Category Archives: events


A San Francisco Special Breakfast & DOLE’s Peel The Love Banana Cabana Tour


I have been battling food allergies for a few years now, and was therefore ecstatic to discover that most of the tropical fruits do not set off my intolerances, so I have been indulging in bananas a lot.

Not only are bananas delicious and the ultimate comfort food, they are high in B6, vitamin C, iron, magnesium and potassium, all of which are really helpful with my efforts to heal.  When DOLE approached me to be a Peel the Love Blogger Ambassador I was delighted!  I do “peel the love”, every day!

People take bananas for granted, and forget how versatile and useful they are, for example, I have been using them as an egg substitute, in addition to eating out of hand for my morning breakfast. This weekend I made a true San Francisco treat, sourdough banana pancakes.

There is something in the air in San Francisco that makes our sourdough special, so my sourdough starter gets used for great bread but also for great pancakes.  They are so light and fluffy and and the addition of bananas offsets the lashings of butter and maple syrup from Quebec that I slather on liberally.

I like to add sliced bananas inside the batter while the pancakes are baking, then cover them with a bit more batter so they do not stick when you’re ready to flip them over.




Today I used my “status” pan, as Julia Child calls it, a lovely polished aluminum crepe pan with a Bakelite handle, a gorgeous vintage piece I found at an estate sale years ago. It made the pancakes crisp up to the most perfect color of golden brown.

As an extra treat, I cooked the bananas first in a Bananas Foster sauce, and then we used a little of the extra boozy syrup to spread over our pancakes like some sort of fantastical boozy jam.


Speaking of Peel the Love, I learned recently that I have been opening bananas incorrectly my entire life.  Now I open them like this and it’s so much easier!

I showed my sister this trick over the 4th of July weekend and we we were both astounded that we had never figured this out before. Thank you, internet.

I think it’s interesting to note that most of our bananas in the United States come from DOLE, and the only state where bananas in the US are grown are from the DOLE farms in Hawaii. Hawaii has more than just pineapples!

Peel the Love - Hi-Res

This summer DOLE is holding a national tour called Peel the Love :”Banana Cabana Tour” and they’re coming to the Bay Area next week. They will be featuring unique recipes and ideas for parties and to ideas perk up your every day with bananas. If you’re nearby, go check out the fun, and meet Bobbie, their banana mascot.

Image 05 - Peel the Love Logo

  • Aug. 7 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Grocery Outlet (125 Hickory Blvd., South San Francisco)
  • Aug. 8 – Nob Hill Foods (270 Redwood Shores Pkwy, Redwood City)
  • Aug. 9 – Nob Hill Foods (2531 Blanding Ave., Alameda)

Elsewhere in the nation, the DOLE jeep and Bobbie the Banana will be appearing here.  Yes, there will be bananas, lots of them.


Thank you, Dole, for this opportunity to be a Peel the Love Blogger Ambassador!

Recipe:  Sourdough Pancakes (with Bananas)

Recipe: Bananas Foster

Learn more about the Peel the Love “Banana Cabana” Tour here!

Fascinating banana nutrition facts here

Please note this is a sponsored post and I was compensated by DOLE. The opinions herein are my own.  The Banana Cabana Tour is still a lot of fun and the recipe here and my opinions are my own. I hope you enjoy it!

Hone Your Knife Skills


I received a fun invitation the other day, a chance to check out the new San Francisco Cooking School and take a preview of their knife skills classes.

I have been wielding a knife since I was a little girl, my dad taught me how to use a pen knife to whittle and do little projects, I received the first knife of my own when I was about 10 and have a small collection of pocketknives and the very handy Swiss Army knife. Then there is my collection of kitchen knives, my first being a gift from my mom and my sister when I was 17 when I moved out on my own.

My 10″ Wusthof chef’s knife has been my constant friend throughout all this time, and for many years it was the only knife that I owned. I learned to do a lot of things with it, including paring vegetables, fluting mushrooms, and butchering meat.

Who knew, after five minutes in this class, that I have been holding my knife wrong! The wonderful instructor, David Groff, who was a former chef at Zuni Cafe among other places, told me I held my knife like I was going to shank someone with it. Well, he might not be far off from wrong! However, holding it with the correct grip as he showed me felt a whole lot better and I felt like I had more control.

My sister and I used to practice our knife skills as teens, racing each other through bags of onions and potatoes to see who could finish first. I have practiced my knife skills diligently throughout my adult life, trying every technique that I saw on a cooking show or by restaurant chefs and butchers. I live life with a motto that you can always learn something, and it is very true. Life is all about learning and you will never ever stop learning, especially in the kitchen.

The class is really fantastic, and in a full length class the students work with instructors for three hours cutting up every kind of vegetable imaginable and learning all of the basic knife skills and knife safety techniques. I even learned a new kind of cut, which excited me tremendously.

