_sTkEp__62kU0TuQZRziifemR3R-G-9dL-q1rdz7yF_Ge4t7EcNdIyFXcX3O/s1600/IMG_8239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrduDv2lnkJ1_5sA5tBWLBrB-933wPVGTVDGNGxJTNTIATyibETqwX9TqFGNngg2eWIHBIxbuALpa-v5s_sTkEp__62kU0TuQZRziifemR3R-G-9dL-q1rdz7yF_Ge4t7EcNdIyFXcX3O/s640/IMG_8239.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ladies of Don Julio</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJEaNj9cHaXFTfBtXfaq_TVjS0wH2qoKRAAP06RbZe7KzpeBQ1zxoQE7-ObXUvp1aet4_cbjd_aRTPMHrCyAZW_MIKrAfFDxxF8Mu0Qi2yvFwlOO0BHB78-aTCt2FojIvbrB0ScQx-Tmk/s1600/IMG_8292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJEaNj9cHaXFTfBtXfaq_TVjS0wH2qoKRAAP06RbZe7KzpeBQ1zxoQE7-ObXUvp1aet4_cbjd_aRTPMHrCyAZW_MIKrAfFDxxF8Mu0Qi2yvFwlOO0BHB78-aTCt2FojIvbrB0ScQx-Tmk/s640/IMG_8292.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">back view of the action</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhyphenhyphen77t0XgclkoBvKxZg9AE7J_WTiotaGzHTPT2U5e_Sn5Myx5C4ne79M3ZblRKXHluPqhi9YV8toaIeHphl_gCwNAR0K60N3MDq12X-v5zvn82IXoC0jGaJveWfx-OvEiZteOvjIZ_rDO/s1600/IMG_8305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhyphenhyphen77t0XgclkoBvKxZg9AE7J_WTiotaGzHTPT2U5e_Sn5Myx5C4ne79M3ZblRKXHluPqhi9YV8toaIeHphl_gCwNAR0K60N3MDq12X-v5zvn82IXoC0jGaJveWfx-OvEiZteOvjIZ_rDO/s640/IMG_8305.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alicia Walton and Allison Webber</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHQlzs40kVfYsSj-LMOIWiRxfMbfBZhW12s2Gf35LKoqELlhRCPRPhUrQYNFs_YKvmdr4hhZRwxaeYXRIyBQtEL4ufqEGntsepNt4UcMKIv1kbDToO5wIvfqdGY7gb-MEvipMWeZtU-qn/s1600/IMG_8318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHQlzs40kVfYsSj-LMOIWiRxfMbfBZhW12s2Gf35LKoqELlhRCPRPhUrQYNFs_YKvmdr4hhZRwxaeYXRIyBQtEL4ufqEGntsepNt4UcMKIv1kbDToO5wIvfqdGY7gb-MEvipMWeZtU-qn/s640/IMG_8318.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the bartenders celebrating!</td></tr>
</tbody></table><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are the pics to recap the amazing food at the event:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqMujUvCSc7VnHZNibJMcEFjj0PE8go7yeao58C0B73TD0cwivXaS8MdtupXZeml6KZaFLcS3p_ml6xgLDUl__UnAgJQKSe29BdIE-17jJQOiGW3iEv9GLqu-OWoe_o26xYZDwN4xveLm/s1600/IMG_8155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqMujUvCSc7VnHZNibJMcEFjj0PE8go7yeao58C0B73TD0cwivXaS8MdtupXZeml6KZaFLcS3p_ml6xgLDUl__UnAgJQKSe29BdIE-17jJQOiGW3iEv9GLqu-OWoe_o26xYZDwN4xveLm/s640/IMG_8155.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Sens restaurant</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTYle99NBue95Tx-0TpbQ7JdZjY4_lpqb27b60Dtk34Jcvwz_Zva8Lh-sOPgULzNFWn3tIo0vIEnkFZFfq4rVVbJ2-Q_ndQhYeCalNe1jtQDb3Xf-KMlsF3k00nREA1izakXclySskRkP/s1600/IMG_8163.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTYle99NBue95Tx-0TpbQ7JdZjY4_lpqb27b60Dtk34Jcvwz_Zva8Lh-sOPgULzNFWn3tIo0vIEnkFZFfq4rVVbJ2-Q_ndQhYeCalNe1jtQDb3Xf-KMlsF3k00nREA1izakXclySskRkP/s640/IMG_8163.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig, house cured duck, blue cheese and smoked honey from Tiburon Grill</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Xl-8usNPgZWKAnx3hUQQn5aLFuR-U2nMzC8zMhYSb400QH54gbi4NXUTJ1SiBNrOSyc7Mj5Sa8vsFtP3wK7rOsIuR90BPDCccMvzooL9_2zR3t2I0pf-qIxupcv5Qt8Y7FdhfnfaCGIV/s1600/IMG_8166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Xl-8usNPgZWKAnx3hUQQn5aLFuR-U2nMzC8zMhYSb400QH54gbi4NXUTJ1SiBNrOSyc7Mj5Sa8vsFtP3wK7rOsIuR90BPDCccMvzooL9_2zR3t2I0pf-qIxupcv5Qt8Y7FdhfnfaCGIV/s640/IMG_8166.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Compressed watermelon and tofu from Nombe Izakaya</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8K-IA5QOgrSGLEqcDBVv6W16yyCV8dl12cV9AY8v5UIwe7W46mhHHLYsO_X2QNba2XHKDyzG0ZsBttpyhS8DOjE4yb8nzyYj0TveVU6XJsUQ-78Mx2LodajWCpliPGfljBX4olbFniad/s1600/IMG_8178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8K-IA5QOgrSGLEqcDBVv6W16yyCV8dl12cV9AY8v5UIwe7W46mhHHLYsO_X2QNba2XHKDyzG0ZsBttpyhS8DOjE4yb8nzyYj0TveVU6XJsUQ-78Mx2LodajWCpliPGfljBX4olbFniad/s640/IMG_8178.JPG" width="640" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOdfaNVhh32zrCmLAZ0LOmD0crFCePudBlsU7h1sfFTAvpdA1w1EZ69gkWO__Vu9tIWc1080_X1SgZ2WAwXWbRU-EK3FT8_l5tWwjqtCf5_js2hv1TX9NQtM-RNI5Gvirhi6jRqiDYsMn/s1600/IMG_8181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOdfaNVhh32zrCmLAZ0LOmD0crFCePudBlsU7h1sfFTAvpdA1w1EZ69gkWO__Vu9tIWc1080_X1SgZ2WAwXWbRU-EK3FT8_l5tWwjqtCf5_js2hv1TX9NQtM-RNI5Gvirhi6jRqiDYsMn/s640/IMG_8181.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet chips from Spruce</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxG1FZY1ESM1eYzeXCmR33z6mg7zl-ecmwzsS-fzorihw_egRJw_movncRd9wYnY-ir-s0rtI1666XOm6vCHj2jrG4DCbUdyqAldAzCHoQai9s6_YrXz5pUyXnZf7NsTr86XsGTWJ9KNpi/s1600/IMG_8182.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxG1FZY1ESM1eYzeXCmR33z6mg7zl-ecmwzsS-fzorihw_egRJw_movncRd9wYnY-ir-s0rtI1666XOm6vCHj2jrG4DCbUdyqAldAzCHoQai9s6_YrXz5pUyXnZf7NsTr86XsGTWJ9KNpi/s640/IMG_8182.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serrano ham with tuna conserva from A16</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1WtTlAV_G_Q77tFBtCnvRZ5wUH15VScZ5cMy9fkC-oEVOw1yntPvttLTrwK60sOyKAqpFjeN13eMyHwJPq4zLHtokxZFd3EWD00nRE2wParD3EAMa9Gi-K8fsUSD9QhvWp9cr31NSPQt/s1600/IMG_8186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1WtTlAV_G_Q77tFBtCnvRZ5wUH15VScZ5cMy9fkC-oEVOw1yntPvttLTrwK60sOyKAqpFjeN13eMyHwJPq4zLHtokxZFd3EWD00nRE2wParD3EAMa9Gi-K8fsUSD9QhvWp9cr31NSPQt/s640/IMG_8186.JPG" width="640" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1xldt8ixfeli9DJaWBgvzeSQV7S5Zy5uQHsCVPHfj1bp29i7_Z6ilU93YhbB5-Y0jrCHP1BeKx3GUCNf8cMGa_GlQifB9lHDn_Zp6SQ_8oVdPlAap0WwvZA3a9g6K56dEE6muaIuRi2r/s1600/IMG_8187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1xldt8ixfeli9DJaWBgvzeSQV7S5Zy5uQHsCVPHfj1bp29i7_Z6ilU93YhbB5-Y0jrCHP1BeKx3GUCNf8cMGa_GlQifB9lHDn_Zp6SQ_8oVdPlAap0WwvZA3a9g6K56dEE6muaIuRi2r/s640/IMG_8187.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig tart from Plant cafe</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkCCONyYqR-0leqRlT6NJH_sHyqjmRx6ydZKwizyI4tFOVfeWEdr3o3IetX4vrpX8sP3olCY8Abh86walAuIzT8eG6KeX3ALow0_XRR6Ro4Ycdta0UXUhlf3OFIoBw_IApud5-dgw40FP/s1600/IMG_8192.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkCCONyYqR-0leqRlT6NJH_sHyqjmRx6ydZKwizyI4tFOVfeWEdr3o3IetX4vrpX8sP3olCY8Abh86walAuIzT8eG6KeX3ALow0_XRR6Ro4Ycdta0UXUhlf3OFIoBw_IApud5-dgw40FP/s640/IMG_8192.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple butter cinnamon cream from Masa's</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjKUeGoS2xQs09Kc5jCfcXq9ezKtMFT_jiri6qBS7WMtBTztpHkdUlWc1ATXG6oCVey2SO_QPUxxRjO0iqnAXh0JFcEZb7qkxG1Q62dUzgw3rgn4V-TigtTqGP6_SsiXWKl2JOQO_27HX/s1600/IMG_8199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjKUeGoS2xQs09Kc5jCfcXq9ezKtMFT_jiri6qBS7WMtBTztpHkdUlWc1ATXG6oCVey2SO_QPUxxRjO0iqnAXh0JFcEZb7qkxG1Q62dUzgw3rgn4V-TigtTqGP6_SsiXWKl2JOQO_27HX/s640/IMG_8199.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork and shrimp wontons from Slanted Door</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCZAE7G1zpviYI27Hu6OrjUd9xbHaZE7xPAY_3a91HN-jgGpAZhVy-eF2nq8XD2TISLsQbfBlBV1HRp78yBlUpGhE54KfaZ9YXa6Vdome6F63xdpEt1bHkgdJNbG1aH2edI9pdLB4ugZu/s1600/IMG_8201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCZAE7G1zpviYI27Hu6OrjUd9xbHaZE7xPAY_3a91HN-jgGpAZhVy-eF2nq8XD2TISLsQbfBlBV1HRp78yBlUpGhE54KfaZ9YXa6Vdome6F63xdpEt1bHkgdJNbG1aH2edI9pdLB4ugZu/s640/IMG_8201.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork rillette and delicata squash panna cotta from Trace</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs2c3U36Yb9GZ32Sg5u05NUYKQhleyOU-w0r2v1QO5CRnUXYVrp0_IxvUXNANP9z0s-lbFDRn9H-1wJn1lxmYbkX85T4DYA4JxXSPJsf4j-pp8NBoqWavJi9g3xNi4FcdAiN0pqMuK9Te/s1600/IMG_8203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs2c3U36Yb9GZ32Sg5u05NUYKQhleyOU-w0r2v1QO5CRnUXYVrp0_IxvUXNANP9z0s-lbFDRn9H-1wJn1lxmYbkX85T4DYA4JxXSPJsf4j-pp8NBoqWavJi9g3xNi4FcdAiN0pqMuK9Te/s640/IMG_8203.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perbacco's dish</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXcHGJmpVFql9j0ZDLyHCHsDGlGjxT8pnHXZIBQSKyA_ZyshH0VPYuL0QXm1JOtsStf-V0SMBuJqfO8PEhrwQVVn5DIOJyBnFf0YcE6sIX6mYbFKB3fi1Kunh5z9fttahtbKgOCnINtzX/s1600/IMG_8206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXcHGJmpVFql9j0ZDLyHCHsDGlGjxT8pnHXZIBQSKyA_ZyshH0VPYuL0QXm1JOtsStf-V0SMBuJqfO8PEhrwQVVn5DIOJyBnFf0YcE6sIX6mYbFKB3fi1Kunh5z9fttahtbKgOCnINtzX/s640/IMG_8206.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lafitte's dish</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R48UOdxEIPVt0utfgQipKLbMagKZ1f0ogp4jN2I5f7YZ-sJyFu8YSVXPvQJD2KoM5OKdO63-kYKJ4y0cX8DxPq6b0GrIOUzGMo5JWNCG4WraazEuIwvgx4kfTQXes12i3Q1N9OHpe1f2/s1600/IMG_8214.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R48UOdxEIPVt0utfgQipKLbMagKZ1f0ogp4jN2I5f7YZ-sJyFu8YSVXPvQJD2KoM5OKdO63-kYKJ4y0cX8DxPq6b0GrIOUzGMo5JWNCG4WraazEuIwvgx4kfTQXes12i3Q1N9OHpe1f2/s640/IMG_8214.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Murray circle</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRhFiCrteRyhFCJAzTdLJLDSIM-mBhJyDtGBdz8uoQm9a1WINoMXurmJqdZtpApJExYNXPz35LyRozykbDO_JtOiCXhV01ym6S6hyphenhyphenw0mfX67VInFFFFM6tIEyTpXh9qgm8QDXQwcplw_-/s1600/IMG_8217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRhFiCrteRyhFCJAzTdLJLDSIM-mBhJyDtGBdz8uoQm9a1WINoMXurmJqdZtpApJExYNXPz35LyRozykbDO_JtOiCXhV01ym6S6hyphenhyphenw0mfX67VInFFFFM6tIEyTpXh9qgm8QDXQwcplw_-/s640/IMG_8217.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen popcorn Blini from Eve</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPZ8RulrfzinHt10UMyOrPkE_EsI6Sv1TsDrSVczH3NysiP-S75Az7-SXbldYAROD0pgOVWnC7Xkbv0WK3Hm1QVr7AU17P_w1z0rtvkuSFqlNPqF_gWhznfKQa-43NeF5PLR89WafhTma/s1600/IMG_8219.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPZ8RulrfzinHt10UMyOrPkE_EsI6Sv1TsDrSVczH3NysiP-S75Az7-SXbldYAROD0pgOVWnC7Xkbv0WK3Hm1QVr7AU17P_w1z0rtvkuSFqlNPqF_gWhznfKQa-43NeF5PLR89WafhTma/s640/IMG_8219.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Lakehouse at Calistoga Ranch</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL4-hqEmBDliLxt5_fTUDVYgA8cM-4Z-tMl-3FsZ7ROG2JwNvwuvAT-F6W9FBnn5fKQsdhBPzT21vsZrIIk5bEYucRiM25EY-EUlMFK0CygCBUvWvXuH_qaEYnabrHzBR3EBTUL6Y7Jz7/s1600/IMG_8222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL4-hqEmBDliLxt5_fTUDVYgA8cM-4Z-tMl-3FsZ7ROG2JwNvwuvAT-F6W9FBnn5fKQsdhBPzT21vsZrIIk5bEYucRiM25EY-EUlMFK0CygCBUvWvXuH_qaEYnabrHzBR3EBTUL6Y7Jz7/s640/IMG_8222.