Jalapeño Girl

Wine.Dine.Donate SF benefit on July 30

Not sure I'll be attending, but this sounds like a worthwhile cause. If you've got the coin.

--Help Feed Thousands By Attending Epicurious.com's Special Farm-To-Table Event--

Join Tanya Steel, editor-in-chief of Epicurious.com, celebrated chefs, and select local farmers and purveyors for an evening of fine wine, delicious farm-fresh creations, and the company of your fellow foodies. Your ticket price will help feed the hungry as proceeds from these events benefit America's Second Harvest, the nation's largest network of food banks.

Wednesday, July 30th
ACME Chophouse with Chef Traci Des Jardins and Citizen Cake's Elizabeth Falkner

Address: 24 Willie Mays Plaza
Time: 6:15 reception, 7:15 dinner
Price: $125

Go to Epicurious.com for more information and to buy tickets

Sichuan Hot in San Mateo

Eating at San Mateo's Little Sichuan Restaurant can be a hot, hot, hot experience. The dry fried chicken, shown here, and Ma Po Tofu (pictured below) were almost too much. Yet it was tasty, hearty, and good. Combining jalapenos and Sichuan dried chilies offered potent heat. There was also a pleasant hint of sweetness with the chicken that helped balance the spicy seasoning.

We specified that the food be hot spice wise, and Little Sichuan delivered. I noticed other chile eaters sweating and smiling. Many had Chinese beer, tea, and water. On some tables, there were bowls of broth with red chile oil or liquid on top that intrigued. Worth another visit.

Others may complain about the service, which can be spotty. On weekday lunch visits the service isn't always consistently good. Also, the restaurant has a worn feel. But I'm not going for decor or service. The spicy food with ample servings over rules these quibbles.

The restaurant has it's own parking lot, which is a bonus for the downtown San Mateo area. Also, you can walk through the "Mother Ship" Draeger's food emporium before or after your meal. It's right next door....

Little Sichuan Restaurant
168 E. 4th Avenue
San Mateo, CA
650.345.9168

Dining Out For Life in SF

Dining Out for Life takes place April 24 at various San Francisco restaurants, during lunch and/or dinner. Twenty five per cent of the food sales go to the STOP AIDS project. Last year, over 200K was raised.

Taste of the Nation next Sunday

Taste of the Nation

Experience the Premier Culinary Event

Taste of the Nation San Francisco
Sunday, April 6, 2008
Acme Chophouse
24 Willie Mays Plaza
San Francisco, CA 94107

Buy your ticket to the hottest food and wine event of 2008 and help fight hunger at the same time.

Share Our Strength remains one of my favorite charities because they have great food events and are fiscally responsible. I am volunteering the day of the event, and have been on the event committee in past years. Share Our Strength's Taste of the Nation^® presented by American Express is the nation's largest and finest culinary benefit, featuring top chefs and mixologists -- all of whom will come together this spring to donate their time, talent and passion to end childhood hunger in America. Get your tickets here.

Iron Chef Michael Symon will be joined by three competitors from Food Network’s “The Next Iron Chef”, including Gavin Kaysen (NYC's Café Boulud), as well as San Francisco’s own Chris Cosentino (Incanto/Boccalone) and Traci Des Jardins (Jardinière/Acme Chophouse/ Mijita). Finishing with the dessert course again this year is Elizabeth Falkner of Citizen Cake fame and soon-to-open Orson.

Min Jin Lee appears in San Francisco

Naomi Epel Invites You To
 An Asian Fusion Feast
with Author Min Jin Lee

 Wednesday, April 30, 2008, 6:30 pm
Ponzu Restaurant, 401 Taylor Street, San Francisco

Order Tickets Now!

Join us for an Asian fusion feast honoring Min Jin Lee, author of Free Food For Millionaires. With a sharp eye and articulate voice, Min Jin Lee deftly introduces a memorable cast of characters that are as colorful as they are troubled and as complex as they are familiar. “After 20 years as a literary escort, I find Min Jin Lee to be one of the novelists I most admire.” Naomi Epel, author of The Observation Deck and Writers Dreaming.

