Home @ 25 Jun 2014 06:22 pm by Christina Waters
I finally rolled out of bed and responded to all the emails I’d gotten, asking what I thought of the indie food film Chef.
Jon Favreau could rattle off the auto mall listings from the Yellow Pages and be irresistible. The actor/director (Iron Man), wrote, directed and starred himself in this feel-good road trek following a gifted but volatile chef as he quits his designer restaurant gig for a questionable foray into the world of real food served up from a food truck.
Armed with his can-do sous chef Martin (John Leguizamo), his estranged son Percy (Emjay Anthony) and fresh ideas about Cuban pork sandwiches, (more…)
Home @ 25 Jun 2014 02:16 pm by Christina Waters
Better than ever, this charmingly eccentric stronghold of sparkling fresh and beautiful sushi classics. We are devoted to the hamachi nigiri and the daikon-intensive futomaki roll, shown here. Edible art. Sushi Totoro on Mission Street.
Home @ 24 Jun 2014 12:22 pm by Christina Waters
Fried calamari apps don’t get much better than this dish from Oswald, which I inhaled along with one of those cool pale green cocktails—like the Bitter Ricky composed of lime, gin, and bitters.
My gal pals told me, after I’d ordered, that they don’t do tentacles.
I ate the entire plate myself!
Home @ 18 Jun 2014 05:30 pm by Christina Waters
The UCSC Farm & Garden produce cart spreads its wares out for your delectation, each Tuesday and Friday from noon to 6pm until oh sometime in late autumn.
Right now it’s plum season. Strawberries too.
Terrific stuff. Get some!
Home @ 14 Jun 2014 05:54 pm by Christina Waters
A perfect entree of crab risotto cake topped with prawns, in a crab bisque with chives.
Typical of Bistro Laurent in Paso Robles, where we had dinner—we always have dinner here—on our way to the Mojave.
Home @ 01 Jun 2014 05:33 pm by Christina Waters
Girl, get with a make-over program. And pronto! No one’s going to elect a refrigerator for President.
If you don’t have the discipline to shape up and set an example, then you don’t have the discipline to be Commander in Chief!
Home @ 30 May 2014 11:18 am by Christina Waters
A recent lunch at this splendid dining room offered not only a large-scale kebab threaded with plump, utterly moist wedges of grilled chicken, but this jewel-like little mezze platter.
All of your favorite Mediterranean food groups are here in this pliant quartet of supple flavors. Babaganoush, tzatziki, hummus, and tabouli. Warm soft pita provided the point of insertion. A terrific lunch appetizer. Laili—more than a nighttime destination.
Home @ 30 May 2014 11:04 am by Christina Waters
Some authors have a book signing. Others have a book signing in Venice. Such a one is Rita Bottoms, fresh from her gala reception at Bookshop Damocle on Calle del Perdon, Venezia. Bottoms was celebrated in Italy last month for the new edition of her delightful Riffs & Ecstasies: True Stories, which is smartly revised, complete with new stories, new illustrations and best of all—facing pages in Italian!
É vero! Riffs & Ecstasies is now yours to savor in both Italian and English. And is available, for $15, at Bookshop Santa Cruz, La Sirena on the Westside of Santa Cruz, City Lights in San Francisco, and, of course at Damocle in Venice. Pick up a copy, enjoy Bottoms’ inimitable way with an anecdote, and/or practice your Italian!
Home @ 29 May 2014 06:11 pm by Christina Waters
Yes it’s pinot grigio. Get over it. It’s also a sprightly bottle of delicious white wine for—wait for it—$7.99.
An appealling 2012 vintage, this aromatic—light yet not austere—warm weather elixir offers a drinker-friendly 12.5% alcohol. AND it won a double Gold Medal at last year’s SF Chronicle wine competition. Uncomplicated, brilliant with summer foods, just crisp enough to hold your attention. At Shoppers. Better hurry!
Yes I did say seven dollars and ninety-nine cents.
Home @ 29 May 2014 12:35 pm by Christina Waters
During its kitchen transition, Soif’s staff doesn’t miss a step. Here’s an example from last week’s appetizer menu. A gorgeous plate of house-cured local king salmon, with paper-thin pickles, peppery sprouts and a swoosh of creme fraiche.