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtsZuJ1wGfYjILn4A9G9EEJuERlYzDejyx6jiDYYxgs3JaBRUeXDIlaY_04D87ecgxlU3xKp72yZOLPdUftcF9QCKxIa7q-HqfotUPm2XzVsRG6GWHl1SAkI7TbPxY1mq47CLia14Zr9S/s1600/IMG_8226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtsZuJ1wGfYjILn4A9G9EEJuERlYzDejyx6jiDYYxgs3JaBRUeXDIlaY_04D87ecgxlU3xKp72yZOLPdUftcF9QCKxIa7q-HqfotUPm2XzVsRG6GWHl1SAkI7TbPxY1mq47CLia14Zr9S/s640/IMG_8226.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sardines from Coco500</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbMDAaEorKW2lGn9ITQzSJGvQzyry5SAGaQdGluByIv8vyFdmMTj2HX7x-oKHuRRRUGqnbmjWvwtSV5qUQBbqBV3uJgwherSyDls4V-znez3pdLBrgmIWGgp5zTJLJpTB2UyiIuJ-r6H/s1600/IMG_8230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGbMDAaEorKW2lGn9ITQzSJGvQzyry5SAGaQdGluByIv8vyFdmMTj2HX7x-oKHuRRRUGqnbmjWvwtSV5qUQBbqBV3uJgwherSyDls4V-znez3pdLBrgmIWGgp5zTJLJpTB2UyiIuJ-r6H/s640/IMG_8230.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muffaletta from The Boxing Room</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlO5kNjCLiV49Q4HMlLDDfuWYXFxsWrXkV-T5OJm37ye7i4SM9099QqLLQ-WePL1-K1bwa2QvvKCq3cvrHV0Ibfg6u15oTycsToPaHOmgwLK4Vzp33Yobkdz-Xr-ogqnEPp1qkjVzq7if/s1600/IMG_8232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlO5kNjCLiV49Q4HMlLDDfuWYXFxsWrXkV-T5OJm37ye7i4SM9099QqLLQ-WePL1-K1bwa2QvvKCq3cvrHV0Ibfg6u15oTycsToPaHOmgwLK4Vzp33Yobkdz-Xr-ogqnEPp1qkjVzq7if/s640/IMG_8232.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Armenian cucumber gazpacho from Fifth floor</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_sUU4vHQ-dF0FvcxlVBNXOAd-kbkyIHzvOdCk-I75vnni5Jyr_kQVKgXYaBs6AUcGyC5Lo3QTxwDrCIsEqpOUNDV3fVNr6rxoceaIWFkersoYg_xaDcz4ig5CZoww0iEt6gdU24uDEL8/s1600/IMG_8236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_sUU4vHQ-dF0FvcxlVBNXOAd-kbkyIHzvOdCk-I75vnni5Jyr_kQVKgXYaBs6AUcGyC5Lo3QTxwDrCIsEqpOUNDV3fVNr6rxoceaIWFkersoYg_xaDcz4ig5CZoww0iEt6gdU24uDEL8/s640/IMG_8236.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lamb sausage with beans from salt house</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqpIQm1vQPbisT-kY170fhLw2wEL53TE7Yy9po8d_i7WKYDDeUTHYQDBx3g4DOgtIJpPR5QqG6m2hFWeCzpDdruKHD5sSQcbRxbsk73sIytYI0W8RlU_DLkSgOgFpiC8yuMY05PaikAzh/s1600/IMG_8247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqpIQm1vQPbisT-kY170fhLw2wEL53TE7Yy9po8d_i7WKYDDeUTHYQDBx3g4DOgtIJpPR5QqG6m2hFWeCzpDdruKHD5sSQcbRxbsk73sIytYI0W8RlU_DLkSgOgFpiC8yuMY05PaikAzh/s640/IMG_8247.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the international culinary center - brioche with truffle cream</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4afdL7x5T8neYLbUZmcky_01e0F4ZF9y1peqvqAPL0OiiPOopuN9tZrES3IDoWDJQy1k3llfpnY_1RlrmsDGT5B8NUiOg00V-5s-yvO7bgDAUW9n9RELi8tiFoyPzK3jl0_twiXGz3hx/s1600/IMG_8250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4afdL7x5T8neYLbUZmcky_01e0F4ZF9y1peqvqAPL0OiiPOopuN9tZrES3IDoWDJQy1k3llfpnY_1RlrmsDGT5B8NUiOg00V-5s-yvO7bgDAUW9n9RELi8tiFoyPzK3jl0_twiXGz3hx/s640/IMG_8250.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bay scallop and charred corn salad from The Moss room</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f2GmI4P6bGa4bIRwcRfrOz6QnpzBfZn-K0voOgz4KIK2OBAFc3ALAhUEC0WTXr-p5_sqKAC1rQ25Zmev7S4IXtrRkt_TxujXD3KPtGgiFEauI_YyVOWGahohyphenhyphenB7EOXpvmnXryu2sqDem/s1600/IMG_8253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f2GmI4P6bGa4bIRwcRfrOz6QnpzBfZn-K0voOgz4KIK2OBAFc3ALAhUEC0WTXr-p5_sqKAC1rQ25Zmev7S4IXtrRkt_TxujXD3KPtGgiFEauI_YyVOWGahohyphenhyphenB7EOXpvmnXryu2sqDem/s640/IMG_8253.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPiDUwdJpt8C7H2eeFYk7A5FICFkHhAlopucn-uHrMB_TDKPthBk9qs6zLG5wvDRtWI7OSgyyBZeNBp678blxw1tRrLbVcpelQ-1zKXtXtUZUcNMcap_u_nZ4XbN4wUH5APePL8zcro6A/s1600/IMG_8258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPiDUwdJpt8C7H2eeFYk7A5FICFkHhAlopucn-uHrMB_TDKPthBk9qs6zLG5wvDRtWI7OSgyyBZeNBp678blxw1tRrLbVcpelQ-1zKXtXtUZUcNMcap_u_nZ4XbN4wUH5APePL8zcro6A/s640/IMG_8258.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna cones from the Italian Colors Ristorante</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtvbaB69a8YCnyygXcnyM2LiH78NCgW3UU0RnBlsj-oQcT1SrXsme_exF6R9eV5WDm-Whz3f7v3Bpi3yZHSIrxx9MSsxrMF4ZlJxFos-WA_wCamX9oElSVWeICq_89JDgw0DfZts-d8MM/s1600/IMG_8263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtvbaB69a8YCnyygXcnyM2LiH78NCgW3UU0RnBlsj-oQcT1SrXsme_exF6R9eV5WDm-Whz3f7v3Bpi3yZHSIrxx9MSsxrMF4ZlJxFos-WA_wCamX9oElSVWeICq_89JDgw0DfZts-d8MM/s640/IMG_8263.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spiced cured pork belly with stonefruit from Pizza Antica - I LOVE this.. I think I ate 5 of these.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSNUJ-g0XeweFtagywdlvlBbgoZCYj00QRz-n0No2HLplpE9cE70knE1PeFBfL8spVb30BREkK4HcmCqivx7yUJs5V9d_6dCxGgJLeGboOlffhF-3DUaWMWgHgtts5RvNC_OZvuKNq9v6/s1600/IMG_8274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSNUJ-g0XeweFtagywdlvlBbgoZCYj00QRz-n0No2HLplpE9cE70knE1PeFBfL8spVb30BREkK4HcmCqivx7yUJs5V9d_6dCxGgJLeGboOlffhF-3DUaWMWgHgtts5RvNC_OZvuKNq9v6/s640/IMG_8274.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Tacolicious</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikckQLNYpCLpaXwc8JkXX4Bw-xVpk42Y71ki7xo2n5wcjrTTVoxcpt7DtWFAu7rLO_sIcl9kQ_q0jV0U_fzZa_H0abHTO2JIqVXrWkJf8EuAo5h4UgBAbWb-sE2F3HQk0ET3HbPtfY_TG_/s1600/IMG_8276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikckQLNYpCLpaXwc8JkXX4Bw-xVpk42Y71ki7xo2n5wcjrTTVoxcpt7DtWFAu7rLO_sIcl9kQ_q0jV0U_fzZa_H0abHTO2JIqVXrWkJf8EuAo5h4UgBAbWb-sE2F3HQk0ET3HbPtfY_TG_/s640/IMG_8276.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin marshmallows from the Ritz Carlton</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXoSEBlzFHPXnhNqwoyPJCL0H3WdtZWiRzfgfs-7y1CtTPbrqSH-9TvwyJdgQFLukWJd_ptTBtKCCbPaLrBzYDp_PaVcbf3h8knEnVfgu2hKiOkkgqnMGeT5r3VyswYb_1dJNZi9srJDP/s1600/IMG_8278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXoSEBlzFHPXnhNqwoyPJCL0H3WdtZWiRzfgfs-7y1CtTPbrqSH-9TvwyJdgQFLukWJd_ptTBtKCCbPaLrBzYDp_PaVcbf3h8knEnVfgu2hKiOkkgqnMGeT5r3VyswYb_1dJNZi9srJDP/s640/IMG_8278.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin tart - Ritz Carlton</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF73114dXyMFZp-Xy59kX8BKPrmQQROghLY2PtB4YE_Id9TVSXs-p6pmZWANsuuAt9hh01jw_arhYF21u2d_uBzaIcgnQVsyr_b1OLTAGzBfRmjKm4HhioTOiP0POGWk2zRJrhtG_eIGvt/s1600/IMG_8279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF73114dXyMFZp-Xy59kX8BKPrmQQROghLY2PtB4YE_Id9TVSXs-p6pmZWANsuuAt9hh01jw_arhYF21u2d_uBzaIcgnQVsyr_b1OLTAGzBfRmjKm4HhioTOiP0POGWk2zRJrhtG_eIGvt/s640/IMG_8279.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple confit - Ritz Carlton</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvT2tgRb9-hLwHLMY8AG-EyoMm3BHlbnXDgJ1JXjGuPjJmmTF-7ew61MiT7TSWDBbzyBeJ-waAyt2D9mMt66x_cQUQ7VLFcyHkvp1QNQ5__XN-Sf1JdA9eQt8rRFW72rA3zRL-bd_jMNu/s1600/IMG_8284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvT2tgRb9-hLwHLMY8AG-EyoMm3BHlbnXDgJ1JXjGuPjJmmTF-7ew61MiT7TSWDBbzyBeJ-waAyt2D9mMt66x_cQUQ7VLFcyHkvp1QNQ5__XN-Sf1JdA9eQt8rRFW72rA3zRL-bd_jMNu/s640/IMG_8284.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From E&O trading</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfWzu40Rqz485ur0eXg-gu279pLytE1kMv-jHfewoxKalcx4fEryWTrq9pkQw16evCEGk-Zi9QV-qCByE0Aqn5l4P144QfPnjmt-yaic7pLAm7_9XSEg1zd_n1Q7-B9450Qpv2ksUmDYm/s1600/IMG_8307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfWzu40Rqz485ur0eXg-gu279pLytE1kMv-jHfewoxKalcx4fEryWTrq9pkQw16evCEGk-Zi9QV-qCByE0Aqn5l4P144QfPnjmt-yaic7pLAm7_9XSEg1zd_n1Q7-B9450Qpv2ksUmDYm/s640/IMG_8307.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted apples, burnt caramel ice cream from the Wente Vineyards</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJzONgnOjYxUKn1QgYunE6xZWOWlET9JYqplRDHEik0M71zKepMUxoyY_tKo6LH_q21Hf1Swg7ogGGSu2NrCEoF_6ThMgXfCbMv6dFqCdinN6F5VGNJjmUIZbgywjtqeBOeA8QJelzxKJ/s1600/IMG_8289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJzONgnOjYxUKn1QgYunE6xZWOWlET9JYqplRDHEik0M71zKepMUxoyY_tKo6LH_q21Hf1Swg7ogGGSu2NrCEoF_6ThMgXfCbMv6dFqCdinN6F5VGNJjmUIZbgywjtqeBOeA8QJelzxKJ/s640/IMG_8289.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Rillettes from Cafe Des Amis</td></tr>
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</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Going to these events really inspire me. I don't just go, take pics and show off what I eat. I go because I want to eat good food, well not just good but outrageously great food. I want to taste something different. I'm looking for that bite that I will remember for years. I'm looking for fresh ideas, perfect combinations and creative dishes. I believe this event did that.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-24577665502348595732011-10-14T09:56:00.000-07:002011-10-14T10:44:33.095-07:00Flavors of Japan by S+S Gastro Grub<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvdZJDgMCwoLL5TgnemriXj8ZasDMQf02sfknDDFJa9RFDMInqyFojUHHtOk21tLLjxFc0O6HPL8ynEhfcUcM4BGUc3uWK9M097jecE14vvmMcnJ5fdxxm4eCu71y0Y6sUHtJ-sr1JZSO/s1600/IMG_7992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvdZJDgMCwoLL5TgnemriXj8ZasDMQf02sfknDDFJa9RFDMInqyFojUHHtOk21tLLjxFc0O6HPL8ynEhfcUcM4BGUc3uWK9M097jecE14vvmMcnJ5fdxxm4eCu71y0Y6sUHtJ-sr1JZSO/s640/IMG_7992.JPG" width="640" /></a></div><br />
This was S+S Gastro Grub's very first Pop-up dinner. It was a sold out dinner event with about 40+ guests in attendance. Dinner was held at Cosecha in Oakland and that place was filled with fresh seafood, lamb, nori, yuzu, matcha and many more during that night for their Japanese inspired menu. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM9wPOTSgMF81vZgvNz19b_RsIdfSZsdXOIJtbeGqpNlhbQoRSTNLybs6qZ7QYQJLh1EHuMLDOL-jwFdj2ABsiM5hrkeTUDhNKWre36J-UmatRI9TEWeExpdRC3WcHf9qrK2RX3uvVjCu/s1600/IMG_8060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM9wPOTSgMF81vZgvNz19b_RsIdfSZsdXOIJtbeGqpNlhbQoRSTNLybs6qZ7QYQJLh1EHuMLDOL-jwFdj2ABsiM5hrkeTUDhNKWre36J-UmatRI9TEWeExpdRC3WcHf9qrK2RX3uvVjCu/s640/IMG_8060.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S+S with Dominica Rice, owner of Cosecha</td></tr>