In class we cut up onions, celery, carrots, zucchini, leeks, and potatoes. The students cut up this variety of vegetables and then take them home, along with the recipe for fantastic minestrone soup, then the students are served soup for lunch. In our abbreviated preview class, we cut up all these vegetables, had a shorter lesson, and then we got to have delicious soup as well. I was so touched that the instructor made me a special batch of soup that did not have potatoes in it to accommodate my oral allergy syndrome.

It was really fun to read about their class schedule. I am rather interested in taking the fish course which is three hours per week for three weeks and where one learns to cut and prepare every kind of fish and cook said fish using every technique. They even have special cooking nights where the students cook from local celebrity chefs cookbooks, and the chef is there to guide them along, along with a dinner afterwards.  Wouldn’t you like to play in the kitchen with the chefs from Kokkari or Bar Tartine?  I think it would be a fun thing to do with the team at work or for a party.

We got to peek into the other side of the school as well, where a full roster of culinary students were completing a pastry course. It was always a dream to complete a pastry program at a culinary school, maybe someday if I can get a different kind of job situation I will give it a try. It is intense training, but the students in there were having a blast and what they were making looked fantastic.

When I got home with my mound of baggies of prepped vegetables, I promptly made a wonderful minestrone for myself, although I used Nonnie’s recipe.  How I miss her, but eating her recipes always make me feel like she’s right there with me.  I bet she held her knife correctly!

Take a class!

San Francisco Cooking School

Bay Area Food Bloggers Picnic

We have a wonderfully talented group of food writers, bloggers, photographers and food lovers in the Bay Area and thanks to social media we know who we all are and, on occasion, we get together for some shenanigans.


From Wikipedia Commons

This year I took on organizing a date for a picnic in San Francisco and chose Dolores Park for our venue. It’s usually sunny there, it has a great view of the city and is reasonably close to BART and other public transportation. The park is also right across the street to BiRite Creamery. A picnic with fun people, a pretty spot and decadent ice cream, it is such a winning combination.

The morning fog blew away pretty quickly and despite the stupidity of the City watering the lawn during the night (very soggy and muddy lawns) we had a very merry time.

Many lovely friends and new friends came to share in the afternoon and of course the food was terrific.  I made my favorite sangria and that was a big hit, and I could have doubled the quantity and still would have not made enough.   Next time I will bring two jugs worth, or six bottles of wine!
Bay Area Food Bloggers Picnic

It was one of those magical times when we were not playing with our phones *overmuch* or taking pictures constantly, we were in the moment and enjoying each other’s company, trading stories, singing goofy songs and talking about food and writing.  We did play some hilarious music on our phones, tucked into a red Solo cup for acoustical enhancement purposes.

Yes, it’s true, we were all singing Makin’ Bacon Pancakes, the New York remix, for way too long and it’s still in my head today.

Bay Area Food Bloggers Picnic

When the sangria ran out and the fog started to blow back in, we gathered up our soggy Mexican picnic blankets (funnily, almost everyone brought one) and headed to the long line at BiRite Creamery.
Insanely long line at BiRite but we don't care - sundaes!!!!

Despite the line being ridiculously long we were patient and chatty, and it really was worth the wait.  Just sampling their vast and unusual selection is worth a bit of catching up on life and people watching, and soon enough we all had our decadent ice cream treats in hand.  With frozen mouths and sunburned faces we chatted a bit more before scattering to our own destinations – Tartine, a tour of the Mission, BiRite Market, home.  We said farewell and until next time.

Picnics in the summer are my favorite thing to do and this time so many of my favorite people were there.  Thanks to everyone who attended and for your amazing and decadent treats!

Thanks to:
Faith – Blog Appetit
Diane  – Will Write For Food
Amy – Cooking with Amy
Owen – The World of Owen Rubin
Jenn – FootBat and EastWest Pastry
Lori and Doug – Fake Food Free
Deborah and friends – Lunch In A Box
Nathan – Knit1Eat1
Christian – Dad in the City
Jennifer and Baelson – Revel Kitchen
Orly and friends – Yumivore
(if I missed your name here, I’m so sorry!)

The Recipe:

Carmen Miranda Sangria – San Francisco Style

If you live in the Bay Area and want to join the Bay Area Food Bloggers group on Facebook, ask to join here, and also there is a Google group, ask to join here.  We are food writers, bloggers, photographers, culinary-minded entrepreneurs and food lovers.  We are also people who used to do all of the above (i.e., lapsed) but are still interested in food and culinary scene.  We connect to share opportunities, ask questions, get support and socialize.  These are not forums to promote yourself or your brand, however.

Grown Up Boozy Treats – Negroni Jelly

I was invited to attend a craft night by a local art and yarn shop this week. Our hostess provides wine and nibbles but welcomed contributions so naturally my thoughts turned to cocktails.  Knitting and drinking a cocktail is positively the best thing ever.

The Negroni is my favorite cocktail these days, equal parts of St. Georges Terroir gin or #209 gin, Campari and Carpano Antica sweet red Vermouth, stirred with ice and served up in a swanky glass with a bit of orange peel. The diehard Italians serve it over ice in a highball but I prefer it my way.

