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San Francisco, CA
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Ages ago, I lived in Santa Fe. Ask anyone who knows me; I talk about it a lot, even though it's been almost 25 years. New Mexico is where I developed my addiction for spice, since green chiles are the condiment of choice on all foods, at every meal. Specifically, the most popular chile of the region is the Hatch chile, a long, crooked green pepper. It is the quintessential flavor of New Mexican cuisine, and now is the season for them. So when I received an invitation from Mollie Stone's for their annual Hatch chile roast with a voucher for a free 10-pound box, I didn't hesitate to RSVP. So it was on an uncharacteristically New Mexico-like Sunday that... Continue reading
Posted Aug 19, 2015 at Hedonia
Continued excerpts from my interview with chef Hugh Acheson, discussing the state of dining in the South and beyond. Continue reading
Posted Aug 7, 2015 at Hedonia
Today's the last day to catch Ai Weiwei's @Large exhibit on Alcatraz. In case you missed it, here's a few shots from our visit earlier this week. As you enter the New Industries Building, you're faced with a tremendous, colorful dragon. The dragon is a symbol of power and freedom, and incorporated in the body of the dragon are panels with quotes from political prisoners. In the next room, political prisoners are depicted in portraits done in Legos. In the main prison, one block of cells was equipped with audio. Each cell had a different experience -- readings, music -- that you immersed yourself in as you entered the cell. I hadn't been to Alcatraz in well over 20 years,... Continue reading
Posted Apr 26, 2015 at Hedonia
Photo: Edible Excursions For the most part, Mexican food in San Francisco is associated with our signature burrito, a fat slab filled with beans, rice, meat and potentially more, easily weighing in at a pound or more. Everyone has their favorite taqueria, and disagreements over which is superior can get heated indeed. I like an SF burrito as much as the next guy, but I think we need to be honest: It's not Mexican food. It's San Francisco food. When I worked in Redwood City, a colleague told me that a large part of the city was populated by emigrants from Michoacan, families who have come to Redwood City and returned, generationally. Consequently, the city is chockablock with excellent, if... Continue reading
Posted Mar 10, 2015 at Hedonia
Photo: Alanna Hale Japanese cuisine is perhaps my favorite, or at least certainly in my top three. If I were stranded on a desert island, I'd be just fine so long as there was ample seafood, rice paddies, and someone to turn it all into perfect sushi every day. Hands down our favorite sushi place in the city is ICHI Sushi, and its izakaya bar, NI, in the back. We've been fans since their early days, occupying a tiny and fairly charmless space that housed our previous favorite, Yo's Sushi Club, on a nondescript corner of Mission Street in Bernal Heights. The current space is airy and slick. As you enter the hallway covered with an Erik Marinovich mural outlining... Continue reading
Posted Mar 2, 2015 at Hedonia
So glad you enjoyed it! We made it last year and loved it. I think it's time to make it again.
Toggle Commented Jan 16, 2015 on Recipe: Chicken Liver Bourbon Mousse at Hedonia
1 reply
Be sure to check out my follow up piece:
Toggle Commented Jan 10, 2015 on Pizzelle and cannoli abruzzesi at Hedonia
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For a few years now, we've done an annual BLT party on New Year's Day. Being the way we are, of course, that doesn't mean just a quick run to the grocery store for supplies. Of the four primary ingredients for the sandwich -- bacon, lettuce, tomato and bread -- the only thing that we don't make by hand from scratch is the lettuce. Even we have limitations. Each year we improve the process. The first year I bought tomatoes, thinking I could get away with it, but even in temperate California, the 'maters in the dead of winter simply suck. So I began packing oven-dried tomatoes in oil and tomato jam back in September when the bounty is at... Continue reading
Posted Jan 7, 2015 at Hedonia
Hi Mary -- as long as the olives aren't moldy, you're still in good shape. Hank Shaw of Hunter, Angler, Gardener, Cook actually allows a raft of mold to form over his brine, simply discarding it before draining the olives. If you don't want that, skim off what you have, and replace the brine.
