tag:blogger.com,1999:blog-50091923162277379182024-03-13T00:55:27.532-07:00You want a Knuckle Samwick!knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-5009192316227737918.post-77930150403959373442014-12-18T10:02:00.001-08:002015-07-21T23:48:48.809-07:00Reflections on 2014: The 1st New Year Day<div class="separator" style="clear: both; text-align: center;">
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Looking back on 2014, a year of change, anticipation, success, and reward. I spent most of it perusing restaurants, bars, cafes and concerts. Shooting tweets and Instagrams and LinkIng them to my Facebook feed. All surrounded by my best friends and family, both old and new. Looking at this collection of events from this year, I can't help but feel humbled and proud. Besides eating fantastic food and experiencing all sorts of great music, I started a new job and developed life long friendships and relationships.<br />
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It is an incredible experience to be with people who share this history. On this past New Year's Day 2014, I got to be with some of the best people I know. We strolled into the newly renovated Fog City for brunch. After much debate, a very long service and endless amounts of food and drink, we were able to still look around, smile, and feel thankful to have one another. I look at that picture I tagged and posted with a since of pride. We got more than the gifts from the kitchen and the gifts from the bar. We got that time together.<br />
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That afternoon, I had a chance to pause with my dogs on top of Bernal Hill and look at the sun setting over this city. I get to do that a lot living here, look at the city. Eat and drink all of it's options. I get to watch it, as if it's a endless motion picture. Read it, in 7X7 which I can never put down. Listen to it, like a day at Outside Lands. I think what gets me most excited is the ability to Share it and Store it as memories in the "Cloud". This was one of those days and reflections.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-72980182288344445182013-10-18T11:02:00.004-07:002013-10-19T04:19:45.168-07:00Making Friends & Rockin' Out at VASCO<div class="separator" style="clear: both; text-align: center;">
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I asked for "The Gypsy" when I walked in the door at <a href="http://www.vascobar.com/%E2%80%8E" target="_blank">Vasco</a>. It was on the Saturday of Mardi Gras weekend, in Sydney. The streets were already getting filled with people and the partying had begun. "The Gypsy" a.k.a. <a href="http://www.gourmantic.com/2013/06/12/world-class-australia-2013-winner/" target="_blank">Luke Ashton</a>, knew Dr. Phil from <a href="http://knucklesamwick.blogspot.com/2013/08/gangsta-flavor-in-sydney-is-found-at.html" target="_blank">The Roosevelt</a> had sent me. I was greeted as if I was an old pal. I knew this was my kinda joint. Then I met <a href="http://www.cocktailrevolution.com.au/articles/bartender-profile-max-greco/#&slider1=1" target="_blank">Max Greco</a>, the owner of this incredible rock n roll inspired bar/restaurant. These boys instantly took a shine to me and had me sample as much of their playlist (menu) as I could.<br />
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Max stems from <a href="http://www.eaudevie.com.au/Sydney/" target="_blank">Eau-de-Vie</a>, where he was their head bartender and one of the reasons it got slated as one of the <a href="http://www.worldsbestbars.com/australia/sydney/eau-de-vie" target="_blank">"World's Best Bars."</a> He opened Vasco toward the end of last year. You can tell, from his endearing smile, that he is having the time of his life. I looked around the bar, as I sipped on "Eagle Rock," the 1st cocktail Luke had me try on the Vasco Playlist. It was a great opening track with lairds applejack, punt e mes, dom Benedictine, fernet branca, angostura bitters.<br />
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I loved all the music paraphernalia that hung on nearly, every element of the bar. Max had drumsticks above his head and started wailing on cymbals, that hung along the top of the bar. He asked me, which band was his favorite, based on his bar design. After a few guesses, he pointed to his Foo wall. There, hung Dave Grohl's legendary Gibson. Apparently, Max's mates had all chipped in and bought him this rare gift. It was then, that I mentioned my friend, Bob Mould, who had written a track with the Foo Fighter's on their latest record. Max told me to open the playlist and look at the third song (cocktail) down. Their was the "dear rosemary" listed as one of his specialty's. I explained, that Bob was en route to Sydney, at that very moment. He had tour dates to play throughout the country. Max didn't believe me, when I said, I would bring him by. Little did he know.<br />
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By this point, I was munching on some arancini and sipping on Max's Rye cocktail, called the "Judas Kiss." I knew my bar friends at home would appreciate his recipe. The Kiss called for cynar, branca menta and honey water. Max decided to break out a very special coaster, when he veered off the menu, to make me a finale, before sending me back to the Mardi Gras madness. This cocktail concoction had Valdespino Pedro Ximenez Sherry, some Calle 23 Tequila Reposado, a little Yellow Chartreuse, Fernet Branca and Herbsaint. It really showed off his skill set and made me eager to return.<br />
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A few days later, I asked my date to meet me for a drink before dinner at <a href="http://knucklesamwick.blogspot.com/2013/07/cocktails-at-gardels-bar-and-date-at.html" target="_blank">Porteno</a>. Vasco happens to be across the street a little ways down. I arrived first, and began with a Tequila Highball to get things started. Also, I got to catch up with my mate, Max. I had bumped into him, only the night before, at Eau De Vie, his old stomping grounds.<br />
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He was on a date when we bumped into each other. So, I found it only fitting, to bring my date to Vasco. Max decided to move me into a classic daiquiri, (Havana Club, house made vanilla syrup and lime juice) for my 2nd round. And then, when my plus-one arrived, I decided to get the "Man on Fire." At that point, I was pretty fired up, so the ingredients only fueled it more. The drink had both mezcal, scotch and tequila. There was also lemon, agave, some of that honey water and both chicken salt and smoked salt along the rim of the glass. Woo-Wee!<br />
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I returned the next afternoon, with a very special guest. Max about dropped to the floor, when Bob Mould entered the building. They both were impressed with one another. Bob was gazing about and shooting pics to text back to his buddy Dave Grohl. Max was simply beside himself. Thank goodness my drink orders were a distraction for him. I went back to the playlist for my 1st selection. A "daiquiri no.6" (havana 3, house made coconut falernum, fernet branca, lime) seemed to be the refreshing opening act.<br />
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I found it fitting, that I was listening to and drinking a "dear rosemary," for my next cocktail. I wanted to hold out for this drink, until I brought Bob along with me. Max uses strawberry beefeater, rosemary, mandarin syrup, fresh apple and fresh lemon in his composition.<br />
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Bob and I got to sample some gifts from the kitchen as well. We had bites of lasagna, some arancinis, a little frittata and some pickled eggplant. Max decided to use <a href="http://wiki.webtender.com/wiki/David_Wondrich" target="_blank">David Wondrich's</a> recipe and make me an "el presidente." It called for Cointreau, noilly prat dry vermouth, house made grenadine and havana 3. It was very different. from the classic I drink, at <a href="http://www.baragricole.com/" target="_blank">Bar Agricole</a>. But, equally as delicious. I had to remember the moment and the three of us posed for a pic. It was one of this year's greatest moments.<br />
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I did a whirlwind tour, on my final, full day in Sydney. I came up to Vasco to bid farewell to my mates Luke and Max before heading off to a footy match at the Allianz Stadium. I had already consumed quite a few cocktails, so I decided to have something from Vasco's kitchen to help coat some of the alcohol. I finally got to try Max's mother's sausage recipe and ordered "lucy's" italian-style hotdog & chips. Once again, it proved to me, that this was one of the most impressive bars and restaurants in Sydney. From every aspect of my experiences there, I walked away with such joy. Man, I miss those boys.<br />
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<br />knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-77362317887909746252013-10-04T11:45:00.000-07:002013-10-04T11:45:14.969-07:00Waffles and Coffee, my new addiction...<div class="separator" style="clear: both; text-align: center;">
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There's waffles in the Mission! <a href="http://www.lineacaffe.com/" target="_blank">Linea Caffé</a> opened nearly 2 weeks ago and already has created quite the scene. Located next to <a href="http://www.ducloimarket.com/" target="_blank">Duc Loi Supermarket</a>, on 18th Street at the alley there on San Carlos. The fusion of <a href="https://twitter.com/andrewbbarnett%E2%80%8E" target="_blank">Andrew Barnett's </a>coffee and <a href="http://en.wikipedia.org/wiki/Anthony_Myint" target="_blank">Anthony Myint's </a>Brussels-Style food, has already gotten me to try all the waffle's they offer. </div>
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The first time I went into Linea, I drank my typical baby mocha, which had <a href="http://www.dandelionchocolate.com/" target="_blank">Dandelion Chocolate</a> from the mission. The taste of Barnett's espresso blend was fantastic. He knows a thing or two about roasting. After all, he was the guru that brought us Ecco Cafe in Santa Rosa.</div>
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Also at that time, since Anthony was behind the iron, I decided to try his sweet yeasted waffle with coconut jam, gianduia (sweet chocolate) and macadamia. A great 1st impression that reminded me of Hawaii and the island feel of some the local ingredients on Kauai. Once again, Anthony has hit his mark. I was reminded of the lines I used to wait on, to get one of his handcrafted sandwiches as Mission Street Food was just a borrowed taco truck. Fast forward 5 years later as the truck evolved to a revolving chef pop up restaurant concept to the now, world-renowned Mission Chinese, you can see how he still has so many other tricks up his sleeve.</div>
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I liked the yeasted waffle simply dressed with butter and Vermont maple syrup as well. The decadent one though, was the yeasted waffle with fresh fruit and yogurt (top picture) and it looks as good as it tastes. But wait, there's more...</div>
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I was one of the first to try their Buckwheat waffle with salmon roe, cucumbers and créme fraiche. It was perfect in size and light as air. It had a taste almost like a savory bagel with lox and cream cheese. I was way satisfied.</div>
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Speaking of savory, the potato waffle with pastrami and sauerkraut is a dream realized. It's cooked a bit longer to capture the distinct crunch of the potato and the meat. It comes with some mustard to dip in each bite. It is super yummy. The one that caught me by surprise, was the delightful, egg souffle waffle with chevre and fines herb. It was equally as light as the other waffles, but with a creamy richness that was very unique.</div>
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I think it's obvious, how excited I am, to have, yet another, coffee and good breakfast option, in the Mission. It also excites me, to have Tom, one of the best barista's around town, manning the espresso machine. </div>
