Mary Ladd

Happy Halloween

I haven't been much of a participant in this year's Halloween. No time for visits to my favorite pumpkin festival, pumpkin carvings, or squash decorations (Litquake, I am yours!). I don't want the day to go by without eating candy, though. Reese's Peanut Butter Cups, to be precise. I bought four different bags of candy today, to share with Oscar and my sister-in-law, Claudia. First, Oscar and I are walking around Noe Valley tonight with some friends. No costumes for either of us, although my eyeliner is Siouxsie/Elvira style: heavy, black, and rich. Our late(r) night plans may be either to return home to watch scary movies, or perhaps wander over to Mission Dolores.

SFist (Catering) post

Dear Blog,

I'm not ignoring you. See, I've found someone else.... That's the lame beginning to a Dear John type letter I was always too chicken to write in my dating days. It's not that I'm really leaving my blog. It's just that I have somewhere else to devote some (not all) attention to, that's all.

This weekend, I posted for SFist about Why The Caterer Needs Some Chill Time. I'm dying to know: restaurant workers, caterers, and other related peeps, how do YOU feel when you're catering? Tales of woe and mischief are mightily prized and can of course be kept anonymous.

Cheers,

M

Churro Vision

Everything in moderation. Small portions. Great ideas, but boring, tough and frustrating to achieve. If I'm super hungry, tired, overworked, tipsy, or otherwise zonked, "healthy" dining options are rarely of interest. I'm not dreaming of veggies, fruit and tofu then. No. Gimme my meat, spicy stuff, or cheese.

Last night is a great example. We were trying to leave Medjool, which has one of the best rooftop views of San Francisco. We took the stairs down to Medjool's mezzanine level, to use the restrooms. I grabbed Oscar's arm and stage whispered, "It smells like cheeseburgers in here! I can't go to another bar after this. I need a churro." That was total crazy talk on my part. We had eaten paella and other Sengalese fare at Bissap Baobab a few hours earlier. Maybe I was a teeny bit hungry, but it was likely the booze talking.

He assured me that we would get out of there since the rest of our group was headed home. After saying our goodbyes, Oscar and I started walking down Mission. My mind was on some of my favorite foods: cheeseburgers and pizza. I was also open to finding a churro vendor,  who populate the Mission street corners during the day, selling freshly made churros from a large, silver lined, food service delivery type bag. The churro obsession is because I have not been able to sample one in at least a year. It's more of a timing thing: the churros always look and smell divine, but I am usually headed somewhere, or decide I shouldn't have one if I am full (and sober).

Sadly, there were no churros to be had. Instead, we bought some honey nut Cheerios, cookies, orange juice, and other snacks. By the time we got home, I admitted a few glasses of water would be a good idea, first. Once I finished getting ready to sleep, I was too exhausted to check out our fridge and pantry for snack ideas. Maybe I do sometimes get that everything in moderation mantra.

Hey, don't I know you?

As we walked down Valencia Street this morning, I elbowed Oscar. He looked at the man approaching us. Then, Oscar gave me a confused look, as the man continued in our direction. "That was our server last week," I said, in a low whisper. Pause. Silence, and further discreet glances in the mystery man's direction. (Last week was insane. Between Litquake, One City One Book, and a friend's wedding, we had more than the usual share of things to do. Not the worst problem to have, but I'm just saying.) I continued, "Yeah, he was our server at Hayes Street Grill. 'Member? He had such a deep radio voice. Wonder if he lives around here." The server was especially memorable to me because he did a great job handling our large dinner party. His deep baritone was intriguing (a stint working as a commerical, movie, and voice casting agency peon helps me notice these things). He "took care of business" for us last week, but showed he had a sense of humor.

Time was on my side for IDing the mystery man. It's easy to be confused when running into a server, cook, caterer, or other service professional when they are away from their job. Without uniforms and out of their native restaurant, party, event, or bar environment, answering the silent internal question of: "Hey, don't I know you?" becomes tough. Really, it's not that you actually know this person, unless you are a regular client or customer, and have been able to chat them up on occasion (business is slow, etc.).