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Sebastian and Simone = S+S Gastro Grub. I met these guys at the BTC bingo brunch over a month ago and I have to say they really have some serious passion for food. Both of them work full time and when they are not working, they either eat, cook, roast pigs, sous vide eggs or have dinner parties. They were really an inspiration for me since they are both self taught culinary enthusiasts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXxfiXxa2QcMXxtmAeB9rmJNOyILUnA_Jho0a4noF534tBr0wA5q5j0t0OY88qjcBhjeNvK-O2-rD3gYr6tPJO8huumb9KPna2iuMo66PiY4lVeY1ov4NfzATsPPQWmixbAYQeOHNN3cZ/s1600/IMG_7931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXxfiXxa2QcMXxtmAeB9rmJNOyILUnA_Jho0a4noF534tBr0wA5q5j0t0OY88qjcBhjeNvK-O2-rD3gYr6tPJO8huumb9KPna2iuMo66PiY4lVeY1ov4NfzATsPPQWmixbAYQeOHNN3cZ/s640/IMG_7931.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snacks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Table set up</td></tr>
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I'm glad they invited me to their pop-up to help out, meet new people, eat and enjoy their Japanese infused dishes.<br />
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Here are the pics of their 5 course "Flavors of Japan"<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS_jXZT3O__J_XFV8pF0Uykg3oR2XOsJa2IsorxCGAbK8GfxIvOsHRH9hyphenhyphencu9Z2MNhN3lt_fN0WP2SKPLOm_29ksC9X2zyRRybuTfhMhWilpxoVk9EB2uthOcgOKwa6aINmq_0V7AIe4T/s1600/IMG_7977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS_jXZT3O__J_XFV8pF0Uykg3oR2XOsJa2IsorxCGAbK8GfxIvOsHRH9hyphenhyphencu9Z2MNhN3lt_fN0WP2SKPLOm_29ksC9X2zyRRybuTfhMhWilpxoVk9EB2uthOcgOKwa6aINmq_0V7AIe4T/s640/IMG_7977.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st course - Hamachi Belly, yuzu lemon cloud, dill flower</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd9TblmZzSTYhZFQu8jl56NdFz-egzBPniHdh9XcJ3uE7xYcozuWM-xyC4cA7TjMs539OzDbvzV59FYheZ5JhnvQGsJsOVXVDzO33cucCmtxAD0oZiQc-71aYzEfemeePp7VtOy9Zib_T/s1600/IMG_7999.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd9TblmZzSTYhZFQu8jl56NdFz-egzBPniHdh9XcJ3uE7xYcozuWM-xyC4cA7TjMs539OzDbvzV59FYheZ5JhnvQGsJsOVXVDzO33cucCmtxAD0oZiQc-71aYzEfemeePp7VtOy9Zib_T/s640/IMG_7999.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd course - Japanese salad - baby bok choy, compressed sake Asian pears, pickled burdock, Japanese cucumbers topped with crispy salmon skin and nori</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5Ro0PZcJuZYoclzfaT4NLN1HV_1OdUE95VHD8l4Tq-jUtVN4UfOQ9XJHhpOIYYafgen-i_hLVsENC1GfnUPTkdlBSgYv1h8SzjKxVBkM-oqdfCBeOWOuCzSmprVq6Qoi3343cyJhPPle/s1600/IMG_8015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5Ro0PZcJuZYoclzfaT4NLN1HV_1OdUE95VHD8l4Tq-jUtVN4UfOQ9XJHhpOIYYafgen-i_hLVsENC1GfnUPTkdlBSgYv1h8SzjKxVBkM-oqdfCBeOWOuCzSmprVq6Qoi3343cyJhPPle/s640/IMG_8015.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3rd course</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG4g0WO60gf34MHdb1o0Effbp3b6Qg_t0CjUnaRMB-6lMPMwmxbEvKie61O7wSZ3oAQ6qzEwCqPcPvhFkMBbB-P7VzzpC6mdOgokVOtPUfgYN2mpwGPPcRyKjzXVlrz641cDSCX-GMz1-/s1600/IMG_8035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG4g0WO60gf34MHdb1o0Effbp3b6Qg_t0CjUnaRMB-6lMPMwmxbEvKie61O7wSZ3oAQ6qzEwCqPcPvhFkMBbB-P7VzzpC6mdOgokVOtPUfgYN2mpwGPPcRyKjzXVlrz641cDSCX-GMz1-/s640/IMG_8035.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uni, fennel potato puree, orange anise, shiso</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZYAYN744zP3xAxsMEF-spL1XD35QA424XwMTO86nLi1FugRX7in7yd0K0i3kuWuX-GdiaDNGJ15UsQT0TCc1hxBAVyRpFpPtHxpByjBihVvN1OXDAjHhO9fR_CjVoXVOJQd3mmoNpBlB/s1600/IMG_8046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZYAYN744zP3xAxsMEF-spL1XD35QA424XwMTO86nLi1FugRX7in7yd0K0i3kuWuX-GdiaDNGJ15UsQT0TCc1hxBAVyRpFpPtHxpByjBihVvN1OXDAjHhO9fR_CjVoXVOJQd3mmoNpBlB/s640/IMG_8046.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite dish of the night</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iMjR-jV8Q9QtWIMzT5Re01T-O0AGmuWiWuGvdpgRrX7cJfp4S4AU2AyU_jYDxEngduf3Bf2TU4WEGs_xueCw7Y9KdzY3L6_ZQXiNqPR1oxbtHFXc8k28H6Ww8FxgaaFXQ6y0uyYqbd8C/s1600/IMG_8056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iMjR-jV8Q9QtWIMzT5Re01T-O0AGmuWiWuGvdpgRrX7cJfp4S4AU2AyU_jYDxEngduf3Bf2TU4WEGs_xueCw7Y9KdzY3L6_ZQXiNqPR1oxbtHFXc8k28H6Ww8FxgaaFXQ6y0uyYqbd8C/s640/IMG_8056.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4th course - Ohitashi (marinated spinach), shoyu, sesame seed oil, shiro goma</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUasZHpNkn0zjxIZAx6B6jm2FiJD45RpvXYkK4-Yxt33rsXq8ikMNVhKsl3f0sAtW8KTpEK-QmNjLycW-3zhbygFA4ISTBG7vsvgwmp_-e0N13QY1DySQizi97Sv9Cm5ZGu5LdXNJE3lIC/s1600/IMG_8085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUasZHpNkn0zjxIZAx6B6jm2FiJD45RpvXYkK4-Yxt33rsXq8ikMNVhKsl3f0sAtW8KTpEK-QmNjLycW-3zhbygFA4ISTBG7vsvgwmp_-e0N13QY1DySQizi97Sv9Cm5ZGu5LdXNJE3lIC/s640/IMG_8085.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was a challenge rolling into those cute "sushi" bites but it pays off!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIP_1Dy41kxoJVHzhz9IJeZqYIgSYaTbtkD-G80lK9iLia5Eb216CZqXBtYuKKEhnCLm_45_XMpEOuqNc-bsDVOpcnAyeR4H6asq7iI4bpiy3UrGxTiDTjZ86C4RFrMDVb0dr-XsX4JlmC/s1600/IMG_7984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIP_1Dy41kxoJVHzhz9IJeZqYIgSYaTbtkD-G80lK9iLia5Eb216CZqXBtYuKKEhnCLm_45_XMpEOuqNc-bsDVOpcnAyeR4H6asq7iI4bpiy3UrGxTiDTjZ86C4RFrMDVb0dr-XsX4JlmC/s640/IMG_7984.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">leg of lamb being sous vide for about 45 minutes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw8uA3F2S8HB7PvEsuOBJltAt6qjLYk19DhZMW5aqTASAa3vcSlD75cgAQAnC47M_keuDioOqTF0U7CbqCOJNhti5DcgglvhDMEisNAHH1U4bDEDuegT5-wXf4wap2a33cuq8vFbCgq4N/s1600/IMG_8090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw8uA3F2S8HB7PvEsuOBJltAt6qjLYk19DhZMW5aqTASAa3vcSlD75cgAQAnC47M_keuDioOqTF0U7CbqCOJNhti5DcgglvhDMEisNAHH1U4bDEDuegT5-wXf4wap2a33cuq8vFbCgq4N/s640/IMG_8090.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still part of the 4th course - leg of lamb, miso Gorgonzola sauce, kuro goma and chives</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjeSNhta4NYgsl91UkCTtJDrjya5ZRqlD1LaELv0TyVxzU2FfUz_5vBpVzghuiIW6rxkm_bEsPtIhttGPTiOQmpGYhq6k4pku7ND_WqwK75us-I7VbeZGPMkYi1gsawnwWXB0BysBmDNK/s1600/IMG_8080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjeSNhta4NYgsl91UkCTtJDrjya5ZRqlD1LaELv0TyVxzU2FfUz_5vBpVzghuiIW6rxkm_bEsPtIhttGPTiOQmpGYhq6k4pku7ND_WqwK75us-I7VbeZGPMkYi1gsawnwWXB0BysBmDNK/s640/IMG_8080.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kabocha on a home made teriyaki sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DNBq7tf3ecvtyYSHIH0RflVaZcPqd5rGQTKVBptsRxPEqffQRSFGolqVL5pZhrSPRQwr9QB7-h8D4t4kgnlDui2VsHVrZCnR5jt1r8ZOBTAdjXAwJl1HsnX9VqzkVG5JYPKdhkVOXHMe/s1600/IMG_8114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DNBq7tf3ecvtyYSHIH0RflVaZcPqd5rGQTKVBptsRxPEqffQRSFGolqVL5pZhrSPRQwr9QB7-h8D4t4kgnlDui2VsHVrZCnR5jt1r8ZOBTAdjXAwJl1HsnX9VqzkVG5JYPKdhkVOXHMe/s640/IMG_8114.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5th course - Matcha financier topped with a 12 hour toasted coconut cream</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjMuUuveEJEb16j_SAq-GjeVOlD9qQ6SDwAZcdGefVFYcDzTA6lL9pLlTLwKDiIZRjtbyjnVh-eozP7O34JlHfrINYoW6oz0LxAvSWCxUsskXMde1UXB9o6BUf_xXPWnXTeZX6Hu_fe-e/s1600/IMG_8109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjMuUuveEJEb16j_SAq-GjeVOlD9qQ6SDwAZcdGefVFYcDzTA6lL9pLlTLwKDiIZRjtbyjnVh-eozP7O34JlHfrINYoW6oz0LxAvSWCxUsskXMde1UXB9o6BUf_xXPWnXTeZX6Hu_fe-e/s640/IMG_8109.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was amazing!</td></tr>
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After the event, I asked a few questions to S+S about the event and how they came up with their dishes..<br />
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Fer: What was your inspiration for your menu and why Japanese?<br />
S+S: Japanese food is one of our favorite foods. We wouldn't attempt to make sushi even though we love sushi rice a lot. The inspiration of our dishes are from our constant eating out. LOL! We love molecular gastronomy, food arts... so from thinking of the current seasonal ingredients, Indian summer/early fall food... we wanted to do something light and refreshing, ie. hamachi, uni, etc into something warm and fuzzy, ie. lamb but since we wanted it "Japanese", We were wondering how we can make the lamb "Japanese"; therefore the miso Gorgonzola sauce. Salmon skin hand roll is one of our almost must-order dish whenever we go out for sushi. we are very picky with our salmon skin hand rolls but we weren't about to make that as one of the courses. We also wanted to highlight the delicious seasonal Asian pears, therefore, the deconstructed salmon skin salad. I love coconut and wanted to have a warm and comforting toasted coconut cream to end the cool Indian summer night with. <br />
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Fer: What was your favorite dish that night?<br />
S+S: I love the Uni dish a lot but I also love my toasted coconut cream a LOT as well so it's kinda hard to pick! :)<br />
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Fer: What did you guys learned from your first pop-up?<br />
S+S: What we learned was that we must get good people to help prep so that we can concentrate more on the cooking.<br />
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Fer: What's next for S+S Gastro Grub?<br />
