Mary Ladd

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   

Ikeda's Hot & Spicy Peanuts

Ikeda's in Auburn, CA has turned into a must-stop whenever we head north. I like to give myself a good thirty to forty-five minutes to wander around and check out their baked goods, fresh fruit and veggies, fish, jellies, snacks, and sauces. It's a nice break from driving and there's always something interesting to buy. They also have a tasty restaurant with burgers, shakes and healthier fare like chicken or tofu with veggies.

I wanted to increase my stash of snacks on the way to Tahoe for a recent catering gig. (I did stop on my way back for 2 to-go slices of pie, pull apart cinnamon bread and a burger for breakfast, but that's a whole 'nuther story). Although the nectarines, dark chocolate covered almonds, sesame sticks and peanut brittle were also worth a try, it's Ikeda's hot & spicy peanuts that I really love. Napkins are a must, but the amount of powder is just right flavor and texture wise. Whispers of heat from these babies are so pleasing. My Dad said they'd go great washed down with beer, and I agree.

I've made spicy nuts at home and work and hope to try re-creating this version soon.  The ingredients are: peanuts, paprika, salt, pepper, cajun salt and cayanne (their spelling, not mine).

Book Review: Living in a Foreign Language

If you found this via The Menu Pages, welcome!

Have you ever wondered what it'd be like to pack everything up and move to Italy? A nice dreamy fantasy, but what would that new life really be like? It helps to have a Marin home to sell to make this a reality, sure. Still, I enjoyed reading actor Michael Tucker's chronicle of buying a cottage in the Umbrian countryside because he is obsessed with food and cooking. His passion is evident in every word, and his memory of each meal--with ever present vino, of course-- is fun and enjoyable. He has a constant internal debate about what to find or eat for his next meal, and admits to having a "greedy, gluttonous beast" that lies within. Reviewing the eating possibilities is always part of the fun. The reader gets to know Tucker and his wife Jill Eikenberry, who seem to be filled with love and joy even after decades of living and acting together. They've got the acting chops but are thankfully down to earth, fun folks, who lack snobbery or pretension.

Many readers who swoon over food may easily relate to Tucker's food and wine chronicles on all counts. His main priority while traveling and visiting new places matches those of "foodies": to find the best food spots. Sightseeing isn't necessarily as important as sourcing one's next meal, and sometimes the fun is in the journey of discovery. As Tucker puts it while describing one Italian outing, "Our itinerary skirted churches, castles, museums and such, and focused in a very direct way on food and wine." Having a new town and home in the Italian countryside gives him the luxury of time to meet and get to know local butchers, wine makers, restaurateurs, and the like. He also makes friends with a "merry throng" of fun and food loving ex-pats who are down for the best pizza, pasta or other native dish. It's an enjoyable trip to learn about, and Tucker rightfully knows he's lucky.

During his travels and life in the country side, he learns about truffle dogs, prosciutto, olive oil, strongozzi (a round noodle), cheese making, the rules of eating great gelato, and how to negotiate and speak in somewhat rough Italian. Risotto is still "the most magical cooking process," and one of the many tasty things he explores. Life is great, but hurdles do exist. There are permits and waits for their dream cottage to become a reality, but the anticipation seems to be par for the course, and a dose of reality. Their rustico inevitably becomes a haven for relaxation and enjoyment (yes, Tucker and Eikenberry still have an active sex life that he is not coy about), and seems like an ideal way to live and learn in a new country. How nice to have "time pass(es) gently; there's no sense of hurry or direction."

L.A. Law fans will enjoy learning Hollywood tidbits. The couple's shared history includes time in Marin and NYC, which is fun to hear about, too. Tucker and Eikenberry have participated in hippy dippy counseling sessions that may amuse and tickle. As they settle in for more simple adventures, it's easy to be lulled into appreciating their shared goals and way of life. The only burning question that may remain is, "How can I end up where they are?"

Find out more in person when Tucker and Eikenberry are featured at the Commonwealth Club on Wednesday July 25. Tickets are $8-$15, and check in begins at 11:30 a.m. If I didn't have to cater, I'd be all over this one.