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And, Linea Caffe also is open for lunch, with a whole additional menu of green salads,(<a href="http://greensalads.org/"><span class="s1">greensalads.org</span></a>) that I am dying to try. I'll report back, as I make it through that list as well.</div>
knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-5723510827530354422013-08-22T20:31:00.000-07:002013-08-22T20:31:42.431-07:00Gangsta Flavor in Sydney is found at The Roosevelt<div class="separator" style="clear: both; text-align: center;">
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One of the highlights of my drinking tour through Sydney was a couple of stops at <a href="http://theroosevelt.com.au/" target="_blank">The Roosevelt</a>. It's history sounds like a story from <i>Boardwalk Empire</i>. When it opened in the 1950's, it's owner Abe Saffron was reputed as one of the major figures in organized crime. He had nicknames like "Mr Sin", "a Mr Big of Australian crime" and the boss of the Cross". When you walk into this establishment you can't help but feel that energy. The current owners have definitely tried to bring the decor back to it's roots. The Bar has an extensive collection of vintage glasses and shakers, in addition to hipflasks, wooden trays and cocktail trolleys. There are also two private rooms. The Monroe Room with Marilyn decked all over it's walls is for banquet service. Then there is the hidden PDR/ Poker Room with secret doorways. This is truly the ode to the speakeasy and caters to the more intimate experience.<br />
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Jessica was our tour guide when my buddy Ron and I arrived for first time. She was extremely gracious and "dressed to the nines", like the accompanying staff around her. Dr Philip Gandevia aka Dr. Phil, was behind the bar and ready to conduct some of his Liquid nitrogen fueled cocktails. I had to start with his version of Jerry Thomas classic, The Blue Blazer, which he calls The Roosevelt Blazer. His recipe continues the tradition of mixing with 2 silver cups. One to heat the booze, which in this case, was rum instead of whiskey. The other to heat the water. The rum Dr. Phil uses is the Ron Zacapa which is enhanced with a fruit infusion of Muscatels, figs cinnamon and burnt orange. The rum is then set a blaze and spiked with a dash of coffee and tonka bean bitters. While its still burning, the water and the rum are poured back and forth between the cups without extinguishing the fire. It's the distance between the mixing that creates the blue flame. The preparation or performance, I should say, is pretty exciting to watch. And the drink is really remarkable. The heat and taste make it disappear quite quickly.<br />
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When I mentioned my adoration of Agricole rhum, Dr. Phil presented a gift from his bar. He made us a version of the French Pearl with Clément Première Canne Rum, Pastis Henri Bardouin, lime and cane syrup. It was so tantalizing, that we had to peruse the Diner Menu. We ordered the Marilyn's Mac & Cheese. It was probably the most original and tasty interpretations we had ever eaten. The dish is made with broccoli, almond and brioche crumb. The noodles even looks as if their made with broccoli with their gorgeous. green color.<br />
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We went from the appetizer to Wednesday Special, "Date with a Steak." A 450g Wagyu steak with a range of Roosevelt signature sauces paired with a 750ml beer. Jessica made us feel at home when she presented California's own, Bear Republic's Peter Brown Tribute Ale. The malty beer had that sugar and molasses element with just the right amount of hops to blend with beef. It also helped to have frites to dip into those sauces and soak up all this tremendous flavor.<br />
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We loved our experience so much, we came back for drinks the following night with another friend to show off our discovery. I felt like Al Capone when I ordered the Mr. Sin. Named after Saffron, which explains its Saffron infused Wild Turkey Rock'n'Rye. It also had Tio Pepe and a Bulleit Rye finish. It's served from a glass gun that pours into a tumbler with just the perfect rock of ice. From gangster to cowboy... Next up, was the very Americana John Wayne. This drink has Bulleit Bourbon, Laird’s Apple Brandy, maple, root beer & cherry cola syrup and a mist of peanut butter bitters. Like most of the cocktails I got to try, this one packed a real punch.<br />
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In general, this was one of the fondest bar experiences. Impeccable service, thoughtful selections and pure fun. Jessica and Dr. Phil were also kind enough to offer us a few more sugesstions to add to our growing list. The Doctor encouraged me to ask for "The Gypsy" when we got to Vasco. More to follow...<br />
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knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-66626222679539432462013-07-07T22:12:00.000-07:002013-07-07T22:12:57.905-07:00Cocktails at Gardel's Bar and a date at Porteno<div class="separator" style="clear: both; text-align: center;">
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I had a chance to hit <a href="http://www.gardelsbar.com/?home=1" target="_blank">Gardel's Bar</a> and <a href="http://www.porteno.com.au/?home=1" target="_blank">Porteno</a> on my trip to Sydney. Gardel's is located upstairs from Porteno, an Argentinean Grill located in Surry Hills. I came upon it one night after a few drinks at <a href="http://knucklesamwick.blogspot.com/2013/06/looking-for-mezcal-in-sydney-tios.html" target="_blank">Tio's</a>. It was nice walk and we were greeted with smiles as we approached the bar. The GM, Michael warmed us up with a highball cocktail called Corn N' Oil. It had Appleton VX Rum, housemade Falernum, some Angostura Bitters and fresh lime. It sure got our taste buds going as we surveyed the Bar Menu for a snack. It was a great sneak peak of Porteno's kitchen.<br />
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I was intrigued by the Pumpkin & Fetta Empanada with Garlic Yoghurt Sauce. It had both a sweet and spicy texture to the dish. And it definitely called for another cocktail. At this point, we had been chatting up Michael about his cocktail style and menu. He was so gracious to offer us a gift, a Banana Old Fashioned.<br />
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Man, was this a great drink. It had banana-infused Jack Daniels, and house-smoked maple syrup. It was batched and stirred over a distinct ice cube. The cocktail was sweet and delicious and went down quite quickly. We were munching on the Lamb Kofta with Zucchini Yoghurt, another excellent offering out of the kitchen. It was everything one would want when experiencing this place for the first time.<br />
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I did have a chance to experience Porteno on a date a few days later. I was with a very handsome lad who had met up with me at my favorite bar called <a href="http://www.vascobar.com/" target="_blank">Vasco</a> down the block and across the street. We checked in for our reservation a bit early, so I could introduce him to my mate Michael upstairs at Gardel's. We had a drink before the hostess scooped us up and sat us downstairs in the main dining room. It was the perfect setting and my company was easy to look at as we perused the menu. <br />
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Our first dish was the Ensalada Palermo Viejo. This dish was a great opener with this amazing BBQ eggplant that had a smokey finish to it. It was accompanied with Peppers, Cauliflower and a Quail Egg. It also was dressed a bit with Tahini.<br />
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From there, we ordered the BBQ Calamari and that blew our socks off. It had this aioli that was screaming and I believe there was some chorizo in the dish to give it some pep.<br />
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Of course, we had to try some of their famous meat cooked in that beautiful pit of fire. That and some sides of broccoli and polenta about did us in. My date was excited to try this place with me for the first time as well. I imagine he's been back since. I certainly want to return and see him. ;)knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-45592284543527249002013-06-05T23:08:00.002-07:002013-06-05T23:08:53.747-07:00Looking for Mezcal in Sydney? Tio's Cervecería is the answer...<div class="separator" style="clear: both; text-align: center;">
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I have been Mezcal focused for quite some time now. This past March, when I arrived in Sydney, and hit <a href="http://knucklesamwick.blogspot.com/2013/05/the-baxter-inn-classic-american-whiskey.html" target="_blank">The Baxter Inn</a>, I asked for that very request. In a Whiskey Lounge, no less. I am lucky they still served me. Damien, my very sweet barkeep, led me to <a href="http://www.tioscerveceria.blogspot.com/" target="_blank">Tio's Cervecería</a> in Surry Hills. This was my spot. I convinced my best friend, whom was also my travel mate, to indulge my curiosity. We walked, from our hotel in the CBD, only 12 minutes, before we landed upon it. Sydney was exactly that, a 12 or so minute walk to most anything. We arrived early enough to get loads of attention. And of course, I challenged the bar menu, which was eloquently printed on postcards. All cocktails had tequila. I decided early on, to either substitute Mezcal completely or add it along with. On the Oso Galoso, for example, I asked for a split between the Tequila Blanco and some Mezcal. They obliged and continued their recipe which called for Maraschino, lime and some pineapple juice. It definitely beefed things up. I guess, the fact that we also ordered some Beef Brisket Tacos, also created that beefy mood. By the way, the kitchen or pop-up kitchen set-up, that made these tacos, was rather cool. It was almost like they took over, what once was a coat check, directly across from the bar. </div>
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I moved back over to the bar, to share my tacos and order my second cocktail, a Horchata Fuerte. I asked to replace the tequila for mezcal. Boy, did it make for a good mix with rice milk, orgeat and cinnamon. After that solid drink, I had to go back and visit my bud in the taco area. He had a special torta that night. He called it the Mexican Hamburger. I called it a success! We were on a roll, as was this hamburguesa. And so, a third cocktail had to be ordered to complete this first experience. I ordered a Mezcal version of their El Roberto Especial Cocktail. This concoction called for a three herb elixir, some fresh apple juice, lime and cucumber. I was completely under Tio's spell and realized, just how special this place was. </div>
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I took a few days off before I came back to try and tackle what I hadn't drunk my first time around. I could only make it through 2 more, as I was on a bit of a crawl. This time, I went for their La Pinza with Mezcal. It was equally parted with both Fernet Branca and Averna. This was a damn good drink. For my finale, I went with the Strychnine Cocktail. I asked to combine both tequila and mezcal with the absinthe, elderflower and lemon the recipe called for. My barkeeps were awesome in allowing me to order this way. My love for this place continued, it certainly had my name written all over it.</div>
knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-75714554026812827912013-05-26T11:33:00.000-07:002013-05-27T09:00:57.561-07:00Hinky Dinks for Delightful Drinks!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktfcS-RWPJi93NNvgN8oJs6kfTfx2720mcHyGPToRdSlolawx9q7psb56NDgeiC63YQO3RUlcbAJBCl9_YLI8mAGlyf52Hr8jLAIclKa8Tx8bGSQ_I-q5B-zE69vyPl2ZJdJHzXBRopc/s1600/IMG_0236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktfcS-RWPJi93NNvgN8oJs6kfTfx2720mcHyGPToRdSlolawx9q7psb56NDgeiC63YQO3RUlcbAJBCl9_YLI8mAGlyf52Hr8jLAIclKa8Tx8bGSQ_I-q5B-zE69vyPl2ZJdJHzXBRopc/s320/IMG_0236.jpg" width="240" /></a></div>
