tag:blogger.com,1999:blog-45814773664999822492024-03-13T03:53:06.195-07:00The Ms. Lin GuidePlease join me on my food adventures and more around the worldMs Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-4581477366499982249.post-74383399436393534462011-10-06T23:13:00.001-07:002011-10-30T02:39:33.976-07:00Darioush Winery (Napa Valley)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ikW3JRoMnoA/Tq0a6Vl3IaI/AAAAAAAAArY/-6e9V9nuKRg/s1600/MsLinGuide_Darioush_Napa_Winetasting_f1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://4.bp.blogspot.com/-ikW3JRoMnoA/Tq0a6Vl3IaI/AAAAAAAAArY/-6e9V9nuKRg/s400/MsLinGuide_Darioush_Napa_Winetasting_f1.jpg" alt="" id="BLOGGER_PHOTO_ID_5669217095460004258" border="0" /></a><br />We finished at <a href="http://www.mslinguide.com/2011/10/caymus-vineyards-napa-valley.html">Caymus</a> early and had a little time to kill so we decided to make an impromptu stop at Darioush Winery. The architecture at Darioush Winery is Persian-inspired and definitely evoked feelings of grandeur as we walked up. As we entered the tasting room, its high ceiling created a very breezy atrium with walls lined with designer merchandise. They also displayed a number of large magnum bottles with which we had a lot of fun taking pictures. The room was packed but we found a quiet corner to begin our wine tasting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-_7y3Mw4sDUA/Tq0a0Yv2nAI/AAAAAAAAArM/ptdM3RHyYfo/s1600/MsLinGuide_Darioush_Napa_Winetasting_f2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-_7y3Mw4sDUA/Tq0a0Yv2nAI/AAAAAAAAArM/ptdM3RHyYfo/s400/MsLinGuide_Darioush_Napa_Winetasting_f2.jpg" alt="" id="BLOGGER_PHOTO_ID_5669216993228004354" border="0" /></a><br />We selected their signature flight where you got to taste 5 wines for $35 (they also have an option of 2 for $18). It's a little on the pricey side for a tasting but if you buy two bottles, the tasting is comped which I thought was a nice touch. The three of us shared two tastings and it was just right for us (we've already been drinking and we knew we had a lot more coming up!) We started with the 2010 Signature Viognier ($39/bottle), followed by the 2009 Signature Chardonnay ($43/bottle) and the 2008 Signature Merlot ($46/bottle). They were all easy to drink, but unfortunately I didn't think any of them were that distinct or memorable. One could probably find similar wines for a much lower price. The last two flights were the Signature Cabernet Sauvignons, one from 2006 and the other from 2008 (both $88/bottle). The 2008 vintage, even though it was younger, was actually smoother than the 2006.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-mo7qycy1Yag/Tq0aokOvd5I/AAAAAAAAArA/d1ehJZ2mLOs/s1600/MsLinGuide_Darioush_Napa_Winetasting_f3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-mo7qycy1Yag/Tq0aokOvd5I/AAAAAAAAArA/d1ehJZ2mLOs/s400/MsLinGuide_Darioush_Napa_Winetasting_f3.jpg" alt="" id="BLOGGER_PHOTO_ID_5669216790151919506" border="0" /></a><br />Overall Darioush was a fun winery to visit. The architecture and space are cool to check out, especially for out-of-towners. The wines are pretty easy to drink but all of their wines are on the pricier side, and one can probably find similar wines at a lower price.<br /><br /><br /><address class="adr"> <span class="street-address">Darioush Winery<br />4240 Silverado Trl</span><br /><span class="locality">Napa</span>, <span class="region">CA</span> <span class="postal-code">94558</span><br /> </address> <span id="bizPhone" class="tel">(707) 257-2345</span>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com623tag:blogger.com,1999:blog-4581477366499982249.post-54018318287845410342011-10-01T01:25:00.005-07:002011-10-18T03:15:07.315-07:00Caymus Vineyards (Napa Valley)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-2gSXUVgiWPc/Tp1Q8iQ4S8I/AAAAAAAAAqI/EB-5J8JsWi0/s1600/Napa%2BSep11%2B009b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://2.bp.blogspot.com/-2gSXUVgiWPc/Tp1Q8iQ4S8I/AAAAAAAAAqI/EB-5J8JsWi0/s400/Napa%2BSep11%2B009b.jpg" alt="" id="BLOGGER_PHOTO_ID_5664772907221928898" border="0" /></a><br />The first stop of our Napa Valley wine tour was Caymus Vineyards in Rutherford. I know Caymus makes great wines but I didn't really know much about them. The only time I have had Caymus wine was a few years back at a friend's wedding. I don't remember which vintage I had (there were a lot of wines flowing that night lol) but I just remember that it had a very unique taste and reminded me of roasted coffee beans. I remember liking it so I was looking forward to trying it again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uR9v5a2aLxU/Tp1RHVlb91I/AAAAAAAAAqg/NPATMXjrmX8/s1600/Napa%2BSep11%2B013b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="http://4.bp.blogspot.com/-uR9v5a2aLxU/Tp1RHVlb91I/AAAAAAAAAqg/NPATMXjrmX8/s400/Napa%2BSep11%2B013b.jpg" alt="" id="BLOGGER_PHOTO_ID_5664773092797052754" border="0" /></a><br />As we pulled up to the tasting room, it looked very rustic with vines covering the building. The tasting area wasn't very big inside but we were told that there were other tasting rooms in the building. We did the $15 tasting, which included a selection of wines from the Wagner Family of Wines (with different members of the family directing the different labels) and not just from Caymus. We started with the Mer Soleil 2010 Silver, Unoaked Chardonnay, which comes from Santa Lucia Highlands of Monterey County. I've never never had unoaked wines before and the Chardonnay was extremely light and crisp, vs. the more buttery texture that I've often found in other Chardonnays. The second wine we had was the Belle Glos 2009 Pinot Noir. Unfortunately I found that one to be not very memorable.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Aper80AE7Mw/Tp1RB75BliI/AAAAAAAAAqU/l7EDkoh_xfI/s1600/Napa%2BSep11%2B014b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="http://4.bp.blogspot.com/-Aper80AE7Mw/Tp1RB75BliI/AAAAAAAAAqU/l7EDkoh_xfI/s400/Napa%2BSep11%2B014b.jpg" alt="" id="BLOGGER_PHOTO_ID_5664773000000542242" border="0" /></a><br />We quickly continued on to the next wine, the Caymus 2009 Cabernet Sauvignon. I was really excited because I thought this was the wine I had a few years ago and I couldn't wait to drink it again. After a quick sip, I was disappointed... Did I remember wrong or could a different vintage make such a big difference? Don't get wrong, the Cab was delicious but it tasted nothing like I remembered so I couldn't help but feel a bit disappointed. Just as I thought we were done, the staff pulled out another bottle from behind the counter and asked if we would like to try the 2009 Special Selection Cab. We happily obliged of course. And as I took a whiff of the aroma, I knew that this was the one I had a few years ago and sure enough, one sip brings out the rich, full-bodied flavor with just a hint of coffee (others call it mocha). Now that I've solved the mystery of what I had, I was satisfied... :)<br /><br /><br /><address class="adr"><span class="street-address">Caymus Vineyards<br />8700 Conn Creek Rd</span><br /><span class="locality">Rutherford</span>, <span class="region">CA</span> <span class="postal-code">94573<br /></span><span id="bizPhone" class="tel">(707) 967-3010</span><br /></address>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com36tag:blogger.com,1999:blog-4581477366499982249.post-49077975940106786872011-09-25T23:46:00.001-07:002011-10-17T02:23:22.378-07:00Oakville Grocery (Napa Valley) - with Recipe!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-NNh5nERpfoE/TpvzNfiCVCI/AAAAAAAAApw/YqClpUUqIio/s1600/Napa%2BSep11%2B002b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://1.bp.blogspot.com/-NNh5nERpfoE/TpvzNfiCVCI/AAAAAAAAApw/YqClpUUqIio/s400/Napa%2BSep11%2B002b.jpg" alt="" id="BLOGGER_PHOTO_ID_5664388369476637730" border="0" /></a><br />Two separate groups of friends were visiting from out of town, and Napa Valley was definitely on their itinerary. I ended up going to Napa Valley twice in one weekend (a record for me lol) but had two extremely fun but completely different experiences. I am going to spend the next few posts on some of the places we visited since it seems that I haven't written about any places in Napa at all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-S3WXAcr_ODo/TpvzT39dMpI/AAAAAAAAAp8/rxxVxikXGP4/s1600/Napa%2BSep11%2B005b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://2.bp.blogspot.com/-S3WXAcr_ODo/TpvzT39dMpI/AAAAAAAAAp8/rxxVxikXGP4/s400/Napa%2BSep11%2B005b.jpg" alt="" id="BLOGGER_PHOTO_ID_5664388479113310866" border="0" /></a><br />On my first trip, we started early in the day and had a full day of wine-tastings booked so we didn't really have time to stop for lunch. We just stopped at Oakville Grocery for some quick bites and we were on our way. Oakville Grocery is a cute little market on the way to many of the popular wineries in Napa Valley. It carries a number of gourmet items and it's a great stop to pick up sandwiches, cheeses, etc. if you want to do a picnic. Even though we know their sandwiches are great, we opted for some salads since we wanted something lighter. I got the chicken salad and it was delicious. The chicken was moist and the sauce was pretty light. It was surprisingly filling and I'm glad I loaded up on protein because we had many wine-tastings ahead of us!<br /><br />I'm also including a recipe in here (first time on my blog!) that I got from Oakville Grocery (www.oakvillegrocery.com). I wanted to find their chicken salad recipe but it wasn't on their website but I saw this chicken skewer recipe that looked really good so I wanted to share with my readers:<br /><br /><p><span class="brown_copy_bold">Sesame Chicken Skewers</span> </p><p><span class="brown_copy">1 lb. boneless, skinless Chicken Breast, cut into 10-12 strips</span><br /><span class="brown_copy"><br />Marinade</span><br /><span class="brown_copy">1/2 cup Buttermilk</span><br /><span class="brown_copy">1 lg. Egg, beaten</span><br /><span class="brown_copy">1 tsp. Chili Paste or Hot Sauce</span><br /><span class="brown_copy">1 tsp. Salt</span><br /><span class="brown_copy"><br />Dry Ingredients</span><br /><span class="brown_copy">1 cup all purpose Flour</span><br /><span class="brown_copy">1/2 cup Pecans, chopped fine</span><br /><span class="brown_copy">1/2 tsp ground Black Pepper</span><br /><span class="brown_copy">1 tsp Salt</span><br /><span class="brown_copy">1/4 tsp Cayenne Pepper</span><br /><span class="brown_copy">1 tsp dried Thyme</span><br /><span class="brown_copy">1 tsp Paprika</span><br /><span class="brown_copy">1/4 cup Sesame Seeds</span><br /><span class="brown_copy">1/4 cup Black Sesame Seeds</span><br /><span class="brown_copy"><br />Dipping Sauce</span><br /><span class="brown_copy">1/3 cup Oakville's Apricot Preserves Seasonal Selection</span><br /><span class="brown_copy">1/3 cup Oakville's Sherry, Garlic & Herb Mustard</span><br /></p><p><span class="brown_copy">Marinate chicken for up to one hour before cooking.</span> </p><p><span class="brown_copy">Skewer each piece lengthwise on bamboo skewers.</span> </p><p><span class="brown_copy">Roll marinated chicken in dry ingredients and let stand for 1/2 hour in the refrigerator.</span> </p><p><span class="brown_copy">Bake on oiled cookie sheets, turning chicken to coat in oil at 425 degrees for 12-15 minutes.</span> </p><p><span class="brown_copy">Pulse Dipping Sauce ingredients in a food processor until smooth. Serve at room temperature.</span></p><br />Oakville Grocery<br /><address class="adr"><span class="street-address">7856 St. Helena Hwy</span><br /><span class="locality">Oakville</span>, <span class="region">CA</span> <span class="postal-code">94562</span><br /></address><span id="bizPhone" class="tel">(707) 944-8802<br /><br /></span>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com32tag:blogger.com,1999:blog-4581477366499982249.post-15987362064188855122011-09-16T01:16:00.001-07:002011-10-17T23:43:35.083-07:00Sons & Daughters (San Francisco)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sdaAmNNOPVw/TpfpUzNFMSI/AAAAAAAAACg/35cxAsuX1Eg/s1600/ms+lin+guide+oysters+starter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-sdaAmNNOPVw/TpfpUzNFMSI/AAAAAAAAACg/35cxAsuX1Eg/s320/ms+lin+guide+oysters+starter.JPG" border="0" height="248" width="320" /></a></div><br />Tucked away on Bush St, Sons & Daughters serves up an inspired menu full of fresh local ingredients. When you walk in, you can see into the small kitchen and the dining room is decorated with classic paintings over the fireplace. Overall it feels very cozy and warm.<br /><br />When I went (which was a little while back - yes I know I am behind lol!), they offered both a prix-fixe menu, four courses for $48, as well as an a la carte menu. I heard they have changed it to prix-fixe only now at a higher price but the food is still inspiring.<br /><br />The dinner started off with an amuse bouche of oysters with cucumber water, which was nicely done and very refreshing. I had wanted to try Sons & Daughters because I heard that they had lobster sashimi as an appetizer, but sadly, the night I went they already changed their menu and no longer offered it. Instead, I ordered the seared foie gras since I normally would never give up a chance to eat foie gras! There is a supplemental fee of $5 for the foie, but it was a generaous cut and definitely worth the price.<br /><br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-BykXVMDQ5Uc/TpfpT7c09lI/AAAAAAAAACc/7Qwk--63Eh8/s1600/ms+lin+guide+lamb+loin+cheek+barley+tobacco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="http://3.bp.blogspot.com/-BykXVMDQ5Uc/TpfpT7c09lI/AAAAAAAAACc/7Qwk--63Eh8/s320/ms+lin+guide+lamb+loin+cheek+barley+tobacco.JPG" border="0" height="240" width="320" /></a></div><br />What was interesting was that for dessert they offered foie gras with apples, lemon verbana, and almonds. I can never say no to foie gras! The concept might have sounded great but the execution was a little lacking. It was basically a chilled foie gras terrine mixed with fruits and nuts. Personally, I'd prefer something that exemplifies the essence of dessert. Don't get me wrong, I do enjoy the unique concepts but this dish felt more like a heavy appetizer than a nice way to finish off the meal.<br /><br />Nonetheless, I had a nice meal that didn't break the bank. Even though they have increased their prices, the food is definitely still worth trying out. Be sure to make a reservation though since this restaurant has gained much popularity and is very small. Bon Appetit!Ms. Linhttp://www.blogger.com/profile/13628208989381449239noreply@blogger.com11tag:blogger.com,1999:blog-4581477366499982249.post-89190533042337229072011-07-30T09:20:00.003-07:002011-07-30T23:22:57.607-07:00End of El Bulli (elBulli) as we know it...