The lively fish, wasabi and ginger creations at Sushi Totoro just get better and better.
Here was a recent dinner of saba nigiri (center, with micro dice of lemon and scallion), tekka maki with shiso leaf and an ethereal trio of hamachi nigiri.
(I used my iPhone for this image, and I’m stunned at how well it works for electronic publication.)
Local King Salmon, from Half Moon Bay to be exact, receives some expert handling at Avanti.
This lovely entree I enjoyed a few days ago showcased a very moist piece of pan-roasted salmon presented atop a risotto laced with spring peas, favas and micro-diced zucchini.
Pesto on top! Yes, and yes!
A charming idea, this First Thursday Brown Bag Wine Dinner concept. Especially the appealing price tag.
You can enjoy the authentic French cuisine of chef Lionel le Morvan, some pours of new Alfaro wines, plus the pleasure of a conversation with winemaker Richard Alfaro himself — all for $35 (per person; tax & tip extra).
It happens Thursday, June 2 (more…)
It happens @ Vinocruz, after hours. Farmgirls School of Food & Wine. And it is the vivacious brainchild of wine czarina Amanda Rehn and fromagista Tabitha Stroup.
The plan is simple and appealing. The duo will work you through the history, nuances, terroirist variations and highlights of wines of our own Santa Cruz Mountains AVA. They will do this while pairing all wine tastings with choice, and appropriate cheeses. You simply absorb all of this wisdom in the good company of fellow aficionadoes.
Starting today, May 4, the Farmgirls School of Food & Wine, convenes at Vinocruz every Wednesday in May, beginning at 6:30pm. Get in there right now and reserve your place. Here be the website.
Sean Baker, former chef at Gabriella and now in charge of Berkeley’s Gather, is featured in the current issue of Sunset Magazine (photo:Drew Kelly). Reminds us of just how creative and fertile that kitchen on Cedar St. really is.
Chefs who have paid their dues at Paul Cocking’s tiny hearth include Jim Denevan (Outstanding in the Field), Rebecca King (Garden Variety Cheese), Brad Briske of Main Street Garden Cafe, Chris La Veque of El Salchicherro.
The ever-vigilant Tana Butler reminded me of two more – brilliant Catherine Stern of La Posta and Kendra Baker of Penny Ice Creamery.
More?
It’s hard to make green food look appetizing in reproduction, otherwise you would see a gleaming pool of tomatillo salsa illustrated here. It is the tomatillo salsa from Coldwater (formerly Hawgs) on Mission Street.
My favorite appetizer with a cocktail at this handy pit-stop is the shrimp quesadilla. Terrifically hand-friendly, delicious and enough for two people to share. But the secret weapon of this dish has got to be the better than good tomatillo salsa, loaded with the citrusy mystery of this cousin to the tomato, a peppery kick and plenty of garlic.
According to our very helpful wait person, the house tomatillo is from a family recipe of one of the cooks. Thank you to that cook and his/her family. Tomatillo salsa worthing getting out of bed for.
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.