Rogue started with Morimoto’s Soba Ale and with the popularity and demand they created an amazing cheddar with it. The soba ale is to die for. It is so light and creamy with an intriguing flavor of roasted soba that keeps you drinking. Pairing the ale with the cheddar is an obvious match. The cheedar helps the ale pop and the ale calms the down the cheese.
At first Rogue beers were hard to come across, now the 22oz bottles are in every liquor store around. What makes Rogue Ales different from the rest of the Northwest craft brewers is their wine-like approach with their recommended food pairings, tasting notes and homegrown ingredients. Crazy flavor combinations like the Chipotle and Juniper Berry Ales put Rogue on a whole other level.
If you are in Central Point, Oregon, definitely stop in at the creamery to try as many cheeses as you can and have an unlimited selection of their infamous ales.
Rogue Creamery Rogue Public House & Brewery
311 North Front Street 673 Union Street
Central Point, OR 97502 San Francisco, CA 94133
(541) 665-1155 (415) 362-7880
Nopalito is one of our favorite lunch spots in the city. We tend to order the same thing every time we go, but sometimes we’ll try a new item. We always order the Torta de Chorizo Verde, no matter what. The sandwich comes on the most perfect, fresh baked bun with green chorizo, crema, cabbage, onions, queso fresco and guacamole with a few homemade potato chips on the side. When the citrus is fresh, the Naranjas y Cebollas con Chile, Limon y Queso is killer. Blood oranges, grapefruit, oranges, queso fresco, pickled onions and cilantro all on one plate! The gordita is a nice starter although a pain in the ass to share. My date also loves the Carnitas but I’m always for the Chorizo.
The staff is always attentive and wearing different shades of green. They have a nice variety of non-alcoholic drinks, like their iced tea and simple syrup or their meyer lemonade. There are a few wine options, but I’ve always stuck with cervesa here. One of the biggest perks, our pups are allowed inside the patio! Nopalito has great vibes and great food. GO.
306 Broderick Street
San Francisco, CA
415-437-0303
Twice a year, NASFT puts on the legendary Fancy Food Show. Winter in San Francisco and summer in Manhattan. Over 20,000 foodies of all kinds attend to sample and experience the newest innovations in the food scene. Props to San Francisco for improving the beer selection this year, sponsored by Duvel Green. Dogfish Head and Ommegang had the longest lines and best brews. My top three being Dogfish Head’s Festina Peche and Palo Santo Marron and Ommegang’s Rare VOS. The cheese and chocolates never fall short at the shows. They had established creameries exhibit their latest creations, like Rogue Creamery’s line of blues and Cypress Grove’s infamous Midnight Moon. It’s hard not to jump into the array of specialty meats and charcuterie by Creminelli, Snake River Farms, Hudson Valley Foie Gras and Alexian.
Cypress Grove, Barely Buzzed, Rogue's Brutal Blue, Parmigiano Reggiano
Snake River Farms Kurizo, Wild Boar Salumi, Alexian Pate, Hudson Valley Foie Gras
These are a few that made it to the top of our list. First off, Kari’s Malva pudding was to die for. Go to your nearest Andronico’s or Whole Foods if you’re in the Bay Area, and if you’re not, go here to buy one! John Kelly Chocolates was another booth we could not resist. John and Kelly were both there, reassuring us that John Kelly was not one person! They urged us to try the brand new Walnut Caramel Cluster with Mediterranean Sea Salt. Yum. Then, there was Norman Love, all the way from Florida displaying his genius flavor combinations of chocolate and passion fruit and peanut butter and jelly. Over at Sugar Bowl Bakery was a family affair, literally the whole Ly family was there greeting consumers. If their success story doesn’t touch you, their petite brownies, palmiers and madeleines surely will.
When eating cheese or putting together a mixed plate I usually have quince paste or honey comb. Sometimes the cheese is so special that you need a little something extra. Truffle honey goes great with almost all salty meats and cheeses. I happen to prefer semi-hard to hard cheeses, but it did complement Crater Lake’s Blue, spread on a toasted baguette. Maybe I’m wrong. Maybe it works with everything!
Fiore Sardo: sheep's milk. Sardinia, Italy
Traditional Coop’s, Fiore Sardo was the winner. This semi-hard cheese is so rich in flavor and grainy but the finish is so smooth. Barely Buzzed is a cow’s milk, cheddar like cheese. The rind is made up of ground coffee and espresso, and a touch of lavender. This intense rind seeps into the cheese creating an earthy flavor and drives your palate crazy. Aika seemed to think that it was fine on its own, but in my opinion, the honey is a must to cut the bitter grinds and match it’s earthiness.
Barely Buzzed: cow's milk, Utah
This honey is truly delicious and can add endless opportunities to a cheese plate. I buy my honey at Far West Fungi and my cheese at Cowgirl Creamery, both in the Ferry Building.
After spending some quality time at Cowgirl Creamery in the Ferry Building this past Tuesday, I fell in love with Rogue Creamery’s, Crater Lake Blue. The second I tasted this intense and complex cow’s milk blue, in my mind I immediately paired it with my favorite Creme di Balsamico. Walking through the vendors out front, I noticed my favorite green, Chinese mustard lettuce. This is so different from your typical mustard green. The Chinese lettuce gives a burst of robust mustard as you chew. Then I thought, salad. I bought the greens and perfectly ripe strawberries, then threw this together.
It is almost impossible to ignore the aromas and not stop at Acme Bread when you are in the Ferry Building. On that note, I got a fresh baguette to toast up for crostini. I put a little salad on top, drizzled the balsamic reduction and viola!
I have been meaning to make beef jerky for a while now. The meat counter at Falletti’s was all it took. I bought a pound of LEAN top sirloin and had the butcher slice it extra thin. When you get home, make sure to trim ALL of the fat off the meat. Lay the meat between layers of paper towels and press the moisture out of the meat with a wooden spoon, meat tenderizer, etc.
In a large bowl, toss the meat with the brown sugar, kosher salt, soy sauce, minced garlic, crushed red pepper, and cracked black pepper.
Lightly oil a metal rack and put it in a foil covered baking sheet. Lay the meat in a single layer covering the rack. Refrigerate the beef uncovered for 24 hours.
After the meat has been sitting in the fridge, preheat the oven to it’s lowest possible temperature. If your oven does not set to 150 degrees F, keep the oven open ajar while cooking. The meat should dry in the oven between 3 to 5 hours. Mine was ready to go in just over 3, just make sure to check if it’s cooked all the way through.
The original recipe came from Jam it, Pickle it, Cure it, however I changed quite a bit. The book’s recipe came out WAY too salty and I also changed the sugar and spice ratio.
- 1 pound very lean top sirloin, sliced 1/8 inch thick
- 1 tsp Kosher salt
- 1/2 Tbsp Soy sauce
- 3 Tbsp dark brown sugar
- 2 cloves garlic, minced
- 2 tsp crushed red pepper
- 3 tsp cracked black pepper
Keep it refrigerated up to 6 weeks!