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(255, 255, 255);" href="http://4.bp.blogspot.com/--TjFLrrlB9Y/TjP4HKA-eSI/AAAAAAAAAoo/OHHoZhZOaNA/s1600/IMG_3136_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/--TjFLrrlB9Y/TjP4HKA-eSI/AAAAAAAAAoo/OHHoZhZOaNA/s400/IMG_3136_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120360601844002" border="0" /></a><span style="color: rgb(255, 255, 255);"> </span><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>ZH-CN</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> <w:usefelayout/> </w:Compatibility> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub val="--"> <m:smallfrac val="off"> <m:dispdef/> <m:lmargin val="0"> <m:rmargin val="0"> <m:defjc val="centerGroup"> <m:wrapindent val="1440"> <m:intlim val="subSup"> <m:narylim val="undOvr"> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" defunhidewhenused="true" defsemihidden="true" defqformat="false" defpriority="99" latentstylecount="267"> <w:lsdexception locked="false" priority="0" semihidden="false" unhidewhenused="false" qformat="true" name="Normal"> <w:lsdexception locked="false" priority="9" semihidden="false" unhidewhenused="false" qformat="true" name="heading 1"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 2"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 3"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 4"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 5"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 6"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 7"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 8"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 9"> <w:lsdexception locked="false" priority="39" name="toc 1"> <w:lsdexception locked="false" priority="39" name="toc 2"> <w:lsdexception locked="false" priority="39" name="toc 3"> <w:lsdexception locked="false" priority="39" name="toc 4"> <w:lsdexception locked="false" priority="39" name="toc 5"> <w:lsdexception locked="false" priority="39" name="toc 6"> <w:lsdexception locked="false" priority="39" name="toc 7"> <w:lsdexception locked="false" priority="39" name="toc 8"> <w:lsdexception locked="false" priority="39" name="toc 9"> <w:lsdexception locked="false" priority="35" qformat="true" name="caption"> <w:lsdexception locked="false" priority="10" semihidden="false" unhidewhenused="false" qformat="true" name="Title"> <w:lsdexception locked="false" priority="1" name="Default Paragraph Font"> <w:lsdexception locked="false" priority="11" semihidden="false" unhidewhenused="false" qformat="true" name="Subtitle"> <w:lsdexception locked="false" priority="22" semihidden="false" unhidewhenused="false" qformat="true" name="Strong"> <w:lsdexception locked="false" priority="20" semihidden="false" unhidewhenused="false" qformat="true" name="Emphasis"> <w:lsdexception locked="false" priority="59" semihidden="false" unhidewhenused="false" name="Table Grid"> <w:lsdexception locked="false" unhidewhenused="false" name="Placeholder Text"> <w:lsdexception locked="false" priority="1" semihidden="false" unhidewhenused="false" qformat="true" name="No Spacing"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 1"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 1"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 1"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 1"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 1"> <w:lsdexception locked="false" unhidewhenused="false" name="Revision"> <w:lsdexception locked="false" priority="34" semihidden="false" unhidewhenused="false" qformat="true" name="List Paragraph"> <w:lsdexception locked="false" priority="29" semihidden="false" unhidewhenused="false" qformat="true" name="Quote"> <w:lsdexception locked="false" priority="30" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Quote"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 1"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 1"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 1"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 1"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 1"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 1"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 1"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 2"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 2"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 2"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 2"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 2"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 2"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 2"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 2"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 2"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 2"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 2"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 3"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 3"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 3"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 3"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 3"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 3"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 3"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 3"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 3"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 3"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 3"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 3"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 3"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 4"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 4"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 4"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 4"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 4"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 4"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 4"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 4"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 4"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 4"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 4"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 4"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 4"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 4"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 5"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 5"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 5"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 5"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 5"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 5"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 5"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 5"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 5"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 5"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 5"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 5"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 5"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 5"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 6"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 6"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 6"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 6"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 6"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 6"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 6"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 6"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><span style="color: rgb(255, 255, 255);"><br />As I write this, the chefs at El Bulli are busily preparing to serve their last meals ever at the restaurant.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">With legendary chef Ferran Adrià moving about the kitchen giving instructions, the 45 chefs are turning out dish after dish of wildest culinary imagination.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">Yes, El Bulli is closing today and it is the end of an era.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">Widely regarded as the best restaurant in the world, El Bulli has long been the culinary Mecca for foodies, and its chef, Ferran Adrià, has long been considered the father of modern gastronomy and is often compared to Dalí and Picasso.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">Millions of requests are sent from all over the globe every year for a chance to get one of the 8,000 seatings that the restaurant serves during the 6 months that it is open.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">And when Ferran Adrià announced that he was closing the restaurant to reopen as a culinary think tank of sorts in 2014, the frenzy hit a fever pitch.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="color: rgb(255, 255, 255);" href="http://3.bp.blogspot.com/-Hq2cCenIpyk/TjP4QLspD9I/AAAAAAAAAo4/0WG2AoJpgj0/s1600/IMG_3163_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="http://3.bp.blogspot.com/-Hq2cCenIpyk/TjP4QLspD9I/AAAAAAAAAo4/0WG2AoJpgj0/s400/IMG_3163_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120515672248274" border="0" /></a><span style="color: rgb(255, 255, 255);"> </span><span style="line-height: 115%; font-family: "Times New Roman","serif"; color: rgb(255, 255, 255);font-family:";font-size:0pt;color:black;" > </span> <p style="color: rgb(255, 255, 255);" class="MsoNormal">A handful of friends and I have sent in our requests over the years, but none of us have had any luck getting a table.<span style="mso-spacerun:yes"> </span>Knowing that the restaurant was closing soon, I sent in my request earlier in the year without too much hope.<span style="mso-spacerun:yes"> </span>So when I woke up one Saturday morning to see an email from El Bulli informing me that I have secured a reservation, I was ecstatic!<span style="mso-spacerun:yes"> </span>I booked the trip without hesitation and we flew to Spain for an experience of a lifetime.</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-B6FArDaJA6w/TjP4SvkN_iI/AAAAAAAAApA/P0C4S1thEko/s1600/IMG_3166_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="http://1.bp.blogspot.com/-B6FArDaJA6w/TjP4SvkN_iI/AAAAAAAAApA/P0C4S1thEko/s400/IMG_3166_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120559660334626" border="0" /></a></p> <p style="color: rgb(255, 255, 255);" class="MsoNormal">When our group of 6 arrived at the restaurant, the staff greeted us warmly and offered a tour of the kitchen, where we met Chef Ferran Adrià, who was very friendly and took time out amidst instructing his chefs to chat with us and pose for pictures.<span style="mso-spacerun:yes"> </span>Behind us, many chefs (45, we were told) bustled around the kitchen, prepping for an evening of 48 courses.<span style="mso-spacerun:yes"> </span>Yes, 48 courses.<span style="mso-spacerun:yes"> </span>The staff informed us that we can choose to see the menu of be surprised – we opted to be surprised of course.<span style="mso-spacerun:yes"> </span>And thus begin a night of culinary magic.<span style="mso-spacerun:yes"> </span>Here are some highlights:</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ZbGFpHIrr_E/TjP4LU8rljI/AAAAAAAAAow/43trBA8ffIk/s1600/IMG_3148_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-ZbGFpHIrr_E/TjP4LU8rljI/AAAAAAAAAow/43trBA8ffIk/s400/IMG_3148_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120432256095794" border="0" /></a></p> <p style="color: rgb(255, 255, 255);" class="MsoNormal">To start our meal, the staff led us outside to the patio, which had a beautiful view of the water, for some cocktails.<span style="mso-spacerun:yes"> </span>Of course, even the aperitifs were done Ferran Adrià-style.<span style="mso-spacerun:yes"> </span>We began with “pillow like a cocktail,” which is their version of Piña Colada, consisting of rum ice cubes, freeze-dried pineapple chunks, and dippin’ dot-like coconut ice cream encased in cotton candy-like exterior.<span style="mso-spacerun:yes"> </span>As we tore off bites and popped them into our mouths, the components melted and the flavors mixed to become a very strong drink!</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-O8Ocz93ZwEA/TjP4W7gQvfI/AAAAAAAAApI/gNuGL08aG8Q/s1600/IMG_3192_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-O8Ocz93ZwEA/TjP4W7gQvfI/AAAAAAAAApI/gNuGL08aG8Q/s400/IMG_3192_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120631584439794" border="0" /></a></p> <p style="color: rgb(255, 255, 255);" class="MsoNormal">The next “drink” was called “mojito and apple flute” but it just looked like a sandwich to me.<span style="mso-spacerun:yes"> </span>Basically it was a mint mojito slush sandwiched between two baguette-like “bread.”<span style="mso-spacerun:yes"> </span>Even though we ate it as if it were a sandwich, the flavors blended together as soon as it hit the tongue and became a mojito.</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-yNx-jeIMZzk/TjP4aI8sr0I/AAAAAAAAApQ/QsbE6Ps16cs/s1600/IMG_3221_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-yNx-jeIMZzk/TjP4aI8sr0I/AAAAAAAAApQ/QsbE6Ps16cs/s400/IMG_3221_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120686732980034" border="0" /></a></p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><span style="color: rgb(255, 255, 255);">Just two un-cocktail-like drinks later, I was already starting to feel buzzed.</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">(Yes, I’m a lightweight!)</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">They served another drink called the “gin fizz,” where a swirl of warm foam was piped on top of icy gin slush and lemon zest.</span><span style="color: rgb(255, 255, 255);"> </span>The warmness of the foam contrasted well against the icy cold gin and the flavors blended to deliver another scrumptious drink.</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-0WTW5dEgma4/TjP4dLn-COI/AAAAAAAAApY/ovgVirnj7GE/s1600/IMG_3243_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 289px; height: 400px;" src="http://4.bp.blogspot.com/-0WTW5dEgma4/TjP4dLn-COI/AAAAAAAAApY/ovgVirnj7GE/s400/IMG_3243_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120738990950626" border="0" /></a></p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><span style="color: rgb(255, 255, 255);">Of course you can’t have cocktails without some olives!</span><span style="color: rgb(255, 255, 255);"> </span><span style="color: rgb(255, 255, 255);">A plate of “spherical olives” appeared on our table along with a jar filled with more olives.</span><span style="color: rgb(255, 255, 255);"> </span>We were told to eat the olives whole and the bubble exploded in the mouth bursting with flavors of olive.</p> <p class="MsoNormal" style="text-align: center; color: rgb(255, 255, 255);" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-DZK0PjzUgHU/TjP4gMVqNGI/AAAAAAAAApg/ur6mPUnsMKs/s1600/IMG_3258_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-DZK0PjzUgHU/TjP4gMVqNGI/AAAAAAAAApg/ur6mPUnsMKs/s400/IMG_3258_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120790722196578" border="0" /></a></p> <p style="color: rgb(255, 255, 255);" class="MsoNormal">After a few more courses of amuse bouches (although arguably the whole meal felt like a series of amuse-bouches), we were led to our table inside the restaurant, which reminded me of going to someone’s house in the countryside.<span style="mso-spacerun:yes"> </span>We were seated at a large table designed for 8, and we lamented the fact that we could have invited 2 more people to enjoy this experience with us!<span style="mso-spacerun:yes"> </span>They set two large white orbs on our table for us to share, and as we ooh’ed and aah’ed over it, they cracked the egg-like sphere and shaved what looked like nutmeg onto it.<span style="mso-spacerun:yes"> </span>This was the “gorgonzola balloon” and it tasted like a very light version of the cheese and it melted quickly on the tongue.</p><p class="MsoNormal" style="text-align: center; color: rgb(255, 255, 255);" align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-cG17CteAWpk/TjP4i33iQ9I/AAAAAAAAApo/mYjM6Rifb-M/s1600/IMG_5046_b.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-cG17CteAWpk/TjP4i33iQ9I/AAAAAAAAApo/mYjM6Rifb-M/s400/IMG_5046_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5635120836766745554" border="0" /></a></p> <p style="color: rgb(255, 255, 255);" class="MsoNormal">Hard to believe but we were only on the 9<sup>th</sup> course out of a 48-course marathon.<span style="mso-spacerun:yes"> </span>It was a wonderful start to an unforgettable experience.<span style="mso-spacerun:yes"> </span>Please stay tuned for the next installment of my El Bulli adventure…</p><p style="color: rgb(255, 255, 255);" class="MsoNormal"><br /></p>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com138tag:blogger.com,1999:blog-4581477366499982249.post-50815685614486414322011-02-19T23:58:00.000-08:002011-08-10T23:41:08.389-07:00Noma (Copenhagen)(This is a long overdue post to celebrate the 4th anniversary of my website, but I guess this will be a pre-celebration of the 5th anniversary LOL...)