I let the Hayes Street Grill server pass without commenting or greeting him. He seemed in a hurry, like us. Without any coffee or food in my belly, I was adjusting to the morning, just as the server appeared to be. I was in sweats and tennies, sans make up. My hair was in what Oscar refers to as "Gallagher" style, half way hidden underneath a ball cap. Bouts of adult acne make me sometimes feel shy, or not up for scrutiny in daylight. The server had on a gray jacket and pants, and looked a little tired. Perhaps he was headed to an appointment, on his way home from somewhere, or off to work at another job. Yes, a friendly hello is always nice, but sometimes you want to scurry on your way, without chatting.

CHOW this!

Attending last week's CHOW launch party at Bix was tasty and fun. The full story is on SFist. Plans for tonight? A Bombay Sapphire, GQ and Gourmet sponsored event at the W Hotel.

Litquake Eats: Opening Night

Author Kevin Smokler said to me with a half way shrug and smile, "Once again, there's nothing for the Jews," as he watched guests eat pulled pork sandwiches at the Litquake Opening Night VIP after party. We were in the va-va-voom gorgeous red Lodge space at the Regency Center.

"Uh!" I countered, "There's some nice cheese platter stuff going on, too. But yes, you've got a point." While the pork may not have pleased Kevin (he did confess that pulled turkey would've made him happy), the rest of the party attendees were for the most part digging in. It was almost 11:30, and they must've been tired and hungry after a  night of performing. 

I watched groups huddle over the food, and was looking to see how people reacted while eating.  It may have seemed rude of me to dart around the room, looking at hands and faces to see reactions. I wasn't wearing a tell tale chef's coat or other service attire, so it wasn't obvious that I was the caterer.

The signs they gave off were most pleasing. Seeing sighs, licked lips, and smiles put me more at ease. Catering should never be a relaxing venture, but it is oddly fun to me. I signed on to do the catering at the last minute because I care about Litquake as a cause, but I did have at least one ulterior motive. I wanted to see the Opening Night performers and VIPs eat my food. It's really our food-Oscar deserves the biggest of shout outs for helping me shop and be otherwise strong and supportive. By strong I mean yes, he was putting away catering tables and gear at the end of the night.

Food and supplies cost a total of $203.43 . Because I had a Cala/Bell Market gift certificate, the actual funds spent came to: $178.43. What was my labor cost, you ask? Wouldn't you like to know.

Tonight at Litquake: One Montandon-tini, please

What's shaking tonight? My money's on the Litquake/Porchlight Writers, Muses, Flacks, and Escorts story telling event at the Swedish American Hall. Sip, listen, and "...Wander into the world of writers, muses, flacks, and escorts who will tell their stories of frustration, woe, relief, and sometimes comic humiliation as they pursue their vocation. In addition to Sean Wilsey and his mother Pat Montandon, the evening will feature Marcus Ewert, Arielle Eckstut, Kathi Kamen Goldmark, Joyce Maynard, Eddie Muller, and Jack Boulware." (Text gently lifted off the Litquake website).

The drink opps are just as exciting-locally produced (would Michael Pollan be proud?), high quality, and so on. Lou Bustamante of St. George Spirits will serve up Montandon-tinis with Hangar One Buddha's Hand Citron vodka. Lou also promises some whiskey, served neat. Litquake staff and most-excellent bartenders Christie Ward and Alan Black will have other options like Speakeasy Big Daddy IPA (a whole keg!), Anchor Steam, wine, and more.

I'll be checking names and taking ticket money at the door, with my fellow Litquake committee member, Tara. Stop by and say hi. 