I drink alone, yeah, with no body else! #Georgeknows

It’s not often convenient to bring a cocktail shaker and ice and cocktail fixings with you to a craft night, especially when the venue is a comic book store, so why not resurrect the old 80’s favorite of Jello-O Shots in Negroni form? Since these are grown up boozy treats I like to call them jellies as the British do.

Negroni jelly is shockingly easy to make. Actually, I forgot to make these until about 12:45 am and rousted myself from bed and mixed them up in under 2 minutes.  I heated up a cup of water in a measuring cup, added a few pieces of orange zest and two packets of unflavored gelatin and microwaved it until the gelatin was completely dissolved. Every 20 seconds or so I would stir the mixture with a fork. Then, I poured this into my small casserole dish, and measured in equal parts of  #209 gin, Campari and Cinzano Rosso, gave it another stir with the fork, and put it in the fridge.

To serve, cut little cubes with a spatula, plop into a cup and serve.

Negroni jelly

I preferred to eat the jelly with my fingers, a kid at heart always!

Negroni jelly

Besides being visually stunning, their flavor was truly zingy.  The presence of the orange was lovely and subtle, the flavor of a good Negroni was really clear and the jelly had a pleasant, bitter tang of gin and Campari. We couldn’t stop eating them and wiggling them at each other.

The evening was really fun and a bit surreal.  We were a bunch of pretty girls (and one cool guy) sitting in a comic book store knitting and eating boozy jellies and sipping wine.  The regular customers were pretty cool about our being there but there was a distinct feeling of being in an episode of The Big Bang Theory.

Although the Negroni jelly had a strong alcohol flavor it doesn’t really have much alcohol, so one can eat them with without compunction. I will be making more jellies of a boozy nature for the upcoming craft nights. What flavor should I do next?

Negroni Jelly

Cocktail Adventures with LUPEC

Like any urban lady I love sipping a well crafted cocktail. It was my pleasure to join an amazing group of ladies called LUPEC or Ladies United for the Preservation of Endangered Cocktails. Many members are bartenders or business owners or aficionados like myself and several of the members are some of my best friends.

At our last meeting we had the opportunity to try two fantastic cocktails. The first was a wonderful cocktail using Casa Noble Organic Reposado Tequila.

CN Reposado Angle

Casa Noble is located in Jalisco Mexico and uses blue agave for their tequila. You don’t find organic tequila very often and the Casa Noble tequila is quite special. The Reposado is aged for just under a year in French white oak barrels, like fine wine. Their Anejo tequila is aged between two to five years in the oak barrels. The Reposado tequila tasted more like a fine whiskey to me, smokey and oakey. A fun note about the distillery, they have partnered with famed rocker Carlos Santana. Not only does he make amazing music and sexy shoes for us ladies but now he makes tequila. I just love this guy, and he’s local too.


Casa noble

LUPEC met at Laszlo, which is a fun bar in the Mission district and the bartender there, Kevin, made a wonderful Old Fashioned for us using the Reposado tequila.

I have long loved the Old Fashioned cocktail, ever since the Commander of the US Power Squadron sat me down one day at the tender age of 12 and taught me how to make one. The Power Squadron is like a country club but for yachts and powerboats, and my late father was Commander for a time. The Commander I remember the most was a family friend and he would have us over to his home on the Peninsula often. The Old Fashioned was his favorite tipple and he was shocked that his favorite “bartender” only knew how to mix the perfect martini. I guess you could say I had rather of an Auntie Mame childhood, mixing cocktails for my family’s friends and guests.

For those of you unfamiliar with the cocktail, it’s a drink of a sugar cube dowsed with bitters and a few pieces of fruit or orange rind, muddled together in an old fashioned glass, named for the drink naturally. Whiskey and sometimes a dash of soda water are stirred in with a few large hunks of ice and garnished with more fruit. I used to carve out the ice myself with an ice pick and block ice because that’s the way he liked it. These days I love the silicon large format ice cube trays such as these from Tovolo.

Tequila old fashioned

You can vary the Old Fashioned by changing up the bitters or the whiskey, using American whiskey or rye, and now, using an aged tequila. What a great twist on an old favorite!

Kevin’s version used simple syrup instead of a sugar cube and although I am not sure what kind of bitters he used I am quite fond of either the Bitter Truth aromatic or orange bitters. This Old Fashioned had a mysterious and alluring smokiness to it from the oak barrels of the Reposado. The brandied cherry was a nice touch.

Square one

We were served another fun cocktail that night featuring vodka from Square One.

Square One is another organic distillery that I have enjoyed getting to know over the past two years. They use organic rye from the US to make their vodka and water from the Grand Tetons; it is so lovely and smooth. They infuse some of their vodka with unusual flavors and I am quite fond of the Basil infusion. It has organic Thai, lemon, Genovese and sweet basil varieties, plus a touch of organic coriander (cilantro), honeysuckle and lemongrass. It is very aromatic and unusual and makes great cocktails.

We were served a riff on the Last Word, called at Laszlo as the My Word and it was definitely refreshing and a little dangerous. One could have quite a lot of these on a thirsty night.