<br />
<br />Tucked away in a dimly lit harbor, Noma exhibits the same characteristics that can be found in its food: understated yet charming, unassuming yet whimsical. We could only score a reservation at 10 pm so it was really dark already and it took us forever to find the restaurant, but we were just happy to be there. (We later learned that the restaurant is actually in a restored warehouse on the waterfront and the view is quite nice during the day... I'll just have to come back during the day next time!)
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8ffw86ikI/AAAAAAAAAkw/5Yx58Ity7sw/s1600/IMG_3914_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8ffw86ikI/AAAAAAAAAkw/5Yx58Ity7sw/s400/IMG_3914_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552691496147913282" border="0" /></a>
<br />Noma, whose name means <span style="font-weight: bold;">No</span>rdisk (Nordic) + <span style="font-weight: bold;">M</span>ad (food), is the newly minted "best restaurant in the world" by Restaurant Magazine and knocked off El Bulli, which had held the number one spot for the previous four years. After dining there, I can understand why it's getting showered with accolades. They reinterpret traditional Nordic cuisine by combining high-quality locally-sourced ingredients, harmonious presentation, innovative techniques -- all with a twist that is at the same time surprising and quirky.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8f0Tn0RWI/AAAAAAAAAk4/DjZg3VgzJFw/s1600/IMG_3913_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8f0Tn0RWI/AAAAAAAAAk4/DjZg3VgzJFw/s400/IMG_3913_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552691849052046690" border="0" /></a>
<br />When we first got there, our table was not ready, so they invited us to sit in the bar area while they brought out the amuse-bouche. The first amuse-bouche was brought out in a porcelain egg and our server told us that we need to eat it immediately once we open the porcelain egg. When we opened the egg, we found two small quail eggs inside sitting on top of straws. The eggs were marinated in apple vinegar and then smoked over apple wood. When you eat the egg whole, the smoke flavor and the yolk burst into your mouth and blend well together.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8aAzVWZOI/AAAAAAAAAjQ/YNVjcZU-y80/s1600/IMG_3829_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8aAzVWZOI/AAAAAAAAAjQ/YNVjcZU-y80/s400/IMG_3829_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552685466653189346" border="0" /></a>
<br />The next amuse-bouche they brought was a reinterpretation of the traditional Danish open sandwich. Smoked cheese blended with lumpfish roe sat between their version of the rugbrød and chicken skin crackers (how can you go wrong with chicken skin crackers?) When you bite into it, you at once experience the crispy skin, the bitter rye, the creamy cheese, all contrasting one another yet working well together at the same time.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8ao0fka4I/AAAAAAAAAjY/1aBoTrtDZVU/s1600/IMG_3832_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8ao0fka4I/AAAAAAAAAjY/1aBoTrtDZVU/s400/IMG_3832_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552686154159254402" border="0" /></a>
<br />Then they brought out a third amuse-bouche - in a flower pot. It looked like a real plant, with green leaves sprouting out of a dark soil (okay, it was super dark in the restaurant). We were told that everything was edible in the pot, and we pulled out a radish by its leaves. The mulch was made of malt, beer, and hazelnut, while the cream underneath was sheep's yogurt with tarragon, chives, and chervil. We were digging through the "soil" to make sure we get every last drop of the cream. Hey, who says you can't play with your food?
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8fP87H-0I/AAAAAAAAAko/iatfPmReLtU/s1600/IMG_3835_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8fP87H-0I/AAAAAAAAAko/iatfPmReLtU/s400/IMG_3835_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552691224483724098" border="0" /></a>
<br />Then a fourth snack came out. By now, we started to wonder that if we were ever going to get to our table, but then we decided, hey as long as they keep the food coming, we are happy. It was cracker and salmon roe cream and vinegar powder. The sourness of the vinegar provided a nice contrast to the roe, but I think it would have gone even better with the crispy chicken skin crackers LOL!
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8fBeVwcsI/AAAAAAAAAkg/ys5veHKDNtI/s1600/IMG_3847_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8fBeVwcsI/AAAAAAAAAkg/ys5veHKDNtI/s400/IMG_3847_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552690975755760322" border="0" /></a>
<br />We had already been in Copenhagen for a couple of days before we came to Noma, and while we thought Copenhagen was very nice, both C and I agreed that it's a city you really only need to visit once. But as we tasted our amuse-bouche (mind you that we haven't even sat down at our table yet), both C and I said that we would come back again to Copenhagen JUST to come back to Noma. In fact, as we were sampling the snacks, C texted her then-boyfriend (now-husband) that he needs to come to Noma. He texted back "book a table - we'll go." She asked the server if she could book a table to come back, and they found a lunch opening for her 6-weeks out (they were completely booked for dinner for the next three months, not surprising). She took the reservation immediately and they flew back 6 weeks later (she didn't even think she would ever come back to Copenhagen just earlier that day LOL...) I was jealous - I wish I lived closer so that I could go back that soon too! (They live in London, so even though it's not that close, it's still a lot closer than SF...)
<br />
<br />I digress... back to the food. :)
<br />
<br />After the four snacks, they finally invite us to sit down. Promptly they brought out some warm bread in a square felt pouch. There were two kinds of bread: Manitoba sourdough and spelt, accompanied by two spreads: butter and pork fat with pumpkin seeds. Pork fat all the way baby!
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8ehcZgtSI/AAAAAAAAAkY/CYwcQlonU28/s1600/IMG_3855_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TQ8ehcZgtSI/AAAAAAAAAkY/CYwcQlonU28/s400/IMG_3855_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552690425478821154" border="0" /></a>
<br />It was probably closer to 11 by then, and unfortunately our server informed us that we could only do the shorter 7-course menu (they also have a 12-course menu) since it was so late already. We were disappointed but we were excited to try even just the 7-course. The server told my friend that she could do the long menu the next time she comes back (which she did of course). I guess I will just have to wait until the next time I'm back to Copenhagen...
<br />
<br />The first course was a local razor clam wrapped in parsley jelly with horseradish snow. The server then proceeded to pour the juice of clam mixed with dill oil over the plate. The razor clam was tender and sweet while the parsley jelly provided a cool contrast. The horseradish snow was an interesting accompaniment to the dish which is a nod to the traditional horseradish that often comes with shellfish.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8eRj0FviI/AAAAAAAAAkQ/m1Bm6wOaS-Q/s1600/IMG_3859_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8eRj0FviI/AAAAAAAAAkQ/m1Bm6wOaS-Q/s400/IMG_3859_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552690152591441442" border="0" /></a>
<br />We were told that the second course is a Noma classic - steak tartare topped with wood sorrel with pepper and tarragon emulsion. Apparently they used to use musk ox, but now it's just Danish beef but no complaints here. The presentation is supposed to evoke the image of the animal grazing across the green pasture. No utensils were brought to us, and the server instructed us to eat with our hands by grabbing some of the wood sorrel and beef and graze it across the pepper and tarragon. The roughly cut beef was flavorful and the lemony taste of the wood sorrel accentuated the other flavors. I could eat this all day.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8d6rxk7VI/AAAAAAAAAkI/q4DA_xJyKOI/s1600/IMG_3866_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8d6rxk7VI/AAAAAAAAAkI/q4DA_xJyKOI/s400/IMG_3866_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552689759591394642" border="0" /></a>
<br />Next, they brought out a single langoustine sitting on top of a warm rock for our third course. This is not just any langoustine though - it is the single, most perfectly cooked langoustine, accompanied by a seawater emulsion that is flavored with oyster and parsley and surrounded by a mushroom and seaweed powder. This is in line with the thoughtful presentation in Noma's food: while the steak tartare showcased the beauty of the land, this course exhibited the profoundness of the sea. Again, we were instructed to eat with no hands, and as we smeared the langoustine around in the powder and emulsion, you feel like you can taste all the saltwater and mineral and it was like you are swimming in the ocean and you found a langoustine and just put it in your mouth. This was the most memorable dish for me from the entire night.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8dhzJbR5I/AAAAAAAAAkA/szZHmF35tzA/s1600/IMG_3873_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TQ8dhzJbR5I/AAAAAAAAAkA/szZHmF35tzA/s400/IMG_3873_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552689332073744274" border="0" /></a>
<br />Our next dish was the poached baby pike with celery root, roasted celery root puree, celery, mustard green, and elderberry flower capers. The fish was tender and delicate while the vegetables gave it a nice contrast, but for all those who know me, I've never been a big fan of cooked fish (I only like my fish sashimi style :) so this was just an okay dish for me. Or maybe because all the previous dishes were so good, this one paled in comparison. Either way, one "so-so" dish out of many excellent ones is still great in my book.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8dLJ4UIuI/AAAAAAAAAj4/GnXO56pomaw/s1600/IMG_3877_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8dLJ4UIuI/AAAAAAAAAj4/GnXO56pomaw/s400/IMG_3877_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552688943038997218" border="0" /></a>
<br />Then they brought out a cool looking knife in a leather sheath and we were excited because we knew some kind of meat must be coming. Our fifth course was a poached pork belly. It was poached in a 58-degree pot for 8 hours, then glazed in the pan, then topped with onions, potato, capers, and served with a grilled cucumber. The pork belly had the perfect amount of crispy fat on top and it was tender and juicy. The toppings added a nice crisp to the meat and we savored every last bite.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8cqHHXuGI/AAAAAAAAAjw/XetvTXdsYRk/s1600/pork%2Bbelly_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 186px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/TQ8cqHHXuGI/AAAAAAAAAjw/XetvTXdsYRk/s400/pork%2Bbelly_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5552688375361157218" border="0" /></a>
<br />We were sad to know that was the end of our savory courses but we looked forward to dessert. They brought out the cutest dessert that we have ever seen! The theme was winter wonderland and they proudly informed us that this will be the last ones they are serving this season as winter is coming to a close. Sitting amidst a plate of yogurt snow and carrot puree is a snowman, made out of lemon meringue as its bottom, carrot sorbet in the middle, seabuckthorn berry as the head, and a thin sliver of carrot sticking out as its nose. Our server explained to us that the seabuckthorn berry is a tiny berry but it packs as much vitamin C as an orange. It was a bit sour but refreshing. I liked the yogurt snow and the meringue as well, but I think I'm just not a really big fan of carrots, especially when used in dessert. The whole presentation was just too cute to eat though!
