tag:blogger.com,1999:blog-62052864185642228332024-03-21T11:25:10.536-07:00Art and Entertain meEmma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.comBlogger1501125tag:blogger.com,1999:blog-6205286418564222833.post-89389245125293881622024-03-20T19:29:00.000-07:002024-03-21T11:24:37.494-07:00Introducing: Szimonetta Tőzsér, Business Coach <p class="MsoNormal"><b>By Emma Krasov.
Photography by Yuri Krasov<o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojqmWn-BYiBu56GxE7hUM32OfPHnT7sH42EzHFnOyIpSOT1QVrzQTJIZXAT7KBuX1Oy9Vk77ncVEsfGrbkRCD7rKu_2P76PUDBZ35ijMLhPx3VzuJzy4PMTA_4De6yRlY80ExzlQvJ6c4CK-XnbAAqdDhQQ-844oG-9dq7nD87R3muH3HfLQMA6q1b54/s2450/Photo%20by%20Yuri%20Krasov%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2226" data-original-width="2450" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojqmWn-BYiBu56GxE7hUM32OfPHnT7sH42EzHFnOyIpSOT1QVrzQTJIZXAT7KBuX1Oy9Vk77ncVEsfGrbkRCD7rKu_2P76PUDBZ35ijMLhPx3VzuJzy4PMTA_4De6yRlY80ExzlQvJ6c4CK-XnbAAqdDhQQ-844oG-9dq7nD87R3muH3HfLQMA6q1b54/s320/Photo%20by%20Yuri%20Krasov%204.jpg" width="320" /></a></div><p></p><p class="MsoNormal">When obstacles and challenges slow us down on the road to achieving
our professional goals, when our full potential isn’t being realized, when we
feel that our stress levels are rising, but the environment in which we work
and struggle isn’t improving, we look around in search of an experienced and
understanding mentor, a cool and collected person who could provide wisdom and
support. We are looking for someone other than ourselves, who is capable of
fully grasping our problems and helping us solve them. <o:p></o:p></p>
<p class="MsoNormal">Lucky we, if we have an older colleague, a spouse, a
sibling, or a trusty and devoted friend, who would listen and understand,
sympathize and commiserate, and maybe even suggest a course of actions.
However, even the most dedicated friend or relative can’t be our guide and
coach, not because of the lack of trying, but simply due to the very nature of
our relations—we are connected to our loved ones in such a way that more often
than not objective evaluation of our situation just isn’t possible to achieve.
Without objectivity, though, all our efforts to improve might be in vain. <o:p></o:p></p>
<p class="MsoNormal">That’s when a business coach comes to the rescue. A trained
professional, not closely related to us, but equipped with techniques and
methods capable of bringing clarity to our minds, putting things in
perspective, and guiding us toward achieving our goals, maximizing our
potential, and improving our work life and career. <o:p></o:p></p>
<p class="MsoNormal">A business coach works with us to identify and define our
goals and ways to achieve them, be it a new business, career change, professional
or personal growth, or important decision making. When our objectives become
specific and clearly outlined, it’s much easier to create action plans to reach
them. It’s perfectly normal to feel confused and even completely lost in the throes
of unexpected changes, life-altering events, or professional setbacks, but from
a highly-skilled coach we get the entire toolbox needed for addressing these
mental states. A coach will hold us accountable for taking the necessary steps
towards our goals; will provide encouragement and motivation to help us stay
focused and committed to our objectives, even when faced with our own
weaknesses and indecisiveness.<o:p></o:p></p>
<p class="MsoNormal">With the help of questionnaires and exercises, a coach will
help us gain a deeper understanding of ourselves, our values and strengths, and
through self-reflection and introspection, will enable us to make informed
decisions about our next steps. <o:p></o:p></p>
<p class="MsoNormal"><b>Szimonetta Tőzsér</b>
of <b>MSE Coaching</b>, based in Iceland,
is one such coach. She is a professional who offers “Business coaching for
managers, entrepreneurs, career builders, organizations and owners” on her
website, <a href="https://msebusinesscoaching.com/">https://msebusinesscoaching.com/</a>.
<o:p></o:p></p>
<p class="MsoNormal">In her coaching career, Szimonetta worked with individuals
from large companies, like Exxon and Expedia as well as with owners and employees
of small businesses and various organizations. In her vigorous yet very
sympathetic and empathic coaching, Szimonetta invites her clients to “embark on
a transformative journey together, guided by the principles and ethics of the <b>International Coaching Federation (ICF)</b>.”
<o:p></o:p></p>
<p class="MsoNormal">To provide maximally efficient assistance with lasting
results, she follows a strict path of the client’s self-discovery and
self-achievement. “As a certified Business Coach, I adhere to the fundamental
belief that each individual possesses the innate ability to uncover their own
solutions and chart a course towards fulfillment and success,” says Szimonetta.
“Through our collaborative sessions, clients discover the power within
themselves to overcome obstacles, pursue their aspirations, and cultivate
meaningful change in both their professional and personal lives.”<o:p></o:p></p>
<p class="MsoNormal">She takes pride in “witnessing clients undergo profound
shifts in mindset and behavior, ultimately leading to the resolution of
pressing issues and the achievement of their goals.” She never positions
herself as an advisor or problem-solver. “I serve as a catalyst for self-discovery
and empowerment,” she says. <o:p></o:p></p>
<p class="MsoNormal">One of Szimonetta’s clients, Erla Björg Eyjólfsdóttir, a
Public Relations Consultant at Cohn & Wolfe Íslandi (Public Relations and
Communications Services) has these words to say about her sessions with the
coach:<o:p></o:p></p>
<p class="MsoNormal">“I recently had the pleasure of participating in a coaching
session with Szímonetta. I must say, it was an incredibly enlightening and
empowering experience. From the moment our session began, it was evident that
Szímonetta possesses a remarkable depth of knowledge and expertise in coaching.
Her approach was not only professional but also deeply empathetic and
supportive. She created a safe space where I felt comfortable opening and
exploring various aspects of my life and goals…
Szímonetta not only imparted invaluable coaching techniques but also
instilled in me a newfound belief in my abilities. Her guidance and unwavering
support created a space for self-reflection and growth, enabling me to
recognize and capitalize on my strengths. As a result, I've seen tangible
improvements in my work, from crafting compelling pitches to confidently
engaging with stakeholders. The coaching sessions have been profound, shaping
not only my professional skills but also my overall mindset and approach to my
role… Her professionalism, empathy, and expertise truly exemplify the caliber
of an exceptional coach. I wholeheartedly recommend Szímonetta as a coach to
anyone seeking to enhance their skills and confidence in the field of anyone’s
professional domain. Her dedication, expertise, and genuine commitment to her
clients' growth make her an exceptional coach.”<o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p><p>Apart from this glowing recommendation, MSE Coaching website
provides plenty of information about Szimonetta’s business practices, plus valuable
insights into her abilities and coaching methods. Best expressed in her own
words: “Together, we delve into topics such as time management, communication
skills, career advancement, and personal growth, crafting tailored strategies
to propel [you] towards the envisioned future,” the help is near—just visit the
site for more information and a coaching session reservation: <a href="https://msebusinesscoaching.com/">https://msebusinesscoaching.com/</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXZgLWe5Iw3tucwK9DE8yCtBrojZxZnaDgA8GuGUH_jCrJr-JNvroImwC9L4EwxqjNE0cBzf32oNDpuz4NDE0_AtXVNRTgboC2hthDqwxwaTW7Qd3MVcGqc45xge15z3mr14MVi-I-Ymk3Kw1qq7t64TTRhrK_U9xdNTNPgs9f94vTbYyOkOaGMyFqX0/s2450/Photo%20by%20Yuri%20Krasov%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2228" data-original-width="2450" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXZgLWe5Iw3tucwK9DE8yCtBrojZxZnaDgA8GuGUH_jCrJr-JNvroImwC9L4EwxqjNE0cBzf32oNDpuz4NDE0_AtXVNRTgboC2hthDqwxwaTW7Qd3MVcGqc45xge15z3mr14MVi-I-Ymk3Kw1qq7t64TTRhrK_U9xdNTNPgs9f94vTbYyOkOaGMyFqX0/s320/Photo%20by%20Yuri%20Krasov%201.jpg" width="320" /></a></div><br /><p><br /></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-74130897306143325902024-02-25T20:26:00.000-08:002024-02-25T20:26:44.051-08:00Three San Francisco Bay Area Artists Reunite for One Weekend in March<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7sWkQDaiiYFuCM-E_JePm8FwcpZy8Ww5qPbnOqb_qTxS_5H96Mak-CmCgbGvNhNGRBBezoC11lRD_P0aAVArVfTGoR0HL5WXvRgAG32_foBK5nK2GQihQkf-xBC9YsTripiYxB3YQhnYg6ATXt6f5IM7l0nYPhjVJ18DRces6DiWKADsMSZqIdRe5wg/s640/Irina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="496" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7sWkQDaiiYFuCM-E_JePm8FwcpZy8Ww5qPbnOqb_qTxS_5H96Mak-CmCgbGvNhNGRBBezoC11lRD_P0aAVArVfTGoR0HL5WXvRgAG32_foBK5nK2GQihQkf-xBC9YsTripiYxB3YQhnYg6ATXt6f5IM7l0nYPhjVJ18DRces6DiWKADsMSZqIdRe5wg/s320/Irina.jpg" width="248" /></a></div><br /><p></p><p class="MsoNormal">Come see an intimate art show and sale by three distinguished
California artists at <b style="mso-bidi-font-weight: normal;">Chez Nous Café</b>
in <b style="mso-bidi-font-weight: normal;">Redwood City, California </b>next
weekend, March 9 and 10. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Vladimir Vitkovsky</b>,
painter, sculptor, and graphic artist (<a href="https://www.vitkovskyfineart.com/">https://www.vitkovskyfineart.com/</a>),
<b style="mso-bidi-font-weight: normal;">Irina Tosunyan</b>, jewelry artist, (<a href="http://www.agataart.com/about.html">http://www.agataart.com/about.html</a>),
and <b style="mso-bidi-font-weight: normal;">Katya Tabakh</b>, graphic artist and
book illustrator (<a href="https://katartist.com/">https://katartist.com/</a>)
will present their latest work at Chez Nous Café, 2159 Roosevelt Ave., Redwood
City, CA on Saturday, March 9 from 12 to 8 p.m., and on Sunday, March 10 from
12 to 6 p.m. <a href="https://www.cheznouscoffee.com/">https://www.cheznouscoffee.com/</a>.<o:p></o:p></p>
<p class="MsoNormal">Call with questions: 415-661-7638<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-42296414221775341762024-02-01T19:15:00.000-08:002024-02-01T19:15:04.209-08:00Take Your Valentine to Foliage, You Won’t Regret It!<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN5CdlWDU6i4MXitnMp5rpfyQfcLtjOhcVTMmHleOE00ySdX8S_vbqwaaoXrS3I2yTyAT_v5nss0rgyid9hwnCMS-Pa2Ajd-wjcgLgigisteKog4_9wDHYvTKBDqIzjrIKDvVEUvwBhkJzmUiPTUu7-ayDI2Xe1uFd_WBf1gJMkfIuCqbnoBfgXSHcEQ/s2450/DSC02331%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1704" data-original-width="2450" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN5CdlWDU6i4MXitnMp5rpfyQfcLtjOhcVTMmHleOE00ySdX8S_vbqwaaoXrS3I2yTyAT_v5nss0rgyid9hwnCMS-Pa2Ajd-wjcgLgigisteKog4_9wDHYvTKBDqIzjrIKDvVEUvwBhkJzmUiPTUu7-ayDI2Xe1uFd_WBf1gJMkfIuCqbnoBfgXSHcEQ/s320/DSC02331%20copy.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>Foliage Restaurant</b>
in San Francisco’s Bernal Heights neighborhood is brand new, family-friendly,
and heartwarmingly delicious! From a restaurant connoisseur’s standpoint, it’s
rather unexpected, but in an undeniably good way.</div><p></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both;">
<p class="MsoNormal">Owned by a husband-and-wife team, <b>Stephane Roulland</b> and <b>Julia
Indovina</b>, this restaurant is much more elegant than your regular mom-and-pop
neighborhood joints. It’s more casual and more attractively priced than upscale
eateries, even though it looks and feels like one. Menu-wise it’s more
sophisticated than Sunday family dinner places; however, that’s exactly what its
newest offering is about. All in all, <b>Foliage</b>
is bound to charm and excite you, and bringing here your Valentine, your
parents and children, your friends and coworkers for any occasion, big or
small, would definitely put you on their nice list. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitKRSyopmhn7Y-3x35VAV18KJRhGh8yOA-QDXFACpkW3k1N6nyVhAkfG2M6leDYKSBSJ2zyfY_wM1VL3lAlfco-_zdUQCcfSXfPciO7f4CYSyjZp6qjKcdGbQf9G2ljxPprkr_6gsc5UsF7wosd_DckFc1krJqDHXETR7QwMmDVeKC1FnZLPaVxKOZsI/s2450/DSC02342%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1799" data-original-width="2450" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitKRSyopmhn7Y-3x35VAV18KJRhGh8yOA-QDXFACpkW3k1N6nyVhAkfG2M6leDYKSBSJ2zyfY_wM1VL3lAlfco-_zdUQCcfSXfPciO7f4CYSyjZp6qjKcdGbQf9G2ljxPprkr_6gsc5UsF7wosd_DckFc1krJqDHXETR7QwMmDVeKC1FnZLPaVxKOZsI/s320/DSC02342%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The ambiance of Foliage is cozy, yet refined, contrasting a
historical building exterior with a contemporary modern interior in muted
shades of gray and black, enlivened with forest-themed art photography, 3D
compositions made of moss, driftwood, and other natural materials, and
houseplant ivies and ferns. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeGzhy4EauM1nbM8alxJUmDhjurwsCH0uq0HNJrB9TAQDG5Z7Vc65gyNzhzzeKuHvkhWYFxHLUyOJDA5MJy7XReCkOOgLZPOmB-3g8zRxhOrcZcq5vInaNICTr8yBZJyrN1N6cM3b3yaXckGtRgYxcLfRV1wCLvGmcxJLiG_SYurUUBk5KVUOUcyhx48/s2450/Foliage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeGzhy4EauM1nbM8alxJUmDhjurwsCH0uq0HNJrB9TAQDG5Z7Vc65gyNzhzzeKuHvkhWYFxHLUyOJDA5MJy7XReCkOOgLZPOmB-3g8zRxhOrcZcq5vInaNICTr8yBZJyrN1N6cM3b3yaXckGtRgYxcLfRV1wCLvGmcxJLiG_SYurUUBk5KVUOUcyhx48/s320/Foliage.jpg" width="320" /></a></p><div class="separator" style="clear: both; text-align: left;">Darkly colored square tables, padded chairs, and banquettes
along the walls of the long and narrow dining hall are understated and
comfortable, while custom-made ceramic dishes and fine glassware invite you to
linger, enjoy your wine, savor food, and hold leisurely conversations with your
friends and family in a place where you want to be.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_NYi39oeksG1iZKlOerRwgGl8iVwab_rcmvlZzXj91gFcAqZBAC2w5WrVfy8iUeKePbSuYGvXvpToO5RyGJi27Jx-dXzIYVuPq5HYzBZ5yNeERsNOjh3AmKCV53Ps6WbPB-TvhJ5kdvgah3vAc7f9JRDEostb4_kZg3LfCx7UlsTH7O1rx0ulQYAzb4/s2450/DSC02344%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1729" data-original-width="2450" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_NYi39oeksG1iZKlOerRwgGl8iVwab_rcmvlZzXj91gFcAqZBAC2w5WrVfy8iUeKePbSuYGvXvpToO5RyGJi27Jx-dXzIYVuPq5HYzBZ5yNeERsNOjh3AmKCV53Ps6WbPB-TvhJ5kdvgah3vAc7f9JRDEostb4_kZg3LfCx7UlsTH7O1rx0ulQYAzb4/s320/DSC02344%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The proprietors’ decision to hand the reins of the kitchen
to the Executive Chef <b>Mo Béjar</b>
proved extremely beneficial to the dining public. Hailing from Salinas,
California, Chef Béjar brings in his rich experiences with farming and
gardening on the family ranch, and puts emphasis on engaging with local
purveyors who supply the restaurant with sustainably grown local ingredients
harvested at the peak of the season. He excels in creating intriguing dishes with
healthy organic and foraged ingredients brought to perfection with in-house curing,
brining, and fermentation techniques. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLX4lFUtxLA5QOv5QQpbE888gK1RxQCacGqocBo8SVv9kf6espsAzYgwoen8W20rsdzdKh4y0F-TFA6_Teecw-UqCocX6ZF9JuTQE0VQL1nI2OHfAC5FLs7OBtZABGRinWZxyRaRCFk8l3r93iVqS3hgV4gmCOdO_2C1ocVmP_S-C6VeIr6A4iu1y6GBE/s2450/DSC02328%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1795" data-original-width="2450" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLX4lFUtxLA5QOv5QQpbE888gK1RxQCacGqocBo8SVv9kf6espsAzYgwoen8W20rsdzdKh4y0F-TFA6_Teecw-UqCocX6ZF9JuTQE0VQL1nI2OHfAC5FLs7OBtZABGRinWZxyRaRCFk8l3r93iVqS3hgV4gmCOdO_2C1ocVmP_S-C6VeIr6A4iu1y6GBE/s320/DSC02328%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNIpUoaaeD5XIUNAU97pkHrvBHqDnxl9rsqearo59PXwnUOY77anfCtq8OfshB2uKcOb6he1RJgM7HRd5eP7X4HlzKV51QWGOueu-EludjFAuyJVQKXzpKL2DBst2vek4FWfjZu12exROlOWX18QxDw9g10aHUOjLBKkF7WxUj4HYGqppr2FC4VXI81Y/s2450/DSC02333%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNIpUoaaeD5XIUNAU97pkHrvBHqDnxl9rsqearo59PXwnUOY77anfCtq8OfshB2uKcOb6he1RJgM7HRd5eP7X4HlzKV51QWGOueu-EludjFAuyJVQKXzpKL2DBst2vek4FWfjZu12exROlOWX18QxDw9g10aHUOjLBKkF7WxUj4HYGqppr2FC4VXI81Y/s320/DSC02333%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The restaurant’s new <b>Sunday
Family Meal</b>—a new to San Francisco, Parisian concept of family
dining—Includes a choice of a main course for the entire table, and multiple
sides. On the night we dined, the choice of main has been between Snake River
Farms Kurobuta pork loin, wrapped in pork belly strips, and roasted Mt. Lassen
trout—silky-tender, and exceedingly indulgent.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNzvugaAKWbYbD7hM46pgit5eor95bykxXfNRcDmp1vWMhFpqS9Z55r_X6bbU0vEXLv8JniITt40hmonlg4s0uLwZYl6BrApqs-R5YMhT5BiZJ5VJQ1Apd5gXIUXEaxQcey4JjzUJy9egFcuJYTTauFl3CwFJMK3aa9dSX4VtnEcZvxQx6Z2Pk1zabZE/s2450/DSC02329%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1806" data-original-width="2450" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNzvugaAKWbYbD7hM46pgit5eor95bykxXfNRcDmp1vWMhFpqS9Z55r_X6bbU0vEXLv8JniITt40hmonlg4s0uLwZYl6BrApqs-R5YMhT5BiZJ5VJQ1Apd5gXIUXEaxQcey4JjzUJy9egFcuJYTTauFl3CwFJMK3aa9dSX4VtnEcZvxQx6Z2Pk1zabZE/s320/DSC02329%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Among the sides—each better than the next—there were a perky
salad of mixed chicories and beets with goat cheese, pepitas, and citrus
vinaigrette; a bowl of wheat berries with creamed leeks (a dish this reporter
could it for breakfast, lunch, and dinner); simple and delightful braised
cabbage, and soft milk bread with cultured butter. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdljlMsj-GQJLDjKg8na2_-Lb3205O27YzC1lBpkIslSZVaMR34UlIbg1fZvAKHDU_igLdoREgD5UcFFezq0MQxvmQXNZ2QoKe8_y2rM5E5v_2MUGeEHinhP1HkXOUYcQFTeNCH2sB3oFXV-otUVoNWX3TmAfRRcdn5ZmbaGJz2ZJFtNVyGFrtid73u98/s2450/DSC02338%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1828" data-original-width="2450" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdljlMsj-GQJLDjKg8na2_-Lb3205O27YzC1lBpkIslSZVaMR34UlIbg1fZvAKHDU_igLdoREgD5UcFFezq0MQxvmQXNZ2QoKe8_y2rM5E5v_2MUGeEHinhP1HkXOUYcQFTeNCH2sB3oFXV-otUVoNWX3TmAfRRcdn5ZmbaGJz2ZJFtNVyGFrtid73u98/s320/DSC02338%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozLNVMGEfUT5L3bOktGkbc0VJBGRsTcmVKcPRpOTC-UBbUEpahZNnIu_lA1t9lms7V64YIVR9oqSP_SxkGGm0Z2JDoslqiRV_Q3Ofw5AU6TmTck423fB5Nnl9hVKbSYJWS2i96kU6AIkYfGly_pH7pUcQT8MyG8CfysfQU30bQNMEAIUhSzCBb7S6xE/s2450/DSC02337%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1674" data-original-width="2450" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozLNVMGEfUT5L3bOktGkbc0VJBGRsTcmVKcPRpOTC-UBbUEpahZNnIu_lA1t9lms7V64YIVR9oqSP_SxkGGm0Z2JDoslqiRV_Q3Ofw5AU6TmTck423fB5Nnl9hVKbSYJWS2i96kU6AIkYfGly_pH7pUcQT8MyG8CfysfQU30bQNMEAIUhSzCBb7S6xE/s320/DSC02337%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">And then there was time for dessert. Yuzu tart with mango
and pistachios, and Valrhona chocolate Devil’s Food topped with lavender
meringue, were also prepared by Chef Béjar, with great taste, and a true pastry
chef skill. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExzWSYeRE8y1vitGWYPN5jU4peB_k8f61y8NMm5XpjgjTSwkRG_lseKnjAf3dSmNRjo73H2Py6gtpqcjHz3fKqicBRytVLM7Jd7bP5fZVs1KuVqD8lY1601FA_e8CyXP4qewBjiOoifzdQgAYwzP-yQleDwgUJigiRQRxx-vzp7XEcUjpnicjYCriS7w/s2450/DSC02325%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2295" data-original-width="2450" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExzWSYeRE8y1vitGWYPN5jU4peB_k8f61y8NMm5XpjgjTSwkRG_lseKnjAf3dSmNRjo73H2Py6gtpqcjHz3fKqicBRytVLM7Jd7bP5fZVs1KuVqD8lY1601FA_e8CyXP4qewBjiOoifzdQgAYwzP-yQleDwgUJigiRQRxx-vzp7XEcUjpnicjYCriS7w/s320/DSC02325%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbII5ADdifc4zwQ6wZFobeOhEKfA-lxZaKLqy9rOcHIDX7QQ4cvFy8FSHphu2t4Ds5dv5MD-apAm4gcRbofOOsx8Qx8hgUcaK6n7bCbUfRY1nWHgSMBaBZyv0p-9E6PQeoxWRptoMzD6py1oTPWROnLuEz79agH9j18E_cF5pO2wg5OkxoWS_E7rFle8/s2450/DSC02336%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbII5ADdifc4zwQ6wZFobeOhEKfA-lxZaKLqy9rOcHIDX7QQ4cvFy8FSHphu2t4Ds5dv5MD-apAm4gcRbofOOsx8Qx8hgUcaK6n7bCbUfRY1nWHgSMBaBZyv0p-9E6PQeoxWRptoMzD6py1oTPWROnLuEz79agH9j18E_cF5pO2wg5OkxoWS_E7rFle8/s320/DSC02336%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Paired with French and Californian wines from family-owned
and small-scale wineries, and vintners known to employ biodynamic and
regenerative farming methods, a Sunday family dinner at Foliage turns into a
very special and memorable occasion all its own! <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R3jhv1Yoz6l1UWPVusKvJH3nXO9xAfTSGL-oPtoOZhs2enTDvV2Tid_e28p57OgCrkikBO1DWqwzUQB1Mfmp4jDjxSqklnnKwyXcjJJjZbpcfGGucvM4VXY5aw99TsaLMjNjcp7MOe_YifrOQ0r9YmOAsHHXDO219or8tcaCizz8p3IwwLISbLGziK0/s2450/DSC02323%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R3jhv1Yoz6l1UWPVusKvJH3nXO9xAfTSGL-oPtoOZhs2enTDvV2Tid_e28p57OgCrkikBO1DWqwzUQB1Mfmp4jDjxSqklnnKwyXcjJJjZbpcfGGucvM4VXY5aw99TsaLMjNjcp7MOe_YifrOQ0r9YmOAsHHXDO219or8tcaCizz8p3IwwLISbLGziK0/s320/DSC02323%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">For the <b>Valentine’s
Day Menu</b>, Chef Béjar plans a four-course meal of Arctic Char crudo or
Brokaw Avocado; cavatelli with Arrowhead cabbage (you can add Dungeness crab);
shrimp toast with white sturgeon royal and Szechuan aioli. The entrees will
include roasted cauliflower; local black cod with rutabaga, charred leeks, fava
greens and garum; or Sonoma duck with mole and dark chocolate jus. Dessert
options will feature chocolate cake with butterscotch ganache and gold leaf, or
white chocolate budino with huckleberries, peanuts and sesame. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwZJR-NOxi9Tkofti_FZHLB_JaCgsnJBSVLiChoNhlys1CiFELMWf9oJs_344eqB35f9Oy14-AlcgMCEKA4-DP5KcK26tJMttlZXZ_LbJZOCezFKuNKKJRFR3zQMnug7Wj3R4nN10aRlYNQgupPC2LMw6Hpya06JPV9Sqv0T0jkGv3xl3pKB3SfC2dS0/s2450/DSC02346%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1770" data-original-width="2450" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwZJR-NOxi9Tkofti_FZHLB_JaCgsnJBSVLiChoNhlys1CiFELMWf9oJs_344eqB35f9Oy14-AlcgMCEKA4-DP5KcK26tJMttlZXZ_LbJZOCezFKuNKKJRFR3zQMnug7Wj3R4nN10aRlYNQgupPC2LMw6Hpya06JPV9Sqv0T0jkGv3xl3pKB3SfC2dS0/s320/DSC02346%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal"><b>Foliage Restaurant</b>
is located at 300 Precita Ave, San Francisco, CA 94110. Find out more and
reserve a table by calling (415) 400-5997 or visit <a href="https://www.foliagesf.com/">https://www.foliagesf.com/</a>.<o:p></o:p></p></div><p><br /><b><br /></b></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-21330549976521135872023-10-31T22:52:00.005-07:002023-10-31T22:53:51.846-07:00Halloween Treats for Adults and Kids <p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBauB8yRpssFU41oVagl9bpjLtoM3GgzTvnJHjWuVU_1j_Uuqf3QoZouxEWVIgCP51AWWiFLysicTMf6vVgLRmxAu2m1M-tc-dww8eHvsskLZn2vdUeoVnBG9ywkMF0vfC7jii7gJpK1OPlpfTeHltiLeCOcNWecDOwt-hm0_3SfYARh9YOtyYhom8-s/s2450/DSC01675%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1563" data-original-width="2450" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBauB8yRpssFU41oVagl9bpjLtoM3GgzTvnJHjWuVU_1j_Uuqf3QoZouxEWVIgCP51AWWiFLysicTMf6vVgLRmxAu2m1M-tc-dww8eHvsskLZn2vdUeoVnBG9ywkMF0vfC7jii7gJpK1OPlpfTeHltiLeCOcNWecDOwt-hm0_3SfYARh9YOtyYhom8-s/s320/DSC01675%20copy.jpg" width="320" /></a></div><b>For Kids</b><p></p>
<p class="MsoNormal">To make Halloween, or any holiday for that matter, not only
fun and games, but also an exciting hands-on experience, consider what some little
children already received as a great educational treat this year! <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">The Unofficial Hocus
Pocus Cookbook for Kids: 50 Fun and Easy Recipes for Tricks, Treats, and Spooky
Eats</b> Inspired by the Halloween Classic by <b style="mso-bidi-font-weight: normal;">Bridget Thoreson</b> [ISBN: 9781646045457; $17.95; Ulysses Press;
September 2023], is a kid-friendly follow-up to the USA Today best-seller The
Unofficial Hocus Pocus Cookbook (Ulysses Press, 2021).<o:p></o:p></p>
<p class="MsoNormal">Beautifully designed, and containing the most delicious recipes,
easily executed with some help from the household’s grownups, this book is gift
that keeps on giving!<o:p></o:p></p>
<p class="MsoNormal">More than 50 included recipes were inspired by the two cult
Hocus Pocus movies. They use available and obtainable ingredients, easy-to-follow
instructions, and not too much time from start to finish. <o:p></o:p></p>
<p class="MsoNormal">Perfect for children of all ages and ’90s kids who now have
children, nieces, and nephews of their own, these nostalgic recipes are so
delectable that there will be no crumbs left behind. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa_SV3dQAiymopBM4PQTpF2S3AEC7_c_u9zaOJF4OiHhfN2l9o31u9c6YTbiPx9OEw1SC4FBpjTHA5Aum7mVDS40FqT6f0HfeAolJwbNEEGwzm2873OPZRrU6tpE8lU4nNsd11AtdzItwL5LPz9Xj48yGlZ5U8u3RfSQRfAMtNJaQVRdqQA34sngyFb4/s2450/DSC01673%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2032" data-original-width="2450" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa_SV3dQAiymopBM4PQTpF2S3AEC7_c_u9zaOJF4OiHhfN2l9o31u9c6YTbiPx9OEw1SC4FBpjTHA5Aum7mVDS40FqT6f0HfeAolJwbNEEGwzm2873OPZRrU6tpE8lU4nNsd11AtdzItwL5LPz9Xj48yGlZ5U8u3RfSQRfAMtNJaQVRdqQA34sngyFb4/s320/DSC01673%20copy.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">This reporter tested one of the recipes in a home kitchen, namely
<b>Enchanted Cheese Gougère</b>, and it
turned out just wonderful, exceeding expectations, and even more beautiful than
in the book’s photo illustration.</div><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIEEyO8p_bQjHUoXE0NZK_D45iYChPhExA_oMpxEoxqVe9a7-LTSIJ83yyJvGUIG4rNVAgbH3-RVacVk7ndBTn_CZle1CFgeCFNqq01vpXExl6UmSNLkkvJcoZFnsjNeMcnslnwhBCsi6Jn7-QNkTYIp_4lVBx1kYlYBbOH27EFvzoxDPjK2_BeQCdHw/s2450/DSC01674%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2159" data-original-width="2450" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIEEyO8p_bQjHUoXE0NZK_D45iYChPhExA_oMpxEoxqVe9a7-LTSIJ83yyJvGUIG4rNVAgbH3-RVacVk7ndBTn_CZle1CFgeCFNqq01vpXExl6UmSNLkkvJcoZFnsjNeMcnslnwhBCsi6Jn7-QNkTYIp_4lVBx1kYlYBbOH27EFvzoxDPjK2_BeQCdHw/s320/DSC01674%20copy.jpg" width="320" /></a></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Look for it on Amazon: <a href="https://www.amazon.com/Unofficial-Hocus-Pocus-Cookbook-Kids/dp/1646045459">https://www.amazon.com/Unofficial-Hocus-Pocus-Cookbook-Kids/dp/1646045459</a><o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM94H7ZSK7sUmBcASGDgl4NIn04ycP-kYrjl9iQm8x8d7NAJnArLcBcqLtfzFRxG55EaWZ5EBZFfm2OAtzoaYGcMvcTKvCm1fHkIaezYsQqfDW9ygPMqldkgPtjOMQZfTZb681-fQ091sUgfjGjWBkEBiwAxbdStsGHAA9tcZqoT5ok30Rb96hj78ytcU/s2450/DSC01684%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1792" data-original-width="2450" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM94H7ZSK7sUmBcASGDgl4NIn04ycP-kYrjl9iQm8x8d7NAJnArLcBcqLtfzFRxG55EaWZ5EBZFfm2OAtzoaYGcMvcTKvCm1fHkIaezYsQqfDW9ygPMqldkgPtjOMQZfTZb681-fQ091sUgfjGjWBkEBiwAxbdStsGHAA9tcZqoT5ok30Rb96hj78ytcU/s320/DSC01684%20copy.jpg" width="320" /></a></div><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">For Adults<o:p></o:p></b></p>
<p class="MsoNormal">An intriguing centerpiece for your holiday table (at least
until it’s finished) and therefore a perfect gift, <b style="mso-bidi-font-weight: normal;">Smirnoff Spicy Tamarind Vodka</b> will help you celebrate <b style="mso-bidi-font-weight: normal;">Dia de los Muertos</b> in style and with a
great taste!<o:p></o:p></p>
<p class="MsoNormal">Creating an explosion of flavor for your palate, Smirnoff
Spicy Tamarind carries the bold notes of sweet and sour tropical tamarind,
spicy Mexican chilies, and refreshing lime. Best used in cocktails, it’s a main
ingredient in <b style="mso-bidi-font-weight: normal;">Smirnoff’s Piña Picante</b>
and <b style="mso-bidi-font-weight: normal;">Smirnoff’s Spicy Tama-rita</b>
recipes, easily recreated at your home kitchen. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Smirnoff Piña Picante<o:p></o:p></b></p>
<p class="MsoNormal">Ingredients:<o:p></o:p></p>
<p class="MsoNormal">2 oz Smirnoff Spicy Tamarind<o:p></o:p></p>
<p class="MsoNormal">1.5 oz Pineapple Juice<o:p></o:p></p>
<p class="MsoNormal">.5 oz Simple Syrup<o:p></o:p></p>
<p class="MsoNormal">Top with Soda<o:p></o:p></p>
<p class="MsoNormal">Method:<o:p></o:p></p>
<p class="MsoNormal">Rim a glass with chili lime salt<o:p></o:p></p>
<p class="MsoNormal">Combine Smirnoff Spicy Tamarind, Pineapple Juice, and Simple
Syrup into a cocktail shaker with ice<o:p></o:p></p>
<p class="MsoNormal">Shake well<o:p></o:p></p>
<p class="MsoNormal">Strain into a glass over fresh ice<o:p></o:p></p>
<p class="MsoNormal">Top with soda<o:p></o:p></p>
<p class="MsoNormal">Garnish with tajin quarter rim, pineapple wedge, and a marigold
flower<o:p></o:p></p>
<p class="MsoNormal"><b>Smirnoff Spicy Tama-rita</b></p>
<p class="MsoNormal">Ingredients:<o:p></o:p></p>
<p class="MsoNormal">1.5 oz Smirnoff Spicy Tamarind<o:p></o:p></p>
<p class="MsoNormal">.75 oz Lime Juice<o:p></o:p></p>
<p class="MsoNormal">.75 oz Agave Syrup<o:p></o:p></p>
<p class="MsoNormal">.5 oz Curacao<o:p></o:p></p>
<p class="MsoNormal">Garnish: <o:p></o:p></p>
<p class="MsoNormal">Method:<o:p></o:p></p>
<p class="MsoNormal">Shake all ingredients in a cocktail shaker<o:p></o:p></p>
<p class="MsoNormal">Strain into a double old fashioned glass over fresh ice<o:p></o:p></p>
<p class="MsoNormal">Garnish with tajin rim, lime wheel, and jalapeño</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQVyIaMd10dUBQoq1v9SRUEvaHOIG6pKRg7RzO7Tltx_c5cnwSuZktk_45VPozQ0sgHrrbWF3afYCae4-RPN7_3HqzP6fPN1kX5MLUAkCgVGkSgovdlkJrc0UbLpIW3pssnxvacMtYLUDLzD2WsTctwW14CACw8zkLpRj-T8Xpxk_tBPHaXwlvuFpGyw/s2160/IMG_2130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1898" data-original-width="2160" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQVyIaMd10dUBQoq1v9SRUEvaHOIG6pKRg7RzO7Tltx_c5cnwSuZktk_45VPozQ0sgHrrbWF3afYCae4-RPN7_3HqzP6fPN1kX5MLUAkCgVGkSgovdlkJrc0UbLpIW3pssnxvacMtYLUDLzD2WsTctwW14CACw8zkLpRj-T8Xpxk_tBPHaXwlvuFpGyw/s320/IMG_2130.JPG" width="320" /></a></div><p class="MsoNormal">Of course, there’s also the world’s no. 1 vodka brand’s
signature <b>Smirnoff No. 21 </b>to grace
your table as well <b>as Smirnoff’s Peach
Lemonade</b>, <b>Pink Lemonade</b>, <b>Pineapple Lemonade</b>, and newest addition
<b>Blue Raspberry Lemonade</b>, plus <b>Smirnoff Ice</b> in cans, just in case you’d
like to indulge by a swimming pool or at a picnic.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">For over 150 years, Smirnoff has delivered exceptional
quality, came on top in multiple bling tasting competitions, and was recently
named this year’s “Vodka Brand Champion” by The Spirits Business. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUZjCHsveRvmMYY5ocXSGw6-m4W4inY43Gz9lh1eJ5_AgT0ilv1CUh1DBEOud9mPeKhpCzKKNgKqJXULh2IXWeiiCp0-DZyQGW2JKnlDgfXYI5qCcdtnPqnZdWXlzoi0grKz84ZJwu7Tt9GCLZ0kHm1OeaHWZPZGVnnTQWEaYL3TEK4WqbFeyLDt6JiI/s2450/DSC01681%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1918" data-original-width="2450" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUZjCHsveRvmMYY5ocXSGw6-m4W4inY43Gz9lh1eJ5_AgT0ilv1CUh1DBEOud9mPeKhpCzKKNgKqJXULh2IXWeiiCp0-DZyQGW2JKnlDgfXYI5qCcdtnPqnZdWXlzoi0grKz84ZJwu7Tt9GCLZ0kHm1OeaHWZPZGVnnTQWEaYL3TEK4WqbFeyLDt6JiI/s320/DSC01681%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Look for it at the company website: <a href="https://www.smirnoff.com/en-us/products/vodkas-and-flavors/spicy-tamarind">https://www.smirnoff.com/en-us/products/vodkas-and-flavors/spicy-tamarind</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-30700670775691374652023-10-27T15:10:00.006-07:002023-10-27T21:05:21.323-07:00M(eat) Carnival 2023 Brings Unique Food Festival to Livermore, California<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRJgIIR9kwLNnKYRk3UE056-hm-fAwSViVGx-mjZCuzTtCM48nNZwmApC3FgkCuhV82K_QH56eFRtUnD61bg_RxO63Rm-b8OB7DIc_9HMXUqVa7oUjNCz-RntTIcPm1dBDL_LNfc1bOa6ci7rSZse9gYcr8NOQnc3y2CL50Ew1BXTYNK0uH4UOe9L0CY/s2450/DSC01780%20copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRJgIIR9kwLNnKYRk3UE056-hm-fAwSViVGx-mjZCuzTtCM48nNZwmApC3FgkCuhV82K_QH56eFRtUnD61bg_RxO63Rm-b8OB7DIc_9HMXUqVa7oUjNCz-RntTIcPm1dBDL_LNfc1bOa6ci7rSZse9gYcr8NOQnc3y2CL50Ew1BXTYNK0uH4UOe9L0CY/s320/DSC01780%20copy.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">When home alone, really hungry, and having a million things
to do, I tend to eat in my kitchen on my feet, and more often than not with my
fingers to speed up the process. Don’t you? I’m embarrassed to admit that food seems
to taste better this way.</div><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">When picnicking in nature with a company of old friends, I
like when a grill master offers me a morsel of piping-hot meat to check for doneness,
and I find that morsel to be the most delicious piece in the entire picnic. Are
you with me on that? <o:p></o:p></p>
<p class="MsoNormal">A cross between the two manners of eating described above,
would be <b style="mso-bidi-font-weight: normal;">M(eat) Carnival 2023</b>, recently
introduced to the good food lovers of California at the <b style="mso-bidi-font-weight: normal;">Reinstein Ranch</b> in <b style="mso-bidi-font-weight: normal;">Livermore</b>.