Both of the representatives for Casa Noble and Square One are delightful ladies and it was great fun to get to know them and sip their cocktails. I am hoping to add the Casa Noble Reposado and Anejo tequilas and the Square One Basil to my liquor collection for some cocktail play at home.

Make these yourself!

Reposado Tequila Old Fashioned

2 T water
1 lump of sugar —- or 1 tsp. agave nectar
Angostura bitters – or any bitters you like, there are some amazing ones, my current favorite is the Bitter Truth orange bitters
A 3” piece of orange peel, no pith (white part)
2 oz Casa Noble Organic Reposado tequila
Brandied cherries or maraschino cherries (or a piece of pineapple, a piece of orange or all of them)

Dissolve a small lump of sugar with a little water in an tumbler. You can use agave syrup instead if you like or simple syrup. Add two dashes bitters and a piece of orange peel, but twist the orange peel first then rim the glass with it before placing it inside the cocktail glass. Muddle (smash gently) with a spoon for a few minutes. Add a large cube of ice (large format) or fill 1/3 way with ice cubes, add the tequila and stir well. Garnish with fruit. Sip!

(printer friendly)


Square One Basil My Word

3/4 oz. Square One Basil vodka
3/4 oz. yellow Chartreuse
3/4 oz. maraschino liqueur
3/4 oz. fresh lime juice

Mix all together in a shaker with ice, shake or stir well until very cold. Strain and serve up in a coupe or martini glass that has been chilled. Sip!

(printer friendly)


This weekend I was invited to a wonderful Northern California treat, an oyster picnic at Hog Island Oyster Company. Oysters are a perfect protein and a great example of sustainable and environmentally responsible seafood farming in California. Located along the Tomales Bay, the Hog Island Oyster Company, among others, grows over 3 million oysters a year, all Food Alliance Certified Sustainable.

My friends have an annual tradition of picnicking at Hog Island with their family and friends and I was delighted to be included this year in their wonderful picnic, which includes raw and grilled oysters fresh from the bay, plus wonderful wine and side dishes brought from our homes.

For years I have had oyster parties where we would buy a couple of boxes of medium oysters from Drake’s Bay Oysters (formerly Johnson’s Oysters) and grill them over mesquite with a variety of savory sauces or just lemon and hot sauce. Drake’s days of operation are coming to a close because the National Park Service decided to shut them down, and fabricated and misinterpreted evidence and have steadfastly ignored all scientific evidence to support their claim they operate sustainably while protecting the environment. We are continuing to hope they can get the NPS to overturn their irrational and puzzling decision and listen to Drake’s and all of the environmental and scientific groups supporting them to let their oyster farming continue.

I no longer have a place to grill at home but remember my oyster parties fondly and was very excited to have a chance to join a party of oyster lovers. My dearest friends joined me, D___, my little friend Bug and L___ are major oyster aficionados also so we packed up the car and hit the road.

Love this view

The drive north and west was quite pleasant, despite a bit of traffic along Sir Francis Drake Boulevard that leads from San Rafael all the way to Highway 1. The slow pace afforded us time for a natural history lesson given by yours truly on some of the wildflowers and trees in bloom in the chaparral, riparian and redwood forest environments. We passed through Samuel P. Taylor State Park, a beloved place for creek walking, picnics and hiking, and I hope to go there soon to do some of that with my friends.

Arriving at Hog Island on a weekend is an adventure. Highway 1 is lined with cars trying to park precariously on the side of the road to access the various oyster companies and restaurants that line Tomales Bay. We were very lucky to snag the last spot along the bed of oyster shells along the shoulder near Hog Island’s spot. Each night after the oyster farm closes they dump wheelbarrows full of shells along the shoulders, where cars crunch them into pure white and rather fragrant gravel.

We trudged along, carrying our loads of picnic baskets and apparatus to the reserved group picnic tables that hug the edge of the cove. If you don’t have a reservation don’t bother going, it is so very crowded there and the lines for oysters and a spot to sit were ridiculous. Instead, buy oysters to go and find a picnic spot in Point Reyes National Seashore; there is nothing finer than slurping oysters while sitting on the beach!

Pretty sunny day
(windblown but happy with the great view)

The sunny sky dotted with dragon and dolphin shaped clouds was perfect, just enough sun, the wind was up but it wasn’t too strong and we didn’t need coats at all, which is a complete miracle for the unpredictable weather along the bay. As experienced picnickers in Northern California we were prepared for everything, including wool hats, thermoses of espresso and flasks of whiskey, to sunhats, SPF 30 and chilled wines. Both D___ and I have glorious picnic baskets with all the accourterments required for sophisticated picnicking.

I brought a foie terrine to the picnic today
(a treat from D’Artagnan)

Cheese plate: chèvre, St Andre, Dubliner
(chevre, Dubliner and St. Andre)

Fun nibbles
(a trio of fun nibbles including chicharonnes from 4505 Meats)

We laid out our pre-oyster feast of savory tidbits along with L___’s batch of divine lemon meltaway cookies, bite sized lemony buttons that were egg-free (for me!) and D___’s enormous container of beignets fried up freshly that morning, just like the ones from Cafe du Monde! She even brought along a container of powdered sugar to redust the fluffy pillows of fried dough. Such evilly delicious treats and both sweet treats were the hit of the day.