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8cNcsT1lI/AAAAAAAAAjo/-O6cvByIeM4/s1600/IMG_3897_b.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8cNcsT1lI/AAAAAAAAAjo/-O6cvByIeM4/s400/IMG_3897_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5552687882937030226" border="0" /></a>
<br />Our second dessert was walnut powder with freeze-dried berries and freeze-dried buttermilk. It was light and a good way to end the meal, although I have to admit that by this time I was thinking that there has been a lot of powder on the dishes... :P We did have one last thing: a petit-four that was Noma's salute to a very popular dessert in Denmark, the chocolate-covered marshmallow. Their version was a chocolate-covered beet root meringue, which had an interesting flavor but was a bit too sweet for my taste. It was a good thing that we ordered some tea, and they brought us their house blended infusion which was aromatic and soothing. It was the perfect end to the evening.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8jDjrqjCI/AAAAAAAAAnA/gWZOIfFjzIc/s1600/dessert_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 205px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/TQ8jDjrqjCI/AAAAAAAAAnA/gWZOIfFjzIc/s400/dessert_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5552695409596075042" border="0" /></a>
<br />But wait, how can we walk away from such an amazing meal without showing our gratitude to the chefs? We asked to see if we could get a tour of the kitchen, and they graciously agreed. They have an open kitchen that you can see from the dining area, but they let us actually walk into the kitchen and showed us the different stations. They were all cleaning up by then, but the chefs still took the time to chat with us and posed for pictures (sorry I'm not posting those pictures because I'm in all of them :). The entire experience was magical for us and I can't wait to go back!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com93tag:blogger.com,1999:blog-4581477366499982249.post-1093978963566914482011-01-07T23:45:00.000-08:002011-08-10T23:43:38.817-07:00Vitrine (San Francisco)Vitrine is located on the fourth floor of the St. Regis Hotel (125 3rd Street) and has a nice, airy feel. I'm always looking for a nice lunch place in SF since many of the higher-end restaurants tend to have only dinner service. Vitrine, on the other hand, is only open for breakfast and lunch/brunch (one can go to Ame on the ground floor, which is only open for dinner). The lunch menu changes daily, but the one thing they always have is their Organic Beef Burger, which came highly recommended.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYBPhH3WJI/AAAAAAAAAfg/06YWGufl-So/s1600-h/IMG_9168_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 225px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYBPhH3WJI/AAAAAAAAAfg/06YWGufl-So/s320/IMG_9168_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383491770669029522" border="0" /></a>
<br />After starting with a light salad, I decided that I have to try the burger, which one could get with or without a fried egg on top. I opted to get it with the fried egg, which I knew was going to get messy, but hey, as long as the food is good I don't mind a little mess. The burger came with all the usual fixings, including lettuce, tomato, cheese, onion, and pickle. It also came with fried potato chips, which is Vitrine's version of french fries. The burger was juicy and the fried egg added a different texture. It was a good burger but not quite a "I must come back and have it again soon" burger. My companion got a seared tuna salad, which was beautifully presented and she said it was quite flavorful. Overall, Vitrine delivers solid food and has potential to be a good lunch spot, but the restaurant may have a tough time expanding their clientele beyond hotel guests since there are many other options in the area.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SrYBWUAmE_I/AAAAAAAAAfo/8gGMFNqIqcc/s1600-h/IMG_9169_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SrYBWUAmE_I/AAAAAAAAAfo/8gGMFNqIqcc/s320/IMG_9169_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383491887407961074" border="0" /></a>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com42tag:blogger.com,1999:blog-4581477366499982249.post-42312013896424600142010-10-17T14:58:00.002-07:002010-10-17T15:06:19.485-07:00Merkato - Vegas Off The StripWhen people think of Vegas they think of all the glitz and glamour. Sometimes I just want good food without breaking the bank. One of my guilty pleasures is Merkato, an Ethiopian restaurant. Each dish is under $10 and they have generous portions. You can easily walk out of there with a bill less than $50 for 4 people and be full!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529139640216172866" border="0" alt="" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TLtzNUiduUI/AAAAAAAAAjA/2zR1-Hlsmiw/s320/Merkato+Platter+with+Kitfo.JPG" />It was here that I discovered one of the most delectable Ethiopian spices that packed a punch. They sell the spice next door at the market. Unfortunately the quantities are pretty big so I have yet to pick up some for home. Rest assured that I always ask for an extra dish of the spices to kick everything up a notch.<br /><div></div><br /><div>The dish that I always have is the Kitfo, which is completely raw meat. It is usually mixed with a lot of spices. For those who are not quite ready for a raw dish, they do offer to sear it or cook it to your liking. As for me, raw please! I am usually the only one who consumes this dish, but it is one of my favorites. </div><br /><div>Can't wait to be back in Vegas this weekend and get my fill again of Ethiopian food at Merkato. Eating with your hands hasn't been more fun.</div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com16tag:blogger.com,1999:blog-4581477366499982249.post-23152806152252693432010-08-08T16:48:00.003-07:002010-08-10T17:07:14.831-07:00Book Your Reservations Now! SF Chefs 2010 Restaurant Week<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/TGHpPeaFPpI/AAAAAAAAAio/pNA2kzxaKUU/s1600/SFChefs_masthead2010_4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 116px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/TGHpPeaFPpI/AAAAAAAAAio/pNA2kzxaKUU/s320/SFChefs_masthead2010_4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5503936671693225618" /></a>Do you have any plans for the week? Well cancel them and change your calendar to come up to San Francisco to enjoy the tastiest and award-winning restaurants at a special rate. SF Chefs 2010 Restaurant Week presented by Visa Signature and the National Pork Board offers pre-fixes at $35 and $50. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/TGHpPsGRI4I/AAAAAAAAAiw/cBvw2EE5SvE/s1600/restaurant.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 245px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/TGHpPsGRI4I/AAAAAAAAAiw/cBvw2EE5SvE/s320/restaurant.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503936675368215426" /></a><div><br /></div><div><i>"</i><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:sans-serif;font-size:13px;"><i>Taste San Francisco! Experience new restaurants or return to your favorites. Enjoy a wide range of local restaurants offering "SF Chefs Showcase" dinner menus during the week of the event on Union Square. The three course menus will showcase each chef's unique style and creativity. What's more popular than pork? Each menu will feature one or more courses featuring pork. Of course vegetarian options will be available"</i></span></div><div><br /></div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:sans-serif;font-size:13px;"></span>There are so many fabulous restaurants participating in this week long event. Sample the culinary excellency each chef has to offer featuring the succulent and popular pork. Hurry and book online before they run out of reservation space. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/TGHpO-qVDqI/AAAAAAAAAig/RfEZrsZ9xbA/s1600/visa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 135px; height: 67px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TGHpO-qVDqI/AAAAAAAAAig/RfEZrsZ9xbA/s320/visa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5503936663171436194" /></a></div><div>Below are the participating restaurants:</div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Arial;font-size:small;"><table width="500" border="0" cellpadding="3" cellspacing="3" bg="" style="color:#ffffff;"><tbody><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.1300fillmore.com/" target="_blank">1300 on Fillmore</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.americanorestaurant.com/" target="_blank">Americano</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.anamandara.com/" target="_blank">Ana Mandara</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.annabelles.net/" target="_blank">Annabelle's</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.barbaccosf.com/" target="_blank">barbacco eno trattoria</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.bardessono.com/" target="_blank">Bardessono</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.beachchalet.com/" target="_blank">Beach Chalet Brewery + Restaurant</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.bluemermaidsf.com/" target="_blank">Blue Mermaid</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.jdvhotels.com/dining/sanfrancisco/cafeandree" target="_blank">Café Andree</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.cafepescatore.com/" target="_blank">Café Pescatore</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.camptonplacesf.com/" target="_blank">Campton Place</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.chezpaparesto.com/" target="_blank">Chez Papa Resto</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.chopbar510.com/" target="_blank">Chop Bar</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.contigosf.com/" target="_blank">Contigo</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.contigosf.com/" target="_blank">Credo</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://dosasf.com/dv_index.html" target="_blank">Dosa</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://dosasf.com/df_index.html" target="_blank">Dosa on Fillmore</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.etuttoqua.com/" target="_blank">E' Tutto Qua</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.eotrading.com/" target="_blank">E&O Trading Co.</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.fifthfloorrestaurant.com/" target="_blank">Fifth Floor</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.five-berkeley.com/" target="_blank">FIVE</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.foreigncinema.com/" target="_blank">Foreign Cinema</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.grandcafe-sf.com/" target="_blank">Grand Cafe</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.isarestaurant.com/" target="_blank">Isa</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><br /></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.jardiniere.com/" target="_blank">Jardinière</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.kuletos.com/" target="_blank">Kuleto's</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.thelakechalet.com/" target="_blank">Lake Chalet Seafood Bar + Grill</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.onemarket.com/larkcreek/larkcreek_steak/index.html" target="_blank">Lark Creek Steak</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://lecolonialsf.com/index_flash.html" target="_blank">Le Colonial</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.lunaparksf.com/" target="_blank">Luna Park</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.meritageclaremont.com/" target="_blank">Medjool</a></div></span></td><td width="162"><span class="Apple-style-span" style="font-size:small;"><br /></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.meritageclaremont.com/" target="_blank">Meritage at<br />The Claremont</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.midisanfrancisco.com/" target="_blank">Midi</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.misspearlsjamhouse.com/" target="_blank">Miss Pearl's Jam House</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.nettiescrabshack.com/" target="_blank">Nettie's Crab Shack</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.newdelhirestaurant.com/" target="_blank">New Delhi</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.nombesf.com/" target="_blank">Nombe</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.onemarket.com/" target="_blank">One Market</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.oola-sf.com/" target="_blank">Oola</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.pacificcatch.com/" target="_blank">Pacific Catch on 9th Ave</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.paliodasti.com/" target="_blank">Palio d'Asti</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.perbaccosf.com/" target="_blank">Perbacco</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.pizzaantica.com/" target="_blank">Pizza Antica</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.pucciniandpinetti.com/" target="_blank">Puccini & Pinetti</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.ristobarsf.com/" target="_blank">Ristobar</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.rosepistolasf.com/" target="_blank">Rose Pistola</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.rosescafesf.com/" target="_blank">Rose's Café</a></div></span></td><td width="162"><span class="Apple-style-span" style="font-size:small;"><br /></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.saucesf.com/" target="_blank">Sauce</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.scalasbistro.com/" target="_blank">Scala's Bistro</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.scomas.com/" target="_blank">Scoma's</a></div></span></td><td width="162"><span class="Apple-style-span" style="font-size:small;"><br /></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.mandarinoriental.com/sanfrancisco/dining/silks/" target="_blank">Silks at the Mandarin Oriental Hotel</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.caffesociale.com/" target="_blank">Sociale</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.sprucesf.com/" target="_blank">Spruce</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.cliffhouse.com/" target="_blank">Sutro's at The Cliff House</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.terzosf.com/" target="_blank">Terzo</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.thecosmopolitancafe.com/" target="_blank">The Cosmopolitan</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.themossroom.com/?p=downstairs" target="_blank">The Moss Room</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.thevillagepub.net/home.php" target="_blank">The Village Pub</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.thirstybear.com/" target="_blank">Thirsty Bear Brewing Co</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://tiamargarita.net/" target="_blank">Tia Margarita</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.tommytoys.com/" target="_blank">Tommy Toy's</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.tresagaves.com/" target="_blank">Tres Agaves</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.urbantavernsf.com/" target="_blank">Urban Tavern</a></div></span></td><td width="162"><span style="font-family:Arial;font-size:85%;color:#000000;"><div><br /></div></span></td><td width="153"><span style="font-family:Arial;font-size:85%;color:#000000;"><div></div></span></td></tr><tr valign="top"><td><span style="font-family:Arial;font-size:85%;color:#000000;"><div><a href="http://www.xyz-sf.com/" target="_blank">XYZ at the W Hotel</a></div></span></td><td width="162"><br /></td><td width="153"><br /></td></tr></tbody></table><br /></span></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com5tag:blogger.com,1999:blog-4581477366499982249.post-25958367696186281562010-08-07T16:36:00.003-07:002010-08-10T17:07:39.466-07:00Hurry and Book Now!