<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILbWnD4bvjylHUVIj4Fgr6cg1XaGqaMm2ZtKql95znK3qA2oNLS_unvkLyFtEToe1gFjgfB3COz7q1uC5d47Xnu5t_XUV0plLvQGDBEp-qFFLLXsKQIFRIgDuE9JXs3oOAWY2bHpqT1rCfu1dgfMafJwn-DC261naJbneV6K35KiAXhBIrvWDQwL8FHU/s2450/DSC01772%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILbWnD4bvjylHUVIj4Fgr6cg1XaGqaMm2ZtKql95znK3qA2oNLS_unvkLyFtEToe1gFjgfB3COz7q1uC5d47Xnu5t_XUV0plLvQGDBEp-qFFLLXsKQIFRIgDuE9JXs3oOAWY2bHpqT1rCfu1dgfMafJwn-DC261naJbneV6K35KiAXhBIrvWDQwL8FHU/s320/DSC01772%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-BDbq6FwEZ_3DYGSnp_rsMdOjHK2Qb-qPReiOBSDHcamUR2sDE6Dek4JH8WGnejLXDoPcD5R4IPWD2C9R7IrsQyRpAjKPb10JvgJAx_61AczgC_X_MJwsFms7bVBExEw1DEdJBMl_7lCschIimPf9Q8HCK2fdL4HySfU7aeKKRAtNW0GdIxSVtuzbE4/s2450/DSC01774%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1982" data-original-width="2450" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-BDbq6FwEZ_3DYGSnp_rsMdOjHK2Qb-qPReiOBSDHcamUR2sDE6Dek4JH8WGnejLXDoPcD5R4IPWD2C9R7IrsQyRpAjKPb10JvgJAx_61AczgC_X_MJwsFms7bVBExEw1DEdJBMl_7lCschIimPf9Q8HCK2fdL4HySfU7aeKKRAtNW0GdIxSVtuzbE4/s320/DSC01774%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHqKc7jTLX44ctcdNIyN5nssrv7nQKgxZfaEHxTkIMPX94FPHuWB9SY_qh33wCMcXnT5_4aYDwhGhxTuC9xNdTt6t9iXuSt7xIMStXUgVQqFub1kwk_yEzoIkNphi7rZD9rpoeb97Mt9ia2UvznUXZpeNuB6KmmUmFjCHTwNpBYQ272FUKOH2tPY1698/s2450/DSC01802%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1796" data-original-width="2450" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHqKc7jTLX44ctcdNIyN5nssrv7nQKgxZfaEHxTkIMPX94FPHuWB9SY_qh33wCMcXnT5_4aYDwhGhxTuC9xNdTt6t9iXuSt7xIMStXUgVQqFub1kwk_yEzoIkNphi7rZD9rpoeb97Mt9ia2UvznUXZpeNuB6KmmUmFjCHTwNpBYQ272FUKOH2tPY1698/s320/DSC01802%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcAKXhqWnuZlHMiZcAafMOCmNMnebii0JjuyC5aehreyZ8u8OeUiSMpEOBGkm0teMK0fWMl9Rehlrgs0ynDd15kSltJgL2TdNKZ_cGQJGFzbwlvc-YxRMTXKTm9ad-XvJAXEWbq-fs1Hz6qXA_34PIYmGMpNOdE_LHBKfN8efcyYSOZp8vccvhhIEyKQ/s2450/DSC01800%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1803" data-original-width="2450" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcAKXhqWnuZlHMiZcAafMOCmNMnebii0JjuyC5aehreyZ8u8OeUiSMpEOBGkm0teMK0fWMl9Rehlrgs0ynDd15kSltJgL2TdNKZ_cGQJGFzbwlvc-YxRMTXKTm9ad-XvJAXEWbq-fs1Hz6qXA_34PIYmGMpNOdE_LHBKfN8efcyYSOZp8vccvhhIEyKQ/s320/DSC01800%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOOtgYo3ozYBsEyfL6VeZPhVcXVU9fTgDuNvw-62_QNXHJNCMJ-TD9QoiJdc5iNiHEAq6Ql7nXhh0Og5b7kxYQUwNQkgikoMvV53cz29UwO4KpO8UlLYONkqsMeK8_yxbiP_4eGsWxxhNNxy8LtjCGWvaa8EYAylv-495yGfow02ezk3EbaTKmB9ALHg/s2450/DSC01784%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1920" data-original-width="2450" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOOtgYo3ozYBsEyfL6VeZPhVcXVU9fTgDuNvw-62_QNXHJNCMJ-TD9QoiJdc5iNiHEAq6Ql7nXhh0Og5b7kxYQUwNQkgikoMvV53cz29UwO4KpO8UlLYONkqsMeK8_yxbiP_4eGsWxxhNNxy8LtjCGWvaa8EYAylv-495yGfow02ezk3EbaTKmB9ALHg/s320/DSC01784%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcYqlWUTBjv_SMHsudY-OqKxTJqs6n3hbQgTeiOdD3TNgBfIXMDudJwDQOBpuhE5iK2sPXgYCpGqg68H9o-ChGiMlb3FBVSEuCsKUAXX7XHShYirEjZ7IApXTAhTg2Yq9WAdm0zd-48MGuwOP1SbbZ4tPvQJnkZrM36IVakF0dSjvBIEM8Gyhjm7MrSo/s2450/DSC01781%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcYqlWUTBjv_SMHsudY-OqKxTJqs6n3hbQgTeiOdD3TNgBfIXMDudJwDQOBpuhE5iK2sPXgYCpGqg68H9o-ChGiMlb3FBVSEuCsKUAXX7XHShYirEjZ7IApXTAhTg2Yq9WAdm0zd-48MGuwOP1SbbZ4tPvQJnkZrM36IVakF0dSjvBIEM8Gyhjm7MrSo/s320/DSC01781%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Due to its location in the midst of agricultural farmland
(as any horse ranch would) a string of the attendees’ cars closely following
each other moved in the direction of the culinary event along a one-lane country
road in a rather cult-like fashion. Well, you can say it was a cultish
gathering of meat eaters, who respect the culinary traditions of our ancestors,
and refuse to settle for Frankenfoods, lab-created out of sawdust and oil
byproducts. <o:p></o:p></p>
<p class="MsoNormal">At <b style="mso-bidi-font-weight: normal;">M(eat) Carnival
2023</b>, all foods were real, freshly prepared right in front of the public’s
eyes, heavenly tasting, and good-for-you! <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnlJ-iYuV1tEX-ygLF0w8T3gb_myKXK8qCb-vvJ_qE2aHwibhfZ9RSEZpImDMZz90qxzsEyTeUJEIXCyrRLs0yntXWcrz5J5u7FsakfUkPiO70iwJW9hNY8f64jvDIALhtZdz7ggKXDTfP5wp6urv7oxJI1Kb5056dQUcPqkj49VvWtRj8dJ5JAfEQxo/s2450/DSC01787%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1615" data-original-width="2450" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnlJ-iYuV1tEX-ygLF0w8T3gb_myKXK8qCb-vvJ_qE2aHwibhfZ9RSEZpImDMZz90qxzsEyTeUJEIXCyrRLs0yntXWcrz5J5u7FsakfUkPiO70iwJW9hNY8f64jvDIALhtZdz7ggKXDTfP5wp6urv7oxJI1Kb5056dQUcPqkj49VvWtRj8dJ5JAfEQxo/s320/DSC01787%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOypOyhp6tysTQHPfYvPRx0-Ahv4sXLP8ECiszO6Atn9DDWd7BSIqdoaiK2K62DLOo9b7oDetSqbVxq-NYHa3aMbZryuqd8Z9Q9upmjQdKyDVTWPpUJUQ-f9KBcWa9RczzfjYnu3c3AoOXd1bwNT8aVfkvezW5Tv-aZJVsY1kHMC0SRkN5iW31sH-wviE/s2450/DSC01805%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2047" data-original-width="2450" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOypOyhp6tysTQHPfYvPRx0-Ahv4sXLP8ECiszO6Atn9DDWd7BSIqdoaiK2K62DLOo9b7oDetSqbVxq-NYHa3aMbZryuqd8Z9Q9upmjQdKyDVTWPpUJUQ-f9KBcWa9RczzfjYnu3c3AoOXd1bwNT8aVfkvezW5Tv-aZJVsY1kHMC0SRkN5iW31sH-wviE/s320/DSC01805%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvWySqmnmllz6nfEWspcmSNbOrQc4ZLOfWZYHr56lJO1Z0BOlUN7lPct7XCzNnbRa3zx95J5Bl0QUc2KRfiflffbcTKZZ_5NrOLHcodasnZWiuOL_7_Eel8CyajARhk9f_51fOZnOitXlbbUYzW0NFdew8f6TKfxYffPdICNJsDEMsK02MD9kI81jryI/s2450/DSC01797%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1812" data-original-width="2450" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvWySqmnmllz6nfEWspcmSNbOrQc4ZLOfWZYHr56lJO1Z0BOlUN7lPct7XCzNnbRa3zx95J5Bl0QUc2KRfiflffbcTKZZ_5NrOLHcodasnZWiuOL_7_Eel8CyajARhk9f_51fOZnOitXlbbUYzW0NFdew8f6TKfxYffPdICNJsDEMsK02MD9kI81jryI/s320/DSC01797%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL3_EwaezFHIq0Wt5l9EOD55txZwxgVITkV5fN58VG8khhVuOx8HP4yY2rbKqfC-lEn_j6G4r18lPQVref-zKcPxkiHXRFk2fRNQODFXoiWJufuPutJGLhcxmmAZZ50IP1Vz6X-aPJBTFyL9pmY5sdlK-lP8Ur-kSt4ZrSSs-b2Iqnq8kgsMbpUHAJaA/s2450/DSC01791%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1565" data-original-width="2450" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL3_EwaezFHIq0Wt5l9EOD55txZwxgVITkV5fN58VG8khhVuOx8HP4yY2rbKqfC-lEn_j6G4r18lPQVref-zKcPxkiHXRFk2fRNQODFXoiWJufuPutJGLhcxmmAZZ50IP1Vz6X-aPJBTFyL9pmY5sdlK-lP8Ur-kSt4ZrSSs-b2Iqnq8kgsMbpUHAJaA/s320/DSC01791%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Beef, lamb, chicken and fish were grilled and served upon
oversized <b style="mso-bidi-font-weight: normal;">La Brea Bakery</b> cutting boards for
all to grab and consume right away, along with vegetables, baked-on-the-spot flat
breads, and some more sophisticated fare, like <b style="mso-bidi-font-weight: normal;">Shakshuka with</b> <b style="mso-bidi-font-weight: normal;">La Brea
Bakery Focaccia</b>, <b style="mso-bidi-font-weight: normal;">Smoked stuffed
grape leaves</b>, <b style="mso-bidi-font-weight: normal;">Pani Puri filled with
Green Goddess dressing</b>, and <b style="mso-bidi-font-weight: normal;">Dates
stuffed with kebab mixture</b>.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8yJOWcH3VakfeA4nszHJ2y0XiH7NiY8chsELOz4zgtS2hKJPtt2tnk6XjHug1n-M505FSPMBty6LnkIZp7wYo2PuALqcwjARJqKiiNhVxUGLqBLjFzE91ngoPNMH97s8CVsNXq-M5LCNNd4P1omPwphepiLLjK9R3_sEBHfKVhBxmVQujy2iD3fZYMw/s2450/DSC01783%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2141" data-original-width="2450" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8yJOWcH3VakfeA4nszHJ2y0XiH7NiY8chsELOz4zgtS2hKJPtt2tnk6XjHug1n-M505FSPMBty6LnkIZp7wYo2PuALqcwjARJqKiiNhVxUGLqBLjFzE91ngoPNMH97s8CVsNXq-M5LCNNd4P1omPwphepiLLjK9R3_sEBHfKVhBxmVQujy2iD3fZYMw/s320/DSC01783%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkB4qoKc6FN4cBVuulPFlqYDGzc3ZClPBG_sxLvmJ9VS0AEgsGXu0nnhOoz_oDrjAAY8hNfMf2uApucVCmZW1Xlzv3c-7X6463uW8vDt9Rf5Mh6ASvig8cejiJ7BvZRFiiAZxJMabTeUTieZOdxymiTgHS4R8GxvNpx9XV_p89iJCKzo-2n42uaFvLA0/s2450/DSC01812%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1700" data-original-width="2450" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkB4qoKc6FN4cBVuulPFlqYDGzc3ZClPBG_sxLvmJ9VS0AEgsGXu0nnhOoz_oDrjAAY8hNfMf2uApucVCmZW1Xlzv3c-7X6463uW8vDt9Rf5Mh6ASvig8cejiJ7BvZRFiiAZxJMabTeUTieZOdxymiTgHS4R8GxvNpx9XV_p89iJCKzo-2n42uaFvLA0/s320/DSC01812%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmDhafLwyYQEtEm8avTZ83VL94UrCgKwGNTPo6TlB8Aad70nKQWsAfqwzKE-70jc8-VcQtURxBBo63J2YB09thKyLQ7L9PwynQOWv4z-CcQn1vtxhuKlVGzwIi9nIMpuEnZeyWqyFSHsrcttSydmb0UFRQMO07dLQxTKpoj_Z85muFIRx_BcqwSFo-g0/s2450/DSC01785%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmDhafLwyYQEtEm8avTZ83VL94UrCgKwGNTPo6TlB8Aad70nKQWsAfqwzKE-70jc8-VcQtURxBBo63J2YB09thKyLQ7L9PwynQOWv4z-CcQn1vtxhuKlVGzwIi9nIMpuEnZeyWqyFSHsrcttSydmb0UFRQMO07dLQxTKpoj_Z85muFIRx_BcqwSFo-g0/s320/DSC01785%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lO0hrX0fwl5UW8OEGgLCnZmv_p0vHKM_tsbZqRO-fTprzyeGivvJuC4jgtYzJAOazFFnoaCY58r0x9akuthxc2aMYTkOGFsIlaTprVvFDOUD-1dqrl5VTc2-m3jw2su_n1VrQoYUbt4c1MWNjI1oaHrCIx_eDUQgxJIeipi8GqHfZI5kjTjPeqg4YuY/s2450/DSC01796%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2074" data-original-width="2450" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lO0hrX0fwl5UW8OEGgLCnZmv_p0vHKM_tsbZqRO-fTprzyeGivvJuC4jgtYzJAOazFFnoaCY58r0x9akuthxc2aMYTkOGFsIlaTprVvFDOUD-1dqrl5VTc2-m3jw2su_n1VrQoYUbt4c1MWNjI1oaHrCIx_eDUQgxJIeipi8GqHfZI5kjTjPeqg4YuY/s320/DSC01796%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJC-jkk3BqCF7dNdWyzQSh5WzAM7Qt8X5rBzK8TWaIkb5fNHxMK_CRJg0l6pdHDpHFV_oGrV8OJUVocqBp-P1Q8jzxplcjlvVEEZTFDSN9JlnUdnQk7omXOUEJTyennwmhRjvl_jdwEFVC-ScHZG0Ccmf8RTDMd_xlbdN5Y1Mfc34-qNSGUGghyphenhyphenTJE9g/s2450/DSC01807%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2025" data-original-width="2450" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJC-jkk3BqCF7dNdWyzQSh5WzAM7Qt8X5rBzK8TWaIkb5fNHxMK_CRJg0l6pdHDpHFV_oGrV8OJUVocqBp-P1Q8jzxplcjlvVEEZTFDSN9JlnUdnQk7omXOUEJTyennwmhRjvl_jdwEFVC-ScHZG0Ccmf8RTDMd_xlbdN5Y1Mfc34-qNSGUGghyphenhyphenTJE9g/s320/DSC01807%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIPVo9koqZnfNfl2FtlKHW-8RGZVaPb9IIac6KWPgBhdaK4KU03txa81i-inXwNAnIpEE9kYplPL-CSc3d56q3w6jLNDgB7fv1KQ8_i1fRc39wNa8A0340MYChoLD683Qk1oHrbHRp500bZAsu9euK0uxtjGe-bvP5UApqEf1rBK7KLJJj2uRbKByxjA/s2450/DSC01804%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1691" data-original-width="2450" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIPVo9koqZnfNfl2FtlKHW-8RGZVaPb9IIac6KWPgBhdaK4KU03txa81i-inXwNAnIpEE9kYplPL-CSc3d56q3w6jLNDgB7fv1KQ8_i1fRc39wNa8A0340MYChoLD683Qk1oHrbHRp500bZAsu9euK0uxtjGe-bvP5UApqEf1rBK7KLJJj2uRbKByxjA/s320/DSC01804%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Originated in Israel in 2016, <b style="mso-bidi-font-weight: normal;">M(eat) Carnival</b> has been brought to the United States in
partnership with Israel-born Chef <b style="mso-bidi-font-weight: normal;">Itamar
Abramovitch</b> (<b style="mso-bidi-font-weight: normal;">Blossom Catering – Napa</b>),
who led the festival along with <b style="mso-bidi-font-weight: normal;">Chef
Ohad Kvity</b>. A dining experience like no other, it featured more than 30
amazingly delicious dishes, live demonstration, recipe-sharing, and friendly
chats with the many participating chefs, who showed miracles of quick and
masterful food preparation in the open air, after dark, and while facing a
hungry crowd. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaQnQL1V2PdRNwIRxGbw0pm0jvJRLtULSfpGz4QswX-c-2xk_eYa2MhrHaUV1VYkYmJVG0O6xa2kZMOndJgVH9zDj_TMiM-sxDoERbcARkNPGYAqIbTtbhrhBKiu-THpPgI8H6FKHoB3kdIacV9aGlN2mHrjh6RApi6BQaNHMv7W9ThoFwFENEpVqrh0/s2450/DSC01795%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1882" data-original-width="2450" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaQnQL1V2PdRNwIRxGbw0pm0jvJRLtULSfpGz4QswX-c-2xk_eYa2MhrHaUV1VYkYmJVG0O6xa2kZMOndJgVH9zDj_TMiM-sxDoERbcARkNPGYAqIbTtbhrhBKiu-THpPgI8H6FKHoB3kdIacV9aGlN2mHrjh6RApi6BQaNHMv7W9ThoFwFENEpVqrh0/s320/DSC01795%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaIfkTT8y24Mktvm1qcPCzDfCOpWaUfZ8ZzjM33E94yft-ybPM3i6WyqdaNSNgrVlnjqCR-Af1gQayEH0HPcagw28X1XPbQsV2jSe6ssoCiDw8cljlN_csD6-J28TN65YKTJbsgxUf-_OTvRhrJo9PLmcTDuVlggF05D-CUi6l74fJuUn897vmtTZxB0/s2450/DSC01806%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1733" data-original-width="2450" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaIfkTT8y24Mktvm1qcPCzDfCOpWaUfZ8ZzjM33E94yft-ybPM3i6WyqdaNSNgrVlnjqCR-Af1gQayEH0HPcagw28X1XPbQsV2jSe6ssoCiDw8cljlN_csD6-J28TN65YKTJbsgxUf-_OTvRhrJo9PLmcTDuVlggF05D-CUi6l74fJuUn897vmtTZxB0/s320/DSC01806%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Abundant high-quality wine was provided by <b style="mso-bidi-font-weight: normal;">Wente Vineyards</b> in Livermore, a famous winery,
the oldest in the United States, that last month celebrated its 140<sup>th</sup>
harvest. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">One of the event sponsors, <b style="mso-bidi-font-weight: normal;">La Brea Bakery</b>, also participated in creating other dishes, like <b style="mso-bidi-font-weight: normal;">La Brea Bakery Country White Sourdough
Bread</b> <b style="mso-bidi-font-weight: normal;">stuffed with roasted
vegetables</b> and<b style="mso-bidi-font-weight: normal;"> La Brea Bakery
Country White Sourdough grilled cheese with truffles</b>. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24kJEJcyvsGwBNkfF_ZQXvmNYKWUlLICPk7dXfXkgrv5svLQJAnd8kiWSxnlIM8zwpOlyzl8rfzik7OCCtiVYzsVKg5KmKWTVxVIeGG_KR_3BdPqFXIp9xK7a-YClJYzCMUmwcogEcvLpI-4KQHBM0BULxlA1lePO7-h_g73wiYPxGeMK8J2owCEjPLM/s2450/DSC01851%20copy.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1722" data-original-width="2450" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24kJEJcyvsGwBNkfF_ZQXvmNYKWUlLICPk7dXfXkgrv5svLQJAnd8kiWSxnlIM8zwpOlyzl8rfzik7OCCtiVYzsVKg5KmKWTVxVIeGG_KR_3BdPqFXIp9xK7a-YClJYzCMUmwcogEcvLpI-4KQHBM0BULxlA1lePO7-h_g73wiYPxGeMK8J2owCEjPLM/s320/DSC01851%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">La Brea Bakery’s</b> sourdough
bread is perfect for breakfast, lunch, dinner, snacks, and dessert. Sourdough
is also a great choice to pair with cheese, beer, and wine. Sourdough-based
breads undergo a long and slow fermentation process that gives them unique
flavor, visual appeal, and brings many health benefits by lowering effect on
blood glucose levels, making gluten more digestible, and strengthening
immunity. Sourdough breads are higher in vitamins, minerals, and antioxidants,
and their soluble fiber keeps you fuller, longer. More information on <b style="mso-bidi-font-weight: normal;">La Brea Bakery</b>: <a href="http://www.labreabakery.com/">www.LaBreaBakery.com/</a>. <o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-4232279553866317162023-09-23T18:22:00.010-07:002023-09-23T18:24:48.686-07:00Oceano Zero NA Wine Launches at Southside Napa<p class="MsoNormal"><b>By Emma Krasov.
Photography by Yuri Krasov <o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHM-oTOSQR8nSdMGD_27vjEg8JNzB_zksDAqJRdrxhGkEpajOxFU8gcCY_C5mX59rQ0LNYbxvipN1rRTjyrFVRXfic-oa9rMdaXdr3Z8IWVMF-hW7SnVC3gJXq0FQeVN6dcprGiLVDWwsJzpwCCjlBLa2ue_G8z6M8pMFPqZoo-aH-iP_m7Q6NmXDokY/s2450/Southside%20table.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="2450" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHM-oTOSQR8nSdMGD_27vjEg8JNzB_zksDAqJRdrxhGkEpajOxFU8gcCY_C5mX59rQ0LNYbxvipN1rRTjyrFVRXfic-oa9rMdaXdr3Z8IWVMF-hW7SnVC3gJXq0FQeVN6dcprGiLVDWwsJzpwCCjlBLa2ue_G8z6M8pMFPqZoo-aH-iP_m7Q6NmXDokY/s320/Southside%20table.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Popular with a younger crowd, non-alcoholic (NA) wines
firmly establish themselves on California drinking scene, where until recently
the very idea of extracting alcohol from a perfectly good pinot noir sounded
positively blasphemous.</div><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">One sure advantage of NA or “zero” wines is that you can
drink them on your lunch break or at any time, prior to operating a vehicle or
other heavy machinery without fear of consequences. <o:p></o:p></p>
<p class="MsoNormal">While the spirit isn’t there anymore, NA wines and NA
liquors show significant successes in mimicking the aesthetics of drink culture—heavy
glass bottles, artist-created labels, and designer logos that go along with
classic stemware, gilded wine carts, and elegant bottle carriers. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpSlC_8FKsvM1fIp_8ptqqgGnhyBhDdV79pCxUD9LstbMjEZznBMDFzr6i5CHtb2MY48djuicS8pfxy52zDSclNlbPjttbQFxLGl-2O8t1wGGcZC0cKB__nLDMY7sJ6e5IXZ080SL6egG42aOY0bNhMi-hVOK2O9xW4UReXuEMiYd32yRM7nFz4_7Kkw/s2450/Rachel%20Martin.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2056" data-original-width="2450" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpSlC_8FKsvM1fIp_8ptqqgGnhyBhDdV79pCxUD9LstbMjEZznBMDFzr6i5CHtb2MY48djuicS8pfxy52zDSclNlbPjttbQFxLGl-2O8t1wGGcZC0cKB__nLDMY7sJ6e5IXZ080SL6egG42aOY0bNhMi-hVOK2O9xW4UReXuEMiYd32yRM7nFz4_7Kkw/s320/Rachel%20Martin.jpg" width="320" /></a></p>
<p class="MsoNormal"><b>Oceano Wines</b>, located
within San Luis Obispo Coast AVA, “was founded with the idea that California
pinot noir and chardonnay could use an updated approach,” as the company’s
promo states. The winery founder, vintner <b>Rachel
Martin</b>, introduced Oceano Wines’ newest product, the <b>2022 Oceano Zero Alcohol Removed Pinot Noir</b> at a launch event hosted
by <b>Southside Café Napa</b> earlier this
week.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3pgXRoHg_InW3FD5vXl6IHt7yKU_v5tRLrjgTGaFn6YMObXyt-LXI71nPq_BQGPcrSa4FRPhhgyxgnR6vW0qKO4kveGJ96jNLtPU-cabc7AHlBYwv6YtiEPzKHowqELzdgex2Bg2wPkFqepyX0Rz4F75rV-QcmBpZRqK0BK4RGEB3xO11T2gLssWkNk/s2450/Oceano%20Zero%20package.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2071" data-original-width="2450" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3pgXRoHg_InW3FD5vXl6IHt7yKU_v5tRLrjgTGaFn6YMObXyt-LXI71nPq_BQGPcrSa4FRPhhgyxgnR6vW0qKO4kveGJ96jNLtPU-cabc7AHlBYwv6YtiEPzKHowqELzdgex2Bg2wPkFqepyX0Rz4F75rV-QcmBpZRqK0BK4RGEB3xO11T2gLssWkNk/s320/Oceano%20Zero%20package.jpg" width="320" /></a></p>
<p class="MsoNormal">Oceano Wines’ recent releases include the regular wines, <b>2021 Oceano Pinot Noir</b> and <b>2021 Oceano Chardonnay</b> (winemaker <b>Marbue Marke</b>, originally from Sierra
Leone, Africa). Both wines were presented for tasting at the well-attended<b> Oceano Zero</b> launch event, where Martin
explained the characteristics of her new NA product: 0.5% alcohol content, 5
calories per 5 oz serving, and a designated price of $55 per bottle. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtDoccd-nyDyXx2DQ3zN9s8DAXd-n8B4e7uHcX8GijJYY9_Dotx1waRGXOcy4VOMWhrCPr5arYXeXyDgrPZp1CgBLMR2GljX4Zbrxa4MCV-KZhV_rIqs4GOdDHafy1OE7jCXHIn3Q4J5X27FidKg14ZZmc0-DdgYlT9wqiFDlLfMxbc2lSTmm4N9Xb54/s2450/Oceano%20Zero%20presentation.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1716" data-original-width="2450" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtDoccd-nyDyXx2DQ3zN9s8DAXd-n8B4e7uHcX8GijJYY9_Dotx1waRGXOcy4VOMWhrCPr5arYXeXyDgrPZp1CgBLMR2GljX4Zbrxa4MCV-KZhV_rIqs4GOdDHafy1OE7jCXHIn3Q4J5X27FidKg14ZZmc0-DdgYlT9wqiFDlLfMxbc2lSTmm4N9Xb54/s320/Oceano%20Zero%20presentation.jpg" width="320" /></a></p>
<p class="MsoNormal">She emphasized the refreshing characteristics of Oceano
wines, made with fruit from Spanish Springs Vineyard that is located in San
Luis Obispo County on the Pacific Coast, known for its foggy climate and cool
ocean breezes. <o:p></o:p></p>
<p class="MsoNormal">Martin explained the latest technological processes of
removing alcohol from pinot noir, while maintaining the color, flavor and texture of
the wine. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1wNM57F3pJ9Q1u5P0igfqvuP8NmfulXcdDrTHGFdYGUvZGdmhwRQ4zd8cyVKtAVXE_CjR21jahww2CaVTHwhBnkR-bakd31hqp1HgSyJFauh6jtxDjf-Wr_yrnKCqQ2exOO5xxdM1yLs92DcfVykWTUoemmTED9C1D6W-mHqd-99U5rX6cOn1M8EB3A/s2450/Southside%20owners.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2167" data-original-width="2450" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1wNM57F3pJ9Q1u5P0igfqvuP8NmfulXcdDrTHGFdYGUvZGdmhwRQ4zd8cyVKtAVXE_CjR21jahww2CaVTHwhBnkR-bakd31hqp1HgSyJFauh6jtxDjf-Wr_yrnKCqQ2exOO5xxdM1yLs92DcfVykWTUoemmTED9C1D6W-mHqd-99U5rX6cOn1M8EB3A/s320/Southside%20owners.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyXsXqk4G5xDXVWSVNBfwufyIH6D3y5y82NqRM9mBJbpf8afX7zmcjSBEeMHyn_HDBi9wp2dpAGDURXdFg_SjBjaaGVE_-cjDyBlWvPRH46s4D6Hszod5KpdGxvxX7fPk7BnM2iZnjgHN7xd2vSsnOvVWuha_tYmX00LwwlLFzPxi3LONuyw2VIFdwRE/s2450/Tostadas.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyXsXqk4G5xDXVWSVNBfwufyIH6D3y5y82NqRM9mBJbpf8afX7zmcjSBEeMHyn_HDBi9wp2dpAGDURXdFg_SjBjaaGVE_-cjDyBlWvPRH46s4D6Hszod5KpdGxvxX7fPk7BnM2iZnjgHN7xd2vSsnOvVWuha_tYmX00LwwlLFzPxi3LONuyw2VIFdwRE/s320/Tostadas.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmDvi3BvxEMnscMc2_1uKRPVqwmSoQ7j68ks5Ku8hv6XgVGdXCl-wMc21QVkIf_aqAroBAn3kyY_tFe00_aVj2nCMA41BxJkS_EEKvtR8ls_4ctkq4r0_4ZBiotbZ-PzyORAXH1WX56l-YBC6qdKvAhlGLAU-3d7G2YSkz6HqKaUCMWLYWRwvLmYUjBY/s2450/Mushroom%20sliders.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmDvi3BvxEMnscMc2_1uKRPVqwmSoQ7j68ks5Ku8hv6XgVGdXCl-wMc21QVkIf_aqAroBAn3kyY_tFe00_aVj2nCMA41BxJkS_EEKvtR8ls_4ctkq4r0_4ZBiotbZ-PzyORAXH1WX56l-YBC6qdKvAhlGLAU-3d7G2YSkz6HqKaUCMWLYWRwvLmYUjBY/s320/Mushroom%20sliders.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rO5tP8qM-Q9mWgcsFwXyuN_KkuHsXDrDIplu0xpoDQetlkFL8eyqwPiIrX6h8qFvUzhzPQoteLQjfXQbqVyhof6LRjR3KkfqhWyDTefrzJehvNoyyUBaehNq7hrsSo8PElXeK2ukywR5h0K7rY279qQVrSwJjpocKwls6sZ3ykQe7ZtVB0saippmkZY/s2450/White%20bean%20paste%20sandwiches.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1798" data-original-width="2450" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rO5tP8qM-Q9mWgcsFwXyuN_KkuHsXDrDIplu0xpoDQetlkFL8eyqwPiIrX6h8qFvUzhzPQoteLQjfXQbqVyhof6LRjR3KkfqhWyDTefrzJehvNoyyUBaehNq7hrsSo8PElXeK2ukywR5h0K7rY279qQVrSwJjpocKwls6sZ3ykQe7ZtVB0saippmkZY/s320/White%20bean%20paste%20sandwiches.jpg" width="320" /></a></p>
<p class="MsoNormal">The co-founders of Southside Napa, <b>Morgan and Irma Robinson</b>—he’s a chef, she’s a marketing specialist—were
present at the event, and provided an array of delicious hors d’oeuvres to pair
with the wines, like chicken tostadas, Portobello mushroom sliders, and white
bean paste sandwiches from their catering business. As NA wines-friendly
establishment, Southside Napa carries Oceano Zero and other non-alcoholic
brands. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWjnm82or3JlKR5uE1rh0pbF--DaEmrmdZEhLfQq4ExgOW0utPdssm2HQZBYWn-iOSMFqgzYxXkzR9drARuwaXMqndi8nWgSyHb5OeLXvRrAEYFz0Hdvk_cL9_s8ScsxhyDCr2XLqYDUR4b2NGgSO2izfoLD9IGoAoy8egcELD0sx94bKa9Jkk08Yzp8/s2450/Southside%20entrance.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1698" data-original-width="2450" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWjnm82or3JlKR5uE1rh0pbF--DaEmrmdZEhLfQq4ExgOW0utPdssm2HQZBYWn-iOSMFqgzYxXkzR9drARuwaXMqndi8nWgSyHb5OeLXvRrAEYFz0Hdvk_cL9_s8ScsxhyDCr2XLqYDUR4b2NGgSO2izfoLD9IGoAoy8egcELD0sx94bKa9Jkk08Yzp8/s320/Southside%20entrance.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqgJrKWtP-85QrvVj391TdENGnEmxXqlgmUGJ0Fo1cOR1T6i6OQ1eqLqTbySc1L6kmus65lADF_rjz6C5hoB6pbwJ3bzauZ2JQQ02Iy50SNBulAo8Cb6ZZA0qexyJSZLHPihhXw0jSfj8kC_bI-vIQgDN85OO990czpZu8asltjmJBWLK56d4FgrUbHc/s2450/Southside%20outside.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqgJrKWtP-85QrvVj391TdENGnEmxXqlgmUGJ0Fo1cOR1T6i6OQ1eqLqTbySc1L6kmus65lADF_rjz6C5hoB6pbwJ3bzauZ2JQQ02Iy50SNBulAo8Cb6ZZA0qexyJSZLHPihhXw0jSfj8kC_bI-vIQgDN85OO990czpZu8asltjmJBWLK56d4FgrUbHc/s320/Southside%20outside.jpg" width="320" /></a></p><p class="MsoNormal">Southside Napa is located at 135 Gasser Dr. Suite B, Napa,
California, <a href="https://www.southsidenapa.com/">https://www.southsidenapa.com/</a>.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p><p>To learn more about Oceano Wines, go to <a href="https://oceanowines.com/oceano-zero/">https://oceanowines.com/oceano-zero/</a><span class="MsoHyperlink">.</span> </p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-5849350775296011202023-09-20T13:04:00.008-07:002023-09-20T13:04:56.201-07:00Outdoor Dining to Indulge Right Now: Garden Kitchen Brunch at Napa Yard<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRmyDFsNARuHTijZyTCL3jByICuh7oltuvXNmHoZ7-l1HXu3uQDeDtG-yLs0lu5qp9wW3wCcSesleCdIcKu3s5joVsTVGPYZWAAGn-PExrlnef1mz_o_6kt1DhkbAUO5midro9I-9iVNpQxMPH5WjHmIVWd2s61jieto3YPqF0w1G3SaRidWmq-Xmde0/s2450/DSC01378%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRmyDFsNARuHTijZyTCL3jByICuh7oltuvXNmHoZ7-l1HXu3uQDeDtG-yLs0lu5qp9wW3wCcSesleCdIcKu3s5joVsTVGPYZWAAGn-PExrlnef1mz_o_6kt1DhkbAUO5midro9I-9iVNpQxMPH5WjHmIVWd2s61jieto3YPqF0w1G3SaRidWmq-Xmde0/s320/DSC01378%20copy.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">In the weather-blessed Northern California, we can enjoy
outdoor dining all year round, but there’s something special about eating
outside in early fall, which is still rather summery in our neck of the woods.</div><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The air is warm, yet fresh, filled with an earthy aroma of
fallen leaves and late blooms. The sky is baby blue, emitting a milder, softer
light, and the wind is non-existent, letting the lazy autumn bees to navigate
the abundant aster and dahlia flower beds.<o:p></o:p></p>
<p class="MsoNormal">What a day to sit outside with your friends or family, and
to enjoy a lavish weekend brunch in the legendary Napa!<o:p></o:p></p>
<p class="MsoNormal">A memorable dining experience awaits in downtown Napa at the
<b style="mso-bidi-font-weight: normal;">Garden Kitchen in</b> <b style="mso-bidi-font-weight: normal;">Napa Yard</b>, the newest culinary
destination amid 3.5 acres of orchards and organic gardens by the Napa River. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">A beer garden, a distillery, a restaurant, and a wine tasting
event space, Napa Yard offers a comprehensive beverage list of house cocktails,
California wines, artisanal beer and cider, and a weekly changing menu of
flavorful dishes, created by the celebrity chef <b style="mso-bidi-font-weight: normal;">Daniel Tellez </b>using seasonal vegetables from the onsite garden, and
organic ingredients from local farmers.<o:p></o:p></p>
<p class="MsoNormal">"Napa Yard’s new Garden Kitchen and the introduction of
the Yard N’ Go Market, embody our passion for creating exceptional culinary
experiences," says Tellez, Executive Chef at Napa Yard. "We are
excited to provide our guests with diverse ways to engage with our
farm-to-table concept, whether they choose to dine-in, take our farm-fresh food
home, or join us for a unique garden dining experience."<o:p></o:p></p>
<p class="MsoNormal">Shaded from the midday sun outdoor pavilion, decorated with
oversized murals of flowers, designed by Frame Ventures and artist Michael
Brennan, and multiple tables under the red umbrellas of the Garden Kitchen
exude warmth and hospitality, welcoming families with children of any age and parties
of any size.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrvGy-JjcPfRclSvHutvHf46FLf2Gvh7m4xIR6QJcjxWVA3U0QoCxKayHYS8syhqzMCxgYdzPCcmCRM9DD4r1peWruexfPq4iKgzSOGzy0fCAqKUuHRnF_F3Lf3AH4GxQYwjcncZym9uZ4sDHQEC1KkEKD7953u07urPTKJWqys7gvwzk2ioaV0onmSo/s2450/DSC01387%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1922" data-original-width="2450" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrvGy-JjcPfRclSvHutvHf46FLf2Gvh7m4xIR6QJcjxWVA3U0QoCxKayHYS8syhqzMCxgYdzPCcmCRM9DD4r1peWruexfPq4iKgzSOGzy0fCAqKUuHRnF_F3Lf3AH4GxQYwjcncZym9uZ4sDHQEC1KkEKD7953u07urPTKJWqys7gvwzk2ioaV0onmSo/s320/DSC01387%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Start your weekend feast with refreshing cocktails, like <b style="mso-bidi-font-weight: normal;">The Queen Spritz</b> (rosemary infused
white wine with a hint elderflower) or the Napa Yard original <b style="mso-bidi-font-weight: normal;">Jacky’s Sweet</b> <b style="mso-bidi-font-weight: normal;">Tea</b> (black tea infused Tennessee whiskey, peach and lemon). <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhEKCahrqxBxwO2nlnc9br29VnTapRGIPgJypsjulOtXdd9DeHgtQHuhuFcaT65clC58ndbU-q8WFcYRS1KvJ22M6uTKUsZS8c_awi2Vt1JSOaywbv4dQhrJL1DtvoyNocFIL88J7GpBC_VbcSz6hqU_dtwMovKTrsS55h7ZLI5HVBkAd2XkZxWEwpSE/s2450/DSC01395%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhEKCahrqxBxwO2nlnc9br29VnTapRGIPgJypsjulOtXdd9DeHgtQHuhuFcaT65clC58ndbU-q8WFcYRS1KvJ22M6uTKUsZS8c_awi2Vt1JSOaywbv4dQhrJL1DtvoyNocFIL88J7GpBC_VbcSz6hqU_dtwMovKTrsS55h7ZLI5HVBkAd2XkZxWEwpSE/s320/DSC01395%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdB9CKnDIRHrxAPOAkweKry4pmGgawCvqTvHPp4hFnyysB_6jh-4rgolMgZfFn87GsC_Cto4dX6Cb005S5EAZ6CadA-rEHRNPPt5Vjs88VIVTw0O3-8hniyr1ebexW5PcwtWQFn1TvcM0acEClwFcWyC2iAwkSenTACY0i5a7HFqOd61u1YCKIPhfp8c/s2450/DSC01391%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1749" data-original-width="2450" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdB9CKnDIRHrxAPOAkweKry4pmGgawCvqTvHPp4hFnyysB_6jh-4rgolMgZfFn87GsC_Cto4dX6Cb005S5EAZ6CadA-rEHRNPPt5Vjs88VIVTw0O3-8hniyr1ebexW5PcwtWQFn1TvcM0acEClwFcWyC2iAwkSenTACY0i5a7HFqOd61u1YCKIPhfp8c/s320/DSC01391%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Try bursting with flavor <b style="mso-bidi-font-weight: normal;">Tomato Tartar</b> and <b style="mso-bidi-font-weight: normal;">Zucchini
Salad</b>, made with the freshest proprietary garden vegetables, sustainably grown
right outside the dining area. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxrxebb_-SCUjBCEZILzvLXMnQKKzVGdCe9Jl8BGl4nc4xRWrvjTNCJQfhAG4NFqmJu8-3B23e4B3KhDPuGBf0JU9gKU0Z3RdeMvxmQsFj8AnsHJPSw5AgSPeXIuuKcPDNA3Y39Lb5341b1MFb7fxH5-eJN8IxVEZkrH3hwd4yI1fLqY7m2u9zKzyKDs/s2450/DSC01384%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1841" data-original-width="2450" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxrxebb_-SCUjBCEZILzvLXMnQKKzVGdCe9Jl8BGl4nc4xRWrvjTNCJQfhAG4NFqmJu8-3B23e4B3KhDPuGBf0JU9gKU0Z3RdeMvxmQsFj8AnsHJPSw5AgSPeXIuuKcPDNA3Y39Lb5341b1MFb7fxH5-eJN8IxVEZkrH3hwd4yI1fLqY7m2u9zKzyKDs/s320/DSC01384%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Indulge in <b style="mso-bidi-font-weight: normal;">Truffle
Fries</b> with parmesan, white truffle oil and parsley, or everyone’s favorite <b style="mso-bidi-font-weight: normal;">Barbecue Chicken Wings</b>, and don’t miss
the heartier fare, like <b style="mso-bidi-font-weight: normal;">Beef Birria
Tacos</b> (chef Tellez’s specialty) with pickled onions, cilantro and salsas,
or <b style="mso-bidi-font-weight: normal;">Grilled Burger</b> (Stemple Creek Ranch
organic beef, provolone cheese, tomato, onion, lettuce), both served with
house-made potato chips. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2St3EcEY8qowD2Lxa3zJMvUVp6KrcjFKCAxu5lu1Cr9BPgxvrzIJ7nDEZBQAi-Advz7M7xARC_p6Q06zPfTJZl8iGZ6LTNNnPLEcsQIwCIo28z6rlko2Tikr8rnouQUoC9ERTFe0xnVWVR2G1zwzJGYLX5H4VeEcCvLr6hJIYTbZq8oSKb160AviWag/s2450/DSC01389%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1680" data-original-width="2450" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2St3EcEY8qowD2Lxa3zJMvUVp6KrcjFKCAxu5lu1Cr9BPgxvrzIJ7nDEZBQAi-Advz7M7xARC_p6Q06zPfTJZl8iGZ6LTNNnPLEcsQIwCIo28z6rlko2Tikr8rnouQUoC9ERTFe0xnVWVR2G1zwzJGYLX5H4VeEcCvLr6hJIYTbZq8oSKb160AviWag/s320/DSC01389%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQXa4GebVXkZjzGfpbW2xA7HooR5SVcoNnb0al5JkK87c4TcAO1UbA4Kovvqt4FwKzUSwY_zGk0RgVca_aAkeBZaHHVS8zXLx1YKJDRQsYQkjRN7bxlz4nJIK0Z9U_bbZd3ipSufb0rFJnR_mxxNdQZoHw-YbQFgBI09oQ5O69cLk78Do2BdmMVq3eb0/s2450/DSC01394%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1784" data-original-width="2450" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQXa4GebVXkZjzGfpbW2xA7HooR5SVcoNnb0al5JkK87c4TcAO1UbA4Kovvqt4FwKzUSwY_zGk0RgVca_aAkeBZaHHVS8zXLx1YKJDRQsYQkjRN7bxlz4nJIK0Z9U_bbZd3ipSufb0rFJnR_mxxNdQZoHw-YbQFgBI09oQ5O69cLk78Do2BdmMVq3eb0/s320/DSC01394%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">No matter what time you dine, or what drinks and dishes you
order, you won’t be disappointed with this unique California wine country
experience in the heart of the world-famous city of Napa. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisVCwcBPU-OB5TytHRiIRv56T9epfbYtiy7CZdw5h5GvmRoUJ7LMIi_aR3_RUvaTu8lOKSD_NhCBJjjW0LFJRDx_Xt2ix_7vVwLHxguAOP4b5iuEmpHvwGK7bU6moCJbOl4ayjuNCce8SEGoHTuG30GQjgLE1vrstc5O6WTEFDctL0T1e_rWroIu4FME/s2450/DSC01373%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisVCwcBPU-OB5TytHRiIRv56T9epfbYtiy7CZdw5h5GvmRoUJ7LMIi_aR3_RUvaTu8lOKSD_NhCBJjjW0LFJRDx_Xt2ix_7vVwLHxguAOP4b5iuEmpHvwGK7bU6moCJbOl4ayjuNCce8SEGoHTuG30GQjgLE1vrstc5O6WTEFDctL0T1e_rWroIu4FME/s320/DSC01373%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CXPZHy5tyZ8fc20a9F-2sTP6Br_uZAP6n7K6PQ6aK090PE-O19nx_x2S8VKnQgudI4uIZv2_sHY7L1kdjDeHUPZb-1irVjk_DqKndAJP1eTMl3lYEh2zKkXHbAiGMKX3LV6t7SOC97AXv6OMfhph1IPoLbDCCCGPu4q0dvCM6KE24-EkxZtZAWiTIeQ/s2450/DSC01376%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CXPZHy5tyZ8fc20a9F-2sTP6Br_uZAP6n7K6PQ6aK090PE-O19nx_x2S8VKnQgudI4uIZv2_sHY7L1kdjDeHUPZb-1irVjk_DqKndAJP1eTMl3lYEh2zKkXHbAiGMKX3LV6t7SOC97AXv6OMfhph1IPoLbDCCCGPu4q0dvCM6KE24-EkxZtZAWiTIeQ/s320/DSC01376%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The Garden Kitchen table service is available now <b style="mso-bidi-font-weight: normal;">through October</b>, Friday-Sunday from 11
a.m. to 9 p.m. as well as for dinner on Thursday from 4 p.m. to 9 p.m., so
hurry up and make a reservation soon. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Garden Kitchen</b> is
located in Napa Yard at 585 1st Street, Napa, California. For more information,
visit <a href="https://www.napayard.com/">https://www.napayard.com/</a>.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pyi86HidZ_QXrggiLeHiRMVtDpce6-DmPC8Isd179C8U4cavGhD3vj_5Fe1rJTmb02a2WoVDEzLB37wfBhOlNprmVGI3MYwzSHcJH_2puAmB37zbxom5uAa8rXI-mljdbLSmbR6c9qjSjEnHstfESZ_iZFxvXOx2-YrTyaMOF4sSbAyFe0t7BXDhfP0/s2450/DSC01370%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1855" data-original-width="2450" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pyi86HidZ_QXrggiLeHiRMVtDpce6-DmPC8Isd179C8U4cavGhD3vj_5Fe1rJTmb02a2WoVDEzLB37wfBhOlNprmVGI3MYwzSHcJH_2puAmB37zbxom5uAa8rXI-mljdbLSmbR6c9qjSjEnHstfESZ_iZFxvXOx2-YrTyaMOF4sSbAyFe0t7BXDhfP0/s320/DSC01370%20copy.jpg" width="320" /></a></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-31621515871723447592023-09-19T18:07:00.002-07:002023-09-19T18:07:10.964-07:00Donato Super Enoteca 100 in Redwood City, California, Gives a Glimpse of More Festivities to Come<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxave49Iti4zIaQvrn3YyTBGOsWHCyZvjE0rQxK-H698-JJfhYINvY0UJhc5dQDA3Jb2zCCXvC_90hqtQ91YGu6j-SeUk-r2XyJWN3jkwoUY-62-Bw1OtHhkBEotRwZywx_yLgXd9Nw8919SgA8LTI5Dn-a-BMPj1GJmXgXXXEnuloh59ZvqDSSphbJkE/s2450/DSC01345%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2365" data-original-width="2450" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxave49Iti4zIaQvrn3YyTBGOsWHCyZvjE0rQxK-H698-JJfhYINvY0UJhc5dQDA3Jb2zCCXvC_90hqtQ91YGu6j-SeUk-r2XyJWN3jkwoUY-62-Bw1OtHhkBEotRwZywx_yLgXd9Nw8919SgA8LTI5Dn-a-BMPj1GJmXgXXXEnuloh59ZvqDSSphbJkE/s320/DSC01345%20copy.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G3C2ybCbCqXc_nrzsGrbydy2WQnsPId8EyJnItQfRtgkUBYsV9mo6_B1lJOATn7lDXhWMTW85is8TBvOLgNHQIp7aNzt4Fj-b77IShlf7ZP8LFztGie7mDLbKsIIPKA_6ywHVM8DIzwwk97ZFNWuTUY7S7PSzceUcQiRAaTrD1I28QOChuXdS1n9p1w/s2450/DSC01327%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1902" data-original-width="2450" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G3C2ybCbCqXc_nrzsGrbydy2WQnsPId8EyJnItQfRtgkUBYsV9mo6_B1lJOATn7lDXhWMTW85is8TBvOLgNHQIp7aNzt4Fj-b77IShlf7ZP8LFztGie7mDLbKsIIPKA_6ywHVM8DIzwwk97ZFNWuTUY7S7PSzceUcQiRAaTrD1I28QOChuXdS1n9p1w/s320/DSC01327%20copy.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Italian cuisine lovers, and especially the entire “fan club”
of the San Francisco Bay Area’s celebrity chefs <b>Donato Scotti</b> and <b>Gianluca