S+S: We have a few catering gigs coming up within the next couple of holiday months but we would like to do more pop-ups if possible, maybe once/twice a month. If the catering and the pop-ups are going well, maybe we can both quit our day jobs and concentrate more on the food business. Right now, we are only getting business from word of mouth and once in a while from clients googling/yelping, etc. Hopefully, we can do more pop-ups and special events and get our name out<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR-A4A_WgDoz2Y9Y3m_7eO1O8Tr6pNztIXP7hKCmKaRVYv-D8xnb8xuAx5m_PEqd5r1JJdC889U6ycD3GRcZ4od7rKLIUxnLNy5Keepxc9SRPttYewLXfBZ5R7AYOfGhRJLtRoQKdRAnu/s1600/IMG_7955.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR-A4A_WgDoz2Y9Y3m_7eO1O8Tr6pNztIXP7hKCmKaRVYv-D8xnb8xuAx5m_PEqd5r1JJdC889U6ycD3GRcZ4od7rKLIUxnLNy5Keepxc9SRPttYewLXfBZ5R7AYOfGhRJLtRoQKdRAnu/s640/IMG_7955.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping the Hamachi </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMtuvsqzdmH6tT29sy_IYQEN0Ym0CNmBpYs9CI-dUU-b8gSLYvqUM9jWXktQvK4PECL9Liuf0fVx_ztgM5qzqEX67Vs4zA5bUfhbxLTFD3puJAa4ZZvLDzoJsU9cRIhOluRD_vdvYx474/s1600/IMG_7971.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMtuvsqzdmH6tT29sy_IYQEN0Ym0CNmBpYs9CI-dUU-b8gSLYvqUM9jWXktQvK4PECL9Liuf0fVx_ztgM5qzqEX67Vs4zA5bUfhbxLTFD3puJAa4ZZvLDzoJsU9cRIhOluRD_vdvYx474/s640/IMG_7971.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Team work</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQPXf5nGcnW5rgVVzFcQHJJ_cSWYoyEQ2DgOcysTCQIirMi-fTA_iMH61-WNRM_388FrohdEoNyWT9bWbaYOHHYir2lq5yycEunsJYraXiJKMcR3ilt2kQPUFM0ylLLbEWpLN3S1Yil3w/s1600/IMG_8063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQPXf5nGcnW5rgVVzFcQHJJ_cSWYoyEQ2DgOcysTCQIirMi-fTA_iMH61-WNRM_388FrohdEoNyWT9bWbaYOHHYir2lq5yycEunsJYraXiJKMcR3ilt2kQPUFM0ylLLbEWpLN3S1Yil3w/s640/IMG_8063.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer and smiles</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eyhMEzApJ_Md1qzUrzWVm3pJjtJ2H0bWttlk22w2ffZ2kMhs7zbxJOusdQGCV0LMuIUM9rXPvkf0-2fnskUj64oqD29jkBx4yCH-yBddvf9CbA1TZo6Z0hq639DuPSuNMkVtZEq7JCeW/s1600/IMG_8094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eyhMEzApJ_Md1qzUrzWVm3pJjtJ2H0bWttlk22w2ffZ2kMhs7zbxJOusdQGCV0LMuIUM9rXPvkf0-2fnskUj64oqD29jkBx4yCH-yBddvf9CbA1TZo6Z0hq639DuPSuNMkVtZEq7JCeW/s640/IMG_8094.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After some hard work it's time to reward themselves</td></tr>
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It was definitely a great experience. The food was delicious. I still can't stop thinking about the Uni and potato puree dish. It was definitely the star of the night for me. Everything was flavorful and people were having a great time. I can't wait to see what's next and to taste more food from these talented couple. Til the next event! <br />
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Kanpai!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIf7YTMyusGj8yyWCyhiftdYEMEi_YN_x02Z8ZwLOWsKtgisf6407Sr6lHCGDbwjDFaaz7uDonDu4PJHYlis1y9eLhNtlFnvBX_U1oY-GZ46WAlRs3oxa46nxMR6nKEgUdxD31Qvuvwi_/s1600/IMG_8123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIf7YTMyusGj8yyWCyhiftdYEMEi_YN_x02Z8ZwLOWsKtgisf6407Sr6lHCGDbwjDFaaz7uDonDu4PJHYlis1y9eLhNtlFnvBX_U1oY-GZ46WAlRs3oxa46nxMR6nKEgUdxD31Qvuvwi_/s640/IMG_8123.JPG" width="640" /></a></div>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-2698183901173761882011-10-13T09:12:00.000-07:002011-10-13T09:12:27.910-07:00Ferran Adria in SF<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zjQLJYFECCSu_qnCiujCOyoM33_kqcdcRXWL_pWw38BdLHG0CikCIPC1pkQukxOqPLaWloQJW47inPUtf9WSWi64k3F_8Vz18oJDKAyipyBJwuCYkoT_YPzG8U1XPX2JuoL52g74f3zI/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zjQLJYFECCSu_qnCiujCOyoM33_kqcdcRXWL_pWw38BdLHG0CikCIPC1pkQukxOqPLaWloQJW47inPUtf9WSWi64k3F_8Vz18oJDKAyipyBJwuCYkoT_YPzG8U1XPX2JuoL52g74f3zI/s640/1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The line</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNUj5kxAGepiJoGa15h93BDdL1Cn-qEpObXzC4E50MV1sZgycuVlgWerJYMlVnxbXjKgK7SHSyXuOQBenhkk30nmz7IsS3OpA54lxhHhVhYXrS7YsWZpKsBXkkpcuGw8J1ptvItcDg8rD/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNUj5kxAGepiJoGa15h93BDdL1Cn-qEpObXzC4E50MV1sZgycuVlgWerJYMlVnxbXjKgK7SHSyXuOQBenhkk30nmz7IsS3OpA54lxhHhVhYXrS7YsWZpKsBXkkpcuGw8J1ptvItcDg8rD/s640/4.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Castro was full of foodies</td></tr>
</tbody></table>Restaurant owners, chefs, foodies, writers and everyone who has much love and respect for El Bulli and its food were all gathered at the Castro theater last Monday night to see and hear the world's most influential chef, <a href="http://www.facebook.com/#!/pages/FERRAN-ADRIA/26371422970">Ferran Adria</a>. I bet not even half of the people who were there haven't eaten at El Bulli. That's probably the reason why most of us were there since it's the closest thing to experiencing dining there. You get the book, which is the food that the staff ate there plus you get to be in the same room with Ferran hearing him talk about creativity and conceptualizing. I think it's a great deal.<br />
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Got my ticket a month ago for this event and as the day gets closer I get more and more excited. Not only have I dreamt of eating at El Bulli, thanks to Bourdain, but I want to be inspired just like most of the chefs around the world. I want to know what goes in his mind and how he comes up with such creations like the carrot foam, edible floral paper and many more.<br />
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<tr><td class="tr-caption" style="text-align: center;">The crowd waiting for Chef Adria</td></tr>
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It was a sold out event. 1400 people came and listened to this culinary genius. Going to the event itself felt like you are attending an exclusive red carpet event of the food industry. There were sightings of Dominique Crenn, Anthony Strong, Pim Techamuanvivit and many other big names in the food world. Earlier that day, Ferran was spotted at Humphry Slocombe and La Taqueria. People were tweeting and updating their status on Facebook giving this event a lot of buzz and anticipation.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MIqEi9Zp4BcVimBxg7gaLBtyACvYiyhOgLPMb38uojAaVN1jtl26lMibHOX5hkeyBjwOfAA69QCpVjdYsGn37WFyDhbL7EwdnzLd9kO3sbbSjjU7pIr-GN0zEAhnEqoOrso1_uHGTIpT/s1600/IMG_1626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MIqEi9Zp4BcVimBxg7gaLBtyACvYiyhOgLPMb38uojAaVN1jtl26lMibHOX5hkeyBjwOfAA69QCpVjdYsGn37WFyDhbL7EwdnzLd9kO3sbbSjjU7pIr-GN0zEAhnEqoOrso1_uHGTIpT/s640/IMG_1626.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dominique Crenn of <a href="http://www.ateliercrenn.com/">Atelier Crenn</a></td></tr>
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Ferran started his talk by saying that San Francisco is one of the places he would want to live together with Barcelona and Sydney. He talked a little bit about citrus and that the Arabs introduced it in the western world and that there are about 2,500 different kinds of it. He also said that cuisine itself is subjective. Orange and eggs might be weird for some but in Spain there is a dish made with it.<br />
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Then there was the lecture on omelets and the miniskirt. He talked about creativity, conceptualizing and using ingredients as the letters to make a word. The lecture was full of amazing videos and pictures of his greatest creations. It was almost emotional to see him talk about it knowing that El Bulli closed its doors a little more than a couple of months ago. But there is alot more in store on that place. It will be the home of the El Bulli foundation come 2014. He gave us a sneak peak of how it looks like and what the plan is for that center. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipsHIL6d4Hsl0vDDGqL8nrxsNWgYG0AEn7G-iEn9SNK4KYSJlHJFdzVNuXVGgoICb1mW0BAawQ1R88zEmtU4Uc3nst33Y-kR6F4vanhu4rs3n9d4Vl9834zB9j1wgNHYbxfW2V8qkUB6M/s1600/IMG_1625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipsHIL6d4Hsl0vDDGqL8nrxsNWgYG0AEn7G-iEn9SNK4KYSJlHJFdzVNuXVGgoICb1mW0BAawQ1R88zEmtU4Uc3nst33Y-kR6F4vanhu4rs3n9d4Vl9834zB9j1wgNHYbxfW2V8qkUB6M/s640/IMG_1625.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">People falling in line for the book signing</td></tr>
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Overall, it was a great inspirational lecture. A lot of visuals of food that made everyone in the theater hungry. I was actually expecting a little bit more from Chef Adria. I was ready to be moved and be blown away but it didn't quite get there. I understand what he's trying to say but I guess the delivery wasn't there. Probably it's the language barrier and the translator?? Nevertheless, I get to see and hear one of the world's greatest chef, got my cookbook signed and now will try to attempt recreating some of the food from the cookbook! This way, since I didn't have the chance to dine at El Bulli at least I'll get to have an idea what the staff has been eating.<br />
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Happy cooking!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDT9zwxZGWtvD3AnR9Iz6ZnIpw1JOQ1T1UN74m1y4WLdXVm1-rP73_PaU-gnPecQ1q-wlGAinTW5tQhSi6J4QoWL2Boq3ZNIQ1c5RFLrXKBm2rm2jAHXzShYTnSfhjX1enSIoybhAPMMx/s1600/3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDT9zwxZGWtvD3AnR9Iz6ZnIpw1JOQ1T1UN74m1y4WLdXVm1-rP73_PaU-gnPecQ1q-wlGAinTW5tQhSi6J4QoWL2Boq3ZNIQ1c5RFLrXKBm2rm2jAHXzShYTnSfhjX1enSIoybhAPMMx/s640/3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cookbook ready to be used! :)</td></tr>
</tbody></table>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-83616873761466117112011-09-27T23:21:00.000-07:002011-09-28T09:07:24.520-07:00Bite at Eat Real 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEWvBC74G9suZTCK0wepZAZ425Y1pE5TpwYzwpd_ZYWw2t2HfberhiCpf8jGW3Uo13BzepDZrw_Z5zgpUFX0FAkCFtC9sIAt7lsPN8Ic-_EOoAB249T7XsSi98caYXPA4RW_9pIjIgK1W/s1600/IMG_7898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEWvBC74G9suZTCK0wepZAZ425Y1pE5TpwYzwpd_ZYWw2t2HfberhiCpf8jGW3Uo13BzepDZrw_Z5zgpUFX0FAkCFtC9sIAt7lsPN8Ic-_EOoAB249T7XsSi98caYXPA4RW_9pIjIgK1W/s640/IMG_7898.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5wNCb8Bk7valAf6hxnP5p8_pDbYHoKAgGdCa697Dx1tZ0YgEghDC0dlKZmaSPeTFe6mThgs9-DWbgEPJLSick_n_vybdMVPCZ6hpnphSjNsSoqazJaOylVtvoITPdXvrLvJHb_uVmcAR/s1600/IMG_7746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5wNCb8Bk7valAf6hxnP5p8_pDbYHoKAgGdCa697Dx1tZ0YgEghDC0dlKZmaSPeTFe6mThgs9-DWbgEPJLSick_n_vybdMVPCZ6hpnphSjNsSoqazJaOylVtvoITPdXvrLvJHb_uVmcAR/s640/IMG_7746.JPG" width="640" /></a></div><br />