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<span style="text-align: start;">I had a couple of visits to <a href="http://www.hinkydinks.com.au/" target="_blank">Hinky Dinks</a> when I was in Sydney, in March. The first was on a “Taco Monday” in late February, toward the beginning of my travels. I met some new friends, who lived close by to the bar.</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">They were jazzed to try something new. I had heard great things from the bartenders at <a href="http://knucklesamwick.blogspot.com/2013/05/the-baxter-inn-classic-american-whiskey.html" target="_blank">The Baxter Inn</a>, where I was earlier that evening. The tacos on deck that night were; a braised chicken taco with a jalapeno mayonnaise and shredded radicchio.</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">There was also the salt and pepper squid taco with a roquette aioli.</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">That one was killer!</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">And then there was a pulled pork taco with a piccante</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">mayonnaise and shredded cabbage.</span><span style="mso-spacerun: yes;"> </span></div>
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<span style="text-align: start;">They were perfect complimented with</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">the House Specialty Cocktail, the Hinky Fizz.</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">The special comes in the in-house strawberry and prosecco sorbet. They throw a little Bombay Sapphire, grapefruit juice and St. Germain over the sorbet and add a few dashes of peach bitters.</span><span style="mso-spacerun: yes;"> </span><span style="text-align: start;">And it’s served in a paper cup with an umbrella and a coffee spoon. Where to go from here, you say?</span></div>
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Well, I got a taste of the <span style="mso-bidi-font-family: "Noteworthy Light"; mso-bidi-font-weight: bold;">Banana Nuclear Daiquiri. The nuclear would be in the Bacardi 151.<span style="mso-spacerun: yes;"> </span>I loved it again cause of the other ingredients. An in-house banana sorbet, Yellow Chartreuse, fresh lime, falernum syrup. Served like a frappe. Scrumptious!<span style="mso-spacerun: yes;"> </span>My buddies were loving me chat up the bartenders as they got to try it too.<span style="mso-spacerun: yes;"> </span></span></div>
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From nuclear to the undead, the Zombie Cocktail seemed to be a fitting final selection.<span style="mso-spacerun: yes;"> </span>There were literally 4 types of rum.<span style="mso-spacerun: yes;"> </span>That is probably why you’re only allowed 2 a night. (Hinky’s rules) The recipe calls for maraschino, pomegranate syrup, fresh lime, grapefruit juice and an absinthe flame. I think the barkeeps at <a href="http://smugglerscovesf.com/trapdoor/" target="_blank">Smuggler’s Cove</a> in San Francisco would approve.</div>
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<span style="mso-bidi-font-family: "Noteworthy Light"; mso-bidi-font-weight: bold;">I had a chance to try one of their House Aged
Cocktails on my second visit.<span style="mso-spacerun: yes;"> </span>It was
called the 21<sup>st</sup> Century.<span style="mso-spacerun: yes;"> </span>I
liked the idea that it was a tequila drink and I was curious to taste something
a bit more spirit forward.<span style="mso-spacerun: yes;"> </span>This drink
was that.<span style="mso-spacerun: yes;"> </span>Cazadores Blanco, white
chocolate liqueur, absinthe and some fresh lemon served on the rocks. Still
sweet but very boozy. Like me… ;)</span></div>
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knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com1tag:blogger.com,1999:blog-5009192316227737918.post-82268639827839090082013-05-12T09:51:00.000-07:002013-05-12T09:51:00.600-07:00The Baxter Inn -A Classic American Whiskey Lounge In Sydney<br />
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<span style="mso-spacerun: yes;">The Baxter Inn was a really cool speakeasy located in the CBD in Sydney. </span>I found it on the 2<sup>nd</sup> day of my travels. It was on my list even before I got to Sydney.<span style="mso-spacerun: yes;"> </span>I knew it was going to be awesome.<span style="mso-spacerun: yes;"> </span>I had read about it and it exceeded my expectations. It isn't easy to locate. <span style="mso-spacerun: yes;">A</span> buddy tried to meet me there but gave up after forty minutes. It required a bit of investigating.<span style="mso-spacerun: yes;"> </span>After walking by the address at least 5 or 6 times and looking quite puzzled, I finally walked into a bike store and was led to the velvet rope. This of course, is out the back door of the shop or down the alley, along the side of the storefront.<span style="mso-spacerun: yes;"> </span><br />
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Upon entry, I realized why its been labeled “best American
Bar.” The room was amazing. Whiskey was the standout spirit of the house. The
selection was almost overwhelming and varied in price point. I noticed a menu
of classic and original cocktails. I couldn’t help myself; I had to order a Manhattan.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv5aZNO5gx6XuK3uRT-RwPJcKvmotnDZg7DF8rQ4BFeUmmkU5PpWxCJTLmLGOQ5BhtcIPWq7oowlbbRwSaPE2oJp2_vxKU8YQAqTkg7PXo5AP-Cpfq5sqFX0HKrlvUCUnoVlumahRaX4/s1600/IMG_9277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv5aZNO5gx6XuK3uRT-RwPJcKvmotnDZg7DF8rQ4BFeUmmkU5PpWxCJTLmLGOQ5BhtcIPWq7oowlbbRwSaPE2oJp2_vxKU8YQAqTkg7PXo5AP-Cpfq5sqFX0HKrlvUCUnoVlumahRaX4/s320/IMG_9277.JPG" width="320" /></a></div>
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It was my first proper drink on vacation and it held
up.<span style="mso-spacerun: yes;"> </span>The barkeeps looked serious in their
dress shirts and accompanying ties. It was very reminiscent of the barkeeps in
the states.<span style="mso-spacerun: yes;"> </span>Damien wasn’t there to make
my first drink but we managed to start chatting once his shift had begun.<span style="mso-spacerun: yes;"> </span>We talked about his recent trip to the US,
all his travel tales, whiskey and rum. He then took care of me from then on.<span style="mso-spacerun: yes;"> </span>I managed another cocktail, the <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Zhivago.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This one had Rye, Galliano, lime, sugar
and apple. I bit lighter and at the time, necessary, as I had to start saving
room for later. Still, the drink was very balanced. Damien and I did a shot
together. It was my first taste of Havana Club from Cuba. We did shots of the 7
year aged Havana when I came back too.<span style="mso-spacerun: yes;">
</span>These were my farewell shots.<span style="mso-spacerun: yes;"> </span>I
began and ended my cocktail journey in that glorious room.<span style="mso-spacerun: yes;"> </span>Some call it the best looking bar in Sydney.
I took the quite the tour, thanks to Damien.<span style="mso-spacerun: yes;">
</span>I made some great mates. The Baxter Inn had that charm, that feeling of
timelessness.<span style="mso-spacerun: yes;"> </span>Most of all, the folks
behind the bar make you feel warm and welcome.<span style="mso-spacerun: yes;">
</span>It is one of the many things that standout about Sydney. </span></div>
knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com1tag:blogger.com,1999:blog-5009192316227737918.post-3177715681550169772011-10-01T14:52:00.000-07:002011-10-01T14:52:19.684-07:00From Mission Cheese to Mission Chinese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVrfwBuMiJuKvDoQ1JGcEsfrR96R3IYmGqG7Obq6RktXrG-3Vi3kz9coymUc0bNfxB_OaaUFogWKablN_Q0E8eFW5CT6E6C4DYxNouwbVSjzIiXj_WUTjbPcY18oTJsJ4fruL9b0kH40/s1600/IMG_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVrfwBuMiJuKvDoQ1JGcEsfrR96R3IYmGqG7Obq6RktXrG-3Vi3kz9coymUc0bNfxB_OaaUFogWKablN_Q0E8eFW5CT6E6C4DYxNouwbVSjzIiXj_WUTjbPcY18oTJsJ4fruL9b0kH40/s320/IMG_3251.JPG" width="238" /></a></div> Mac & Cheese<br />
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Decadence in San Francisco is the new sporting event. Trust me, I have been a player for some time now and have the belly to prove it. Take <a href="http://missioncheese.net/">Mission Cheese</a>, for example, a new cheese joint that recently opened earlier this year, on Valencia at 18th street. <a href="http://missioncheese.net/">Mission Cheese</a> provides a lot of decadence; outdoor seating, beer, wine, cheese, <a href="http://www.dellafattoria.com/.../bread.html">Della Fattoria</a> bread, beer...Oops, I already mentioned that. Again, reference to my "beer" belly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk1fxGYdSinCj-elUmQ3XrX6DJYm-ymSXDXINcyKcRq2UYTRapCFY3bDJ0E6EaVwsr7Ho1THAFF0RCFucgrjGyhLO_juz5RVK4uk2Mv5oUgGNY8ACXPbu6a_CBUmtgyKIvtVkPKfpVeQ/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk1fxGYdSinCj-elUmQ3XrX6DJYm-ymSXDXINcyKcRq2UYTRapCFY3bDJ0E6EaVwsr7Ho1THAFF0RCFucgrjGyhLO_juz5RVK4uk2Mv5oUgGNY8ACXPbu6a_CBUmtgyKIvtVkPKfpVeQ/s320/IMG_3380.JPG" width="320" /></a></div> Monger's Choice<br />
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<a href="http://missioncheese.net/">Mission Cheese</a> offers a variety of Cheese Flights. You can stay local, within the California State or head to the Midwest or Vermont, if you wish. If you're an adventurous type, allow the staff to make a Monger's Choice or simply, create your own combination.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd7kgoCwZGJC_QfqusL8lH86y4PCwmNdSIiKCrAyu-5GVyy-c0E772HIxLPKq1kCH06cdkzt0rmQCpOdF9fEOHkwGh4g5Ev0Z_YzluV-bWapaZqKoS02cewuKOdAL9SWypIXpR-PEy2s/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd7kgoCwZGJC_QfqusL8lH86y4PCwmNdSIiKCrAyu-5GVyy-c0E772HIxLPKq1kCH06cdkzt0rmQCpOdF9fEOHkwGh4g5Ev0Z_YzluV-bWapaZqKoS02cewuKOdAL9SWypIXpR-PEy2s/s320/IMG_3378.JPG" width="238" /></a></div> Chedd or Alive<br />
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All the Pressed Sandwiches are good. I know, because I have had them all. Chedd or Alive is a favorite, as is the Alotta Burrata. Just say that twice and pretend you are not drooling with envy. I, also, have devoured all their other good stuff too. Like the Raclette and the Mac & Cheese. So trust me, when I say, this place is goo-ood.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnG0gtgqfE1zJxTLHfBPRRW6lgA-sqgSPqICmXSITtTBerFUuWktrOGsfC7nidgJT3IxQxEVM_nHOiwwF8bNzRsSB-1fdNBqDOLH5RfGZ5btnuZkvUGHA4HZm0WXvHAhZphLKYb6No68/s1600/IMG_3379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnG0gtgqfE1zJxTLHfBPRRW6lgA-sqgSPqICmXSITtTBerFUuWktrOGsfC7nidgJT3IxQxEVM_nHOiwwF8bNzRsSB-1fdNBqDOLH5RfGZ5btnuZkvUGHA4HZm0WXvHAhZphLKYb6No68/s320/IMG_3379.JPG" width="238" /></a></div> Raclette<br />
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Back to my streak of decadence. It has happened, that a pal and I went immediately from <a href="http://missioncheese.net/">Mission Cheese</a> to <a href="http://www.missionchinesefood.com/">Mission Chinese</a>. Now, that's what you call, FAT. After a cheese adventure, to then go to, San Francisco's landmark of Chinese decadence.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUiNUj0yxgG6TRARTUR1I7gfWLNK8yQdNxC0hA4GAQo2p8tGV-8A1l966f74l7j2-GRT1yR0VIsQeQoqNVDMy-06KbL-yJNpUeSxZw1cvqgl15ucsB2YaJswCdJGsTUw5TN5q48JqoTg/s1600/20110816-mission-chinese-food-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUiNUj0yxgG6TRARTUR1I7gfWLNK8yQdNxC0hA4GAQo2p8tGV-8A1l966f74l7j2-GRT1yR0VIsQeQoqNVDMy-06KbL-yJNpUeSxZw1cvqgl15ucsB2YaJswCdJGsTUw5TN5q48JqoTg/s320/20110816-mission-chinese-food-03.jpg" width="320" /></a></div> THRICE COOKED BACON<br />