Guglielmi </b>were celebrating once again the most popular annual event for Italian
wines and food in Redwood City last Saturday.</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1SuF7jHHkmOecy5cTJUOwNWF8b6LzbGu0PLG9NMzLf9ubzjUAVHc7i_fLcBtcqG6UB0VfBPr3thjgsjGjLLxjDou7e-MwLO5UQGMCk0vf_ei7Ni9ykwt26E2myj3eQzTQmVOrVfAspA82IGBgXPVdKNFh2MCbQxnT24regihj2g7R4kdrkO6tCtggps/s2450/DSC01366%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1SuF7jHHkmOecy5cTJUOwNWF8b6LzbGu0PLG9NMzLf9ubzjUAVHc7i_fLcBtcqG6UB0VfBPr3thjgsjGjLLxjDou7e-MwLO5UQGMCk0vf_ei7Ni9ykwt26E2myj3eQzTQmVOrVfAspA82IGBgXPVdKNFh2MCbQxnT24regihj2g7R4kdrkO6tCtggps/s320/DSC01366%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSd_rPenCbJUh6ff_Tn8y_0wHr3d9pEBgXCxxq8D5XXK2vinoD4SDSkMc6jb9ErKpt0TSz3fr6_3wpZa8acct1fk4sgn_PBgFq7C16tGciEtzf34HWwY8aknmn-_HviSEkq_pT5so1nheWpXXurNPTODhfp3EcBZGKvcLSudrYaiLMm0oeks5cVjBtwY/s2450/DSC01343%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1678" data-original-width="2450" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSd_rPenCbJUh6ff_Tn8y_0wHr3d9pEBgXCxxq8D5XXK2vinoD4SDSkMc6jb9ErKpt0TSz3fr6_3wpZa8acct1fk4sgn_PBgFq7C16tGciEtzf34HWwY8aknmn-_HviSEkq_pT5so1nheWpXXurNPTODhfp3EcBZGKvcLSudrYaiLMm0oeks5cVjBtwY/s320/DSC01343%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRbIIUuCeIKQQRr2wJ5ygFHoWmwTSLgQRO97SIwAXf3uMSZCIOaths5rgkwiV99oo3WqgCW1cF8D-SLb8HanndvVHomBUEBsHM52PZorlQDjkf8idaeokczq3S-VJ1tuIVEwadq5uRCFfVkOmuEntJdke32d2sDlHki1DgCzexyzP4uxQ9YG5bUi4qcc/s2450/DSC01329%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1589" data-original-width="2450" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRbIIUuCeIKQQRr2wJ5ygFHoWmwTSLgQRO97SIwAXf3uMSZCIOaths5rgkwiV99oo3WqgCW1cF8D-SLb8HanndvVHomBUEBsHM52PZorlQDjkf8idaeokczq3S-VJ1tuIVEwadq5uRCFfVkOmuEntJdke32d2sDlHki1DgCzexyzP4uxQ9YG5bUi4qcc/s320/DSC01329%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrg68X2qnhXXwxzj2r6BbgsDnGUUB24iZM4dhFQK-penophCeScuER9E4DS3q-XWoLn38kQIgGW1bVsRaGAjXpQ8MU4F8SgwF0xrwNkPLo-Eko9L7IHAn0ukHSqrUm_uLrLEgIbwTH5A-0eo5b6nouS7CBGKCKS-F1IihouNYkbns-Wcu41C9agXGf1w/s2450/DSC01347%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2105" data-original-width="2450" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrg68X2qnhXXwxzj2r6BbgsDnGUUB24iZM4dhFQK-penophCeScuER9E4DS3q-XWoLn38kQIgGW1bVsRaGAjXpQ8MU4F8SgwF0xrwNkPLo-Eko9L7IHAn0ukHSqrUm_uLrLEgIbwTH5A-0eo5b6nouS7CBGKCKS-F1IihouNYkbns-Wcu41C9agXGf1w/s320/DSC01347%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj176VhZGHQIAK2ChCjyUZSfrwa6FsTJeL_GuRcYdfy0jHESMKMpAkKcoXl9IAwleD7_5DXX2f3QFLdS5R4f0vyT97TbNW30R-c9TGQq3XL0LeKCaMjRc0AU7bEzN6ORoukkNxw763KKLT3S-1SpAgLEVKvTRc9Lq8mHVwzjL1AslivgNe3ka_9ReNFjuQ/s2450/DSC01333%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1887" data-original-width="2450" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj176VhZGHQIAK2ChCjyUZSfrwa6FsTJeL_GuRcYdfy0jHESMKMpAkKcoXl9IAwleD7_5DXX2f3QFLdS5R4f0vyT97TbNW30R-c9TGQq3XL0LeKCaMjRc0AU7bEzN6ORoukkNxw763KKLT3S-1SpAgLEVKvTRc9Lq8mHVwzjL1AslivgNe3ka_9ReNFjuQ/s320/DSC01333%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xuEm-eAoh8hx05_kdE5YGnYTCIjNWwt7npjrUmtnYGuPiJ4u3WXVzVIybiYe8WjkDZz588kSK0_PpiLWl1YG-JQShMObU04aJhfxMoDMTsHMAOx2Te2x4mY_haPC1IFb0CcqIohMeVdavCrNyZh0WMxeka_ptHmWUSlprmmMLZK6V2V8IpIp_oumVRE/s2450/DSC01351%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2358" data-original-width="2450" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xuEm-eAoh8hx05_kdE5YGnYTCIjNWwt7npjrUmtnYGuPiJ4u3WXVzVIybiYe8WjkDZz588kSK0_PpiLWl1YG-JQShMObU04aJhfxMoDMTsHMAOx2Te2x4mY_haPC1IFb0CcqIohMeVdavCrNyZh0WMxeka_ptHmWUSlprmmMLZK6V2V8IpIp_oumVRE/s320/DSC01351%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">A massive wine tasting, and a chance to buy cases of Barolo,
barbera, Valpolicella, brunello, nebbiolo, barbaresco, amarone, etc. etc. at a
discount is always enhanced with the incomparably delightful, and equally
lavish and tasteful food feast, put together by the <b style="mso-bidi-font-weight: normal;">Donato Enoteca</b> restaurant’s head chef, and his kitchen team. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdde3My0DBOn8-46e3hD0tWKQRPWdlkINAZh7C-qJat5OIta_6lcYX_CJdJx9ZlpxhTJpI0Q207Md1rN7ssQ4GZOSiH0trVoFHGScPMDV2v-Ew19caqVQWS8ZME1BueCC3e3vECltSIv4FyHa5zr6dMh1YDdledTAuHlc0KhPHdnV7JYT_X5f2LELIqpc/s2450/DSC01340%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1736" data-original-width="2450" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdde3My0DBOn8-46e3hD0tWKQRPWdlkINAZh7C-qJat5OIta_6lcYX_CJdJx9ZlpxhTJpI0Q207Md1rN7ssQ4GZOSiH0trVoFHGScPMDV2v-Ew19caqVQWS8ZME1BueCC3e3vECltSIv4FyHa5zr6dMh1YDdledTAuHlc0KhPHdnV7JYT_X5f2LELIqpc/s320/DSC01340%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_II8fKzVsH269QQEsjVPqSk74rRQKFRvGfS8EiEIhJqT8oNKm3rTb1jbLZRHesk-EGY63RxJ_Slc72vjYC33t-vt5x9fBpgtPhUjzPXSa-cK7anTitZwY1PJvft-YYw51LXl7YO7D1TX_RXStWtoRrKZkAkDXzQ_0-82IiXgo2-vN8XHhYVm-e5IxGM/s2450/DSC01338%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2020" data-original-width="2450" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_II8fKzVsH269QQEsjVPqSk74rRQKFRvGfS8EiEIhJqT8oNKm3rTb1jbLZRHesk-EGY63RxJ_Slc72vjYC33t-vt5x9fBpgtPhUjzPXSa-cK7anTitZwY1PJvft-YYw51LXl7YO7D1TX_RXStWtoRrKZkAkDXzQ_0-82IiXgo2-vN8XHhYVm-e5IxGM/s320/DSC01338%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Vyj0VYeW9uppysz0JPQIwUn3mXkIbzf31wOxNp3SrNqN0GL9jgYGUbWbomhgXurLog_WnKAyRo9zUTgULpznxnE5JwM08fQn1p5Sy9-1-zV1eJpQxBY_J1O8L6D27PAr77nMLunRKpDG1vNdDNuMDFmb56CejFkV5cx1HAvRfHae4hfdXZdLzEa-s0A/s2450/DSC01337%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1707" data-original-width="2450" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Vyj0VYeW9uppysz0JPQIwUn3mXkIbzf31wOxNp3SrNqN0GL9jgYGUbWbomhgXurLog_WnKAyRo9zUTgULpznxnE5JwM08fQn1p5Sy9-1-zV1eJpQxBY_J1O8L6D27PAr77nMLunRKpDG1vNdDNuMDFmb56CejFkV5cx1HAvRfHae4hfdXZdLzEa-s0A/s320/DSC01337%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZj-lQ6NSIBZSY0iXWv1E59bzokTYJ9nP9VCDSG8bSYOgm01BCm1GL-1JvZJ2J9BMr5wnzgPTWLxpBgI0bKwDzMtcGiT_v6GF-wqTI4LnlBxMYjKuO75knCMWL8PmXjTf8OqVZmdtf8n_3eRWXf2ltZdYagXRs8AsU3vp8JGmFJMrBLYAgoXAvkJBbq28/s2450/DSC01325%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1783" data-original-width="2450" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZj-lQ6NSIBZSY0iXWv1E59bzokTYJ9nP9VCDSG8bSYOgm01BCm1GL-1JvZJ2J9BMr5wnzgPTWLxpBgI0bKwDzMtcGiT_v6GF-wqTI4LnlBxMYjKuO75knCMWL8PmXjTf8OqVZmdtf8n_3eRWXf2ltZdYagXRs8AsU3vp8JGmFJMrBLYAgoXAvkJBbq28/s320/DSC01325%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUwZJ4Qmyn60qlAF63ndw0_3mJQO2lYGBS5Ea9obgvQWkbek-6JhMOZZ74gRzasMPLAEeat1ILhR2QgXtNO4k6D9AC4trVLB-yzTcdqTUE_RQA3mOGDwV5nUfjuPoMszi075OWCU36jGBBBIydh5hwi_8DIYMjgob1A32zlUlbfDNbvkGKbT7aYeYWPg/s2450/DSC01328%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1836" data-original-width="2450" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUwZJ4Qmyn60qlAF63ndw0_3mJQO2lYGBS5Ea9obgvQWkbek-6JhMOZZ74gRzasMPLAEeat1ILhR2QgXtNO4k6D9AC4trVLB-yzTcdqTUE_RQA3mOGDwV5nUfjuPoMszi075OWCU36jGBBBIydh5hwi_8DIYMjgob1A32zlUlbfDNbvkGKbT7aYeYWPg/s320/DSC01328%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMiE3o0XdhOoscShAWJvhf75u35mlEd5x99ZUcejfXrJEAPez0OCkSoXwWelxBAipIDdx6TQ77GDUZaCWP0i9lOlp515hx0zeWDvU-48hIBzk9ch6_dcm1_yjSC7qxp44zahHjha__P7PySPIo3SEnLyQmN8noc7lrujdKzE0-uP8jZGhUJ8VxVCaY9o/s2450/DSC01342%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1880" data-original-width="2450" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMiE3o0XdhOoscShAWJvhf75u35mlEd5x99ZUcejfXrJEAPez0OCkSoXwWelxBAipIDdx6TQ77GDUZaCWP0i9lOlp515hx0zeWDvU-48hIBzk9ch6_dcm1_yjSC7qxp44zahHjha__P7PySPIo3SEnLyQmN8noc7lrujdKzE0-uP8jZGhUJ8VxVCaY9o/s320/DSC01342%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Among the display tables of various wines from the best
Italian boutique producers, and the restaurant counters, heavy with trays of
house-made cured meats, imported cheeses, pickled, grilled, and fried
antipasti, and a traditional whole roasted pig, <b style="mso-bidi-font-weight: normal;">Super Enoteca 100</b> guests learned about the new arrivals on the wine
market, and made up their wine stashes for the upcoming fall and winter holiday
season. (There’s no better place to pick and choose so many Italian wines all
at once, while indulging in the freshest and finest culinary creations of the two
star chefs!)<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4A7kZ6TbgcsMDCPv6xaGLK9uy2fMZ5w6nQSwLLBf6VzQqYTaGus2tHORll8N8gwPYEsB4z7u5DIsYz18G8wQHhV3Iwqj5xKv0Dr2R8i6E03rEZo2Lqsp-970K_jnVMebdtK4nLm5qBryjOKnYZtDKMZtJSi5HvPSuCHBYcHgoBmgZp63b2RHvVsXVD0/s2450/DSC01358%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2083" data-original-width="2450" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4A7kZ6TbgcsMDCPv6xaGLK9uy2fMZ5w6nQSwLLBf6VzQqYTaGus2tHORll8N8gwPYEsB4z7u5DIsYz18G8wQHhV3Iwqj5xKv0Dr2R8i6E03rEZo2Lqsp-970K_jnVMebdtK4nLm5qBryjOKnYZtDKMZtJSi5HvPSuCHBYcHgoBmgZp63b2RHvVsXVD0/s320/DSC01358%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOWf24tyrWtQpCb1J9XNWy9YVKzKond2br79RwWsn32wx1xC0MrNN8T1pwoeWQrRSIcR73vW76gp5Sz1q13uf9chZZKy5_pjYAW1CGddJ51W8NUT2MfL58E76anyuEaA8yCTKvonRgN7CPZrErP5EfdRxvnXGXhTjJkKG3vxZGMfjiXH7cRVEG5ekHXM/s2450/DSC01361%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1878" data-original-width="2450" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOWf24tyrWtQpCb1J9XNWy9YVKzKond2br79RwWsn32wx1xC0MrNN8T1pwoeWQrRSIcR73vW76gp5Sz1q13uf9chZZKy5_pjYAW1CGddJ51W8NUT2MfL58E76anyuEaA8yCTKvonRgN7CPZrErP5EfdRxvnXGXhTjJkKG3vxZGMfjiXH7cRVEG5ekHXM/s320/DSC01361%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE42poVrSvY7EHdxa9lc5v5-8huBTOB3SwkCzFFZJHya6VCOzH1qVhJoqpZabnboEP3hZxdeyqYOwRHADYFsw1y3p3pqutKrvSWDchlMfkUVd62V68ScvBLKsieNXSaK90_yn5HaxcrVWUWmi5oaX7KaFjYL-07BvAYCf6I1NlYfeXCxRw21ToJqxE5s/s2450/DSC01352%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1865" data-original-width="2450" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwE42poVrSvY7EHdxa9lc5v5-8huBTOB3SwkCzFFZJHya6VCOzH1qVhJoqpZabnboEP3hZxdeyqYOwRHADYFsw1y3p3pqutKrvSWDchlMfkUVd62V68ScvBLKsieNXSaK90_yn5HaxcrVWUWmi5oaX7KaFjYL-07BvAYCf6I1NlYfeXCxRw21ToJqxE5s/s320/DSC01352%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ULm07sEXmFayb_A368j_t2nvTI06aoVrcnF258hJZW0W_VDOzUF36SHsu1-vcWlZmwIak2fUIdkzryCQtiL8uuXbmLcNsu_lxAU2qEjgGmPwb2ibFYCHSDHKcsrY-xqGRa43EZW7jL2fk-nAgLL9jEpE7AX-MeYT8UfvPuGYbWdEzA1MkawvU4iE1pY/s2450/DSC01363%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2165" data-original-width="2450" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ULm07sEXmFayb_A368j_t2nvTI06aoVrcnF258hJZW0W_VDOzUF36SHsu1-vcWlZmwIak2fUIdkzryCQtiL8uuXbmLcNsu_lxAU2qEjgGmPwb2ibFYCHSDHKcsrY-xqGRa43EZW7jL2fk-nAgLL9jEpE7AX-MeYT8UfvPuGYbWdEzA1MkawvU4iE1pY/s320/DSC01363%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aTN-upU2go6OMS3OV1xdDzo50Aj7bL7ENJtpt2WpxMaKeI28vjhdHtL5LAldnZJB5JSRPL-aOhEuRM2nCDsw4UkcMQabqL-az-G_y1KjmbNFjc3S6FiVk9APFnIqA5Q4ysdzrtccnfu6TUUQWkaxlU--_tLR1yiVMC2KRrOp-B-4gVxaj66ANkmHWFs/s2450/DSC01334%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1669" data-original-width="2450" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aTN-upU2go6OMS3OV1xdDzo50Aj7bL7ENJtpt2WpxMaKeI28vjhdHtL5LAldnZJB5JSRPL-aOhEuRM2nCDsw4UkcMQabqL-az-G_y1KjmbNFjc3S6FiVk9APFnIqA5Q4ysdzrtccnfu6TUUQWkaxlU--_tLR1yiVMC2KRrOp-B-4gVxaj66ANkmHWFs/s320/DSC01334%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vgEz9DCHMokLEFUyzCDo_Peo7faGuXa6S6149LxToLrv2PTDuuydWjRDJdEBvsBsHZUqZxuaVCmMKyrvO1zN8qblLl_y1FATJk0s7FX3KC6D2Lf1dE4ViU5HdRMm78yGxtz-HJ8UMRCNQnM_ztAg1iCNchlhTD8ThnNeHx-PBkmW2AcM7-NJyYFuOUQ/s2450/DSC01344%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2108" data-original-width="2450" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vgEz9DCHMokLEFUyzCDo_Peo7faGuXa6S6149LxToLrv2PTDuuydWjRDJdEBvsBsHZUqZxuaVCmMKyrvO1zN8qblLl_y1FATJk0s7FX3KC6D2Lf1dE4ViU5HdRMm78yGxtz-HJ8UMRCNQnM_ztAg1iCNchlhTD8ThnNeHx-PBkmW2AcM7-NJyYFuOUQ/s320/DSC01344%20copy.jpg" width="320" /></a><b> Restaurant
Group</b> is rather keen on creating wonderful food and wine happenings in its
own multiple venues and at other festivities and celebrations. Try not to miss:</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Altavigna Wine Dinner</b>
at Donato Enoteca on Thursday, September 21<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Fattoria le Pupille
Wine Dinner</b> at Donato Enoteca on Wednesday, October 25<o:p></o:p></p>
<p class="MsoNormal">1041 Middlefield Road, Redwood City, California.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Thursday Wine
Tastings</b> at CRU:<o:p></o:p></p>
<p class="MsoNormal">Francone-Piemonte on September 21 and Cantina Mesa-Sardegna
on September 28<o:p></o:p></p>
<p class="MsoNormal">900 B Middlefield Road, Redwood City, California.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Hw836-ppZWrirz45rVpN55cdH3sjntJSK_7v4WDemKT6t14QhN50TO9ukaQNXSFFfz1pVSGPfH9VwhdyFH4NSElmCpoZeqfKubWivfWx05SBhJipWT0hVdB-zwLPuNIGYzx84mxgvDqTKLZfBTabFeiqZQr6UNaeCsDj2DdUK9bsIliuTsf6yZJtdo/s2450/DSC01350%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1974" data-original-width="2450" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Hw836-ppZWrirz45rVpN55cdH3sjntJSK_7v4WDemKT6t14QhN50TO9ukaQNXSFFfz1pVSGPfH9VwhdyFH4NSElmCpoZeqfKubWivfWx05SBhJipWT0hVdB-zwLPuNIGYzx84mxgvDqTKLZfBTabFeiqZQr6UNaeCsDj2DdUK9bsIliuTsf6yZJtdo/s320/DSC01350%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bw3guv0NyQ2VaUH2aStFFlpsdSoeK69fTi-Q0yEV2Uv_RLBcShhPT2jf7gw8gNOcfKjLgyzJXBAeB19xE5ukaxAs4pVpwuKeIfZHcOl_j0COXdfKqHhxtJSmJ6lKwQrxi78pclJky-dWWJceNqA17-3w6uYulfzgrW__KPKjXwRYoyJUrQPFe8HVzaE/s2450/DSC01353%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1584" data-original-width="2450" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bw3guv0NyQ2VaUH2aStFFlpsdSoeK69fTi-Q0yEV2Uv_RLBcShhPT2jf7gw8gNOcfKjLgyzJXBAeB19xE5ukaxAs4pVpwuKeIfZHcOl_j0COXdfKqHhxtJSmJ6lKwQrxi78pclJky-dWWJceNqA17-3w6uYulfzgrW__KPKjXwRYoyJUrQPFe8HVzaE/s320/DSC01353%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Little Italy San Jose
Street Festival</b> on Sunday, October 1, with Donato Restaurant Group’s
panini, pasta, desserts, and homemade and imported foods from Italy, 11 am to 7
pm at Julian St. & Almaden Blvd. San Jose, California. <o:p></o:p></p>
<p class="MsoNormal">Additional information at: <a href="https://www.donatorestaurantgroup.com/">https://www.donatorestaurantgroup.com/</a>.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXEqS_oRhtcikItSoVKrHFdYb2L3FF1QVXXci4FJZy3tLKyPce6cq_eJhS6JmG1t7awbHqgBEnZ4Onp3suf4OtOTbsyV-XffKWGAF2IqG_ICP0qIUlcB0iPV_9IA5gqOD8aD-7LkwPNcfGaHXAU6Dc8869XffLT1U5JDKDSClGRTVXpbbKmNJQ22L2pI/s2450/DSC01364%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2087" data-original-width="2450" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXEqS_oRhtcikItSoVKrHFdYb2L3FF1QVXXci4FJZy3tLKyPce6cq_eJhS6JmG1t7awbHqgBEnZ4Onp3suf4OtOTbsyV-XffKWGAF2IqG_ICP0qIUlcB0iPV_9IA5gqOD8aD-7LkwPNcfGaHXAU6Dc8869XffLT1U5JDKDSClGRTVXpbbKmNJQ22L2pI/s320/DSC01364%20copy.jpg" width="320" /></a></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-15276392549424550342023-08-28T16:24:00.001-07:002023-08-28T16:24:10.163-07:00Palace Hotel San Francisco Celebrates 100th Anniversary of Green Goddess Salad Dressing<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubmQd3xwIM1fTLTbgjuIRoLENsNcChoeg6KuqubUNeE8FtFp50Drt_b7JvwuKHZfolLGgVO0aKWRR1trG59g_38yCpZaRXP9EfRav24mpZaKkwobL08MEVeOX2uWTgp4O8Ga8Eicp1t7O7g89XysqBj6S4K7amjCxth_KO497USHqzwFfZpldb7S_LG8/s2450/DSC00631%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubmQd3xwIM1fTLTbgjuIRoLENsNcChoeg6KuqubUNeE8FtFp50Drt_b7JvwuKHZfolLGgVO0aKWRR1trG59g_38yCpZaRXP9EfRav24mpZaKkwobL08MEVeOX2uWTgp4O8Ga8Eicp1t7O7g89XysqBj6S4K7amjCxth_KO497USHqzwFfZpldb7S_LG8/s320/DSC00631%20copy.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">When it comes to celebrations of any probable and improbable
causes, San Francisco has no equals. We turn Bay to Breakers 12K run into a
funny costume race, our Chinese New Year’s and Gay Pride parades are
world-famous, and the city’s signature Edwardian Ball puts to shame the
scariest Goth fantasies, while celebrating an uplifting spirit of art, music,
theater, circus, and fashion.</div><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Would you be surprised to hear that we are so proud of
everything prominent San Franciscans ever invented during our not-so-long
history, that even a salad dressing becomes a revered symbol of our creativity
and ingenuity? <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmHjQ2Wqzmr0Rwypj4LkY1O0tFnTOIrx9c3kE712c2kPm7WSxDXJyS9QRhq72ZdZ5Xn3c0q1Tjn1u2i-59QfoAEefdLRS27a3mVX6NWXVGOokKsuJOxidrZB7WJA9eMVln3nehV2w43TN2tlSOHg8Kpno9xxaid711N6Eh4FxEW1bjjVlkYYnfheWmME/s2697/DSC00670%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2697" data-original-width="2450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmHjQ2Wqzmr0Rwypj4LkY1O0tFnTOIrx9c3kE712c2kPm7WSxDXJyS9QRhq72ZdZ5Xn3c0q1Tjn1u2i-59QfoAEefdLRS27a3mVX6NWXVGOokKsuJOxidrZB7WJA9eMVln3nehV2w43TN2tlSOHg8Kpno9xxaid711N6Eh4FxEW1bjjVlkYYnfheWmME/s320/DSC00670%20copy.jpg" width="291" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Green Goddess</b>
dressing, originated at the <b style="mso-bidi-font-weight: normal;">Palace Hotel</b>
in San Francisco in 1923. According to the historical sources, the hotel's
executive chef <b style="mso-bidi-font-weight: normal;">Philip Roemer</b> became
so impressed with actor George Arliss who played the lead in William Archer’s
hit play “The Green Goddess” that he concocted the namesake dressing for the
banquet honoring the actor at the Palace. <o:p></o:p></p>
<p class="MsoNormal">They say the original recipe contained mayonnaise, sour
cream, scallions, parsley, chervil, chives, anchovy, tarragon, lemon juice, vinegar,
and pepper. Later developments have included variations such as avocado or
basil. The green-colored dressing was first used for an iceberg lettuce salad
that also contained canned vegetables and a choice protein—chicken, crab, or
shrimp. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0phKvIdU-5jRNwovAjb7Gj1FvntSkfeGYI3fdRv3499LHc2Qyv3qJZpKH8hVLzgd85vFB-bvpi4_QSwSQT4MS3BkKaXmT9hng1aNyjwbpn7PTJYQKhJygS0O2TfyQXp09ZBEpcA0IfvyWchnXylDJ5qFh1nLBvq6I_A02ka7r05PmU-OCLdJnicrAs38/s2450/DSC00653%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2118" data-original-width="2450" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0phKvIdU-5jRNwovAjb7Gj1FvntSkfeGYI3fdRv3499LHc2Qyv3qJZpKH8hVLzgd85vFB-bvpi4_QSwSQT4MS3BkKaXmT9hng1aNyjwbpn7PTJYQKhJygS0O2TfyQXp09ZBEpcA0IfvyWchnXylDJ5qFh1nLBvq6I_A02ka7r05PmU-OCLdJnicrAs38/s320/DSC00653%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">In this day and time, the contemporary Palace’s executive
chef <b style="mso-bidi-font-weight: normal;">Thomas Rhodes</b> makes his own
version of the dressing by taking away mayo and sour cream [perhaps, to protect
our arteries and our waistlines], and by using fresh California produce, like
baby lettuce, red endive, frisee, cucumber, Dungeness crab, and edible flower
petals in the hotel’s signature <b style="mso-bidi-font-weight: normal;">Green
Goddess Crab Salad</b>.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIhXdDs0KnsVXXLHL0rbImQqB4RCYaTYyXsDjcFCP19PyITajPSXihJN-uMMtzi64umTmTPaq0JOOMK-udJjFAo4aMDkjaySVbkfmQhxVODDvF4szdbI3bTdD-PF4HVP-fdhD-iDVUkX4X6Ulu-X1iCmh-VuT6Df5osx_dTqTaA0Oai9s3wwAXhMc9So/s2450/DSC00640%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1720" data-original-width="2450" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIhXdDs0KnsVXXLHL0rbImQqB4RCYaTYyXsDjcFCP19PyITajPSXihJN-uMMtzi64umTmTPaq0JOOMK-udJjFAo4aMDkjaySVbkfmQhxVODDvF4szdbI3bTdD-PF4HVP-fdhD-iDVUkX4X6Ulu-X1iCmh-VuT6Df5osx_dTqTaA0Oai9s3wwAXhMc9So/s320/DSC00640%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TMqn9p-wIZZdnbJMPp8qy87OTpOwQBbL7qi-FwaLTiE9GUNWXPueKlhC3-NfTR_pRpxK_oTEMn9z7rDVcEVVspi6r3JcRZ__F_fmZmxq64ovhfrvfnniKyUsdyPiuXyaVUhTm4008zdWS2ggj6xX19n6ch0lCv5JZGj6nR3YapjtK4uGzxbaHRIOnaE/s2450/DSC00658%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TMqn9p-wIZZdnbJMPp8qy87OTpOwQBbL7qi-FwaLTiE9GUNWXPueKlhC3-NfTR_pRpxK_oTEMn9z7rDVcEVVspi6r3JcRZ__F_fmZmxq64ovhfrvfnniKyUsdyPiuXyaVUhTm4008zdWS2ggj6xX19n6ch0lCv5JZGj6nR3YapjtK4uGzxbaHRIOnaE/s320/DSC00658%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurYhTKC6X0pHZdYy2GeEEcObH8qMkg8R0T6dKf0angTdOsRkFG72E2YsxUfK6NOiD3LqVIOZI1jlC1PQ5xgyemRwtVDOrqRgW-Gs0fIpFOU9LpxnsxipeTiJPn3sepwb7Wa0YnJU_eGlPVMFyp2tHkkECtNberPBqfNqOo0ukuoxSLjCYU43stJTCtL4/s2450/DSC00661%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurYhTKC6X0pHZdYy2GeEEcObH8qMkg8R0T6dKf0angTdOsRkFG72E2YsxUfK6NOiD3LqVIOZI1jlC1PQ5xgyemRwtVDOrqRgW-Gs0fIpFOU9LpxnsxipeTiJPn3sepwb7Wa0YnJU_eGlPVMFyp2tHkkECtNberPBqfNqOo0ukuoxSLjCYU43stJTCtL4/s320/DSC00661%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">At the recent lavish celebration of Green Goddess’s 100<sup>th</sup>
birthday at the Palace Hotel’s gorgeous <b style="mso-bidi-font-weight: normal;">Garden
Court</b> restaurant, the guests, all dressed in green, were treated to a green
refresher, <b style="mso-bidi-font-weight: normal;">Shot Vert</b>, signature <b style="mso-bidi-font-weight: normal;">Buttermilk Biscuits</b> filled with greens,
followed by the <b style="mso-bidi-font-weight: normal;">Crab Salad</b>, and then
by the most decadent dessert, aptly named, <b style="mso-bidi-font-weight: normal;">Green
Envy</b>—a tarragon buttercream white sponge tea cake topped with a bright
green macaron. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPRGq31JZxMsVU_fd6f0WYI1s7MoekXXVS-KYsFaOHS_CRziqEmWdSzXU-igxX07V8SdO0WIN_OA0tXxeAO-DTIsSN19dBCxIrVYyRq2KuwUeg3MLTt8LfnhUFx2anHVOa4u5Gk7ATSco5Cauvwax77i0gKAmoZEn4Yknt9x93SDmSdlageNTzvixF-c/s2450/DSC00645%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPRGq31JZxMsVU_fd6f0WYI1s7MoekXXVS-KYsFaOHS_CRziqEmWdSzXU-igxX07V8SdO0WIN_OA0tXxeAO-DTIsSN19dBCxIrVYyRq2KuwUeg3MLTt8LfnhUFx2anHVOa4u5Gk7ATSco5Cauvwax77i0gKAmoZEn4Yknt9x93SDmSdlageNTzvixF-c/s320/DSC00645%20copy.jpg" width="320" /></a></p><p class="MsoNormal">So now we have a new holiday in San Francisco. Lo and behold, <b>August 23 has been officially designated as a Green Goddess Day</b>!</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkPwiCWParFElSd9Uvx9CMNZAzKrJ8oUiCgt9MTeJ77kBiZ87dD1KtW-YaEABX9CK_U2loU-4Lp7hA019nua95F6pbFXs1j9K84R1LoZVDgwO9ggkkjKCyW7nxaKjhKt8pwAm9btYcmbViK5TRsgg3ArBsWPf5x3JX0pZA7d4iDdV1K-zVVzZwd737aE/s2450/DSC00635%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkPwiCWParFElSd9Uvx9CMNZAzKrJ8oUiCgt9MTeJ77kBiZ87dD1KtW-YaEABX9CK_U2loU-4Lp7hA019nua95F6pbFXs1j9K84R1LoZVDgwO9ggkkjKCyW7nxaKjhKt8pwAm9btYcmbViK5TRsgg3ArBsWPf5x3JX0pZA7d4iDdV1K-zVVzZwd737aE/s320/DSC00635%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">The Palace Hotel</b>
is located at 2 New Montgomery St, San Francisco, CA 94105, USA. Phone: (415)
546-5089. To learn more, and to make a reservation at the Garden Court, visit <a href="https://www.marriott.com/en-us/hotels/sfolc-palace-hotel-a-luxury-collection-hotel-san-francisco/dining/">https://www.marriott.com/en-us/hotels/sfolc-palace-hotel-a-luxury-collection-hotel-san-francisco/dining/</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-69447154489627879342023-08-18T09:06:00.006-07:002023-08-18T09:06:59.551-07:00Catching the Taste of Summer at Gott’s Roadside<p class="MsoNormal"><b>By Emma Krasov.
Photography by Yuri Krasov<o:p></o:p></b></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DIrLwcMZp20b0ofg-nHHHPV8oMy7Zu4fP7_PD4_pUiegfLrCzAB3YR49glWQs51wYGkP331dUBnBJlMX-HZOJBxQOlslCwesa0BzCBzRYotb3bhZoWAH1cEjDIZxbFalbhs7aaOa12xHkZlgcscmXi8k2Lp10fcLlimEE9Kx_q7FPfD545AfgF4x_ic/s2450/DSC00530%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="2450" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DIrLwcMZp20b0ofg-nHHHPV8oMy7Zu4fP7_PD4_pUiegfLrCzAB3YR49glWQs51wYGkP331dUBnBJlMX-HZOJBxQOlslCwesa0BzCBzRYotb3bhZoWAH1cEjDIZxbFalbhs7aaOa12xHkZlgcscmXi8k2Lp10fcLlimEE9Kx_q7FPfD545AfgF4x_ic/s320/DSC00530%20copy.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">This season is short, but sweet, and taking advantage of the
abundance of California’s summer crops is the right thing to do!</div><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b>Gott’s Roadside </b>restaurant
concept, a James Beard “America's Classic,” is always up to a timely challenge,
simply because locally sourced seasonal ingredients are at the very core of the
company’s vision. Founded by brothers <b>Joel
</b>and<b> Duncan Gott</b> in St. Helena,
California in 1999, Gott’s Roadside multiple locations consistently gather
crowds of appreciating diners, confident that they’re here for a treat. <o:p></o:p></p>
<p class="MsoNormal">This time, <b>through
September 27</b>, enjoy the shining star of summer eating—heirloom tomatoes,
joined by other peak-of-the-season produce in various combinations. <o:p></o:p></p>
<p class="MsoNormal">Sink your teeth into a soft, tangy <b>Roasted Heirloom</b> <b>Cherry
Tomato & Burrata Sandwich</b> on a yeasty filone bun, topped with arugula,
and flavored with basil pesto and lemon mayonnaise.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju00LmEgJHViizbZLk4D8kk-_6t74AF_XLO3MxYlyU0hL0SuIx001FI3MPmiJjgamlqrTJQ5Ksqs1sIvCS3P3ZXAAxPFYHNI-kuc5KjE6EwxwevIEnOJgs6Y_8ZRx9RMphiKypD8FqXYPujiMu0AM1iYyJZZutY0QOcSFznsmjbs1mPF0AKd-wTgqFcY/s2450/DSC00530%20copy%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1689" data-original-width="2450" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju00LmEgJHViizbZLk4D8kk-_6t74AF_XLO3MxYlyU0hL0SuIx001FI3MPmiJjgamlqrTJQ5Ksqs1sIvCS3P3ZXAAxPFYHNI-kuc5KjE6EwxwevIEnOJgs6Y_8ZRx9RMphiKypD8FqXYPujiMu0AM1iYyJZZutY0QOcSFznsmjbs1mPF0AKd-wTgqFcY/s320/DSC00530%20copy%202.jpg" width="320" /></a><o:p></o:p></p>
<p class="MsoNormal">Or, add large, juicy, colorful heirloom tomato rounds to any
burger or sandwich on the menu—like <b>Texas
Burger</b> with Jack cheese, sliced avocado, Pico de Gallo salsa, mayo and
pickled jalapeño on a toasted egg bun, or <b>Chicken
Schnitzel Sandwich</b> (crispy fried chicken breast topped with arugula herb
salad, cucumber and pickled turnips on a toasted sesame brioche bun with
harissa and turmeric spiced mayos). <o:p></o:p></p>
<p class="MsoNormal">The regular menu at Gott’s is so extensive and so enticing
that you can have a different tasty experience every time you dine
here—especially when all these seasonal enhancements are in place.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5PvQY-6gfpTrGNWL4MO0Rdt1M0_tiCQiQIGUFb4E0vhWqGOt2LkTNx4TPJetTIHWVAn0JJSWv4wLnLzRQgM1IylTHVt_tNJgYiGn4a53BRg1C0yGeDo-u4OJcMvYC4yjyfA5hpxom-8Fk2t-18pULHQMZwZ_zZezCHHQJMjVBj2WaoLH6kwoQagQUBs/s1530/IMG_1839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1530" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5PvQY-6gfpTrGNWL4MO0Rdt1M0_tiCQiQIGUFb4E0vhWqGOt2LkTNx4TPJetTIHWVAn0JJSWv4wLnLzRQgM1IylTHVt_tNJgYiGn4a53BRg1C0yGeDo-u4OJcMvYC4yjyfA5hpxom-8Fk2t-18pULHQMZwZ_zZezCHHQJMjVBj2WaoLH6kwoQagQUBs/s320/IMG_1839.jpg" width="316" /></a></p>
<p class="MsoNormal">Besides the glorious heirloom tomatoes, there’s another
little summer hit on the menu— sweet <b>Street
Corn </b>on the cob from Riverside County, California, seasoned in the best traditions
of Mexico City <i>antojitos</i> with
mayonnaise, Cotija cheese, Asado spice (sea salt, chili, garlic, pepper, cumin,
oregano, etc.) and a squeeze of lime. The magic combination of seasoning
ingredients makes the corn sweet, salty, savory, nutty, creamy, and tart all at
once.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0AOt9-ZQs5IAIZNyLQqI6f7YGLdwNF0EjwTXXX-bl2A41MaLsubpp_pIgvf3267btCAQeggcaJap3LsVVZwdfRgICcd3bloYTN0VqvZMyzQ5hDoXwtcYKCo8yiY2b1r_DZ_r8ShslAtjAH0gxvE-E-Vp5FNGEQvw12Zi8-Su33s9IfmYmF0Kx8dd0V0/s2571/DSC00531%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2571" data-original-width="2450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0AOt9-ZQs5IAIZNyLQqI6f7YGLdwNF0EjwTXXX-bl2A41MaLsubpp_pIgvf3267btCAQeggcaJap3LsVVZwdfRgICcd3bloYTN0VqvZMyzQ5hDoXwtcYKCo8yiY2b1r_DZ_r8ShslAtjAH0gxvE-E-Vp5FNGEQvw12Zi8-Su33s9IfmYmF0Kx8dd0V0/s320/DSC00531%20copy.jpg" width="305" /></a></p>
<p class="MsoNormal">And then there’s a new <b>Strawberry
Shortcake Parfait</b>—a sweet finale for a masterful meal. An organic vanilla
soft serve, swirled of Straus dairy, house-made strawberry compote and
strawberry crunch, is a treat for all ages, and a light and flavorful
dessert. <o:p></o:p></p>
<p class="MsoNormal"><b>Gott’s Roadside</b>
is located at: <o:p></o:p></p>
<p class="MsoNormal">San Francisco (Ferry Building Marketplace) - 1 Ferry
Building #6, San Francisco, CA 94111<o:p></o:p></p>
<p class="MsoNormal">San Francisco (Thrive City at Chase Center) - 151 Warriors
Way, Suite 102, San Francisco, CA 94158<o:p></o:p></p>
<p class="MsoNormal">St. Helena (Highway 29) - 933 Main St., St. Helena, CA 94574<o:p></o:p></p>
<p class="MsoNormal">City of Napa (Oxbow Public Market) - 644 1st St., Napa, CA
94559<o:p></o:p></p>
<p class="MsoNormal">Palo Alto (Town & Country Village) - 855 El Camino Real
#65, Palo Alto, CA 94301<o:p></o:p></p>
<p class="MsoNormal">Walnut Creek (Broadway Plaza Shopping District) - 1275 S.
Main St, Walnut Creek, CA 94596<o:p></o:p></p>
<p class="MsoNormal">Marin (Bon Air Center) - 302 Bon Air Center, Greenbrae, CA
94904<o:p></o:p></p>
<p class="MsoNormal">For more information, visit <a href="https://www.gotts.com/">https://www.gotts.com/</a>
or follow Gott’s Roadside on Facebook and Instagram. <o:p></o:p></p>
<p> </p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-27800844527243168552023-08-07T17:20:00.001-07:002023-08-07T17:20:10.556-07:00A Fish of my Dreams at Z & Y Restaurant, San Francisco, California<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p>
<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyXbO_hX9FDABdNNOOcVaF2Q3eCUcTwpQpDQ7m1NbDdVP4gXAZKERswK9tWWEiufPgPM-gPmstzH4GLxJcbca84fMEkBPWr4tAUEEAh4IC9Dbln7h-0tjjc37seWyqqVC1XPBJpwiRDiSlxwUTcAO6fOwJ6CggfSzKL_PP94q9CcYrB-45UrnLRzcxPc/s2450/DSC00342%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="2450" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyXbO_hX9FDABdNNOOcVaF2Q3eCUcTwpQpDQ7m1NbDdVP4gXAZKERswK9tWWEiufPgPM-gPmstzH4GLxJcbca84fMEkBPWr4tAUEEAh4IC9Dbln7h-0tjjc37seWyqqVC1XPBJpwiRDiSlxwUTcAO6fOwJ6CggfSzKL_PP94q9CcYrB-45UrnLRzcxPc/s320/DSC00342%20copy.jpg" width="320" /></a></div><p class="MsoNormal">With about 400 Chinese cuisine restaurants In <b>San Francisco</b>, and about 1000 more in
the surrounding Bay Area, it might sound surprising that <b>Z & Y Restaurant</b> in the famed historic <b>Chinatown</b> always has a line out its door that extends to the entire
sidewalk. Surprising, until you try authentic Szechuan dishes created by Z
& Y’s Owner and Executive Chef <b>Lijun
Han</b>.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Always in the kitchen, always working hard to meet the
ever-growing demand, Chef Han has a penchant for sauces and spices that make
his dishes unforgettable, and compel the restaurant regulars to come back for
more!<o:p></o:p></p>
<p class="MsoNormal">Professionally trained in Beijing, and with decades of international
experience under his belt, the award-winning chef concentrates on Szechuan
cuisine known for its bold flavors enhanced by chili peppers, hot (or flaming) chili
oil, and hardly known to the American palate Szechuan peppercorns—a unique
spice that creates a slightly numbing, tingling sensation on the lips and tongue.
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">This unusual and wonderful sensation makes me seek Chef Han’s
<b style="mso-bidi-font-weight: normal;">Fish Filet with Flaming Chili Oil</b> every
time I visit San Francisco’s Chinatown. <o:p></o:p></p>
<p class="MsoNormal">My very first encounter with a red-hot wok filled with cut
chili peppers floating in oil atop a tender white fish, came as a bit of a
shock. Raised on Eastern-European traditional diet, oblivious to most spices,
with tomato sauce as a substitute for all things “hot,” over the years in San
Francisco I came to appreciate not only the overwhelming variety of nature’s glorious
peppers, but their range of flavors, heat index, and different uses in regional
cuisines of Asia. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdu892C6jqaAHvlSINq6topYfulzN69HQ20IoHO-9hK5MkMmdDux4v5ahJj6Q3XNPRBlUomnvc2xZRmJ38r0T01zQawXIf1pfhRSKFI2usoC2AFADz3821WR29TOkcyqflB0Fvjy64hPKiMrX61nRVlKl7ElcpItzlCQTK2em-mtd-z9v80IEqGFEAXLw/s2450/DSC00343%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdu892C6jqaAHvlSINq6topYfulzN69HQ20IoHO-9hK5MkMmdDux4v5ahJj6Q3XNPRBlUomnvc2xZRmJ38r0T01zQawXIf1pfhRSKFI2usoC2AFADz3821WR29TOkcyqflB0Fvjy64hPKiMrX61nRVlKl7ElcpItzlCQTK2em-mtd-z9v80IEqGFEAXLw/s320/DSC00343%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm4AzFqYyn1KlSDZnRaovB6kogjq2aUHEMNV1hc1kn76A1Hi2jx_0GGE758YyVnuoEpJln8i9RDj0H5bmF4jLFII17RFgllvaWyQF2g5p4XU3pcvIQ_eslCb16U7iLZlXDqjszgMTZcJFcLRI5yWzitBFY6G5BgA3YyvJo7AatdwM5OsY4y96AqvjWco/s2450/DSC00340%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1673" data-original-width="2450" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHm4AzFqYyn1KlSDZnRaovB6kogjq2aUHEMNV1hc1kn76A1Hi2jx_0GGE758YyVnuoEpJln8i9RDj0H5bmF4jLFII17RFgllvaWyQF2g5p4XU3pcvIQ_eslCb16U7iLZlXDqjszgMTZcJFcLRI5yWzitBFY6G5BgA3YyvJo7AatdwM5OsY4y96AqvjWco/s320/DSC00340%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNmH_9CpZfA5ePumk4uGiTy5vwgpmjDZFmAmqb8vYKBrB6zAA9pFotC1TWAoK4tFEO3xOQzTvOOHCnpXW71fog8p7-A8mO7RDzk8JAOVQQVviGatJdAUgs-OaooYKxYUT5VZHsckzXwO0FySqDg-n8cI9YzCt2o_CqseCGi6IdkCECeUJA1pSc54TXjA/s2450/DSC00338%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNmH_9CpZfA5ePumk4uGiTy5vwgpmjDZFmAmqb8vYKBrB6zAA9pFotC1TWAoK4tFEO3xOQzTvOOHCnpXW71fog8p7-A8mO7RDzk8JAOVQQVviGatJdAUgs-OaooYKxYUT5VZHsckzXwO0FySqDg-n8cI9YzCt2o_CqseCGi6IdkCECeUJA1pSc54TXjA/s320/DSC00338%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxs2DC3PxSTvo7DuLQVh2E1NMMZMjPgiCoasjKm53dpyzoQ5UR-t-b4TT-aGN72dep5tO0WcO9HN00gn9HgnBBujYHvf5om1OS8KKTN5OZe5SpfhyiRHR84EOpM4m81uswOxAeGQpa7v7QdwyP5Aj0_HY7fzR568YrZTgIKNTH-ohGxFH3q5KXM1SqdiQ/s2450/DSC00345%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1377" data-original-width="2450" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxs2DC3PxSTvo7DuLQVh2E1NMMZMjPgiCoasjKm53dpyzoQ5UR-t-b4TT-aGN72dep5tO0WcO9HN00gn9HgnBBujYHvf5om1OS8KKTN5OZe5SpfhyiRHR84EOpM4m81uswOxAeGQpa7v7QdwyP5Aj0_HY7fzR568YrZTgIKNTH-ohGxFH3q5KXM1SqdiQ/s320/DSC00345%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">Z & Y Restaurant’s hot fish had me at first bite, while all
the other staples, like their signature <b style="mso-bidi-font-weight: normal;">Tea-Smoked
Duck</b>, <b style="mso-bidi-font-weight: normal;">Spiced Pork with Spicy Garlic
Sauce</b>, <b style="mso-bidi-font-weight: normal;">Dried Sautéed String Beans</b>,
and crunchy, briny house-made pickles didn’t hurt, either. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Founded in 2008, the restaurant was awarded <b style="mso-bidi-font-weight: normal;">Bib Gourmand Michelin</b>, given for
consistently great food at reasonable prices, in 2012, and it retains the
status every year since. Don’t miss an opportunity to try it when in San
Francisco! (Reservations strongly recommended).<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66WZaIa94TNbg70DgcV6fHl0Rma9AtEC0vT_2fN1MKQWGqppRRNwF8kgFGpetFYydzoIX7YrFl3pZP7gygV7If4qZSa3qxjcdlxBq8B5x7xaI_BZCLOP_SdUIi944bzTj7ynxFahvkEZsy3DX3f-Gp5JdOuOBd-KwBqgL5IwNyw73M_CXYm0_ZejxCZo/s2450/DSC00348%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1731" data-original-width="2450" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66WZaIa94TNbg70DgcV6fHl0Rma9AtEC0vT_2fN1MKQWGqppRRNwF8kgFGpetFYydzoIX7YrFl3pZP7gygV7If4qZSa3qxjcdlxBq8B5x7xaI_BZCLOP_SdUIi944bzTj7ynxFahvkEZsy3DX3f-Gp5JdOuOBd-KwBqgL5IwNyw73M_CXYm0_ZejxCZo/s320/DSC00348%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Z & Y Restaurant</b>
is located at 655 Jackson St, San Francisco. Reserve by calling 415-981-8988.