"I read a terrific debut novel this week. It’s always heartening to find a good new writer, but what’s especially delightful about Min Jin Lee and her new novel, called Free Food For Millionaires, is that she’s taken up the expansive form of the nineteenth century novel and its concerns about money, marriage, and duty, to create a kind of Korean-American riff on all those sagas, Pride and Prejudice, Jane Eyre, Middlemarch, where the principled heroine sometimes behaves like a downright fool.” – Maureen Corrigan, NPR FRESH AIR

“Top 10 Books of 2007” - USA TODAY
“Year’s Best Books” - NPR’s FRESH AIR
“Favorite Fiction of 2007” - CHICAGO TRIBUNE
“Favorite Books of the Year” - CHICAGO SUN TIMES
“Notable Books of 2007” - SAN FRANCISCO CHRONICLE
“Best Novels of the Year” and “The Times Christmas Choice” - THE TIMES (London)

When:
6:30 pm on Wednesday, April 30, 2008

Where:
Ponzu Restaurant
401 Taylor Street
San Francisco, CA 94102

Cost:
$95 per person or $175 per couple
AIWF & Asia Society members receive a discounted rate of $90 per person or $170 per couple
(includes tax, tip & an autographed copy of Free Food For Millionaires)

Sign up online here,
or call Book Passage at 415-927-0960, x1.

Ponzu Restaurant:
(415) 775-7979
www.ponzurestaurant.com

Lunch with Ellie Krieger

Tomorrow I'm attending a Luscious Lunch with the Food Network's Ellie Krieger, at Garibaldi's Restaurant in San Francisco. Her new cookbook is called Foods You Crave, and the menu will be from recipes in the book. I have to give Barbara Lane of the JCCSF a shout out for inviting me. Barbara is the JCCSF's Director of Lectures & Literature, and will be "in conversation" with Krieger.

Join us by calling 415.292.1233. Cheers.

Hot Stuff: Food Section Round Up

Dine About Town, crab cakes, schnitzel, and more on today's Hot Stuff food section round up.

The Poop Blog presents: Crumbelievable Parenting

Hmmmm: how to navigate dining in a restaurant or at home when there's a baby involved? I seek answers in a post for The Poop, on SFGate.com. More of my writing will be on The Poop each week.

Picture Time. Or not.

When I was a restaurant server, I took pictures of people whenever they asked. Eating out can sometimes be like a mini-vacation, yes? And we sometimes want pics of fun outings, right? Taking pictures seemed to be an occasional part of the job as a server, and folks were happy to document the good times. Of course, I was grateful they didn't ask when I was in a huge rush. I still would've complied but maybe felt a tad irritated.

Recently, I asked the host at Puerto Alegre, a popular sit down Mexican restaurant, to take a picture of our table. There was no one waiting for a table, and he was walking by and didn't appear to be hurried. He gave us an irritated look and answered in a snooty voice, "Ask one of the girls," as he pointed to the waitresses. "I'm busy," he added, as he turned on his heel and stormed off. Our jaws all dropped and we giggled.

Busy, really? 'Cause it seemed like that the amount of time it took for him to deny my (polite) request was a total waste. The camera was set, we were posed and ready, and all he had to do was point and press the button. Having a picture would've made us all feel, in some small way, that a good night had just gotten even better. Watching him walk around the dining room seconds later, one of my dining companions mentioned, "Yeah, I read on Yelp today that the service here can be lacking."

Am I wrong to feel miffed at our missed photo op? When we couldn't get the attention of our waitress, we decided to pay up and leave. Later, a couple on the street happily snapped our pic in one take.

E&O Trading Company hosts Anthony Bourdain

Bourdain fans did not seem disappointed at last night's Anthony Bourdain dinner event. He had the dish on fatherhood, vegetarians, Rachael Ray, and how he met his wife ("It was a blind date.... I was lonely and wanted someone to hang out and have sex with.") Meanwhile, the guest chefs didn't play it safe -- perhaps a given, considering Bourdain's taste for exotica. Highlights included deep fried honeycomb tripe (guess who? Chef Chris Cosentino), hot and sour braised short ribs, whole roasted stuffed pig trotter, pictured below, and a cheese dessert item with just enough specks of vanilla.

Ample booze from wineries and St. George Spirits meant voices became more boisterous and faces reddened as the night went on. The tablehopper won a Last Supper ("my favorite game with my friends!") book door prize from Naomi Epel Events, and KGO producer Joel Riddell and Robert Moon told me their pal Gene Burns was home making pumpkin cheesecake, yum! Guests were a blend of interesting food and wine loving people from all over the Bay Area, and folks seemed friendly and genuinely happy to share a good meal while sharing views on world affairs, cuisine, sex, and everything in between. We ran into media & PR types, saw chefs, met two adorable students who splurged by putting the expense on a credit card. That's spending I totally dig.