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.

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.

Ukiah's Chavez Market Taqueria

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It's likely to be good if a taqueria or market makes their tortillas on a hot griddle by hand. Thick corn beauties, warm and toasty. I was told by reliable sources--Robert Mailer Anderson and Zack Anderson--that the Chavez Market Taqueria has "the best" tacos and Mexican food in Ukiah, so I decided to grab a to go lunch there today. Since they have a full menu and I was more in the mood for a torta, I admired the tortilla making and decided another visit must, and will happen, soon.

How was the torta? The al pastor meat was well spiced, and the sour cream, avocado, pickled jalapenos, lettuce, and tomato were gooey, messy, and delish.

I'd like to try tinga, which is advertised as spicy shredded chicken. There's also menudo for adventurous eaters who may or may not be hungover. The market sells bottled hot sauces, and I decided to go for salsa habanera, "from the hottest chiles in the world," made by Castillo. My torta was hot enough, and I was starting to sweat a little, so I will crack open the sauce another time.

Chavez Market Taqueria
1424 South State Street
Ukiah, CA
T: 707-462-4697

Timing Is Everything

News flash to Ukiah waitresses: just because my dinner cost ten ninety-five doesn't mean I expect you to rush me. Readers, perhaps you've fallen victim as I have? I hope not. On two separate nights, I ordered a dinner that included a choice of soup or salad with a meal. Each time, I thought, let's go with salad, since it's warm out.

I was surprised on the first outing, when the waitress brought both my Ceasar salad and veggie lasagna at the same time. "Oh, can you just keep the lasagna warm for me, please?" I asked politely. "I can't get to both of them at the same time..."

She said sure and took it away. I suspect she hid the plate (I hope it was covered) in an alcove directly around the corner rather than put it under a warmer. It was lukewarm when she brought it a few minutes later.

Rush incident Number Two happened last night, at a "family restaurant" that I had heard good things about from fellow crew members. At least I was almost finished with my salad when the waitress brought my plate of pasta out.

In both cases, I wondered what the rush was all about. The restaurants were far from crowded, and it didn't seem like the kitchen or staff were overwhelmed. It's okay to have a casual feel to service, especially when prices are relatively low. But I'd been on the clock all day, and was hoping my dinners would be a chance to unwind and relax, maybe get in a little people watching. The old adage is true: timing is everything.

Hotel Livin'

I'm working in Boonville for the next five weeks, and living in a Ukiah hotel. The first thing I did after checking in was scout out a market. Raley's is just okay, but do they have pristine produce and other natural goodies? Methinks maybe not. Top shopping priority was on snacks. Most of my meals would be taken care of during work, on set. More about movie catering and craft service (snacks) to come.

My recommendations for healthy and happy eats, for one?

1. Nuts-alone or in a snack blend. Don't buy too much. Try a sample! I was disappointed that the cherry-nut mix I bought had old peanuts in it. I can deal with white chocolate chips -- just barely-- but old peanuts are too sour and nasty. I should've remembered to try a sample, or at least a hard and long look. Doing that helps find rancid or off flavors, or even weevils.

2. Apples. They hold better in a bag than bananas, which will make you happy when you realize a book and laptop have been pushed over the fruit. Apples also seem to stay firm and crisp under any conditions.

3. Water. Mineral water fit snugly in the mini fridge I had. I guess those looking for adult pleasures would of course want:

4. Local wine and/or beer. I'm holding off since I'm in a family way but would normally get some Anderson Valley Brewing Company beer, as well as red wine from local wineries. Next time.

5. Chocolate bars in various forms. No need to eat a whole bar but a few pieces of whatever sort of chocolate you crave can make a night in front of the tube with weird blankets and pillows feel more special.

On my next outing, I will probably get some bagged popcorn and other salty snacks, cheese and crackers, as well as different bulk sweets. Candied ginger, my dear? Juice and more drinks will be fun to sample, too.

