Mary Ladd

(Feed the) Machine: Caffeine, Sandwiches & Mayor Ed Lee

Where were you when San Francisco Mayor Ed Lee proclaimed today to be officially all about Machine Coffee & Deli (1024 Market at 6th, San Francisco)? His presence at the ribbon cutting added business-nerdy flair to the opening of the latest (yet smallest) food outpost from the folks behind neighboring Show Dogs and sister restaurant Foreign Cinema. The Machine space is of the order-and-go variety, and you can grab a seat outside.

Gayle Pirie was eating a croissant with jelly before the ceremony, and her husband John Clark received the proclamation from Mayor Lee. Clark talked about how he and his friends looked at renting in the area when he moved here 30 years ago. "It was quite blighted and rents were practically nil." Things are changing in the area: Pirie & Clark's work--with the help of their investors--are one of the motivating factors behind the revitalization of the area, which Lee said is continuing to attract other businesses. 

Halves of smoked turkey sandwiches from Show Dogs' Chef Peter Temkin and Four Barrel coffee samples were available after the ribbon cutting. Sticky buns from Foreign Cinema will be among Machine's breakfast options, and Temkin's lunch menu has house-smoked meats, sausages and roasted meats. 

18th Street Block Party this Saturday afternoon

Happy Birthday, Bi-Rite & Delfina! I did prep work today for the upcoming 18th Street Block Party, happening in SF on Saturday. Jennifer Biesty was the boss, and we worked at Charles Phan's new gorgeous and huge commissary kitchen. 18th Street Block Party food includes pig, chicken, corn, beans, hot dogs, paella, sandwiches, smoothies, watermelon agua fresca, lemonade & more. There will also be booze, music, and wonderful weather. The wine and beer garden make my mouth water already.

To purchase advance meal tickets, call Christie Ward at 415-971-7291 or email [email protected]

I wish I could work on this bash, particularly to get the chance to work on a roasted pig. But. We are leaving early tomorrow for a wedding in Sebastopol.

Slow Food Nation Taste Pavilions

Slow Food celebrates "food that is good, clean and fair." These honey samples looked and tasted good. Other foods on offer at Fort Mason today at times took as long as forty five minutes to get. Thankfully, the Native Foods tent had a shorter line, and we gladly tried all three items on offer: bison chili (rich, thick, meaty, clean tasting), hominy, and wild rice cakes with a spicy kick. While I was happy to try something that reminds me of my Dad's Kwakiutl Native American heritage, I also found myself hoping that the cooks there would have a steady stream of customers all day. I had time to mull it over as we sat on hay outside, people watching, eating, drinking and talking.

It's great to have face time with the makers of these foods and drinks, sure. But it would've been a more satisfying event if the lines were not so long and slow.

Lamb Sandwich at Jordan's Restaurant, Claremont Resort

CHEF BROTHER MENTION ALERT!

My brother Josh Ladd is now the Executive Sous Chef at the Claremont Resort. I gave a him a few months to settle in before visiting Jordan's Restaurant. Jordan's is more fancy and elegant than the Paragon, but there is still tasty food and outstanding views. If you are a celeb watcher or Cal sports fan, the chances of spotting someone strolling around the lobby are highly probable.

The lamb sandwich was tender and tasty and I loved the addition of figs to the accompanying salad.

Jordan's currently needs a pastry chef. 

The Spices of Campton Place

Swanky Campton Place has an interesting hook on spices. I never realized tamarind can be hard green pulp. In the Mission stores, the ripened fruit is reddish brown inside. It makes a great marinade or tart and tangy drink, rich in Vitamin C. Tamarind pods are pictured above. The following list of spices is a sample of those used in the recipes of Chef Srijith Gopinathan:

The Spices of Campton Place Restaurant
Spice: Cumin
Country/Region of Origin: East Mediterranean to East India
Uses: Cumin can be used to season many dishes, as it draws out their natural sweetness.

Spice: Ginger
Country/Region of Origin: China then spread to India and Southeast/Southwest Asia
Uses: Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations.

Spice: Cassia
Country/Region of Origin: Arabia
Uses: Cassia is a close relative to the cinnamon, and has an intense flavor and aroma to desserts, baked goods, curries and meats.

Spice: Saffron
Country/Region of Origin: Southwest Asia
Uses: Gives food a rich, golden yellow hue and has a taste reminiscent of metallic honey with grassy or hay-like notes.

Spice: Tamarind
Country/Region of Origin: Africa
Uses: The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack.

Spice: Garlic
Country/Region of Origin: Southwest Asia
Uses: Has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.