This year's <a href="http://www.eatrealfest.com/">Eat Real Fest</a> is bigger, better and a lot tastier. There are more vendors and more exciting things to do. You have your food demos, lit arts, DIY camps, pop up food pairings and many more. With all this bad ass food and presentations, it can only mean one thing = a lot more crowded!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVGU9BVy18uOmHjGE9f37nvJRMp22IPrPc29T44jgjOsz7SYJv1DYF8iqH0GCxJJAEE_EwOOVorDe0cIgAtCrGRaw3dMh4aUhnLHjFWKi5uDNIKmcz0vzU4QrOp0dt0ZnUEchtO71D613/s1600/IMG_7739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVGU9BVy18uOmHjGE9f37nvJRMp22IPrPc29T44jgjOsz7SYJv1DYF8iqH0GCxJJAEE_EwOOVorDe0cIgAtCrGRaw3dMh4aUhnLHjFWKi5uDNIKmcz0vzU4QrOp0dt0ZnUEchtO71D613/s640/IMG_7739.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsry1cemSHic7XgmECJc9Hwn8WuHQeZwPl4TV0dBhBRl5k-RvKdxTJy_xJaGWVMuXD90EWsCaOCfFaTh9cjWwZ4l0_Axc2tVdR3Bvs_29o3yuqbc5m9amCArLaBajCD_ZIeyEfWmRvg8y/s1600/IMG_7693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsry1cemSHic7XgmECJc9Hwn8WuHQeZwPl4TV0dBhBRl5k-RvKdxTJy_xJaGWVMuXD90EWsCaOCfFaTh9cjWwZ4l0_Axc2tVdR3Bvs_29o3yuqbc5m9amCArLaBajCD_ZIeyEfWmRvg8y/s640/IMG_7693.JPG" width="640" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfITb_y61Gbtt6-ajt5bx86Gt-XFcXgtSUgZ6hQ_WAg3TD0UPTYSam-ph-IDbJvEp1OCGnj-cslWzxW5556HvPUCbhM6ih8OWg_r8YJcINUggdKt56s2bq0SdB6xNZryhUZM5JhoWXDm4/s1600/IMG_7762.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfITb_y61Gbtt6-ajt5bx86Gt-XFcXgtSUgZ6hQ_WAg3TD0UPTYSam-ph-IDbJvEp1OCGnj-cslWzxW5556HvPUCbhM6ih8OWg_r8YJcINUggdKt56s2bq0SdB6xNZryhUZM5JhoWXDm4/s640/IMG_7762.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagel making class</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25Cw_SWd1M0yOwvE437UoHi2gkS5uUuuA_a5AQ_iOrBtQEreMOix8JAFqXvqTVeDLMTNUeRtk5jtmyF93EB4qRa_TtmsV8chUfOxwPzvIc9gJdZ5IOYvisnXmVM-lknOH2azuqOyEMpQ2/s1600/IMG_7768.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25Cw_SWd1M0yOwvE437UoHi2gkS5uUuuA_a5AQ_iOrBtQEreMOix8JAFqXvqTVeDLMTNUeRtk5jtmyF93EB4qRa_TtmsV8chUfOxwPzvIc9gJdZ5IOYvisnXmVM-lknOH2azuqOyEMpQ2/s640/IMG_7768.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Montreal style bagel</td></tr>
</tbody></table><br />
I went all three days. There were some vendors who were selling just on Friday and there were different activities throughout the weekend. There were a lot of food trucks there that I've tried before so I was really looking forward to something new. I didn't want to get something I can get from Off the Grid or some food trucks that frequent SF.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifWbWjmURCjGK1ORav06IEmhJHJGtXPgR2TcSyYk97IL9wHUSR75mbeLFHkH8vhNWCFlDWnJUo2sCn5X7bYuO79WjaxNwmmqU4F3vCAOvlM98RuGMlCdyVdNYmopxFzYIic55h6X3aefK/s1600/IMG_7665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifWbWjmURCjGK1ORav06IEmhJHJGtXPgR2TcSyYk97IL9wHUSR75mbeLFHkH8vhNWCFlDWnJUo2sCn5X7bYuO79WjaxNwmmqU4F3vCAOvlM98RuGMlCdyVdNYmopxFzYIic55h6X3aefK/s640/IMG_7665.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVauS-mPzdPzrCXQmDJ-DxhChZPQTnBTZb4ffOUyMal4QnuI4mDerGlsrkviBDtOm-749KquRc0ACTSedCCiLca3G9Nqu1Thl8P4qBA5OZSBBoVxGCwmF2vTutu8cTH1QJsOrc9DBP_OAF/s1600/IMG_7669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVauS-mPzdPzrCXQmDJ-DxhChZPQTnBTZb4ffOUyMal4QnuI4mDerGlsrkviBDtOm-749KquRc0ACTSedCCiLca3G9Nqu1Thl8P4qBA5OZSBBoVxGCwmF2vTutu8cTH1QJsOrc9DBP_OAF/s640/IMG_7669.JPG" width="640" /></a></div><br />
The beauty with this event is that it's designed for you to taste as many different food from local food vendors. No food costs more than $5. There were beer and wine to help digest the food and different cooking programs to check out while you recover from the food you stuffed your face with. <br />
Going to this event need some planning especially if you want to make the most out of your experience. Before I went, I paced myself. I know it's going to be crowded and there will be lines. My plan was to go there early to beat the crowd, plus I live 10 minutes away which made it easier for me to go. So I went a little before 11am. When I got there, I saw that there were lines already forming at <a href="http://www.senorsisig.com/">Senor Sisig</a>, <a href="http://www.facebook.com/#!/ChairmanBao">Chairman Bao</a> and <a href="http://www.facebook.com/#!/pages/Hapa-SF/113513915332623">HapaSF</a> even before they open. Good thing I've tried those trucks before so I wasn't really worried.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-TZxgpyRcKl9tc58EvZm_HI7-5Vqa1KZhS_QK6XNfr-tLgC1YM2fy_Q2_nmSA7Yde4qmNXsu20cDdUQXLvLdHuTYkziIFWWb5e1nNqR_HCwDZTGerpxeNz-GGvFn2TkRMbcO0mkoLO5-/s1600/IMG_7644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-TZxgpyRcKl9tc58EvZm_HI7-5Vqa1KZhS_QK6XNfr-tLgC1YM2fy_Q2_nmSA7Yde4qmNXsu20cDdUQXLvLdHuTYkziIFWWb5e1nNqR_HCwDZTGerpxeNz-GGvFn2TkRMbcO0mkoLO5-/s640/IMG_7644.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of this world flavor combinations on a stick</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6M7vHRn-HqP-qyJ6c2gAIWHZPebpTti4HSg0-fpmEWB1V9pWyW4VbStxoxGk8gdZiNS-sFuxDBpVHqcWgskYnypgQQXs45DH-QfLGV8rXSH422jAVKJ3aU9ZYd7veju4fmi0mZBAcDCo/s1600/IMG_7821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="494" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6M7vHRn-HqP-qyJ6c2gAIWHZPebpTti4HSg0-fpmEWB1V9pWyW4VbStxoxGk8gdZiNS-sFuxDBpVHqcWgskYnypgQQXs45DH-QfLGV8rXSH422jAVKJ3aU9ZYd7veju4fmi0mZBAcDCo/s640/IMG_7821.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon caramel egg popsicle - Fat Face</td></tr>
</tbody></table><br />
The most interesting food I've tried was definitely the Bacon and Egg Popsicle from <a href="http://www.fruitmeetsfun.com/">Fat Face</a>. At first, it sounded weird. I thought it's just a frozen cold Bacon with egg but when I read that it's a ginger-bacon caramel on a vanilla egg custard I realized that I can't let this pass through. I have to try it. Even if it's not the most ideal thing to eat popsicle in the morning especially when the weather is a bit chilly, I enjoyed it.<br />
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There were alot of great choices for food. Here are the ones I think that were worth your $$.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlkmvWF-wqIVVDNj-bOW53hHHC0ueKCHJDHQY5M-plTljRYo7S4WSaHfSLPeo2w7eiDmDflAxRun3-4eOPuJyvppI8qMp4PXJ6rax-bxcg7xehOr96QY20gMPEnWC-9PBbnVU8UYZN9LG/s1600/IMG_7773.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlkmvWF-wqIVVDNj-bOW53hHHC0ueKCHJDHQY5M-plTljRYo7S4WSaHfSLPeo2w7eiDmDflAxRun3-4eOPuJyvppI8qMp4PXJ6rax-bxcg7xehOr96QY20gMPEnWC-9PBbnVU8UYZN9LG/s640/IMG_7773.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prather Ranch Bacon meatloaf sandwich - $5; It's a mouthful of meat goodness</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPAIIT7sug2J-BQ6wEwmaOpVaZDydZZEWnGkyLMPoJbxv1q82XaMpW1sNJeNyxeRCS1WyDGuLH3eTDmB2_By79Ehz1YuUKRDvPPbDy5wp4cvYdEUVFaHkmjb8_1nGprSEUsUXjx6Ygjav/s1600/IMG_7713.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPAIIT7sug2J-BQ6wEwmaOpVaZDydZZEWnGkyLMPoJbxv1q82XaMpW1sNJeNyxeRCS1WyDGuLH3eTDmB2_By79Ehz1YuUKRDvPPbDy5wp4cvYdEUVFaHkmjb8_1nGprSEUsUXjx6Ygjav/s640/IMG_7713.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy people = Good food; Staff from St. Vincent de Paul serving their Jambalaya</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaeYcw8KpqYuAqyi9bmA-9XyG5DibB5yYVrEeucRh_9HGappwSliBX-rqqdQ5en0bCp0qUpGLmnbwzIUFHFge9gauDc0xPSgxV-vlB65xCPFPAWxYk5ug4F0adIP1dENCXLUtfIyhlwn_/s1600/IMG_7718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaeYcw8KpqYuAqyi9bmA-9XyG5DibB5yYVrEeucRh_9HGappwSliBX-rqqdQ5en0bCp0qUpGLmnbwzIUFHFge9gauDc0xPSgxV-vlB65xCPFPAWxYk5ug4F0adIP1dENCXLUtfIyhlwn_/s640/IMG_7718.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jambalaya - $4; you can get full just by eating this. It has sausage, chicken and veggies served with long grain rice and fresh coleslaw</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S7RZcuNk-WBsiLGrmHmUhlJAUehc9CeFS3Kg5LZaBEWbT9wdzgYm68tpdtiZ46sOZfIreo1QihGtM9GTxX3bvojXCLY8xS_K9KV_6A9QBuajnoHQi2jXzwnNVRYvJagsE2MegJJ0W5Mc/s1600/IMG_7628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S7RZcuNk-WBsiLGrmHmUhlJAUehc9CeFS3Kg5LZaBEWbT9wdzgYm68tpdtiZ46sOZfIreo1QihGtM9GTxX3bvojXCLY8xS_K9KV_6A9QBuajnoHQi2jXzwnNVRYvJagsE2MegJJ0W5Mc/s640/IMG_7628.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Magic Curry Kart's Thai Basil Chicken sliders - 2 sliders for $5. Most carts sell sliders for $5 each. It was good but the bread got soggy quickly. Maybe better with rice?</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhym5Yg-U-wy6nc2VTCMSw1aMqD-2dVWsVp8onTQFNOJmeQlDKtw1gEt0GyYOsWqnnX5RSnqL2_xkfwPVa3dlXAqxlVj3p5Ee78R9y61fnUae3rJu120rQdkh8WjoTy6ltmnHaMKk1_3XC5/s1600/IMG_7816.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhym5Yg-U-wy6nc2VTCMSw1aMqD-2dVWsVp8onTQFNOJmeQlDKtw1gEt0GyYOsWqnnX5RSnqL2_xkfwPVa3dlXAqxlVj3p5Ee78R9y61fnUae3rJu120rQdkh8WjoTy6ltmnHaMKk1_3XC5/s640/IMG_7816.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homeroom making their cheesy Macs</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WY5KyL06gTNPmQbFpMAWrO-AiumUYPsmAHtEiyD1-TWRh0QpwGkCnsogKPR5Bupa2ks7iCkCECah9P0YQw4gmbugxZIJDX6X9EqowRja-D18PjCAY1pEA_Gwlp2g1YYT4PaGte4zP_3G/s1600/IMG_7818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WY5KyL06gTNPmQbFpMAWrO-AiumUYPsmAHtEiyD1-TWRh0QpwGkCnsogKPR5Bupa2ks7iCkCECah9P0YQw4gmbugxZIJDX6X9EqowRja-D18PjCAY1pEA_Gwlp2g1YYT4PaGte4zP_3G/s640/IMG_7818.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic cheddar with peas - $5. They also have a spicy mac made with Jack cheese, Serranos and Marash </td></tr>
</tbody></table><br />