L___ looked at me with a glint in her eye and said,

“Yes, I am really going to go there…. oh yeah……. I am!”

She then spread a bite of beignet with the foie pate. Oh my stars, did that ever look amazing. I had to try it too and it was true evil genius.

An evilly brilliant idea, pâté on a homemade beignet

After a very long wait in line our oysters arrived. Oysters really are just the perfect picnic food. Contained within their rugged and ruffled shells are the perfect bite (or two) of saline, oceanic goodness. Hog Island provides each group reservation with a bag of ice, a huge bag of oysters, a tray, gloves and an oyster knife and shucking instructions if you want them, and mesquite charcoal for the grills, plus all the oysters and mignonette sauce you desire. C___’s mom brought up a pair of sauces that were sloshed on the oysters as they grilled: a red Thai curry sundried tomato sauce and a delicious garlic herb butter. I had intended to bring my amazing garlic butter for oysters but a mishap in the kitchen that morning prevented its use, next time!

LunaRaven13s photo of our oysters

(L___’s photo of our enormous sack of oysters – please check out her other photos and art here and photos of our picnic here)

Everyone got into the fun of shucking and the shucking jokes flew fast and wild. N___, D___ and I took up our knives and started prying oysters open, some to slurp just then and some to put on the grill. Even young master Bug had a go and we were soon drenched in brine and well dusted with bits of shells, miniature mussels and limpets. Oddly this year we noticed the oyster shells were really crumbly and flakey but no one seemed to mind much the bits of extra calcium in their treat. No pictures though, shucking oysters is a messy business.

My method of grilling oysters is simple. Over a bed of coals, you place the rounded side of the oyster on the grilling rack and watch them. After a few minutes liquid will start to bubble and burst out of the shell. At this point, remove them from the heat with tongs and using a towel or hot pad and an oyster knife it is quite easy to slide the knife between the two shells. Remove the top (flat) shell and discard, and cut the oyster free from its curved bottom shell. It’s much easier opening oysters this way than trying to pry them open for a raw bite. If you ever watch an oysterman or a chef at a raw bar open oysters you must understand just how physically tough they are.

Now, return the oyster in its open shell back onto the grill and dollop in a little sauce and watch them again. Remove the oyster from the grill when the sauce is bubbly. Repeat until everyone is full. If you are grilling for more than 30 minutes you will need to add a few more pieces of charcoal to the bed of coals to keep the heat going – I bank them along one side of the grill and move away the oysters from the live flame.

Mini sweaters were a big hit
(lots of wonderful wines and my mini sweaters were a big hit although the whimsy was lost on a few folks. I think they are an essential part to any table.)

The 50 pound bag of oysters seemed large but it didn’t take long to go through them all. We opened more wine and sat back and watched the beautiful view and chatted with each other in a sated fashion.

My BFFs @Biggie and R - such a fun day
(Bug is taking a break after all the pate and oysters in his glamorous Mom’s lap!)

We are all very excited about N___ and C___’s impending move to the Bay Area. I looked around the table and realized that these people, all so near and dear to my heart, were all friends that I found through Twitter.

Picnic buddies @lunaraven13 @knit1eat1 thanks for having us!!!
(C___, N___ and L___)

L__ and I met and bonded over Massa Farm’s duck harvest one year, and she knew D___ from food blogging so the three of us had a blast one night organizing a dinner of the Bay Area Food Bloggers and have been the best of friends ever since. We are like sisters and it’s a wonderful thing.

Mustache gang(the Bay Area Food Bloggers infamous mustache incident on our first excursion together)

Two years ago we had a twitter-sourced meet up of local knitters, crocheters and dyers and met N___, who is an incredible knitting designer and artist, and his husband C____, who graciously kept us company and allowed us to geek out over fiber and fun. Through the magic of Twitter and Facebook we have deepened our relationship and having them move closer is going to be fantastic.

We are planning another visit to Tomales Bay this summer for more oysters and picnicking. I shall be sure to correctly prepare my garlic butter sauce but in the interim will enjoy it on prawns and grilled fish.

Fondue of Butter for Seafood
2 cubes of unsalted butter (1/2 pound or 1 cup)
1 head of garlic, peeled and trimmed
1/2 tsp. salt
1/4 tsp. sweet paprika
1/2 tsp. shallots or onion powder (if desired)

In a small saucepan over very low heat melt the butter. Add the garlic and cook very slowly without simmering for an hour or until the garlic is extremely soft and tender and yet not browned. It is very important to monitor the heat of your stove to ensure the butter does not boil and brown and the garlic stays creamy white. When the garlic is super tender use a fork or an immersion blender to puree the garlic. Add salt to taste, the paprika and the shallot/onion powder. Keep warm while grilling the oysters in a small pot on the corner of the BBQ and dollop spoonfuls into the oysters. Grill until bubbly.

