Archive for the 'Adventures' Category
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!
British photographer Carl Warner created a series, “foodscapes” using only edible ingredients. Each photo is taken on a table measuring 8ft by 4ft with a foreground of 2 ft except Cave, which gets it’s underwater depth with a 3×3 ft table. My favorites are Bread and Cheese, Cave and Salami Road.
bread mountains, broccoli trees, parmesan rocks, sliced bread wall
bread caves, cauliflower coral, pea pod canoe, carrot icicles, lobster tail
salami paved road, bread stick basket, proscuitto trees and sky, pancetta fields= heaven.
“Foodscapes” is a collection of seventy photographs creating landscapes with food. These photos are from Lenswall.com, where they are for sale.