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Sadly, I think Chop Bar's roasted pork with corn bread is the least worth it for it's price. It wasn't that good. It was not tender and the skin is not crispy.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzccgiTtwMsD6VCr7nJOkAblsReXV0SJeLBSa_QZJrOWTFwa0UA1Hns1-camr6IUXeexCUwGyXQ1ARfSmcvQh0dD4xNE7qqP0ROgxK8Depv-svVJikTrxsOfuz0FG8TaPEhnp1sgAu7zU/s1600/IMG_7811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzccgiTtwMsD6VCr7nJOkAblsReXV0SJeLBSa_QZJrOWTFwa0UA1Hns1-camr6IUXeexCUwGyXQ1ARfSmcvQh0dD4xNE7qqP0ROgxK8Depv-svVJikTrxsOfuz0FG8TaPEhnp1sgAu7zU/s640/IMG_7811.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted pork from Chop Bar. Not worth $5 for me.</td></tr>
</tbody></table><br />
<br />
My top 5 eats at Eat Real:<br />
<br />
1. <a href="http://www.thewholebeastsf.com/">The Whole Beast</a> roasted lamb. Perfectly seasoned lamb with cucumber and yogurt on a pita wrap. Plus they were giving away samples of the Lamb rub, a meat thermometer and fridge magnets. Now that's a steal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgk2cKQxO_Gs7qNr7NiGfga4szPum1K3uML85RUPaKJcOeVrRrz5P7QpPOa5xYEnKQi_jJH5iF13x2A5Cecs_UWM16ndw0Dnxzv5kEnOdVZG40U41D2vXAhCrYCvP1UFUdimSxdBNAXN-/s1600/IMG_7735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgk2cKQxO_Gs7qNr7NiGfga4szPum1K3uML85RUPaKJcOeVrRrz5P7QpPOa5xYEnKQi_jJH5iF13x2A5Cecs_UWM16ndw0Dnxzv5kEnOdVZG40U41D2vXAhCrYCvP1UFUdimSxdBNAXN-/s640/IMG_7735.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42wTbY_tuQEvygZgAXhhkP_XbbrgPV-60S2GY4takbUWrtYMp9WJD0m9_ilHtiWujSXXS6ZrhHMWRZ8qNgVd2IqPbZS_ZK6MJCop7nPdCB-enf5rAkm4k7zH5Te0vQxgl3z4rq8dSF73n/s1600/IMG_7857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42wTbY_tuQEvygZgAXhhkP_XbbrgPV-60S2GY4takbUWrtYMp9WJD0m9_ilHtiWujSXXS6ZrhHMWRZ8qNgVd2IqPbZS_ZK6MJCop7nPdCB-enf5rAkm4k7zH5Te0vQxgl3z4rq8dSF73n/s640/IMG_7857.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaF0AXKj3H5Ejf45XCy-dTxB1WrdeOiXNNtAAqgb_5jSq_sFC4WY34uuTXjDz9aJE1l3CiBvGb_jC_GorpgmAfAcUKDL_0WUuuW1fXCdyb87TcRzSWfup-cfKMVWLnazhB8ztVC_2BHct/s1600/IMG_7855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaF0AXKj3H5Ejf45XCy-dTxB1WrdeOiXNNtAAqgb_5jSq_sFC4WY34uuTXjDz9aJE1l3CiBvGb_jC_GorpgmAfAcUKDL_0WUuuW1fXCdyb87TcRzSWfup-cfKMVWLnazhB8ztVC_2BHct/s640/IMG_7855.JPG" width="640" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-DxD3y_XWStwYnAvsNumNvFGDY5Wl1N_W3In50sXmZKZ9gj4MK5ffi_L9-r_npP6-4sdWWXoVqnX9MoIRLN18Wch0kooxuVjnzoW2ogBhxnV5pMmMtIwU8LS7J60HE9RN-DH8l9JOQT0/s1600/IMG_7865.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-DxD3y_XWStwYnAvsNumNvFGDY5Wl1N_W3In50sXmZKZ9gj4MK5ffi_L9-r_npP6-4sdWWXoVqnX9MoIRLN18Wch0kooxuVjnzoW2ogBhxnV5pMmMtIwU8LS7J60HE9RN-DH8l9JOQT0/s640/IMG_7865.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the Lamb wrap</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjM2i1diGiyZWQBz2XJcO5E5yVsiqQ5xHPcDmabWZcDpsEYa5OIaA4znpltgNxPXP_N1cJoYKdrir7Tq0EXc6Ik6RYGBa5FSn58t8Y_9twEhGEBsqDSxNvB1-ZdjK4xyCxByXiBstHOjJ/s1600/IMG_7864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjM2i1diGiyZWQBz2XJcO5E5yVsiqQ5xHPcDmabWZcDpsEYa5OIaA4znpltgNxPXP_N1cJoYKdrir7Tq0EXc6Ik6RYGBa5FSn58t8Y_9twEhGEBsqDSxNvB1-ZdjK4xyCxByXiBstHOjJ/s640/IMG_7864.JPG" width="640" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-kl5l52rIFAutnyt4uAUGaiEAWBPrcqz8qoYTiFHCH8vILAtiAvetbiihPJ43FQj_wbLDRaH7QfSjs3TyFppnx7J20x2fu0V2qko_1baiZPfXrye9r-HO9A1IfnzJQki7ZJ3g_X-630H/s1600/IMG_7737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-kl5l52rIFAutnyt4uAUGaiEAWBPrcqz8qoYTiFHCH8vILAtiAvetbiihPJ43FQj_wbLDRaH7QfSjs3TyFppnx7J20x2fu0V2qko_1baiZPfXrye9r-HO9A1IfnzJQki7ZJ3g_X-630H/s640/IMG_7737.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">freebies</td></tr>
</tbody></table><br />
2. <a href="http://www.facebook.com/samschowdermobile?ref=ts&sk=wall">Sam's Chowder mobile</a> lobster roll. Usually lobster rolls cost more than $20 but since you are at Eat Real, you'll get a sample for just $5. You may want to get a double serving since I think one is not enough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MMCTDYnm5aEAWItdK_C_rhSW8behXrFSelWiOt_iso32qP09B8ocr0CBwpvEJDHa2B96suIVh5aPX2KOD_Rx8T-3A3At8WdZlh8gmB4N6j6CDnjYh5UCeMSsPaaIUFVyyCKF3SCknINW/s1600/IMG_7803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MMCTDYnm5aEAWItdK_C_rhSW8behXrFSelWiOt_iso32qP09B8ocr0CBwpvEJDHa2B96suIVh5aPX2KOD_Rx8T-3A3At8WdZlh8gmB4N6j6CDnjYh5UCeMSsPaaIUFVyyCKF3SCknINW/s640/IMG_7803.JPG" width="640" /></a></div><br />
3. <a href="http://www.goodfoodsonthego.blogspot.com/">GFC/ Good Food Catering's</a> Pork Belly sandwich. Fatty pork mixed with greens, tomato jam and pickled onions worked perfectly together. It's sinfully good!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ar4YYGEnBv2x7DmLV-wxSnqwAKbWF5jX239jMT-4ADMppmU8IloORpr8vSSWxwUcrlvPfC48v_jixFXx1jK06nyka8jWbgkJoJZBvcZUp2OGzpdQ6vgp0xXRGpfhtIZab-wjQC87bCnF/s1600/IMG_7788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Ar4YYGEnBv2x7DmLV-wxSnqwAKbWF5jX239jMT-4ADMppmU8IloORpr8vSSWxwUcrlvPfC48v_jixFXx1jK06nyka8jWbgkJoJZBvcZUp2OGzpdQ6vgp0xXRGpfhtIZab-wjQC87bCnF/s640/IMG_7788.JPG" width="640" /></a></div><br />
4. <a href="http://www.facebook.com/pages/Good-Foods-Catering/151190454899942?ref=ts&sk=wall#!/profile.php?id=100000535504451">Jim 'N Nick's</a> Niman ranch Pork sliders with fire-roasted corn. The smoky hog which you can smell from 50 feet away was a perfect match to the fire sweet corn. It's just great BBQ! It's a tease since you'll want more.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTYxn87AODLxdGP9VX_YfUsuhMAW0PyQrehMOxmSIdPtaSLaujYa8QtPrS3dqerXJMgvfWtjyHrTzDQgry144eIkeDKdbUqAOSWjTAmo2jA-cJKhdBQjxuXzpQNMbPWTQHlbpps0p0UqE/s1600/IMG_7691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTYxn87AODLxdGP9VX_YfUsuhMAW0PyQrehMOxmSIdPtaSLaujYa8QtPrS3dqerXJMgvfWtjyHrTzDQgry144eIkeDKdbUqAOSWjTAmo2jA-cJKhdBQjxuXzpQNMbPWTQHlbpps0p0UqE/s640/IMG_7691.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ3D_lXg22I8ACVoorN8buLgQ6kdnrnwx75B9GnBeOk_MRjGKFD1b4AZMUn00apME05S6mHxL3ysEOeCs8Fo-vAE_rluNzrytj0px3umvBMdr7WikV5Gp6KK1vzM4rMfYgxT1lvGcd5f0/s1600/IMG_7687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ3D_lXg22I8ACVoorN8buLgQ6kdnrnwx75B9GnBeOk_MRjGKFD1b4AZMUn00apME05S6mHxL3ysEOeCs8Fo-vAE_rluNzrytj0px3umvBMdr7WikV5Gp6KK1vzM4rMfYgxT1lvGcd5f0/s640/IMG_7687.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfDEwQf-fl3zpKd8MiXkwHaYByz4gA0Ul9-lhrkwIFVLGR1HgZADng2-ZB34DwxeEo0yHj9DXtQ0lkKM986THYAOlxUl6b72oxVPJg9WNek8bagRVhU7kNwQ65sSrL4obbtvXeYQ45wh9/s1600/IMG_7798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfDEwQf-fl3zpKd8MiXkwHaYByz4gA0Ul9-lhrkwIFVLGR1HgZADng2-ZB34DwxeEo0yHj9DXtQ0lkKM986THYAOlxUl6b72oxVPJg9WNek8bagRVhU7kNwQ65sSrL4obbtvXeYQ45wh9/s640/IMG_7798.JPG" width="640" /></a></div><br />
5. <a href="http://www.facebook.com/pages/THE-TACO-GUYS/257824054004?ref=ts&sk=wall">Taco guys'</a> Maui fish tacos. This is definitely a party in your mouth. Great quality fish with panko and then deep fried to perfection topped with some cabbage slaw, Sriracha mayo for that kick and some pickled onions that will tickle your taste buds. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ttQn4atyh5FaKZx0xIQGdSwNc5m7bvAPIh_Qp0JS6W7-MaEs-a_W53XFea1xFYHfT6uAfVOpLuHF4Je7TwQLkmyKs_wP5WJxiHdWgM_7IbZ0Rj5zx6iTgvgFzwB4YxWdCAyvBxyoPT3h/s1600/IMG_7722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ttQn4atyh5FaKZx0xIQGdSwNc5m7bvAPIh_Qp0JS6W7-MaEs-a_W53XFea1xFYHfT6uAfVOpLuHF4Je7TwQLkmyKs_wP5WJxiHdWgM_7IbZ0Rj5zx6iTgvgFzwB4YxWdCAyvBxyoPT3h/s640/IMG_7722.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maui fish tacos</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz8PtxzteXuTAv8zDqVO0kz-a37rtN3P0Y936DsMpYEHkO6vw2TZFILgYwLyMQJ_DkARW7eUwLP2Iba2hhTCql2n1HcvJYlVJXENs9MfL3og7py8VzFEyLG5POhMJonixp72ThWdsquVE/s1600/IMG_7845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz8PtxzteXuTAv8zDqVO0kz-a37rtN3P0Y936DsMpYEHkO6vw2TZFILgYwLyMQJ_DkARW7eUwLP2Iba2hhTCql2n1HcvJYlVJXENs9MfL3og7py8VzFEyLG5POhMJonixp72ThWdsquVE/s640/IMG_7845.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burmese Lamb Tacos</td></tr>
</tbody></table><br />
I've talked to some people at the event and asked what their favorite food was and most of them mentioned the Silog tacos from Wow truck, Cheeseburger from 4505, Kimchee dog from <a href="http://www.belcampomeatco.com/">Belcampo</a> and Pork belly from the Chairman Bao truck. I've tasted all of them except the Belcampo dog and I know for sure they're all good. I was really curious to try the food from Belcampo because their packaging looked great, they raise their own cows and they use beef fat for their fries. Unfortunately, my tummy just didn't have room for a freaking hotdog.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuPFE8NDAREgaPTGQZjD2c5Sj0Kb12u034zG5cf7dWvLHyN7Bhvgbia4_fVl3lxerErnwwopIdnrKCxHgzimvp1Z8u6BzCVp2bA0C-mcOQFUcGltqaK6j25q17KtjSyuu0xFLvU7eu8Ci/s1600/IMG_7851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuPFE8NDAREgaPTGQZjD2c5Sj0Kb12u034zG5cf7dWvLHyN7Bhvgbia4_fVl3lxerErnwwopIdnrKCxHgzimvp1Z8u6BzCVp2bA0C-mcOQFUcGltqaK6j25q17KtjSyuu0xFLvU7eu8Ci/s640/IMG_7851.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZih2kZxXCXp0ZaKaR7hFUVdQF-jzeR4zD0_c2q5IkQUOXaBlzSKmZqVgUcFKqfNrYJccyPndpFbg_3r4HwYoq1VV2Ei1Mc4Ld6Om5ORNMqnIRprYXiQO8pPhpjdx7f7pt00iq_vTP7-1/s1600/IMG_7848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZih2kZxXCXp0ZaKaR7hFUVdQF-jzeR4zD0_c2q5IkQUOXaBlzSKmZqVgUcFKqfNrYJccyPndpFbg_3r4HwYoq1VV2Ei1Mc4Ld6Om5ORNMqnIRprYXiQO8pPhpjdx7f7pt00iq_vTP7-1/s640/IMG_7848.JPG" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TLJpTFKuazizoLmUdhTTbHQewVpuUQ10CNK_kRMYpiC9Jqnl3iPOwEJ1Pk9ym5UPAqX1EjHtVT8Bsl7vEJIkYbpzbbHwsWbJDQKPXQuWd63LfRGJpDrxfXtSVrTqwqhYAIgkMN7ea3Oc/s1600/IMG_7770.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TLJpTFKuazizoLmUdhTTbHQewVpuUQ10CNK_kRMYpiC9Jqnl3iPOwEJ1Pk9ym5UPAqX1EjHtVT8Bsl7vEJIkYbpzbbHwsWbJDQKPXQuWd63LfRGJpDrxfXtSVrTqwqhYAIgkMN7ea3Oc/s640/IMG_7770.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken sandwich from Brassknuckle</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBOqagAEkkR0xSBSoO-YgdyBKFfiRDMS1_a8HZHScDrrA3Y-jKd7DSzu-zmARcF4nBgDashesX5i_fDps9-d6hlQHM_4tnvSSysCf1QY3E6XC66qe4oWlDY0XM8iBfgxCBrEUUsyohWfm/s1600/IMG_7743.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBOqagAEkkR0xSBSoO-YgdyBKFfiRDMS1_a8HZHScDrrA3Y-jKd7DSzu-zmARcF4nBgDashesX5i_fDps9-d6hlQHM_4tnvSSysCf1QY3E6XC66qe4oWlDY0XM8iBfgxCBrEUUsyohWfm/s640/IMG_7743.