Tag Archives: photos

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.

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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.

Oysterfest

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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Wordless Wednesday – Views

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My desk view

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View while icing my shoulder

Wordless Wednesday

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(the sky reflects my mood, changeable)

Wordless Wednesday – Emptiness

Oh Winter, how empty you make me feel.

Sometimes though, a small thing brightens my day.

photo.JPG

Wordless Wednesday – Beet Me!

Farmer McGregor’s dream beet or the latest in beet headwear?


(Mutant beet from my CSA this week!)

Your thoughts, please, on what to do with it….

Wordless Wednesday, Holiday Edition

This Wordless Wednesday is especially for my family and friends who miss Christmas in the city by the Bay, enjoy!

Winter Hush

I love the hush of a winter garden. Drifts of leaves pile up carelessly, a lone apple on the tree, yellowing. Moss growing on stone steps, which will be blasted by the heat of summer but, now, all is cool. A scent of woodsmoke hangs in the air. The piracantha glow like embers. A forgotten rake lays idle.

So much stillness, so much promise for Spring…

Rainy Day Waffles

There’s nothing finer than waking up on a Saturday morning hearing the rain pitter-patter on the roof, the faint tinkling of wind chimes from the front porch and the smell of coffee. Burrowing under the covers I savor the quiet moment then remember mOm is making waffles. Out of bed I leap!

It’s so dark out from the rain that the Christmas lights are still on. After some reviving coffee mOm starts the waffles.

“It’s a new recipe, and it has weird things in them, like seltzer water and dried buttermilk. They get crispy outside but stay nice inside.”

Okay, Mom, I am sold!

Our family waffle iron is a treasure. You may recall that I’ve mentioned we are inordinately fond of our kitchen appliances? This old waffle iron with real Bakelite handles was at a friend’s cabin in Brooktrails. A visit there always meant bucolic views, lazing on the deck in summer or in front of the Benjamin Franklin stove in winter and waffles for breakfast. When our friends sold the cabin we asked if we could have the waffle iron. I also received a sprig from the giant Christmas cactus, which had the most gorgeous blooms. It is still thriving in my kitchen but has never bloomed, despite all the many moves I have had. I think it needs higher elevations. My Mom’s cuttings have also thrived but they bloom for her, but we are at 1,300 feet here.

Behold, the waffle iron:

It’s the Cadillac of waffle irons, or perhaps a Lamborghini…. Covet, covet…

On Thanksgiving eve I roasted quince that I picked up from the McEvoy Ranch booth at the Ferry Building along with a gigantic Lisbon lemon. I sliced the quince with cranberries and grapes, which we used for our T-Day salad, and the leftovers were transformed into a warm compote for our waffles this morning.

Prepare yourself, waffle porn…

Melty with butter…

Boysenberry syrup, mmm.

I slathered mine with butter and then spooned the rosy quince on top and added extra buttery syrup on top, and promptly ate it. Fortunately my stepdad’s waffle was ready for her closeup.

They sure don’t last long though… Sadness…

We slowly consumed the local paper and dozed in front of the college football games playing in the snow. I am about to get going on finishing a pretty sweater in kid mohair yarn in the palest lavender hue, only 2/3 left to go for the last piece! And more potato butter buns are rising in the kitchen. What else can a gal do on a rainy day?

Roasted Quince

1# quince, I had 2 huge ones, peeled, cored and sliced into wedges
1 c whole grapes, or 1/2 c raisins
1/2 c dried cranberries
1/2 c sugar – or I used 1 c ginger syrup left over from making candied ginger
1 tsp minced ginger (omit if using ginger syrup)
Pinch salt
1 lemon, zested and juiced
A pat of butter
Water

Preheat oven to 400 F.

Place fruit in a casserole large enough to hold everything in one layer. Sprinkle over sugar, lemon zest and juice, syrup (if using) and water to come up halfway up the sides of the fruit. Top with the butter. Bake for an hour and watch the magic happen. The quince will turn from apple-colored to a rosy, light salmon color. Bake until the quince is tender when forked and the syrup is thickened.

When I took my fruit out, the syrup wasn’t as thick as I like so I used a slotted spoon to pull out the fruit and I cooked down the syrup in a small pan until it was reduced until a thicker syrup.

For the salad, I used the whole slices.

For the compote, I chopped the quince, added a 1/4 tsp of Ceylon cinnamon and a few squirts of agave (or honey). I heated it up in the micro for three minutes (or in a 300 F oven for 20 minutes – just for you Laura S).

I will ask mOm if I can post her waffle recipe, fingers crossed!

Wordless Wednesday – A Glimpse of Office Life

Snack du jour: yak jerky
(snack du jour: yak jerky from Tibet. Commodity yak?)

A sliver of warmth between the cold canyon walls
(catching a few rays at lunch; a sliver of warmth between the cool canyons)

My desk drawer
(the holy of holyies: my desk drawer)