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/TGHljKF5GVI/AAAAAAAAAiQ/46DG0sGh48w/s1600/postcard_small.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 181px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/TGHljKF5GVI/AAAAAAAAAiQ/46DG0sGh48w/s320/postcard_small.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503932611790707026" /></a>It is that time again! The Sf Chefs 2010 celebration of the finest cuisines that San Francisco has to offer. There will be events through out the week of August 9th - 15th. For a recap of my wonderful experience last year, click <a href="http://www.mslinguide.com/2009/08/sf-chefs-food-wine.html">here</a>. I was able to meet Chef Thomas Keller and attend the View From The Top seminar, which will be held again this year. There are many free demonstrations at various locations. Mark your calendars and make plans to attend all the spectacular events that the Golden Gate Restaurant Association and Visa Signature has to offer. Hope to see you there!<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/TGHljuuSOnI/AAAAAAAAAiY/WcVy7Y3vlo4/s1600/taste_mix_pair_engage.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 121px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/TGHljuuSOnI/AAAAAAAAAiY/WcVy7Y3vlo4/s320/taste_mix_pair_engage.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503932621623802482" /></a><br /></div><div>Below is the Schedule Overview:</div><div><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:sans-serif;font-size:13px;"><b><u>2010 Schedule Overview</u></b><p><b><u>Monday, August 9, 2010</u></b></p><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li></ul><b><u>Tuesday, August 10, 2010</u></b><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>3:00pm to 4:30pm - <a href="http://www.sfchefsfoodwine.com/Seminars.aspx" target="_self">Industry Seminar: Tales from the Still</a></li></ul><b><u>Wednesday, August 11, 2010</u></b><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>3:00pm to 4:30pm - <a href="http://www.sfchefsfoodwine.com/Seminars.aspx#Love" target="_self">Industry Seminar: Hospitalitarianism: Love Thy Guest</a></li></ul><b><u>Thursday, August 12, 2010</u></b><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>3:00pm to 4:30pm - <a href="http://www.sfchefsfoodwine.com/Seminars.aspx#Hog" target="_self">Industry Seminar: Going Whole Hog</a></li><li>6:00pm to 8:00pm - <a href="http://www.sfchefsfoodwine.com/VIPSpice.aspx" target="_self">Spice Party</a></li></ul><b><u>Friday, August 13, 2010</u></b><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>10:00am to 11:30am - <a href="http://www.sfchefsfoodwine.com/Seminars.aspx#Eyes" target="_self">Industry Seminar: Nature's Blueprint: Pairing Food & Wine with Your Eyes</a></li><li>12:00pm to 2:30pm - <a href="http://www.sfchefsfoodwine.com/Awards.aspx" target="_self">Sommelier Luncheon: Mix, Mingle, Wine & Dine with the Bay Area's Finest Sommeliers</a></li><li>2:00pm - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Dan" target="_self">Free Williams-Sonoma Cooking Demonstration with Daniel Scherotter of Palio D'Asti</a></li><li>3:00pm to 4:30pm - <a href="http://www.sfchefsfoodwine.com/Seminars.aspx#Future" target="_self">Industry Seminar: The Future of Food Media</a></li><li><span style="color:#f58256;"><b>6:00pm to 10:00pm - <a href="http://www.sfchefsfoodwine.com/OpeningParty.aspx" target="_self"><span style="color:#f58256;">SF Chefs 2010 Wine and Dine Opening Night Celebration: Hog in the Fog</span></a></b></span></li><li>10:00pm to 1:00am - <a href="http://www.sfchefsfoodwine.com/OpeningParty.aspx#AfterParty" target="_self">tablehopper's Opening Night After Party at E&O Trading Co</a></li></ul><b><u>Saturday, August 14, 2010</u></b><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayMorning.aspx" target="_self">The Evolution and Revolution of Gin</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family" target="_self">Anolon Chef's Challenge: Restaurant Family Feud</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Agave" target="_self">Agave, Tequila and the Margarita</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#View" target="_self">View from the Top</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Pacific" target="_self">Inspired By The Pacific: New Zealand Wines Paired with Modern Asian</a></li><li>11:00am - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Jason" target="_self">Free Williams-Sonoma Cooking Demonstration with Jason Berthold of RN74</a></li><li><b><span style="color:#f58256;">12:00pm to 4:00pm - <a href="http://www.sfchefsfoodwine.com/SaturdayGrandTasting.aspx" target="_self"><span style="color:#f58256;">SF Chefs 2010 Saturday Grand Tasting!</span></a></span></b><span style="color:#f58256;"></span></li><li>1:30pm - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Matthew" target="_self">Free Williams-Sonoma Cooking Demonstration with Matthew Accarrino of SPQR</a></li><li>1:30pm - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Thomas" target="_self">Free Macy's Cooking Demonstration with Thomas McNaughton of flour + water</a></li><li>4:30pm to 6:30pm - <a href="http://www.sfchefsfoodwine.com/SaturdayAfternoon.aspx" target="_self">Top Chef Happy Hour!</a></li><li>4:30pm - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Weir" target="_self">Free Williams-Sonoma Cooking Demonstration with Joanne Weir James Beard Award-winning cookbook author, and Gary Danko of Restaurant Gary Danko</a></li><li>4:30pm to 6:30 pm - <a href="http://www.sfchefsfoodwine.com/VIPSpice.aspx" target="_self">Sugar Party</a></li><li><b><span style="color:#f58256;">6:30pm to 10:00pm - <a href="http://www.sfchefsfoodwine.com/TaketheStage.aspx" target="_self"><span style="color:#f58256;">2010 SF Chefs Fork It Over - Foodraiser 2010</span></a></span></b><span style="color:#f58256;"></span></li><li>10:00pm to 1:00am - <a href="http://www.sfchefsfoodwine.com/TaketheStage.aspx#AfterParty" target="_self">Bohemian Bash After Party Hosted By Tyler Florence</a></li></ul><b><u>Sunday, August 15, 2010</u></b><u></u><ul><li><a href="http://www.sfchefsfoodwine.com/RestaurantWeek.aspx" target="_self">SF Chefs 2010 Restaurant Week</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SundayMorning.aspx" target="_self">Anolon Chef's Challenge: As Seen on TV</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SundayMorning.aspx#Bloody" target="_self">Sunday Bloody Sunday ll: Some Like It Hot</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SundayMorning.aspx#Food" target="_self">Food Town, USA: East Meets West</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SundayMorning.aspx#Slam" target="_self">Slam Dunk Pairings</a></li><li>10:00am to 12:00pm - <a href="http://www.sfchefsfoodwine.com/SundayMorning.aspx#Lodi" target="_self">Learn Your Lodi ABZ's</a></li><li>10:00am - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Sean" target="_self">Free Williams-Sonoma Cooking Demonstration with Sean O'Toole of Bardessono</a></li><li><b><span style="color:#f58256;">12:00pm to 4:00pm - <a href="http://www.sfchefsfoodwine.com/SundayGrandTasting.aspx" target="_self"><span style="color:#f58256;">SF Chefs 2010 Sunday Grand Tasting!</span></a></span></b><span style="color:#f58256;"></span></li><li>4:00pm - <a href="http://www.sfchefsfoodwine.com/SeminarsUnder21.aspx#Korey" target="_self">Free Macy's Cooking Demonstration with Kory Stewart of Americano</a></li><li>5:00pm to 8:00pm - <a href="http://www.sfchefsfoodwine.com/DessertFirst.aspx" target="_self">Project Open Hand's 10th Annual Dessert First</a></li></ul></span></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com6tag:blogger.com,1999:blog-4581477366499982249.post-76724144076020905702010-07-21T22:40:00.000-07:002010-08-10T16:35:52.449-07:00Spruce (San Francisco) - Q<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SRqEZ4o8qAI/AAAAAAAAAdc/2YgmP2eppjc/s1600-h/IMG_1476b.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SRqEZ4o8qAI/AAAAAAAAAdc/2YgmP2eppjc/s320/IMG_1476b.JPG" alt="" id="BLOGGER_PHOTO_ID_5267668294398945282" border="0" /></a>I've been wanting to try Spruce ever since it made it into Esquire's annual 20 best new restaurants list. I've always trusted Esquire's list, as it has introduced me to many great new restaurants in the past. In fact, I had just gone to Luce, another of this year's 20 best new restaurants, the weekend before and had a fabulous meal (I'll have to post that one later), so I was eager for another culinary experience.<br /><br />When I first entered Spruce, I immediately noticed the bar. It seemed mellow but a good place to grab a cocktail before dinner. Since I was there for an event, the hostess led me through the main dining hall to the private room in the back. The dining room was extremely dark, but I supposed that lends itself to a romantic atmosphere. As I weaved through the packed dining room, I saw couples after couples enjoying their dinner in candlelight, although I don't know how they can see what they are eating.<br /><br />The private room was a little brighter, albeit not by much, but at least I was able to make out the faces of people I knew. The private room was reasonably big and held two long tables that seated ten each. Since it was a big party, we got to pick from a pre-selected menu. I chose the <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SRqEluuZ-6I/AAAAAAAAAdk/FEfpVbISfF4/s1600-h/IMG_1468b.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SRqEluuZ-6I/AAAAAAAAAdk/FEfpVbISfF4/s320/IMG_1468b.JPG" alt="" id="BLOGGER_PHOTO_ID_5267668497895914402" border="0" /></a>beet salad for appetizer, which came beautifully arranged. It looked like beef carpaccio to me, but again you can't really tell the difference in that light. The salad was refreshing and had a good balance between flavors and the textures of the beets and greens. I chose duck for my entree because the menu said it came with foie gras (and I can never turn down foie gras), and it did not disappoint. My eyes lit up as a generous cut of fatty foie gras atop of my duck materialized in front of me. The duck was flavorful and tender and the foie gras... hmmm, foie gras needs no description. The dessert was the most forgettable part of the meal - it was a trio of mini desserts: chocolate cake, some sort of cream with pomegranate seeds on top, and some other cake. (As you can see, it was truly forgettable.) Overall, the dinner was good and the food was solid. I would probably come back more often if I lived in Laurel Heights.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/SRqEqdHnxxI/AAAAAAAAAds/e8m2zApeYf0/s1600-h/IMG_1470b.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 231px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/SRqEqdHnxxI/AAAAAAAAAds/e8m2zApeYf0/s320/IMG_1470b.JPG" alt="" id="BLOGGER_PHOTO_ID_5267668579069183762" border="0" /></a>The best part is... (drum roll please) I think Spruce deserves a Q! I know it may sometimes seem that I've forgotten the these of my blog, but trust me, I haven't! I'm always looking out for high-Q places but they can really be hard to find sometime. As I passed the bar and dining room it looked like there were quite a few sophisticated and well-dressed men there, and the atmosphere is certainly romantic. My perception may also be skewed because there were a number of cute men at the event that I attended. Nonetheless, Spruce deserves a solid Q and I hope to find more places soon!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com8tag:blogger.com,1999:blog-4581477366499982249.post-22072957735499043322010-06-27T01:30:00.000-07:002010-08-10T16:26:46.626-07:00Shabu House (San Francisco)<div><div><div><a href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrNJXSn_mJI/AAAAAAAAAfA/2X2WqFzzKx4/s1600-h/shabu+sauce.JPG"><img id="BLOGGER_PHOTO_ID_5382726644123277458" style="margin: 0px 10px 10px 0px; float: left; width: 288px; height: 204px;" alt="" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrNJXSn_mJI/AAAAAAAAAfA/2X2WqFzzKx4/s320/shabu+sauce.JPG" border="0" /></a> If you are hungry and love meat, then you need to check out Shabu House. "Shabu shabu" is basically the Japanese version of fondue where you cook meats and vegetables in some sort of broth. Shabu House offers an All-You-Can-Eat option after 8PM everyday. I don't believe they take reservations for parties under 4 so be sure to show up early before it gets busy. There is usually a line on weekends, but it's definitely worth the wait. Besides, the longer you wait, the hungrier you get and you can eat to your heart's content! Prices have changed but it's still around $30 per person and there is also an All-You-Can-Eat & Drink option for a little bit more. </div><br /><br /><div> </div><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SrYl5uY5QNI/AAAAAAAAAgg/l18Ao8HFIa8/s1600-h/IMG_7681_b.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 209px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SrYl5uY5QNI/AAAAAAAAAgg/l18Ao8HFIa8/s320/IMG_7681_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383532078203224274" border="0" /></a>There is 3 broths to choose from. You can have either the traditional shabu of plain water, a ginger chicken soup, or spicy miso base. For me, I always pick spicy miso because it gives the meat and vegetables the most flavor! Once I have had the spicy miso broth here, it has spoiled me for other shabu places. This is one of the main reasons that makes Shabu House stand out. There are containers of garlic, daikon, and green onion on the table for you to mix with the sauces. Traditionally they give you a ponzu sauce and a sesame sauce. You can season, taste, or create the sauce to your own liking with the 3 accompaniments. With your meal, you get the traditional vegetable plates and udon noodles to add into the shabu. Of course this is unlimited as well, so feel free to ask for any particular vegetable but don't forget to save room for the meat!</div><div> </div><div> </div><br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/SrYl-otEyiI/AAAAAAAAAgo/u4ulLb-Qd5M/s1600-h/IMG_7703_b.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/SrYl-otEyiI/AAAAAAAAAgo/u4ulLb-Qd5M/s320/IMG_7703_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383532162576599586" border="0" /></a>The best part of the whole deal is the meat that they offer. You can choose either lamb or American Kobe beef or a combination of both! Personally I get both to start so I can see what meat is good that night. Most of the time I prefer the lamb. All the meat is freshly shaved to order so it may take some time for it to come out if they are busy. It might be a good idea to order the next plate of meat a little early if it's busy. The meat is usually pretty good and goes great with the spicy miso broth. To top things off, they serve you a scoop of ice cream at the end, which is a great way to cool off after a hot meal. </div></div></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com13tag:blogger.com,1999:blog-4581477366499982249.post-91542559230087981672010-05-16T16:33:00.000-07:002010-08-10T16:35:10.419-07:00Double Decker Buffalo Wings<a href="http://4.bp.blogspot.com/_1wWTObAexYs/SBr_xfEaDcI/AAAAAAAABMA/dwkP0oj2KCc/s1600-h/store+%26+interior.