Menu
King salmon - Serrano peppers, Kaiware sprouts, Meyer lemon ponzu

Green Papaya Rainbow Salad ("better than King of Thai's!" proclaimed Oscar) - Kaffir lime Nuoc Mam dressing, pomelo, green mangoes, toybox tomatoes

Prawn Rendang - Kauai prawns, spicy coconut kaffir lime sauce

Shanghainese red cooked pork belly - jasmine rice "jook"

Hot and sour braised short ribs - aromatic broth, chilis, mustard greens

Whole roasted stuffed pig trotter - savoy cabbage, mustard

Long life braised E-Fu noodles - conpoy, Dungeness crab, straw mushrooms, Chinese chives

Celebration rice - steamed jasmine rice, aromatic spices, fresh turmeric

Fresh market vegetables - stir fried nonya style

Desserts - lemongrass chocolate lollipops, grapefruit foam, truffles, and faux pork belly made of yams.

Featured Chefs were Sharon Nahm of E&O Trading Company, Alex Ong of Betelnut, Chris Cosentino of Incanto, Tim Luym of Poleng Lounge, and Boris Portnoy of Campton Place.

Where I'll Be: Dinner with Bourdain & co.

 An SOLD OUT Evening with Anthony Bourdain- World Famous Chef and Author to benefit AIWF- Norcal Scholarship

Saturday, November 17, 2007 - AIWF NorCal (CA)
Time:	06:00 pm
Member Price:	$150.00
Guest Price:	$150.00
Venue:	E&O Trading Company
Email:	www.greenapplebooks.com

      

AIWF – NORCAL AFFILIATED EVENT

      

Saturday November, 17th

      

Green Apple Books and Naomi Epel

      

Present

      

 

      

An Evening with

      

Anthony Bourdain

      

celebrating his new book

      

“No Reservations”

      

 to benefit

      

The American Institute of Wine and Food Scholarship Fund

      

 

      

   Dinner prepared by celebrated chefs:

      

 

      

Chris Cosentino of Incanto Restaurant

      

        Alex Ong of Betelnut Restaurant

      

        Tim Luym of Poleng Lounge

      

        Sharon Nahm of E&O Trading Company

      

        Dessert Chef to be determined

      

 

      

including

      

Hangar One Vodka and St George Whiskey

      

and fabulous wines

      

 

      

Place:  E&O Trading Company conveniently located next to the Sutter Stockton Garage.

      

           314 Sutter Street

      

           San Francisco, CA 94131

      

 

      

Time:   7 - 10 pm

      

 

      

Cost SOLD OUT: 

      

$150 including food, drink, tip, tax & an autographed copy of No Reservations

      

$200 includes the above plus a 6 pm VIP reception w Tony & the chefs (limited to 50 people)

      

 

      

SOLD OUT

Tickets will go quickly for this stellar event for a worthwhile cause - a portion of the proceeds will benefit The American Institute of Wine and Food Scholarship Fund

DaViola Pizza Peppers

For heat lovers, the burning question before eating pizza may sometimes be: hot sauce or pizza peppers? When taking the pepper route, there are thankfully new "gourmet" options from the DaViola (meaning to spice or the devil) brand, with products available in grocery stores including Raley's, Albertson's, and Whole Foods. Everything Peppers, who makes the DaViola products, hopes to expand to pizza restaurants soon as well.

We recently sampled their smoky Chipotle, hot Habanero and spicy Ancho crushed chili packets with pepperoni pizza from my current neighborhood delivery standby, Twin Peaks Pizza. When tasting and judging spicy foods, I've learned it's ideal to save the hottest items for last. That way, your palate shouldn't get too dulled and burned until perhaps the end of the tasting. The tasting order for the DaViola products followed that rule accordingly: Ancho, Chipotle then Habanero. Heat was rated on a scale of 1 to 10 with 10 being the hottest.

The pepper blends offer more flavor nuances and interesting heat layers than traditional pizza peppers. They also make a nice compliment to pepperoni pizza. I'd like to add them to pasta, soup, egg dishes, and other savory creations down the road. Better make it fast, since the peppers don't have preservatives. We may even try some with peanut butter and toast per Oscar's request. Notes and analysis from our pizza tasting are as follows:

Spicy Ancho
Level 4 heat
Warm finish felt in the back of the mouth and throat areas.
Smells, tastes fruity and smoky,
Chunky texture is pleasing. The flakes are larger than typical pizza peppers.