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Here's, what I am talking about. They offer a dish called THRICE COOKED BACON, not once or twice. It's sinful for me to even mention. I got to admit though, I got an obsession for cochon. The KUNG PAO PASTRAMI tastes exactly how it reads, a real pow, or is pal. And, don't even get me started on the VEAL RIB, special to those patrons, who dine in. Another decadence they provide, is DELIVERY. So, if you're home, dreaming as I often do, about their pickles and all the pork belly...it can be delivered, for just a small delivery charge. ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5fJbNYX_37hD_i1S5jCdOSMVHW6eO5RHI657DBtI8mhVb58vkWPdimZ218wtNaIAvU57udo5fVrOrBzE1gJsLR1KqDhuqIeUF3Npu5BNqO1pmpLg4h10YAQVdcR4h31Cv6-Z5fknQdo/s1600/20110816-mission-chinese-food-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5fJbNYX_37hD_i1S5jCdOSMVHW6eO5RHI657DBtI8mhVb58vkWPdimZ218wtNaIAvU57udo5fVrOrBzE1gJsLR1KqDhuqIeUF3Npu5BNqO1pmpLg4h10YAQVdcR4h31Cv6-Z5fknQdo/s320/20110816-mission-chinese-food-04.jpg" width="320" /></a></div> KUNG PAO PASTRAMI<br />
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My friends and I, frequent <a href="http://www.missionchinesefood.com/">Mission Chinese</a>, almost weekly. In parties of 4 or more, most times. Why do we encourage ourselves to be in a large group format? Well, this allows more dishes to spread amongst us. Duh! Also, so we never go away hungry. And believe me, that is impossible.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-M1H8K9D37Yp7WdQ6Rq3nRrv2H-NJx5UC9X_ErDbTssrKuoVRjvvC0O9DkOCQZMs89vAxI4wIT5HAQTNXSjZse3SgDpJlx9Lh35vxJ3mTPq-9IXixY5LD4JxiupEkuLG5HbBETAEqCk/s1600/20110816-mission-chinese-food-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-M1H8K9D37Yp7WdQ6Rq3nRrv2H-NJx5UC9X_ErDbTssrKuoVRjvvC0O9DkOCQZMs89vAxI4wIT5HAQTNXSjZse3SgDpJlx9Lh35vxJ3mTPq-9IXixY5LD4JxiupEkuLG5HbBETAEqCk/s320/20110816-mission-chinese-food-11.jpg" width="320" /></a></div> COLD DAN DAN NOODLES<br />
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Why, just the other day, there were only 2 of us. We shared simply, the COLD DAN DAN NOODLES, that THRICE thingy thing and the MONGOLIAN LONG BEANS. Well, I know everything was just how it always is, because my head was sweaty and my belly full. In fact, I had to drink many Tsingtao's just to cool off.<br />
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Now, it's starting to make sense... Been wondering why, everything I wear, feels tighter. It's called, decadent denial...knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com2tag:blogger.com,1999:blog-5009192316227737918.post-59614489275568326782010-12-07T17:37:00.000-08:002010-12-07T17:37:27.989-08:00Feeling Comfortable Carrying Excess Baggage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyuK7deoNh95VQpTy_HER0EfCVWTLu90ljEoSslCWmYOEYQLesAnv_BSHaKt9BsYeQtDYgqno3DjHDoVflfOU2r__WsgYSrYodpbwv4VRV053vocG3-SlywDavnX73qn9tXHBz9VMlZk/s1600/fried-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyuK7deoNh95VQpTy_HER0EfCVWTLu90ljEoSslCWmYOEYQLesAnv_BSHaKt9BsYeQtDYgqno3DjHDoVflfOU2r__WsgYSrYodpbwv4VRV053vocG3-SlywDavnX73qn9tXHBz9VMlZk/s320/fried-chicken.jpg" width="320" /></a></div>Man, have I been eating a lot of fried chicken lately. I am neighbor to, the infamous, <a href="http://www.thefrontporchsf.com/">Front Porch</a>, in San Francisco. I'm probably one of their best customers. "Da' Porch" is the home of the very robust popcorn bucket, full with popping corn garnish and about 7 to 9 thick pieces of juicy chicken. I am also down for a fried chicken po boy at lunch from time-to-time. And most recenctly, since opening for brunch, I have begun an addiction to their chicken & waffles. It is technically, my local chicken shack.<br />
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In Oakland, there is <a href="http://www.hibiscusoakland.com/">Hibiscus</a>, where I get the Chef's choice. It is my friend Sarah's recipe, passed down from her grandmother, Miss Ollie. While dining there, it is extremely hard to avoid her Phoulourie (split pea fritters). That is unless she has her salt cod fritters on the menu that day. Then, I am completely torn. The cocktail program is pretty tight too. I suggest THE PARISH PUNCH El Dorado Rum, ginger limeade (housemade) or the BLACK PRINCE Flor de Caña 18yr Rum, Carpano Antica,Averna Amaro.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4BdEMplFdl94ed4xDneoN8QWqoVp5Z23IBsBIWLWxGLAQl2CjiIUOPW_wSe6vmrpIm60yTuxpfFwVMGg5S1Kohs9U5zzZqMmyMi3VaoNO0OA-ZQAMn-2Dbc_sgHfs6r-g2UlQeb3PJc/s1600/tumblr_l4ps6t62Zt1qcxhyso1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4BdEMplFdl94ed4xDneoN8QWqoVp5Z23IBsBIWLWxGLAQl2CjiIUOPW_wSe6vmrpIm60yTuxpfFwVMGg5S1Kohs9U5zzZqMmyMi3VaoNO0OA-ZQAMn-2Dbc_sgHfs6r-g2UlQeb3PJc/s320/tumblr_l4ps6t62Zt1qcxhyso1_500.jpg" width="320" /></a></div><br />
While we are on the subject of Oakland and fried chicken, I have another confession to make. At <a href="http://www.brownsugarkitchen.com/">Brown Sugar Kitchen</a>, I have been finding a lot of comfort in their Buttermilk Fried Chicken & Cornmeal Waffle with brown sugar butter & apple cider syrup. That butter tastes like ice cream, it is so creamy and delicious. And the waffle is absolutely amazing. The menu also offers up one the best pulled pork sandwiches, especially if you order the smoked mashed yams to go alongside.<br />
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My boss bought me the Fried Chicken Sandwich at <a href="http://www.bakesalebetty.com/">Bakesale Betty</a> recently. It was so giant, that even I could only eat half. The Chicken and that slaw were stacked inside fresh baked bread. It was a dream. And I shared that dream with my housemate later on and he concurred.<br />
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Most recently, on a recent Sunday brunch, the fried chicken dish stood out to me on the menu at <a href="http://www.prospectsf.com/">Prospect</a> (San Francisco). It came with <span id="menucontentdefault">slow cooked greens, house made tasso, creamed biscuit and honey butter</span>. It was a lovely meal magnified with 3 cocktails (Bird of Paradise Fizz, Michelada de Prospect & Prospect's Bloody Fare) and of course, the <span id="menucontentdefault">James Beard’s French Toast– house made challah bread, blueberries, maple syrup. The 1st drink was the a gin and wine cocktail, the 2nd a beer cocktail and for the finale a very spicy vodka bloody. I had to take a nap to recover from that experience.</span><br />
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<span id="menucontentdefault">It is no wonder I am carrying an extra 5 pounds these days. What could be better in this inconsistent climate? Fried Chicken is comfort food. It warms my body and soul.</span>knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com18tag:blogger.com,1999:blog-5009192316227737918.post-41011340364673342652010-08-28T13:00:00.000-07:002010-08-28T13:00:20.383-07:00Foggy Summer Nights<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJNtvDEAZ06cl385guwOtU8JJloJhQO2M4KAIH6AlSB3_PAZBuIlZ7LTkBjNnRBk9LFOOYLja3sqUq0OUBHiouXgHmYl_1QHFG8oHCKOJOvKy1jFjekJBZzjpe_5AaRrY6w6VyieuWsw/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJNtvDEAZ06cl385guwOtU8JJloJhQO2M4KAIH6AlSB3_PAZBuIlZ7LTkBjNnRBk9LFOOYLja3sqUq0OUBHiouXgHmYl_1QHFG8oHCKOJOvKy1jFjekJBZzjpe_5AaRrY6w6VyieuWsw/s320/IMG_0016.JPG" /></a></div>I am in somewhat of a fog. Maybe it is due to being overworked or sleep deprived. I keep forgetting to allow myself the time to reflect on some of my culinary adventures. Like, for instance, <a href="http://blogs.sfweekly.com/foodie/2010/04/daniel_patterson_to_open_plum.php">Plum</a> Preview Dinner # 3 at <a href="http://canerossosf.com/">Il Cane Rosso</a>, 2 Monday's ago. What a great night that was. It was nice to see the Master Chef <a href="http://www.epicurious.com/articlesguides/chefsexperts/interviews/danielpattersonrecipes">Daniel Patterson</a> in his element. He really delivered a menu that highlighted his abilities to create the most delicious savory dishes and show his soft and sweet side as well.<br />
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The table first got a most righteous snack of crisp chicken skin dosed with seaweed powder. It was momentary and fantastic. We were a group of robust diners at this table. 3 Bears and a skinner, tall guy to be exact. But we still managed to share graciously.<br />
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Then came our own dishes of warm smoked black cod- potato puree with a grilled pepper wild fennel relish and olive oil cracker. The dish was delivered at the most perfect temperature, warm and edible. And boy, did we chow down.<br />
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You can imagine our delight when the next dish, a cauliflower glazed with lemon & garum, bulghur, and a dandelion salsa verde arrived. Here was that sweet side I was referring to. It balanced out the previous course and was great preparation for what was up next.<br />
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This time, slow-cooked pork shoulder, turnip-apple miso and fresh seaweeds. It screamed <a href="http://www.youtube.com/watch?v=SgqDpLyXsg0">Peter Brady</a>, 21st Century Style. It was cooked preciously the way you handle that meat. That plate looked incredible as with all the dishes of the night. everything was so thoughtful and full of subtle and intentional detail. It also helped to have a very delightful server to enhance the whole experience.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwyfwFrN1Zd40WjgbhYWWuDeLraY0V_aCl5_PVK97ehuTh2igYGwzG6VIADagJBRzb-yU6GABzHh5JbAV_2F9tJz8XIpWFnMzouCG4EY-0oojxbeLv9rqTHN8mI0g0Y9mOxQXKwy582I/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwyfwFrN1Zd40WjgbhYWWuDeLraY0V_aCl5_PVK97ehuTh2igYGwzG6VIADagJBRzb-yU6GABzHh5JbAV_2F9tJz8XIpWFnMzouCG4EY-0oojxbeLv9rqTHN8mI0g0Y9mOxQXKwy582I/s320/IMG_0017.JPG" /></a></div>So, we got to the tail end of our prix fixe and a raspberry custard with sable breton, some yogurt and rooiboos was placed in front of each of us. Gorgeous, both in presentation and taste. They also had these yummy curried chocolate covered almonds to share. Again, the company of men acted appropriately with fair portions to snack on.<br />
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We stumbled over to <a href="http://www.slanteddoor.com/">Slanted Door</a> for a nightcap and a chance to reflect on our great meal. Although the fog was thick that night and the air very cool, our bellies kept us warm. We toasted one another a true and happy "Cheers!"knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-19289200500129295962010-08-09T08:23:00.000-07:002010-08-09T08:23:16.537-07:00100 Reasons To Celebrate A New Mission DestinationLast night I got to visit some old friends at the new <a href="http://www.commonwealthsf.com/">Commonwealth</a> restaurant located on Mission Street. I was with Jake for their soft opening and it was fantastic. First of all, the room is elegant and comfortable. I had been to the space for a beer tasting not too long ago, when it was still under construction and I amazed at the results. But let's get to the menu, shall we?<br />
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Jake and I were hungry and certainly left satisfied. We were sipping on some white wine and ordering like <b>Mad Men</b>. The first dish to arrive were the <i><b>Shishito peppers</b></i> with goat cheese and rose petals. A perfect combination of flavor and spice. The goat cheese balanced it out well. We shared the summer <b><i>squash</i></b>, which was a chilled soup with fried squash blossoms, shaved salad and Vadouven. I may not know what that all means but it certainly tasted good. The blossoms were the stars of the dish, but everything that accompanied deserves Best Supporting Nods too.<br />
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Moving on to those garden <i><b>t</b><b>omatoes</b></i> and basil. Man, that was incredible! Just think about this for a minute. Black olive crumble! Smoked bread! And that Idiazabal cheese took the cake. Very in season and very addicting. But the dish of the night had to be the potato <b><i>gnocchi</i></b>. Everyone was talking about it too. It had corn, it had Maitake mushrooms. But the truffle oil and the sage with the Parmesan Reggiano made it heavenly. That gnocchi was so smooth and delicious, I could have walked into the kitchen and stolen another helping if I wasn't so bashful.<br />
