by Christina Waters | May 29, 2013 | Home |
On Memorial Day, the long, linened “Outstanding in the Field” dinner table was cradled by redwoods and grapevines, the ocean in the distance, apple orchards filled with baby piglets and enormous sows, and roving bands of plump, beautiful chickens.
The spot was Fogline Farms, rightfully famed for lovingly raised free-range animals, and flavor-rich, organic produce. La Posta, Bantam, come to mind, as showcases for these products. Mesquite and applewood fires flamed the appetizer skewers of chicken shoulders, livers, hearts, and bacon-wrapped moshi rice. Crispy anchovies were offered glazed with shichimi and Meyer lemon. We sipped mineral-laced 2012 Hunter Hill Chardonnay. OITF founder Jim Denevan (more…)
by Christina Waters | May 29, 2013 | Home |
It was like old times, having lunch at Burma Superstar with my old friend filmmaker Saul Landau on the main street of Alameda (which actually is an island). The food was brilliantly spiced Burmese cuisine, flecked with red chiles, handfuls of fried garlic, tendrils of calamari, and glazed bits of stir-fried meats.
Not since the heyday of India Joze had I tasted such a freshly wok’d series of dishes that were utterly impossible to resist.
Burma Superstar—great name, great food—is a mini-chain of three eateries. One in SF, one in Oakland, and a very smart, high-ceilinged one in Alameda. Packed with an appreciative crowd of ravenous patrons, all inhaling beautiful dish after beautiful dish, Burma Superstar was on top of every move. [This photo shows our half-eaten order of chile glazed lamb, stir-fried with garlic, jalapeños, red chiles (!!!) and basil. Stupendous!]
Service was great. (more…)
by Christina Waters | May 29, 2013 | Home |
I love this wine! Not the least bombastic, but not “invisible” either, it gives Santa Cruz Mountains winegrowing region yet more luster. The wine in question is a lovely, highly affordable ($22+) 2009 Pandol Pinot Noir made from Regan Vineyards grapes by Jennifer Pandol for Pandol Wines.
A lovely creation, it infuses its 14% alcohol infrastructure with earthy depth, spice, dark stone fruit undertones, and a grace note of mint. Sweet.
by Christina Waters | May 27, 2013 | Home |
We split this salad of crisp Bloomsdale spinach, pancetta, egg, sherry vinaigrette and shaves of Parmesan Reggiano, at Pizzeria Avanti last Friday.
And then we had a splendid pizza topped with arugula and prosciutto.
With glasses of Spanish garnacha. All better than good.
P.A. has added a nightly special pasta in addition to its lasagna, and plenty of inventive salads to accompany its salume plates and signature pizzas. All way better than good.
by Christina Waters | May 24, 2013 | Home |
Unikyu, hamachi nigiri, saba nigiri, and—of course—tekka maki with shiso leaf.
Sushi smiles of a summer night. At Totoro on Mission St.