Non food items that cheered me up: a cheetah caftan, grrrr!, candle, books, magazines (from the New Yorker to People, they'll all come in handy), salt scrub, handmade soap, loofah mitts, and great smelling grape shampoo and conditioner. Other homey items I've seen people use in long term hotel stays include yoga mat or other exercise gear, fancy, silky pillows, a large and fluffy towel, robe and slippers, music, and pictures of loved ones.

New Zealand Comfort Food: Fish & Chips

For cheap comfort food, fish and chips is fitting. We enjoyed this meal with Speight's beers a few times on our New Zealand trip. We usually got it as a take away item, meaning "to go" and to be eaten at home. It's hot, filling, and satisfying. John Dory seems to be my favorite fish for fish and chips, but their are competing views on which local fish makes is best.

I love all that starch and grease, tampered by vinegary sides of ketchup and home made plum sauce. There's never any leftovers, and almost forty dollars feeds four adults with healthy appetites and two kids.

My cousin Gabrielle worked at the same take away spot that her Dad did, forty years ago. I like hearing about that sort of history for their small town. Their roles were different: she usually rang folks up and scooped ice cream; he filleted and cooked fish and chips.

New Zealand Lamb, Before and After

It may make some queasy to see animals knowing they will eventually be killed for the sole purpose of eating. If that's you, stop reading now. Staying with relatives in Whitianga, New Zealand gave me the opportunity to watch and observe their sheep herd. They have almost a dozen lambs that are rotated every few days, from one paddock to the next. The timing is decided on how much greenery they have consumed on each square of the plot. While they are alive, the lamb's purpose is to eat and subsequently fertilize the land. There is only one lamb named Lucy that will be spared from ending up as dinner. She is much larger and decidedly more vocal and outgoing than the others, as if she knows it's her turf.

Talk about eating local. 50 miles? How 'bout 50 steps or less? We ate lamb a few times in the three weeks we were in New Zealand. My uncle Steven uses a BBQ rotisserie to cook the leg. I asked how he does the killing. He shoots the animal in the head first, and butchers it immediately after.

Enjoying lamb is a common "truly Kiwi" meal. The meat was tender, juicy, and not at all gamey. Served with mint sauce, salad, kumera and pumpkin, foraged mushrooms (by the family's 78 year old grand-Mum), potatoes, and other garden items. Definitely filling and tasty fare. One interesting note: Oscar was first asked to carve the lamb, but the duty went to me after Oscar admitted that was my "area of expertise." Touche.

Mussels & Scallops, New Zealand Style

How nice it must be to have a net and boat, and be able to catch and eat accordingly. Every day. During our stay with relatives in New Zealand, we were amazed to share the bounty of fresh, untarnished seafood.

My Uncle Steven uses his boat out to check his net. The tractor-rigged boat ride to the beach takes three minutes from their house. There are a line of tractors since no ramps are used to get boats in the water. This tractor approach is used throughout the country, and I wish I had thought to take pictures.

On one net checking trip, we found a "small" sting ray that he called an Irwin killer. He cut the stingray off and the bottom of the creature looked like a ghost as it slowly opened and closed its mouth. Another Irwin killer had already been de-rayed on a different day. Steven had caught one that had a span of over five feet. It weighed down the net considerably, and made it tough to pull up.

One of my favorite catches are scallops, which must be big enough to warrant taking. Steven's boat is rigged with a ruler and diagram detailing mandatory size limits from the New Zealand government. The sign reads, "Size does matter," which seems like an interesting term to see on a government sanctioned guide.

Eating the scallops with the roe sack attached yielded luxurious, buttery  taste and a silky mouthfeel. Because the roe sack has a stronger, richer flavor and is highly fatty, it was recommended that we remove it after a few samples. Trying the scallop in its raw state seemed to be pure ocean: salty and a little sweet. Love at first bite.

New Zealand Grocery Shopping

We shopped every few days at the New World Super Market, in Whitianga. There were some things that caught my eye, made me laugh, or otherwise gave me pause, such as:

-Refrigerated dog and cat food, in what appeared to be 2 pound rolls. This station was usually next to the freezer/fridge for bait. What, you think the fish just jump on the boat?