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_1wWTObAexYs/SBr_xfEaDcI/AAAAAAAABMA/dwkP0oj2KCc/s400/store+%26+interior.jpg" alt="" id="BLOGGER_PHOTO_ID_5195746345743945154" border="0" /></a>If only I knew about this place or thought about yesterday. After lots of research, the second place I chose was the Double Decker in SF. Albeit, it's located in a shady area as most people commented on the internet<span class="blsp-spelling-error" id="SPELLING_ERROR_0"></span>. The interior seems pretty clean where they prepare the food and the funny thing was everyone there was Asian, I think they spoke Cantonese. Everyone there was friendly. I just wish that we went on Wednesday night when it's all you can eat wings night for $11.95! Yum Yum! Of course we had to try it out ourselves to see if we liked it and then come back I guess. The dining area or waiting area by the kitchen was tiny. I didn't walk upstairs to go to their "dining" area.<a href="http://4.bp.blogspot.com/_1wWTObAexYs/SBr_xfEaDbI/AAAAAAAABL4/lrADYZScyyI/s1600-h/garlic+fries.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_1wWTObAexYs/SBr_xfEaDbI/AAAAAAAABL4/lrADYZScyyI/s400/garlic+fries.JPG" alt="" id="BLOGGER_PHOTO_ID_5195746345743945138" border="0" /></a>I ordered the Garlic Fries because I am a devout garlic lover! When I got in the car, I took them out immediately and they were so fragrant. Sadly, the fries were kind of soggy so they weren't that good and they lacked flavor. I know the pictures looks somewhat good, but to be honest I did a lot of color touch ups because it looked too bland. What really surprised me was that the Buffalo Wings were pretty good. They were much better than I thought they would be. Ms. Lin and I love good buffalo wings, but there seems to be a limited supply up in SF! The prices were reasonable and they were tasty. Their sizes were a little small, but it's still a better deal than <a href="http://www.kats9lives.com/2008/04/theres-more-to-life-than-appearances.html">Little Star Pizza</a>. The buffalo sauce was tasty but a little bit on the sweeter side and not too spicy. Unfortunately I don't like things too spicy and Ms. Lin loves it hot! So we always do mild with hot sauce on the side for her. On the internet I read that they offer Inferno and I asked in Ms. Lin would like that but she actually declined! BOO! Maybe if she goes back by herself she can try the Inferno, if she dares!<a href="http://3.bp.blogspot.com/_1wWTObAexYs/SBr_xPEaDaI/AAAAAAAABLw/XkgLci8d-mI/s1600-h/buffalo+chicken+wings.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_1wWTObAexYs/SBr_xPEaDaI/AAAAAAAABLw/XkgLci8d-mI/s400/buffalo+chicken+wings.JPG" alt="" id="BLOGGER_PHOTO_ID_5195746341448977826" border="0" /></a>All in all I was satisfied with this place. The food was good and the prices were decent. They are on my list of places I might eat next Wednesday! Although once we go there for all you can eat wings, I am sure our pictures will be up on the "black listed" wall. O=P I kept looking at the fresh burgers they were making and they also looked good. They use a special ranch for their meat. I just might order take out and have them deliver to the apt. Yum Yum! <div><br /><span style="font-size:130%;">Double Decker</span><br /><span style="font-style: italic;">465 Grove St</span><br /><span style="font-style: italic;">San Francisco, CA 94102</span><br /><span style="font-style: italic;" class="phone">(415) 552-8042</span><span style="font-style: italic;"> </span><br /></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com13tag:blogger.com,1999:blog-4581477366499982249.post-15286775174307816962010-04-10T16:30:00.000-07:002010-08-10T16:31:35.948-07:00San Francisco Cherry Blossom Festival<a href="http://2.bp.blogspot.com/_1wWTObAexYs/SA3wJPEaCoI/AAAAAAAABFg/yyJBwwIj4XY/s1600-h/stall.jpg"><img id="BLOGGER_PHOTO_ID_5192069986882554498" style="display: block; margin: 0px auto 10px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_1wWTObAexYs/SA3wJPEaCoI/AAAAAAAABFg/yyJBwwIj4XY/s400/stall.jpg" border="0" /></a>This will be one of many adventures we had on Sunday at the Cherry Blossom Festival in Japan Town, SF. I guess you can say that I am a huge fan of Japanese culture, so I dragged Ms. Lin to the festival with me. A few years ago I went to the Pasadena Cherry Blossom Festival and that was a HUGE disappointment. The only thing they had that was a cherry blossom was a puny cherry tree stick. It definitely wasn't worth the hour and a half trip! Luckily this festival was just 10mins away in Japan town and free, so why not! Sounds like a lot of fun. Ms. Lin and I definitely did not enjoy getting up early to go to the festival. Parking was murder too, but that's just a price you must pay. ^_^<img id="BLOGGER_PHOTO_ID_5192069978292619890" style="display: block; margin: 0px auto 10px; text-align: center;" alt="" src="http://4.bp.blogspot.com/_1wWTObAexYs/SA3wIvEaCnI/AAAAAAAABFY/KhxBct5arno/s400/imagawa+yaki.jpg" border="0" />To start off the festival posts. I am going to talk about the yummy foods we tried. The first thing I got was Imagawa Yaki, like a pancake with sweet red bean filling. Typically I despise anything with beans in it, but I thought that I should be open minded and try some fresh pastries. At first we thought the line we were standing in was the Takoyaki line, but we made a mistake. So I took it as a sign that I should just wait it out and give this a try! The people there were super friendly and funny. I talked to some of the guys and told them that I came from the OC. They joked around that I came especially to see the two guys making the Imagawa Yaki. So they struck a pose! ^_- Of course I had to pay tribute to them on my site!<img id="BLOGGER_PHOTO_ID_5192069991177521810" style="display: block; margin: 0px auto 10px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_1wWTObAexYs/SA3wJfEaCpI/AAAAAAAABFo/yAlRE5bP7XI/s400/the+imagawa+yaki+bunch%21.jpg" border="0" />All in all the snacks were hot and fresh. Ms. Lin commented that the dough had a salty tastes. I think that's done on purpose to bring out the sweetness of the red bean paste and to add flavor. They were a nice little snack. I still don't really like red beans but the atmosphere of the fair and the people there just made everything enjoyable!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com19tag:blogger.com,1999:blog-4581477366499982249.post-930512008623791692010-03-16T23:23:00.000-07:002010-08-10T16:26:19.862-07:00RN74 (San Francisco) - QWhen I heard that Michael Minna opened a new wine bar and restaurant in SOMA, I thought that it would be fun to go check it out. The name RN74 refers to a national road ("Route Nationale") in France and the restaurant is located at the Millenium Tower (301 Mission St). It was a Tuesday night, and it was completely packed when we arrived. Fortunately we had reservations and got seated immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/Sr3UK93NiqI/AAAAAAAAAhI/mkO05rFX5IA/s1600-h/IMG_9343_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/Sr3UK93NiqI/AAAAAAAAAhI/mkO05rFX5IA/s320/IMG_9343_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5385694014274898594" border="0" /></a><br />I started off with the Foie Gras Terrine with grilled peaches and toasted brioche. I usually prefer seared foie gras than terrine, but it seems to be harder and harder to find "real" foie gras in SF these days so any foie gras is better than no foie gras! The terrine was actually quite good and very smooth. The fatiness of the terrine was nicely complemented by the grilled peaches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/Sr3T3B0nWNI/AAAAAAAAAg4/obZvt35Nb60/s1600-h/IMG_9346_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/Sr3T3B0nWNI/AAAAAAAAAg4/obZvt35Nb60/s320/IMG_9346_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5385693671740365010" border="0" /></a><br />For entree, I got the Grilled Prime Beef, which came with fingerling potatoes, bacon, haricots verts, and black truffle. The beef was cooked nicely, but it didn't really stand out and you can probably find more flavorful beef/steak elsewhere. And for $28, the portion was quite small (only two pieces of beef). We got Warm Beignets for dessert because I've been in love with beignets ever since going to New Orleans. The were nice and crispy, but it's always hard to find beignets as good as Cafe du Monde in New Orleans...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/Sr3T603dxcI/AAAAAAAAAhA/3VM1VCFLVbY/s1600-h/IMG_9354_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/Sr3T603dxcI/AAAAAAAAAhA/3VM1VCFLVbY/s320/IMG_9354_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5385693736982136258" border="0" /></a><br />Of course since this place is a wine bar, we had to try some wine. RN74 has a nice selection of wines by the glass, and I started with a glass of riesling to go with the foie gras terrine and a glass of cab with the beef. The bar was very happening all throughout the night and there were plenty of good-looking professionals getting their fill of after-work stress relievers (aka alcohol). Since it has been a while since I found a good place worthy of a "Q," I'll have to come back soon to enjoy some glasses of wine at the bar!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com12tag:blogger.com,1999:blog-4581477366499982249.post-31439851948054304542009-12-26T00:52:00.000-08:002010-08-10T16:26:24.151-07:00Naked Lunch at Foodbuzz Open House<a href="http://www.kats9lives.com/">Kat</a> was visiting for the weekend and it just happened that <a href="http://www.foodbuzz.com/">Foodbuzz</a> (where she is a featured publisher) was having an Open House on Friday, so we decided to stop by and meet some of the folks at Foodbuzz as well as other bloggers. I saw from the invitation that they were going to bring in sandwiches from Naked Lunch, which I've never been to before, but I figured that Foodbuzz people must know their food. Sure enough, neither disappointed. We met a lot of fun people who are true foodies, and we chatted about our favorite restaurants over delicious sandwiches. Kat and I split two different sandwiches so we could sample both - one was the Grilled Cheese and Tomato Sandwich and the other was a Chorizo Sandwich. We tried the Grilled Cheese first. The sandwich didn't quite look like a typical grilled cheese, i.e. with melted cheese oozing out, but it was very flavorful and light. I was surprised to find that it was filled with chevre cheese, which is a type of goat cheese so it gave the sandwich a stronger flavor. Combined with oven roasted tomato, pesto, and spinach, the sandwich was refreshing and I probably could have eaten another one!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/Sshc-G1AKCI/AAAAAAAAAhQ/T-r8Uu4GGcw/s1600-h/IMG_0161_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/Sshc-G1AKCI/AAAAAAAAAhQ/T-r8Uu4GGcw/s320/IMG_0161_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5388659176203364386" border="0" /></a><br />Then we moved onto the Chorize Sandwich. The Chorizo Sandwich was good but it paled in comparison to the Grilled Cheese. I was expecting the chorizo to be a little spicy but it didn't really have the kick I was looking for. Nonetheless, based on the quality of the sandwiches, Kat and I figured that it would be worth it to check out Naked Lunch, which is not too far from the Foodbuzz offices. We had heard that Naked Lunch has this foie gras sandwich that is finger-lickin'-good, and we can never say no to foie gras. Unfortunately though, we were having so much fun chatting with the people at Foodbuzz that by the time we left their offices, Naked Lunch had run out of the foie gras sandwich. Oh well, I'll try again next time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SshdHk0LAmI/AAAAAAAAAhY/fEZ3V_B-vNA/s1600-h/IMG_0160_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 284px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SshdHk0LAmI/AAAAAAAAAhY/fEZ3V_B-vNA/s320/IMG_0160_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5388659338871767650" border="0" /></a><br />Thanks Foodbuzz for a fun open house and introducing me to a delicious lunch spot!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com6tag:blogger.com,1999:blog-4581477366499982249.post-25330786221203027442009-10-04T22:08:00.008-07:002010-08-10T16:26:26.971-07:00Epicurious Entertains NYC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/Ssrkhb-bLoI/AAAAAAAAAhg/B8GWIEmRuxU/s1600-h/epicurious-entertains-nyc.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 120px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/Ssrkhb-bLoI/AAAAAAAAAhg/B8GWIEmRuxU/s320/epicurious-entertains-nyc.jpg" alt="" id="BLOGGER_PHOTO_ID_5389371167198621314" border="0" /></a><br />Epicurious Entertains NYC is "a one-of-a-kind event with daytime demonstrations and celebrity chef dinners in a homey pop-up space" that took place from Sep 30-Oct 4, 2009 in a cute loft near Union Square in NYC. I was fortunate enough to be invited to a couple of the events, including the Opening Day "Ultimate NYC Lunch Break" on 9/30 and "Cutting-Edge Cuisine: A Paul Liebrandt Dinner" event on 10/1.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/Ssrmktj50mI/AAAAAAAAAho/UN2bJsDmDno/s1600-h/IMG_0374_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 157px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/Ssrmktj50mI/AAAAAAAAAho/UN2bJsDmDno/s320/IMG_0374_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5389373422482084450" border="0" /></a><br />For the "Ultimate NYC Lunch Break," Epicurious assembled some of New York's best lunch spots and food vendors to come together under one roof. I sampled everything from lobster rolls from The Mermaid Inn to chicken wraps from Tabla to brownies and other desserts from The Treats Truck, all well-known local favorites. I was impressed that many of the chefs were cooking and manning their own stations, including Seamus Mullen from Boqueria, who is currently competing on Food Network's Next Iron Chef. The highlight for me was meeting Anita Lo, who became quite popular after her appearances on Top Chef Masters, who was making chicken dumplings for her Rickshaw Dumpling outlet (she also owns Annisa, which is a great restaurant). Being the chef groupie that I am, I promptly introduced myself to her and got my picture taken with her. She was very nice and gracious about it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/SsrmpJTwNzI/AAAAAAAAAhw/P0G-WTUWZsA/s1600-h/IMG_0379_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 244px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/SsrmpJTwNzI/AAAAAAAAAhw/P0G-WTUWZsA/s320/IMG_0379_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5389373498650015538" border="0" /></a><br />At the dinner event with Chef Paul Liebrandt the next night, we started off with a cocktail hour with tasty canapes including "Egg Yolk Creme Bagel" (mini, and I mean mini, bagels with a tiny egg yolk) and "Gougère Spiced with Harissa" (a small pastry with cheese and harissa, which is a North African hot sauce). While we were munching and drinking away, they showcased a very cool demo video conferencing Paul directly into his kitchen at his restaurant Corton to talk with his staff and pastry chef. All of this was made possible by Intel technologies of course (who was the sponsor of the dinner). His pastry chef then showed us how he makes a really nifty dessert with alcohol in liquid nitrogen. (As he explained it, alcohol doesn't normally freeze so you can only do it with liquid nitrogen.) The demo made us all very hungry and we were really looking forward to dinner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SsrnrqvX_BI/AAAAAAAAAiI/42ZSOjqzMlc/s1600-h/IMG_0445_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SsrnrqvX_BI/AAAAAAAAAiI/42ZSOjqzMlc/s320/IMG_0445_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5389374641495604242" border="0" /></a><br />Paul certainly did not disappoint. We started off with an amuse bouche of "Pumpkin Velouté, Pecorino, Shiso." We were told by the serving staff that this was pumpkin soup, but that did not do it justice at all. It was creamy with complex layers of flavors, and you can clearly taste the pumpkin, the pecorino cheese, and many more herbs and spices. They only brought out a small cup (since it was an amuse) but I would drink the whole pot! The first course was a "Pressé of Duck Leg and Foie Gras Sphere," which was basically a pate made with duck leg meat but the star is really the foie gras sphere. Anybody who knows me knows that I'm a huge fan of foie gras, but typically I like seared whole foie gras versus foie gras mousse or terrine. The foie gras sphere (sometimes called foie gras "cherries" at Paul's restaurant Corton) was basically foie gras mousse covered in a thin layer of cherry-flavored coating, where the sweetness offsets the fattiness of the foie gras. There is actually a video on <a href="http://www.foodnetwork.com/chefs-of-tomorrow/video/index.html">Food Network</a> that shows how Paul makes this and it's pretty cool (select Paul Liebrandt when the video player comes up).