Also, if you are feeling too challenged by dealing with placing the oysters on the grill to finish with the garlic butter, you can place a grill-safe skillet on a corner of the grill and fill with the butter, and plop in the oysters as you open them after their initial grilling. Your guests can use a cocktail fork or spoon to scoop up an oyster as they wish.

Printer-friendly recipe

A few notes: Please buy your oysters and seafood from reputable, sustainable sources. On the West Coast you can gather your own shellfish but the red algae that plague our waters can cause Paralytic Shellfish Poisoning (PSP), particularly in mussels, therefore a quarantine applies to our coast from Oregon to Mexico and shellfish are generally unsafe between March and October. You can phone the Biotoxin Information Line 1-800-553-4133 to get updates on current quarantines and health advisories throughout the year. Other types of shellfish, including oysters and clams, and commercially harvested mussels from certified companies are not included in the quarantine. The commercial companies test their shellfish and are certified as toxin-free.

Perfect Protein:

This summer I will be writing about sustainable seafood as part of the Perfect Protein project, created by Eric Ripert and Mario Batali. The book, “The Perfect Protein: A Fish Lover’s Guide to Saving the Oceans and Feeding the World” by Oceana CEO Andy Sharpless, is a new, thought-provoking book on why and how we should and can quickly increase the amount of wild seafood in our oceans; as well as how as consumers we can shop and eat more of the right seafood to help feed the world, address hunger and improve the world’s health. I am proud to be part of this project this summer as I have long been a proponent of wild and sustainable fishing, whether fished by myself or by commercial sources. Since I was a teen I have carried a copy of the Monterey Bay Aquarium Seafood Watch’s guide in my wallet, and now have their app on my phone. I love seafood, and feel especially lucky to live on the California coast with all the wonderful edible creatures off our doorstep.

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Weekend Fun and This Includes Brunch

This weekend we had warm weather. This time of year in San Francisco is like the rest of the world’s summer, one can go to work without a warm jacket and suddenly ladies wearing skirts with bare legs looks like a good idea instead of scoffing at all their goosebumps. I dusted off my linen skirt, said hello to my pasty legs and took them out for a spin.

My dear friend C___ invited me to join him to a trek to the Livermore Valley. He had been gifted a wonderful bottle of wine from Murrieta’s Well Winery and wanted more. The winery is built on the site of the spring where Joachin Murrieta, the famed outlaw and bandit, used to water his horses. There is a nice little fountain built using the spring water and no more wild horses. The wine, however, was fantastic and well worth the drive.

At the vineyard
(me standing on actual dirt! It feels as if I haven’t been outside in years. Oh wait!)

Chris at the vineyard
(my dear friend C___ whom I’ve known since I was a sweet young thang of 18.)

Murietta's Well is where he camped, fascinating
(If there is a historical plaque I am compelled to read it, thanks to parental training.)

Chris at Murietta's Well
(THE spring, please note the horses and Senor Murietta depicted on the tile)

It is a beautiful spot, very hot and arid and this seems to suit the vines. Surprisingly to a few folks wine grapes, like good tomatoes, like to be stressed.

(detail of the steps leading up to the wine tasting room)

(peeking out the window to the vines and patio)

Their winemaker is Chilean and has been planting Portuguese grape varietals but making them in a Rhone style. I learned a lot about varietals I had never heard of previously. The tasting room was busy but we got the full treatment and ended up having a glass of wine on the balcony overlooking the vines while they pulled our wine from the “library” since we were allowed to buy some things not usually available. I like my wine friends and their superpowers!

Not enough of a recommendation for me.
(one of their award-winning whites, but who knew Houston had a wine competition / rodeo?)

View from the balcony
(a fine view with a glass of wine)

Me and Chris at Murietta's Well
(happy happy)

We ran into some traffic in Livermore, some of the side streets were really cute but overall the place is reminiscent of Los Angeles sprawl with housing tracts popping up on the hills. Some vines were being planted too, I would rather see the wineries expand myself.

Traffic in Livermore

I came home from winetasting and made myself some of my homemade bacon! Wow! Then I took a nap! Then, I had more wine.

Delicious! Murietta's Well 2010 Cabernet Franc
(a post-wine-tasting glass of wine)

Sunday morning I went to brunch. Please note this is the most social weekend I have had where I just did things for fun and it felt great to be “normal” and to make plans with friends and be able to actually attend them. Brunch was a popup for a local bakery, Marla Bakery, at the State Bird Provisions restaurant. If you are going to be in SF this Sunday I would recommend having their brunch, email them for a reservation or go early at sit at the counter like we did.

Marla cherry tart
(cherry and frangipane tart)

Anticipation is building for @marlabakery brunch

Marla’s pastries are incredibly beautiful. This the Marla bun which is like a palmier but made into a larger roll.