-Lamb and mint flavored chips. A hit with Oscar and my tween cousin, but I prefer chips that are salted or vinegar flavored. The flavor scientists have been busy. Other disturbing flavor combos were: smoked salmon with cream cheese and capers; and chicken.

-Puff pastry, everywhere. The Kiwis like their puff pastry, and a popular appetizer is sausage rolls, which are sausage wrapped in puff pastry. Greasy as hell, and very tasty. Sausage rolls are also sold at bakeries, and are popular with car travellers as well as truck drivers.

-Eggs are stacked and always stored at room temperature. I didn't get to the bottom of this, but my Aunt has not heard of any sort of health problems stemming from this in the fifteen or so years she's lived and visited there.

-New names. Bell peppers are called capsicums. What appeared to be kale is called beet root.

-Cadbury seemed to have a lock on most of the middle market for chocolates. They dominated the shelf space by a good 70% in many different places I looked.

-Take your lumps. I tore my lip on a Hokey pokey, which is similar to honeycomb, and coated in milk or dark chocolate. The hokey pokeys were paired with pineapple lumps, which are also covered in chocolate. There was a commercial that showed in a humorous way that the pineapple lumps are a national treasure for the New Zealanders, similar to the way S. Africa loves its diamonds. Sweets of all sorts are called "lollies."

-Wash it all down with ginger beer, which is a sort of fizzie (what we call a soda).

On a let-me-tell-ya note, I wish I could share most of the photos from our trip. Alas, we -- and I was handing Oscar the camera, so I do mean we -- dropped our digital camera on my Aunt's deck. It made me mad, but there wasn't a thing I could do. Replacement costs would equal or go over the amount we spent for the actual camera. We decided to take the low tech route of buying 2 disposable cameras, but I don't have all those pics back. I hope my words do an okay job of describing things til then.

Have you visited New Zealand? What were some food treats you found? Comment or as always, email. No need to be shy.

Hangi Time in New Zealand

Hangi (pronounced hung-ee) is a unique Maori way of cooking that is native to New Zealand. "Good tucker" aptly applies here, which  means "good eats," and "good eating." A hangi is an event and a process. As an event, it's a reason for a social party revolving around the presentation and eating of food.

The hangi method is steaming and smoking meats and root vegetables and can be done two ways. Hangi food -- lamb shoulder, lamb leg roast, pork roast and a muslin bag of squash, onion, potato, kumara (a sweet potato), herbs, salt and pepper -- is wrapped in huge cabbage leaves and placed in an underground pit with hot rocks, where it is covered and cooked.

Considering we drank beer every day on our three week vacation (like the Kiwis we were with), a beer-related hangi seemed apropos. This updated modern hangi happens in, you guessed it, a revamped beer keg. According to our hosts, Paul and Marie Whiting of Simpsons Beach, the beer keg hangi saves a lot of headaches. They had attended hangis using the underground method where the (drunk) cooks on duty opened the cooking pit too early. Once all that precious steam and heat escapes, there is not another chance to re-do it, which leads to undercooked meat and hungry, frustrated guests. Other factors effect the underground hangi: changes in weather, and not getting the rocks used for heating hot enough.

A propane tank is the heat source for the keg hangi. Next comes two kinds of New Zealand tree sawdust that are mixed and added to the keg base. The hangi is lit and heated for 30-45 minutes. Water is then poured on the dust, which provides the steam action. Veggies should be halved and the cabbage leaves rinsed. A basket will hold the hangi cabbage (first layer), followed by meats and veggies. The veggies pick up a meaty smokiness to them from laying on top of the meat.

How did the hangi taste three hours later? Smoky, tender, juicy, and hearty. The meats all had the texture of braised pork, and were succulent. It was a simple, straightforward meal. My favorite bites were of farm fresh lamb, onion, and kumara. Of course, every gathering needs a sweet ending. Ours came in the way of a pavlova made by the hosts' 78-year old Mum, and a carrot cake by my aunt.