More information at <a href="http://www.zandyrestaurant.com/">www.ZandYRestaurant.com</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-81056177752927185062023-08-02T14:48:00.006-07:002023-08-02T14:48:46.313-07:00The Ritz-Carlton, San Francisco: Madame Clicquot Afternoon Tea<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsX5w7OfoctvZPSX87HCy_-PiJI74TJihmriOSB2-XugLGWZUq6msj_yT7TMclZ9RcyRM9wgmd8EROa0nx7SXK262zsAW_masL3VjOV4i513JRpy9OO_14-RG_z8Ljv_UyTNb5wfbDuoxdUYQDGwRAeKthIqOueMF6_f1aB2WFtU4Vo6lFQt2oojS5pc/s2450/DSC00418%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2320" data-original-width="2450" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsX5w7OfoctvZPSX87HCy_-PiJI74TJihmriOSB2-XugLGWZUq6msj_yT7TMclZ9RcyRM9wgmd8EROa0nx7SXK262zsAW_masL3VjOV4i513JRpy9OO_14-RG_z8Ljv_UyTNb5wfbDuoxdUYQDGwRAeKthIqOueMF6_f1aB2WFtU4Vo6lFQt2oojS5pc/s320/DSC00418%20copy.jpg" width="320" /></a></div><p></p><p class="MsoNormal">If you’re lucky to be here and now, there’s a treat like no
other, called, <b style="mso-bidi-font-weight: normal;">Madame Clicquot Afternoon
Tea </b>at the <b style="mso-bidi-font-weight: normal;">Ritz-Carlton, San
Francisco</b>. The lavish affair unfolds on the <b style="mso-bidi-font-weight: normal;">Solaire Terrasse</b> (level 2) in the outdoor Terrace Courtyard with
scenic views of downtown buildings. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7lXI8Z6Zw037PeF5kUPygd_PmDj_llSUmXVkgh0EapP1eCQsFb7RdOx0zwd5jFlXS08NWyS7KrLb-XQFvsB3Rrz7MtMWInDn1DJaVwUDJy4NPgdJrdyBsB-9OOWhOHgAi8LNNI5nZ9Kk4Kkuqcwv4EOtKLHJKdiA6NeTrG4HLeSGpLzGcbia8hJXWOg/s2450/DSC00422%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1859" data-original-width="2450" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7lXI8Z6Zw037PeF5kUPygd_PmDj_llSUmXVkgh0EapP1eCQsFb7RdOx0zwd5jFlXS08NWyS7KrLb-XQFvsB3Rrz7MtMWInDn1DJaVwUDJy4NPgdJrdyBsB-9OOWhOHgAi8LNNI5nZ9Kk4Kkuqcwv4EOtKLHJKdiA6NeTrG4HLeSGpLzGcbia8hJXWOg/s320/DSC00422%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXTwiOjT7Xd5pqzbqkB9tV0P0CUqEXKoC8oLZcR3_YVv4KqTSR-k0turMLjoKGag6I9jp6lQBeBYutPBkSv_oAHUiDSrLSe17g9hTTI-yZ7DH9fV0zRwBAIjN6sURRfKlhXvuMM5U1mSm9gG9YI0g0m1Ua5uAiDpAoUfgiVzY1ViGvs1DUXEszoSqtJ0/s2450/DSC00421%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1886" data-original-width="2450" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXTwiOjT7Xd5pqzbqkB9tV0P0CUqEXKoC8oLZcR3_YVv4KqTSR-k0turMLjoKGag6I9jp6lQBeBYutPBkSv_oAHUiDSrLSe17g9hTTI-yZ7DH9fV0zRwBAIjN6sURRfKlhXvuMM5U1mSm9gG9YI0g0m1Ua5uAiDpAoUfgiVzY1ViGvs1DUXEszoSqtJ0/s320/DSC00421%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The elegant and glamorous Madame Clicquot tea service features
various <b style="mso-bidi-font-weight: normal;">Veuve Clicquot</b> labels,
champagne cocktails, enlivened with Chef’s Garden’s herbs grown on the
perimeter of the Terrace, three kinds of teas—Earl Grey, green, and mint, and a
three-tiered stand with exquisite delicacies from the <b style="mso-bidi-font-weight: normal;">Executive Chef</b> <b style="mso-bidi-font-weight: normal;">Patrick
O’Sullivan</b> and his culinary team.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOXQ9cu69jbIrlYv89mFiVI0NUIbwvdy1s1mj9G_TZTwTd4_1ScbN1TmYMbOhGsgQxmyKZpwqgHnfWPmuPrwBxrxDF-IILtmWVhQ_NDOX5un1C91N9Rc3fEKcZ9-bHFYbu17k7E6A91AuoZNBVphVHizJohLOFIZ-HSxBG5U5PayZE1ssSFJq-o3I0-o/s2450/DSC00411%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOXQ9cu69jbIrlYv89mFiVI0NUIbwvdy1s1mj9G_TZTwTd4_1ScbN1TmYMbOhGsgQxmyKZpwqgHnfWPmuPrwBxrxDF-IILtmWVhQ_NDOX5un1C91N9Rc3fEKcZ9-bHFYbu17k7E6A91AuoZNBVphVHizJohLOFIZ-HSxBG5U5PayZE1ssSFJq-o3I0-o/s320/DSC00411%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YutRI8QUtWGDszieTaIpcKp-SwZPNDhJ512trqTcYMkPv4L-kKvYCCyGa9vVyijx-aOBUvLaTGquXSGn58xjcSWzoeu5MQaCBy3ljuNDkDToKq7YAfQ5_p7B3EJRMwJefqsmJdnG8TSAmu_q-dJyhp_3Q1ChH6LrYxeD42kqCZKoW5UHuikJ9HiYM3Y/s2450/DSC00416%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1560" data-original-width="2450" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YutRI8QUtWGDszieTaIpcKp-SwZPNDhJ512trqTcYMkPv4L-kKvYCCyGa9vVyijx-aOBUvLaTGquXSGn58xjcSWzoeu5MQaCBy3ljuNDkDToKq7YAfQ5_p7B3EJRMwJefqsmJdnG8TSAmu_q-dJyhp_3Q1ChH6LrYxeD42kqCZKoW5UHuikJ9HiYM3Y/s320/DSC00416%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">All the classics, including lobster puffs, cucumber
sandwiches, egg sandwiches (with black caviar), and scones with clotted cream
and lemon curd are there, plus some original California creations, like a
golden beet sandwich on pumpernickel and whipped salmon mousse in a pastry
basket, plus a positively dreamy assortment of sweet one-bite cakes and
confections. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT-aa6mBdpHCj8WBgJdZLEHUFNPjf_UUpkUg0SPKm1-cu4XU7G36Ts_z12l-VzFp8JmiBGTNire3Q48HP_LrZ9o1ChPgCAmHB4Vsu_KiTJjvuoUUYXT6i58A_vQlxezNXaS9NDWOV2DUr0tDPAbUNjP66HUPi0NDKPcBwGfwnydhcH_-trHxFMnGGiVI/s2450/DSC00409%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1564" data-original-width="2450" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT-aa6mBdpHCj8WBgJdZLEHUFNPjf_UUpkUg0SPKm1-cu4XU7G36Ts_z12l-VzFp8JmiBGTNire3Q48HP_LrZ9o1ChPgCAmHB4Vsu_KiTJjvuoUUYXT6i58A_vQlxezNXaS9NDWOV2DUr0tDPAbUNjP66HUPi0NDKPcBwGfwnydhcH_-trHxFMnGGiVI/s320/DSC00409%20copy.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaVTN7sHe1dIjndXLQA5sD30PB11nKG9gxwvepZQXAogE-iJFtp0FWzkLjcIZFvpQKMpZUU1YmDnmMXzHubhFpVmHiy62HN6hxtOHRpRhiO8N0cIurm5_9Jh6mWgefNdOXdHnsHaNKmDlYtmssLyyaUpyDo9RRKs31DPQ4S7tMJVvxpmXrJRlCOEz3X4/s2450/DSC00412%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2450" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaVTN7sHe1dIjndXLQA5sD30PB11nKG9gxwvepZQXAogE-iJFtp0FWzkLjcIZFvpQKMpZUU1YmDnmMXzHubhFpVmHiy62HN6hxtOHRpRhiO8N0cIurm5_9Jh6mWgefNdOXdHnsHaNKmDlYtmssLyyaUpyDo9RRKs31DPQ4S7tMJVvxpmXrJRlCOEz3X4/s320/DSC00412%20copy.jpg" width="320" /></a></p>
<p class="MsoNormal">The Gelato Festival Cart that is a Solaire Terrasse staple,
serves World Master-winning gelatos from around the world—winners of the
tournament held in over 22 countries for over a decade. Besides salted caramel
and vanilla flavors it provides vegan delectable options of dark chocolate,
hazelnut and citrus.<o:p></o:p></p>
<p class="MsoNormal">Only happening on the last Sunday of each summer month, the
Afternoon Tea will be offered for the last time this year on August 27, and is
highly recommended. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Solaire Terrasse with
Veuve Clicquot champagne</b> (<a href="http://www.veuveclicquot.com/">www.veuveclicquot.com</a>)
and a menu of seafood, charcuterie, and gelatos available through October 1.
Reserve yours at <a href="https://promos.marriott.com/SFORZ/solaire-terrasse">https://promos.marriott.com/SFORZ/solaire-terrasse</a>.
The Ritz-Carlton, San Francisco is located at 600 Stockton St, San Francisco,
California. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaTmzo9ChoNdJBj4LDAUj0xzTb2ZUetYik4lQGXb8gDTxgyARgU4OjQkOLC_BwtL_lKIMefMH8gTUxbTADlWCpOJC6Ugv8Rw2s0U3fByUmb69_xGnI0yyntghtG975RO66U-SPcRZMYLklgnsCenMoxwnJP0MpoN7EFAbm27i5-UYBa4c9YfOEo5Usns/s2450/DSC00404%20copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1763" data-original-width="2450" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaTmzo9ChoNdJBj4LDAUj0xzTb2ZUetYik4lQGXb8gDTxgyARgU4OjQkOLC_BwtL_lKIMefMH8gTUxbTADlWCpOJC6Ugv8Rw2s0U3fByUmb69_xGnI0yyntghtG975RO66U-SPcRZMYLklgnsCenMoxwnJP0MpoN7EFAbm27i5-UYBa4c9YfOEo5Usns/s320/DSC00404%20copy.jpg" width="320" /></a></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-20800995529612913482023-05-30T17:03:00.007-07:002023-05-30T17:03:55.277-07:00San Francisco Rendezvous <p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxAYczLW7QRUEOTb2jOIlonHABMMOj-wErYvl4nxojZ1orPYRvHk_kX_lZwYNns2usBx1u-uB2RISQXv7k2dka9n9waX2NvT7ZkToKT_oRlmIjvRM0QZkst9TcV9p8CisxeYEAm9xU9oLOslazi_rLtZLhU2TKVsNweGBlfCgGz14qcnOhNvQk2GQ/s2100/DSC_0577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="2100" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxAYczLW7QRUEOTb2jOIlonHABMMOj-wErYvl4nxojZ1orPYRvHk_kX_lZwYNns2usBx1u-uB2RISQXv7k2dka9n9waX2NvT7ZkToKT_oRlmIjvRM0QZkst9TcV9p8CisxeYEAm9xU9oLOslazi_rLtZLhU2TKVsNweGBlfCgGz14qcnOhNvQk2GQ/s320/DSC_0577.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">You can easily pass by this recently opened new bar in San Francisco’s
Marina District, but you wouldn’t want to miss it. <b>Rendezvous</b>, minimally marked on the outside, and hardly noticeable
among all the other commercial properties along Lombard Street,<b> </b>is
not just a watering hole, but a cozy entertainment lounge with highly original
and creatively decorated cocktails, enticing shots, artisanal beers, biodynamic
wines, and non-alcoholic libations paired with crowd-pleasing bar food, and
various party favors to make your time here fun-fun-fun!</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy4SLFfLunS6FnyYU47Rniq9U-TR0VmtRVw4lZb1-dVEk4wopOk9WO3N5Zy1eOW-i8Murj7n-78MpL1LjmCkRA4PZyObLqZora7OWWUbCwWxYwjXMfaJC1TcrwHOF3cTFz2O8drHtyiRYzW79KGB_ys8Upj4-0MTsS6-35UDQZoBS1MLsluW6XFGw/s2100/DSC_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1453" data-original-width="2100" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy4SLFfLunS6FnyYU47Rniq9U-TR0VmtRVw4lZb1-dVEk4wopOk9WO3N5Zy1eOW-i8Murj7n-78MpL1LjmCkRA4PZyObLqZora7OWWUbCwWxYwjXMfaJC1TcrwHOF3cTFz2O8drHtyiRYzW79KGB_ys8Upj4-0MTsS6-35UDQZoBS1MLsluW6XFGw/s320/DSC_0574.JPG" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Shaher Misif</b>, the
proprietor, and award-winning bartender with 15 years of bi-coastal experience,
has implemented a kind of a uniform with red roses design that adds to the
general playfulness and mischief of the establishment, where boisterous music
videos, soap bubble machines and carnival masks are a part of a daily routine. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn1OMUy9YMVzlag0bVeR3Q9eo0Gg-E436a-CNjpbzbK_C3pzc2vblPdl19eeGEtN6qS2e9c3gLSxt5aut8n6falvBlQGJ8u70ZcFYp1DkQTB1RC1qfhC-X2K8MCVuftR5iSPFHQHdak1ZuBP92iJwWbAK6QKycovayWtUnnbd8joiMR-gz_0RFwRO/s2100/DSC_0583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1598" data-original-width="2100" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsn1OMUy9YMVzlag0bVeR3Q9eo0Gg-E436a-CNjpbzbK_C3pzc2vblPdl19eeGEtN6qS2e9c3gLSxt5aut8n6falvBlQGJ8u70ZcFYp1DkQTB1RC1qfhC-X2K8MCVuftR5iSPFHQHdak1ZuBP92iJwWbAK6QKycovayWtUnnbd8joiMR-gz_0RFwRO/s320/DSC_0583.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfEI1zLZOhgXFweGHqHO2RKOHPdE5MhKdf4gW0T2SVMOb_d5C2tLMah1Ms9ARvEUDnH03rmt4rbKkKhleF6r0InoeESN0-lTbNuaQ-1mL7nuWN8Gz0hCC9-wfB-5unHgKGvPOqQQEaRR8sWa8CC5fOcJEQdvjMTysqDC0zWIprqUHfddBVPqbVsAV/s2100/DSC_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1380" data-original-width="2100" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfEI1zLZOhgXFweGHqHO2RKOHPdE5MhKdf4gW0T2SVMOb_d5C2tLMah1Ms9ARvEUDnH03rmt4rbKkKhleF6r0InoeESN0-lTbNuaQ-1mL7nuWN8Gz0hCC9-wfB-5unHgKGvPOqQQEaRR8sWa8CC5fOcJEQdvjMTysqDC0zWIprqUHfddBVPqbVsAV/s320/DSC_0590.JPG" width="320" /></a></p>
<p class="MsoNormal">“This has to be a destination,” says Misif about the 35-seat
(16 at the bar) whimsically decorated venue. “Lombard Street is usually a
walk-through artery, and we want to make <b style="mso-bidi-font-weight: normal;">Rendezvous</b>
a place to be. Come engage with us, and we’ll be creative together!”<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF7f9oFv4IT6DMYPK3yZ8X5nwF8MB0wzvJgf4BDCKiWkhiLc5Ia36uIFDASnjPWPPfobf55xxxsOo-ABJvo0cqafTQiNKbD6hoEswOubrgRmJcZmg9YomO4g7HOSSIOdVXqQ5MTOznKg_Syzazqj2nyUjkzeeKFXfz42QCOZr_fDFfOr9FnbrpI16/s2450/DSC_0566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2450" data-original-width="2100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF7f9oFv4IT6DMYPK3yZ8X5nwF8MB0wzvJgf4BDCKiWkhiLc5Ia36uIFDASnjPWPPfobf55xxxsOo-ABJvo0cqafTQiNKbD6hoEswOubrgRmJcZmg9YomO4g7HOSSIOdVXqQ5MTOznKg_Syzazqj2nyUjkzeeKFXfz42QCOZr_fDFfOr9FnbrpI16/s320/DSC_0566.JPG" width="274" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZfplLiUNbiUOOyhoOg9JsM3jD3tpHl0dxI0z851zFZieke6U5XH9ZfPMjOrMs1A0sAFx_DAxtm8tfDd5K0z2tSDs8YKvRXlmCMyPG8MXbXDSCjq89IGQUEDP-MMEN5_zL3PhSae-ihJ6dKe7sJ1kedErP3fFzand-S1-XfRF0hr3ahPB1V8hetc4/s2119/DSC_0576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2119" data-original-width="2100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZfplLiUNbiUOOyhoOg9JsM3jD3tpHl0dxI0z851zFZieke6U5XH9ZfPMjOrMs1A0sAFx_DAxtm8tfDd5K0z2tSDs8YKvRXlmCMyPG8MXbXDSCjq89IGQUEDP-MMEN5_zL3PhSae-ihJ6dKe7sJ1kedErP3fFzand-S1-XfRF0hr3ahPB1V8hetc4/s320/DSC_0576.JPG" width="317" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPCjvfK7BPytXTy7yHIwjoS0_3iownYqY0zjykJK1srEz5XsU-82NfzkfCDJmS79Dt3VXPgm6lKdSWbJ4ijXG8qvJua5d1MRcVKuFFs9eM3s9V52Z9JWZA7x2YXxpL0NvaDZ17m2SiDlpwYdMt9yxLDZGMOEajvjKhjDG37eIzmX_Dx6CGOXL2vEm/s2100/DSC_0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1554" data-original-width="2100" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPCjvfK7BPytXTy7yHIwjoS0_3iownYqY0zjykJK1srEz5XsU-82NfzkfCDJmS79Dt3VXPgm6lKdSWbJ4ijXG8qvJua5d1MRcVKuFFs9eM3s9V52Z9JWZA7x2YXxpL0NvaDZ17m2SiDlpwYdMt9yxLDZGMOEajvjKhjDG37eIzmX_Dx6CGOXL2vEm/s320/DSC_0568.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRFqL5LLc6eBe2wTAj8kKOkCVCgmfic-2pDfcRtAugrZSdLwwtbiVxAyLJl4QmQsZZtqLadT8q8iEpLEV1APkXeubEWSwa_iaC1mZtWBKaSIjASnCC9SrX9SvTWwQ48uycM5UEIbx4b60fNzTHqvCFmcZsbr_zdOrdGXZf8eipYx6UGj0b_eOnLw/s2100/DSC_0589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1751" data-original-width="2100" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KRFqL5LLc6eBe2wTAj8kKOkCVCgmfic-2pDfcRtAugrZSdLwwtbiVxAyLJl4QmQsZZtqLadT8q8iEpLEV1APkXeubEWSwa_iaC1mZtWBKaSIjASnCC9SrX9SvTWwQ48uycM5UEIbx4b60fNzTHqvCFmcZsbr_zdOrdGXZf8eipYx6UGj0b_eOnLw/s320/DSC_0589.JPG" width="320" /></a></p>
<p class="MsoNormal">On the Concoctions menu at Rendezvous there are some
intriguing signature creations, like <b style="mso-bidi-font-weight: normal;">Netflix
and Chill </b>(butter-washed bourbon, Amaro, tamarind, and elderflower soda) cleverly
served in a popcorn box with popcorn garnish; <b style="mso-bidi-font-weight: normal;">Pea Flower</b> (gin, citrus, whey, cane sugar, snap peas, and butterfly
pea flower water); and <b style="mso-bidi-font-weight: normal;">Copper Swizzle</b>
(mezcal, sherry, agave, bitters, and pomelo soda) that boasts copper coloring
and a slightly mineral taste, or “tastes like a copper penny” by Misif’s own
definition.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1axjlw-ZU_226gu5uvcQOhVnDVe5YoRjjNP3IMe_yHnRKpi3hMuPEYWuFVsxTCrXfPZNBdl1HGy_aSIxBPxf6zDfc2OD65CgxxfMnuq7TxAJf3TvH0pA6Eq6b1BtkyRUUP5Zu2xrIEV0DdSo4nQuXE_o42xd77lyjb9zHjM8NDzbPEc9IalvMLoTs/s2100/DSC_0580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1905" data-original-width="2100" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1axjlw-ZU_226gu5uvcQOhVnDVe5YoRjjNP3IMe_yHnRKpi3hMuPEYWuFVsxTCrXfPZNBdl1HGy_aSIxBPxf6zDfc2OD65CgxxfMnuq7TxAJf3TvH0pA6Eq6b1BtkyRUUP5Zu2xrIEV0DdSo4nQuXE_o42xd77lyjb9zHjM8NDzbPEc9IalvMLoTs/s320/DSC_0580.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9YAtBzxY2MBiQsoHbyd03KX1swMISLngKkJ6BF91mhpmCIfslhwWDI5jRhuw-A7XUTjquCcMBkk__auylZGg0JNbIZUK4qG8ILqzOu1-4ZLXjJMS-mUxoXPQmOhQTqG2GOm00Vs-hZxf8-q0AwBXc4fuoT0AtFZdPGXFSkjSjYF3v9omeUSYNPnW/s2100/DSC_0573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1339" data-original-width="2100" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9YAtBzxY2MBiQsoHbyd03KX1swMISLngKkJ6BF91mhpmCIfslhwWDI5jRhuw-A7XUTjquCcMBkk__auylZGg0JNbIZUK4qG8ILqzOu1-4ZLXjJMS-mUxoXPQmOhQTqG2GOm00Vs-hZxf8-q0AwBXc4fuoT0AtFZdPGXFSkjSjYF3v9omeUSYNPnW/s320/DSC_0573.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHIQeXfV7En1Oy6-veTS4aexQy9GyKB_gHyEDcDxboFU9JLvhGrNHIzbSVaLaCablKy_4UeZnvjVnCCDWyCHAupGQCB5STn98mOm8iEvC6gIIjwF5hctEds3RGtLsrHL76sSuVwMcoOXCsui1btC7rIVd3pfeBgwGPoTUVSgRDZ8d77D5pJmhsqaE/s2100/DSC_0581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHIQeXfV7En1Oy6-veTS4aexQy9GyKB_gHyEDcDxboFU9JLvhGrNHIzbSVaLaCablKy_4UeZnvjVnCCDWyCHAupGQCB5STn98mOm8iEvC6gIIjwF5hctEds3RGtLsrHL76sSuVwMcoOXCsui1btC7rIVd3pfeBgwGPoTUVSgRDZ8d77D5pJmhsqaE/s320/DSC_0581.JPG" width="320" /></a></p>
<p class="MsoNormal">Fresh and satisfying servings of accompanying foodstuffs
include <b style="mso-bidi-font-weight: normal;">Mortadella Sliders</b> with
provolone, stone ground mustard, and mayo (can be done with truffle
mortadella); <b style="mso-bidi-font-weight: normal;">Crudité Mezze</b> (seasonal
vegetables, pita, and chickpea dip); and bacon-wrapped <b style="mso-bidi-font-weight: normal;">Cocktail Wieners</b> with mustard sauce and pretzel bread. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0xU4EythqvZ03WueakMXyPjJJtYcwMg-CmVbif31RepguVB9lBdiCHDN9MmXumba5bjyBZ90clUPHRs0x4k-0_pTrs1ljd_vYiFrZXRwm0gIRbblXZmozdgF8YXGG7ESSbqis1uUIhhoyhIduigR5CL--BlawfJsL8bgUSjV4oMYOaG7z1XH9nx_/s2100/DSC_0595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0xU4EythqvZ03WueakMXyPjJJtYcwMg-CmVbif31RepguVB9lBdiCHDN9MmXumba5bjyBZ90clUPHRs0x4k-0_pTrs1ljd_vYiFrZXRwm0gIRbblXZmozdgF8YXGG7ESSbqis1uUIhhoyhIduigR5CL--BlawfJsL8bgUSjV4oMYOaG7z1XH9nx_/s320/DSC_0595.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCywrQC5_0niVKhBdY5_Mq1c1aWqSgmgg4JNwIEM3AJdpFCHFYUeeIxMIUj5vGq13kSkavaOVP9rvjuaqBJW4T80Ce_NMyuUSY30gLkqHSGrC2JRGeLOR4mObW9R-5LKQDfrLVR2sdNoM9wo1asQZYWY5MSugYrMxLRCIVSAWqJ7UE9rVI8hyrd0jU/s2100/DSC_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1397" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCywrQC5_0niVKhBdY5_Mq1c1aWqSgmgg4JNwIEM3AJdpFCHFYUeeIxMIUj5vGq13kSkavaOVP9rvjuaqBJW4T80Ce_NMyuUSY30gLkqHSGrC2JRGeLOR4mObW9R-5LKQDfrLVR2sdNoM9wo1asQZYWY5MSugYrMxLRCIVSAWqJ7UE9rVI8hyrd0jU/s320/DSC_0560.JPG" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Rendezvous</b> is open
Tuesday-Thursday from 4 to 11:30 p.m., Friday and Saturday from 3 p.m. to 2 a.m.;
Sunday 3 to 11:30 p.m., Monday closed. Rendezvous is located at 2030 Lombard
Street, San Francisco, CA 94123. For more information, call (415) 494-7383 or
visit <a href="https://www.sfrendezvous.com/">https://www.sfrendezvous.com/</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-58238097860033064492023-05-24T17:54:00.008-07:002023-05-24T18:02:51.648-07:00High on the Hog at EPIC Steak on Sunday, June 4<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvLUQtiOPsJMuObV4bm5Vz6t20-6xdJXm1N1egksCwpa8a_unER5V00zdITk67nq3XFrcSVO51I4X0G6WjRHKKyIYemgG-BVjLm7ocaHBB4MdBDoAb45RTlyMDDZl96u3cSNNkaKSCwrBNT6Su-g_W8JS-8Kn7hXYbRsIfITaKQVzNy99W721ifFo/s512/Epic%20stake1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvLUQtiOPsJMuObV4bm5Vz6t20-6xdJXm1N1egksCwpa8a_unER5V00zdITk67nq3XFrcSVO51I4X0G6WjRHKKyIYemgG-BVjLm7ocaHBB4MdBDoAb45RTlyMDDZl96u3cSNNkaKSCwrBNT6Su-g_W8JS-8Kn7hXYbRsIfITaKQVzNy99W721ifFo/s320/Epic%20stake1.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Don’t miss the beloved San Francisco steakhouse’s annual
summer festival of pork and pinot, featuring The Henry Coopers’ live music, and
benefiting Guide Dogs for the Blind.</div><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The event features an afternoon of Pinot Noir tasting and
pork-centric gourmet eats from noon to 3 p.m. on the EPIC’s bayside piazza, Located
on the picturesque San Francisco waterfront. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOJqBY7zWNxwKb3C1Oa_YE41Y5P4BeJ8BDf-MiGD-HGC1WbFt7txswxDrvjQotU4VhcQRpWqIrqX9QKJuUVUZ5GW_Gj4gKCdiXIblKIU1Zrlmpr_WMkLvHlcU7hkT3gnsA3aQV31sK6oPi2ykWkpdiU4xtHZeoBfmVxo4bPgGyv_oLHVpyNdy4iAF/s512/Epic%20stake3.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOJqBY7zWNxwKb3C1Oa_YE41Y5P4BeJ8BDf-MiGD-HGC1WbFt7txswxDrvjQotU4VhcQRpWqIrqX9QKJuUVUZ5GW_Gj4gKCdiXIblKIU1Zrlmpr_WMkLvHlcU7hkT3gnsA3aQV31sK6oPi2ykWkpdiU4xtHZeoBfmVxo4bPgGyv_oLHVpyNdy4iAF/s320/Epic%20stake3.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpD62XFWLIWj8B9UmbEdn5CT3heMwVtnlGNNUIQFaINp1ZWj5GR7kvfjz8qQB_XB2-KDHYAE-q3fUUKMLFK81-LOS8KhXBwadSNsuyCqhDokE0uEO_t067aRWMMlxZ0m5MRg5yKxQL9TZ8pdC4MMnT_1M1GcvCOLfhU2iDpVsS7ND17SZmWKkvnDg/s512/Epic%20stake.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpD62XFWLIWj8B9UmbEdn5CT3heMwVtnlGNNUIQFaINp1ZWj5GR7kvfjz8qQB_XB2-KDHYAE-q3fUUKMLFK81-LOS8KhXBwadSNsuyCqhDokE0uEO_t067aRWMMlxZ0m5MRg5yKxQL9TZ8pdC4MMnT_1M1GcvCOLfhU2iDpVsS7ND17SZmWKkvnDg/s320/Epic%20stake.jpeg" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">High on the Hog</b>
will also feature a watermelon eating contest and a raffle, with all proceeds donated
to the charity, and guests will also have the opportunity to donate to the
cause.<o:p></o:p></p>
<p class="MsoNormal">EPIC Steak’s Wine Director <b style="mso-bidi-font-weight: normal;">Grace Newport</b> has put together a fantastic line-up of award-winning
wineries for the event including: Au Bon Climat, Alma de Cattleya, Benton Lane,
Bruliam, Cobb, Daou, DuMOL, En Route, Flowers, J Vineyards, Gran Moraine,
Hartford Court, Peay, Presqu’ile, Stars & Dust and Maritana. <o:p></o:p></p><p class="MsoNormal">Mommenpop, Citadelle Gin, and Don Julio Tequila will also be
pouring at the event for the cocktail lovers, while Barebottle Brewing and San
Pellegrino will be presenting their refreshing beer and sparkling waters.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GHTFYBBhwQ_DcWD5oKHKYe7fAYU87TYVluehh598lOWNCaOiQ4gCEffArgbp90lfeGvaLNj7-HplgOXuwrVfjF0EStME9IuyNrM9cVIxfNr7-qNq1bStF87oGqaTj2M6AH_TNIcogdQ8Y_mFLbohuAu4fGuN9JmvsMfkvNy_meUSgcSVD_QEO-Tz/s512/Epic%20stake5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GHTFYBBhwQ_DcWD5oKHKYe7fAYU87TYVluehh598lOWNCaOiQ4gCEffArgbp90lfeGvaLNj7-HplgOXuwrVfjF0EStME9IuyNrM9cVIxfNr7-qNq1bStF87oGqaTj2M6AH_TNIcogdQ8Y_mFLbohuAu4fGuN9JmvsMfkvNy_meUSgcSVD_QEO-Tz/s320/Epic%20stake5.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1rKQdYPavQ_sDrm3tuqQvcNjNX717pkIMF1IKpip0lTkYlPlO3dcfH8q3VDxu_xVRTSRiUTzJ7lLp3kAFY-74LdeBUBRkoR2VSXPDhuQNS_U1XjYukgQtzg4AUIKEHw5LIHnfXCYXlGaSAjKzYnusJ-owIwICnMxS95Rjl7k7pRa6HM6SNKOkoYk/s512/Epic%20stake2.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1rKQdYPavQ_sDrm3tuqQvcNjNX717pkIMF1IKpip0lTkYlPlO3dcfH8q3VDxu_xVRTSRiUTzJ7lLp3kAFY-74LdeBUBRkoR2VSXPDhuQNS_U1XjYukgQtzg4AUIKEHw5LIHnfXCYXlGaSAjKzYnusJ-owIwICnMxS95Rjl7k7pRa6HM6SNKOkoYk/s320/Epic%20stake2.jpeg" width="320" /></a></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Executive Chef <b style="mso-bidi-font-weight: normal;">Parke
Ulrich</b> and Chef de Cuisine <b style="mso-bidi-font-weight: normal;">Colton
Hays</b> will be providing hearty fare from EPIC Steak, and Executive Pastry
Chef <b style="mso-bidi-font-weight: normal;">Erica Land</b> will be creating a
series of themed desserts. <o:p></o:p></p>
<p class="MsoNormal">Additionally, delicious bites from several Bay Area
restaurants will be offered to guests including: Waterbar, Perry’s, Lolinda,
Left Bank Brasserie, West of Pecos, Scoma’s, and the newly opened, Acre Kitchen
& Bar. </p><p class="MsoNormal"><span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Master of Ceremonies: <b>Liam Mayclem</b>, “The Foodie Chap” and Emmy Award winning radio & TV personality.</span></span></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">EPIC Steak is located at 369 The Embarcadero South (Between
Folsom and Harrison Streets), San Francisco, CA 94105; (415) 369-9955.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Tickets are available at EPIC Steak’s website <a href="https://www.eventbrite.com/e/high-on-the-hog-2023-tickets-605235344207">https://www.eventbrite.com/e/high-on-the-hog-2023-tickets-605235344207</a>
<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzt9k-qY2r7eGar09MGpVVDXq7nkGxOW2jVkx2L4YGr6U95wzXtk8gT1mr876As1ukWGyDZHkVBPgA0FS1QuSOAxhLua6D5NVxhW6rzpgDe-t8hQMhzL7TfJ2JBJUxROAewkY87qOd2u_cFOprLdcDYMBpA7J5txllX1wDe1JG_IUNfzD7qJVui7R/s512/Epic%20stake4.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzt9k-qY2r7eGar09MGpVVDXq7nkGxOW2jVkx2L4YGr6U95wzXtk8gT1mr876As1ukWGyDZHkVBPgA0FS1QuSOAxhLua6D5NVxhW6rzpgDe-t8hQMhzL7TfJ2JBJUxROAewkY87qOd2u_cFOprLdcDYMBpA7J5txllX1wDe1JG_IUNfzD7qJVui7R/s320/Epic%20stake4.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigNQ5nGXWUe-vV-zHgKB-yRlBumb_ZqpMNm2o_xc-V0o29A9HwmpG7QO2URpMKA49K6jr5t92gkrahBKToO-0XhEUMVrpBxtQtCraAK7NtTJi0iw7KAwsePj3IoIrPmtcGcQpJgpIzWr7bj9SpIJeLSjFhkyt5gvdUGMPtvbIdtnCvD62oECxb2Wr/s512/Epic%20stake6.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigNQ5nGXWUe-vV-zHgKB-yRlBumb_ZqpMNm2o_xc-V0o29A9HwmpG7QO2URpMKA49K6jr5t92gkrahBKToO-0XhEUMVrpBxtQtCraAK7NtTJi0iw7KAwsePj3IoIrPmtcGcQpJgpIzWr7bj9SpIJeLSjFhkyt5gvdUGMPtvbIdtnCvD62oECxb2Wr/s320/Epic%20stake6.jpeg" width="320" /></a></p>
<p class="MsoNormal">General Admission: $90 per person, plus convenience fee. The
Good Luck Bundle: $170 per person, plus convenience fee, includes one general
admission ticket and four raffle tickets. The Moet & Chandon Champagne
Terrace Ticket: $2,500 for a group of eight, plus convenience fee, includes a
luxury tequila tasting, shellfish tower and service to bring all food and
beverage to EPIC’s private terrace. <o:p></o:p></p>
<p class="MsoNormal">Metered street parking. Please visit <a href="http://www.spothero.com/">www.spothero.com</a> for additional parking
options in the area.<o:p></o:p></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;">Press images<o:p></o:p></i></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-56951000481814896132023-05-02T20:17:00.004-07:002023-05-02T20:17:31.071-07:00MIXT Opens in Berkeley with a Promise of Healthy Meals, Sustainability Programs, and Philanthropy<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrDBhcma7F6FdvCux7P88A0jLGtKlMksgMlG4e9YH2Q0zuk0bRZ-wapzl_6JkxAuaBDQ94lqHd2xyCzUy5NvRt8tp16cXXpCOiKps4u58HMAP4eYBxA7gUsr4f-GZiL5sRN6Ds9m2AhT9Ms3WOkmLuf_bSnualSGV_0IwoHkU49heIVQzP1pLhxtv/s2100/DSC_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrDBhcma7F6FdvCux7P88A0jLGtKlMksgMlG4e9YH2Q0zuk0bRZ-wapzl_6JkxAuaBDQ94lqHd2xyCzUy5NvRt8tp16cXXpCOiKps4u58HMAP4eYBxA7gUsr4f-GZiL5sRN6Ds9m2AhT9Ms3WOkmLuf_bSnualSGV_0IwoHkU49heIVQzP1pLhxtv/s320/DSC_0515.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Light and spacious, the newest <b>MIXT </b>in <b>Berkeley</b>,
California, was electric with excitement and DJ music at the opening event last
week. <b>Leslie Silverglide</b>, MIXT
co-founder and CEO, who along with her husband David launched the unique
restaurant concept back in 2006, was present at the opening of their 18th
location. She was checking on the kitchen, chatting with guests, and participating
in a panel discussion dedicated to healthy eating, sustainability, and food
waste reduction.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bnls_1aifjK2zlkqM3RnC_U3EF4LFdEbqZmDSRCXwZj0kHhD_K75zNvoPUIGDVk3fVSiu6QdUuBxilo2gHumwbKFGYZT_EKmkvqlAGnYatkki-Bc-obWLju4NGNUyFXFGXBWiwkwoXCW09dyy3fxQ_RC1lYpIYFyKEUm3mMOgTerQ2cCXJd7YS5d/s2100/DSC_0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1634" data-original-width="2100" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bnls_1aifjK2zlkqM3RnC_U3EF4LFdEbqZmDSRCXwZj0kHhD_K75zNvoPUIGDVk3fVSiu6QdUuBxilo2gHumwbKFGYZT_EKmkvqlAGnYatkki-Bc-obWLju4NGNUyFXFGXBWiwkwoXCW09dyy3fxQ_RC1lYpIYFyKEUm3mMOgTerQ2cCXJd7YS5d/s320/DSC_0524.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBwZATY4oVL55j-t-aSKwDDH-_cWmaPh_NAq9F1Z3GJF5oGr5qe4Ge-DIUBPNNcXP-TwXtzLLY5UdC7_ZgRQI1ea6VCCevzFCGO4x8dlxwpq1FnUV-YJ-2YtQJfq2Cz8yWOV6-z_aiYMTX3THeoqu5xZsxlT4EOQfgTfd6kFW6Ks8v9CHbkGGvaeZ/s2100/DSC_0532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1334" data-original-width="2100" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBwZATY4oVL55j-t-aSKwDDH-_cWmaPh_NAq9F1Z3GJF5oGr5qe4Ge-DIUBPNNcXP-TwXtzLLY5UdC7_ZgRQI1ea6VCCevzFCGO4x8dlxwpq1FnUV-YJ-2YtQJfq2Cz8yWOV6-z_aiYMTX3THeoqu5xZsxlT4EOQfgTfd6kFW6Ks8v9CHbkGGvaeZ/s320/DSC_0532.JPG" width="320" /></a></p>
<p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1-G03S_JWv6sEhLIpWa7PkZv098-13aZUZvsFuFvH22eQViifvbpCXAgMgJynr5iPdg74MrMWZxDy2N9m4TuDeRRnaTwVGQN0Y0FIl-8-YkTq-OmMZDgrJ-Rsx9XgIaCG0R8rG5CVxhEbmCB1ZrSa6y1nL2U-kivLDff62cLhfVkLfMU-YpXsu4N/s2100/DSC_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1833" data-original-width="2100" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1-G03S_JWv6sEhLIpWa7PkZv098-13aZUZvsFuFvH22eQViifvbpCXAgMgJynr5iPdg74MrMWZxDy2N9m4TuDeRRnaTwVGQN0Y0FIl-8-YkTq-OmMZDgrJ-Rsx9XgIaCG0R8rG5CVxhEbmCB1ZrSa6y1nL2U-kivLDff62cLhfVkLfMU-YpXsu4N/s320/DSC_0542.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdMhheFq7BBiKONOnM8z4XQZAsoxVmHi0dE1RTyKkkN4w_7e7r7zLdpelb9eskJ8Ct1O7Et0kzuuyJNoRAVWgxIAJNio6JK8ogKgf0-UCFmANFVpWwgNA2Slriniui9wDAAHsSBGg16CFGEXe8witXXEtlyd60CA5uIp26i4UrGn-7rf2PAoN9VQu/s2100/DSC_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1461" data-original-width="2100" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdMhheFq7BBiKONOnM8z4XQZAsoxVmHi0dE1RTyKkkN4w_7e7r7zLdpelb9eskJ8Ct1O7Et0kzuuyJNoRAVWgxIAJNio6JK8ogKgf0-UCFmANFVpWwgNA2Slriniui9wDAAHsSBGg16CFGEXe8witXXEtlyd60CA5uIp26i4UrGn-7rf2PAoN9VQu/s320/DSC_0520.JPG" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MOWvPY4EoVf9TBTo7ZM77RAQV39SmZKR0a25RxGlXML28aqqXkcYiA0KV9NDNPzMt5QMCxQaNYv2jbKb6FDZZvSR4y7xpCosIw0Cg_7cBQKKjjldSrE45mvNVSaWKye9NzyoVHGwh2ahpRCR-S_CmHcEuSaq_V5-Ayu0uebRi_4WqSQdX97DNg-h/s2100/DSC_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1588" data-original-width="2100" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MOWvPY4EoVf9TBTo7ZM77RAQV39SmZKR0a25RxGlXML28aqqXkcYiA0KV9NDNPzMt5QMCxQaNYv2jbKb6FDZZvSR4y7xpCosIw0Cg_7cBQKKjjldSrE45mvNVSaWKye9NzyoVHGwh2ahpRCR-S_CmHcEuSaq_V5-Ayu0uebRi_4WqSQdX97DNg-h/s320/DSC_0507.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OB3E3lCdBbGvmwEe20UiJp1OhGkiPmk2Go_WTVEbTxvWuAKef-fq-fVCdj9h-jIVyBmApEnkLPw1LsjmwGfQGyNm7b4ZPBS2r6eFLmGb--LgAuWREpXV3FyLqAnO1DZ96FkllfG_dDNzCzqxdSIKOY3BU_zqQ8rMCyEyOi37csI00Rcrs6giBEUX/s2259/DSC_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2259" data-original-width="2100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OB3E3lCdBbGvmwEe20UiJp1OhGkiPmk2Go_WTVEbTxvWuAKef-fq-fVCdj9h-jIVyBmApEnkLPw1LsjmwGfQGyNm7b4ZPBS2r6eFLmGb--LgAuWREpXV3FyLqAnO1DZ96FkllfG_dDNzCzqxdSIKOY3BU_zqQ8rMCyEyOi37csI00Rcrs6giBEUX/s320/DSC_0510.JPG" width="297" /></a></p><p class="MsoNormal"><span style="font-family: Calibri, sans-serif; font-size: 11pt;">MIXT’s </span>signature multi-colored plates of freshly made salads
were brimming with locally sourced organic vegetables, herbs, and legumes,
topped with grilled or breaded meats, artisanal cheeses, seeds, sprouts, and
house-made dressings. The variety was mind-boggling, and the high quality of
ingredients matched the unparalleled taste of each complex and creative dish.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The original idea of full-meal salads made with seasonal
greens and healthy proteins was at the base of the first MIXT, opened in San
Francisco, and proved to remain popular over 17 years with multiple (and