Smoky Chipotle
Level 5-6 heat
Consistently warm from bite to swallow and after.
Wimpier eaters may need a glass of milk with this one. Oscar commented, "It's really hot and making me sweat," and felt the heat over fifteen minutes later.

Hot Habanero
Level 8-9 heat
This appears and tastes to be real habanero and is the hottest of all.
Heat catches in the throat during and throughout eating. May cause eater to remove one layer of clothing.

The pepper packets have tape to re-seal after use. Unfortunately the tape on each packet didn't seem to stick enough, and was awkward. I stored all three packets into one plastic container rather than see the contents spill each time I pick 'em up. For ease of use, the pepper shaker sounds better. No tape and plastic to fuss with. Just shake that pizza pepper heat love on!

SF's Top Women Chefs cook up a storm for James Beard Foundation events

Food is our common ground, a universal experience.” -James Beard

We would like to invite you to save a space on your calendar for the gastronomic event of the season on September 28^th featuring “Women Chefs of San Francisco Celebrating 20 Years of James Beard.”

The culinary extravaganza is crowned by a gala dinner featuring Beard Award winners including special guest chef extraordinaire Gale Gand, Executive Pastry Chef of Tru in Chicago; Traci des Jardins of Jardiniere, the 2007 California winner; and Nancy Oakes of Boulevard. Fellow Award winners author-chef Joanne Weir and Cindy Pawlcyn of Cindy's Backstreet Kitchen will also headline the benefit on Friday, September 28^th at St. Regis San Francisco.

The evening will be presided over by Joey Altman, local food luminary and host of KRON's Bay Cafe. Highlights will include special guest Susan Ungaro, the president of the James Beard Foundation toasting the chefs and dinner guests during a dessert reception featuring mouth-watering confections, wine pairings by women winemakers, and followed by a silent auction benefiting the James Beard Foundation.

The celebration will continue on Saturday, September 29^th with an in-store Williams Sonoma Festival Day saluting founder Chuck Williams, at the Union Square flagship store. The Festival will include cooking demonstrations, cookbook signings, artisanal tastings and children’s activities.

In addition to benefiting the James Beard Foundation, a portion of the proceeds from the dinner will also be donated to the San Francisco Food Bank.

St. Regis Hotel, On the Terrace
125 Third Street, San Francisco

Reception at 6:30pm
Dinner at 7:30pm
Dessert Buffet at 9:30pm
Silent auction at 10:00pm

Tickets: $250

Phone: Andrew Freeman & Co. 415-781-5701
Email: tasteamerica@andrewfreemanandco.com
Online: http://www.brownpapertickets.com/event/19128

We hope to see you there!

Andrew Freeman and Kimberly Charles

Event Co-Chairs

Event Committee

Carolynn Atherton
Laiko Bahrs
Celia Barbaccia
Vanessa Bortnick
Kelly Chamberlin
Sara Deseran
Kayu Lam
Susie McCormick
Kait Muhlfelder
Joel Riddell
Rick Riess
Jared Rivera
Scott Rodrick
Leslie Sbrocco
Julie Tucker
Nancy Uber
Amelia Weir
 

For more details on “The James Beard Foundation’s Taste America™” please visit http://www.jbftasteamerica.com

Santa Barbara: Lettuce B. Frank's Hot Dogs & More

Years ago, one of the perks of working in financial printing was the free employee meal. Although I hate eating at my desk and avoid doing it now, back then it was an unavoidable daily routine. One of my favorite free meals at the time was romaine salad topped with chili, and sides of pickled jalapenos, sour cream, cheddar cheese, and onions. This is hearty comfort food at its best, and I always love the interplay of textures and flavors.

I was reminded of how good this meal is on a recent visit to Lettuce B. Frank (LBF) on State Street, in Santa Barbara. We read a review that said something along the lines of "don't let the cute name fool you, it's good." None of us were in the mood for a long, complicated meal after a day of spending "quality" family time together on the road. LBF seemed to have something for everyone in our party (gender stereotype alert!): draft beer and massively loaded hot dogs for the menfolk; chili, salad, fries, and fresh aguas frescas and fountain drinks for the ladies. Another potential bonus: LBF tries to be fresh, organic, and local with its ingredients. 

LBF's chili ($4.95) is a Texas red version that comes with cheese and onions. While I usually prefer chili with beans, this beefy version tasted good mixed with the Caesar salad ($6.95) I shared with my Mom.  The cheese and salad offered pleasing contrasts. I stole occasional nibbles of hand-cut russet potato fries from Oscar and they pass muster. Dad and I tried the 2 house made hot sauces, which are both cayenne based. The milder hot sauce seemed to be fruitier. 