Oscar and I stayed late enough to watch Merle Haggard and other country western legends on a DVD from the early seventies. Paul couldn't believe we "young folks" knew many of the songs. He was having so much fun, he offered a room for us to stay in, which we should've done. I was too hung up on having a tooth brush, face medicine, and jammies to accept. I'm guessing we missed a chance to continue drinking, listening to music and talking. I wish we had stayed over.

The Kiwis Have Their Food Requests

In order to feel like a good houseguest, I always bring goodies. I try and cater it to the host's desires: wine for the oenophile, fiery sauces for fellow hot heads, etc.

We are getting ready to visit family in Whitianga, New Zealand. My relatives used to live in the Seattle area, and seem to miss Costco, among many other things. I offered to bring whatever they need, and here are their picks:

-64 ounce Yoshida sauce. While the Yoshida brand sounds familiar, Smart & Final did not carry any of it. After asking the S&F staff (friendly and helpful, yes!) if they had a good substitute, and getting a truthful "we don't carry it and I don't know what the ingredients are," it was time for further action. I reluctantly bugged Oscar at work so he could Google Yoshida. After he read me the Yoshida line of teriyaki sauces to me, I picked a substitute: Kikkoman's Teriyaki Marinade & Sauce, the Original Teriyaki.

-Any sort of hot sauces. No need to Google that, although a Hot Sauce blog query would've helped. I selected Tapatio, Sriracha, Trappey's Red Devil Cayenne Pepper Sauce, and The Original "Louisiana" The Perfect Hot Sauce, One Drop Does It. All of these items will be carefully wrapped and placed in a box, rather than in my suitcase. I will write my relatives' address, in case the box goes missing en route. That's also a great way to guarantee I won't have clothes dripping with hot red goo.

-They asked for 5 lbs. of Columbian whole bean coffee, but they're getting 6 lbs. total. That's 4 lbs. of whole bean Peerless Hawaiian Island blend, and 2 lbs. of the Peerless Sunrise Blend.

-Life Cereal. My cousins have always loved this stuff. I hope 62 ounces gets them by for a good while.

Recommendations Welcomed. Headed to New Zealand.

Last night yielded some great food and bar recs for New Zealand. Over Blue Moon beer, Merle Haggard and Irish drinking tunes, even better. I met and talked to Chef Daniel Billo at The Club 23 in Brisbane ("Land of the Stars"). He's a tall, tatted CCA alum, and just returned from New Zealand. Four cooks (chefs ?) and I stopped in at The Club 23 for drinks after working an eight hour catering shift in South San Francisco. Dan just returned from New Zealand, and said Cin Cin on Quay, where he used to work, is a great spot for eats. I am so dropping his name, per his request to "freak out" his former co-workers. He gave one bar rec: The Fiddler.

I have been doing most of the research for our trip. We are going there to visit relatives and relax. The three week trip begins at the end of the month, and is likely to cover the north island only. That's because the main focus is to see and catch up with family in Whitianga. It will be summer when we arrive, sweet! My aunt has tried to set expectations on the cuisine, saying something along the lines of it being "a bit more simple" than what we may be used to. Not a problem.

If you have some eating and drinking recs, feel free to comment or drop me a line.

Anthony Bourdain's Post Event Treats: Medjool & Doc's Clock

Finding good food after 10 p.m. on a Monday night can be a challenge. Last night with Anthony Bourdain, we ended up at Medjool and Doc's Clock. I wanted a Mission area cigarette friendly place that wasn't a mob scene, so we could all hear each other talk. Front Porch and Emmy's Spaghetti Shack were out since they're pretty noisy.

Drinks were our main focus. We were only going to graze on a few appetizers. Medjool's roof seemed to be a great option, so Tony could take in the city views. However, we ended up eating downstairs since they weren't serving food on the deck. Bummer that the deck was closing up when we arrived. Our Medjool picks were: lamb & fig tagine, Moroccan beef meatball, tomato, and egg tagine; grilled octopus with chick pea salad (too many greens, too little octopus); Spanish cheese plate, lamb Kefta and the Medjool sampler with hummus, tabouleh, and baba ghanouj.