multiplying) locations in California, Arizona, and Texas.<span style="mso-spacerun: yes;"> </span></p><p class="MsoNormal"><span style="mso-spacerun: yes;"> </span><o:p></o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKi-kH5w8bhyqMPVAOYXgXPQDseA_YaZC3Uy28kJMXXGNSNua7f7hqEhikJRxXbSY279joOyErpg4jy4c0WbFz7klY1hDLyGk3i3batzsK9_mwr-lB4r0Z32N8ZhfbL58HOcyom_8_Ac2AvvCaEykbU9JAXeQsCrp9ZPZbSPtFY1xnM8DjPnMyykB/s1834/DSC_0534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1312" data-original-width="1834" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKi-kH5w8bhyqMPVAOYXgXPQDseA_YaZC3Uy28kJMXXGNSNua7f7hqEhikJRxXbSY279joOyErpg4jy4c0WbFz7klY1hDLyGk3i3batzsK9_mwr-lB4r0Z32N8ZhfbL58HOcyom_8_Ac2AvvCaEykbU9JAXeQsCrp9ZPZbSPtFY1xnM8DjPnMyykB/s320/DSC_0534.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhphAb44B6YmEsseEy3OELGCaXLAcRLwqPuk96q4P57AXslrbrd5VzMdUVsMnR60KuiN3kfDIKd1AqVf8Y1ya1A5CAedeHy5lh1uKRul6Al9Qnuvs3oTkbtci9homQ-CCMN9QnE4Q4j5GREv199W5U7ekjCdsaUXkY9UOCIi5uihMY9ojkfwPVMv9x/s2100/DSC_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhphAb44B6YmEsseEy3OELGCaXLAcRLwqPuk96q4P57AXslrbrd5VzMdUVsMnR60KuiN3kfDIKd1AqVf8Y1ya1A5CAedeHy5lh1uKRul6Al9Qnuvs3oTkbtci9homQ-CCMN9QnE4Q4j5GREv199W5U7ekjCdsaUXkY9UOCIi5uihMY9ojkfwPVMv9x/s320/DSC_0512.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs8e2zo37gH0mWWI9BEG0ycCcdeeMsoepSCNYVHDAMjacC6hejHgkLEwHv2rOHTDhyjpUDm-pr-ipRO_XKIKtumocuv_u63f54LJQQOCtikULKiJ5Ex3BEph7s5O6gtMz0X_hSOaff1sbZeBt3FWhIJOP4bqANi_1JGy-jjyHhQGQa0woGkl26pBZ/s2100/DSC_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1321" data-original-width="2100" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs8e2zo37gH0mWWI9BEG0ycCcdeeMsoepSCNYVHDAMjacC6hejHgkLEwHv2rOHTDhyjpUDm-pr-ipRO_XKIKtumocuv_u63f54LJQQOCtikULKiJ5Ex3BEph7s5O6gtMz0X_hSOaff1sbZeBt3FWhIJOP4bqANi_1JGy-jjyHhQGQa0woGkl26pBZ/s320/DSC_0516.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu_kQ7Kz02f4lEQoK5VYg3OHsVwFBUSzjer79SjDM3UfSOKOVc2UJWXRkqkecwvWaGyZLywMQWN9gyphl0I-IJn1IJrT0bMbZ_5v4KBwZXo2JGn1jmtNYcFRqsxtbY8U34nefvigMofm2YiAc1VVkqC7N0-DWhGYf_3tACkq1bf_qw0LZnQRpEyfA/s2100/DSC_0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQu_kQ7Kz02f4lEQoK5VYg3OHsVwFBUSzjer79SjDM3UfSOKOVc2UJWXRkqkecwvWaGyZLywMQWN9gyphl0I-IJn1IJrT0bMbZ_5v4KBwZXo2JGn1jmtNYcFRqsxtbY8U34nefvigMofm2YiAc1VVkqC7N0-DWhGYf_3tACkq1bf_qw0LZnQRpEyfA/s320/DSC_0522.JPG" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Matt Colgan</b>, Director
of Culinary, is the man behind the chef-crafted salads, bowls, sandwiches, and
treats (think house-baked cookies!) On the main menu, besides the perennial
favorites, like <b style="mso-bidi-font-weight: normal;">Be Well</b> (mixt
greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers,
scallions, fresh herbs, cilantro jalapeño vinaigrette) or <b style="mso-bidi-font-weight: normal;">Mandarin</b> (romaine hearts, kale, crispy chicken, cabbage, oranges,
spiced candied almonds, snow peas, jicama, spicy sesame seeds, fresh herbs,
miso ginger vinaigrette), and some intriguing seasonal options, like <b style="mso-bidi-font-weight: normal;">Elote</b> (butter lettuce, cabbage, grilled
chicken, grilled corn, cherry tomatoes, Cotija cheese, avocado, pumpkin seeds,
jicama, tajin, scallions, lime crema dressing) and <b style="mso-bidi-font-weight: normal;">Peachy</b> (mixt greens, crispy chicken, grilled corn, peaches,
cornbread crumble, pickled red onions, carrots, sriracha ranch dressing, maple
BBQ drizzle), there are <b style="mso-bidi-font-weight: normal;">Design Your Own</b>
salads and bowls that can create an endless amount of varieties. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wy4uCxwNRHOeHkAPasbBN7fKlgnXhOEOU0y_Jy13MpEF8WuT04YYxgvFTElFLTUmGk8HXsISKzk7BjiICQlaUfHv9DgGCrBxbPGIp16VPOHF6qSuOJT0r1_losYADDwQFDO4Y-r0EIT-SQjeghqbhzdsvHr5Jk0NlglkWYVp2rgHibCUVpASiS2a/s2100/DSC_0513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wy4uCxwNRHOeHkAPasbBN7fKlgnXhOEOU0y_Jy13MpEF8WuT04YYxgvFTElFLTUmGk8HXsISKzk7BjiICQlaUfHv9DgGCrBxbPGIp16VPOHF6qSuOJT0r1_losYADDwQFDO4Y-r0EIT-SQjeghqbhzdsvHr5Jk0NlglkWYVp2rgHibCUVpASiS2a/s320/DSC_0513.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_157FDlkIYyBjqvhteybpFuaJKOphe7Bj6p_ej_kvji0GrNuQIVHH92bA-kj7PZu_RAmsGNSGXYqyxybJQEonW1cNkxDVc_w4hSEniMuuY-hGELKaQWUpvWzW1WoCXhpid1YdO6mbxzIwpUK46wqx9ypMj37qx17INAUKryZv9t8yRvoIuljzQxr/s2100/DSC_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_157FDlkIYyBjqvhteybpFuaJKOphe7Bj6p_ej_kvji0GrNuQIVHH92bA-kj7PZu_RAmsGNSGXYqyxybJQEonW1cNkxDVc_w4hSEniMuuY-hGELKaQWUpvWzW1WoCXhpid1YdO6mbxzIwpUK46wqx9ypMj37qx17INAUKryZv9t8yRvoIuljzQxr/s320/DSC_0514.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8mLfCo72t7luqIoAI7aMzEdI-J0IOOqEQWcHf2peCPbqMEmxyYmXNxucfxGgJXNE_wI2CjFu4NpUAFTpXBfV1nELFocqapIfWXZ27u5bAB6hdDI6H1GesJiCfJMy2HE6siGkwA2JqeHkICodU49DVcS2qZEDJ5mvjH2MxtDBR3DLwCe61j_5uZNn/s2100/DSC_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1632" data-original-width="2100" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8mLfCo72t7luqIoAI7aMzEdI-J0IOOqEQWcHf2peCPbqMEmxyYmXNxucfxGgJXNE_wI2CjFu4NpUAFTpXBfV1nELFocqapIfWXZ27u5bAB6hdDI6H1GesJiCfJMy2HE6siGkwA2JqeHkICodU49DVcS2qZEDJ5mvjH2MxtDBR3DLwCe61j_5uZNn/s320/DSC_0523.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KgfR_lAGV20ym5LVmNyP3YDI24LHbYvT6FVCFa4N_T2u2WAhN0wTq6qYCqg1tTfYTuXKHG1hbGD-wVCLThYCo406EhY2UesmaVJMwZTxWc5P7fHBA97fFE88oZ24_MgIul6bS-KR2GfNuEhyjowbF_w5URkIO4FUrP-ESqAnQDfr_wLR3nmY9btB/s2100/DSC_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KgfR_lAGV20ym5LVmNyP3YDI24LHbYvT6FVCFa4N_T2u2WAhN0wTq6qYCqg1tTfYTuXKHG1hbGD-wVCLThYCo406EhY2UesmaVJMwZTxWc5P7fHBA97fFE88oZ24_MgIul6bS-KR2GfNuEhyjowbF_w5URkIO4FUrP-ESqAnQDfr_wLR3nmY9btB/s320/DSC_0540.JPG" width="320" /></a></p>
<p class="MsoNormal">All highly satisfying salads are prepared by MIXT’s skillful
in-store chefs from scratch, with different amounts of tasty vinaigrettes and
dressings, added to customers’ specifications. Various combinations of more
than 60 salad-making ingredients and 14 seasonal salad dressings allow for
vegetarian, vegan, and gluten-free options, and there is also a <b style="mso-bidi-font-weight: normal;">Kids</b> menu that features balanced and delicious
smaller meals with grilled chicken, quinoa, cauliflower, and marinated organic
tofu.<o:p></o:p></p>
<p class="MsoNormal">The restaurant is committed to using high-quality, natural
ingredients not only in all of its menu items, but also in drinks, avoiding
artificial sweeteners, colors, and flavors. MIXT's drink program features a
variety of healthy and refreshing beverages that are designed to complement the
food offerings. Besides a small selection of wines and craft beer, sourced from
local breweries and wineries, MIXT's drink program includes non-alcoholic choices,
like carrot ginger turmeric strawberry agua fresca, homemade lemonade, organic kombucha,
unsweetened iced tea, and still and sparkling water, chosen to complement the
flavors of food. <o:p></o:p></p>
<p class="MsoNormal">By now, it became a general knowledge that MIXT is not only about
good-for-you delicious food—this fine establishment takes excellent care of its
employees, and strives to make a positive impact in the surrounding community. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhiUxDdQIS3VTvgWu4oZu2TfFE2DWKCblmsYiqmQmoQsDrw194HOzcjADrU7nA6Sx6HpRSNvsBzor3vIyCZwmPP8OQkcY1vd1PRCbTTnOa6Y_DxGstEmnCj6V1zKEXUYzS52wH3v20oAXMICchCq-iMGye2m6lm7gNQJ8UZNS-ACtGL_UTlRHuwhf/s2100/DSC_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1369" data-original-width="2100" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhiUxDdQIS3VTvgWu4oZu2TfFE2DWKCblmsYiqmQmoQsDrw194HOzcjADrU7nA6Sx6HpRSNvsBzor3vIyCZwmPP8OQkcY1vd1PRCbTTnOa6Y_DxGstEmnCj6V1zKEXUYzS52wH3v20oAXMICchCq-iMGye2m6lm7gNQJ8UZNS-ACtGL_UTlRHuwhf/s320/DSC_0527.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7PifnWGNwhl5e182rLbk52g6S4xzdROIb81TRIx2N4JmhILgA8EwN8D9C_h6AbY_tKF56FhZCUqBbtXR-95v5mnYuj4JGJXHSNhW6mjsYozM1FjUcBQlhUEcY0UZEidsTEb5tUeQe7yeH5WFcUxFIXGss0r9FLKGczOun_bc2VldAvMBYJ4ahLm4/s2100/DSC_0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1303" data-original-width="2100" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7PifnWGNwhl5e182rLbk52g6S4xzdROIb81TRIx2N4JmhILgA8EwN8D9C_h6AbY_tKF56FhZCUqBbtXR-95v5mnYuj4JGJXHSNhW6mjsYozM1FjUcBQlhUEcY0UZEidsTEb5tUeQe7yeH5WFcUxFIXGss0r9FLKGczOun_bc2VldAvMBYJ4ahLm4/s320/DSC_0517.JPG" width="320" /></a></p>
<p class="MsoNormal">At the Shattuck Ave, Berkeley, opening, the initial refreshments
were followed by a lively discussion, led by Silverglide along with <b style="mso-bidi-font-weight: normal;">Ashley Rouse</b>, Executive Director of <b style="mso-bidi-font-weight: normal;">The Edible Schoolyard Project (ESY)</b>,
and <b style="mso-bidi-font-weight: normal;">Lindsey Hoell</b>, Founder of <b style="mso-bidi-font-weight: normal;">Dispatch Goods</b>. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">“We partner with local organizations committed to
sustainability and healthy eating,” said Silverglide. “Supporting a healthier
food system is core to our mission and there is no better way to support that
mission than by forming relationships with organizations that make nourishing,
sustainable food more accessible.”<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">The Edible Schoolyard
Project</b> is a non-profit organization founded by Alice Waters, a renowned Berkeley
chef and restaurateur, in 1995. The organization works to transform the way
children eat and learn about food by integrating food education into the school
curriculum. The program provides hands-on gardening and cooking experiences to
students, encouraging them to develop healthy eating habits and a deeper
appreciation for food. MIXT's commitment to sustainability and community
engagement aligns with the values of ESY and helps create a more sustainable
and equitable food system for all.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Tomorrow, on May 3,
MIXT will donate $2 from every salad, bowl, and sandwich sold in-store to ESY.</b>
This will help support ESY’s mission to provide free sustainable school lunches
for all students K-12.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Dispatch Goods</b>
provides reusable containers to restaurants, cafes, and other food
establishments to replace single-use plastics and paper products. Customers can
opt to have their food delivered in these containers, which they can return to
the restaurant or a designated drop-off location, where Dispatch Goods
collects, cleans, and redistributes them to participating restaurants.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">MIXT has integrated
Dispatch Goods' zero-waste packaging service into its operations, offering
customers the option to receive their food in reusable containers. </b>This
partnership helps MIXT to reduce waste and minimize its environmental impact.<o:p></o:p></p>
<p class="MsoNormal">Under Silverglide's leadership, MIXT has become known for
its commitment to sustainability and community engagement. The company sources
its ingredients from local farmers and suppliers, prioritizing seasonal and
organic produce. MIXT has also implemented sustainable practices in its
operations, such as using compostable packaging and reducing food waste.<o:p></o:p></p>
<p class="MsoNormal">For Silverglide and the MIXT team, as well as for ESY and
Dispatch Goods, the new location’s opening day at Berkeley was a resounding
success. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT5vhy01Tqy9DyBA5RK6VA3lYEPT1Qm7EUNemJIUp_-KzVzIbcxB0I0ne6IxWFfyu4kt6Ue20o2Gw5Hyzc4yFlbEFinQi72nMbtuIWEK4xNWocnJ8dneuskrk-Oqpim12ipW3dLlvQnO5-qAf13EP6B4hXQNmefYIiS-mmgcvAhS8DelBFnI6ZyF0/s2100/DSC_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1402" data-original-width="2100" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnT5vhy01Tqy9DyBA5RK6VA3lYEPT1Qm7EUNemJIUp_-KzVzIbcxB0I0ne6IxWFfyu4kt6Ue20o2Gw5Hyzc4yFlbEFinQi72nMbtuIWEK4xNWocnJ8dneuskrk-Oqpim12ipW3dLlvQnO5-qAf13EP6B4hXQNmefYIiS-mmgcvAhS8DelBFnI6ZyF0/s320/DSC_0508.JPG" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">MIXT Berkeley is
located at 2150 Shattuck Ave.</b> Open daily from 10:30 am to 9 pm. The restaurant
offers pick up, delivery, and dine-in, and seats approximately 70 people both
inside and outside. Find out more at <a href="https://www.mixt.com/">https://www.mixt.com/</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-30385044810824271622023-03-26T22:59:00.005-07:002023-03-26T22:59:30.414-07:00Spring 23 Outdoor Clothing Collection at San Francisco Goldwin Store<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylZi1goQ8RF_eyg0aLox7VxA8vgrKbEEqHHUaxR65iuakNYnb2-d6UEYaWzZcB1edQm5YcdYhOwDoX6UbWeVO92m1xMuebnnhRhGD5_Ztz_zwGlUmIL-E-U9c1pAs0qgZc6-VC2QpdcLwVX6cNAA8I_CgEPzw92_-v-dArzwN93267BESmQzk1FoQ/s2100/DSC_0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1569" data-original-width="2100" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylZi1goQ8RF_eyg0aLox7VxA8vgrKbEEqHHUaxR65iuakNYnb2-d6UEYaWzZcB1edQm5YcdYhOwDoX6UbWeVO92m1xMuebnnhRhGD5_Ztz_zwGlUmIL-E-U9c1pAs0qgZc6-VC2QpdcLwVX6cNAA8I_CgEPzw92_-v-dArzwN93267BESmQzk1FoQ/s320/DSC_0345.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b>Goldwin</b>, a
Japanese outdoor clothing and equipment brand, focused on sustainability and human
connection to nature, held an open house in its San Francisco shop last week to
showcase a teaser of <b>Goldwin 0 Spring/Summer
2023</b> collection of new apparel.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12aIHXetdoj3Yyr9jOL_v7vATIEVxjIMymkwTesSAEYEVnkWF_16GqafApjVsQIEKfQCiiuE7NM6_R8ZhHBfwSrxdDaxGH6uN5NrMQZEX0w26049Fg2qU_rFD3zOHQNqybum62knOwIKFAJvmGamlWHHA_QYVZwt6N7SHNsucxOi4Xtllc54JT5z8/s2100/DSC_0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1409" data-original-width="2100" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12aIHXetdoj3Yyr9jOL_v7vATIEVxjIMymkwTesSAEYEVnkWF_16GqafApjVsQIEKfQCiiuE7NM6_R8ZhHBfwSrxdDaxGH6uN5NrMQZEX0w26049Fg2qU_rFD3zOHQNqybum62knOwIKFAJvmGamlWHHA_QYVZwt6N7SHNsucxOi4Xtllc54JT5z8/s320/DSC_0339.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAw9zlEU5oYqA71ujBBIfugOlHVuPrvtD9DE5WeANoNx5Ncfwgo178S2wFLaPHfX4Jkv6PRihDKFdcXGa3YWCxB_fzhfhc07z_Yl3Ywhe9whP5WijEIt7VCMZBvQW_oAdZMTLAcLgb40heD6igz4F_K6roGSIpZEUSSIL7EuLl4ZTQbNg87qfzHm-/s2100/DSC_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1292" data-original-width="2100" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAw9zlEU5oYqA71ujBBIfugOlHVuPrvtD9DE5WeANoNx5Ncfwgo178S2wFLaPHfX4Jkv6PRihDKFdcXGa3YWCxB_fzhfhc07z_Yl3Ywhe9whP5WijEIt7VCMZBvQW_oAdZMTLAcLgb40heD6igz4F_K6roGSIpZEUSSIL7EuLl4ZTQbNg87qfzHm-/s320/DSC_0346.JPG" width="320" /></a></p>
<p class="MsoNormal">Made with the innovative fabric and textile technology to
create sustainable products, without the use of plastics and microfibers, the
new line is still focused on style, functionality and visual appeal important
to California outdoor enthusiasts. <o:p></o:p></p>
<p class="MsoNormal">Goldwin 0, the hyper-sustainable line of products includes a
range of lightweight outdoor jackets, pants, shirts and shorts, easily packable
and great for running, hiking, and climbing, plus a denim collection of pants
and jackets. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyJoGe2ZjvBI-3ExH8-prVf_boUemBkB1g-60589PjVVqBdg-YxwnsNX1rStT5hnqbx1zDMTsHFSSytLnh94cucZPSNh5y0zJdDxQWPbzH3MsCqmYhL4yedg93Q5hTTbzwe4PW3641ed2mVuX14jE0wUYJ_jGh0-JPHCwM_sAt7Au-S1L8GTGkR8c/s2100/DSC_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1352" data-original-width="2100" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyJoGe2ZjvBI-3ExH8-prVf_boUemBkB1g-60589PjVVqBdg-YxwnsNX1rStT5hnqbx1zDMTsHFSSytLnh94cucZPSNh5y0zJdDxQWPbzH3MsCqmYhL4yedg93Q5hTTbzwe4PW3641ed2mVuX14jE0wUYJ_jGh0-JPHCwM_sAt7Au-S1L8GTGkR8c/s320/DSC_0344.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FovxaAw1ZsWasFYqL7tgkBjTE-GBIaB-PMENWqSsFHDlFhERLiFhfGxIV0JcQQjZ2iv8R9SjY0Hmso6CtwOv70wT-vjRLR4mo2HrB3ZxxNDZ_CGhNF9k3Hh9hkprk4c-TOhQoSDN3iDs5oKKUZu8SNYE8vXYp_1hK2RjFMqS8s52rchHYT6CfPra/s2100/DSC_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1337" data-original-width="2100" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FovxaAw1ZsWasFYqL7tgkBjTE-GBIaB-PMENWqSsFHDlFhERLiFhfGxIV0JcQQjZ2iv8R9SjY0Hmso6CtwOv70wT-vjRLR4mo2HrB3ZxxNDZ_CGhNF9k3Hh9hkprk4c-TOhQoSDN3iDs5oKKUZu8SNYE8vXYp_1hK2RjFMqS8s52rchHYT6CfPra/s320/DSC_0340.JPG" width="320" /></a></p>
<p class="MsoNormal">The clothing items in the new collection are made with Spiber
Brewed ProteinTM fiber, Pertex and 3D WHOLEGARMENT technology. Spiber Brewed
ProteinTM fiber have been implemented in the production of contemporary looking
denim jackets and trousers, equipped with angular panels and cargo pockets. The
fermentation process used to create the yarn utilizes microorganisms, so the
denim is made without using any fossil fuels for the raw material. The denim
jacket and jeans are available in Goldwin shops and Goldwin online store only.<o:p></o:p></p>
<p class="MsoNormal">New Pertex Shieldair caps in the collection are designed for
ultimate comfort during runs, cycling, or long hikes. <o:p></o:p></p>
<p class="MsoNormal">Paper optical knit shirts and shorts for summer are made in pleasing
to the eye pastel colors. They are lightweight, dexterous and quick-drying.<o:p></o:p></p>
<p class="MsoNormal">The message of circularity permeates the collection, as the
Goldwin 0 team continues to strive towards a symbiotic relationship with the
natural environment.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCNm06cli1ZSpMJfSDguVOKKUUl5Klj3nNjFMQpSxEsaX_vjFE8QdOOPWrkspH4PEcUP8JmyKPg9KTnmEORwNFNWDtYnapAcCPy1lZTuJSJisZP1q9g675jcSu5msgKQm0XWYYQu2JUraFE2FgsRhMZ3wq4azRePRn6dzdyLVr2fpvIcSrRz4l4Jf/s2100/DSC_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1507" data-original-width="2100" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCNm06cli1ZSpMJfSDguVOKKUUl5Klj3nNjFMQpSxEsaX_vjFE8QdOOPWrkspH4PEcUP8JmyKPg9KTnmEORwNFNWDtYnapAcCPy1lZTuJSJisZP1q9g675jcSu5msgKQm0XWYYQu2JUraFE2FgsRhMZ3wq4azRePRn6dzdyLVr2fpvIcSrRz4l4Jf/s320/DSC_0343.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVKqG9YgMWgTTDAINupEGGfKolvFVvhhqkZQYr6spSgj7jyA7tadAXw82vH6cnfs4CpjmrDiB_iKLyyVXGcW_Mg2lu8oNX-akDbEHG6S-gLdlk5om6upJ83HrMlKcKQJrx8qeM-O_xga2yKv3bvqpgIYGM0WCzD1MA-2xOICeRkx613lajLW4fqzm/s2100/DSC_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1634" data-original-width="2100" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVKqG9YgMWgTTDAINupEGGfKolvFVvhhqkZQYr6spSgj7jyA7tadAXw82vH6cnfs4CpjmrDiB_iKLyyVXGcW_Mg2lu8oNX-akDbEHG6S-gLdlk5om6upJ83HrMlKcKQJrx8qeM-O_xga2yKv3bvqpgIYGM0WCzD1MA-2xOICeRkx613lajLW4fqzm/s320/DSC_0341.JPG" width="320" /></a></p>
<p class="MsoNormal">Find out more at Goldwin 0 website <a href="https://www.goldwin-global.com/0/">https://www.goldwin-global.com/0/</a><span class="MsoHyperlink"><o:p></o:p></span></p>
<p class="MsoNormal">Goldwin 0 Instagram <a href="https://www.instagram.com/goldwin_0/">https://www.instagram.com/goldwin_0/</a>
<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-45597367085012481822023-03-17T20:53:00.004-07:002023-03-17T20:53:29.314-07:00Oakland Restaurant Week 2023 is Happening Now!<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-PUSCE0Uic0aZaz7hnkYYjrVXbq43te5CNbua74fIVwF2tvZ4eQ-xJ-qq1YX6A0tXtZigODuyKkgf1u1GGx9p-JUYJGn6ib0JVpsmzEYaoA-xdpd0eapbxKFbtpVdHSo-5pVeZ6KCAFztOkNe9-CNEFo8ahBa_8vjx_b-BeZHwebBvLATL1Wgf_F/s2100/DSC_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1406" data-original-width="2100" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-PUSCE0Uic0aZaz7hnkYYjrVXbq43te5CNbua74fIVwF2tvZ4eQ-xJ-qq1YX6A0tXtZigODuyKkgf1u1GGx9p-JUYJGn6ib0JVpsmzEYaoA-xdpd0eapbxKFbtpVdHSo-5pVeZ6KCAFztOkNe9-CNEFo8ahBa_8vjx_b-BeZHwebBvLATL1Wgf_F/s320/DSC_0236.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Oakland Restaurant
Week 2023 (ORW23)</b> that started on Thursday, March 16, and continues <b>through Sunday, March 26</b>, might not be
enough to cover the scope of the city’s outstanding eateries, even though this
week appears to be not just seven, but ten days long.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmP7dDh2I3iahnyc4ZxUjROWcoDmsvuuYA8owYjB8_4JpGPY0BBB6S9ME3Tw4_-se_CucIVD_olO4EtjNn3pkbwkuQNnGeNFyPtQ0Pzf4gvmFgWdkenqfc5ncsg8E96Zmo29h1YlxpWkv-I0Z2jkZx38NG1UOkxuxilbwQrjVzlsA2hqmHsdov5ZR/s2100/DSC_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1741" data-original-width="2100" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmP7dDh2I3iahnyc4ZxUjROWcoDmsvuuYA8owYjB8_4JpGPY0BBB6S9ME3Tw4_-se_CucIVD_olO4EtjNn3pkbwkuQNnGeNFyPtQ0Pzf4gvmFgWdkenqfc5ncsg8E96Zmo29h1YlxpWkv-I0Z2jkZx38NG1UOkxuxilbwQrjVzlsA2hqmHsdov5ZR/s320/DSC_0241.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BwwMJg8iGl2Kw-M90RyLIqJbf9qEbJWJFcfwblE5g3R53T9SBccz4NBXUtasAyLCpuyj-GK2zl74angeitLT-mg5J73oahnSUxI-KvEs0p5hLsGkKf_ksInpHOgegDB3KWF0vRdAcXtjRb14Iv8gSO8wHCp4C-xigWsEJCxFZZIATyyXrhRl2ZTl/s2100/DSC_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9BwwMJg8iGl2Kw-M90RyLIqJbf9qEbJWJFcfwblE5g3R53T9SBccz4NBXUtasAyLCpuyj-GK2zl74angeitLT-mg5J73oahnSUxI-KvEs0p5hLsGkKf_ksInpHOgegDB3KWF0vRdAcXtjRb14Iv8gSO8wHCp4C-xigWsEJCxFZZIATyyXrhRl2ZTl/s320/DSC_0238.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPXvzALtgTch3JPObY-cPEbf2cVxKNh-3ItvyusTMPjxkFm4I4MasvRCK9XNs0I2kG-Kenvd71cnYP_jZ027jhajl0VEi2tCjo4sWxq0K7nonKW3QHHUcggwEqmY7SVEJT6xfZklxguTIh3vSaiD_kqxXYAfRgKIlg1eYoc5UEslDGRHG0zd12gss/s2100/DSC_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1264" data-original-width="2100" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPXvzALtgTch3JPObY-cPEbf2cVxKNh-3ItvyusTMPjxkFm4I4MasvRCK9XNs0I2kG-Kenvd71cnYP_jZ027jhajl0VEi2tCjo4sWxq0K7nonKW3QHHUcggwEqmY7SVEJT6xfZklxguTIh3vSaiD_kqxXYAfRgKIlg1eYoc5UEslDGRHG0zd12gss/s320/DSC_0240.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgBrvXUrT9h-mXxhBBBFST1GDNfbFv0BOcqTYvu0yUbZnCfKBfbwZpcBNXCuZhSSpOB7Y2-c18gQOjgLoFxe72w9I6gT7JhRYKMUnrn-26DEqrKip_kw5r67kFA_S6rGk0X6yQDe38o61Yxc2g2wNwS2RxzvPv_GrJjuLDJriz3MG8q1qcOaScRwf/s2100/DSC_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1699" data-original-width="2100" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgBrvXUrT9h-mXxhBBBFST1GDNfbFv0BOcqTYvu0yUbZnCfKBfbwZpcBNXCuZhSSpOB7Y2-c18gQOjgLoFxe72w9I6gT7JhRYKMUnrn-26DEqrKip_kw5r67kFA_S6rGk0X6yQDe38o61Yxc2g2wNwS2RxzvPv_GrJjuLDJriz3MG8q1qcOaScRwf/s320/DSC_0273.JPG" width="320" /></a></p>
<p class="MsoNormal">“Eat. Drink. Repeat,” and “Feast Your Way through the East
Bay” are the slogans of this annual festival launched in 2010 by <b style="mso-bidi-font-weight: normal;">Visit Oakland</b> as part of promoting
Oakland as a world-class travel destination. Every day of the festival, dozens
of participating restaurants—from casual to upscale, and from humble food
trucks to Michelin-starred establishments offer special lunch and dinner prix-fixe
menus at a significant discount with the goal of introducing to the dining
public the many cultural traditions and ethnic cuisines that create a culinary
fabric of the city. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVyObfJ3cvIgYVNbbw4itd_NbX2qVYtZAvjsd_mbcDZpAc386KLM6lky7DRXBq0A1ERI5BLJ1qXMnIuuuqw5OUMRjzabt_sBhgCfWT535ZeWWbILPMSBm-sHj1YihKr5H82qmlryTeSEIOYDTciJyRccG4avWMG3cii-h35lIcRit1L5zLuUnay2v/s2100/DSC_0237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1309" data-original-width="2100" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVyObfJ3cvIgYVNbbw4itd_NbX2qVYtZAvjsd_mbcDZpAc386KLM6lky7DRXBq0A1ERI5BLJ1qXMnIuuuqw5OUMRjzabt_sBhgCfWT535ZeWWbILPMSBm-sHj1YihKr5H82qmlryTeSEIOYDTciJyRccG4avWMG3cii-h35lIcRit1L5zLuUnay2v/s320/DSC_0237.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXquuHE1JJF4EVesN5323F569FszH-l2T0gP8BbsXeysXf_pBc1ELVlyS7KJxYcsvVWmLvZCTMybmB1wtt-YwaqC6YIRDu8NvKlONVh-UUiWqUFSBvy2v-EdOo7LwjJlhjs0BmaYGkoJDfUcAxW3Smf541GXrvMpYudsyhYz4kHHzC99lIQ1Dq-Nu/s2100/DSC_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1834" data-original-width="2100" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXquuHE1JJF4EVesN5323F569FszH-l2T0gP8BbsXeysXf_pBc1ELVlyS7KJxYcsvVWmLvZCTMybmB1wtt-YwaqC6YIRDu8NvKlONVh-UUiWqUFSBvy2v-EdOo7LwjJlhjs0BmaYGkoJDfUcAxW3Smf541GXrvMpYudsyhYz4kHHzC99lIQ1Dq-Nu/s320/DSC_0249.JPG" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QPcw6X7b_og44qkSphqum1EwBNm0b-tFFdPKuPVnhgUn2Ny7DQmYGv5rn3BpICCy_L5EvJQpmYofpd21LQJ3UwfBN1X6mviRM54xb63sy5hzOmYGBeOuuE4SLWoIl_li6IuBuY8YhHxLiF1NOH6kGPG8bHwxjsEH2mGLRirEspG5CjWUanKXy6wI/s2100/DSC_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1390" data-original-width="2100" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QPcw6X7b_og44qkSphqum1EwBNm0b-tFFdPKuPVnhgUn2Ny7DQmYGv5rn3BpICCy_L5EvJQpmYofpd21LQJ3UwfBN1X6mviRM54xb63sy5hzOmYGBeOuuE4SLWoIl_li6IuBuY8YhHxLiF1NOH6kGPG8bHwxjsEH2mGLRirEspG5CjWUanKXy6wI/s320/DSC_0257.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdB9089G42tbVj7LRB_zgBR79l9bdEBSi7sbSc1VlOvcpoNQl-Wy1chcWLtmvY3Hqt90SGRn5UcjiPUFqGqlW4pPs2ceLqbit1AXJ_JQGkg1TOJ4dpz_TO-zcblebpF2kXpZy3XdpHQ4QPPHr8yBTT5RMLE1G5WgrrsBU3L6XXqhMI4Uir_GuIVqP/s2400/DSC_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="2400" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdB9089G42tbVj7LRB_zgBR79l9bdEBSi7sbSc1VlOvcpoNQl-Wy1chcWLtmvY3Hqt90SGRn5UcjiPUFqGqlW4pPs2ceLqbit1AXJ_JQGkg1TOJ4dpz_TO-zcblebpF2kXpZy3XdpHQ4QPPHr8yBTT5RMLE1G5WgrrsBU3L6XXqhMI4Uir_GuIVqP/s320/DSC_0243.JPG" width="320" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQKnvc1FJO-2onK7tfco_xW-Imf9Ql19SdMHv6RQKzGx2gPSlL17hxjohzwCjWNm3DcXamiMMlfRty-Z8fY4afwjTsqxKW32FFQWXRZmEuYNhckxdM6i2eCvqvk3T6UH14ECa-oI-QiHyw64s-cGYUKjK8FH4_KoZAuR8uzQnvCHzZrG1zMOt5CDe/s1784/DSC_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1189" data-original-width="1784" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQKnvc1FJO-2onK7tfco_xW-Imf9Ql19SdMHv6RQKzGx2gPSlL17hxjohzwCjWNm3DcXamiMMlfRty-Z8fY4afwjTsqxKW32FFQWXRZmEuYNhckxdM6i2eCvqvk3T6UH14ECa-oI-QiHyw64s-cGYUKjK8FH4_KoZAuR8uzQnvCHzZrG1zMOt5CDe/s320/DSC_0239.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL4qhPOFBskKoeM_m0CmROyg3f4mwHbf3SrM0gr1QVo0j5YEADL813j1ONtteNb50-Jj9Yw-xu8rjdj4560FOFM28Hwo1n5__RimcvLAjKxRnkfwltIIY1vxsu2MaEpuWqz6Il1tNdYZanpjGLvX07fA3OxXA3vrRuTvZHRkB3Ym1QVbJyKqRlbSt/s2100/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL4qhPOFBskKoeM_m0CmROyg3f4mwHbf3SrM0gr1QVo0j5YEADL813j1ONtteNb50-Jj9Yw-xu8rjdj4560FOFM28Hwo1n5__RimcvLAjKxRnkfwltIIY1vxsu2MaEpuWqz6Il1tNdYZanpjGLvX07fA3OxXA3vrRuTvZHRkB3Ym1QVbJyKqRlbSt/s320/DSC_0274.JPG" width="320" /></a><p></p>
<p class="MsoNormal">With Oakland’s culturally-distinct neighborhoods, a
remarkably vibrant and creative culinary scene, and a spirit of innovation that
brings up unexpected food and beverage pairings and fusion menus, there’s
something for everyone at the favorite foodie hot-spots as well as at the just
opened places that participate in ORW23. <o:p></o:p></p>
<p class="MsoNormal">The usual offer, be it lunch or dinner, is a three-course
meal featuring locally-sourced ingredients like heirloom farm vegetables,
sustainably caught seafood, and pasture-raised meats. From wood-fired pizzas
topped with creative ingredients to signature dishes from celebrity chefs, the
assortment of delights presented at the Restaurant Week is seemingly endless. <o:p></o:p></p>
<p class="MsoNormal">To start the festivities, the Industry Night opened up at
the newest (fourth) <b style="mso-bidi-font-weight: normal;">Left Bank Brasserie’s</b>
location at the historic Jack London Square. <b style="mso-bidi-font-weight: normal;">Peter Gamez</b>, President & CEO of Visit Oakland and the entire
staff of the marketing non-profit; Chef <b style="mso-bidi-font-weight: normal;">Roland
Passot</b>, Left Bank’s founder, and quite a few distinguished Oakland chefs were
present to celebrate with their colleagues and provide a sneak peek of the
incredibly reach assortment of the ORW cuisines. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UbRE_xLLouty14zmobfuiA9gp5zUsidc-cqCuEk4KEkHwWFz330VOvJzn_Wc2rY95KV9UnseBtlaMUvlw4-YZuWcOPh1No0dGJkEC0bge5MaghhOB9ZFvSpf0GSOPLsyewMCLWiJ4mrWn2fTRmpoeVqdCr_D5NX4TP3UV1DmT5XgrdodrCURJzoY/s2100/DSC_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UbRE_xLLouty14zmobfuiA9gp5zUsidc-cqCuEk4KEkHwWFz330VOvJzn_Wc2rY95KV9UnseBtlaMUvlw4-YZuWcOPh1No0dGJkEC0bge5MaghhOB9ZFvSpf0GSOPLsyewMCLWiJ4mrWn2fTRmpoeVqdCr_D5NX4TP3UV1DmT5XgrdodrCURJzoY/s320/DSC_0253.JPG" width="320" /></a></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvF7mUYdSjiKizdcqwIPamLXIIW21A1maSnGocQSXde3jBFZrQML4uboBN7SSHRfpboVel10PjN7NXSGFGmCrtqDuOzglt7MVwT1G6rp-RfoKedAovRWNHRb-udpE7b1rFuVdXkEv_jOAZxDlv94AGoItRPreimyj7Z1F45lKtENzcYmLeX2Gmd_2/s2100/DSC_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2035" data-original-width="2100" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvF7mUYdSjiKizdcqwIPamLXIIW21A1maSnGocQSXde3jBFZrQML4uboBN7SSHRfpboVel10PjN7NXSGFGmCrtqDuOzglt7MVwT1G6rp-RfoKedAovRWNHRb-udpE7b1rFuVdXkEv_jOAZxDlv94AGoItRPreimyj7Z1F45lKtENzcYmLeX2Gmd_2/s320/DSC_0255.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq-maHG5Y0bu_yBfTqXstUMhk59qmAy7tbRxIAzVGUyo_GszYsNWNxpnSCRt3Zr6567b23UP6oY7kkzfSUnk-Bmfk2fpNZ5COC1k83qtmw1vT7yU7eupp0dLhQa_r-tGnY2KHM7mQgmJ7a89ZVWPaSEOi6Evbh_k_ABhrYq-AcpEoFJLJuiZr7gDb/s1280/88E699CB-1DFE-4126-93C9-FCB90235347C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq-maHG5Y0bu_yBfTqXstUMhk59qmAy7tbRxIAzVGUyo_GszYsNWNxpnSCRt3Zr6567b23UP6oY7kkzfSUnk-Bmfk2fpNZ5COC1k83qtmw1vT7yU7eupp0dLhQa_r-tGnY2KHM7mQgmJ7a89ZVWPaSEOi6Evbh_k_ABhrYq-AcpEoFJLJuiZr7gDb/s320/88E699CB-1DFE-4126-93C9-FCB90235347C.jpg" width="256" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWBI_Y0041MYGUXMFAeqeBHjqO18mLW6r_XpTkMF0pVcC8IHUQ_9JtKvfiy63FQ0PU42uuLAM0TLzSCdN8zFs5vkvQIEuWqMIW4ccOgRN5oIMzYq7nXKloYSlHQgZWzMPyHw9EFiYMTbb2nvo8E0PhZaILTW9--9nc3-qGZgeiFh_2g08hRFOLRDs/s2100/DSC_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1459" data-original-width="2100" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWBI_Y0041MYGUXMFAeqeBHjqO18mLW6r_XpTkMF0pVcC8IHUQ_9JtKvfiy63FQ0PU42uuLAM0TLzSCdN8zFs5vkvQIEuWqMIW4ccOgRN5oIMzYq7nXKloYSlHQgZWzMPyHw9EFiYMTbb2nvo8E0PhZaILTW9--9nc3-qGZgeiFh_2g08hRFOLRDs/s320/DSC_0250.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7wZpfHA8EYlLRXX7VSthQMcNz-HZ-AfGfub0UoFGFt-qQTIwiXvaUjTEkS6MCYTtc2JA-KE_NTmJyGS-tKjcwwFbnPxczLppvA-foU8chrYRSMjPuMD30rXSZMSZXlw6yHEla3cAZtMndV6Jl6YKT4XSS2daGnLV_MbC-hbwmCe3OTmdUz_XbUJL/s2100/DSC_0258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1379" data-original-width="2100" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7wZpfHA8EYlLRXX7VSthQMcNz-HZ-AfGfub0UoFGFt-qQTIwiXvaUjTEkS6MCYTtc2JA-KE_NTmJyGS-tKjcwwFbnPxczLppvA-foU8chrYRSMjPuMD30rXSZMSZXlw6yHEla3cAZtMndV6Jl6YKT4XSS2daGnLV_MbC-hbwmCe3OTmdUz_XbUJL/s320/DSC_0258.JPG" width="320" /></a></p><p class="MsoNormal">Among the Oakland chefs who presented their restaurants with
delicious bites, were <b>Roland Passot</b>
and <b>Chris Ahr</b> of Left Bank
Brasserie, <b>Dirk Tolsma</b> of Acre
Kitchen & Bar, <b>Mica Talmor</b> of
Pomella, <b>Nelson German</b> of alaMar
Kitchen & Bar and Sobre Mesa, <b>Derreck
Johnson</b> of Home of Chicken and Waffles, <b>Saul Valdes</b> of Parche, and <b>Imani
Greer</b> of Roasted and Raw.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZER5RnfKup4eHGBPRQvLSs9JnchDaAb7mAEOhwyXv2jNFNJSfJre1yajxGUldRqFAz6kFIcPTkbVdSsmYcjgClfTrD_oxrG2mtZ5ZD0D6JgaB9YrfGnsAtgXsyCAeQ3ZVDQJ3n-o35P8NX35OwrS9RFKEHnAOakNnV6dlCCqEuZIVanVM_T5FynQZ/s2100/DSC_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1663" data-original-width="2100" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZER5RnfKup4eHGBPRQvLSs9JnchDaAb7mAEOhwyXv2jNFNJSfJre1yajxGUldRqFAz6kFIcPTkbVdSsmYcjgClfTrD_oxrG2mtZ5ZD0D6JgaB9YrfGnsAtgXsyCAeQ3ZVDQJ3n-o35P8NX35OwrS9RFKEHnAOakNnV6dlCCqEuZIVanVM_T5FynQZ/s320/DSC_0267.JPG" width="320" /></a></p>
<p class="MsoNormal">Left Bank Brasserie is located at 55 Webster St., Oakland, California.