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/Ssrmup9yXrI/AAAAAAAAAh4/q74phDDhceg/s1600-h/IMG_0461_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/Ssrmup9yXrI/AAAAAAAAAh4/q74phDDhceg/s320/IMG_0461_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5389373593315598002" border="0" /></a><br />So far everything was really good and I was impressed, since I've often experienced that for large events such as this, the food usually would not be as good since they were made in large quantities. But Paul obviously knows how to manage all of that and still deliver flawlessly - a true sign of a top chef. Our main course was Braised Veal Cheeks and it was so tender that I liked it more than any of the Kobe beef, Wagu beef, etc. that I've had. The veal cheek was very well-seasoned, and a harmony of different flavors danced in my mouth. Again, I would have licked the plate and eaten every veal cheek in Paul's kitchen if I could! I will have to go to Corton the next time I'm back in NYC.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/SsrmzXf1gaI/AAAAAAAAAiA/cvemma81zvw/s1600-h/IMG_0464_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/SsrmzXf1gaI/AAAAAAAAAiA/cvemma81zvw/s320/IMG_0464_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5389373674257482146" border="0" /></a><br />Epicurious did an amazing job putting together the events and getting some of the best chefs from NYC. I really hope that they'll bring this to SF next year!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com17tag:blogger.com,1999:blog-4581477366499982249.post-5950662025995299932009-08-09T23:16:00.009-07:002009-09-20T05:31:00.129-07:00SF Chefs. Food. Wine.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYdaOh9CRI/AAAAAAAAAf4/iO-xGUJnKjE/s1600-h/IMG_9509_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 228px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYdaOh9CRI/AAAAAAAAAf4/iO-xGUJnKjE/s320/IMG_9509_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383522740982319378" border="0" /></a><div><br />The SF Chefs. Food. Wine. event brings together some of the best restaurants and wineries that the Bay Area has to offer. What better way to enjoy all the delicious dishes and tasty wines from the area than attending this event? With everything under one tent, it is truly a foodie's paradise. In addition to food and wine sampling, there were also cooking demonstrations, chef book signings, and educational seminars.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYdeTqkIaI/AAAAAAAAAgA/7g752spwHF8/s1600-h/IMG_9513_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYdeTqkIaI/AAAAAAAAAgA/7g752spwHF8/s320/IMG_9513_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383522811080090018" border="0" /></a><br />I went on both Saturday and Sunday, and since different restaurants/chefs were featured on each day, I got to try many dishes. It's wonderful that everyday I got to enjoy something different. I also learned by the second day to pace myself and not to get any drinks until I consumed some food (because I still have not mastered the challenge of holding a drink and eating off a plate at the same time). The strategy worked out brilliantly and I got to sample pretty much every restaurant showcased.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYfBEqherI/AAAAAAAAAgY/ZKxpwRhXF9A/s1600-h/IMG_9597_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYfBEqherI/AAAAAAAAAgY/ZKxpwRhXF9A/s320/IMG_9597_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383524507860433586" border="0" /></a><br /><div><div><div><div>The cool factor about the event is that many of the executive chefs and/or sous chefs were actually at their own station preparing the food so one could actually meet and chat with them. Many of the table displays were also gorgeous, such as the one from Luce featuring heirloom tomatoes. Even though I've been to many of the restaurants showcased at the event, I also discovered a number of new ones that I can't wait to try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYd4aKodMI/AAAAAAAAAgI/XS5YnmTECi8/s1600-h/IMG_9576_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYd4aKodMI/AAAAAAAAAgI/XS5YnmTECi8/s320/IMG_9576_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383523259501802690" border="0" /></a><br />After we filled ourselves with plenty of food and wine, we waited in line to get our French Laundry cookbook signed by Thomas Keller. He was extremely nice and gracious. I had remembered to bring my menu from when I dined at French Laundry for him to sign, but my sister forgot hers. He told her simply to mail it in and he would be happy to sign and send back. We also went to his seminar in the afternoon, where he, Charles Phan from Slanted Door, and Douglas Keane from Cyrus discussed what it takes to create a successful restaurant. It was a splendid event filled with wonderful food and wine and unique opportunities to meet some of the top chefs in the country.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/SrYeCXF3EnI/AAAAAAAAAgQ/3v1RO-K8PyE/s1600-h/IMG_9658_b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 283px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/SrYeCXF3EnI/AAAAAAAAAgQ/3v1RO-K8PyE/s320/IMG_9658_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383523430475174514" border="0" /></a></div></div></div></div></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com7tag:blogger.com,1999:blog-4581477366499982249.post-35258417571751215112009-08-09T22:05:00.005-07:002009-09-20T05:32:00.608-07:00San Francisco Filipino American Jazz Festival<div><a href="http://3.bp.blogspot.com/_kQjnt9rplTY/SrNAL1FucvI/AAAAAAAAAeI/_HXSVHTsaaU/s1600-h/filipino+fest.JPG"><img id="BLOGGER_PHOTO_ID_5382716551611708146" style="margin: 0px auto 10px; display: block; width: 365px; height: 274px; text-align: center;" alt="" src="http://3.bp.blogspot.com/_kQjnt9rplTY/SrNAL1FucvI/AAAAAAAAAeI/_HXSVHTsaaU/s400/filipino+fest.JPG" border="0" /></a> One of the reasons I love living in SF is there are always plenty of events on any given weekend. Another reason is the rich diversity of cultures in the city. This weekend was a great example. I had already made plans to attend the SF Chefs. Food. Wine. event in Union Square (see <a href="http://www.mslinguide.com/2009/08/sf-chefs-food-wine.html">post</a>), but I also saw signs all over the city advertising the Filipino American Jazz Festival taking place at the Yerba Buena Gardens. A smile came across my face when I saw that they were heavily promoting the fact that the festival had no entrance fee (as compared to the SF Chefs. Food. Wine. event, where the passes cost $150 per day). Given the economy, this was a great way to attract people who don't want to spend a small fortune. Of course the food and shopping was not free, but the prices were reasonable.<a href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrNAdfr_O_I/AAAAAAAAAeY/4kfre-iMEIk/s1600-h/halo+halo.JPG"><img id="BLOGGER_PHOTO_ID_5382716855104257010" style="margin: 0px 0px 10px 10px; float: right; width: 227px; height: 289px;" alt="" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrNAdfr_O_I/AAAAAAAAAeY/4kfre-iMEIk/s320/halo+halo.JPG" border="0" /></a></div><br /><div> </div><div><div><div>When I had passed the Yerba Buena Gardens earlier in the day, delicious smells of food from various booths tempted my nose so I really wanted to come back to check out the festival. While I had a break from the main events at Chefs. Food. Wine., I made my way down to the Filipino Festival. Even though there were many things that I would have loved to try, such as lumpia (Filipine egg rolls), BBQ skewers etc., I was quite stuffed from Chefs. Food. Wine. Instead, I settled on a nice cool drink/dessert since it was such a hot day. The Halo Halo, which is a mixture of crushed ice, coconut milk, and red beans among other items, was calling out to me from the stands. Most stands were very crowded but I was able to get it without any problems. The Halo Halo wasn't very sweet and was a bit watered down, but it served its purpose of cooling me down from the sun. We couldn't stay too long because we had to go back to Chefs. Food. Wine. for our afternoon seminar, but at least I got to check out the Filipino Festival for a bit. I'll definitely come back next year on an empty stomach!</div></div></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com8tag:blogger.com,1999:blog-4581477366499982249.post-35147929352666776942009-07-12T00:24:00.003-07:002009-09-20T05:29:37.003-07:00Bi-Rite Creamery (San Francisco)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYFd_cWTtI/AAAAAAAAAfw/skZSFzzMqq0/s1600-h/IMG_0345_b.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_kQjnt9rplTY/SrYFd_cWTtI/AAAAAAAAAfw/skZSFzzMqq0/s320/IMG_0345_b.JPG" alt="" id="BLOGGER_PHOTO_ID_5383496417372688082" border="0" /></a>Bi-Rite Creamery is definitely one of my favorite places for ice cream in SF. I'm very addicted to their ice cream, and I would go even more often if the lines aren't so long most of the time, especially when the weather is nice. To avoid long waits, the best times to go would be when it is raining, which I have been. You can get in and out within minutes. Understandably, most people want to go on a sunny or warm day, and one can expect to stand in line for over 1/2 hour. Still, it is definitely worth the wait. They change their flavors constantly, but my favorite flavors: Salted Caramel, Honey Lavendar, and the Ginger Caramel, are usually available. The flavor that I often buy for my freezer is the Salted Caramel because it has that delicious slightly burnt flavor while the salt offsets the sweetness of the caramel nicely. Recently I went on a warm day and the ice cream was a bit melted but it still tasted great. Feel free to ask for samples so that you can find the right flavor for you. Keep in mind though that sometimes when it gets too busy they may forgo sampling. Don't forget to get the frequent buyer card!Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com9tag:blogger.com,1999:blog-4581477366499982249.post-43272118842221377212008-10-29T00:55:00.002-08:002008-10-30T01:58:35.086-08:00Best Crab Cakes in Baltimore - Part II<p class="MsoNormal">My search for best crab cakes in Baltimore continues...</p><p class="MsoNormal">One of the places I tried was Phillips, which someone had told me was an institution in <st1:city st="on"><st1:place st="on">Baltimore</st1:place></st1:city>. I'm not sure how true that is, but the location was convenient and close to where my meeting was so we came in here for lunch. Despite having had crab cakes the night before, I chose to have crab cakes again - I figured, when in <st1:city st="on"><st1:place st="on">Baltimore</st1:place></st1:city>... eat lots of crab! You can choose grilled or fried and everyone told me that grilled was better. The crab cakes were pretty good - I thought they were similar to the ones at McCormick & Schmick's - except the ones at Phillips were a little smaller. They were decent but nothing extraordinary.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">So where is the best crab cakes in <st1:city st="on"><st1:place st="on">Baltimore</st1:place></st1:city> (at least on this trip)? Drum roll please...</p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SQmDraOP6oI/AAAAAAAAAdU/cvLzVsKwL28/s1600-h/IMG_0985b.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SQmDraOP6oI/AAAAAAAAAdU/cvLzVsKwL28/s320/IMG_0985b.JPG" alt="" id="BLOGGER_PHOTO_ID_5262882421355833986" border="0" /></a>After three straight meals of crab cakes, G & M was going to be the last place to try before I left town. It was a bit out of the way (close to <st1:city st="on"><st1:place st="on">Baltimore</st1:place></st1:city> airport though) but good food is always worth traveling for. I was late for a meeting so I knew I wouldn't have time for a sit-down meal so I called ahead and ordered crab cakes for pick-up.<br /><br />I walked through the restaurant side to get to the pick-up counter and the restaurant was packed at lunchtime. My order was already waiting by the time I got to the counter and the service was prompt. I couldn't wait to start eating them! When I opened up the carton I was shocked by how big the crab cakes were - they were the size of a baseball each! Whoever said size doesn't matter obviously wasn't talking about crab cakes! The crab cakes were full of lumps of crab and rightly flavored. It came with no sauce but none was needed. I wolfed down one and I was already getting full, but who was I kidding, I can never turn down a good crab cake.<br /><br />So this concludes my search for best crab cake in <st1:city st="on"><st1:place st="on">Baltimore</st1:place></st1:city>. My quest was fulfilled and I can't wait to come back to G & M again.Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com15tag:blogger.com,1999:blog-4581477366499982249.post-67906658003904055022008-10-16T01:20:00.003-07:002008-10-30T01:47:22.896-08:00Best Crab Cakes in Baltimore - Part I<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kQjnt9rplTY/SQmAxRjPiQI/AAAAAAAAAc8/Hh-6PuVm3kQ/s1600-h/IMG_0954b.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_kQjnt9rplTY/SQmAxRjPiQI/AAAAAAAAAc8/Hh-6PuVm3kQ/s320/IMG_0954b.JPG" alt="" id="BLOGGER_PHOTO_ID_5262879223572302082" border="0" /></a>I was in Baltimore for a business trip and was hunting for the best crab cakes in town. Little did I know that I would end up eating crab cakes for four meals in a row! The good thing is that I got to try different crab cakes from a number of restaurants and now I know which one is my favorite.<br /><br />The first place I tried was McCormick & Schmick's - it wasn't my choice because I preferred to try non-chain, local restaurants, but I was meeting up with a friend and this was his pick. It turned out to be pretty decent. The restaurant is located conveniently in Inner Harbor with a view of the water (depending on where you sit). I started with the Maryland crab chowder that came out with plenty of crab piled on top. The soup was a bit on the salty side but was flavorful. I got the crab cakes for entree and the portion was pretty generous. The crab cakes were good-sized with plenty of crab chunks and not too much filler. The sauce was okay - I wasn't really a big fan though.