Lovely cherry & tarragon scones @marlabakery

I had dried cherry and tarragon scones with a little jar of marscapone and rhubarb compote piped in. All of these years searching for decent clotted cream in the city and I realize, stupidly, that I should have been using marscapone. It was truly brilliant. I didn’t get much of the tarragon but it is allergy season after all and my nose proved shamefully incapable of detecting aromas this weekend.  These sold out before Noon and I am very glad I had the foresight to order one to go.

Keep thinking about this lamb & fattoush @marlabakery brunch

For the brunch “entree” I had roasted rare lamb that took three days to prepare. It was rubbed in yogurt and barahat and was roasted perfectly.  Tender, thin slides were drizzled with harissa spiced yogurt. The flatbread had been brushed with spices too and was enormous and warm like a hug. The fattoush salad was herby and tart and included pickled onions and crispy flatbread crackers.

Darling coffee service @marlabakery brunch

I washed this down with a glass of cava and coffee service by Wrecking Ball. Ethopian coffee in a tiny carafe really hit the spot. The little biscotti were a nice touch too, I gifted them to my friend as they contain almonds and I can’t eat them right now.

I wish I could go back this Sunday but I will be off on another adventure!

Where to Go

Murrieta’s Well
3005 Mines Road
Livermore, CA 94550

Marla’s Bakery
Every Thursday between 4:00 pm – 8:00 pm at the Mission Community Market at 22nd & Bartlett in San Francisco
Watch their Facebook page for pop up brunch locations

State Bird Provisions
1529 Fillmore Street
San Francisco, CA 94115

A Day in the Sun

There is a kind of a euphoria that falls over me after having a migraine. I don’t know if it is the relief of not being in pain or if it is an increase of seratonin or if it is just a feeling of wellness after being unwell.

Whatever it is, after five full days of an evil migraine, today I am pain free and feeling happy.

20130427-182458.jpg20130427-182631.jpg(Peruvian riff on a mule and a piña pisco punch)

I was able to sit in the sun and have a lovely brunch with a friend and relax and chat about food and family and enjoy being outside. It was a bit surreal, is this what normal feels like?

20130427-182816.jpg(I enjoyed the montadito burrata without the egg)

In this euphoric state I have a lingering feeling of lassitude, a bone deep fatigue that lifts off like a wisp of ash floating up from an ember. There is a mental vagueness, which is problematic during the work week, but on the weekend I just go with the flow. Sitting in the sun and slowly eating and sipping and watching the buzz of the Bay was just the right speed. The patio at La Mar is a very pleasant spot.

20130427-183023.jpg(a super chifa)

20130427-183252.jpg(yes, it’s true, I ate and enjoyed brussel sprouts but there was candied bacon involved)

After brunch I made my farewells to my dear friend and strolled to the Ferry Building to play. I only had simple decisions to make today. Should I buy some burrata and bread? Yes. Should I treat myself to a salted caramel vegan donut for breakfast tomorrow? Yes, yes. Do I forgo dinner and just nosh on a meat cone from Boccalone and the bread and cheese? YES Please! Should I rest when I get home. Oh, yes. Most assuredly.

Should I buy a stuffed chicken for the Roost? Hmmm, I’m still thinking on this one.


I am slightly sunburned after brunch and still stiff and sore all over, part of the effects of the postdrome migraine phase, but it’s all good. I have the entire weekend to relax.

I Miss You / I Miss Your Onion Dip

Everyone was talking about what they were cooking and eating for the Superbowl, our last sports hurrah until Spring Training starts in a few months.  It started me thinking about all the fun parties my family used to have for the Superbowl and how much I miss those days.

My mom would have a dichotomous party at her fabulous Russian Hill apartment, the 49ers hopefully would be one of the contenders, we wore our colors and sipped Chardonnay and Pinot Noir and ate her lavish spread of appetizers and something luxurious to fill in the corners, like lasagna and her Boston cream pie.  Friends from the choir, our blended family, and other family friends would join the sports fanatic side of the party rooting for the teams, while other friends (big wigs in advertising) would root for their commercials and discuss that side of the Superbowl experience.  It was so funny to hear people say, “Shhh! The commercials are on!”

My dear sister would often make her onion dip for picnics and football game watching parties to eat with the ubiquitous ridged potato chips.  It’s a marvelous concoction with the usual ingredients (sour cream and onion soup mix) but it had a special, wonderful nuance to it.  She shared with me one day that it contained a small shot of very fine gin, now isn’t that a brilliant idea? Who would have thought, but it really made for the most perfect onion dip.

I always had sort of an Auntie Mame fantasy of my sister discovering this wonderful addition – her sipping an elegant martini in her tiny SF kitchen while adding this and that to the dip, and then…….

Hmmm, perhaps a touch of dill, a little more cracked black pepper, some onion powder, oooops! There goes the martini!  (pause to taste….)  ((big grin))

I am sure it really was nothing of the sort but you know, it’s a fun “movie” to run in my head and I know she would laugh at it.

My family has moved away and life’s changes has made our getting together a rare experience.  As I had the Superbowl on and was alone eating store-bought salsa and waiting for my humble vegetable soup to cook when I had an epiphany that I missed my sister’s onion dip, and I miss her even more.