Information about ORW23 participating restaurants and reservations at: <a href="https://www.visitoakland.com/events/annual-events/restaurant-week/">https://www.visitoakland.com/events/annual-events/restaurant-week/</a>.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-87540164360631427492023-02-14T23:13:00.010-08:002023-02-14T23:13:56.161-08:00California Music Video Awards at Phoenix Hotel in San Francisco<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbFY9LxuG-NoIiGl3zUEcYIl06jUj4MKZdPi_Xl649_mPoXVlyATfjI-0rfpwVplw6r0X5IESootCr0cGV3iDzakr6HHgRxBziHWT5uylJvxPqD0vohjrB5AqUEOapROqpzJ98wb4HhJ-NqkxfmP9ZlCZBdOWcCEMkP_4Dm084--x2zb0H3vhzpBL/s2100/DSC_0114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1633" data-original-width="2100" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbFY9LxuG-NoIiGl3zUEcYIl06jUj4MKZdPi_Xl649_mPoXVlyATfjI-0rfpwVplw6r0X5IESootCr0cGV3iDzakr6HHgRxBziHWT5uylJvxPqD0vohjrB5AqUEOapROqpzJ98wb4HhJ-NqkxfmP9ZlCZBdOWcCEMkP_4Dm084--x2zb0H3vhzpBL/s320/DSC_0114.JPG" width="320" /></a></p><p></p><div class="separator" style="clear: both; text-align: left;">The <b>California Music
Video Awards</b>, produced by <b>Taste TV</b>
is an annual event that celebrates the best music videos from California and
around the world. The yesterday night’s party, dedicated to the winners of the
annual competition, was the first post-COVID announcement and celebration of
the winners in the various music video categories.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd4KGkBrFMqobvFerLHiVQ_q94p7TuVhyTZocRn56r99-cG0B0MH9XxGl6Rgutiu1Zh9baCpF2NhhNFvCRFtpH_rtUlrZzkac_qTaSd97pOWGtnlbimz-jO7ks0UwjjUq795GejzYT_lhB5nLhUak58ot6nsq4iNukPczO-Av44Qz69qCUGGTIFrp/s2100/DSC_0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1330" data-original-width="2100" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd4KGkBrFMqobvFerLHiVQ_q94p7TuVhyTZocRn56r99-cG0B0MH9XxGl6Rgutiu1Zh9baCpF2NhhNFvCRFtpH_rtUlrZzkac_qTaSd97pOWGtnlbimz-jO7ks0UwjjUq795GejzYT_lhB5nLhUak58ot6nsq4iNukPczO-Av44Qz69qCUGGTIFrp/s320/DSC_0104.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYVeoqIWTph3uwXwCKN7AzbP_rr-Q1YOB-6tTE4NmlDJNI7ae3rGcSHra_JGmcfXwHj2Ym_5f6tICGGCKJU0XuTwobOpuiynjDs5rfDS07mgwjxVnjxZ59FopPsoNgYahL3dStAKNuUnwUf_hrjDXRBp2NeEYLKYdWcambbN-v8FlqyPiJ_yYfNvQ/s2100/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1202" data-original-width="2100" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYVeoqIWTph3uwXwCKN7AzbP_rr-Q1YOB-6tTE4NmlDJNI7ae3rGcSHra_JGmcfXwHj2Ym_5f6tICGGCKJU0XuTwobOpuiynjDs5rfDS07mgwjxVnjxZ59FopPsoNgYahL3dStAKNuUnwUf_hrjDXRBp2NeEYLKYdWcambbN-v8FlqyPiJ_yYfNvQ/s320/DSC_0101.JPG" width="320" /></a></p>
<p class="MsoNormal">The rather intimate dinner party, attended by music industry
professionals, celebrities, and music video creators along with their fans, took
place at the <b style="mso-bidi-font-weight: normal;">Phoenix Hotel</b>, known since
the 1980s for its rock-n-roll vibe, funky bohemian atmosphere, and colorful
history, having been a popular hangout for musicians and celebrities—a boutique
hotel in the Tenderloin neighborhood of San Francisco.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcnjaIx4Lh9a0sSP7cBsJyrFpmpV58KmJ35V3F-V-7x9DlkPgJ0n9puqLKk5UL4hnoMj_HokbYIzxBEPYERYOXNNSTrsvnmqS_-KBkuRGrNywdyW34pFwzfi5ULEvUmDyxJrhhVImZml7kjg54jbGxAZUVE-z31rSbFo5OJTLDbyE9uyrjv9NgPD4/s2100/DSC_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcnjaIx4Lh9a0sSP7cBsJyrFpmpV58KmJ35V3F-V-7x9DlkPgJ0n9puqLKk5UL4hnoMj_HokbYIzxBEPYERYOXNNSTrsvnmqS_-KBkuRGrNywdyW34pFwzfi5ULEvUmDyxJrhhVImZml7kjg54jbGxAZUVE-z31rSbFo5OJTLDbyE9uyrjv9NgPD4/s320/DSC_0102.JPG" width="320" /></a></p>
<p class="MsoNormal">The attendees gathered in the hotel’s courtyard around a
heated pool, where the on-site restaurant, <b style="mso-bidi-font-weight: normal;">Chambers
Eat + Drink</b>, placed tables and outdoor heaters, and served champagne and California
cuisine staples, like Chicory Caesar Salad, Chicken alla Diavola, Grilled
Alaskan Salmon, and Crispy Marinated Tofu, followed by a dessert of Chocolate
Panna Cotta and Seasonal Sorbet. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQBPcysPj8qADevq_as9skdXudDrWLULtGYhGrM7KMLYYuAQ513trl55wcTzFJ1HrncPOYB5oplBbT4KermDknjC52B0LtFJMfVsxgkGE_POVqf7FMXxIfDXJrYykveuP0RUgGUSVShsidYNwUwXBiEnyYY52ctkeomehn1RUWHzbOtGLXpBTz1rn/s2100/DSC_0113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1543" data-original-width="2100" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQBPcysPj8qADevq_as9skdXudDrWLULtGYhGrM7KMLYYuAQ513trl55wcTzFJ1HrncPOYB5oplBbT4KermDknjC52B0LtFJMfVsxgkGE_POVqf7FMXxIfDXJrYykveuP0RUgGUSVShsidYNwUwXBiEnyYY52ctkeomehn1RUWHzbOtGLXpBTz1rn/s320/DSC_0113.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IsaO334hf4BZcGEI48qL3IfPOSM-5j7EBbd8E7uJLacWd42L0NpjqBNuOZL1tIVo4REHrzfQ4j47gP-TYWzVF3LnrHynnWUebIjJ0iwymtjTjdQAgpR6K-5xkML_cqxTBTLYMMmEJm0cdWRFC79jRgP0xm35kpl5uOaURv7X2VX8U5VS1MKXU3Pe/s2714/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2714" data-original-width="1859" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IsaO334hf4BZcGEI48qL3IfPOSM-5j7EBbd8E7uJLacWd42L0NpjqBNuOZL1tIVo4REHrzfQ4j47gP-TYWzVF3LnrHynnWUebIjJ0iwymtjTjdQAgpR6K-5xkML_cqxTBTLYMMmEJm0cdWRFC79jRgP0xm35kpl5uOaURv7X2VX8U5VS1MKXU3Pe/s320/DSC_0119.JPG" width="219" /></a></p>
<p class="MsoNormal">The highlight of the party was the award ceremony, where the
winners of each category, including Best Music Video, Best Director, Best
Cinematography, and others were announced. Winning an award is a prestigious event
for music video creators, which can lead to increased exposure and
opportunities in the industry.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0ph7q5Gz2KsxYZssi0T_cq05QnHHK2ggPdpUiESbx9OWzlMHavS1mwGRqx7pWXNYqhHbxnodNtWqLx9N0os-99ZHxrrSqU-z0YFeFtCLs0zVzwZkLDMTNwlm3rzLTr1v9IyLlbcl91c6tbi3_zYe4G5gqY1JKZk2f-RD9mHHtOcFcYd6e_PB6h8M/s2100/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1684" data-original-width="2100" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0ph7q5Gz2KsxYZssi0T_cq05QnHHK2ggPdpUiESbx9OWzlMHavS1mwGRqx7pWXNYqhHbxnodNtWqLx9N0os-99ZHxrrSqU-z0YFeFtCLs0zVzwZkLDMTNwlm3rzLTr1v9IyLlbcl91c6tbi3_zYe4G5gqY1JKZk2f-RD9mHHtOcFcYd6e_PB6h8M/s320/DSC_0116.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM2GcWFz9dwDJ7riRr48tuJr3Xza4L5QCoUZnIW6FUXanp6dxWJEedlfffb5DOU5ytHCkxTEd51Kx_5b9LdOltYfZZIjJFY1g8FOnrVgmTV1Hjv9fK6VH7zpKLd0WaYJNJS_LrnJyfzV-vWQiHlScLKy51v-oUfraGwAiaiMeXcP-HUwEmbwPlT9e/s2784/DSC_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2784" data-original-width="1714" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM2GcWFz9dwDJ7riRr48tuJr3Xza4L5QCoUZnIW6FUXanp6dxWJEedlfffb5DOU5ytHCkxTEd51Kx_5b9LdOltYfZZIjJFY1g8FOnrVgmTV1Hjv9fK6VH7zpKLd0WaYJNJS_LrnJyfzV-vWQiHlScLKy51v-oUfraGwAiaiMeXcP-HUwEmbwPlT9e/s320/DSC_0118.JPG" width="197" /></a></p>
<p class="MsoNormal">Taste TV is a media company and online platform that is
focused on the world of entertainment—food, wine, performing arts, and culture.
It was founded in San Francisco in 2004, and has since grown to encompass a
variety of content, like articles, videos, and podcasts to cover a range of
topics. This content with a focus on quality, creativity, and innovation, includes
reviews of restaurants and wines, interviews with chefs and winemakers, cooking
and wine pairing tips, and coverage of various events.<o:p></o:p></p>
<p class="MsoNormal">Taste TV also produces original content, such as the TASTE
AWARDS, which is an annual awards show that honors the best in food, fashion,
and home lifestyle programs on television, in film, and online. The awards show
is broadcast on TV and online, and features appearances by celebrities and
industry professionals.<o:p></o:p></p>
<p class="MsoNormal">In addition to its online platform and content, Taste TV
also produces live events and experiences, such as the <b style="mso-bidi-font-weight: normal;">San Francisco International Chocolate Salon</b>, which is a chocolate
festival featuring tastings, demos, and workshops.<o:p></o:p></p>
<p class="MsoNormal">For more information, go to <a href="http://www.tastetv.com/">http://www.tastetv.com/</a>.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTzRVm66Hjg2EZ1Ol4j6t8tYjTlUhj05yyhAi3WdR53Rh0dmGuGcS2mj3An6REWxd5Qnw5S8GwEhgkx7yUzkskAtAO4U94w91h0LFrDvjgCrTg0_1dLpi0TFXB9Bh8GgxE9DZ5ehCIPdRc451rkX2lr72LH4jjLJLY1cHm8WPCFIZRBDfMAAfqVOX/s2848/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2848" data-original-width="2346" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTzRVm66Hjg2EZ1Ol4j6t8tYjTlUhj05yyhAi3WdR53Rh0dmGuGcS2mj3An6REWxd5Qnw5S8GwEhgkx7yUzkskAtAO4U94w91h0LFrDvjgCrTg0_1dLpi0TFXB9Bh8GgxE9DZ5ehCIPdRc451rkX2lr72LH4jjLJLY1cHm8WPCFIZRBDfMAAfqVOX/s320/DSC_0096.JPG" width="264" /></a></p><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><o:p> </o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-45892667075955370342023-02-14T20:42:00.006-08:002023-02-14T20:42:39.815-08:00Samsung Galaxy Experience Space Open in San Francisco, California<p><b>By Emma Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbN-o_zy5n_1geYzzDYEXd1UMEim21hA3HlrL7m8WGLzY0LA7V5ZTWe5WpCpzTkfhW-0oqXtMdFQDj9tiORXWG4TJXIsfP3yuKXo-ZpcyGA7him6cbCD_Mf5MBYrXfwKe4B-xwFBMKioBYCzFaZAcpYsZFX8679uTUwfp9O3BPpcLwzZ44FOaAoUIb/s1200/1st%20floor_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbN-o_zy5n_1geYzzDYEXd1UMEim21hA3HlrL7m8WGLzY0LA7V5ZTWe5WpCpzTkfhW-0oqXtMdFQDj9tiORXWG4TJXIsfP3yuKXo-ZpcyGA7him6cbCD_Mf5MBYrXfwKe4B-xwFBMKioBYCzFaZAcpYsZFX8679uTUwfp9O3BPpcLwzZ44FOaAoUIb/s320/1st%20floor_2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aPTKqtNIy69i3ln0dO8gKXXW5OhYN1NRIxmLACsrL2uIRpQEmUVCJAzBIQh5_iUDAGy_WN0ehuN15GJ4QpHoVKf8K8HVOwngynFIvf9uZ5P2HNo5BqxU8Hr20N3gWEVRQvlubitNF3dgF85bcLgmIz1pAV1UjmIUfXBTgRO4aRPstPx2GylyPBa0/s2156/1st%20floor_overview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="2156" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aPTKqtNIy69i3ln0dO8gKXXW5OhYN1NRIxmLACsrL2uIRpQEmUVCJAzBIQh5_iUDAGy_WN0ehuN15GJ4QpHoVKf8K8HVOwngynFIvf9uZ5P2HNo5BqxU8Hr20N3gWEVRQvlubitNF3dgF85bcLgmIz1pAV1UjmIUfXBTgRO4aRPstPx2GylyPBa0/s320/1st%20floor_overview.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">A new <b>Samsung</b> <b>Galaxy Experience</b> showroom in the heart
of San Francisco brings the many marvels of cutting edge technology to the City
by the Bay.</div><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">At the centrally located, beautifully renovated and
refurbished space of the Samsung Galaxy Experience in the vicinity of Union
Square, the city dwellers can put their hands on Samsung's newest line of
smartphones and tablets. Running the Samsung's own version of the Android
operating system, One UI, the entire body of new devices encompasses the
hardware and software features, like user interface, customization options, and
pre-installed apps that offer a seamless and intuitive experience for users.<o:p></o:p></p>
<p class="MsoNormal">The new phone is easier to use with one hand; it includes a
range of apps and services, such as Samsung Pay, Samsung Health, and Samsung
Knox for security; it features a high-quality camera, powerful processors, and
long-lasting batteries. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAD0nPtyCy897xPcZLJWfxJOj9XkNhAOZnosRp1RGcpGlMzUSVRlwEcOVU9fH8l7M2P6AQuOA22w2nafn_zk6ub9qju0zWmQtH3C2gUmZ9H3v_zgiZqTQwqQaciAUJX2Uv74uyCRJM6rl1uaiMAgCSvjc6XtJjRTSxc7JKIWrZliDuSfJrcRYbWkr/s3000/Experience_Camera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1688" data-original-width="3000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAD0nPtyCy897xPcZLJWfxJOj9XkNhAOZnosRp1RGcpGlMzUSVRlwEcOVU9fH8l7M2P6AQuOA22w2nafn_zk6ub9qju0zWmQtH3C2gUmZ9H3v_zgiZqTQwqQaciAUJX2Uv74uyCRJM6rl1uaiMAgCSvjc6XtJjRTSxc7JKIWrZliDuSfJrcRYbWkr/s320/Experience_Camera.jpg" width="320" /></a></p>
<p class="MsoNormal">Samsung Galaxy cameras have many advanced features, guaranteed
to produce high-quality photos and videos even for first-time users. They are
equipped with high-resolution sensors, which allow to capture detailed images
with vivid colors and sharp details. Some cameras have multiple lenses,
including wide-angle, telephoto, and ultra-wide, to capture a range of
perspectives.<o:p></o:p></p>
<p class="MsoNormal">The optical image stabilization feature helps reduce shaking
and makes for smoother video recording and sharper photos in low light
conditions. Manual controls serve for adjusting settings such as shutter speed,
ISO, and aperture, giving users greater control over the final image.<o:p></o:p></p>
<p class="MsoNormal">In the Pro mode users can customize camera settings to
achieve the desired results, such as adjusting focus, color balance, and exposure
compensation.<o:p></o:p></p>
<p class="MsoNormal">High Dynamic Range feature helps to capture images with a
wider range of brightness and color tones, resulting in more realistic and
vibrant photos. Super slow-motion feature allows for capturing video at high
frame rates, allowing the playback to be slowed down to emphasize specific
moments or to create dramatic effects.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbUuoGPVGsVL8Blt2uYmhMP_GcEbUjeztmsR-ICzA2RBJRvB8HfjmT9y55Av5gumfzMBaQOoHnADYdf1rRmpUnuX90co3IprJltZZa5HCV_A4BkJYml03xtSvrufzC8as-c79CWudTWVSVpRt3EZU2ku1SGpbCZAvNI-g-ywU_54Sm6p1X3DRCm4I/s1280/Experience_Nightography.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbUuoGPVGsVL8Blt2uYmhMP_GcEbUjeztmsR-ICzA2RBJRvB8HfjmT9y55Av5gumfzMBaQOoHnADYdf1rRmpUnuX90co3IprJltZZa5HCV_A4BkJYml03xtSvrufzC8as-c79CWudTWVSVpRt3EZU2ku1SGpbCZAvNI-g-ywU_54Sm6p1X3DRCm4I/s320/Experience_Nightography.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal">Samsung Galaxy cameras with a dedicated night mode use a
combination of software and hardware features to capture bright and clear
photos in dark conditions. This mode uses advanced software algorithms to
improve image quality and reduce noise in low-light environments, like a
combination of long exposure times and multi-frame processing that results in brighter
images with less noise and graininess. Samsung Galaxy “nightography” also
features a tripod-free mode and automatic detection of low light.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjO6kxTKDEvU1r67ygeQSWu0GKtxn3HSTUbQ-U8vp30xRG6I4A2cPGKiuSET1txKWw0YtvDzmzQ18xu2GvO4R8ydDSjhkLvB4uNbh_lhGQOGjbIRpda3zfULhX9wLqchmYZDcwNx1c88t0sYjd7rrsqllM57C7cX-knSP3axTmC82mJ0BIXxRTKy_/s3000/Experience_Gaming.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="3000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjO6kxTKDEvU1r67ygeQSWu0GKtxn3HSTUbQ-U8vp30xRG6I4A2cPGKiuSET1txKWw0YtvDzmzQ18xu2GvO4R8ydDSjhkLvB4uNbh_lhGQOGjbIRpda3zfULhX9wLqchmYZDcwNx1c88t0sYjd7rrsqllM57C7cX-knSP3axTmC82mJ0BIXxRTKy_/s320/Experience_Gaming.jpg" width="320" /></a></div><p></p><p class="MsoNormal">Samsung Galaxy devices are popular among gamers due to their
advanced hardware and special features, like powerful processors and
high-quality displays that offer excellent graphics for enhanced gaming
experiences; large high-quality displays—practically immersive, and often
optimized for gaming, with high refresh rates and low input lag; Game Launcher feature,
which provides a dedicated gaming hub for all games in one place; and built-in
game tools, which allow users to take screenshots, record videos, and adjust
game settings without leaving the game.<o:p></o:p></p><div class="separator" style="clear: both;">
<p class="MsoNormal">Game Booster is another feature that optimizes performance
by allocating system resources to the game being played. This can result in
better frame rates, smoother gameplay, and faster load times.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnotS8D9lOT---Hovjt_otNRKOosfYi76aW17bRLOqBQrfQodukUr07KXTnAncHIqEKgefgzMUGCPaESEcpeWRZ3I7xWIgadtCx9jNy8e1v6Q1gHWtkIV9-yoHbOlPXrRaTrNpqiMT3ZyzhtJ8XOPoeI9XnI1gh1X5-vq_396oHdlZubBfGiNYDgI/s2354/Experience_Photobooth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="2354" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnotS8D9lOT---Hovjt_otNRKOosfYi76aW17bRLOqBQrfQodukUr07KXTnAncHIqEKgefgzMUGCPaESEcpeWRZ3I7xWIgadtCx9jNy8e1v6Q1gHWtkIV9-yoHbOlPXrRaTrNpqiMT3ZyzhtJ8XOPoeI9XnI1gh1X5-vq_396oHdlZubBfGiNYDgI/s320/Experience_Photobooth.jpg" width="320" /></a></div><br /><p class="MsoNormal">Samsung Gallery Photobooth is a camera feature available on
Samsung Galaxy smartphones as a fun and creative way to take photos with a variety
of filters and effects that can be applied to photos in real-time, so users can
see the effects before taking the photo.<o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">The Photobooth also includes AR Emoji, a selfie pose guide, and
a timer that can be set to delay the shot by a few seconds.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvDuKfh5kOYZhg9Wk52reXFcNR1xXZB6VegUbktxSvAkMyk89FZsyly5dS3qI_cdYCOhsfGHUx_aPoseCZfEVKikEk1_WfC6_xMX3do4LoSP7ie_hNc-utH0M2FoLqcs9q_WK-uLIWA7gm9COidjsDQsAeNgFkYzvejGfqQbBRBNn-a0fMsKoF6Wl/s3000/Experience_Portrait%20Gallery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1688" data-original-width="3000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAvDuKfh5kOYZhg9Wk52reXFcNR1xXZB6VegUbktxSvAkMyk89FZsyly5dS3qI_cdYCOhsfGHUx_aPoseCZfEVKikEk1_WfC6_xMX3do4LoSP7ie_hNc-utH0M2FoLqcs9q_WK-uLIWA7gm9COidjsDQsAeNgFkYzvejGfqQbBRBNn-a0fMsKoF6Wl/s320/Experience_Portrait%20Gallery.jpg" width="320" /></a></div><p></p><p class="MsoNormal">At the press preview of the Samsung Galaxy Experience, this
reporter and other guests were able to indulge in our portrait taking with a
variety of camera features such as Live Focus, used to capture high-quality
portrait photos, and then watching our multiple oversized images on the walls
of a special gallery space. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd8MaE0fv84iLn1mlAPdq9uHxsJMzmKHXyN4UVK8_BUbaybofftwWsDC8zCfA4njlqKySxfCZfeawmGHnSXMYCJks_G2grRVZn6mzUS5iK44p_L3_gNIxreOnl6LSIeU5_6EF08uRZ2YtMDsjGwx8iGadJuCeIDMVMumsLG70K5gGxB5VHRIFrQZX/s3000/Experience_Book3%20Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="3000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd8MaE0fv84iLn1mlAPdq9uHxsJMzmKHXyN4UVK8_BUbaybofftwWsDC8zCfA4njlqKySxfCZfeawmGHnSXMYCJks_G2grRVZn6mzUS5iK44p_L3_gNIxreOnl6LSIeU5_6EF08uRZ2YtMDsjGwx8iGadJuCeIDMVMumsLG70K5gGxB5VHRIFrQZX/s320/Experience_Book3%20Pro.jpg" width="320" /></a></div><p class="MsoNormal">Another large gallery space was dedicated to the Samsung
Galaxy Book3 Pro 360—a high-end 2-in-1 device with a sleek and lightweight
design, and a 360-degree hinge that allows for flexible use as both a laptop
and a tablet, powered by an 11th generation Intel Core processor that comes
with up to 16GB of RAM and up to 1TB of solid-state storage. The Galaxy Book3
Pro 360 features Wi-Fi 6E and optional 5G connectivity, allowing for fast and
reliable internet access. It also includes Thunderbolt 4 ports for high-speed
data transfer and charging, and offers up to 20 hours of battery life on a
single charge, making it a great choice for on-the-go use.<o:p></o:p></p>
<p class="MsoNormal"><b>Samsung Galaxy
Experience Space</b> is located at 111 Powell St., San Francisco. More
information at <a href="https://www.samsung.com/us/">https://www.samsung.com/us/</a>.<o:p></o:p></p>
<p class="MsoNormal"><b><i>Press images <o:p></o:p></i></b></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: left;"></div><p class="MsoNormal"><br /> <o:p></o:p></p></div><p class="MsoNormal"><br /> <o:p></o:p></p><div class="separator" style="clear: both; text-align: left;"></div><p><br /></p><p class="MsoNormal"><br /></p><b></b><p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-72415544276489698282023-02-11T21:31:00.000-08:002023-02-11T21:31:08.938-08:00How to Make this Valentine’s Day Extra Special: Think Berber Restaurant in San Francisco<p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGexUX253Ks4kXMIF-40h40ibBlJOEB8srwbZ0smJ9uC6BIZs5WN28Fht7yHLR4kJ_9V5-dUuLc4LtGkQ-mbbbzJ-Ry9Hd_-s5kU1Qkq04lc3bSty-DK7R8HIdeZD-8o-D9L9z8W5d6lneZX9llpFMQKx26znm60sG_fvJkPic9Bh2Pa4jtdnfVqYs/s2100/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGexUX253Ks4kXMIF-40h40ibBlJOEB8srwbZ0smJ9uC6BIZs5WN28Fht7yHLR4kJ_9V5-dUuLc4LtGkQ-mbbbzJ-Ry9Hd_-s5kU1Qkq04lc3bSty-DK7R8HIdeZD-8o-D9L9z8W5d6lneZX9llpFMQKx26znm60sG_fvJkPic9Bh2Pa4jtdnfVqYs/s320/DSC_0002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div style="text-align: left;"><b>Habibi Love</b> is a unique
Empress gin-based cocktail, colored with lavender-toned butterfly tea, mixed
with tart and sweet UME plum liqueur, grenadine, orange blossom water, and
bitters, and topped with the airy egg white foam. This amazingly purple libation
is only available on Valentine’s Day and throughout this week at <b>Berber</b> restaurant in San Francisco—one of
the most impressive, interesting, and singularly creative eateries in our blessed
culinary Mecca of a city. </div></div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3USDnLFdL8i-i5HRCs9oYCfGoRxzwO2SYzqeotOO6CJ8Lx8aCO79lbyJGJwK1DfeTmbyPjgnJUpiVTU9fH6qO1Ibk_Hr5D2pJD9dIbRg8kRFt0yw6AdvTQDa-bpXDYE0zjx0NsfAtvOiRc9DOEYrg7a4M3l4nUUIsm11PP6OBGeJG9hNa6-w-mvTa/s2100/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3USDnLFdL8i-i5HRCs9oYCfGoRxzwO2SYzqeotOO6CJ8Lx8aCO79lbyJGJwK1DfeTmbyPjgnJUpiVTU9fH6qO1Ibk_Hr5D2pJD9dIbRg8kRFt0yw6AdvTQDa-bpXDYE0zjx0NsfAtvOiRc9DOEYrg7a4M3l4nUUIsm11PP6OBGeJG9hNa6-w-mvTa/s320/DSC_0016.JPG" width="320" /></a></p>
<p class="MsoNormal">Just a few days ago this remarkable restaurant presented to
the public a unique one-night-only collaboration between the Berber’s own Executive
Chef <b style="mso-bidi-font-weight: normal;">Hicham Senhaji</b> and the
Executive Chef of the famous 25 Lusk, <b style="mso-bidi-font-weight: normal;">Matthew
Dolan</b>. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84u4y7NfCY6Prbiel5Tb4lEUiH4obc7GQqib5ZS0Ky3YZIxNDq-EURr16F3dlHnj7B2pmrk-kQkxQ207kCCynEPhLBU0SDBW7ZM9BQSi0gAKeaMY3yDTFAlWg7bl-IjZ88FO4q7bVIGwPoCOu6oRe9Ig1ShjLCu9Oj45oz5xn2yNyURa_HnJ44ILa/s2100/DSC_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1427" data-original-width="2100" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84u4y7NfCY6Prbiel5Tb4lEUiH4obc7GQqib5ZS0Ky3YZIxNDq-EURr16F3dlHnj7B2pmrk-kQkxQ207kCCynEPhLBU0SDBW7ZM9BQSi0gAKeaMY3yDTFAlWg7bl-IjZ88FO4q7bVIGwPoCOu6oRe9Ig1ShjLCu9Oj45oz5xn2yNyURa_HnJ44ILa/s320/DSC_1000.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWatPaK6rl3lipVY114Nld4AvB6-CIut31VVtiBnsAKxW35zLrzlBfMKWLNcH3lMUhVTag-l8ISLK98_IJXYFYcWjffwNwZNRj98JB2RvgsniFeCQwgyonmbzTaHrKe3Pmi0qKAFU2lz7I6gzaXhDjtdlQYQTfZjroJcOilViDFxSWuTlhSVU_9Iv/s2100/DSC_0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1341" data-original-width="2100" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWatPaK6rl3lipVY114Nld4AvB6-CIut31VVtiBnsAKxW35zLrzlBfMKWLNcH3lMUhVTag-l8ISLK98_IJXYFYcWjffwNwZNRj98JB2RvgsniFeCQwgyonmbzTaHrKe3Pmi0qKAFU2lz7I6gzaXhDjtdlQYQTfZjroJcOilViDFxSWuTlhSVU_9Iv/s320/DSC_0997.JPG" width="320" /></a></p>
<p class="MsoNormal">The Michelin-starred tandem of two great chefs created a
synergetic fusion of Californian and North African cuisine paired with rare Mediterranean
wines and creative cocktails invented and reinvented by the talented mixologist,
<b style="mso-bidi-font-weight: normal;">Aaron Perez</b>. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs51CPOvUub4Z35oqCGe6-qWzRACmiruid8ktUuH-i_YZ2_K7y-hl2Mp5ZyPlNoWVujYVXaRdBw1Z_0L4ZRoVSLBxnCh7YkI9Z4dXHOptcsm5ICi2OCcdyA50L7SpobRFDZwhJPKIwcWR32PX2GHd1eoUqrwjOaFQPaGjAoJuSBn7PD6enLaCwLm-N/s2100/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs51CPOvUub4Z35oqCGe6-qWzRACmiruid8ktUuH-i_YZ2_K7y-hl2Mp5ZyPlNoWVujYVXaRdBw1Z_0L4ZRoVSLBxnCh7YkI9Z4dXHOptcsm5ICi2OCcdyA50L7SpobRFDZwhJPKIwcWR32PX2GHd1eoUqrwjOaFQPaGjAoJuSBn7PD6enLaCwLm-N/s320/DSC_0015.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8U7rEuvGdrqMLKzvVnUi0pb-WTpCjL3krjN5zK_h5j6Suu_NnHd0CzxZgTRN9vF_f7ERTg2Vr27Faf1LckDGPBU3scirVW18Rc--G30WJnkOnkm2gNnbwwN0ahsDvp02kNAyf3WSikVXHkxc09eyIE0A5z3LdhOSxt2o2JI-Z77oNY2gUNwFTOfPU/s2100/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8U7rEuvGdrqMLKzvVnUi0pb-WTpCjL3krjN5zK_h5j6Suu_NnHd0CzxZgTRN9vF_f7ERTg2Vr27Faf1LckDGPBU3scirVW18Rc--G30WJnkOnkm2gNnbwwN0ahsDvp02kNAyf3WSikVXHkxc09eyIE0A5z3LdhOSxt2o2JI-Z77oNY2gUNwFTOfPU/s320/DSC_0023.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd0j6J9qwqPfu3MXfw1m9YCY1uQDYJAJrfjU7Srbq_kgOgxcK-506i9kvc-TioeWHbwU4uiWG0N5rfQbhjyZdc1vail1rtaEhHFqXnR3NEZ5foqMBpkbNodw61hNjQ2l-S75alDszUSsygwwrojaZtWMrrwl-Ak8A6C0bG5TuHcW3PeyxGrqPtst8/s2100/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd0j6J9qwqPfu3MXfw1m9YCY1uQDYJAJrfjU7Srbq_kgOgxcK-506i9kvc-TioeWHbwU4uiWG0N5rfQbhjyZdc1vail1rtaEhHFqXnR3NEZ5foqMBpkbNodw61hNjQ2l-S75alDszUSsygwwrojaZtWMrrwl-Ak8A6C0bG5TuHcW3PeyxGrqPtst8/s320/DSC_0025.JPG" width="320" /></a></p>
<p class="MsoNormal">The exquisite 6-course feast featured true culinary gems,
like an amuse bouche of curd branzino with fennel relish and argan oil, a
bisque of silky black cod with egg yolk, charred gem lettuce, Kaluga caviar,
and rosemary oil, and heirloom beet salad with avocado puree, rose water (!!)
and pepitas crumble. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoNgpBXMhEgAJDpHHTY_9R1W9OEqGyQH2O9Mayw2EAtTi09GGScUVIqCIaMs7akP3QFUcUWnGEUX1e6ePNxvlVQ8Ji9Bg0GGYjDLV_VoRYhi5gcBjH_rZtzYJLH6hQAqOaF395tL1_KqJL-DIG5Hyo7pxVJNLPbHTKqby-N0oaDAFx-xcG5uksShe/s2100/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1309" data-original-width="2100" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoNgpBXMhEgAJDpHHTY_9R1W9OEqGyQH2O9Mayw2EAtTi09GGScUVIqCIaMs7akP3QFUcUWnGEUX1e6ePNxvlVQ8Ji9Bg0GGYjDLV_VoRYhi5gcBjH_rZtzYJLH6hQAqOaF395tL1_KqJL-DIG5Hyo7pxVJNLPbHTKqby-N0oaDAFx-xcG5uksShe/s320/DSC_0026.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBKj4K9pCCZfO4YTwinhyTFMIca61DbkRYamvGep8Svfh511K6QhDEbRlIAR7WaHszX392nTdjE7ka8Dk5RblpeVYUBwxgb3cBGF4P3J8ysG9UGpt_0LsaBdvqylq4VzxII3eUT0yGQ6E0khgjlDsKGFOlyqHUe4IgEm7VLBVz6a4gBU3GpJ1eV9-/s2100/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBKj4K9pCCZfO4YTwinhyTFMIca61DbkRYamvGep8Svfh511K6QhDEbRlIAR7WaHszX392nTdjE7ka8Dk5RblpeVYUBwxgb3cBGF4P3J8ysG9UGpt_0LsaBdvqylq4VzxII3eUT0yGQ6E0khgjlDsKGFOlyqHUe4IgEm7VLBVz6a4gBU3GpJ1eV9-/s320/DSC_0028.JPG" width="320" /></a></p>
<p class="MsoNormal">Spanish octopus looked like an Old Maters’ paining on a
plate, while grass-fed ribeye was beautifully garnished with butter-pouched
pomme fondant with tarragon, olive salad, fig demi, and crispy parsnip tuille.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRG_zuCqUyTpP-MGrHsUonrqUCa7jwi-0nsX9eDwUgdGEuR9q6DMyYR_n9NUMT14D6vSm2NG5ur1ZrhLI48RSqhwUELjNz9MP0Bvhs5o73e2EDm0L7Px_FWMxK56NFgAAbelcXM2K72EK3ar8NIVjysdvP0I-2UXk5qHvrgmONTexj3SyEg6rpxod/s2100/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1455" data-original-width="2100" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRG_zuCqUyTpP-MGrHsUonrqUCa7jwi-0nsX9eDwUgdGEuR9q6DMyYR_n9NUMT14D6vSm2NG5ur1ZrhLI48RSqhwUELjNz9MP0Bvhs5o73e2EDm0L7Px_FWMxK56NFgAAbelcXM2K72EK3ar8NIVjysdvP0I-2UXk5qHvrgmONTexj3SyEg6rpxod/s320/DSC_0059.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FXiOCcUoiTJFYtieV8uOYeM7cC312VAeVfrRVQJSY6eK9GqAyANNJ5cNeczEvBJ9Mt-MnJ774P3Npnr5RXhA0ONFfrCp6tGzNNvK84MfE7breYVhi4HgPLFrX1bIWj5fNTzY9r77C5Wf4KMIlMBIUmzLKcvj4al07PafNkUU_H4LAPlDGbM__dWP/s2100/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FXiOCcUoiTJFYtieV8uOYeM7cC312VAeVfrRVQJSY6eK9GqAyANNJ5cNeczEvBJ9Mt-MnJ774P3Npnr5RXhA0ONFfrCp6tGzNNvK84MfE7breYVhi4HgPLFrX1bIWj5fNTzY9r77C5Wf4KMIlMBIUmzLKcvj4al07PafNkUU_H4LAPlDGbM__dWP/s320/DSC_0007.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJDysxXLQz_t5QCxniNgG1oKlsma6D8cRHzXl51G4SZCwcMO2UMYkIYnCNkdiNycSzTFDq4j8KXEQmSXgYbDO_EFSN22RhbMMqGB6Fvz4BzAe1QvKagls7OrBIq0E6rbSs_pL-xwiiqzKHlCZZ_PSjV2ZjdkY5x87lF8N8Gaz6ZdetNjDWZvcV96L/s2100/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1687" data-original-width="2100" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJDysxXLQz_t5QCxniNgG1oKlsma6D8cRHzXl51G4SZCwcMO2UMYkIYnCNkdiNycSzTFDq4j8KXEQmSXgYbDO_EFSN22RhbMMqGB6Fvz4BzAe1QvKagls7OrBIq0E6rbSs_pL-xwiiqzKHlCZZ_PSjV2ZjdkY5x87lF8N8Gaz6ZdetNjDWZvcV96L/s320/DSC_0054.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MBBlGxKbs2qGgihXF9cfOezPjq2dUhhmUtB9ELyEhfgSc4GBLNy8qdxKDaCXU6AEQLlth0EbZ6qrvhbpRsUdnLlkYt5OLOfcw0y1Kwh227IhQ7kvShVWu4M2drCC07MvWObInsJJ0YZ1hISTPt2bkdROu5huTY9OCa4Pkmcwo1hrlzMmT26tfkXY/s2100/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MBBlGxKbs2qGgihXF9cfOezPjq2dUhhmUtB9ELyEhfgSc4GBLNy8qdxKDaCXU6AEQLlth0EbZ6qrvhbpRsUdnLlkYt5OLOfcw0y1Kwh227IhQ7kvShVWu4M2drCC07MvWObInsJJ0YZ1hISTPt2bkdROu5huTY9OCa4Pkmcwo1hrlzMmT26tfkXY/s320/DSC_0064.JPG" width="320" /></a></p>
<p class="MsoNormal">And then came a cheese course of Valley Ford fontina cheese from
Highway 1 Creamery with Chef’s house-made smoked bread, and a couple of fantastic
desserts—<b style="mso-bidi-font-weight: normal;">Passion Posset</b> with
champagne granita, fresh kiwi, and micro mint from Chef <b style="mso-bidi-font-weight: normal;">Matthew Dolan</b>, and <b style="mso-bidi-font-weight: normal;">Zaytoune</b>
with Kalamata cream, coconut panna cotta, mango, and a dozen spices of the
tangy <i style="mso-bidi-font-style: normal;">ras el hanout</i> from Chef <b style="mso-bidi-font-weight: normal;">Hicham Senhaji</b>. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTukfc_8Xs4BeoqYbYA5Zj2GqwDl8MCz1Aep3SzydIBNHk-w6K7JtBUrv9WmCMh8c7vINW7-XbvPPuJhGG7tTzyQjhgXsC-33ERrLtny9l_6bXNnjKC3p50c_lbODyaNrskHLB6KcUOPhRXw74SYiSP_ug4iUvSw8al0QgqIHadvTg5DdgojKZHgMN/s2100/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1435" data-original-width="2100" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTukfc_8Xs4BeoqYbYA5Zj2GqwDl8MCz1Aep3SzydIBNHk-w6K7JtBUrv9WmCMh8c7vINW7-XbvPPuJhGG7tTzyQjhgXsC-33ERrLtny9l_6bXNnjKC3p50c_lbODyaNrskHLB6KcUOPhRXw74SYiSP_ug4iUvSw8al0QgqIHadvTg5DdgojKZHgMN/s320/DSC_0067.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4PF_us0tXREYxtaRQUC-4ElY5EC4DZTkhfSo-sPz15v7MMmUvB_jzAqEvnMn7K2lAcUOV_OEnWkZf6eelRXMQSBtGjG6KCxI3oUX5odlMsRz8vC4NQFV-luEfLc4_Y5wMX90DxKewb9-eJEFOEF6L237xNBOKCXC1efA-FDvLaDQIUCY8zapsNw-/s2045/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1963" data-original-width="2045" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4PF_us0tXREYxtaRQUC-4ElY5EC4DZTkhfSo-sPz15v7MMmUvB_jzAqEvnMn7K2lAcUOV_OEnWkZf6eelRXMQSBtGjG6KCxI3oUX5odlMsRz8vC4NQFV-luEfLc4_Y5wMX90DxKewb9-eJEFOEF6L237xNBOKCXC1efA-FDvLaDQIUCY8zapsNw-/s320/DSC_0042.JPG" width="320" /></a></p>
<p class="MsoNormal">On top of the lavish dinner, the lucky guests were treated
to a mesmerizing and masterfully performed belly dance—usually a part of the
Berber’s regular dinner and show program. <o:p></o:p></p>
<p class="MsoNormal">Find out more about the current menu and shows at: <a href="https://www.berbersf.com/">https://www.berbersf.com/</a>.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Berber </b>is located
at 1516 Broadway, San Francisco, California 94019. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIj-yY8wQHDmD4U_ytURKlSs1ep4YvjJ1sW5LMzSQnDbyQBn6rhSEozTMLUvd6ht04Lz612KIFWbUUP-yFK0hlA3wXhTrXgdTONEyFm-7HLVAw3XeEgZyPAfwJgzajBgqGCkzAM-v3N-ZAjaBo_aQdANgs2MzcPpgZ3elMvHI3yDqEM8LN1tb0uzus/s2100/DSC_1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1649" data-original-width="2100" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIj-yY8wQHDmD4U_ytURKlSs1ep4YvjJ1sW5LMzSQnDbyQBn6rhSEozTMLUvd6ht04Lz612KIFWbUUP-yFK0hlA3wXhTrXgdTONEyFm-7HLVAw3XeEgZyPAfwJgzajBgqGCkzAM-v3N-ZAjaBo_aQdANgs2MzcPpgZ3elMvHI3yDqEM8LN1tb0uzus/s320/DSC_1001.JPG" width="320" /></a></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-70146813748608223822023-02-07T00:11:00.000-08:002023-02-07T00:11:19.618-08:00One night only: Michelin-star chef Matthew Dolan at Berber Restaurant in San Francisco<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqN_IicJPVbMHGjGxdNG_I9DhZTOH7XvlW99bKxteVreOU5N-1_Hv-LUkekZneuxF7FQ2miv9PUS1cm3BVZJOSxK44jSABvmJxBDNFa7cGvlOGhkw8eK_jK8mErNdCIwDZzN9aPIqlKcsXYS6qynokB0rCz_SuxBhnMATb0PNxfSenZkAv_k7XWNAX/s1690/Screen%20Shot%202023-01-31%20at%2012.40.18%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1690" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqN_IicJPVbMHGjGxdNG_I9DhZTOH7XvlW99bKxteVreOU5N-1_Hv-LUkekZneuxF7FQ2miv9PUS1cm3BVZJOSxK44jSABvmJxBDNFa7cGvlOGhkw8eK_jK8mErNdCIwDZzN9aPIqlKcsXYS6qynokB0rCz_SuxBhnMATb0PNxfSenZkAv_k7XWNAX/s320/Screen%20Shot%202023-01-31%20at%2012.40.18%20PM.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m4HngurbhlbVlp-iFVMjFXwFjPDv-XjekqsBQhzXd-Lw42uKRrbB1hLPJ9wm0w1vVEeFUM5Ca-Qdp4NGguHjqGesBBncpL2eCt_rMJ2yh-avvMkfXFQ-P3LJYqf6Sw3bP3lKJfqtGFcdVBC3rG3mAEIIb0anSCIZxHaC6DZ5Yln0kR2hK51E1xMH/s1600/Screen%20Shot%202023-01-31%20at%2012.40.25%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1m4HngurbhlbVlp-iFVMjFXwFjPDv-XjekqsBQhzXd-Lw42uKRrbB1hLPJ9wm0w1vVEeFUM5Ca-Qdp4NGguHjqGesBBncpL2eCt_rMJ2yh-avvMkfXFQ-P3LJYqf6Sw3bP3lKJfqtGFcdVBC3rG3mAEIIb0anSCIZxHaC6DZ5Yln0kR2hK51E1xMH/s320/Screen%20Shot%202023-01-31%20at%2012.40.25%20PM.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK4QJ8vFtB5B_jPdDxZGA-ZShTlbk-JWA19iY299rSUGwuRYIjbifh3qPGnS9S7k460mvgMZGwI8GqCJ2vsNievvIljWq6WZZU5j46Nj6PsYjKnf_PLyuAkJ64c2hzE2SNUIzUhV-mJhqmQuaQv2a1GprEcSyml8TCkV7skmbCihbUoKDbYBRfZQa/s2016/Screen%20Shot%202023-02-06%20at%203.16.40%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="2016" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK4QJ8vFtB5B_jPdDxZGA-ZShTlbk-JWA19iY299rSUGwuRYIjbifh3qPGnS9S7k460mvgMZGwI8GqCJ2vsNievvIljWq6WZZU5j46Nj6PsYjKnf_PLyuAkJ64c2hzE2SNUIzUhV-mJhqmQuaQv2a1GprEcSyml8TCkV7skmbCihbUoKDbYBRfZQa/s320/Screen%20Shot%202023-02-06%20at%203.16.40%20PM.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUY1Zb0_UQSENCqV-GsMcKgZXMJ5d72Stv_Pm9XyzEL7yjWId1KSh3GlYEkNoozO9ejzm4t3mEQlPWZ2jZOvRcC61kANvBj3JFoGZX5I6Bz7ItUO6JRGnzINCsYXsLytTdAUM5kndNEDyLDh282KrNsHe7mx5QlOARcxWQmCeLCrWJLIpH5kocHAA/s1232/Screen%20Shot%202023-02-06%20at%204.34.50%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="1232" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUY1Zb0_UQSENCqV-GsMcKgZXMJ5d72Stv_Pm9XyzEL7yjWId1KSh3GlYEkNoozO9ejzm4t3mEQlPWZ2jZOvRcC61kANvBj3JFoGZX5I6Bz7ItUO6JRGnzINCsYXsLytTdAUM5kndNEDyLDh282KrNsHe7mx5QlOARcxWQmCeLCrWJLIpH5kocHAA/s320/Screen%20Shot%202023-02-06%20at%204.34.50%20PM.jpg" width="320" /></a></div><br />He cooked for President Obama and now he'll be cooking for
you! <p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">This Thursday, February 9 at 6:30 p.m. at <b>Berber restaurant </b>(1516
Broadway, San Francisco) two Michelin-acclaimed chefs—<b>Matthew Dolan</b>, Executive
Chef of 25 Lusk restaurant, and Berber’s Executive Chef <b>Hicham Senhaji</b> join
forces to bring you a unique fusion feast inspired by California and North
African cuisines. Don’t miss your chance to indulge in this 6-course culinary
crossover dinner paired with rare Mediterranean wines and amazing cocktails Berber
is famous for. <o:p></o:p></p>
<p class="MsoNormal">More details: berbersf.com.<o:p></o:p></p>
<p class="MsoNormal">Ticket Link: <a href="https://www.exploretock.com/berber/event/393169/in-tandem-chef-matthew-dolan-x-berber">https://www.exploretock.com/berber/event/393169/in-tandem-chef-matthew-dolan-x-berber</a><o:p></o:p></p>
<p class="MsoNormal">@berbersf @25lusk @chefmatthewdolan @hicham3178 #sanfrancisco
#sanfranciscofood #sffood #sffoodie #bayareafood #bayareafoodies #sfeats<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-85910806764331409832023-01-26T21:38:00.007-08:002023-01-26T21:38:54.727-08:00‘Baby Ruby’ is Like “Rosemary’s Baby’s” Cousin Twice Removed <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-oKYqzOHF8Y4G4-pmepHPjY8R-CwaE1HJ2xC_Hf8CSk0MHa0eoPQFo1gMjrnAj33cDenJdvb6WU2hEpkP0S7OH1BF7HXDREDwe9Cz8quPAJqs_dx0H9H5lUWxpiNEhOjlkOZH824DLjFbyjUgMS20JToSBWW7qi1av_HNQspR59K9p-CLEnSbBO-/s3329/baby%20ruby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1711" data-original-width="3329" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-oKYqzOHF8Y4G4-pmepHPjY8R-CwaE1HJ2xC_Hf8CSk0MHa0eoPQFo1gMjrnAj33cDenJdvb6WU2hEpkP0S7OH1BF7HXDREDwe9Cz8quPAJqs_dx0H9H5lUWxpiNEhOjlkOZH824DLjFbyjUgMS20JToSBWW7qi1av_HNQspR59K9p-CLEnSbBO-/s320/baby%20ruby.jpg" width="320" /></a></div><p></p><p class="MsoNormal"><b>By Emma Krasov<o:p></o:p></b></p><p class="MsoNormal">‘<b>Baby Ruby</b>,’ a
Magnolia Pictures release that premiered at the 2022 Toronto International Film
Festival, is a cinematic debut of a director and playwright <b>Bess Wohl</b>. <o:p></o:p></p><p class="MsoNormal">In lead roles the film features <b>Noémie Merlant </b>(Jo, a young mother) and <b>Kit Harington</b> (Spencer, her husband and a “whole animal” butcher). The
young spouses and parents-to-be reside in a vintage home among the lush greenery
of sunny suburbia. They’re surrounded by their peers and friends, and deeply
satisfied with Jo’s influencer success. Everything seems to go swimmingly with
the “French Girl” image of hers on social media, demoing maternity clothes in
countless selfies, and shopping for baby gear, until the time when things get
real, and the cute little baby comes home with her momma—abruptly adult and
responsible for another human being. <o:p></o:p></p><p class="MsoNormal">That’s when the viewer is constantly bugged with a philosophical
question: do all women have to be mothers? Maybe, some (like an obviously
severely mentally disturbed Jo) would be better off continuing their
butterfly-like existence without the hurdles of maternal responsibility?<o:p></o:p></p><p class="MsoNormal">Director’s Statement from the film’s author clarifies the
picture better than anyone’s guess. It’s so explicitly telling that this
reporter feels compelled to quote it almost in its entirety. <o:p></o:p></p><p class="MsoNormal">“When I became a mother, I lost my mind,” says Bess Wohl. “Sure,
I had thought I was ready. Like so many moms-to-be, I eagerly filled up my Amazon
wishlist with things I'd been told were essential: a stuffed sheep that made womb
sounds, a mysteriously tiny tube designed to suck snot from baby's congested
little nose, swaddles and rattles and swings that played Twinkle-Twinkle on a
loop. I'd crafted a birth plan that included aromatherapy oils and a soothing
Spotify playlist. I'd read books that promised blissful bonding and immediate
attachment-- if I could just stay within five feet of my baby for the first
forty days. Seems simple enough.<o:p></o:p></p><p class="MsoNormal">Then the baby came. Suddenly, instead of floating on a cloud
of oxytocin, I felt trapped in a nightmare. The doctors called my daughter
"surprisingly alert" which turned out to be code for fussy,
sleepless, ravenous and insatiable. I had no idea how to soothe her; I couldn't
even soothe myself. My mind felt broken. My body felt like it was no longer my own.