Writers, Muses, Flacks and Escorts
Monday, October 9 at 8 p.m.
The Swedish American Hall
2174 Market Street
$12 Admission, 21 and over

Litquake Pulled Pork

Litquake opens tomorrow night at the Regency Center. There will be musicians, spoken word, handsome boys, and more. How does this relate to food? Like many fun things in life, it turns out it's all about the food. Le Scoop? Unless we hear back from some potential in-kind donors, I may cater myself. 'Cause really, why would I want to read United States of Arugula, put away laundry and dye my hair (change is a good thing, doll) when I can be in the kitchen? I must be in super loquita mode to take on this challenge.

I have my list, and checked it thrice. In order to produce pulled pork sandwiches, fruit and cheese plates for around 100 folks, a plan of attack is in order. Here's the grand shakedown for the Litquake lowdown:

-18 to 20 pounds pork shoulder

-Wax Paper

-Foil

-Garlic

-Ginger

-BBQ Sauce (to be doctored up)

-Kosher salt

-100 to 150 cocktail napkins

-Trays (for serving)

-Ti leaves or other garnish (I have some nice, fresh herbs as back up, but like to put ti leaves or pretty cabbage/green leaves down first)

-100 rolls (Mission La Reyna panaderia, here I come)

-Relish

-Cheese

-Mayo

-Fruit-grapes are a must.

The shopping excursions will start later this afternoon. Prep and cooking commences tonight or at the crack of dawn, tomorrow. That really depends on if I decide to go with an orange juice-garlic marinade. I may even document this adventure by way of digital photos, if I can.

Where the Girls Are: Buona Vita Trattoria

Buona Vita in Hermosa Beach is perfectly suited for raucous celebrations. Party tunes like Celebrate by Kool & the Gang and ABBA's Dancing Queen blare at times. This is NOT the place for a soothing, romantic dinner on a Saturday night. However, you will likely have fun if you and yours pick Buona Vita for dinner on a birthday, reunion, or girls/guys night out.

I visited recently for a bachelorette/girls weekend away dinner. (Further names and pictures withheld to protect the guilty those present). We ate pasta, pizza, and other Italian fare washed down with wine purchased from a nearby liquor store. The only mishap that seemed to happen was when our server, a charming, feisty, and sometimes rushed (she appeared to be the only server for the whole place) Italian gal, sent and served a bottle of our store bought bubbly to another table. That bubbly was going to be part of a toast to the bride-to-be, but we made do. Our server offered to make up for it by replacing the bottle with one of Buona Vita's. It wasn't bubbly, but we kept the party going by drinking the red wine with desserts of cannoli and tiramisu.

Yes, we drank out of and adorned ourselves with penis straws. The straws seem to be a popular item for bachelorette parties in California, Tahoe, and Vegas. I have seen them used a handful of times among my friends, as well as when I am out and about on a Saturday night. The bride-to-be wore a shirt that read 'I Heart Sausages,' which can definitely be interpreted in more ways than one. Some of us danced on chairs and stood up to clap and sing along (off-key, in my case) to the music. Lights flashed and there was of course a disco ball in the center of the room.

I fully understood why the maid of honor picked the restaurant when the bill arrived. Yes, it's a bit of a hassle to buy and bring your own wine (especially if Hermosa Beach is not your home base), but the savings definitely add up. We each owed a mere twenty two dollars, which covered the cost of Ms. Bridey's dinner, too. That can be considered a bargain for such filling, tasty food in a semi-crazed, all-fun environment.

Cheers to Buona Vita, for making Ms. Bridey and all her friends full, tipsy, and happy. We'd need the starchy energy for guzzling shots, taking rides on a mechanical bull and playing "Pin the Penis on the Hottie" -- think adult "Pin the Tail on the Donkey"-- game, much later in the evening/early morning hours.

Buona Vita Trattoria & Pizzeria (other locations in Park City and Puerta Vallarta)

439 Pier Avenue

Hermosa Beach, CA 90254

Telephone: 310-379-7626, Fax: 310-362-8487

Email: [email protected]