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We had to order the brown butter poached <i><b>skate wing</b></i> with cauliflower, Dashi and sea beans. Also in season right now and done with real thought, precision and class. This dish exploded with yummyness. I was reminded of <a href="http://www.lejulesverne-paris.com/">Le Jules Verne</a> in Paris with the foam on the plate. I love foam! I also loved loved loved the <b><i>guinea hen</i></b> and <b><i>spot prawn</i></b>. Three words, chocolate-almond emulsion. I was onto a great glass of red wine at this point.<br />
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There was a salt cured <b><i>Foie Gras</i></b> on the Chef's Tasting Menu that we had to try. We boldly asked for it and truly were glad. It had Umeboshi and a seaweed brioche to spread it on. We each had our own plate to avoid confrontation. Mine disappeared too quickly. Very impressive.<br />
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When it came time for dessert we ordered the <i><b>White Russian</b></i>. This epic combo of coffee ice cream, Vodka Gelee, raw milk mousse and Genoise cake. And we can't forget the Cinnamon <i><b>Mille-Feuille</b></i> with cardamom marshmallow, chocolate ganache and burnt honey ice cream. It reminded me of the ultimate broken down smore. <br />
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My curiosity about <b><i>the narwhal</i></b> was killing me from the dinner menu. They mentioned nitrogen and that was it. I needed to try this floc de gascogne, sake, ambrosia melon and shiso. It was tremendous and worked as a last course. The familiar faces and the ease of the night were very noteworthy, especially for a soft opening. They had everything under a meticulous control and made it look easy. I was so proud to be among the first to experience this place.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com1tag:blogger.com,1999:blog-5009192316227737918.post-77943168177137629972010-08-07T07:57:00.000-07:002010-08-07T07:57:53.712-07:00The Subtle Perfections Are Evident At Baker & BankerA week ago my friend Steve was visiting from Pasadena. We made plans to hang out and grab dinner. I had heard great things about <a href="http://www.bakerandbanker.com/index.php/">Baker & Banker</a> up in the Pacific Heights area. And we really did enjoy our visit. The food, the service, the ambiance is all here on Octavia Street. I felt a little out-of-place because of my attire. I chose the comfortable look with a T-Shirt and jeans. But, so what, it is after all, California. And they still welcomed us with open arms.<br />
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Upon arrival in the dining room, Chef Lori recognized me right away. She was so nice and immediately offered us glasses of Francois Pinon <i>Vouvray Petillant</i> "Non-Dose" (2008) to sip while they got our table together. We ordered another round after we sat down and placed our order.<br />
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The Grilled octopus salad, yellow watermelon, spicy Asian vinaigrette, sea beans just seemed too good to pass up. It was quite something. The elegant octopus was so delicious alongside that fruit and the spice was just the right amount. It was one of those remarkable dishes that stays with you. The Sparkles paired incredibly well with it too.<br />
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Lori makes the most amazing bread that goes in their Bread baskets. I should know, I ordered 2 more baskets after the initial one. And if you want to go after my heart, that's the secret. Bread is life, it warms you. It is so satisfying when done well. <br />
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I continued to warm up with a glass of Von Simmern <em>Erbacher Marcobrunn</em> Riesling (2007). At this point the Soy and mirin braised black cod had arrived. The texture of the fish was truly a masterpiece. I had a chance to mention it when Lori's husband came around to check on us. Jeff was so gracious too, as I mentioned how in love I was with his foie gras-shitake sticky rice. I traded bites of my dish for Steve's Housemade pappardelle, wild mushrooms, summer squash, roasted ricotta salata and fresh mint. No wonder it got all silent during our main courses. We were under the spell and the flavors were bursting and leaving their mark.<br />
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The seduction reached it's max as we moved into dessert. Once again, Lori took charge and we not only got the PB&J but the crisp as well. The PB& J was her strawberry jam filled doughnuts with the most decadent peanut butter dipping sauce. The crisp was made with Nectarine and plum , brown sugar-pecan streusel and blueberry swirl ice cream. Both nearly blew us out of our chairs. We were childlike and competitive when it came to sticking our forks and spoons. The whole meal was a work of art. I felt spoiled and delighted all at the same time. I look forward to going back to the bakery they are just opening next door!knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-7052063932844650962010-08-01T09:37:00.000-07:002010-08-01T09:37:59.256-07:00A Quick Bite And A Few FlightsThe other night, I had a chance to finally try <a href="http://www.spenceronthego.com/home.html">Spencer on the Go</a>. I have been to <a href="http://www.chezspencer.net/">Chez Spencer</a> many times but never their food truck. I was with my friend, Tabitha, and my dog. It was a cool night but we still decided to eat outside. We practically had everything on the menu too. The first thing we popped in our mouths were the Escargot Puff Lollipops. They were "bananas!" I wish I ordered 6 of them. We were also very impressed with the slider they had on the menu that night. The meat was cooked to perfection.<br />
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Other things we shared included the Cauliflower Soup and Lobster Bisque. I loved the truffles in the Lobster Bisque and the cream. We insisted on asking for croutons for dipping. And the Parmesan chip layered in the Cauliflower Soup was excellent. They certainly warmed us up with the chill in the air.<br />
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The Roasted Beet Salad with the Point Reyes Blue Cheese was so plentiful. And the Asparagus was also very tasty. I insisted we try the Braised Lamb Cheeks Sandwich as well and I am so glad we did. It was just the right amount of food we needed to continue on for cocktails next door.<br />
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Waiter, my pooch is welcome at <a href="http://www.bloodhoundsf.com/">Bloodhound</a> right there on Folsom Street, so we walked over there for some whiskey and beer. We had a <a href="http://www.fourroses.us/">Four Roses</a> Bloodhound Barrel straight up to heat things up. I ordered a Belgian Beer to follow it up. A mighty fine Abbey called <a href="http://www.bestbelgianspecialbeers.be/main_eng.html">Tripel Karmelie</a> . After 2 rounds we called it quits and headed home. It was just one of those perfect, San Francisco, cold, summer nights. knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-64639037133206050442010-07-29T19:37:00.000-07:002010-07-29T19:37:31.407-07:00A Tale Of Two Lunches...And A DinnerLast Friday, I officially began working in the coffee business. Oakland is a landmark for coffee. Some of the best on the planet. I am excited for the commute over there because drinking coffee and espresso are a big part of my daily routine. That and beer guzzling are some my favorite hobbies. I was pretty caffeinated throughout that first morning on the job. I had a stop at <a href="http://itualroasters.com/">Ritual</a> before hitting the gym. And then it was off to <a href="http://www.roastcoffeeco.com/">ROASTCO</a> and my new sales gig. I had a cup of their Kenyan blend and it perked me right up. I needed it after my crazy chest and triceps workout earlier that morning.<br />
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The area I work in is pretty close to some amazing beer spots and restaurants. Everywhere I ate that day had <a href="http://www.lindenbeer.com/">Linden St Black Lager</a> on tap. It is probably one of the best local beers around. It seems from it's color that it would taste a certain way. You will be surprised at the taste though, if you have a chance to try it. I had 2 pints at <a href="http://www.chopbar510.com/">Chop Bar</a> with a Yucatan Grilled Chicken Torta. It's there Mexican-style sandwich with avocado, queso fresco, tomato, & ancho chile aioli and is served with a jicama salad. It was mad good. The menu in general looks very intriguing too. I even got to chat with the owner, Chris, a bit. Nice guy. Mellow guy from back east, like me. Yeah, right...<br />
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I still had an appetite and saw the line around the corner at <a href="http://www.brownsugarkitchen.com/">Brown Sugar Kitchen</a>. I heard about the legendary Fried Chicken Waffle they do. I am really looking forward to trying that very soon. Meanwhile, I asked Rachel, a server what a 1st timer should try. She insisted on the BBQ Pulled Pork Sandwich and a side the Smoked Mashed Yams. So, I sat at the counter with another Black Lager and ate my 2nd lunch. I was a hog in heaven and I smiled all the way through my incredible sandwich. Those yams are screaming! I can't wait to go back there and eat more.<br />
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After some champagne at Laura's house during cocktail hour that evening, the July Birthday Club was off to dinner for our 2nd annual tradition. Last year it was me and Lori being taken out by Laura to <a href="http://www.chezpanisse.com/%20">Chez Panisse<span class="f"><cite></cite></span></a>. This year, we were a foursome at <a href="http://www.pizzaiolooakland.com/">Pizzaiolo</a>. It was hosted by Jim and Laura this time. Our hosts treated us in decadent style. It also helped to have Cate as our barkeep. She made me some of her favorite drinks on the menu. Like the Metà del Turno. It's gin, lemon, amaro nonino, chamomile honey & fernet. It was a great starter.<br />
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Other starters started to head to our table too. Flatbreads with eggplant spread, broccolini, spicy carrots and yogurt and the Burrata da Di Stefano with cherry tomatoes and a toast, arrived first. Anything from that oven, especially with Charlie on the deck is sublime. So toast, flatbread, that Pizze with Rapini & housemade sausage that we had...phenominal!<br />
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The ladies ordered a bottle of Sangiovese Chianti Rufina, Fattoria Selvapiana ‘08 as the Star Route Farm garden lettuces and Heirloom tomatoes & cucumbers with fried squash blossoms were being passed around. How can you not order a fried squash blossom? That's just stupid.<br />
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Jim got the pasta handkerchiefs with fresh ricotta, basil pesto & cherry tomatoes for the table as well as the ribeye steak with shoestring potatoes & a wild arugula salad. Everyone was sharing the dishes as I continued with another drink from Cate. This time a Bourbon Buck with lime, ginger, orange, cane sugar & peychaud's bitters. It was extraordinary.<br />
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We didn't even need to order dessert because gifts kept a coming. We had the bittersweet chocolate port le creme, puff pastry tartlet with vanilla custard & roasted Blossom Buff Farm peaches and the Spring Bright nectarine sorbet. It was a grand feast and we were treated like kings and queens. The day was something for the record books. knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-8127569211876729092010-07-20T19:46:00.000-07:002010-07-20T19:46:48.783-07:00Industry Party HoppingLast night was pretty exciting. I took the 24 Bus up to Jackson and Webster and walked through Pacific Heights. I was in route to Union Street for the 1st of 2 restaurant opening parties. I was a bit early, so I stopped in for a couple <a href="http://www.northcoastbrewing.com/beer-scrimshaw.htm">Scrimshaws</a> at the <a href="http://www.facebook.com/BusStopBar?v=wall">Bus Stop</a>. My friend Jake joined me and after our beers, we walked over to <a href="http://www.cafedesamissf.com/">Cafe Des Amis</a>. There was a line around the corner and we saw lots a familiar faces awaiting entry. <br />