We sat at the counter, and the friendly crew took good care of us. Watching Dad and Oscar chow down on their Dog Pounder ($7.50) and chili cheese, (pictured above, $5.50) dogs made me queasy yet a little envious. I miss me a good dawg. At a 1/2 pound, Dad's 100% all beef NY style Sabrette hot dog, looked massive and tasty. LBF has only been open a few months, and they seem to be working hard.

Other interesting menu items include more salads, rotisserie chicken, beef or pulled pork sliders, fish and chips, mini corn dogs ("corn pups" as pictured above), cheese steaks, dogs (turkey, veggie, or all beef) and sausages with every kind of topping and sauce (hmmm items: creamy horseradish, maple, and pesto aioli).

Lettuce B. Frank
413 State Street
Santa Barbara, CA
T: 805-965-7948   

The Bubble Lounge's Small Plates

Menu Pages readers, welcome.

Earlier tonight, I tucked in to some good grub at The Bubble Lounge. The Chef's name is Brian Konopka ("Little Sandwich" in Polish) and he hails from NYC.

Le Menu
Filo crusted Hearts of Palm with Prosciutto and Parmesan

Duo of Hamachi tartare with caviar and smoked salmon with crispy vegetables

Grilled Brie and smoked duck breast with fig jam-my fave

Caramelized banana and Tahitian vanilla creme brulee

Dark chocolate mousse with white chocolate whipped cream

Warm apple and walnut Napolean with caramel ice cream

Champagne chocolate truffles with Champagne and Grand Marnier-wonderful cinnamon notes here!

Champagnes by Gardet
Premier Cru Rose, 2001
Vintage Brut, 1999
Millesime Rose, 2000
Brut, NV

I'm off to Lake Tahoe to cater tomorrow. Hope no bears attack while I'm there! 

Ew. These table numbers look filthy.

There's always time for cleaning in catering and restaurant work. Or rather, there should be. As a front of the house (FOH) Manager, it was routine for me to have servers and bussers clean and polish stuff. It's called side work, and takes place daily. Side work and keeping things tidy helps pass time when business is slow and there are no or few customers. Everything from silverware to glassware and condiment dispensers got the nod. Side work is the prep that keeps a restaurant running smoothly. Pros know this.

It's not like that everywhere, obviously. While I'm game for dives and their at times cheap and hopefully delectable adventures, I'm not interested in facing a filthy table number (the above photo is an example of what it SHOULD look like), grime encrusted ketchup bottle, and worse. Maybe I loathe laziness and filth too much.

I was sitting at a cafe in the Upper Haight yesterday, and noticed most of the table numbers had brown, dark red, and even green blotches of crusty food and sauce on them. The restaurant wasn't busy, and it was mid-day. During slammed service, things can get a little messy, and there may be splotches of freshly spilled stuff. Let's be realistic, shit happens. But these dirty table numbers were the sign of longer term neglect, and some of the crusty stuff looked way old.

While I wish I had taken some pics so you too can cringe and maybe even gag, I didn't want to bring attention to myself. There's also that risk that someone may spit in my food in retaliation, as one of my relatives always fears. Grimy numbers and dirty stuff may be a sign that an owner/manager is either not around, lazy, and/or has low expectations. Employees of course follow by example, and such a low work standard may spill over into other areas of restaurant operations: from food prep and service to improper food storage. There are certainly exceptions but generally the signs of neglect can point to bigger problems that should be red flags to customers. The lazy asses are the ones I've seen leaning over their work, with sweat dripping haphazardly down their faces and presumably into the food. Or they pick their nose, or wipe their face, before continuing working with food. I am not making any example up. Noticing all the grime on a sugar caddy, the clear message was, "Who cares?" Business owner, you should.

Cooling Down in Vegas

This mint-lime-soda concoction is from the Border Grill, at Mandalay Bay in Las Vegas. It was cool, refreshing and purrr-fect for this weekend's 114+ degree weather. I couldn't figure out why the finely chopped mint bits were brown. Looks weird, tastes good, shrug. I'll have another.

Can't mention the Border Grill without fawning all over their housemade tortilla chips, lamb barbacoa, or plantain empanadas. They win the prize for steepest-price-torta, at over $24. That's two and a half times more than your average Mission torta, and it looked much smaller on the plates we observed. But those fancy resort digs don't pay for themselves.

