welcome to CANA SF
, land of delicious rum and pork.
a few weeks ago, i hosted a bachelorette party for my dear sister in San Francisco. my sister, being a quiet little lady who is (deathly) afraid male strippers, penis pinatas, alien green appletinis and all things associated the quintessential american bachelorette party, we had to come up with something a little more muted but equally memorable. after furiously searching OpenTable for reservations on the fly, CANA SF came up. reservations were made, drinks were poured, food was devoured, and we were very very happy. [click to continue…]
tiny glass pumpkins.
living social had a deal for glass blowing classes at Half Moon Bay Art Glass.
i was looking for bachelorette party ideas for my sister, who doesn’t drink or party much, but LOVES crafting.
timing was perfect, cue angels singing, vouchers were purchased. it was fun, it was awesome, it was glorious. the end.
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during my last business trip back to the OC, i had two dinner destinations that i was determined to go to. one was to visit my old haunt at CH1, and the other was Hopscotch Tavern in downtown Fullerton.
Hopscotch is where Chef de Party (as well as my OG pastry chef) was headhunted off to after i left CH1. it’s a whiskey tavern helmed by Chef Cody Storts, and one of the very few refuges in downtown Fullerton where adults can enjoy food and drink, away from the raucous college crowd.
even after we’ve parted our ways, Chef de Party would often text me questions like “what kind of yuzu pepper should I get?” or “”what’s the difference between katsuo and furikake?”, or send me photos of a vanilla foie gras torchon that they were working on at Hopscotch. last time we talked, he was trying to make a tobacco dashi dish. TOBACCO! and DASHI! what sorcery!
curiosity got me, and i finally had the chance to give it a try – and boy am i glad that i did!
house made pickles - seasonal. green papaya, watermelon rind, red onions, spicy cucumbers. so delicious. housemade pickles are a great way to showcase that the restaurant likes to have fun…
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if you work in the food industry (not restaurant – food manufacturing/marketing) the two big shows that you hear about is 1, Fancy Food Show and 2, Natural Products Expo.
this year was my third time to attend both shows, but man, the Natural Products this year was just INSANE. [click to continue…]
at work we’ve been brain storming recipes to feature for the month of March.
the team had been thinking of doing recipes like soda bread and matcha cupcakes
and discussing stuff like “how can we make soda bread sexier?”
at CH1, I’ve learned that the holy trinity of St. Patrick’s Day is a pint of Guiness, a shot of Jameson, and corned beef.
Obviously it’s too late to start brewing a beer,
and I am not even going to think about making moonshine,
so I decided to try making corned beef.
soooo… I ordered some sodium nitrate and pulled some pickling spice samples from work.
PLUS i made Guinness mustard.
Corned beef is surprisingly easy! Give it a whirl HERE.
but till then, here, make Guinness mustard with this awesome recipe from Saveur.