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hundreds of lumpia waiting for their oil bath</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHm54WxhrQVZ0F1ereTUVP2WtoY60sIXzfGA9myLZ5NOqs4VCTVyBkdmmSL-oTU4hes_dRCAQLofuXZvHYn52Kcc2EBP3o-klj10jT6GCsgVRt83U8j2G2M1Wcrt2TVtLkHjpVSqkZgyK/s1600/IMG_7741.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHm54WxhrQVZ0F1ereTUVP2WtoY60sIXzfGA9myLZ5NOqs4VCTVyBkdmmSL-oTU4hes_dRCAQLofuXZvHYn52Kcc2EBP3o-klj10jT6GCsgVRt83U8j2G2M1Wcrt2TVtLkHjpVSqkZgyK/s640/IMG_7741.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lumpia from HapaSF</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQxBMtk1_DHybo6P0FhRWDgd2bT1b6q1SSmcBZK6B2Z-dqqOCRbzHcNjOe0s_HRkjbU11zEWsvZIb2vTNzXqSkjSr9XawBjlekJ93vy8NQx-UrVgSP_hDjrm7xa6hzEHs8p6dpODDuLsn/s1600/IMG_7792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQxBMtk1_DHybo6P0FhRWDgd2bT1b6q1SSmcBZK6B2Z-dqqOCRbzHcNjOe0s_HRkjbU11zEWsvZIb2vTNzXqSkjSr9XawBjlekJ93vy8NQx-UrVgSP_hDjrm7xa6hzEHs8p6dpODDuLsn/s640/IMG_7792.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken lemongrass Adobo</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYQuQL7X715GH1c61C1T0oZ_YPHioJhk6eaXE3ldLksMgUaNRdNOlPZeIPNktfIY7rc1nps_9UtZLpLaS575DRUppDGFItOtug1Mvj8Bd5JCtiXsV4nxlryQwpmr-f7Z87ZTuuc2D7vjp/s1600/IMG_7805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYQuQL7X715GH1c61C1T0oZ_YPHioJhk6eaXE3ldLksMgUaNRdNOlPZeIPNktfIY7rc1nps_9UtZLpLaS575DRUppDGFItOtug1Mvj8Bd5JCtiXsV4nxlryQwpmr-f7Z87ZTuuc2D7vjp/s640/IMG_7805.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smelt fries or "fries with eyes" from ForageSF</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeaxAUYccavmjfA_rdN7fOOCQvwquUrNG9WwRS5pMU56IZT8nw4lCoFCtQjPzthz8Dc6fOe_se84tmkm7nvYZ0MfdFsWJhboVmwCFGhS_3Xvr4eMIiBL7p4mAe8W6gYh3WU87LFtPi8Tu/s1600/IMG_7810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeaxAUYccavmjfA_rdN7fOOCQvwquUrNG9WwRS5pMU56IZT8nw4lCoFCtQjPzthz8Dc6fOe_se84tmkm7nvYZ0MfdFsWJhboVmwCFGhS_3Xvr4eMIiBL7p4mAe8W6gYh3WU87LFtPi8Tu/s640/IMG_7810.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beignets from Soleil's African kitchen</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_dvBe4CSXJYl0w8MyADBnlLVUOWeUyV9BUR_JiEXHebvPdERoSTgHzInRGYepjC9WH1fe9HXm-aXXJide_nLQwuaAbQhffz9NfTXvnlOXlsJz5GQlntPaMPYGuX9WIfkLSiveus0_RFe/s1600/IMG_7731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_dvBe4CSXJYl0w8MyADBnlLVUOWeUyV9BUR_JiEXHebvPdERoSTgHzInRGYepjC9WH1fe9HXm-aXXJide_nLQwuaAbQhffz9NfTXvnlOXlsJz5GQlntPaMPYGuX9WIfkLSiveus0_RFe/s640/IMG_7731.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alfajores from Sabor Sur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEvxfpcQUF9XpfvKEbQgyA3QqzVAGSSxWoHhRPNnUTBMKDZAZV3cSCq9alS_bNZwUYfHAqBg0a__EgcXIw9IJZ_WUEbS7_BEMJaWH_9WzFA18eXqyvTSZFwcZbVzCb9w-aJnse_wq_Gn1/s1600/IMG_7699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEvxfpcQUF9XpfvKEbQgyA3QqzVAGSSxWoHhRPNnUTBMKDZAZV3cSCq9alS_bNZwUYfHAqBg0a__EgcXIw9IJZ_WUEbS7_BEMJaWH_9WzFA18eXqyvTSZFwcZbVzCb9w-aJnse_wq_Gn1/s640/IMG_7699.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El Tacobike serving tamales</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGj38coa0YI5iTbZs0MqfC8l2f-0r-27geB8Ioub6NnuOQnMCE7c5mS71QZcFOkYVUrp9DGNQppwUs8qkhKVU290SD9fd1tnNWXZ2X_P2gmQ-6eEsiBW7OrNNGmZQuQvhdDSqhCH1viwy/s1600/IMG_7711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGj38coa0YI5iTbZs0MqfC8l2f-0r-27geB8Ioub6NnuOQnMCE7c5mS71QZcFOkYVUrp9DGNQppwUs8qkhKVU290SD9fd1tnNWXZ2X_P2gmQ-6eEsiBW7OrNNGmZQuQvhdDSqhCH1viwy/s640/IMG_7711.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tamarindo's Carnitas with soft and hard tortilla and melted cheese</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOX9CvzB63X0mYCtKNSo-ka9yavRSPIWG1eYLYUSLkKGRRJzYu1KHKj_txs9AnK3MeJRyUrOtgXzp-LIugWBScVSJk1XWVMIvqDg3O1DaXVeMgPgcCcmsoOQs-o8oy5XTdYO05WsD0Jwe/s1600/IMG_7682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOX9CvzB63X0mYCtKNSo-ka9yavRSPIWG1eYLYUSLkKGRRJzYu1KHKj_txs9AnK3MeJRyUrOtgXzp-LIugWBScVSJk1XWVMIvqDg3O1DaXVeMgPgcCcmsoOQs-o8oy5XTdYO05WsD0Jwe/s640/IMG_7682.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pietisserie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUx5RODQyCvNYCZWW3m7yoxSwIOFYNy_BRcz7Y43Sde2tqwOIbOQjIq9lSATJt6s19Hzv6ik9GaAVxFDOFPhbwH6bH8fZ9ZClkyJx1zXIngjEoSt3dz1kslZkFDF1O-yhoCW0EM7bYACr/s1600/IMG_7677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUx5RODQyCvNYCZWW3m7yoxSwIOFYNy_BRcz7Y43Sde2tqwOIbOQjIq9lSATJt6s19Hzv6ik9GaAVxFDOFPhbwH6bH8fZ9ZClkyJx1zXIngjEoSt3dz1kslZkFDF1O-yhoCW0EM7bYACr/s640/IMG_7677.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and their amazing pies</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB40wVcNfscQbpatkVX0PZuIC6MXDT95MWAv6oVLbLey3PXJQEZAz_SN06NtWsC3s43Tl3I1THt6bhg0_7qv9z7zMwZJiwADLZy5586Fml5wiItUObFJkiyYrwHfTy2zPtZKQCbXasQv30/s1600/IMG_7831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB40wVcNfscQbpatkVX0PZuIC6MXDT95MWAv6oVLbLey3PXJQEZAz_SN06NtWsC3s43Tl3I1THt6bhg0_7qv9z7zMwZJiwADLZy5586Fml5wiItUObFJkiyYrwHfTy2zPtZKQCbXasQv30/s640/IMG_7831.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Claire of Clairesquares sampling her butter cookies</td></tr>
</tbody></table>There were a lot of things that I didn't take advantage at this festival. From jamming sessions to veggie butchery. I wish I planned my visit more carefully and actually spent the whole day feasting. All I know for sure is that, Eat Real is one of my favorite food festivals in the Bay. I met a lot of cool people, learned something new and most of all ate some amazing food. Til' next year!Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0tag:blogger.com,1999:blog-422811293564104734.post-63467582845661689522011-09-22T09:52:00.000-07:002011-09-22T10:08:55.472-07:00KapaMEALya: Taglish Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz-shaMYro6QTrsy5mMCSLqR2Wa-3w_4oY-vqfwWP6S6DVNBinUPkIxDaTtxR_qV9TK3MLRh7yjIWMHrLai8LD-XVccpGVwvJH7_xfkCLF0REpy7q0imyE3BLDSfJYOipa8IawwBRoCSX/s1600/IMG_7623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkz-shaMYro6QTrsy5mMCSLqR2Wa-3w_4oY-vqfwWP6S6DVNBinUPkIxDaTtxR_qV9TK3MLRh7yjIWMHrLai8LD-XVccpGVwvJH7_xfkCLF0REpy7q0imyE3BLDSfJYOipa8IawwBRoCSX/s640/IMG_7623.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Family pic of the diners!</td></tr>
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I got excited when I found out about this event. The whole theme of this dinner is English Pub food with a Filipino twist. I went to their website and checked out what the deal is with this dinner. It turns out they've been doing pop-up dinners, dishcrawls, etc for months now and the best thing about it is that they showcase Filipino food! Once I found out about this, I told myself, I need to meet the people behind this and check the event out. This is my kind of event!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TI2W90AolFCOm2vkWZGZwK5zb_3KmZdiCqrvisP_cs_THell0Yb7ehXsmBkM0Ufrwp5kaaU7SaCzg4W5AzENS6Zr6YyT68W0cxnJuXYEN7UWmolyw5DXMVxcJTvoMVXKCFgAEoaaiL1R/s1600/IMG_7512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TI2W90AolFCOm2vkWZGZwK5zb_3KmZdiCqrvisP_cs_THell0Yb7ehXsmBkM0Ufrwp5kaaU7SaCzg4W5AzENS6Zr6YyT68W0cxnJuXYEN7UWmolyw5DXMVxcJTvoMVXKCFgAEoaaiL1R/s640/IMG_7512.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guests starting to come in</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXdD8xT7zgrdzewc6kv7KivnHLg3J0QkaisptNauogKh6w49pAMiGC4NqNEQpcTJwIoS_teoOy9BoqAoPcTWGdo3VBc8sJOf_n2u1bAwljI0I9X_gcsKU4-qz3bBjTQtuLKltyBKtHARY/s1600/IMG_7573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXdD8xT7zgrdzewc6kv7KivnHLg3J0QkaisptNauogKh6w49pAMiGC4NqNEQpcTJwIoS_teoOy9BoqAoPcTWGdo3VBc8sJOf_n2u1bAwljI0I9X_gcsKU4-qz3bBjTQtuLKltyBKtHARY/s640/IMG_7573.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All settled</td></tr>
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I looked at what they've served before and I was really thrilled. They've had Halo Halo Panna Cotta, Bulalo dumplings, Fishballs, Pea shoots adobo, Bicol Express ribs and a lot more. I like the idea to put a twist on a classic Filipino dish. I know some Filipino Food trucks here in CA like <a href="http://hapasf.com/">HapaSF</a> and <a href="http://whiterabbittruck.com/blog/">White Rabbit</a> do their own interpretation of Filipino food. They are not original.. So what? These kind of food should not be compared to the authentic Filipino food but rather just to enjoy the familiar flavor and have a little fun with it. It may not be on the same form as what is traditional but that's the point, it doesn't have to be.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw8_X5NV4g3opAEIMPU9fEioe9JeLgspetB44ktiqhws1HQAHRgWY-dOSABF_CzpVKyEtgZsYPYq1We5dR5o8Repsu5gkEeJn8GW2viYZwVTUEqgwtRuvv0OAIBWx6i8hO4BB6Mbjbkd-/s1600/IMG_7521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkw8_X5NV4g3opAEIMPU9fEioe9JeLgspetB44ktiqhws1HQAHRgWY-dOSABF_CzpVKyEtgZsYPYq1We5dR5o8Repsu5gkEeJn8GW2viYZwVTUEqgwtRuvv0OAIBWx6i8hO4BB6Mbjbkd-/s400/IMG_7521.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO6xb6mLk8H8vJtUHWgznqwxIqdjGNZll6I9x-F4aNnHxOPYSAHXIZXxf7AeQFUTzSTnUcfPfckLHtDcICpL5w6mYt9Uh9qx7tWYk3VzSAD1sJxOEwaGwBryK_8BDtn-rTdZ-vwAR1Qcv/s1600/IMG_7523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLO6xb6mLk8H8vJtUHWgznqwxIqdjGNZll6I9x-F4aNnHxOPYSAHXIZXxf7AeQFUTzSTnUcfPfckLHtDcICpL5w6mYt9Uh9qx7tWYk3VzSAD1sJxOEwaGwBryK_8BDtn-rTdZ-vwAR1Qcv/s400/IMG_7523.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7Q14Byr3vYsa3LJjxzaQNic-8q1YtVzIO3522fR8dwWMZPdPTtWqhjT9YVip3ud2uiXSFc2PE9hKPwRNBA6Qgx6So1B0Wgiv9-NNSE4ItPuNelwGSNjRlCiyP-kydMQpFFcWPd2VPHAt/s1600/IMG_7531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7Q14Byr3vYsa3LJjxzaQNic-8q1YtVzIO3522fR8dwWMZPdPTtWqhjT9YVip3ud2uiXSFc2PE9hKPwRNBA6Qgx6So1B0Wgiv9-NNSE4ItPuNelwGSNjRlCiyP-kydMQpFFcWPd2VPHAt/s400/IMG_7531.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trivia = Prizes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaPjrBxuujCBMf6gmJUGZF-ZcHMkKonJjhJWeUgLwf-UaZXFk_UAhK92FNVZMgBwuFlPa3r0bj2wuZapgqk6uH1bpWxHlDUAUkk7qFFLSMTfRyC-KsxloYMEl4CNTwnDoPE4DpDZkgzO2/s1600/IMG_7535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaPjrBxuujCBMf6gmJUGZF-ZcHMkKonJjhJWeUgLwf-UaZXFk_UAhK92FNVZMgBwuFlPa3r0bj2wuZapgqk6uH1bpWxHlDUAUkk7qFFLSMTfRyC-KsxloYMEl4CNTwnDoPE4DpDZkgzO2/s400/IMG_7535.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen cam</td></tr>