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Once inside, we headed straight to the bar for some beer. So far, I am loving their tap list. First, I started off with a California Ale from <a href="http://www.telegraphbrewing.com/beer.htm">Telegraph Brewing Company</a>. I really enjoyed that one. Then came a <a href="http://www.brasserielefebvre.be/produits.php?pro=blanche&lang=en">Blanche de Bruxelles</a>. Really refreshing stuff! But the <a href="http://www.bacchusbrewing.com.au/brews.htm">Bacchus</a> was my favorite. I believe it to have been a sour beer and it was delicious.<br />
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If the Hors d'oeuvres are an indication of what will be coming out of the kitchen tomorrow night, when they open to the public, we are certainly in for some treats. On one side of the this beautiful, spacious layout, servers were handing out savory beef sandwiches. Back and up the stairs in another stunning room, if you stood by the table direct to the kitchen, you were treated to oysters, sliders, lamb chops and even stuffed chicken. Oh, I also had many salty chocolate bites, tiny eclairs and mini cheesecakes.<br />
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The night didn't stop there. Jake and I hopped into a cab and drove to Mint Plaza for the opening party for <a href="http://thermidorsf.com/">Thermidor</a>. This place looks fantastic. I believe they are officially open as of last week. And the space looks very impressive. And the cocktail program looks and tasted good from what I sampled. We started with a couple bourbons on the rocks to get things going. As we walked the room, other whiskey cocktails were handed off to me. I was loving life.<br />
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And life continued to get better as Jake treated me to a late night supper at <a href="http://www.chezpaparesto.com/">Chez Papa Resto</a> next door. And treat is an understatement. We began with glasses of Rose champagne and then a great bottle of red wine. We ate well too. We noshed on some Snake River Kobe Beef Tartare with Dijon Mustard, Capers, Shallots, Garlic and Toast Points. I thought it was very flavorful and had a nice texture. I really enjoyed the Dirty Girl Farm Strawberry and Beet Salad with Favas, Arugula, Pistachios and Aged Humboldt Fog. We also had the Bouillabaisse and the Duck as our main courses and they were outrageous. We left full and happy. Just another typical Monday night in the city.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-58346489617203213552010-07-06T15:08:00.000-07:002010-07-06T15:08:51.021-07:00A Night I'll Always Remember...It was quite the dinner we had, the other night at <a href="http://www.murraycircle.com/">Murray Circle</a> in <a href="http://www.cavallopoint.com/">Cavallo Point</a> (Fort Baker). I went with my buddy Grant who knows this place inside out. We immediately were sat at the money table and drinks were a flowing. I decided to have a cocktail before I started ordering food. And the Blood & Sand sounded right up my alley. It had Achentoshan 12 yr, Roi Rene, Carpano Antica and orange. Basically, that translates into scotch and vermouth and other goodness. And boy, was it good. Just what the doctor ordered, to get the meal on it's way.<br />
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We had a bottle of Burgundy brought over as we made decisions on the vast menu. And then came some amuse bouches. The first, was the sweet pea tortellini with Domestic Oscetra Caviar and a sweet pea gazapacho. I have had that sweet pea gazapacho before and I just love the Serrano Chile and citrus ice they use in it's preparation. But that tortellini was something else. Man, with the Caviar all up-in-it.<br />
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The decadence continued when another amuse bouche arrived. This time we had Halibut and foie gras. Sassafras salt-cured Halibut, Carpaccio wrapping a Halibut Crudo, a little fresh fennel, served over a vanilla-roasted pineapple, finished with shaved foie gras and a sherry vinaigrette. It was bite size but I ate both, as my friend Grant does not care for fish. It was presented and executed in such a great fashion. I was thoroughly impressed.<br />
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I had already tried all 5 types of bread in the bread basket by now. There was the whole wheat sourdough, a ciabatta, some Japanense seaweed bread, a spring onion semolina and fennel mustard seed bread. They were all pretty fantastic. I used some of the bread to soak up the wild foraged porcini's that were braised and served "a la grecque with a pecan vinaigrette and aged sheep's milk cheese on top. <br />
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Along with mushrooms came an order of the coal-roasted baby beets with a crispy quinoa cake, a little dill puree, fresh ricotta cheese, sherry vinegar and a beet green tapenade. And the summer squash served over a Yellowfin Tuna Carpaccio with lemon verbena vinaigrette. These dishes were both beautiful to look at and delectable to the palate. <br />
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To finish up the fruits & vegetables, I also had the green garlic vichyssoise served with a smoked paprika oil, spiced almonds, grilled grapes and grilled Spot Prawns from Oxnard, California. And this was just the robust beginning to a even fuller meal to come.<br />
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Grant gave me a bite of the chicken & foie grais, which is a country style terrine served with porcini mushroom, chicken foie gras vinaigrette with mizuna greens and a smoked sweet tea brined chicken breast. Normally, you can find this dish on the Grand Tasting menu. We had a special portion made just for us. It defined the term specialty.<br />
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As the Burgundy continued to pour, the Pacific Cod from the Fishing Vessel, Linda Ann, (Bolinas) arrived. It was served with Madeira glazed veal sweetbreads, tempura battered shiso and a sugar snap pea salad with a peanut vinaigrette. It was a perfect pairing of meat, fish and vino! <br />
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Grant ordered a double portion of the wood grilled Marin Sun Farms grass fed beef. It was ribeye served with a mytoki mushroom & mizuna salad and a parmesan potato gratin with a Cabernet Gastrique. I had a bite, it was tremendous.<br />
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My lamb dish was young pasture raised from Red Hill Farm in Petaluma. It consisted of a lamb chop with merguez sausage that is wood grilled and a leg served with a dry cured black olive paste. Finishing the dish off, was a neck and shank cannelloni that had been braised in a sheep's milk yogurt and served with compressed cucumber. It was a three-way done remarkably.<br />
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When the dessert menus hit the table, so did glasses of a fine sherry, a Moscato d'Asti and a Madeira. Grant insisted we try several selections. So we had a butterscotch soufflé,<em></em> baked to order, with a butterscotch blondie and served with vanilla ice cream. The next dessert was a strawberry tart served over a chamomile cream with strawberry preserves and a formage blanc sorbet. Then came a lemon creme brulee served with pistachio whipped cream, limoncello granita and grapefruit segements. Suddenly, a chilled cherry consume came out, served with roasted cherry sorbet, creme fraiche ice cream and pistachio tuile. Lastly, a short stack of blueberry pancakes with a blueberry caramel came out. Grant insisted that I needed to experience it's blueberry sorbet and the citrus butter. I experienced it all. I was a cochon, but I loved it.<br />
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We walked the grounds and my dog after the meal to let it all digest. I was blown away by the service, the quality of the food and the libations. But, I was equally moved by the night itself. It was one of those magical evenings that will remain in my memory bank forever. Thanks to Grant for making it happen.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-65925980705313136112010-06-24T12:12:00.000-07:002010-06-24T12:12:08.854-07:00My First Father's Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI4iV0yGNGgqEH7Z4WIEi4ozmRWGdpBtvuveqPcJEQiXGfouYGP693Wjt7bJ2uIsvgrkXFrVJmK-fGJKCjfJXh_d0iovGP3xGk6DAcvjpkBAO8K9V7rIEtXM9GT6RAlOVJMGAkBXMNzY/s1600/IMG_8464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI4iV0yGNGgqEH7Z4WIEi4ozmRWGdpBtvuveqPcJEQiXGfouYGP693Wjt7bJ2uIsvgrkXFrVJmK-fGJKCjfJXh_d0iovGP3xGk6DAcvjpkBAO8K9V7rIEtXM9GT6RAlOVJMGAkBXMNzY/s320/IMG_8464.JPG" /></a></div>I found a dog over a week ago and it is amazing how this little creature has changed my life. If I thought I had slowed down since leaving my corporate gig almost two months ago, the dog has made me move even slower. I look forward to waking up and walking him around the city. And we have covered a bunch of terrain since we found one another. Last week, we even ventured to the East Bay, the North Bay and down the Big Sur.<br />
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Having a sidekick makes it challenging to find food places that are accepting of pets. Thank goodness for the good weather we have been having. This allows us to sit outside with coffee or lunch or whatever. Waiter, my pet, loves going to Bernal Heights and exploring the hillside. On one of our most recent visits up there, we stopped at one of my favorite new spots along Cortland after a long walk. <a href="http://www.sandboxbakerysf.com/">Sandbox Bakery</a> always has something tasty to try when we go there. I shared a Swiss Dill Biscuit and a Curry Pan with a bud. I love the savory treats they offer up. I got to talking with Mutsumi and told her how impressed I have been upon each visit.<br />
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My friend and I continued to walk up Cortland to discover a new interesting Co-Op. Inside, there is a produce market, a sushi joint, a knife sharpener, empandas, a bakery and <a href="http://www.pauliespickling.com/">Paulie's Pickling</a>. Since I was still hungry, I decided to give their Brisket Sandwich Beer Braised w/ Grilled Cabbage Slaw & Russian Dressing a shot. Served on dark rye by Liz, one half of master team behind this spot. Her husband Paulie is the Pickler, apparently. The sandwich was very good and had a huge helping of meat. It came with my choice of a side salad. I got to try the Grilled Slaw which was also quite good. And I also had bites of the Shell salad which had olives, feta, pasta shells and sun-dried tomatoes. Liz told me that their picked green beans are now a staple at <a href="http://www.facebook.com/group.php?gid=74043733251">WILDSIDE WEST</a>. They put them in the Bloody Mary's. I will have to make an excuse and bring the dog over there soon.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com1tag:blogger.com,1999:blog-5009192316227737918.post-26276884153585068402010-06-18T11:53:00.000-07:002010-06-18T11:53:28.095-07:00Comstock Saloon Leaves You Speechless... Which Is A Good Thing!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrtFiNsZtbU7ZJWAxKUE30CMyYb6m8fSvrCpXgvrcshOEdJQ_2l6oIAk8mdwkaLG6vys8DwfloAhYgQ49FCTQYcdDK2-g_68a_O8TeJIKZJU-cWQfXxCXXmsg_2B-B5_BeCuFdXIvskE/s1600/IMG_8300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrtFiNsZtbU7ZJWAxKUE30CMyYb6m8fSvrCpXgvrcshOEdJQ_2l6oIAk8mdwkaLG6vys8DwfloAhYgQ49FCTQYcdDK2-g_68a_O8TeJIKZJU-cWQfXxCXXmsg_2B-B5_BeCuFdXIvskE/s320/IMG_8300.JPG" /></a></div>Last night, I finally made it over to <a href="http://comstocksaloon.com/">Comstock Saloon</a>. My friend Karri, a server over there, guilted me that I had already missed the first menu and therefore my friend Chris' game hen. Jonny, the Saloon Keeper, also said, I missed the oyster stuffing that went along with it. Doh! But my best friend Ron was in town for one last night and we had to celebrate in style.<br />
