Dining SF!
Hello everyone!
I realize it has been forever since I have written. I have been working on many odds and ends events and I am still working on the restaurant in SF! So, I apologize- the season has changed and I have barely written or posted a thing…
Lately, I have met some really good foods and tasted some really good cocktails and wines. I went to Alembic in San Francisco in the Haight-Ashbury, and was SO impressed by their cocktail making. If you haven’t been, you should go! I hear that the food is really good, but we went to Locanda that night instead in the Mission. What a beautiful place! I had offal, pizzas, pastas- incredible. Check out their curing box above their line. Pretty cool. I also had cocktails at BIG and loved every minute of it. I have recently been to Rich Table and also loved our food. San Francisco is blowing up right now culinarily! I don’t have enough time to eat it all!
I just got off the Top Chef Cruise and had a blast. We were on a boat for 4+ days. It was fun seeing all of my old friends and fans in such a fun place! We did demos, cooking classes, dinners and attended parties (gambling). I really enjoyed myself and am already looking forward to next year. See my Face Book and Twitter for photos!
I hope the spring is treating you nicely. I will be back to chat with you all soon. Until then, take care and keep me informed with your dining!
C
Sustainablity
Here is my next subject…
Sustainablilty. Seasonality. Renewability. Well, that’s 3 subjects really, but it is a serious subject that I have really focused on in my cooking. One thing I realize is that what’s in season for one place may not be in season for another. It is interesting that what I find in my markets, might not hit the other side of the nation’s markets for a few more weeks or even months. I am in a search of the answers to the many questions I have and I want to share my searches with you.
This is heavy stuff. But, I am bothered by not having the answers of food controversies. I think the first place to start is to begin to understand how the global food system really works. I have vowed to myself to understand and make sense of it. I began by joining the Food Alliance.
Stay tuned for information as I begin my quest.
C
Old Family Recipes
Is it me? Or did this past week’s show play a love/hate role with me? I was on the edge of my seat and I know what happens! At the end, I couldn’t tell what in the hell was about to transpire. The chef’s families commenting and the judges in love with everything as if they were at a war time peace rally- or better yet, Woodstock! The chef’s have come a long way, and they are actually looking pretty good mentally healthy and ready for anything. Too much love and not enough competing! Though I am proud of the way they support one another and want each other to succeed. That is the way I would want it to be if I were still in the competition. But, secretly, aren’t you waiting for that very moment when one of them is going to snap?? …Read on…
Flamiche! Quiche Aux Poireaux
What am I eating right now? What is going on right now? I will tell you. The seasons are about to change and that makes me look to food to inspire me. Dinner last night was Dungeness Crab- one of the most sustainable seafoods that we can eat right now. And, not to mention they are delicious! Thai coconut soup and a spicy salad of cilantro, cucumber, hot chiles, ginger, and lemongrass. Key ingredient? Lot’s of fish sauce. I am in love. In love with food!
…Read on…
Brownstone is in the Top Ten New Restaurants in Texas!
Check us out in Dallas News, ranked in the Top Ten New Restaurants in Texas! Read the full article here!
Here is a link to the Brownstone Website. Come on by!
C