One Medjool server told Anthony he was a fan of his show. Folks politely gawked, and the Doc's Clock bartender tried to give him quarters for the jukebox. He declined her offer, and was enjoying picking some songs that included Pale Blue Eyes by Velvet Underground.

Below is part of the email I sent to Tony last week.

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There are many awesome Mission eats on 24th Street or Mission that would be interesting and fun to check out. Street food may be available at one or more of the places unless they are shuttered on Monday. The 'hood can be a little dicey at night but as long as you don't wear the 2 prominent gang colors of red or blue, it's cool. We've lived here almost 4 years and never had problems. But then again, Oscar's a big guy and my flirty personality and Spanish help.

If it's not raining, we can head to Medjool's deck after eating, where ample views of the City and locals, as well as a lot of smoking happens. We also have lots of divey bars that we love and think you might, too.

Eating Option 1: Tortas made by a sweet woman in her 50s. She shares space in a liquor mart, and there are only around 10 seats in the whole place.
Eating Option 2: Tacos and of course burritos

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: buonavitahb@aol.com

Headed to the Beach

I'll be back next week. I'm going to Southern California for my friend Carrie's bachelorette party. There are promises of grilling, hot tubbing, eating, drinking, and hanging out on the beach. I fear a mechanical bull may be in the cards for the bride-to-be, as well. Lucky her.

Oscar reviews Bill Buford's Heat on NPR

Update: Listen to the review online here. 

Pitch alert! Oscar's review of Bill Buford's book Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany should run on All Things Considered, on NPR radio. In the SF Bay Area, you can hear it on KQED 88.5 f.m. between 4:30 and 6:30 p.m. Buford spent time in uber NYC chef Mario Batali's kitchens, with learning trips to Tuscany sprinkled in. It's intense, evocative writing, full of interesting tidbits.

This is Oscar's first review for All Things Considered, and depending on the audience reaction, he may do more. So if you have any thoughts or feelings on the review or just want the producers to know you like Oscar's work, feel free to contact them directly.

Anthony Bourdain Back Story

More than a few folks wanted me to know I should feel lucky to dine with Anthony Bourdain. True that. They also had questions: did I know him through this blog or somewhere else? I wish Tony knew me via my blog!

The Incanto offal dinner came about through my husband Oscar Villalon, who is the San Francisco Chronicle Book Review Editor. He and Tony met years ago at the Book Expo in Chicago, where Tony was peddling his first book, Kitchen Confidential. Book Expo is a place for booksellers, publishers, authors, and media types to learn about new titles coming out in the next 9-12 months. It's a schmooze and booze fest with endless panel discussions, cocktails, meet and greets, and my favorite... parties.

Oscar and Tony hit it off and spent one night drinking and talking til the early morning about Graham Greene, punk rock, NYC, Vietnam and the like. While Oscar had a blast, he didn't expect to keep in touch with Tony as Tony continued to gain more fame and notoriety based on his books, TV shows and stunts like eating a still beating cobra heart.

Whenever we try to make plans to hang out with Tony on our two or three annual NYC treks, he's MIA off in Turkey, Indonesia, or some other far away spot. "If you ask for me at Les Halles," his NYC eatery, "they'll tell you 'Oh, you just missed him.' " This is true for anyone, and happens all the time.

The last time we met up with him, it was at the bar in his swanky hotel in downtown San Francisco. He was amazed that the Rolling Stones were fellow guests, and had this modest awe of the music giants. I remained quiet during our drinks, and spent time admiring Tony's thumb ring, which looked awesome on his tan, lean, elegant fingers. I was like a little kid, and wanted to get a thumb ring so I could have that same knowledgable cool-sexiness Tony has. He told us about drinking multiple rounds of strong vodka in Russia, and how they were some of the sweetest, nicest people around. He makes me want to travel more and eat adventurous food as often as possible. And that's a good thing.