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This event was created by <a href="http://kapamealya.org/">KapaMEALya</a> which basically means part of the family. Their main concept is bringing people together through Filipino food. This dinner was held at Mercury Lounge in SF. It's run by Filipino foodies and bloggers: <a href="http://www.jobostonisafoodie.blogspot.com/">Joanne</a>, <a href="http://filipeanut.com/">Albert</a>, <a href="http://www.ilovesisig.blogspot.com/">Fred</a>, etc. I also met their talented chef Dom, who is responsible for this creative, Filipino inspired dishes. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilRCAA9yaBcpACAgxnKtzmxVM7g4lY1wjDo2hmEQFfvE0joyCB0lIad9qhUUYaQ-lqdOUl1cuB3fuXie9EA_3-RFgHIClroucLQn4AnWzAL0sgH2BPkyy0d5tpkrnwoa-vXOmTb4MnxB_/s1600/IMG_7500.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilRCAA9yaBcpACAgxnKtzmxVM7g4lY1wjDo2hmEQFfvE0joyCB0lIad9qhUUYaQ-lqdOUl1cuB3fuXie9EA_3-RFgHIClroucLQn4AnWzAL0sgH2BPkyy0d5tpkrnwoa-vXOmTb4MnxB_/s640/IMG_7500.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Chef Dom's mind</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q2mn7YWRt3y-pi65cGV9H0wMdHriumywBLcSr8Ij4HanNVnZenH8ONl_k61VShwh1OOzycaKIFSvqcnhzpuYYEcj2HFoJUmQxiTBoechXYQMYqcnxutopaklt069jNoU6jtYdfanKxWq/s1600/IMG_7599.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q2mn7YWRt3y-pi65cGV9H0wMdHriumywBLcSr8Ij4HanNVnZenH8ONl_k61VShwh1OOzycaKIFSvqcnhzpuYYEcj2HFoJUmQxiTBoechXYQMYqcnxutopaklt069jNoU6jtYdfanKxWq/s640/IMG_7599.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkled with love</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXRBNJO5dRdu8FZ8jHgtVZ1pLE8Au0CaaHoDIg4MqehyphenhyphenjwUFA1cXGIuyw_6tGlose0gekL_DY6v_L_it6UYQOjSvlJNxXJ5YpGFrAiCTLs36KPJ1KCtV5cgHdPpkeB3OXwt-LmyFUZrSn/s1600/IMG_7536.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXRBNJO5dRdu8FZ8jHgtVZ1pLE8Au0CaaHoDIg4MqehyphenhyphenjwUFA1cXGIuyw_6tGlose0gekL_DY6v_L_it6UYQOjSvlJNxXJ5YpGFrAiCTLs36KPJ1KCtV5cgHdPpkeB3OXwt-LmyFUZrSn/s640/IMG_7536.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spotted: Chef Brian of Magic Curry Kart helping out</td></tr>
</tbody></table><br />
<br />
What I love about this dinner pop-up is that it's very interactive. There are some trivia questions and some prizes to give away. There's even a T.V. where you can see the action in the kitchen and even talk to the chef to see what's cookin'. Also, to make things a bit more special, <a href="http://www.adobonation.tv/">Adobo Nation</a> was there to do a segment of their show about this dinner. That probably explained the extra energy that guests have for their camera time! :)<br />
<br />
Here's the journey of Filipino food in an English Pub:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86iR-Z-ljvsYmSEOOYw88yCTVVWLwipbLrgfV1T8uel1THwS7IzmYEUW9s6VKEfjkJSA61NKZlRZEQvbBprwQcihBe-PuCLHOucGLB8iwWmC3Lpv0H23PAL6C4CgM43IXOLfL05d0wohi/s1600/IMG_7513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86iR-Z-ljvsYmSEOOYw88yCTVVWLwipbLrgfV1T8uel1THwS7IzmYEUW9s6VKEfjkJSA61NKZlRZEQvbBprwQcihBe-PuCLHOucGLB8iwWmC3Lpv0H23PAL6C4CgM43IXOLfL05d0wohi/s640/IMG_7513.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st course - Tea sandwiches, Pinoy style. Bangus , Tocino, Tomato, and salted egg </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2veaW7l1P70Hd6AGhzHlp10nrY_zVmQMwBPdHYu1q4_sVYXeUVjQq9Pf2Ve9QOByEHklo6lUftuVtbeUAOET3PrIuB10jevxDQpZHCEGUJ4pt8Nc-pSYNAL-nWK_zvQVUc72hoyCuaJY/s1600/IMG_7539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2veaW7l1P70Hd6AGhzHlp10nrY_zVmQMwBPdHYu1q4_sVYXeUVjQq9Pf2Ve9QOByEHklo6lUftuVtbeUAOET3PrIuB10jevxDQpZHCEGUJ4pt8Nc-pSYNAL-nWK_zvQVUc72hoyCuaJY/s640/IMG_7539.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd course - Welsh Rarebit with San Miguel beer cheese sauce. This reminds me of my afternoon snack back in Manila but this is the grown up version</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFfLk4l9C_3SwvIWFyB-EaiokRqnMvwJ3oEcStWBIn8ciL1hUXIXpiHooI1xsc_Kb1rJjTkU7t8fXZ45HOZSufpQfJYmgYcKagpnPgYOJ3aCrQ2wxHQ4k43QJcT5_sMYdodi2wf8uZwkE/s1600/IMG_7546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFfLk4l9C_3SwvIWFyB-EaiokRqnMvwJ3oEcStWBIn8ciL1hUXIXpiHooI1xsc_Kb1rJjTkU7t8fXZ45HOZSufpQfJYmgYcKagpnPgYOJ3aCrQ2wxHQ4k43QJcT5_sMYdodi2wf8uZwkE/s640/IMG_7546.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3rd course - Toad in a Hole. Longganisa on a puff pastry with sauteed onions and poached egg</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvN9TAwQutrxE_lLNabljQrwxwCvdDaZ2P5wGTVDEbt3yvjqRcwBwpO7ytuAM6Ab58U_MGSmK1yZXTYBnuyrcetX7yI-X-vXW4-a3f2KWMwaK1SViWc1jQftr4o9Vjw272A2ZiTr7i9hh/s1600/IMG_7549.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvN9TAwQutrxE_lLNabljQrwxwCvdDaZ2P5wGTVDEbt3yvjqRcwBwpO7ytuAM6Ab58U_MGSmK1yZXTYBnuyrcetX7yI-X-vXW4-a3f2KWMwaK1SViWc1jQftr4o9Vjw272A2ZiTr7i9hh/s640/IMG_7549.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4th course - Fish and chips. Fried Tilapia with sweet potato and purple yam fries</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxIwNIqT56_-uVDY4u8ubFNkVn6PrKGXn-DulrtDmDwrbvTbCAemz6i7Gl2JIVfF57QbgjzKXz6OFp8fCOOKoH1tHG1HoFegYgeldqZGqtiOwGe5p5rOApznEpPqXQvHUcpTBgUEXreR2/s1600/IMG_7558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxIwNIqT56_-uVDY4u8ubFNkVn6PrKGXn-DulrtDmDwrbvTbCAemz6i7Gl2JIVfF57QbgjzKXz6OFp8fCOOKoH1tHG1HoFegYgeldqZGqtiOwGe5p5rOApznEpPqXQvHUcpTBgUEXreR2/s640/IMG_7558.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balls ready to be served</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WMiXYtXOLP8Z8zrDuHv91ZqiwNQ8vs5xW_weOtjcCnQ0ln_LJ6Ywj2xFeJx9GW_Rk5QMDvJjKmrgqmabGhSpB53hXVtuMzyHztRNXTLC3XVSAHBLHL05buSHHbyK2XhUieCFvnhPjtg5/s1600/IMG_7566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WMiXYtXOLP8Z8zrDuHv91ZqiwNQ8vs5xW_weOtjcCnQ0ln_LJ6Ywj2xFeJx9GW_Rk5QMDvJjKmrgqmabGhSpB53hXVtuMzyHztRNXTLC3XVSAHBLHL05buSHHbyK2XhUieCFvnhPjtg5/s640/IMG_7566.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5th course - Scotch eggs</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V61jlmjLsKcvZ1P7ASNrTWi6KdDpXCoJ6RMjN7uphjKvOO1kPEtg-S5dhhJzjUaKYZp1S7VxP6f-qdAorBe2N70X0xxAa_84aDhapAb23bvD5Z5-MxW-flYb6G3r0ibhOUyt5D-MB4Hk/s1600/IMG_7568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V61jlmjLsKcvZ1P7ASNrTWi6KdDpXCoJ6RMjN7uphjKvOO1kPEtg-S5dhhJzjUaKYZp1S7VxP6f-qdAorBe2N70X0xxAa_84aDhapAb23bvD5Z5-MxW-flYb6G3r0ibhOUyt5D-MB4Hk/s640/IMG_7568.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg wrapped in Embutido, deep fried in panko</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGUclUn71ZFtCByE8sG7wzxnzhkho4FMxwxTvB1Hy1UmajhZlYqBE7cYGs_BqpEaUPP3Vx9oIaSApyMXf_iCP8dkvD7AsyKyXOKI4sPXh54U7vg1f3vvvYCDPE_FBLv20SAsmo5zNyVku/s1600/IMG_7559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGUclUn71ZFtCByE8sG7wzxnzhkho4FMxwxTvB1Hy1UmajhZlYqBE7cYGs_BqpEaUPP3Vx9oIaSApyMXf_iCP8dkvD7AsyKyXOKI4sPXh54U7vg1f3vvvYCDPE_FBLv20SAsmo5zNyVku/s640/IMG_7559.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">6th course - Cottage pie</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKBBayS7B-Oi3SUqU659TpwuP3m43172nNvmf6F1qhb9JEZMWE29H4KMusDMqhf5qvVXtvem8U8QyX2f6DcJHKxzf6SCKXLl2h5ki6rApDv6bVbXk7U0Ant9af6Rz63Lm1MNWeZNO-sTA/s1600/IMG_7560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKBBayS7B-Oi3SUqU659TpwuP3m43172nNvmf6F1qhb9JEZMWE29H4KMusDMqhf5qvVXtvem8U8QyX2f6DcJHKxzf6SCKXLl2h5ki6rApDv6bVbXk7U0Ant9af6Rz63Lm1MNWeZNO-sTA/s640/IMG_7560.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with Mechado</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXWKk5WYBRYwzzjuUIzoq9nsQ38ilvy1DWE6j-diSpc734GO6Ko6DNNSSVUW2iwPWAJb9Jg6_V_htxSB0OYkk2kqJq-CvJeHB0R54vwIIClSau08sje82-sBZ_E5962zWmdKjmlP1G9t2/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXWKk5WYBRYwzzjuUIzoq9nsQ38ilvy1DWE6j-diSpc734GO6Ko6DNNSSVUW2iwPWAJb9Jg6_V_htxSB0OYkk2kqJq-CvJeHB0R54vwIIClSau08sje82-sBZ_E5962zWmdKjmlP1G9t2/s640/IMG_7575.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">7th course - Chicken Tikka Masala. Chicken Adobo with Coconut milk and Turmeric</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzy62KPcrOpo0HOXuDLPjDcCtyWsHBCsxjAdWDklK1EeAjsCxqc8cbMKfZEw3nSHq76H6RATkhdoz0ELelbvhEr8B18I7Ej8yLwFrarAPKJOlsV-0QRXkw_DuCSC64xIHMwfwESEF9f_X/s1600/IMG_7582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzy62KPcrOpo0HOXuDLPjDcCtyWsHBCsxjAdWDklK1EeAjsCxqc8cbMKfZEw3nSHq76H6RATkhdoz0ELelbvhEr8B18I7Ej8yLwFrarAPKJOlsV-0QRXkw_DuCSC64xIHMwfwESEF9f_X/s640/IMG_7582.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8th and final course - Black pudding</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp0YrQYH4bUjwkccWeuAE6wCyJoCTIDP1_I2_dHq8ZLbwLx3kC5T7EWEwBeJUWTzfjKBXSs-2VSr56M5zWv4qKLq7-pLPzD9JTTZ7iJ2XWnFdfPlWqVVC5US4rUBiaqkoLRQYX1CnJuvX/s1600/IMG_7603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" hca="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp0YrQYH4bUjwkccWeuAE6wCyJoCTIDP1_I2_dHq8ZLbwLx3kC5T7EWEwBeJUWTzfjKBXSs-2VSr56M5zWv4qKLq7-pLPzD9JTTZ7iJ2XWnFdfPlWqVVC5US4rUBiaqkoLRQYX1CnJuvX/s640/IMG_7603.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown rice champorado</td></tr>
</tbody></table><br />
The whole experience I had was awesome. It really felt like I was in a Filipino family gathering. The whole crew was very welcoming and friendly. Everybody seemed to know each other, there's a lot of smiles and laughter, people were talking and very engaging. The hosts, Chris and Jo, did a great job in making sure everyone is having a great time. Some dishes were served family style and there's even some food to take home, just like going to a Filipino party. I left with some amazing food, happy belly, great experience and new friends. This will definitely not be their last event I'll go to.<a href="http://www.blogger.com/"></a><span id="goog_2080676293"></span><span id="goog_2080676294"></span>Ferhttp://www.blogger.com/profile/15175569395812605852noreply@blogger.com0