Roasted padron peppers with corn and fior di sardo
Summer squash with capers and pine nuts
Pizza margherita
Looks pretty, but it was soggy in the middle. Pizzeria Delfina is definitely superior.
Some kind of veal pasta special that Nathan ate.
Flour + Water (SF, CA)
Roasted padron peppers with corn and fior di sardoSummer squash with capers and pine nutsPizza margheritaLooks pretty, but it was soggy in the middle. Pizzeria Delfina is definitely superior.Some kind of veal pasta special that Nathan ate.
Beretta (SF, CA)
Airmail: rum, honey, lime juice, prosecco, bitters, and mint leaf
Bruschette of fava bean and pecorino
Roasted beets with ricotta salata 
Baked polenta with gorgonzola cheese
Heirloom tomato and basil pizza on top; spicy Italian sausage pizza on the bottom.
Masa 14 (Washington DC)
Masa-Panko Calamari (madras curry, lime, red jalapeño, cilantro, mint, sweet & spicy chile sauce); Peking Duck Flatbread (duck confit, cotija, orange-hoisin bbq, mango, scallion); Crunchy Shrimp (chipotle aioli, sesame, scallion, masago); Wagyu Beef And Pork Meatballs (cotija cheese, scallion, smoked tomato yuzu sauce)
Zuni Cafe (SF, CA)
Orange currant scones with cherry compote
Tomato mint soup
Burger on rosemary foccacia with blue cheese and heirloom tomatoes
LuLu (SF, CA)
We enjoyed a lovely dinner at LuLu with our friends Derek and Lisa.
Trio of appetizers: Bruschetta, blue cheese & pears, beet & watermelon salad
Grilled chevre wrapped in grape leaves served with toast
Summer squash
Ravioli
Wild mushroom and truffle pizza
Beignets and blackberries, for the birthday boy
Trio of appetizers: Bruschetta, blue cheese & pears, beet & watermelon salad
Grilled chevre wrapped in grape leaves served with toast
Summer squash
Ravioli
Wild mushroom and truffle pizza
Beignets and blackberries, for the birthday boy
Topolobampo (Chicago, IL)
Topolobampo is the up-scale restaurant by Chef Rick Bayless, right next to the more casual Frontera Grill. Topolobampo is known for its 5-course tasting menu, which changes every month.
Patita de Puerco, Chorizo, Erizo: Crispy nugget of homemade chorizo and pig's feet, unctuous slow-poached egg, creamy tequila-infused sea urchin sauce. Dollop of smoked paddlefish roe.
Ancas de Rana en Salsa de Frijol Negro: Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens.
Tamal de Huitlacoche, Espuma de Flores: Super-tender sweet corn-huitlacoche tamal with froth sauce of Bayless Garden squash blossoms, Oaxacan quesillo cheese and poblano chile. Summer squash confetti, epazote, huitlacoche dust.
Cachetes de Halibut en Verde: Garlicky, pan-roasted Alaskan halibut cheeks in herby Tabasco-style "verde" sauce (peas, garlic chives, cilantro, parsley). Yellow fava bean mash, pickled pasilla chiles, River Valley Ranch shiitake mushrooms.
"Ribeye" en Mole Negro: Creekstone Natural seared ribeye with Oaxacan black mole (3 chiles plus 25 other ingredients). Black bean tamalon, wood-grilled green beans, tangy jamaica jewels.
Tartaleta de Chocolate con Cajeta: Crispy custard tart of creamy Mexican chocolate and uncuous cajeta (goat milk caramel). Toasted marshmallows, graham cracker "gravel," goat cheese ice cream and height-of-season local blackberries.
Patita de Puerco, Chorizo, Erizo: Crispy nugget of homemade chorizo and pig's feet, unctuous slow-poached egg, creamy tequila-infused sea urchin sauce. Dollop of smoked paddlefish roe.
Ancas de Rana en Salsa de Frijol Negro: Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens.
Tamal de Huitlacoche, Espuma de Flores: Super-tender sweet corn-huitlacoche tamal with froth sauce of Bayless Garden squash blossoms, Oaxacan quesillo cheese and poblano chile. Summer squash confetti, epazote, huitlacoche dust.
Cachetes de Halibut en Verde: Garlicky, pan-roasted Alaskan halibut cheeks in herby Tabasco-style "verde" sauce (peas, garlic chives, cilantro, parsley). Yellow fava bean mash, pickled pasilla chiles, River Valley Ranch shiitake mushrooms.
"Ribeye" en Mole Negro: Creekstone Natural seared ribeye with Oaxacan black mole (3 chiles plus 25 other ingredients). Black bean tamalon, wood-grilled green beans, tangy jamaica jewels.
Tartaleta de Chocolate con Cajeta: Crispy custard tart of creamy Mexican chocolate and uncuous cajeta (goat milk caramel). Toasted marshmallows, graham cracker "gravel," goat cheese ice cream and height-of-season local blackberries.
Wine Valley Catering (SF, CA)
Nathan and I did a tasting to make sure the food at our wedding would be yummy. Here are the highlights:
Yay on the crabcakes + Spanish romesco sauce. (Good choice, Jen!) The wild mushroom + truffle pizzettas were pretty good too.
St. Andre brie + fruits was refreshing, while the "mini BLT" was disappointing (says Nathan), so we're cutting it from our list.
Can't go wrong with a caprese salad, especially when tomatoes are in season.
Salmon with dill (and usually with kumquats, but not today)
Beef tenderloin was a little overdone, according to Nathan, so we might just do chicken instead.
The cakes were pretty, but kind of blah, so we're still looking.
Yay on the crabcakes + Spanish romesco sauce. (Good choice, Jen!) The wild mushroom + truffle pizzettas were pretty good too.
St. Andre brie + fruits was refreshing, while the "mini BLT" was disappointing (says Nathan), so we're cutting it from our list.
Can't go wrong with a caprese salad, especially when tomatoes are in season.
Salmon with dill (and usually with kumquats, but not today)
Beef tenderloin was a little overdone, according to Nathan, so we might just do chicken instead.
The cakes were pretty, but kind of blah, so we're still looking.
La Folie (SF, CA)
Amuse bouche
Coddled egg
Summer pea soup
Foie gras soup
Heirloom tomato salad
Chevre tatin
Scallops
Mushroom risotto (with foam)
Beef tenderloin
Cheese course
Trio of sorbets
Mignardises
Subscribe to:
Posts (Atom)