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And in style, is an understatement, when you walk into the Saloon. It really is quite swanky and fun in terms of the layout. We sat at the bar and put ourselves in the hands of the master of ceremonies. Jonny asked my friend Ron whom his favorite pitcher was and based his drink around this. Ron proclaimed Nolan Ryan and the concoction that was made was amazing. It was a variation of a French 75 made with vodka and champagne. Ron said it was everything you could ask for and more. I got Jonny's riff of an OLD PAL with whiskey and vermouth. It was fantastic!<br />
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At this point we had some snacks arriving as well. Carlo and Chris, who are the Grub Slingers in the kitchen served us housemade cheddar crackers and pepper jelly. The pepper jelly came with some ricotta and we just dipped those delectable crackers in the mix. Then came the corn & jalapeno fritters and we were completely floored. They were puffy and powerful. Ron and I looked over at each other and just nodded our heads in agreement. And this was just the beginning...<br />
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My next cocktail was a riff on the High Cotton. Made with Rittenhouse 100 proof rye, Pimm’s No. 1, Dubonnet Rouge, and dashes of Peach and Mint bitters. Stirred and served up with a mint leaf and a lemon twist. Inspired by Lyndon B. Johnson and "the hope for better times to come." I need not hope, they are a happening and the drink further proves this fact. Plus, the Fried Seafood Cocktail that was brought out next is nothing but good times. This unbelievable combo of fried oysters on top of succulent crab and cocktail sauce will have you ravaging. I certainly was.<br />
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In terms of main courses, I think we almost covered all of them. First, there was the beef shank and bone marrow pot pie that was out-of-this-world. I had heard about this legendary dish from Karri and Co. She was spot-on. Johnny suggested the clams and sausage to share as well. He was not kidding. The clams were screaming and the toasts and potatoes were awesome to sop up all the jous. And would you believe that Jonny also brought us the chicken-fried rabbit with pepper vinegar to sample. And if that were not enough he even brought out the pappardelle which I think was vegetarian. I couldn't tell at this point between the Dunlap cocktail and the glass of Pinot Noir. All I know was that I was in rapture. I was seduced to the point of being completely speechless. You can ask Karri. All I could utter were moans and um's and ah's.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-17908029796473567082010-06-13T11:54:00.000-07:002010-06-13T11:54:42.949-07:00Pairing Great Beer With Great Food!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUEMfsChWzpXo6Byzw6nJtIzzEfz3gohuzfb7d_lp8sf56oEi9nmet6Ms52zlI2PONYhgCLq-LEn4hhWgSobj6FIbTfY0TUDRBp9-pqdyPVA8xFJdIX63bF3h8ZFENrYTFr_kGgdcCFw/s1600/IMG_8065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUEMfsChWzpXo6Byzw6nJtIzzEfz3gohuzfb7d_lp8sf56oEi9nmet6Ms52zlI2PONYhgCLq-LEn4hhWgSobj6FIbTfY0TUDRBp9-pqdyPVA8xFJdIX63bF3h8ZFENrYTFr_kGgdcCFw/s320/IMG_8065.JPG" /></a></div>Thursday night, I had another chance to drink the beers I have been selling with <a href="http://waterloobeverages.com/">Waterloo Beverages</a>. I had a gone on a date and we met up at <a href="http://www.monkskettle.com/">Monk's Kettle</a>. This is one of my favorite spots, not just for the beer, but for the grub as well. And, the staff that works there, appreciate both. In fact, they encourage pairing, to get the most out of the experience. <br />
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I thought it best to pair the <a href="http://www.brouwerij-strubbe.be/start/bieren/en">Ichetegem's</a> Grand Cru with some ruffage to start us off. We decided on the Roasted beets, organic mixed greens, dijon vinaigrette, Laurel Chenel goat cheese and fried pumpkin seeds. Our slightly sour Flemish Red Ale was the perfect choice to accompany this delicate salad. The flavors of the beer were also as light and silky.<br />
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The waitress offered us tastes of Left for Dead my <a href="http://www.moonlightbrewing.com/">Moonlight Brewing</a> which was interesting to taste after drinking the <a href="http://www.brouwerij-strubbe.be/start/bieren/en">Ichetegems</a>. It was lightly refreshing and sour and had a reminiscent taste to Death & Taxes. It had this roast-like finish that just took me there. It was perfect with the special Chicken Pot Pie we ordered. Sauteed '38 North' chicken breast served in a creamy mixture of onions, carrots, celery, turnips & peas, topped with housemade pie crust and micro sprouts garnish. Um, duh, I'm drooling. And I was in the same state eating it the other night. Pure amazement.<br />
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Our tasting continued with <a href="http://www.moonlightbrewing.com/">Moonlight Brewery's</a> Uncle Svenson, which I had the pleasure of trying at <a href="http://www.f2f.org/beerfest.html">Beer Fest</a> less than a week ago. This Norwegian Farmhouse Ale was one of the highlights of the festival. Instead of adding hops this time, Brian Hunt uses Red Cedar Chips. It's light in alcohol, checking in at 5.5%. That went with our Center Stage entree. We ordered the Coleman Natural Hampshire beer & cider brined Pork Chop with cheddar scallion potato cake, caramelized brussel sprouts, house-cured maple smoked bacon, and stone-ground mustard ale sauce. What a spectacular dish. It was just really thoughtful to get all that flavor. I had ordered us an Arend Tripel to pair with this dish too. This beer by <a href="http://www.deryckbrewery.be/">De Ryck</a> Brewery is blowing the doors off most restaurants that carry it on their menu. It is sweet and has a great aroma of citrus and spice.<br />
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There was nothing left on our plates nor in our glasses. It was my usual protocol when I dine at <a href="http://www.monkskettle.com/">Monk's Kettle</a>. I will probably be back there soon to continue to pair more of our beers with this delicious cuisine.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-13013243115449501722010-06-11T08:36:00.000-07:002010-06-11T08:36:38.702-07:00Freaky ThursdayYesterday, John and I dined at <a href="http://delarosasf.com/">delarosa</a> for lunch. We had just conducted a tasting for <a href="http://waterloobeverages.com/">Waterloo Beverages</a> and had some leftover beer we were drinking at the bar with the bartender. We were encouraged to try the Broccoli rabe and crescenza bruschetta. According to our barkeep, it just might be the best thing on the menu. Man, he wasn't joking. I, being generous yesterday, gave John the bigger piece. I swear we switched personalities yesterday at the meal. He was ravaging and I was eating slowly. Weird.<br />
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John continued to pull a Samwick when the Dungeness crab arancini arrived with a side of calabrese aioli for dipping. They were scrumptious. I mean, delicate Italian rice balls stuffed with succulent crab, is just too good too be true. And for some reason, I was savoring each bite. I must of had some buzz.<br />
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I was drinking the <a href="http://www.lindenbeer.com/">Linden St.</a> Black Lager. And the <a href="http://www.lindenbeer.com/">Linden St.</a> Common Lager as well. They both paired tremendously well with the Hot salami, coppa, tomato and diavolicchio pizza. We were really excited about this pizza. We seem to always go for this style. I recall, just last week, in fact. I think we were at <a href="http://delarosasf.com/">delarosa's</a> sister <a href="http://www.berettasf.com/">Beretta</a> and got something pretty similar. Who knew you could find a good pizza in San Francisco?!knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-43140037510424916852010-06-06T11:14:00.000-07:002010-06-07T08:28:29.620-07:00BEER FEST IS A BEER BLAST!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMxtKTx0aJ22q6L8sMs5-W1BJNvCYwgNeNDTyC2O0d2O2ku1bp1Cfu-1XpVp_ld3Cn3OmNwxUeFtQPAP554D8vQJefC2sk0p4HVMXnmdcLUWnrcJnsAA27raNvibq1XWlVtGIT-rN0Vk/s1600/IMG_8035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMxtKTx0aJ22q6L8sMs5-W1BJNvCYwgNeNDTyC2O0d2O2ku1bp1Cfu-1XpVp_ld3Cn3OmNwxUeFtQPAP554D8vQJefC2sk0p4HVMXnmdcLUWnrcJnsAA27raNvibq1XWlVtGIT-rN0Vk/s320/IMG_8035.JPG" /></a></div>Yesterday was glorious. I have the sunburn to prove it too. I got to go the <a href="http://www.f2f.org/beerfest.html">Beer Fest</a> up in Santa Rosa. Apparently, there were 4 going on throughout the greater Bay Area. I got to shout out a big thanks to Mario Rubio from <a href="http://www.brewedforthought.com/">Brewed For Thought</a>, for getting me on the list as one of the vendors. And I have to say it is a blast to be part of the team at <a href="http://waterloobeverages.com/">Waterloo Beverages</a>. We do have some real gems in our Belgian Beer profile. Opening the beers up at tastings and seeing just awesome reactions to our beer, gives me such a thrill.<br />
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Although, we did not open up any yesterday, we certainly had our fair share of some of the best beer around. I started off in Mr. Brian Hunt's hands when he personally poured me his Reality Czeck. It was as soft and delicate as he described and a great Pilsner to get things started. I did go back immediately for his Death & Taxes. I just love this very crisp Black Beer. It gives a great head when it pours that is so distinctive and fun. I drank it up rather quickly.<br />
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From <a href="http://www.moonlightbrewing.com/">Moonlight Brewing Company</a>, I headed over to the <a href="http://bearrepublic.com/">Bear Republic</a> folks to try their Crazy Ivan. I love this complex Belgo-American IPA. It had me hopping around looking for some eats after I sucked down this Dark Ale. I just enjoy the fact that they made it and are inspired by their 3R's. That would be their Racer 5, their Red Rocket and their Hop Rod Rye, which are all triumphant brews.<br />
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After hopping around for some beef sliders and some decadent Humboldt Fog Blue Cheese, I visited the <a href="http://www.napasmithbrewery.com/home.html">Napa Smith</a> guys and had a refreshing Wheat Beer. I love this Brewery, especially their Amber Ale which I have had many times. They were also pouring their Organic Pale Ale which definitely has a great fragrance. I was smelling it and drinking it while waiting on line for a beef sandwich with horseradish sauce.<br />
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I stumbled over to <a href="http://www.stumptown.com/">Stumptown Brewery</a> for a taste of their Rat Bastard Ale. These guys are awesome and really made a great Pale Ale beer. With the help of <a href="http://thirdstreetaleworks.com/">Third St Aleworks</a> and <a href="http://bearrepublic.com/">Bear Republic</a>, who both loaned grain and yeast, they made their first beer brewed and aged in time for yesterday's festivities. I noticed how pleasant it really was as I came back for a 2nd pouring after another visit to the cheese table.<br />
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I continued to refresh my commemorative glass at the <a href="http://www.avbc.com/">Anderson Valley Brewing Company</a> with a very refreshing Summer Solstice Cerveza Crema. This beer was perfect for the hot sun beaming on my shoulders and bald head. And it was definitely creamy and sweet and most drinkable. The lady pouring it had a great big smile on her face when she was pouring it for me.<br />