Toggle Commented Dec 28, 2014 on House-cured olives at Hedonia
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Toggle Commented Dec 22, 2014 on Guanciale and spaghetti all'amatriciana at Hedonia
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Are you familiar with mole verde? I've always loved mole poblano, the chocolate-based mole, and knew that there are many other types of mole -- red rojo, pumpkin seed-based pipián from the Yucatan, even a white mole made with pine nuts -- but had never tasted green mole verde from the Guanajuato region until last week. I was invited to La Cocina, the non-profit kitchen incubator, to learn how to make this regional dish at the hands of Lupe Guerrero of El Pipila, one of their charter businesses. El Pipila is one of the businesses who will be featured at this Friday's O, Mole Night dinner at Ghirardelli Square, where some of San Francisco's top chefs, like Traci des Jardins,... Continue reading
Posted Dec 2, 2014 at Hedonia
Disclosure: I was compensated by Negra Modelo to attend this event, post about it on social channels, and write this blog post. I'm not going to mince words about it: Sometimes being a food blogger has pretty awesome perks. Like when your go-to Mexican beer approaches you with an opportunity to take a culinary tour of the Mission District with Rick Bayless, and pay you for the privilege. Twist my arm. We kicked our tour off at a well-known "Mexicatessen" on 24th street, a place I know well thanks to my affiliation with Edible Excursions. (Note: Due to some regulations, I cannot name the places we went to. I know, weird.) This place receives enormous amounts of dry corn on... Continue reading
Posted Nov 24, 2014 at Hedonia
So I turned 45 last week. The salt has nearly overtaken my pepper. I'm fatter than I'd like, for reasons that are not even remotely mysterious. I make less money than I'd like at this stage, but as a result of deliberate decisions I've made over the past few years that I wouldn't change on a bet. I skidded into my 46th year on the tails of an inspiring trip to New York to bond with my colleagues at, a fabulous week-plus of sun and relaxation with friends in Playa del Carmen, and a whirlwind conference in Las Vegas where I had a couple speaking enagements. So, all things considered, I'm right where I want to be. And now,... Continue reading
Posted Nov 17, 2014 at Hedonia
Apparently, the good folks over at Anchor Distilling (by way of Wagstaff Worldwide) know I like booze. Good booze, specifically. And lately they've been gracious enough to invite me to a few events to sample some of their wares. Back in August we went to Wingtip, the très swank private club in the Financial District, to meet a cocktailian legend, Alessandro Palazzi of the DUKES Hotel in London. The DUKES garnered a fair bit of fame by being the regular haunt of none other than Sir Ian Fleming himself, and it is believed that it is where he acquired the inspiration for James Bond's propensity for martinis "shaken, not stirred." (Though, in fact, Bond is at least as famous for... Continue reading
Posted Oct 8, 2014 at Hedonia
I recently was invited to check out the new Steep Brew Taproom at Whole Foods SoMa as a guest. It's the second taproom in a Whole Foods in the city, probably the last. (The other is in the Potrero Hill location.) I enjoyed chatting with curator, Wesley Anderson (yes, that's his real name, and no, no relation) about his philosophy for the place. Wes is aiming to keep the selection mostly local, strongly focused on small-batch and featuring brews that are not available in the cold case. In particular, I enjoyed the Faction Brewing Summer IPA, with crisp notes of grapefruit zest. But mostly, I was intrigued by the way Whole Foods blurs the line between simple marketplace and community... Continue reading
Posted Sep 25, 2014 at Hedonia
Happy Friday, kittens! I'm just back from a few days in Sacramento for a fun and informational trip with Muir Glen. I lived there for a relatively brief stint 24 years ago, and was really blown away by how the city has changed. With a maturing food scene and non-crippling housing costs, I almost wanted to move there. Almost. Anyway, enjoy today's installment of auditory morsels from the City by the Bay and beyond. (And be sure to click through on the eatsdroppers' names to see who some of these cool people are!) Bus rider 1, to bus rider 2, reading a bible: "Is that the Old Testament or the New Testament?" Bus rider 2: "Dianne Feinstein's chocolate chip cookies... Continue reading
Posted Aug 15, 2014 at Hedonia
Hey, if I can convert my husband and a few cilantro-averse friends, I think I may be on to something. Great to meet you as well!