When I haltingly tried to tell people what I was experiencing, they assured me
it was all ‘perfectly normal,’ and suggested that I just needed rest. But I
couldn't rest. I couldn't calm down. I felt like I was dying, and, in a way, I
was... <o:p></o:p></p><p class="MsoNormal">…I tried to make sense of my postpartum experience and to
find language to speak about it with others. I wanted to communicate that I
loved my daughter desperately, yet in spite of that-- or maybe because of it--
she sometimes ignited in me an almost unbearable sense of powerlessness and
rage… I wanted to understand my own experience within the context of the fact
that support for new mothers-- and mothers in general-- is nearly non-existent
in the United States… and this tragedy will no doubt only be exacerbated by our
Supreme Court's recent elimination of the fundamental right to abortion…”<o:p></o:p></p><p class="MsoNormal">It remains to be seen how a young mother’s abundantly
demonstrated mental illness can be reliably correlated with the insufficiently paid
maternity leave in the United States (this fact is expressly mentioned in the
movie), or how anyone can blame a lack of support for the said mother, obviously
cherished by her kind and understanding husband, his mother (<b>Jayne Atkinson</b>) who makes beautiful
breakfasts for her daughter-in-law and sleeps in a basement on a couch without
a matrass just to be closer and provide help at any time, and Jo’s countless
women friends, young mothers themselves, plus her fandom on her social media channels
that seem much more important than anything else in her life… <o:p></o:p></p><p class="MsoNormal">Also open for debate is the importance of a “crafted birth
plan with aromatherapy oils” (in the director’s case) and “current looks” selfies
in fashionable garb (in the characters’ case) in preparation for having a baby
as well as the depiction of animosity toward the newborn that borders on sheer
hatred, but one thing seems obvious: no amount of likes and smiley faces on
Instagram can heal a mental illness. And looping back to the film’s immediate
effect—some women probably should use any available contraception devices to
avoid becoming mothers. “Baby Ruby” could be one such device.<o:p></o:p></p><p class="MsoNormal">All this serious stuff aside, the film is a true
psychological horror, and in this genre fulfills its intents and purposes. It
keeps viewers entertained in the darkest possible sense. Not a dull moment in
baby Ruby’s maternal endangerment! Recommended for horror movie lovers.<o:p></o:p></p><p class="MsoNormal">“<b>Baby Ruby</b>” opens at <b>Landmark’s Opera Plaza in San Francisco</b>
and <b>Landmark’s Piedmont in Oakland</b> on February 3.<o:p></o:p></p><p>
<i>Press image</i> </p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-12823603043536351372023-01-20T15:33:00.003-08:002023-01-20T15:33:19.672-08:00Don Pisto’s and Chubby Noodle Successfully Mix and Match Mexican and Asian Cuisines <p><b>By Emma Krasov. Photography by Yuri Krasov</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RQRUDYyl3IeNgrrlpfNmg17jWwXIwigXcjE9a6VFPziT68x74vpJfP6JW5ialjOc9HH9FJpCxRDbEa0A3b6caHoxlF_BN0vBiASwSew87qu81F8eGI1N5ANwg39MTUTzS6IEGrSPZ1RVslbiz2CB22aGXa_a6Zmm5prSzSX1x6uWHxzT7VIfd2TR/s2100/DSC_0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RQRUDYyl3IeNgrrlpfNmg17jWwXIwigXcjE9a6VFPziT68x74vpJfP6JW5ialjOc9HH9FJpCxRDbEa0A3b6caHoxlF_BN0vBiASwSew87qu81F8eGI1N5ANwg39MTUTzS6IEGrSPZ1RVslbiz2CB22aGXa_a6Zmm5prSzSX1x6uWHxzT7VIfd2TR/s320/DSC_0915.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Two neighborhood restaurants in the North Beach area belong
to the same restaurateur, chef-owner <b>Pete
Mrabe</b>, and present a good example of international cuisines
interconnectedness.</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeKtKWTLNzfQA8OuMwOqoSPFF9Oi2TkF8dXgL1y0q0rNs2gpxd0_0jSaH8xs3IET4w0YkX9pD40szzyGvx4jqBzdPcosMv_iLtWxw-bBEw4T1TEFw-zcl3GYq9RIWSjPdwlcRKlhbuGUuInkns_XbcyfaCSus14oP9UL-eZUsTI77iI63wWQ6OEID/s2100/DSC_0917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1285" data-original-width="2100" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeKtKWTLNzfQA8OuMwOqoSPFF9Oi2TkF8dXgL1y0q0rNs2gpxd0_0jSaH8xs3IET4w0YkX9pD40szzyGvx4jqBzdPcosMv_iLtWxw-bBEw4T1TEFw-zcl3GYq9RIWSjPdwlcRKlhbuGUuInkns_XbcyfaCSus14oP9UL-eZUsTI77iI63wWQ6OEID/s320/DSC_0917.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhfpszOgejYz_HAP25eawz8v6AaiJUkaCM3b0JkVrY5blK59BcbzgZe6PxrzLmXE5_W2BcuQTX_9aqkxqsZ8CIedNRUmM09HrIkmU_cwU9CKIq2OZqTsGs9TvBakMhyE8zRy4_eYwyk0WboapK0z8uEUUHCWYiYHAZcYxel5RWHB9bVBjGwPSj1x2/s2100/DSC_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1451" data-original-width="2100" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhfpszOgejYz_HAP25eawz8v6AaiJUkaCM3b0JkVrY5blK59BcbzgZe6PxrzLmXE5_W2BcuQTX_9aqkxqsZ8CIedNRUmM09HrIkmU_cwU9CKIq2OZqTsGs9TvBakMhyE8zRy4_eYwyk0WboapK0z8uEUUHCWYiYHAZcYxel5RWHB9bVBjGwPSj1x2/s320/DSC_0897.JPG" width="320" /></a></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 107%;">Don Pisto’s</span></b> offers Mexican-inspired
fare starting with an assortment of variously flavored <b style="mso-bidi-font-weight: normal;">margaritas</b> (tamarind, lime, orange, plus seasonal hibiscus and
guava), a classic <b style="mso-bidi-font-weight: normal;">Michelada </b>(Cerveza
Pacífico, Clamato, lime, Worcestershire sauce, hot sauce) and delicious housemade
salsas, including a bright-green tomatillo salsa verde and a fresh guacamole
made with California avocados. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUAdPq8sjXFunvCBzQrwNHLNeCW0gLP0yCFHVTiIR4qIVo7gSuj9WqbLkSXG6UObzmzMiNtjU3p0u3AiqUchETEzMR85eLNB_n_uXbJHSOFldVoEFKPV7uA8PEPOs7F9yg53cFfRA02F0dSRNexHNJivAnWb8j9qIHf3-PCvMT0QtT5N9vuqMNuN2/s2100/DSC_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1520" data-original-width="2100" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUAdPq8sjXFunvCBzQrwNHLNeCW0gLP0yCFHVTiIR4qIVo7gSuj9WqbLkSXG6UObzmzMiNtjU3p0u3AiqUchETEzMR85eLNB_n_uXbJHSOFldVoEFKPV7uA8PEPOs7F9yg53cFfRA02F0dSRNexHNJivAnWb8j9qIHf3-PCvMT0QtT5N9vuqMNuN2/s320/DSC_0900.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4nxlH3V2_pBAVMbgtSStmzIkJ-DIkzAfkQH_EamYYLQSd_Xq6SXMG01IQMe610-6TuVnjXQBd6-pFPDr6FOSYCWpknCFTF57stV76ebxbgvaCEKmgOS46dwjnDmgxrYHi0Dib0CtmWUr64WpqVRgoL0d4B-jHPrmqfu2acKP6Un9ced4tukgRRja/s2100/DSC_0901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1728" data-original-width="2100" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4nxlH3V2_pBAVMbgtSStmzIkJ-DIkzAfkQH_EamYYLQSd_Xq6SXMG01IQMe610-6TuVnjXQBd6-pFPDr6FOSYCWpknCFTF57stV76ebxbgvaCEKmgOS46dwjnDmgxrYHi0Dib0CtmWUr64WpqVRgoL0d4B-jHPrmqfu2acKP6Un9ced4tukgRRja/s320/DSC_0901.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSYIKowFHr3C9bKxnx3D4kTzPx_Ho8zm4zSl4xC6KWeEUBWpzvc8IZO36mf7HxE4TzF6hPQ3hJN4hmqx_bC1mVeIKzCamB0TLD-UjN2RtJSC03EMCIG66gFf1SokSSX13QBepy701Sp4eb9skqYPw00W-ziU2XiyY0OPwN2mvpKUwDhhNLmhLfMZv/s2100/DSC_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2047" data-original-width="2100" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSYIKowFHr3C9bKxnx3D4kTzPx_Ho8zm4zSl4xC6KWeEUBWpzvc8IZO36mf7HxE4TzF6hPQ3hJN4hmqx_bC1mVeIKzCamB0TLD-UjN2RtJSC03EMCIG66gFf1SokSSX13QBepy701Sp4eb9skqYPw00W-ziU2XiyY0OPwN2mvpKUwDhhNLmhLfMZv/s320/DSC_0907.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY1lrmLWa1OPHYxnb_bS8CKp7_x8sg3r5bz71M-Vm7FvW-yikT7Z1LMzZocVIxWGeH7c86_-_m9KWoyk60OaB0cdtiwQXUYyGQg5arDe74yetAEEMhOLcxY__dKAG952-NPYQacjtU3tD52uPL6uV-9YA64o33OI2PXsIihF-znPPU5ZW6DkYsSdL/s2100/DSC_0902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1336" data-original-width="2100" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY1lrmLWa1OPHYxnb_bS8CKp7_x8sg3r5bz71M-Vm7FvW-yikT7Z1LMzZocVIxWGeH7c86_-_m9KWoyk60OaB0cdtiwQXUYyGQg5arDe74yetAEEMhOLcxY__dKAG952-NPYQacjtU3tD52uPL6uV-9YA64o33OI2PXsIihF-znPPU5ZW6DkYsSdL/s320/DSC_0902.JPG" width="320" /></a></p>
<p class="MsoNormal">A signature appetizer <b style="mso-bidi-font-weight: normal;">Queso
Fundido Chorizo</b>, a rather warming dish, highly recommended on a chilly
winter night, is served in an oval cast iron skillet, and is simply delightful
with hot freshly made flour tortillas and classic tortilla chips. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2en5w_PPqMYahQWhGZL1ALKxUjK_g2TazlVYGnbInj-gqevgGwZny45HPLTbok9rrWeg52NJN_0DXJ0m5UadhysiPb2asrFGJFqxYhlOqKvOKFYNZiMiJG3zFLzFVXRVWMFp8srHCwL-Pbe1qTPvp6RsMw7SELvIKaKsTa_lIrcTbLkaKM3nnjGkQ/s2100/DSC_0903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1425" data-original-width="2100" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2en5w_PPqMYahQWhGZL1ALKxUjK_g2TazlVYGnbInj-gqevgGwZny45HPLTbok9rrWeg52NJN_0DXJ0m5UadhysiPb2asrFGJFqxYhlOqKvOKFYNZiMiJG3zFLzFVXRVWMFp8srHCwL-Pbe1qTPvp6RsMw7SELvIKaKsTa_lIrcTbLkaKM3nnjGkQ/s320/DSC_0903.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAA7ihG5yHIqX1wn7JGRzYZ8l7_40jyiAAg_edXJmYYGyrS_XJmLQNuNnMSWV-y1fskWu7WZWwhDOq1FE2pb_wxC9QbYSOA3Uy1Y3KKK6t0d7SPqMVUx-qCsxKPetuydejx6QC9SiY7i743LNR4WM3ghwws3Lm_QY1LbRY21Xg6854QfkbcjZV2tEo/s2100/DSC_0905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1955" data-original-width="2100" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAA7ihG5yHIqX1wn7JGRzYZ8l7_40jyiAAg_edXJmYYGyrS_XJmLQNuNnMSWV-y1fskWu7WZWwhDOq1FE2pb_wxC9QbYSOA3Uy1Y3KKK6t0d7SPqMVUx-qCsxKPetuydejx6QC9SiY7i743LNR4WM3ghwws3Lm_QY1LbRY21Xg6854QfkbcjZV2tEo/s320/DSC_0905.JPG" width="320" /></a></p>
<p class="MsoNormal">Another popular staple is <b style="mso-bidi-font-weight: normal;">Beef Shank Birria</b> made of tender shreds of slow braised beef in
savory consommé with a side of raw onion, cilantro, and lime. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVKZPWWDxfLTRHJ7LIn9BJ0cRef2DvsgqwdD7axqDPjWC-JOgXbEYd5yQ83YqzyEWcd83be-Rgck-ORWfEVMInf_WTmTTmiPi-BgrS-D0oRm7fzVu3LlM9G05FiCSvb02-dbzNU_bCj2tF1T2uhDMEF72V_eHLvQymHf-UAVpyHl7lzpM0QVZzoB1/s2100/DSC_0912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1692" data-original-width="2100" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVKZPWWDxfLTRHJ7LIn9BJ0cRef2DvsgqwdD7axqDPjWC-JOgXbEYd5yQ83YqzyEWcd83be-Rgck-ORWfEVMInf_WTmTTmiPi-BgrS-D0oRm7fzVu3LlM9G05FiCSvb02-dbzNU_bCj2tF1T2uhDMEF72V_eHLvQymHf-UAVpyHl7lzpM0QVZzoB1/s320/DSC_0912.JPG" width="320" /></a></p>
<p class="MsoNormal">From the charcoal grill comes <b style="mso-bidi-font-weight: normal;">Puerto Nuevo Lobster</b>, a whole live Maine lobster prepared the
traditional Puerto Nuevo style—pan-fried in the lard so the lobster meat stays
tender and juicy. Served alongside small side dishes of flour tortillas, garlic
butter with greens, arbol salsa, rice, and beans, this is a truly spectacular
dish. <o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Don Pisto’s</b> is
located at 510 Union St, San Francisco, California. Call (415) 395-0939 or
visit <a href="https://www.donpistos.com/">https://www.donpistos.com/</a>.<o:p></o:p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW06-xd9FZtarqO6cku2_H-cnS9ZAyiGzvI1-ecQ6E7ow6d0Cs2vRENTVUGNW3T260E1g-KrB_fxeugjmAHQNRTxeFT3O8OxQXVSEIwKAhjfi4tc4yJmXPp1XGwS4Zf7NYxUYlLjYcxulLUztADIiWq0_x-NU6x9VBrHNvYfW47GVRj1Ue30NF0DG/s2100/DSC_0859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1492" data-original-width="2100" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW06-xd9FZtarqO6cku2_H-cnS9ZAyiGzvI1-ecQ6E7ow6d0Cs2vRENTVUGNW3T260E1g-KrB_fxeugjmAHQNRTxeFT3O8OxQXVSEIwKAhjfi4tc4yJmXPp1XGwS4Zf7NYxUYlLjYcxulLUztADIiWq0_x-NU6x9VBrHNvYfW47GVRj1Ue30NF0DG/s320/DSC_0859.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: 14.0pt; line-height: 107%;">Chubby Noodle</span></b> serves Asian
comfort food with distinct influences from other cultures.</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEXRnYVJeoF0UMPE-tAM2s2VhWxoZo8fBeelo8Aj7G1tUEoY31xQx1VFkfKyCG93mI0yoASlibsyxOAwD4CcPC4oimut8KdogATX1J1kQJQFulMtpb95dcMABjua0JY0Eo0eGPodUZxQ0eg6CPDM8OeeFSuueU0QarOJnUwAhjy7522lwT8m4Dpdg/s2100/DSC_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1562" data-original-width="2100" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEXRnYVJeoF0UMPE-tAM2s2VhWxoZo8fBeelo8Aj7G1tUEoY31xQx1VFkfKyCG93mI0yoASlibsyxOAwD4CcPC4oimut8KdogATX1J1kQJQFulMtpb95dcMABjua0JY0Eo0eGPodUZxQ0eg6CPDM8OeeFSuueU0QarOJnUwAhjy7522lwT8m4Dpdg/s320/DSC_0856.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lRZu07OpUlGUBjehGS6WaDfryzeORnJYiSmABtp1atrWo8__CJz3ymsWYy0VYx-cJ0X67UBDBeMaQ18hBkL5djzKTSOURHdCGSBDfs2sjzB3_s9yrdJBc46zv5EPbi4Mi8TUVG8tm3AUQ7-Gpfkx0yIH-1X9HnMCo2Vri7Hhjl1f2XSyB0sbi514/s2100/DSC_0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lRZu07OpUlGUBjehGS6WaDfryzeORnJYiSmABtp1atrWo8__CJz3ymsWYy0VYx-cJ0X67UBDBeMaQ18hBkL5djzKTSOURHdCGSBDfs2sjzB3_s9yrdJBc46zv5EPbi4Mi8TUVG8tm3AUQ7-Gpfkx0yIH-1X9HnMCo2Vri7Hhjl1f2XSyB0sbi514/s320/DSC_0857.JPG" width="320" /></a></p>
<p class="MsoNormal">A buttermilk-marinated <b style="mso-bidi-font-weight: normal;">Chubby
Fried Chicken</b> is made succulent and intriguing with a side bowl of Malaysian-origin
creamy sambal sauce composed of chilies, spices, herbs and aromatics. <o:p></o:p></p>
<p class="MsoNormal">Wok-tossed<b style="mso-bidi-font-weight: normal;"> Szechuan
Green Beans</b> with garlic, ginger, and oyster sauce maintain their bright
color and crispiness enhanced with chili flakes. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49YbtOVAZbNVSpiYCqQuso-QM6pDJOnhF6fW_7gnWpvBK3xEkQfFH99Dz9B6C6agdBWCLn9CfG-Y34YADKNAg2y1HUzOAxFLcwo0_NMX4OOrt9v512ZdUIAq1Jb3fcfO3UMbSzBRZnMSXKfR4Y15ti-2pMBoqr7_ubqL6gc_2aTuV35XmpMJe85DH/s2100/DSC_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49YbtOVAZbNVSpiYCqQuso-QM6pDJOnhF6fW_7gnWpvBK3xEkQfFH99Dz9B6C6agdBWCLn9CfG-Y34YADKNAg2y1HUzOAxFLcwo0_NMX4OOrt9v512ZdUIAq1Jb3fcfO3UMbSzBRZnMSXKfR4Y15ti-2pMBoqr7_ubqL6gc_2aTuV35XmpMJe85DH/s320/DSC_0864.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpa1lJVHYCDpSJD4p6SQZdDpBqWQu_M6jYWPSAKpmFR7CFt1PUG4JWeO17qmKCD7mMoMbxdAIVii3aV8T78MlD1qTvg35lxMmkORKuGYbkaCRRGAbpIRBGtvsKx4iJVrDtwd1n_7_4vj-MEI2kHbcKMvlZS9jbeeunP8T5cb7xD_o4JWin7k4D9KH/s2100/DSC_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1315" data-original-width="2100" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpa1lJVHYCDpSJD4p6SQZdDpBqWQu_M6jYWPSAKpmFR7CFt1PUG4JWeO17qmKCD7mMoMbxdAIVii3aV8T78MlD1qTvg35lxMmkORKuGYbkaCRRGAbpIRBGtvsKx4iJVrDtwd1n_7_4vj-MEI2kHbcKMvlZS9jbeeunP8T5cb7xD_o4JWin7k4D9KH/s320/DSC_0866.JPG" width="320" /></a></p>
<p class="MsoNormal">Six jumbo tiger prawns in <b style="mso-bidi-font-weight: normal;">Singapore Chili Prawns</b> on the Barrio Chino section of the menu are
bathed in a thick sauce of hot guajillo chilies and garlic, and garnished with
parsley and fresh lime.<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Birria Ramen</b> of
Noodles & Rice menu contains a shredded braised beef shank, guajillo,
onions, and cilantro on top of the traditional ramen noodles. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_T7B6Ab19eISK6mJGbOxZE9Tv_CEhLRnmRGZznqWSKmOplYcTqfPgqo3G7ym320ClawvpE5fq9HFObe2ovbWDwJk-zjbAKwfno4GXBRev4xVE_ThaTZ3xil4eF_izZamUOrQowBj8RB3UtUNYFMcP5yFJpRp6DS5ieDmqqORPdRvKOdwb2CdIaTP/s2100/DSC_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1562" data-original-width="2100" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_T7B6Ab19eISK6mJGbOxZE9Tv_CEhLRnmRGZznqWSKmOplYcTqfPgqo3G7ym320ClawvpE5fq9HFObe2ovbWDwJk-zjbAKwfno4GXBRev4xVE_ThaTZ3xil4eF_izZamUOrQowBj8RB3UtUNYFMcP5yFJpRp6DS5ieDmqqORPdRvKOdwb2CdIaTP/s320/DSC_0861.JPG" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWolw5FE59Zuo-oTX416nYRnlczl_Z71YrPyALe8JeiNbMp4OtnHi_yVmgkX1U-ZKm4trRK6YZJsn9swj0kHvqc0-Crx0i7HNSZLpMQr_dQCTs3_8YAXFruwfKR-WbCWuLIXx9fVKQjUYQ5bzv9e03jcdu64w1x-oUcO5atpEMR9VYb1s7D1vAuSK2/s3162/DSC_0867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3162" data-original-width="2100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWolw5FE59Zuo-oTX416nYRnlczl_Z71YrPyALe8JeiNbMp4OtnHi_yVmgkX1U-ZKm4trRK6YZJsn9swj0kHvqc0-Crx0i7HNSZLpMQr_dQCTs3_8YAXFruwfKR-WbCWuLIXx9fVKQjUYQ5bzv9e03jcdu64w1x-oUcO5atpEMR9VYb1s7D1vAuSK2/s320/DSC_0867.JPG" width="213" /></a></div><p></p><p class="MsoNormal">A list of creative cocktails at Chubby Noodle includes
signature <b style="mso-bidi-font-weight: normal;">Chubby Mango</b> (Teremana
Reposado tequila, mango, chipotle, lime) and <b style="mso-bidi-font-weight: normal;">Smoky Passion</b> (Los Vecinos mezcal, passionfruit, prickly pear,
lemon).<o:p></o:p></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Chubby Noodle</b> is
located at 570 Green St, San Francisco, California. Call (415) 296-9600 or
visit <a href="https://www.chubbynoodle.com/">https://www.chubbynoodle.com/</a>.<o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-62937298554802579432023-01-20T15:19:00.006-08:002023-01-20T15:19:59.339-08:00Experience the True Culinary Art at ROOH San Francisco<p class="MsoNormal"><b>By Emma Krasov. Photography by Yuri Krasov</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPU1Kr9zf-xPhqQfYvzmefxkUK_Rwo7KTvXzBIzGixG7Hwi3DJaw1_32nyzg8SpxChwCLqzqFQ1zmP1IEqDe4ccuIZwfz6AdbWPANvgJUYb7fmlz_JdJZcsy9X1PxVcdcGWi76R5UY-KpH84vc9ZUt6H0Zr16izitlziwmg5VuS6c5wlYTvj3Kyo0/s2876/ROOH%20Chef%20Pujan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2876" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPU1Kr9zf-xPhqQfYvzmefxkUK_Rwo7KTvXzBIzGixG7Hwi3DJaw1_32nyzg8SpxChwCLqzqFQ1zmP1IEqDe4ccuIZwfz6AdbWPANvgJUYb7fmlz_JdJZcsy9X1PxVcdcGWi76R5UY-KpH84vc9ZUt6H0Zr16izitlziwmg5VuS6c5wlYTvj3Kyo0/s320/ROOH%20Chef%20Pujan.jpg" width="214" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjRE2Le4DEx8Ev0YT2w3koc_W3korg2pVHjpIvaa5BYkmPbtmJTDKxlyPWafge174w2mpujSYDl-ngzz-Oy_CZ4Hu5xnYJKIS_tcXeH0zZ_E3ZFwngCNZhDYWm5naG2WwrHQmnbJ9UHOW4Q2MJAnPiWI2UQ1CtYGvLVcBc8NQsU5JJD5_CoGtyJZx/s2100/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjRE2Le4DEx8Ev0YT2w3koc_W3korg2pVHjpIvaa5BYkmPbtmJTDKxlyPWafge174w2mpujSYDl-ngzz-Oy_CZ4Hu5xnYJKIS_tcXeH0zZ_E3ZFwngCNZhDYWm5naG2WwrHQmnbJ9UHOW4Q2MJAnPiWI2UQ1CtYGvLVcBc8NQsU5JJD5_CoGtyJZx/s320/DSC_0364.JPG" width="320" /></a><br /><br /></div><p class="MsoNormal">Culinary art is called thus for a reason, and Chef de Cuisine
<b>Pujan Sarkar</b> at <b>ROOH San Francisco, a progressive Indian restaurant,</b> is a true
artist (also a TV star of Food Network) that boldly mixes the traditional
flavors of his Indian homeland with Californian bounty and the spirit of innovation.
The incomparable multi-spice sauces from India add sophistication to locally
sourced fresh ingredients making a weeknight dinner at ROOH a memorable special
occasion. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">This reporter had a good luck to indulge in Chef Pujan’s
artful Tasting Menu that reads like a poem in produce, and tastes as enticing
as it sounds. The inspiration for the innumerable intriguing courses comes from
Indian street food as well as from the banquet classics—all precisely executed
and plated in a highly picturesque manner. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZy0WB1Pa56yUFaYug5dTWFPWVyJZc_0diX4x7QDgNtfqZnEoUku0ItJd66w3PYQLfxyb5mLffhNuarKqOzZsx3Spj21dxll1HuJPCLxT2SI65YI67tdNv1f_0EnPBorfDo27NePMJzsEJK9nac-15ECSf2ooe48oL3TFUMskvXXv8GN9Q5l3mPiU/s2100/DSC_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1381" data-original-width="2100" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZy0WB1Pa56yUFaYug5dTWFPWVyJZc_0diX4x7QDgNtfqZnEoUku0ItJd66w3PYQLfxyb5mLffhNuarKqOzZsx3Spj21dxll1HuJPCLxT2SI65YI67tdNv1f_0EnPBorfDo27NePMJzsEJK9nac-15ECSf2ooe48oL3TFUMskvXXv8GN9Q5l3mPiU/s320/DSC_0335.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLdA6zldM7osFhP-462B22LsX-4spJoSOiI8_yYNC5LRB58wOYUjriFmB63O1SwBN_MtoBxa5JseV3PUkv8rY3n0NBLnA2FqG_ZdITxdsyUAOs2ySM7_KE0RVpeipIGsQHSGFUZj79hud89P9r992zYVerVK6rOXIqlsm4qQHZg3v1CdJ31wkWtBK/s2100/DSC_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1243" data-original-width="2100" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLdA6zldM7osFhP-462B22LsX-4spJoSOiI8_yYNC5LRB58wOYUjriFmB63O1SwBN_MtoBxa5JseV3PUkv8rY3n0NBLnA2FqG_ZdITxdsyUAOs2ySM7_KE0RVpeipIGsQHSGFUZj79hud89P9r992zYVerVK6rOXIqlsm4qQHZg3v1CdJ31wkWtBK/s320/DSC_0338.JPG" width="320" /></a></p>
<p class="MsoNormal">Our amuse-bouche was served in a bowl of dry saffron rice
that worked as a holder for the two cutest tiny bites—a well-toasted <b>Yogurt Puff Cornet</b> with mango and
raspberry chaat masala (inspired by Dahi Puri—Indian street chaat from Delhi)
and <b>Asparagus Pepper Fry Tart</b> with
curry leaves (a classic South Indian pepper fry recipe enhanced with asparagus
in a Brik pastry tart).<o:p></o:p></p>
<p class="MsoNormal">Another starter, <b>Jidori
Bhurji</b> presented a soft-boiled and scrambled to a liquid state Japanese egg
with <b>thecha</b>, a Maharashtrian
condiment of green chili and garlic.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnnkOh4GBd8X8Mv4H4RJDRvkST4-bayvwhJJIDOBVNM5bRhioVtp7Vuva6blmg340Zl-r_vM4PRytaIPuHHx2K-XwK8eellSZGWy3pH952VTNpKvXews00QzQHND_J90_hsH831KtUjTFbRqpjJi97HgXVsRBN0XYZ9XxeF2n4bnkV-ERRV8gWoB1/s2100/DSC_0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnnkOh4GBd8X8Mv4H4RJDRvkST4-bayvwhJJIDOBVNM5bRhioVtp7Vuva6blmg340Zl-r_vM4PRytaIPuHHx2K-XwK8eellSZGWy3pH952VTNpKvXews00QzQHND_J90_hsH831KtUjTFbRqpjJi97HgXVsRBN0XYZ9XxeF2n4bnkV-ERRV8gWoB1/s320/DSC_0359.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJd0wTWtDJZJPsaMgxLjQOap4YevE75bQwhevEM7QSSLz0ITXOqR_fONE6jx3FCoHaG3mzhqUO4NjL8yP2IxWuSrnVAc0sQ7MnfdlrVXWbIDWX5_yIKI4WWh9Mtw1CRhWO1rw5QeLnHOavwz15C6e9SWLcrP6IRDYhM5pYWBmpR48l815-xQBIfBXM/s2100/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJd0wTWtDJZJPsaMgxLjQOap4YevE75bQwhevEM7QSSLz0ITXOqR_fONE6jx3FCoHaG3mzhqUO4NjL8yP2IxWuSrnVAc0sQ7MnfdlrVXWbIDWX5_yIKI4WWh9Mtw1CRhWO1rw5QeLnHOavwz15C6e9SWLcrP6IRDYhM5pYWBmpR48l815-xQBIfBXM/s320/DSC_0360.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMSwbx-1fmpq7Bt1m9Qu6-UzRDlBR3JaofNihG8Fhu8dEZpadduORno6XiBBSzcJiypm5aJNwgNa7f2Cuc-XfgDEtMroSmlt5KPbUep1S_slKa_JwOrhYxRLRWo51-u-gtlvbtSUgZvXMZotNF8scet1Ot-AbMhaZSihQ-o4r1jbf0j46Fck_KTlQ/s2100/DSC_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1765" data-original-width="2100" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMSwbx-1fmpq7Bt1m9Qu6-UzRDlBR3JaofNihG8Fhu8dEZpadduORno6XiBBSzcJiypm5aJNwgNa7f2Cuc-XfgDEtMroSmlt5KPbUep1S_slKa_JwOrhYxRLRWo51-u-gtlvbtSUgZvXMZotNF8scet1Ot-AbMhaZSihQ-o4r1jbf0j46Fck_KTlQ/s320/DSC_0362.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxeBDLLiDYYgIHWLaxlCQJxo3gMer9n02MZTlKu2eCDs4vo3hKkbImFKJwo4MzmWPJ-3ZpyNQ78ecfGHvSRxnW0pwHHvplZJR0rmt1y9XqG5woIqVJM85QFM2R5MBlVSJq7mWIcx_ojT2zVF6AVH0Gx8G1AyE7T0QK1j60pLJ6BGjEKXwXyLjH3dW/s2100/ROOH%20shellfish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxeBDLLiDYYgIHWLaxlCQJxo3gMer9n02MZTlKu2eCDs4vo3hKkbImFKJwo4MzmWPJ-3ZpyNQ78ecfGHvSRxnW0pwHHvplZJR0rmt1y9XqG5woIqVJM85QFM2R5MBlVSJq7mWIcx_ojT2zVF6AVH0Gx8G1AyE7T0QK1j60pLJ6BGjEKXwXyLjH3dW/s320/ROOH%20shellfish.JPG" width="320" /></a></div><p class="MsoNormal">The Small Plates menu included some true masterpieces. The Pacific
Coast shellfish arrived as <b>Cold BBQ</b>
of fresh Kumamoto oysters from Californian Humboldt Bay topped with sturgeon
caviar from Sacramento, and large escargots with chili-garlic sauce. The entire
composition produced quite a theatrical effect with liquid nitrogen poured over
from a cast iron teapot, and streaming down the sides of a ceramic pedestal
lined with green moss. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b>Edamame Fava Kebab</b>
(vegan) looked like a bright-green dream of springtime, made up of fresh edamame
and fava beans, sugar pea and snap pea coulis, fresh pea shoots and tiny purple
edible flowers.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLxMP199ICMzW7EOH62o4rNNlDsUANLma7rdr--7PjGoN9PcbRH3N6Rsuz-BZstPim42_8B6qf5Po5vFm8WQIWnUgtQAzausIcLs0yQvn2aFSL36fCXoqGPJ4tMjXqTvMFHZaITRsB4wPpamjedAeJGiQKlvnYDLg-Mb3cl-YQi4HaxkkHA_n1NUW/s2100/DSC_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1357" data-original-width="2100" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLxMP199ICMzW7EOH62o4rNNlDsUANLma7rdr--7PjGoN9PcbRH3N6Rsuz-BZstPim42_8B6qf5Po5vFm8WQIWnUgtQAzausIcLs0yQvn2aFSL36fCXoqGPJ4tMjXqTvMFHZaITRsB4wPpamjedAeJGiQKlvnYDLg-Mb3cl-YQi4HaxkkHA_n1NUW/s320/DSC_0343.JPG" width="320" /></a></div><p class="MsoNormal">And then there was a highly enjoyable <b>Green Peas Goat Cheese Kulcha</b> (or stuffed naan) generously
sprinkled with shaved Perigord truffle; followed by two more surprises—<b>Chicken Ghee Roast</b> of dark chicken meat
cooked in clarified butter with South Indian spices and topped with <b>kataifi </b>(shredded phyllo dough nest), garlic
aioli, Aleppo chili, and curry leaves; and <b>Tandoori
Octopus</b>—a fat tentacle of Spanish octopus, marinated and cooked in tandoori
oven, decorated with fresh and pickled radishes and edible flowers, and
garnished with Santa Barbara uni mousse and corn thecha crowned with wakame seaweed
salad and red tobiko. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7Sc-N2mgud8TqPKNqsSJtgEftw2dzNhIs1fcF4T2tD49L62HG_apwPi6oxiSltzFokRmjsN-UbTPDk_fYSjDpzui1Ui9c_ert18zVLwWlrDDGXegTLzc1GM3GUzMI8tEhPt4KizpxHdMTrI0eiZIzz7i8GE9O_a32wuA5rnlwP5tPFMXPEbncg_k/s2100/DSC_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7Sc-N2mgud8TqPKNqsSJtgEftw2dzNhIs1fcF4T2tD49L62HG_apwPi6oxiSltzFokRmjsN-UbTPDk_fYSjDpzui1Ui9c_ert18zVLwWlrDDGXegTLzc1GM3GUzMI8tEhPt4KizpxHdMTrI0eiZIzz7i8GE9O_a32wuA5rnlwP5tPFMXPEbncg_k/s320/DSC_0369.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LqG_IFD1F9PayzJPRo1sThmzQkFm_cmrZPUV_oy4bEEmbwscItrqLltn8JnoVNWLCfmnFsojih3jenSzxjyIqRQYB_F7XwVK68cLTKX1VKK4MdiI6tfwR9nRtCaDmhYD2NsPVoxQKuMF0voGZ529wLwOuCdn3rlEGrO5DmrujvxLa-obSHeDFmaq/s2100/ROOH%20table.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2100" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LqG_IFD1F9PayzJPRo1sThmzQkFm_cmrZPUV_oy4bEEmbwscItrqLltn8JnoVNWLCfmnFsojih3jenSzxjyIqRQYB_F7XwVK68cLTKX1VKK4MdiI6tfwR9nRtCaDmhYD2NsPVoxQKuMF0voGZ529wLwOuCdn3rlEGrO5DmrujvxLa-obSHeDFmaq/s320/ROOH%20table.JPG" width="320" /></a></div><p class="MsoNormal">On the Large Plates section of the menu, a classic Indian
dish, <b>Traditional Butter Chicken</b>,
headed a slew of delicacies. It was made of dark chicken meat marinated
overnight, and cooked in a clay oven, then smothered with <b>makhani</b>—a buttery red bell pepper and smoked tomato gravy. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b>Charcoal Roasted
Honey Nut Squash </b>from San Francisco’s Ferry Building Farmers Market
followed, marinated in chili yogurt, baked in charcoal oven, and served with
coconut and brown onion gravy, crispy tempura fried okra and pearl onions.<o:p></o:p></p>
<p class="MsoNormal">Finally, charred <b>Tandoori
Monkfish</b> brought in yet another symphony of flavors atop savory porridge of
millet, lentils and rice cooked in North Indian Punjabi style, with a garnish
of Bay shrimp, house-made rhubarb jam, and fried chili. These plates were
served with sides of golden <b>Saffron Rice</b>,
<b>Garlic Naan</b>, and house pickles. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvej-hO_bA38JHfCxvUmTAvecXRZodYw30HBXQD7pLlXrhlbQC_SM4IhDYBwWrt6e66Fnm_nIpoWDZtBcSoJ5AdS9F2Ws6B1ELUyFK8K3qRMhukZvpkNLwCSHSrmiXiEYlA5GV_1GkkTJltpznhbwCvAOfWhGF8xdXZJDvwEKWIYC9G2RBKt0kae3p/s2100/DSC_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvej-hO_bA38JHfCxvUmTAvecXRZodYw30HBXQD7pLlXrhlbQC_SM4IhDYBwWrt6e66Fnm_nIpoWDZtBcSoJ5AdS9F2Ws6B1ELUyFK8K3qRMhukZvpkNLwCSHSrmiXiEYlA5GV_1GkkTJltpznhbwCvAOfWhGF8xdXZJDvwEKWIYC9G2RBKt0kae3p/s320/DSC_0374.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88nNCQ8lI8IGqpKTHI-C8wXAHi1A72ExTznHO1RfXvNaNeNEIzsagHINhf1KUGXqYeSRr-mMmiT4ViWZIguICdakpBjOmvsqBg83rnmFXc-7qTGvBWZMPfKW_EXW894fCNdnBqhwUnCInelk9N3qDZR2tGWutATDjTcf8xjDtjJrcDZ5ZhuIARptj/s2100/DSC_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88nNCQ8lI8IGqpKTHI-C8wXAHi1A72ExTznHO1RfXvNaNeNEIzsagHINhf1KUGXqYeSRr-mMmiT4ViWZIguICdakpBjOmvsqBg83rnmFXc-7qTGvBWZMPfKW_EXW894fCNdnBqhwUnCInelk9N3qDZR2tGWutATDjTcf8xjDtjJrcDZ5ZhuIARptj/s320/DSC_0375.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCqnvIrAG9OtIuVoHIGFz_VKiaAesEctSN1wgK2dTW5agDm4zROkdJqpavOQehMMA4flGdSSOvDVeYHTxqBXGzET5UlMen1xK3WRgslGFM8F0n2CdBZUZ8O2cg--AymIXaQFmo8nV3CVtM7ZKNXmRuJ2-PnAZl_q56SMwSERMuMw62zhR8ALyss_M/s2100/DSC_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCqnvIrAG9OtIuVoHIGFz_VKiaAesEctSN1wgK2dTW5agDm4zROkdJqpavOQehMMA4flGdSSOvDVeYHTxqBXGzET5UlMen1xK3WRgslGFM8F0n2CdBZUZ8O2cg--AymIXaQFmo8nV3CVtM7ZKNXmRuJ2-PnAZl_q56SMwSERMuMw62zhR8ALyss_M/s320/DSC_0377.JPG" width="320" /></a></div><p class="MsoNormal">As a sweet finale, came some amazing desserts—<b>Cashew Praline Cake</b> of <b>phirni</b> mousse (a slow cooked creamy
pudding) with housemade <b>thandai</b>
(saffron, cardamom, peppercorn) ice cream and Californian black rice wafer; <b>Masala Chocolate Tart</b> with pistachio
cream, chai-spiced sauce, and <b>kulfi</b> (traditional
mixed nut gelato); and <b>Coconut Leches
Cake</b> with lychee mousse and coconut jelly.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNRX2OeOngXonAiI_sMX2Fe0qe792XdpKM_SNAC2durdydEb6D56OTiH16sFmv89qavIqiK4Ba9LIhPtoKLGxd-Rmh2aU9WDTEp7HshNCLR-a-Rcx51R858L3vZcJ7um8V0coQHTVgimBeDLeFOfxn0YGE_BhZA8zv6BfMduGQ3ppF9t1aCKIlGmB/s2100/DSC_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNRX2OeOngXonAiI_sMX2Fe0qe792XdpKM_SNAC2durdydEb6D56OTiH16sFmv89qavIqiK4Ba9LIhPtoKLGxd-Rmh2aU9WDTEp7HshNCLR-a-Rcx51R858L3vZcJ7um8V0coQHTVgimBeDLeFOfxn0YGE_BhZA8zv6BfMduGQ3ppF9t1aCKIlGmB/s320/DSC_0333.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ2B9__LrJv-R3PKHxKdF5S99kzhy8ESHm4jTPWdk625mqjDnfuLw1shpCMBYrGturSz4coEeaJ8HtLAMECikHSDwd9zZ-Svhakm_1zP4YJTY3YvSxRNm2r2CgOxIaqPzn1z61hpfXwIzFa8ZfP9ALJQZyl2MQp6ZiOMFG-D7U3fdnNo5n4O1S8ao/s2100/DSC_0342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="2100" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQ2B9__LrJv-R3PKHxKdF5S99kzhy8ESHm4jTPWdk625mqjDnfuLw1shpCMBYrGturSz4coEeaJ8HtLAMECikHSDwd9zZ-Svhakm_1zP4YJTY3YvSxRNm2r2CgOxIaqPzn1z61hpfXwIzFa8ZfP9ALJQZyl2MQp6ZiOMFG-D7U3fdnNo5n4O1S8ao/s320/DSC_0342.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtijuDi2odvSUYZGKrXt9PFbXKJPLFRn_Q9qOI9h5tExoEiRdgzL82FyQKPd9GWqNPBPZHBO7cOCkWFiFPi9zYxfgThp6xcp-pkZxosfk88FEfNfBNXHOYhftoPlkuHcS5QOg55dHhq8KgVWAUz7Taek1S_GkyL-hBGdwVp6ELnfymjbZIp8kyRYwp/s2100/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="2100" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtijuDi2odvSUYZGKrXt9PFbXKJPLFRn_Q9qOI9h5tExoEiRdgzL82FyQKPd9GWqNPBPZHBO7cOCkWFiFPi9zYxfgThp6xcp-pkZxosfk88FEfNfBNXHOYhftoPlkuHcS5QOg55dHhq8KgVWAUz7Taek1S_GkyL-hBGdwVp6ELnfymjbZIp8kyRYwp/s320/DSC_0355.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8i1aYEh0YKqHpHdkm18_7tSjqEeSoVqOjP6VygRnFWCuvw2_MbJM9IXZPyu_n9r79Nfu7MU1fukGtQwIr5_cfrNIdNc2lY2sVjt2kZSHas53--YK0MUTP0LrOwDUPB-vM9LrEB7D1dBHaWwjsleij4uCE1ZZSSGZh_ESAUQd9uCMOGQk55Znn9R5/s2100/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1988" data-original-width="2100" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8i1aYEh0YKqHpHdkm18_7tSjqEeSoVqOjP6VygRnFWCuvw2_MbJM9IXZPyu_n9r79Nfu7MU1fukGtQwIr5_cfrNIdNc2lY2sVjt2kZSHas53--YK0MUTP0LrOwDUPB-vM9LrEB7D1dBHaWwjsleij4uCE1ZZSSGZh_ESAUQd9uCMOGQk55Znn9R5/s320/DSC_0379.JPG" width="320" /></a></div><p class="MsoNormal">Working on par with the talented chef is an outstandingly
creative Head Bar Mixologist <b>Marco
Hernandez</b> whose multicolored cocktails are inspired by the six tastes of Ayurvedic
Rasas—sweet, sour, salty, bitter, pungent, and astringent) and equally pleasing
to the eye and to the palate. They not only provide a perfect match to Chef
Pujan’s dishes, but also are interestingly delicious enough to be enjoyed on
their own. (Would that have anything to do with the always lively bar area at
the gorgeously stylish restaurant?) </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">An amaranth-colored <b>Just
Beet It</b> in “pungent” category is made of Copper Kings apple brandy, red
beet juice, pomegranate, and cinnamon. A “salty” Harayana Sour is a pleasing
combination of Novo Fogo cachaça, mandarin, carrot, and chipotle, cleverly
decorated with tiny carrot greens. An “astringent” <b>Imli Express</b>, made with Milagro Reposado tequila, tamarind, pineapple,
and habanero bitters, is visually enhanced with a little dry ice, while a
“sweet” Chai Fusion made with Reyka vodka, Orgeat syrup, masala chai, and
coconut, is crowned with coffee foam. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2Jj8kTHFegt0YieMe_iPLZRJpW3Es3qLSe7XqFYa1QO8at3RgRaEiQiSIYOzMHpQT7wEjC59zGNEqVNYzxnMLx9qBi4E6Eiv__WE8szpMZLSv1QHXhoUpqWUMoaJmJDyShmH4RHVADqSoKsPI72-wP8rOjwVex3ugJ-d_4Q5bkUJY2uY66IwzRjK/s2100/DSC_0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1639" data-original-width="2100" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2Jj8kTHFegt0YieMe_iPLZRJpW3Es3qLSe7XqFYa1QO8at3RgRaEiQiSIYOzMHpQT7wEjC59zGNEqVNYzxnMLx9qBi4E6Eiv__WE8szpMZLSv1QHXhoUpqWUMoaJmJDyShmH4RHVADqSoKsPI72-wP8rOjwVex3ugJ-d_4Q5bkUJY2uY66IwzRjK/s320/DSC_0372.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dTkb_jIAvUrRC0oQt7-yYDfnnt5N74_U0TeURlacLrDbDgadGZLzfUO64_xpwiSAdxzvfafmh0KI6eS2IxCqEPPBJGB9OwoErsqKcaGVsX9kgPCcLfBKZhkt1Eag15mbOFITSPiT1t2VfizRO7XIqjK3ced7A7iowWhD3-3zFVWSdW0HkrO_ONn1/s2100/DSC_0384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="2100" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dTkb_jIAvUrRC0oQt7-yYDfnnt5N74_U0TeURlacLrDbDgadGZLzfUO64_xpwiSAdxzvfafmh0KI6eS2IxCqEPPBJGB9OwoErsqKcaGVsX9kgPCcLfBKZhkt1Eag15mbOFITSPiT1t2VfizRO7XIqjK3ced7A7iowWhD3-3zFVWSdW0HkrO_ONn1/s320/DSC_0384.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfN2-fFyPbYDVldAePchMmO5WjZmCjIS8SoBH3-tiTM6BjYncYw53yaUYDfTyw-HQucCLdxih79uWuyUBYLsR73Y14xI2PD8seKB3iXhbaTK0LR5FlPQ50Lfz6AYYWlUwyOKZN5NO1dncVjqxGLUKIJAGXHcOYYo1njypQDXr0fGqxnsZq-gwJGiT/s2100/DSC_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="2100" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfN2-fFyPbYDVldAePchMmO5WjZmCjIS8SoBH3-tiTM6BjYncYw53yaUYDfTyw-HQucCLdxih79uWuyUBYLsR73Y14xI2PD8seKB3iXhbaTK0LR5FlPQ50Lfz6AYYWlUwyOKZN5NO1dncVjqxGLUKIJAGXHcOYYo1njypQDXr0fGqxnsZq-gwJGiT/s320/DSC_0388.JPG" width="320" /></a></div><p class="MsoNormal">The wine list at ROOH is extremely well-curated by the
hospitable General Manager and wine director <b>Sergio Blandon</b>, and includes some delightful rare selections, like
the champagne <b>Telmont Réserve Brut</b>
of three grape varieties—rich and creamy with remarkable freshness and
fruitiness; the best in class Talbott “Sleepy Hollow” Chardonnay from San Lucia
Highlands, California; and “The Language of Yes” Grenache from Santa Maria
Valley, California.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The concept of ROOH (which means “soul” or “spirit”) was
created by a husband and wife of co-founders <b>Anu </b>and <b>Vikram Bhambri</b>, and
their team, led by the Executive Chef <b>Sujan
Sarkar</b> and Chef de Cuisine <b>Pujan
Sarkar</b>. The very design of the San Francisco location emanates a feeling of
contemporary sophistication, steeped in centuries-old tradition. The service is
impeccable, friendly and efficient, with all servers wearing made-in-India
elegant aprons (yes, there’s such a thing as an elegant apron!) emblazoned with
ROOH logo. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPJPmlOXk2-V7IdgfcGAhZGz2EMWUGOLReki2InY1_7-shw8AAvQXEY4l_tWkz59WUbkF4A8PPYjiAgGdmTftsaSwM1oOVkH-R1szZY3Tsn4srhqlz-NiJpoageaXvneHsd1x8AARuPZpvRP53Zqbf9kqG83nrpcqnyXOv80DobL6ZdbMPabH0Vmy/s2100/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="2100" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPJPmlOXk2-V7IdgfcGAhZGz2EMWUGOLReki2InY1_7-shw8AAvQXEY4l_tWkz59WUbkF4A8PPYjiAgGdmTftsaSwM1oOVkH-R1szZY3Tsn4srhqlz-NiJpoageaXvneHsd1x8AARuPZpvRP53Zqbf9kqG83nrpcqnyXOv80DobL6ZdbMPabH0Vmy/s320/DSC_0395.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPSnCi7YY4VwhgxrTJfbrrX0ad8ubMSLLLbmet4zpySx6zgbgSYLOsO4Pp4wjqt24niPW9tPZTHODPkPFTthfE5n31KHvKQ6158xvADLIDWEmbA_JgJhCWOtAWfEjKmv-2sqqiCAqU7aE3TJCBks_bLVpseL1nMEBJHMcpjUn6ehz2OblHsMhB6f5/s3162/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3162" data-original-width="2100" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPSnCi7YY4VwhgxrTJfbrrX0ad8ubMSLLLbmet4zpySx6zgbgSYLOsO4Pp4wjqt24niPW9tPZTHODPkPFTthfE5n31KHvKQ6158xvADLIDWEmbA_JgJhCWOtAWfEjKmv-2sqqiCAqU7aE3TJCBks_bLVpseL1nMEBJHMcpjUn6ehz2OblHsMhB6f5/s320/DSC_0389.JPG" width="213" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Huys9kGGxg-qEbe8iVfj23Pl81AbGrq4UxOaoR8eBVMrfcbuFUVaqVLfK81wn58NE-iCNHJHdzp0rW-2fdgL2H9OR2b0O3gc0yT7TEQpefo7ovGBpuUKyhUXKMTMFes2FsiHavqGBhSBmd-4rBq0FKmfJoHxIIMD4gDC5f2zw91MZSpI4ivxXFN/s2100/DSC_0365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="2100" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9Huys9kGGxg-qEbe8iVfj23Pl81AbGrq4UxOaoR8eBVMrfcbuFUVaqVLfK81wn58NE-iCNHJHdzp0rW-2fdgL2H9OR2b0O3gc0yT7TEQpefo7ovGBpuUKyhUXKMTMFes2FsiHavqGBhSBmd-4rBq0FKmfJoHxIIMD4gDC5f2zw91MZSpI4ivxXFN/s320/DSC_0365.JPG" width="320" /></a></div><div style="text-align: left;"><b>ROOH San Francisco</b>
is located at 333 Brannan St, #150, San Francisco, California. Call (415)
525-4174 or visit <a href="https://www.roohrestaurants.com/">https://www.roohrestaurants.com/</a>. </div></div>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0tag:blogger.com,1999:blog-6205286418564222833.post-36061574829837060592022-12-29T18:59:00.007-08:002022-12-29T19:02:27.995-08:00Master Chef Rudi Sodamin Leads Culinary Cruises on Holland America Line <p><b>By Emma Krasov.