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One thing that got me excited while waiting in line for some pulled pork was hearing about <a href="http://www.uncommonbrewers.com/">Uncommon Brewer's</a> Bacon Brown Ale. The kids were saying it tasted like they had just had a BLT or a burger from the aftertaste. I did taste the bacon but it was more like a flavoring. What surprised me was how thick this pour was. I drank it pretty fast as to keep that foamyness going. I was completely blown away by their Siamese Twin Ale though. It is a Belgian-style dubbel brewed with whole lemongrass, kaffir lime leaves and Indian coriander. That combination of ingredients made it very sweet and very bold at the same time.<br />
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Next On Tap, was the Point Arena Pale Ale from the kind folks at <a href="http://www.ukiahbrewingco.com/">Ukiah Brewing Co</a>. A great American pale ale with nice malt and hops. It was nice to drink as I made my way over to gods at <a href="http://www.russianriverbrewing.com/">Russian River Brewing</a>. I needed a Pilney The Elder real bad. I crave that taste and smell and I saw them out of the corner of my eye. I was even there for the opening of a very special Supplication. Mmmmm, the sour cherries in that masterpiece of a beer are so tasty. I have to admit I also went back at one point for the Damnation. I just love the richness and the smoothness of there beers.<br />
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I remember visiting the <a href="http://bigbluefrog.com/">Blue Frog</a> for a Pale Ale that I enjoyed. The <a href="http://www.lagunitas.com/">Lagunitas</a> folks had a Tap of their Lucky 13 which was pretty outstanding too. A Mondo Large Red Ale as it says on the label and it fits it perfectly. Hops are there but it is very pleasant to taste. And speaking of pleasant tastes, I also had a stop at <a href="http://www.ruthmcgowansbrewpub.com/beer.html">Ruth McGowan's</a> for their flagship Cloverdale Ale. And I certainly love Amber Ales, but this one stood out with that perfect combo of malt and hop.<br />
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Speaking of my love for Amber Ales, I know at some point, I stopped by the <a href="http://www.stonebrew.com/">Stone Brewing</a> folks to get some Levitation. Ale that is. But I was levitating at this point, for sure. And this beer just kept me on my high. It is big, it is special and I lived up to it's name yesterday.<br />
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Although I was pleasantly buzzed it never got out of control. That is, I managed to continue to try things. Like the Bodega Head IPA from <a href="http://thirdstreetaleworks.com/">Third Street Aleworks</a>. I liked the finish on this one. I am a huge fan of IPA's and this one had that bitter up front taste that I enjoy. I went to the Steelhead Extra Pale next. This <a href="http://www.madriverbrewing.com/">Mad River</a> beer was delicious and I imagined I could drink alot of it on a day like we were having. But I needed to move onward as the fest was wrapping up in the next hour.<br />
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So I hit up <a href="http://www.lhasabeerusa.com/">Lhasa</a> and <a href="http://www.goodbeer.com/SWF/index.html">Speakeasy</a> before making back to <a href="http://www.moonlightbrewing.com/">Moonlight</a> to end this day of beer. I felt great, besides my sunburn, of course. And I have the pictures to prove it. And apparently, all the memories too.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com1tag:blogger.com,1999:blog-5009192316227737918.post-49045192900393319682010-06-04T08:42:00.000-07:002010-06-04T08:57:50.250-07:00Having the witch after dinner, with class...After a stacked day of selling Belgian Beer and packing coffee bags, my Flemish friend and I celebrated, buying grabbing a bite in Oakland. John was nice enough to treat at <a href="http://bootandshoeservice.com/">Boot and Shoe Service</a>. We both have been dying to try this place. Kate is a fantastic bartender and incredibly gracious as well. She immediately came over and hugged us and asked us what we felt like drinking. Since I told her I favored a Bourbon cocktail, she offered to make me us Deadly Sins. Along with Bourbon, this cocktail has Sweet Vermouth, Maraschino Liqueur, Dash Orange Bitters and an Orange Twist Garnish. It a perfect treat to start to relax, as we awaited our table.<br />
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We got moved through the waiting list rather quickly and were seated at one of their great communal tables. John and I started to look over the menu and immediately spotted the meatballs and toast and asked our waiter to bring it over. It was a great dish and very popular around the room. I loved the meatball but also loved the tomato sauce and the bread toasted in their wood oven.<br />
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By this time, we already ordered our 2nd round of drinks. I asked the waiter to tell Kate I was in her hands. She made me a bittersweet Fata Morgana with whiskey, Amaro Nonino, Dry Vermouth, orange juice and a pinch of cardamom. Kate was impressing me behind the bar and I was about to be impressed in the dining room.<br />
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A gift of burrata and toast with curly cress and shaved radishes came out from the kitchen. John always makes it known when we eat together of "the dish." For him, it was this burrata cheese. Creamy, soft, stretching across the toast, this dish was amazing. And while in our high, our Pizze landed on the table. I can still smell it, the wood oven still lingers in my mind. And the taste of tomato, anchovy, black olives capers & calabrian peppers is something I will not forget for a long, long time. It was cooked so well and delivered so fast, that the ingredients were so distinct and delicious. We were moved by the whole experience of this place.<br />
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When it came time for Dolce, the strauss vanilla soft serve with olive oil and sea salt was mentioned. I raised my hand in acceptance. And it lived up to everything I imagined and more. It was like cake batter with the soft cream and the salty olive oil melting in my mouth with every slow bite. John got their delicious buttermilk panna cotta with strawberries. That was another tasty treat to go back and forth with the ice cream.<br />
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We decided to go back to the bar and have one more cocktail with Kate. This time she made me a E.U. Made with Gin, Calvados, Carpano Antica Vermouth, Dry Vermouth and Strega. It was awesome. And a perfect send off to us as we reflected on the bridge back to the other side of the bay. It was such a great meal, I could not wait to write about it.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0tag:blogger.com,1999:blog-5009192316227737918.post-40785905774431295012010-05-26T06:41:00.000-07:002010-05-26T06:41:31.494-07:00Freakin' Go Nuts For Dynamo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByOEJ5HUFfREN8CkfqzfLTseRR5ath1b6h_E2FV6SE10zuMh44KAacOBmj8O4X1orCiVwFS1OrHpF4qpI59Mex8mttiuRmF2RwyQFjqff_TFbZHPtW3i0nWaquEMo4x9awJEOxZReNOk/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByOEJ5HUFfREN8CkfqzfLTseRR5ath1b6h_E2FV6SE10zuMh44KAacOBmj8O4X1orCiVwFS1OrHpF4qpI59Mex8mttiuRmF2RwyQFjqff_TFbZHPtW3i0nWaquEMo4x9awJEOxZReNOk/s320/IMG_0021.JPG" /></a></div>Part of my daily ritual has been donut eating. And for almost 2 years I have biked on down to 24th between York and Hampshire to <a href="http://www.dynamodonut.com/">Dynamo Donuts</a>. I think what intrigues anyone that first glances at their menu is the Maple Glazed Apple Donut with Bacon. It is sort of like a dream come true. You can almost relate with Homer Simpson with every bite. And whenever I turn someone new on to this phenomenon, they utter the same moan. <br />
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Another reason, <a href="http://www.dynamodonut.com/">Dynamo Donuts</a> is so appealing is the coffee. They humbly execute some of the best espresso around. Of course, they use one of my favorite roasters, <a href="http://www.fourbarrelcoffee.com/">Four Barrel</a>. But similar to how they apply perfection to every donut, they use the same care in making coffee. All this while being friendliest staff in the neighborhood.<br />
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I used to reign as Mayor of this place, on <a href="http://foursquare.com/">FourSquare</a> of course. I have been recently ousted. :( But, I try to check in at least once a day to regain my mayorship. So, it is no wonder that you may see me carrying a box full of their Spiced Chocolate with cinnamon, sugar & Chipotle dredge. The Vanilla Bean is probably also up in there as well, as it is one of my favorite go-to donuts. It is a vanilla and orange zest donut with a vanilla bean glaze. And the Lemon Pistachio Donut with fresh lemon zest, lemon icing and toasted pistachios is absolutely a show stopper. The combinations are so thoughtful and delicious, you will definitely end up trying the whole repertoire within a few visits.<br />
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Lately, they have been doing a Blueberry cornmeal, which is like the answer to my childhood dreams. It reminds me of <a href="http://chowhound.chow.com/topics/251985">Don's</a> in Livingston NJ. We used to get muffins in this incredible bakery/restaurant growing up. And they were always a combination of corn and blueberry in our bagful. Well, imagine the two combined and walla. <br />
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So, when Jesse, one of the many fine barista's asks me every morning if I want a donut, it is certainly hard to deny my cravings. Like the Lemon Sichuan. That vanilla donut is filled with lemon curd and sugar/sichuan dredge. And the Banana de Leche filled with dulce de leche and fresh bananas is to die for, especially after it's then tossed in sugar. There just are so many and they are all just amazing.<br />
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If you are looking to put a smile on someones face and stimulate there senses with the smells of bacon, sugar and spices, you have to drive down the Mission towards Potrero and give this place a shot. I promise you one thing, it will become a habit.knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com3tag:blogger.com,1999:blog-5009192316227737918.post-1158660075187583262010-05-22T15:39:00.000-07:002010-05-22T15:39:46.115-07:00Another CAMINO TaleSo, I just got back from brunch in Oakland. And once again, I was amazed at <a href="http://www.caminorestaurant.com/">CAMINO</a>. I brought my girlfriend Lori, who is also is a big fan of this restaurant. I love going there too because all my friends work there. I had a chance to hang out with all of them earlier in the week up in Sonoma on a farm. I was so blessed to eat terrific food and drink rose all day in the sunshine.<br />
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But back to brunch...I ordered the wood oven-baked eggs with herbs and cream. Pretty much anything made in their wood oven is going to be fantastic. It's simply a given. And these eggs were so good. I had ordered a couple baskets of bread to go along with the sweet condiment plate. Which, by the way, had sheepsmilk ricotta, walnut butter, strawberries and homemade Meyer lemon marmalade. Yeah, I know what you are thinking. And yes it was, divine.<br />
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Speaking of divine things, the grilled pork and herb sausages were wonderful. That and potatoes roasted in duck fat completed my order. Lori let me eat most of her endive salad with fennel, anchovies and parmesan. She was already full from her poached eggs with fava beans, morel mushrooms, greens and rice. I got to try a bit of that dish today as well and it rocked.<br />
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Lori told Alison, the owner, that their grapefruit juice was the best she ever had. I had both a macchiato and their Pisco cocktail, so I was super content. That cocktail is truly spectacular with it's lemon, gum syrup, egg white and hibiscus bitters. I drank it slowly, to take in the variety of flavors it offers up. I just can't write enough about <a href="http://www.caminorestaurant.com/">CAMINO</a>. I really love being there. Can't you tell?knucklesamwickhttp://www.blogger.com/profile/15465700995852609793noreply@blogger.com0