<br /><br />Conclusion: crab cakes were good but not mind-blowing. My search for the best crab cake in Baltimore continues...<br /><br />I went to Obrycki's based on the Yelp reviews. A friend had told me that the restaurant was located in a really bad part of town so I was a bit worried. Yes, I drove through some sketchy parts but I didn't think it was that bad (i.e. I wasn't afraid for my life or anything).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kQjnt9rplTY/SQmBDRkq2BI/AAAAAAAAAdM/uRf0TnrS9r0/s1600-h/IMG_0962b.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 220px;" src="http://3.bp.blogspot.com/_kQjnt9rplTY/SQmBDRkq2BI/AAAAAAAAAdM/uRf0TnrS9r0/s320/IMG_0962b.JPG" alt="" id="BLOGGER_PHOTO_ID_5262879532815931410" border="0" /></a>Even though I came for their signature crabs, I couldn't resist getting crab cakes as well. I decided to get it fried this time and it came out golden-brown. Obrycki's crab cakes were a lot smaller than McCormick & Schmick's, but what I liked about it was the fact that it came with a cocktail sauce whereas the others came with a tartar sauce. The cocktail sauce had horseradish and a good kick to it, and it complemented the crab cake well.<br /><br />Next came the crabs - I've been dreaming about this for a while... The first time I visited Maryland was more than 10 years ago and my friends had taken me to a crab place where they just tossed dozens of crabs on butcher paper-lined tables and we just cracked them with a wooden mallet. This was the same experience. It's a lot of work for very little meat (I love crabs but it is soooo much work to eat them) but the little meat that I was able to get out was sweet and juicy. I probably could have eaten a lot more crabs, but soon I got tired of cracking. I knew I would be hungry in less than an hour. Nonetheless, I left satisfied and would definitely come back the next time I'm in Baltimore.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kQjnt9rplTY/SQmA82GWBSI/AAAAAAAAAdE/AW4ejw_go-I/s1600-h/IMG_0958b.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_kQjnt9rplTY/SQmA82GWBSI/AAAAAAAAAdE/AW4ejw_go-I/s320/IMG_0958b.JPG" alt="" id="BLOGGER_PHOTO_ID_5262879422361765154" border="0" /></a><br />As for my search for best crab cake in Baltimore... well, while Obrycki's crab cake was good, but I expected more from Baltimore. Stay tuned to see where I found to have the best crab cakes in Baltimore...Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com12tag:blogger.com,1999:blog-4581477366499982249.post-86477569702408546712008-04-07T23:51:00.012-07:002008-04-08T02:48:17.957-07:00Waterbar (San Francisco)<a href="http://bp2.blogger.com/_kQjnt9rplTY/R_s8gjoT4CI/AAAAAAAAASo/_WIpGsIAflI/s1600-h/water+bar+1+v2.JPG"><img id="BLOGGER_PHOTO_ID_5186805925865054242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_kQjnt9rplTY/R_s8gjoT4CI/AAAAAAAAASo/_WIpGsIAflI/s320/water+bar+1+v2.JPG" border="0" /></a><br /><div>Consistently one of the most booked restaurants on OpenTable since it opened, Waterbar boasts fresh seafood and a panoramic view of the Bay Bridge. We came here for lunch and unfortunately it was too cold to sit outside. As you walk in, you see a bar to the left stacked with oysters, clams, lobsters, etc. In the center of the dining room, there is an aquarium filled with various kinds of fish, including one giant eel. We were seated in the back room, so we also passed by tanks of live lobsters, crabs, etc. All that display of seafood sure made me hungry!</div><div></div><div></div><div></div><br /><img id="BLOGGER_PHOTO_ID_5186806441261129778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_kQjnt9rplTY/R_s8-joT4DI/AAAAAAAAASw/T-xnp8hm4QQ/s320/water+bar+2+v2.jpg" border="0" /><br /><div>The three of us shared a couple appetizers - the tuna paillard and a fried oyster special. The tuna paillard was very tender and lightly seasoned with a vinaigrette sauce. The fried oyster was lightly battered and rested on a bed of smoked cod (? - couldn't quite tell what type of fish it was...) It was accompanied by a mustard sauce and garnished with sliced olives. The flavors worked well together with each other.</div><br /><img id="BLOGGER_PHOTO_ID_5186807265894850642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_kQjnt9rplTY/R_s9ujoT4FI/AAAAAAAAATA/U0oV6gACy-A/s400/water+bar+3+v2.jpg" border="0" /><br /><div>As for entree, two of us got the lobster roll and K got the grilled sea scallops. There was a healthy helping of lobster on toasted bread, and the entree was accompanied by celery root remoulade. The lobster was very tender and the best part was that the dish came with melted butter for dipping. However, I would have to say that the lobster club at Asia de Cuba was better (yes, I'm behind on blogging that entry... :-p). Maybe it's a bit of an unfair comparison though since the lobster club had bacon and avocado in it, which is always a great combination.</div><br /><img id="BLOGGER_PHOTO_ID_5186807420513673314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_kQjnt9rplTY/R_s93joT4GI/AAAAAAAAATI/s5uxrQpISjc/s400/water+bar+4+v2.jpg" border="0" /><br /><div>Even though we were pretty full, we of course went ahead and shared two desserts. We got the Brownie Brown Sugar Parfait, which was a heavenly mix of chewy brownie bites with cream and gooey caramel sauce. It was absolutely delicious and we thought it couldn't be topped... until we tasted the Warm Chocolate Pudding Cake with coffee ice cream. The combination was decadent and offered the perfect ending to the meal. All in all, the meal was great, especially the desserts, albeit quite pricey for lunch. It's a nice splurge every once in a while (or if someone else is footing the bill :-) and definitely sit outside for the view.<br /><br /><img id="BLOGGER_PHOTO_ID_5186807502118051954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_kQjnt9rplTY/R_s98ToT4HI/AAAAAAAAATQ/16grr7xfNJM/s400/water+bar+5+v2.jpg" border="0" /><br />P.S. I want to thank <a href="http://www.kats9lives.com/">Kat</a> for editing my photos for this post. You did an amazing job! Please check out her awesome blog.</div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com21tag:blogger.com,1999:blog-4581477366499982249.post-4142947550005247682008-03-04T23:06:00.009-08:002008-03-24T00:57:45.041-08:00Andina's (Portland)<div><a href="http://bp2.blogger.com/_kQjnt9rplTY/R-do5joT36I/AAAAAAAAARo/JOlu5aU1Xj0/s1600-h/IMG_2219_b.JPG"><img id="BLOGGER_PHOTO_ID_5181225234339192738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_kQjnt9rplTY/R-do5joT36I/AAAAAAAAARo/JOlu5aU1Xj0/s320/IMG_2219_b.JPG" border="0" /></a><a href="http://bp3.blogger.com/_kQjnt9rplTY/R-do9zoT37I/AAAAAAAAARw/WDNIt8W8_n4/s1600-h/IMG_2221_b.JPG"><img id="BLOGGER_PHOTO_ID_5181225307353636786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_kQjnt9rplTY/R-do9zoT37I/AAAAAAAAARw/WDNIt8W8_n4/s320/IMG_2221_b.JPG" border="0" /></a>I've been told that in recent years Portland has really become a great foodie destination, and I finally got a taste of it when I had to go there for some meetings. We had a team dinner at Andina's in the Pearl District near downtown Portland. It is an upscale restaurant that combines "Peruvian home cooking and haute cuisine." (OK, that's what their website says.) What I found was a delicious mix of fresh ingredients commonly found in Peruvian cuisine, beautifully presented in artistic fashion.<br /><br /></div><div>We started off with some cocktails, and the waiter recommended the house specialty, which was a blend of passion fruit juice and habanero-infused vodka (I think that's what he said). The result was a unique and tasty drink that is very dangerous (I can keep on drinking them) and has a very strong kick (definitely not for those who can't take heat!) I started off with the "cebiche de pescado '5 elementos'" for appetizer, which was basically pieces of fish marinated in lime juice, onions, cilantro, pepper, and salt. The dish was very flavorful and the fish was fresh, but for some reason it was quite salty. It would have been perfect if they scaled back on the salt.</div><div><br /></div><div>For entree, I got the "corderito de los andes," which was a double rack of grass-fed lamb. The lamb came grilled to perfection and the portions were quite generous. The dish also came with two "cheese timbale," which I'm not quite sure what it was but it was delicious. It seemed to be some sort of cheese and potato cake and it complemented the lamb very well. My coworker got the "dorado al rocoto y kion," which was roasted mahi mahi in broth. I tried a little bit of her entree and thought it was just okay though. The fish was a bit over-cooked for my liking and the broth was very lightly flavored. It's probably a good dish for those who are looking for something light and healthy.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5181225393252982722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_kQjnt9rplTY/R-dpCzoT38I/AAAAAAAAAR4/8hdn5DNsACc/s320/IMG_2224_b.JPG" border="0" /><br />As for dessert, I chose the "canutos de quinoa y maracuya," which were cannolis stuffed with passion fruit mousse, and it was so good! <a href="http://bp3.blogger.com/_kQjnt9rplTY/R-dpGzoT39I/AAAAAAAAASA/dx2qIjsW9K0/s1600-h/IMG_2230_b.JPG"></a>The crispy cannolis shell really contrasted with the texture and flavor of the passion fruit mousse. I couldn't put my spoon down until I finished every last morsel! One of my coworkers decided to get the "torta de chocolate," which was very rich and decadent. It was very good as well but I would recommend trying the cannolis because it's something you are unlikely to find in other restaurants.<br /><br /><div>Overall, the dining experience at Andina's was great and the food was fabulous. I can't wait to go back to Portland to come here again as well as try all the other good restaurants that Portland has to offer.<img id="BLOGGER_PHOTO_ID_5181229623795769362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_kQjnt9rplTY/R-ds5DoT4BI/AAAAAAAAASg/E8cKpSLOomU/s320/IMG_2230_b.JPG" border="0" /></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com9tag:blogger.com,1999:blog-4581477366499982249.post-9177136166374678682008-02-27T01:39:00.003-08:002008-03-22T03:01:50.142-08:00Texas de Brazil (Denver)<a href="http://bp1.blogger.com/_kQjnt9rplTY/R-TmJDoT33I/AAAAAAAAARQ/R7gEndNux90/s1600-h/IMG_2217_b.JPG"><img id="BLOGGER_PHOTO_ID_5180518514650505074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_kQjnt9rplTY/R-TmJDoT33I/AAAAAAAAARQ/R7gEndNux90/s320/IMG_2217_b.JPG" border="0" /></a>We had a team dinner at Texas de Brazil, which is Brazilian BBQ restaurant, or churrascaria. For those who may not have experienced it before, it is a must-try, especially if you are a meat lover! :-) Basically it's an all-you-can-eat place, where waiters walk around with a variety of different skewered grilled meats that range from top sirloin to bacon-wrapped filet mignon to sausages to chicken wings to lamb chops to pork tenderloin... the list just goes on. But before you even start on the meats, they have this amazing monstrous salad bar that of course is meant to fill you up. However, even knowing this, it was very hard to resist the fresh salads, vegetables, cold cuts, etc. They even had seared ahi which was pretty good but I controlled myself. I have to save room for the meat! :-) At Texas de Brazil, they even have a sushi bar, which is the first time I've seen that at a Brazilian steakhouse. I guess they really try to fill you up. Word of advice: the sushi is not worth it!<br /><br /><div></div><div>With serious discipline, I was ready for the meats after just one round to the salad bar - bring it on! So they give you this little card that is green on one side and red on the other. When green faces up, be ready for all the waiters to attack you offering you different cuts of meat. Once you've piled your plate full of meat, you should flip it over to red. If you don't, you may feel like you are Harry Potter sitting at the dining table at Hogwart's, where food just magically appears and your plate is constantly full. That may sound great, but the meats actually get cold pretty fast and won't taste as good. <a href="http://bp1.blogger.com/_kQjnt9rplTY/R-TmPDoT34I/AAAAAAAAARY/ViURaFm7G5I/s1600-h/IMG_2215_b.JPG"><img id="BLOGGER_PHOTO_ID_5180518617729720194" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_kQjnt9rplTY/R-TmPDoT34I/AAAAAAAAARY/ViURaFm7G5I/s320/IMG_2215_b.JPG" border="0" /></a>You also will have trouble telling the meats apart and may not remember which ones were your favorites that you may want to get more of. Trust me, turn your card to red once in a while so you can catch up. And not to worry, as soon as you flip it to green, the meats will magically appear on your plate again.</div><br /><div></div><div>The house special is the picanha, which is a special cut of the rump that is very popular. For any of the beef or lamb, you can ask for pieces that range from rare to well-done. My favorite was probably the bacon-wrapped filet mignon (how can you go wrong with anything wrapped in bacon? ;-) Normally my favorite at a churrascaria is usually the lamb chop, but the ones I had at Texas de Brazil were a bit gamey. Their lamb chops just could not compare to those at Fogo de Chao, which is my gold standard for Brazilian BBQ. Fogo de Chao was my very first experience, and to this day is still the best (and I've been back many times, despite the fact that they weren't even in CA until a couple years ago). Unfortunately there isn't a comparable churrascaria in SF, but maybe that is better for my waistline anyway... Oh I almost forgot to mention my absolute favorite thing at a Brazilian restaurant - it's the cheese bread! It's another one of those items that is designed to fill you up so you eat less meat, but the Brazilian cheese bread is so good that I am willing to forgo all the meat! <a href="http://bp1.blogger.com/_kQjnt9rplTY/R-TmVDoT35I/AAAAAAAAARg/9FJ1XUvS_nE/s1600-h/IMG00024_dessert+at+texas+de+brazil_b.jpg"><img id="BLOGGER_PHOTO_ID_5180518720808935314" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_kQjnt9rplTY/R-TmVDoT35I/AAAAAAAAARg/9FJ1XUvS_nE/s320/IMG00024_dessert+at+texas+de+brazil_b.jpg" border="0" /></a>Once again though, I think the cheese bread at Fogo de Chao is the best of all the churrascarias that I've been to. OK, I've got to stop talking (and drooling) about Fogo de Chao since this is not a review for them. :-)</div><div></div><br /><div>Of course, after all the salad bar items and meats, who has room for dessert, right? NO! You have to save room for dessert! Fortunately, we had a large group so we ordered a few to share. The dessert portions are big so sharing is highly recommended. My favorite was the Brazilian cheesecake, which was very rich but heavenly. We also ordered the Brazilian flan, which was quite interesting. It is served in a glass and they pour liquor all over it. Yummmm. Overall, Texas de Brazil was impressive - amazing salad bar, delicious meats, and even better desserts. It's probably my second favorite churrascaria in the country, so if you are in a city that has Texas de Brazil, go check it out! (This holds true unless that city also has Fogo de Chao, then always pick Fogo de Chao. :-) </div><div></div><div> </div><div>P.S. My camera was out of batteries so my pictures didn't turn out very well. For beautiful pictures and restaurant locations, visit <a href="http://www.texasdebrazil.com/">http://www.texasdebrazil.com/</a></div>Ms Linhttp://www.blogger.com/profile/08993521577729597250noreply@blogger.com15