Upcoming Chinese Banquet with Nicole Mones

I'm getting hungry already, and that's not just the baby belly tawkin! July 12th, Naomi Epel hosts a sumptuous Chinese banquet for Nicole Mones, author of Lost in Translation. You may remember that Epel was instrumental in putting together the Marco Pierre White dinner at Incanto earlier this year. She has the enviable job of shepherding authors and celebs around the Bay Area when they are in town, including Tony Bourdain. Below text is directly from Naomi.

You may know Chinese food; you may even love it. But The Last Chinese Chef will take you into a world of Chinese food you never even knew existed. Here is the hidden universe of one of the world's great cuisines. Its philosophy, its concepts, and its artistic ambitions are all illuminated in a story that's entertaining, emotionally satisfying, and erudite.

"Using Chinese culinary history, language and tantalizing descriptions of fine cuisine, Mones shows how food can both nourish the body and the soul. Her extensive research takes readers into the philosophy and artistic ambitions of Chinese cuisine - and leaves them hungry for recipes." -NPR (Liane Hanson, WEEKEND EDITION)

This unique event will be centered around an authentic Chinese banquet prepared by acclaimed Nanjing chef Nei Chia Ji of Jai Yun Restaurant.

"When Chinatown cooks crave mainland cuisine, they go to Jai Yun, where chef Chia Ji Nei runs a one-man show..."The San Francisco Chronicle - October 30, 2002

The Flying Pan Bistro 6:30 pm 
680 Clay Street, San Francisco steps from the Chinatown parking garage.

Cost is $95 per person & includes dinner and a signed copy of The Last Chinese Chef.
To reserve, call the Book Passage events office at 415-927-0960 x239 or click on: http://www.bookpassage.com/event_detailed.php?id=875

         

Share Our Strength's Taste of the Nation SF

More Flickr pics here.

Last night's Share Our Strength Taste of the Nation event at San Francisco Acme Chophouse reportedly raised nearly 78K (final reports pending). Stars in attendance, and in the kitchen, included Chuck Williams, emcee Tyler Florence,  Tracy Chapman, Traci Des Jardins, Elizabeth Falkner, Thom Fox, April Bloomfield, Chris Cosentino, Jason Tallent, Stafford Mather, James Syhabout, Paul Arenstam, Scott Youklis, Stuart Bioza, Loretta Keller, Joseph Manzare, the Backburner Blues Band & Mr. Bud E. Luv, the tablehopper, Bob Helmstrom, Staffan Tarje, and Chris Cosentino.

 

There was a lively cocktail hour with music courtesy of the Back Burner Blues band. Folks mulled silent auction items (kitchen mixer, toaster, cookbooks, caviar, vino & champagne, anyone?), nibbled caviar and passed apps. Once everyone was seated, Florence kicked off the festivities. SOS was explained, Chuck Williams was honored, and five big ticket items were auctioned live. The biggest sell at 25K was dinner for fifteen guests, prepared in home by Keller, Des Jardins, and Falkner. After the auction, guests made their way home while many of the chefs and staff headed to the beautiful wooden bar, to celebrate a job well done.

MENU

Sweet corn pudding with anchovies & basil salad
Chef April Bloomfield - The Spotted PIg
2006 Sauvignon Blanc, Hall, Napa Valley

Bellwether Ricotta stuffed squash blossoms, wild mushrooms & herbs
Chef Loretta Keller - Coco500
2004 Pinot Noir, Mahoney, Carneros

Rotisserie Tronchetto & fennel with aioli & salsa verde
Chef Chris Cosentino - Incanto
2003 Sangiovese, Monte Antico, Tuscano

A Selection of American cheeses
Sweet grass dairy "Green Hill" Farmstead cow's milk, California
Bellwether Farms "Pepato" raw farmstead aged sheep's milk with peppercorns, California
Cypress Grove "Humboldt Fog" goat's milk, California
Roth Kase "Gran Queso Riserva" cow's milk, Washington
2003 Girard Artistry, Napa Valley
Chef Thom Fox & Chef Traci Des Jardins - ACME Chophouse & Jardiniere

Citizen Shortcake
Chef Elizabeth Falkner - Citizen Cake
2006 Moscato D'Asti, Luigi Coppo, Piedmonte, Italy.

Last gossipy items: look for cookbooks from Altman and Falkner, with photography by Frankie Faheny.

San Diego vs. San Francisco Burritos. Discuss.

I read but haven't posted comments on the SFist great burrito debate, currently raging. Would I say the San Diego burrito is better? No. It is different and good, though.