Toggle Commented Aug 10, 2014 on Cilantro Mousse at Hedonia
1 reply
I'm a member of the San Francisco Professional Food Society, a local networking group for folks engaged in all aspects of food, be they chefs, producers, writers and whatnot. Within the organization we have various Special Interest Groups, or SIGs, where we can meet up to socialize and learn. These SIGs really are worth the price of membership. Today the food photography SIG met at the beautiful Berkeley home of Erin Scott of the blog Yummy Supper, and the soon-to-be-released book of the same name. Although self-taught, Erin has become an accomplished and skilled photographer, and she had us over to share some tips and talk about her process. She's got a clever setup in a room off her kitchen,... Continue reading
Posted Aug 3, 2014 at Hedonia
Perish the thought! Tarragon is the queen of herbs.
Toggle Commented Jul 22, 2014 on Green Goddess dressing at Hedonia
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My friend Tabitha, proprietor of Friend in Cheeses Jam Co., lives on a charming property up in the Santa Cruz mountains, about an hour south of us. Surrounded by redwoods, she lives in a quaint cottage on a one-acre clearing on a winding road in a hollar, filled with grapevines and a decrepit barn dating from 1860. It also has several massive black walnut trees, from which I've harvested the nuts in green state to make nocino and pickled walnuts. It's a charming spot, and begs to be entertained on. In years past, she's hosted a big shindig, roasting a whole pig, to share with her fellow cadre of chefs, winemakers, artists and other misfit toys like myself. With the... Continue reading
Posted Jul 21, 2014 at Hedonia
Yes, friends, it's the triumphant return of the Eastdropper, wherein I will be collecting delicious morsels of overheard conversation about food or in a food setting. I'm just beginning to collect these again, so this installation is a mere amuse-bouche, though it does have the added luster (or is that Sheen?) of a celebrity sighting, er, hearing. Got a tidbit for me? Shoot it over to eatsdropper at seantimberlake dot com. Bon appétit! Woman 1: "Are you dairy free?" Woman 2: "I try to avoid it, yeah. It has so much ... everything in it." - Eatsdropped by yours truly at Whole Foods Noe Valley Diner: "My mom wore a wig her entire life. It was like a beehive. But... Continue reading
Posted Jul 4, 2014 at Hedonia
What a coincidence! Reese has continued to bring us great joy for more than 7 years now. Best of luck to you!
Toggle Commented Jun 22, 2014 on Reese has two daddies at Hedonia
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One of the funny and marvelous things about blogging is the way you develop relationships with people well before you meet them in the flesh. Case in point is Gabi Moskowitz of BrokeAss Gourmet, who was a line item in my blogroll for years before we actually attended the same event a few years ago. We became fast friends. Gabi is affable, with a bubbly personality and an endless stream of fun stories. (It's worth noting that there is no relation to the other Broke-Ass, Stuart, though they are friends.) Aside from her blog and other writing avenues, Gabi has turned out a couple cookbooks, one stemming from the blog (The BrokeAss Gourmet Cookbook) and another all about clever uses... Continue reading
Posted Jun 12, 2014 at Hedonia
I have a theory about cilantro. Though it is well known that a distaste for the stuff has genetic foundations, I find it's not quite as cut and dried as that. Take dpaul (please! har.). The tiniest corner of a leaf in a huge bowl of pico de gallo will revolt him. Yet, one time we dined at a friend's house, and she served cilantro pesto as a dip for crudite. And he liked it. So my theory goes: When cilantro is in something, it overpowers the palates of the haters. When cilantro is the thing, it simply stands on its own and paradoxically tastes less overwhelming. I came to this deep, philosophical conclusion after going to Tequila last year.... Continue reading
Posted May 3, 2014 at Hedonia
How marvelous, Melissa! I've gotten more comments (in person) from friends who are from Ventura and environs. And isn't Ojai more a destination these days?
Toggle Commented Apr 16, 2014 on Notes from Ventura at Hedonia
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