Diner en Blanc San Francisco

Ever watch those viral videos of flashmobs dancing or doing other crazy things? San Francisco had it’s own version of a flashmob – a dinner al fresco where everyone dresses all in white called Diner en Blanc San Francisco.


Originally from France, the Diner en Blanc phenomenon is where diners are dressed with the height of fashion and descend upon a secret location at a designated time and dine al fresco, until the end, when everyone magically clears up their picnic and tables and vanish into the night leaving nary a trace of ever being there. Imagine it as an Occupy movement but with food and happiness instead of violence and arrests.

I was invited to attend Diner en Blanc San Francisco with some friends. Months ago the tickets to the event were purchased and the date was set for the late fall but the location was a secret.  We waited excitedly for the email announcing the location, and by 3 pm on the day of the event we learned we would be dining at the Marina Green!

Sadly our brief warm weather departed that morning and the fog was thick and “frizzle” was falling heavily. Frizzle, if you are not in the know, is fog and drizzle, where visibility is hazed and one feels a constant and light prickling of tiny droplets on your skin. It’s quite refreshing if you are a fern but for humans and cats it is quite sodden.


(Warm but with damp hair)

We had a great time figuring out what to wear and how to decorate our table for the dinner. Our shopping efforts to find elegant, all white evening wear resulted in mostly white denim and linen but we added warmer things like blankets for the laps and luxurious pashmina throws for chilly, frizzled shoulders. I was fortunate enough to have on loan from my mom a luscious cream wool coat with a white fur trimmed hood, normally my apre ski wear but perfect upon this chilly and damp occasion.

We arrived at the Marina Green by 5:00 pm to claim our table and rent our white chairs from the organizers. There were hundreds of dining tables set out on the green and thousands of diners setting their tables and arranging their decor for the evening.


Our table was dressed in D___’s great aunt’s heavy white damask linen and lace table cloths with matching serviettes, her grandfather’s railroad silver service (Reading Railroad, no less) and a variety of white table wear. I brought along the Block china demitasse set from my late neighbor Lucille, complete with silver demitasse spoons, a S’Well thermos of espresso and another of frothy steamed milk. We had a lovely floral arrangement of cream roses and hydrangea and lime green Irish belles, wrapped in a banana leaf inside a round vase. Tiny votive candles were arranged in little clear cups weighted down with a spoonful of water.


Despite this elegance, our first effort at Diner en Blanc made our table look like we were the poor churchmice cousins at a fancy dress ball. Surrounding us were tables with extremely elaborate settings teeming silver chargers, 5′ high floral arrangements, candelabra, tiered stands filled with the finest delicacies, silver footed champagne buckets and fancy cocktail shakers, arbors of fairy lights and hanging Chinese lanterns. Someone had recreated the Golden Gate Bridge all in white as their centerpiece!

We vowed next year to take our decor up to the next level and go all out. Nonetheless, we really enjoyed our cozy and quietly elegant table for four.


Our menu was representative of the bounty of San Francisco: Columbus Salami’s new Farm to Table fennel salami, local cheeses from Rouge et Blanc and an Acme baguette, a salad with strawberries, feta, walnuts and a balsamic dressing, red cooked Chinese chicken, garlic roasted mushrooms and a deluxe French chocolate cake with cream cheese frosting, chocolate dipped strawberries and chocolate shavings.


We sipped Mumms Cuvee Rose sparkling wine and Stag’s Leap Pinot Noir under the foggy skies, and at dusk, lit our candles to dine. The event began with the ceremonial waving of the serviettes and the crowd hooted and cheered until our arms tired of waving the fine linen around in circles.

Throughout the night pockets of cheering erupted as the San Francisco Giants dominated over their playoff game for a spot in the World Series. We saw elegantly dressed people furtively watching the game in flickering candlelight. GO Giants!


The wind picked up and the frizzle fell firmly but everyone was undeterred in their enjoyment of the evening. Under the drapery of our table linens we were cozy and warm with heavy blankets covering our laps and feet. The breeze played havoc with our votives but we discovered by toppling the cups over they still burned perfectly protected from the wind.

We savored our wonderful dinner.  The salad was teeming with surprise goodies with each bite.  The red cooked chicken was so complex and melt in your mouth and was perfect with the garlic laden miniature mushrooms.  Our bread basket lined in heavy linen became damp from the frizzle but the chewy sourdough and fresh, sweet butter were the quintessential San Francisco accompaniment to our multi-cultural meal.


We lingered over the wine, nibbling here and there on cheese and salami until the dessert hour was reached.  Cheers went up and more serviette twirling ensued when the Giants won the game, hooray!   We finished the wine at last and then poured steaming hot espresso topped with hot, steamed and frothed milk. The gorgeous cake was cut and a wonderful sugar and caffeine high lifted our laughter above the crowds around us.



(After – sorry for the flash photo)

Finally, at 9 pm, we hastily packed up our leftovers and table settings, returned our chairs and strolled over to our princess parking by the seawall.

Farewell Diner en Blanc, until next year!