Photography by Yuri Krasov</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ddfmJVkRBN_phCPAm2TC-sTXEzVHLP4wX1rKYH6uqXWKMN87sHb5P0jiKAP8ONQWBtZlV3aPC3JXOFtwXs2UVO4jwG0_Q6S8OXqaHNRg_qy_GOX5qdV2FnuFo9NXQ3Wp3JHxSqM6Q4t-ry-Wn6dZHa0nzBsS4QTAhltqeEc5waKFYBIhUDGP7JeY/s2100/DSC_0517.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="2100" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ddfmJVkRBN_phCPAm2TC-sTXEzVHLP4wX1rKYH6uqXWKMN87sHb5P0jiKAP8ONQWBtZlV3aPC3JXOFtwXs2UVO4jwG0_Q6S8OXqaHNRg_qy_GOX5qdV2FnuFo9NXQ3Wp3JHxSqM6Q4t-ry-Wn6dZHa0nzBsS4QTAhltqeEc5waKFYBIhUDGP7JeY/s320/DSC_0517.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">A lively, chatty crowd that gathered by the water’s edge at
the <b>Port of San Diego</b>, California, was
actually a queue, divided according to each group of passengers’ designated
boarding times. Ready for a week-long Mexican Riviera cruise aboard majestic <b>Koningsdam</b>, we found our time slot group
on B Street Pier, and stood at the end of the line that immediately extended
further away behind us.</div><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaftNJfnB8d5IG0pBzWh41t7ckqzVREpkNZHVrPpYGGhHZ8Mqx4JMvmRVS_1HtVOWhAMndrogK0oaGGxM7EuezzR5n0xOAjlRGZDyQkNhtVZbrtdIr6hXkaibMshh_5C_e-v9O7d99bY0i8SVRwpMneZp6YLBG0X6cGsVkzvloOu93vU2kokI88K1u/s2100/1.%20Port%20of%20San%20Diego.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1489" data-original-width="2100" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaftNJfnB8d5IG0pBzWh41t7ckqzVREpkNZHVrPpYGGhHZ8Mqx4JMvmRVS_1HtVOWhAMndrogK0oaGGxM7EuezzR5n0xOAjlRGZDyQkNhtVZbrtdIr6hXkaibMshh_5C_e-v9O7d99bY0i8SVRwpMneZp6YLBG0X6cGsVkzvloOu93vU2kokI88K1u/s320/1.%20Port%20of%20San%20Diego.JPG" width="320" /></a></p>
<p class="MsoNormal">Even though my husband and I spend all our family vacations
traveling the world, and at any given time we can be caught plotting our next
trip, cruising hasn’t been our preferred pastime, for better or for worse. <o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnUf6DQXV88-5ZsulDfoBYSTDqbgPEhgtin_08Moo9A4FlEbZoSSww08KTiIa7QUPZzDOXN_8soa-0gh2MVnGX4RD8_Kgq4RZV4uTFD23Tmac9CF4uAZtilr3CkjSsw-czKnT9UhYuCOTOwZwNi58a8J2HPDUbWRFsn4lA1OxazmeqJNJEmbp6qSM/s2100/DSC_0534.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1300" data-original-width="2100" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnUf6DQXV88-5ZsulDfoBYSTDqbgPEhgtin_08Moo9A4FlEbZoSSww08KTiIa7QUPZzDOXN_8soa-0gh2MVnGX4RD8_Kgq4RZV4uTFD23Tmac9CF4uAZtilr3CkjSsw-czKnT9UhYuCOTOwZwNi58a8J2HPDUbWRFsn4lA1OxazmeqJNJEmbp6qSM/s320/DSC_0534.JPG" width="320" /></a></p><p></p><p class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Holland America Line</b>
made us change our minds and embark on an ocean liner adventure thanks to their
newly implemented <b style="mso-bidi-font-weight: normal;">Culinary Cruises</b>
program and a promise of master chef and <b style="mso-bidi-font-weight: normal;">Culinary
Council</b> chairman <b style="mso-bidi-font-weight: normal;">Rudi Sodamin’s</b> highly
entertaining cooking demo and a lavish Chef’s Table dinner onboard Koningsdam. <span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Looking ahead, with the promise gloriously delivered, plus
the ship’s sleek contemporary design, abundance of wonderful contemporary art,
impeccable service, and an amazing array of stylish restaurants and
entertainment venues, our cruise turned out to be a success, and the most
memorable trip of 2022, when we feverishly tried to catch up with travel after
two and a half years of COVID-induced isolation. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></p>
<p class="MsoNormal">Dedicated in 2016, and registered in the Netherlands, Koningsdam
is a 975-ft midsize ship with the 2,650 passenger capacity—one of the biggest,
most technologically advanced and luxurious vessels of Holland America Line. The
latter, originally named, Netherlands-America Steamship Company, was founded in
1873, and headquartered in Rotterdam, the Netherlands with the goal to provide freight
and passenger services to the Americas. Now, the company offers more than 500
cruises on its 11 vessels to hundreds of ports on all seven continents.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN4YSr0K0__Nib8b1KbRm0v9mia7mD7woMslWWmZM9cWrPrmy4O8Y41Mw0_q1b3ydzPOOdVnD7rvvfIbpdSiQoLq2f4KG8Akl916RUXTFgqbuHHKeYzobJYyusI2veQf7YI1FtRLeOBCySrSthLMrjJaW7JI90bP9vz8Ej5o6wXQubGMIknb8zQh4/s2100/DSC_0506.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN4YSr0K0__Nib8b1KbRm0v9mia7mD7woMslWWmZM9cWrPrmy4O8Y41Mw0_q1b3ydzPOOdVnD7rvvfIbpdSiQoLq2f4KG8Akl916RUXTFgqbuHHKeYzobJYyusI2veQf7YI1FtRLeOBCySrSthLMrjJaW7JI90bP9vz8Ej5o6wXQubGMIknb8zQh4/s320/DSC_0506.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnIEjkwgarOGW60uoibdCygFG2S0ysjtWraYiJLRXR0Un4fCshDzT1dxC4X0g73DfaRrafyMkjpkloTXhJwG8cnSSla1MmyAP9BKhQ1TxaAdZJkWZiRt7oTyM8cTIr5fEXbaF03kQROP2ekmvU6043caTaRpiS-tbt42dPDLIrzlGcSqo9C7IT-yq/s2160/3.%20Sea%20View%20swimming%20pool.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnIEjkwgarOGW60uoibdCygFG2S0ysjtWraYiJLRXR0Un4fCshDzT1dxC4X0g73DfaRrafyMkjpkloTXhJwG8cnSSla1MmyAP9BKhQ1TxaAdZJkWZiRt7oTyM8cTIr5fEXbaF03kQROP2ekmvU6043caTaRpiS-tbt42dPDLIrzlGcSqo9C7IT-yq/s320/3.%20Sea%20View%20swimming%20pool.JPG" width="320" /></a></div><p class="MsoNormal">Along the decks of the gorgeous Koningsdam, we found elegant
staterooms of several categories; a spacious <b>World Stage Theatre</b>, equipped with the newest audio-visual devices;
dozens of cozy, artfully appointed public spaces; fitness and wellness
facilities, a spa, a casino, a sizeable <b>Lido
Deck Pool</b> under a movable glass dome, and both upscale and casual eateries
to meet every demand and satisfy every palate. </p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">On the very first evening, right after watching the San
Diego skyline disappearing in the golden hue of an early sunset, framed by
flocks of seagulls up in the sky and tiny sailboats underneath, we dined at the
posh onboard steakhouse, <b style="mso-bidi-font-weight: normal;">Pinnacle Grill</b>.
The restaurant has a nightly menu of outstanding stakes and other signature
dishes, rivaled by the beverage list of classic cocktails and exceptional
wines, mostly from Washington State, due to Holland America Line headquarters
being located in Seattle. <o:p></o:p></p>
<p class="MsoNormal">Many special menu items at this white-tablecloth
establishment were created exclusively by <b style="mso-bidi-font-weight: normal;">David
Burke</b>, one of the Culinary Council distinguished chefs.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9RKtsB2Qq9DwgZC7H3D4pKu7EwpaU6v4FTSM7D74tziHamwkvAPT5-zCTV6sGmk-VLOmK7o7dU6Xkvt6eN-js96sSdiWlWLD4GxKESCBxeqxDa52nQGqthXXyk9A0WqwTrS_wtOrGeXicJI1ZTRg5WVHWI0v4Rt6HnN9Q7PlhCnmc_TA5dNUr0iJ/s2100/DSC_0546.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1691" data-original-width="2100" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9RKtsB2Qq9DwgZC7H3D4pKu7EwpaU6v4FTSM7D74tziHamwkvAPT5-zCTV6sGmk-VLOmK7o7dU6Xkvt6eN-js96sSdiWlWLD4GxKESCBxeqxDa52nQGqthXXyk9A0WqwTrS_wtOrGeXicJI1ZTRg5WVHWI0v4Rt6HnN9Q7PlhCnmc_TA5dNUr0iJ/s320/DSC_0546.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEDFbb5abfR4CYqR1sChhMYT0y-xtJVhkHPLighUlQnDVNVg2pkuHhxtsRlPKfic2x3Q0N0CbYo97UUZZX7ytUuX63gQb4idtT5XxjYh9RW4vbRwlamHMCjole_niJsSdCkeDdtsOz8uMvpehrLn5zgnFgI8GKkypCnJWcgkbjBMF9_-oU8JP1wU6/s2100/DSC_0552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEDFbb5abfR4CYqR1sChhMYT0y-xtJVhkHPLighUlQnDVNVg2pkuHhxtsRlPKfic2x3Q0N0CbYo97UUZZX7ytUuX63gQb4idtT5XxjYh9RW4vbRwlamHMCjole_niJsSdCkeDdtsOz8uMvpehrLn5zgnFgI8GKkypCnJWcgkbjBMF9_-oU8JP1wU6/s320/DSC_0552.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_IJndFtlRd7rdEZEmnavpFBvHZnI4bGDPulSZdlCTWTeixIfzSwIhLltotc2ghbgI13GfQgpRYIw9OOhCcyC3F_bj-bdkznjGALYOaliO_PFHJlUyBz65K4z8vEc2BuUXLwybJ0B-vG6MmagZiaZK-Sf-Pm-alRqpn2Q2nvpv5m9NIIHvUuh3a9Q/s2100/DSC_0555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_IJndFtlRd7rdEZEmnavpFBvHZnI4bGDPulSZdlCTWTeixIfzSwIhLltotc2ghbgI13GfQgpRYIw9OOhCcyC3F_bj-bdkznjGALYOaliO_PFHJlUyBz65K4z8vEc2BuUXLwybJ0B-vG6MmagZiaZK-Sf-Pm-alRqpn2Q2nvpv5m9NIIHvUuh3a9Q/s320/DSC_0555.JPG" width="320" /></a></div><span style="text-align: justify;">His incredibly flavorful </span><b style="text-align: justify;">Clothesline Candied Bacon</b><span style="text-align: justify;">, glazed with
maple syrup and spiced with black pepper, is served hanging from a “clothesline,”
indeed, garnished with a wedge of lemon and a slice of half sour pickle, while </span><b style="text-align: justify;">Beef Tenderloin with Lobster Dumplings</b><span style="text-align: justify;">
presents the best of surf and turf, enhanced by a touch of seasonal veggies,
celery root purée, horseradish bordelaise sauce, and lobster béarnaise.</span><p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvXEmHtGUrzrMsffnjqvsZUUjqLCczIJ9y0xXVih90EIWe2WzqcIEYGMnaYOZJALh-z0wtmcUMvno13ofEOy65rFrbbCowKVYxOkwVXZp0w0mZgMNUCogDPMe8Fi6a2nsvs7U9DVJ_Eg6vD-5RsOHZ8-po8N4JvhtysiuFVTEjuGPvHhj-0Xb3WnE/s2100/DSC_0549.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1453" data-original-width="2100" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvXEmHtGUrzrMsffnjqvsZUUjqLCczIJ9y0xXVih90EIWe2WzqcIEYGMnaYOZJALh-z0wtmcUMvno13ofEOy65rFrbbCowKVYxOkwVXZp0w0mZgMNUCogDPMe8Fi6a2nsvs7U9DVJ_Eg6vD-5RsOHZ8-po8N4JvhtysiuFVTEjuGPvHhj-0Xb3WnE/s320/DSC_0549.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUuCSjWjDkO7n2y6xHCAuI65qutWTJSNchvmnA-yo7iTrJTeYaKkHAo8iBucYrZeZFKMdHV93pKhGsPEhvP7tbUBUkh7JiSphbrnlrOZQCaH4fYwnCXF9LVTBzNK931bmOZn0D2S32Y-TrQ8ByZQveFRfoi0g9G3_CpVa79lBHOBSVHBan0BNsjUg/s2100/DSC_0559.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUuCSjWjDkO7n2y6xHCAuI65qutWTJSNchvmnA-yo7iTrJTeYaKkHAo8iBucYrZeZFKMdHV93pKhGsPEhvP7tbUBUkh7JiSphbrnlrOZQCaH4fYwnCXF9LVTBzNK931bmOZn0D2S32Y-TrQ8ByZQveFRfoi0g9G3_CpVa79lBHOBSVHBan0BNsjUg/s320/DSC_0559.JPG" width="320" /></a></div>There are too many wonderful menu choices at Pinnacle Grill
to mention them all, but some of the most popular seem to be the venue’s signature
appetizer, <b>Jumbo Lump Crab Cakes</b>
with cucumber and sweet chili-mustard, and a main course of a <b>Double-cut 14 oz Kurobuta Pork Chop</b>
with caramelized onions in Walla Walla apple pan jus.<p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Equally remarkable dessert menu
features<b style="mso-bidi-font-weight: normal;"> Jacques Torres Chocolate
Soufflé</b> with vanilla Chantilly foam and crème anglaise, and <b style="mso-bidi-font-weight: normal;">Key Lime Pie</b> with whipped cream.<o:p></o:p></p><p class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrCivDpCy0O2-2fy3LcUuD2JRJNZC9pMHFOHZHuJtiCyInQapQYlGc5CUesVXZgQvTxotf7jytSEp7WgHnIUaseLmxbZe7LNCmre4boo4yIUAG-lsEYFahukoxI8WYE-5sXEID9FM3V3W6rclyInTkicZy_DsvjfLeDsqfJmTOxHST3g_1wX_9LUz/s2100/2.%20Origin%20Story%20at%20World%20Stage.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1387" data-original-width="2100" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrCivDpCy0O2-2fy3LcUuD2JRJNZC9pMHFOHZHuJtiCyInQapQYlGc5CUesVXZgQvTxotf7jytSEp7WgHnIUaseLmxbZe7LNCmre4boo4yIUAG-lsEYFahukoxI8WYE-5sXEID9FM3V3W6rclyInTkicZy_DsvjfLeDsqfJmTOxHST3g_1wX_9LUz/s320/2.%20Origin%20Story%20at%20World%20Stage.JPG" width="320" /></a></p>
<p class="MsoNormal">That night, the World Stage Theatre had a full house for a
deeply moving <b style="mso-bidi-font-weight: normal;">Origin Story</b> video
presentation with a live narrator talking about Holland America Line‘s 150-year
history, rich with international adventures, heroic voyages, great celebrity names,
and historic events.</p><p class="MsoNormal"> <span style="mso-spacerun: yes;"> </span><o:p></o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN_zjCJZyTdSnWdl7l2NQ5EG3EEoLC1S1Rs5eXlJLc-_Z7G5UIzeY_yskOuIb1gAR1jtaenWt9kXZCPIl8NDcWoLsmJc1buKU6db3agZBZwZf3mZUFeMFQI-gT4NH4CmPNUYiLsoYu-cn0WP0QkHEuBLMOFhtAqUJkk7q7vVpVBAH8hl2wR4RAKnT/s2100/DSC_0572.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1401" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN_zjCJZyTdSnWdl7l2NQ5EG3EEoLC1S1Rs5eXlJLc-_Z7G5UIzeY_yskOuIb1gAR1jtaenWt9kXZCPIl8NDcWoLsmJc1buKU6db3agZBZwZf3mZUFeMFQI-gT4NH4CmPNUYiLsoYu-cn0WP0QkHEuBLMOFhtAqUJkk7q7vVpVBAH8hl2wR4RAKnT/s320/DSC_0572.JPG" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46RpzFqzbRzKxEkpoiB1ChDtfAbmACtxZ-IfOvifUcdslyz8n1wT-toQcNwxTii9jFuEzU4BuqXDCNFjNDc9otA7GoMR-72eR2ymgjVJHVJb5TokIra9WCPSvbz6O4W8ilABirpUkExhwAbqhfolHKQYWTPROy_o-BUD0CBrulfK0WlkFBddvWRnP/s2100/DSC_0594.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="2100" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46RpzFqzbRzKxEkpoiB1ChDtfAbmACtxZ-IfOvifUcdslyz8n1wT-toQcNwxTii9jFuEzU4BuqXDCNFjNDc9otA7GoMR-72eR2ymgjVJHVJb5TokIra9WCPSvbz6O4W8ilABirpUkExhwAbqhfolHKQYWTPROy_o-BUD0CBrulfK0WlkFBddvWRnP/s320/DSC_0594.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5JwTrAd3tqwt-Hqqh59vqELrv1cMqDCkeoYT7QCQnwXQcGXEcYRuyNBQhmG6pL0ZaSY0dongiLys0COONerZvaGKBeB3_5qMVVobSWC_DQKgvFuW4Dip13XkaKr4IzPxZZ6jzp2CG5T5V8KjZsGTf-DSeHl-Y1V3mPrL_Ve-JZ8m0urJMwij1Omc/s2100/5.%20Rudi's%20cooking%20demo.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1431" data-original-width="2100" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5JwTrAd3tqwt-Hqqh59vqELrv1cMqDCkeoYT7QCQnwXQcGXEcYRuyNBQhmG6pL0ZaSY0dongiLys0COONerZvaGKBeB3_5qMVVobSWC_DQKgvFuW4Dip13XkaKr4IzPxZZ6jzp2CG5T5V8KjZsGTf-DSeHl-Y1V3mPrL_Ve-JZ8m0urJMwij1Omc/s320/5.%20Rudi's%20cooking%20demo.JPG" width="320" /></a><p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">The next day, World Stage’s
enormous space was transformed into a live </span><b style="text-align: justify;">Rudy’s
Cooking Demo</b><span style="text-align: justify;"> with Chef Sodamin presenting his kitchen staff to the public,
and then sharing his soufflé recipe, prepared right in front of our eyes with a
help from a few volunteer assistants from the audience.</span></div><p></p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">With egg whites whisked at a
cosmic speed, Grand Marnier flowing, and powdered sugar flying, the cooking
demo was as much first class entertainment as it was an educational session on
how to make a finger-licking dessert by the Chef’s best recommendations. <o:p></o:p></p>
<p class="MsoNormal">“If I can do it, you can do it! Hello!” proclaimed Chef Rudi
to his team, and shared other tidbits of wisdom, accumulated in the course of
his 50-year culinary career, like “Without humor in the kitchen the food won’t
be good,” and “If your cooking doesn’t work out, you try it again! Keep going,”
interspersed with practical advice to make sure the eggs are room temperature,
and all doors and windows are closed for the soufflé making to avoid drafts that
can ruin whisked egg whites.<o:p></o:p></p>
<p class="MsoNormal">He encouraged his helpers with lots of cheers, and concluded
with, “Let’s put it in the oven, and pray!” to the audience’s delight. <o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">A detailed recipe, printed on a celebratory
card, was distributed among the present public for everyone to try and
replicate it at home. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjmqODb2yAwZjmI1tqIoN8ck68C-iW2fdh0Au1E3KGqBINWBuWpuR-W7Sl-qIbJKaY0cAzxy__4v1uO0jwCGLSoqpKGTfuWa7-1i52aTTIgIjjWrUnuh5zHp2M8Ee6n78UGf9YSIqOrX2-jKgi91r4IfVhU2_YiLGH5EqBCB942srvqAhe7uTku4L/s2100/6.%20Rudi's%20restaurant%20Food%20Face%20plate.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjmqODb2yAwZjmI1tqIoN8ck68C-iW2fdh0Au1E3KGqBINWBuWpuR-W7Sl-qIbJKaY0cAzxy__4v1uO0jwCGLSoqpKGTfuWa7-1i52aTTIgIjjWrUnuh5zHp2M8Ee6n78UGf9YSIqOrX2-jKgi91r4IfVhU2_YiLGH5EqBCB942srvqAhe7uTku4L/s320/6.%20Rudi's%20restaurant%20Food%20Face%20plate.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bY3B1qXcIFN1RhcEtp_k3o8v5-la4i_HKUeT7S9nSM1uB-oc3-LdPYA8-RGL5DGzx-AWNWCkNkmkz4rtKXIfk3lz53L1Mg7dUt8zcvv35oQPkbHm-q2uKJy3vgEH6S_cLIFZy5gDrLlLw5OiBT1Y71qRVu5WmwAbAa-TBodhrr3qFe9d2vSPr39X/s2100/DSC_0646.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bY3B1qXcIFN1RhcEtp_k3o8v5-la4i_HKUeT7S9nSM1uB-oc3-LdPYA8-RGL5DGzx-AWNWCkNkmkz4rtKXIfk3lz53L1Mg7dUt8zcvv35oQPkbHm-q2uKJy3vgEH6S_cLIFZy5gDrLlLw5OiBT1Y71qRVu5WmwAbAa-TBodhrr3qFe9d2vSPr39X/s320/DSC_0646.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYqQ9083EDt-nopUJ3odxhrOE5zRei2OuppZ0TuaPDIQsKvsAZ-r67HpiOieSFf9NFheiorS4exJeforXicUT_wpCwLxI6H5Gf7AU2ISYG-HUgINm4hIIoaBsImNjUdM4O7T9sT1gapl_fsTC3b55yelNZD5x03CH7ej57dzVY59WAJlc7kXOX4ZG/s2100/DSC_0651.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYqQ9083EDt-nopUJ3odxhrOE5zRei2OuppZ0TuaPDIQsKvsAZ-r67HpiOieSFf9NFheiorS4exJeforXicUT_wpCwLxI6H5Gf7AU2ISYG-HUgINm4hIIoaBsImNjUdM4O7T9sT1gapl_fsTC3b55yelNZD5x03CH7ej57dzVY59WAJlc7kXOX4ZG/s320/DSC_0651.JPG" width="320" /></a></div><br /><p class="MsoNormal" style="text-align: justify;">The full spectrum of Chef
Sodamin’s mastery, best understood at his signature restaurant, <b>Rudi’s Sel der Mer</b>, shined that evening
at the long-anticipated <b>Culinary Council
Dinner</b>. The Chef’s Table menu sounded like a piece of heaven, especially
since we knew that the Line was committed to sourcing only Alaskan fresh-caught
sustainable seafood, and local produce in any destination.</p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal">Our five-course dinner started with a cute amuse-bouche of
salmon pate on a fish-shaped cracker, and proceeded to <b style="mso-bidi-font-weight: normal;">Langoustine Bisque</b>, poured tableside, and made with monkfish,
shrimp, grouper, clams, fennel, and brandy cream. Sacha Lichine’s <b style="mso-bidi-font-weight: normal;">2018 “Whispering Angel” Rosé</b> from Caves
d’Esclans, Côtes de Provence, France, made a great pairing for this velvety
seafood soup. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HwQ2hq19ySo3Ni1QuKcUO5NsXb4QrIFc5tN5pBs4fdl12EC-H9ltGSsuK8i22BFG7C52oE-8jbr3m-7eU-1fpWha05REb10LKdw_Exyb9T_pDXtd4Z08PloOFp9QlDqdE3FPC2s-jLRE8cbTLlqaTSZb2p7zpEhjvzR9b6_S27rwM9cMCjTAtXOw/s2100/DSC_0653.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1663" data-original-width="2100" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HwQ2hq19ySo3Ni1QuKcUO5NsXb4QrIFc5tN5pBs4fdl12EC-H9ltGSsuK8i22BFG7C52oE-8jbr3m-7eU-1fpWha05REb10LKdw_Exyb9T_pDXtd4Z08PloOFp9QlDqdE3FPC2s-jLRE8cbTLlqaTSZb2p7zpEhjvzR9b6_S27rwM9cMCjTAtXOw/s320/DSC_0653.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintEVwZpnMZpr9zdeN0t0FDZtfwmO7ApsZF8KOnhU4MYpVz6UWdDNP4QfanwYxPHas4gmwKdf259YU0WOULuczB7yUGDALp5aVn0NPOWj-PyYWrkP6SZgfb4oZGcV_v-VBbx3P2jcn2YZCDuNtHTi1fEG7JLzpdvXfxuy6qFOiVgUdHhQ4Sc65Oyvr/s2100/Rudi's%20lobster%20tail.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintEVwZpnMZpr9zdeN0t0FDZtfwmO7ApsZF8KOnhU4MYpVz6UWdDNP4QfanwYxPHas4gmwKdf259YU0WOULuczB7yUGDALp5aVn0NPOWj-PyYWrkP6SZgfb4oZGcV_v-VBbx3P2jcn2YZCDuNtHTi1fEG7JLzpdvXfxuy6qFOiVgUdHhQ4Sc65Oyvr/s320/Rudi's%20lobster%20tail.JPG" width="320" /></a></div><br /><p class="MsoNormal"><b>Morel and Porcini
Risotto</b> with red beets, zucchini, asparagus, and Parmigiano-Reggiano was
paired with <b>2019 La Crema Pinot Noir</b>
from Sonoma County, California, while a gorgeously plated, as if swimming in a
blue water, <b>Butter Pouched Lobster</b>
tail with crab, peas, onion, and basil found its perfect match in <b>2016 Pio Cesare Piodilei Chardonnay</b>
from Piedmont, Italy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzSt_tpWMcjIa5FUmox2HamDaORB9LZj4-mUPV_2A00_gsDl7sYQkjNtTrBuYfMVyA1UF9Gf7fu5f2wwY8Fjp0GedEq0sDMdf0cQThw7bu2mv9mt5CljZFfjbGNbUyxWnWeHd59H5SC5dTTlfRnC-P3LY_uiOCc678FDZ8WPOVlS8cE8q2tl61H06/s2100/DSC_0657.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzSt_tpWMcjIa5FUmox2HamDaORB9LZj4-mUPV_2A00_gsDl7sYQkjNtTrBuYfMVyA1UF9Gf7fu5f2wwY8Fjp0GedEq0sDMdf0cQThw7bu2mv9mt5CljZFfjbGNbUyxWnWeHd59H5SC5dTTlfRnC-P3LY_uiOCc678FDZ8WPOVlS8cE8q2tl61H06/s320/DSC_0657.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">The meat course consisted of a <b>Roasted Rack of Veal</b> with celeriac, Cipollini onions, Portobello
mushrooms, and balsamic reduction, paired with <b>2015 “Artist Series” Red Blend</b> Chateau Ste Michelle, Columbia
Valley, Washington State.</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemWnxgryZikyuzWubndpKxSMf4sZpN8NXjGwXBBH-UkzyoVEEbwXagzSR50wKxkHZHsW7iWmsH_7JlmLNrHxyELRLok18otSJta6LWX0rp99EtaubvqNTOOvtQjKrisuwh8FK3u9RXBUMx7ew8gUyzYOXGgBsI_77eB8H3ahVvFCcLMs71EThOsSz/s2100/7.%20Rudi's%20Food%20Face%20desert.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemWnxgryZikyuzWubndpKxSMf4sZpN8NXjGwXBBH-UkzyoVEEbwXagzSR50wKxkHZHsW7iWmsH_7JlmLNrHxyELRLok18otSJta6LWX0rp99EtaubvqNTOOvtQjKrisuwh8FK3u9RXBUMx7ew8gUyzYOXGgBsI_77eB8H3ahVvFCcLMs71EThOsSz/s320/7.%20Rudi's%20Food%20Face%20desert.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrsP8A3_Z4vlGMOJAbIu59HvlHk1Pj_eBGmXUcEKDbe-L20kJ664BhOxsS_l7CF5Wt3_vt4ND30Epm-2oPrz6yPtEIgfHHvjYSDOdnjme4uODS9b5SdHQ-XQNgi4fBJtTb315pBIRZdI4fSL-USOJ3ZkYLsScy0oYA5rgFAR5w7HSf-RR2nCOmKr4/s2100/DSC_0673.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1521" data-original-width="2100" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrsP8A3_Z4vlGMOJAbIu59HvlHk1Pj_eBGmXUcEKDbe-L20kJ664BhOxsS_l7CF5Wt3_vt4ND30Epm-2oPrz6yPtEIgfHHvjYSDOdnjme4uODS9b5SdHQ-XQNgi4fBJtTb315pBIRZdI4fSL-USOJ3ZkYLsScy0oYA5rgFAR5w7HSf-RR2nCOmKr4/s320/DSC_0673.JPG" width="320" /></a></p>
<p class="MsoNormal">The dessert course, <b style="mso-bidi-font-weight: normal;">Master
Chef’s Artistic Fruit and Chocolate</b>, accompanied by the sweet <b style="mso-bidi-font-weight: normal;">2009 Frescobaldi Pomino Vinsanto</b> from
Tuscany, Italy, was presented with great fanfare by the Chef Sodamin in person,
followed by a procession of the ship kitchen cooks, all in white jackets and toques,
and striped aprons. On the plate, there was one of Rudi’s famous <b style="mso-bidi-font-weight: normal;">Food Faces</b>, made of molded caramel, white
chocolate and fresh berries. <o:p></o:p></p>
<p class="MsoNormal">The Master Chef’s tradition of using fresh produce and
seafood for his art started long ago, and resulted in hundreds of photographs,
depicting people’s smiley faces, dressed in tropical fruit and lobster tails as
well as “faces” made entirely of foodstuffs, funny and inventive, and rather
expressive of the celebrity chef’s convivial character. <o:p></o:p></p>
<p class="MsoNormal">“In three years I made 400 Food Faces,” said Rudi, and added
that when feeling a creative impulse, he composes a distinct funny face out of
his market finds in less than 30 minutes. <o:p></o:p></p>
<p class="MsoNormal">“The kitchen work is the hardest work,” he said, and shared,
“It’s fun to be in the kitchen because of ‘Yes, Chef!’ and because Holland
America has the best cuisine in the industry.”<o:p></o:p></p>
<p class="MsoNormal">From his kitchen counter, Rudi Sodamin’s food art moved to
the richly illustrated coffee table books, unique serving plate designs, and
real-life edible Food Faces, like the ones on our plates—with pouty caramel lips,
ice cream and strawberry cheeks, dark chocolate eyes, white chocolate bangs,
and berry hair ornaments. As a souvenir, a “talking” bubble-head Chef Rudi was
placed by my dessert plate, overlooking his own creation—all in all that was an
evening to remember!.. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshufPzQMTud6SQZiKqn2neb5dZGJtUuc0pku01Gb1JOstL9kRl66OFrJctixzOngy4gQ_FMXgYXaGXILWeajXH0owLrEk2-ZbP7tJN-uDJrrsiTInzbYNpFjaG4cDXWKSFhFiroiS5_Jl5mGDTynjvts48eclesEpuPsklIR5Fo_BJaRvUl0OGUll/s2100/DSC_0692.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="2100" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshufPzQMTud6SQZiKqn2neb5dZGJtUuc0pku01Gb1JOstL9kRl66OFrJctixzOngy4gQ_FMXgYXaGXILWeajXH0owLrEk2-ZbP7tJN-uDJrrsiTInzbYNpFjaG4cDXWKSFhFiroiS5_Jl5mGDTynjvts48eclesEpuPsklIR5Fo_BJaRvUl0OGUll/s320/DSC_0692.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vsMN7tcnyVhrbQpZInO00_yAu5CBxD8h0Bca2jVcFbTH55zcxPso_mDyoE0EdoWQrz9mEixyXTMEBWOmsQ8kMYPR1JqjIGbJZ-iqRil1kNa8padgIp5jMSURt7Yy1GEHXnJNv0TpbhoNxYiZqNFv2vHsRvL3hUrwcul9skk-8uJU0GAclekiuyq6/s2100/DSC_0694.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="2100" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vsMN7tcnyVhrbQpZInO00_yAu5CBxD8h0Bca2jVcFbTH55zcxPso_mDyoE0EdoWQrz9mEixyXTMEBWOmsQ8kMYPR1JqjIGbJZ-iqRil1kNa8padgIp5jMSURt7Yy1GEHXnJNv0TpbhoNxYiZqNFv2vHsRvL3hUrwcul9skk-8uJU0GAclekiuyq6/s320/DSC_0694.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-c0Hl8VgHWBFzWdqGcUThlUpDnSPbHSpD0i9XgEyyQImDuFPTfByJRV4t1PywrHXzSRHiN9QDp8tMkeQzAIj09efiGYjeGygL6tK9HRf_DweTu59X6ifVUH5kZSE25V9Us14FI6LOjc-cWG32iGYFqXIXOxn8b9diy1BYc4Hz1CzGaj3EcGHvuwm/s2100/DSC_0697.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-c0Hl8VgHWBFzWdqGcUThlUpDnSPbHSpD0i9XgEyyQImDuFPTfByJRV4t1PywrHXzSRHiN9QDp8tMkeQzAIj09efiGYjeGygL6tK9HRf_DweTu59X6ifVUH5kZSE25V9Us14FI6LOjc-cWG32iGYFqXIXOxn8b9diy1BYc4Hz1CzGaj3EcGHvuwm/s320/DSC_0697.JPG" width="320" /></a></div><br /><p class="MsoNormal">There are quite a few upscale, reservation-only restaurants
onboard Koningsdam, that also include <b>Tamarind</b>,
representing the cuisines of Southeast Asia, China and Japan, the newest
specialty restaurant <b>Nami Sushi</b> with
a sushi chef’s demonstration counter, and <b>Canaletto</b>
offering a classic Italian menu.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PgAibTgDZttlJ-Xvw3n2TOocwCH7UkjdZqRw0ulDcoou47Lh5JQpe6DR9ONZaFeckLznEyevRs3dc7YexLJ2Rb7WYQxWUmuGVPvzhhOhZFahtn5-BMmTYWGe1vt4cz69894nhIT4x_LttZZz7ryuWnU1IbiTRycv6OTcCyTEC-rVQFJlTsHv4M_6/s2160/4.%20The%20Dining%20Room.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PgAibTgDZttlJ-Xvw3n2TOocwCH7UkjdZqRw0ulDcoou47Lh5JQpe6DR9ONZaFeckLznEyevRs3dc7YexLJ2Rb7WYQxWUmuGVPvzhhOhZFahtn5-BMmTYWGe1vt4cz69894nhIT4x_LttZZz7ryuWnU1IbiTRycv6OTcCyTEC-rVQFJlTsHv4M_6/s320/4.%20The%20Dining%20Room.JPG" width="320" /></a></div><p class="MsoNormal">Casual eateries, fully included in the cabin price and open
to walk-ins, are nevertheless decorated with the same panache and attention to
detail, like the light-filled <b>Dining
Room</b>—the largest white-tablecloth double-deck restaurant on board with
glass walls and shiny chandeliers made of red and white spheres; the <b>Grand Dutch Café</b> that replicates
Amsterdam’s popular watering holes with traditional Dutch snacks and beverages;
<b>Lido Market</b>, where multiple stations
serve all kinds of hearty breakfasts from dumplings to omelets to almost 400 of
cruise passengers at a time, plus poolside <b>Dive-In</b>
burger place, <b>New York Deli and Pizza</b>,
and <b>Café Gelato</b> with everyone’s
favorite treats for adults and children. That not to mention multiple bars,
from small and simple to fancy and artfully decorated, accessible practically
at any time on various decks of the giant ship.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The Koningsdam’s Culinary Cruise included and highlighted signature
dishes from different chefs—members of the Culinary Council—on all restaurant
menus for the entire week we were circling the Pacific coast of Mexico and
stopping in Cabo San Lucas, Mazatlán, and Puerto Vallarta.<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nVCyRcKklEZVTcbxy6NowV9e6iPfRm8O4Izag2_kgRLHTbu6lZEOoGlvX-YX3y7UcaetUMLeQ4aAGZ4-xtdK4uFBJCVcmXXih6OymtUpXtMLnWbSIqalKRyDN7SCBNySys1A5z9W1zz8olgucmQY81k8wu1vf_pGpuMDe-a9okZSgVBKa1Q7pVFw/s2100/DSC_0699.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nVCyRcKklEZVTcbxy6NowV9e6iPfRm8O4Izag2_kgRLHTbu6lZEOoGlvX-YX3y7UcaetUMLeQ4aAGZ4-xtdK4uFBJCVcmXXih6OymtUpXtMLnWbSIqalKRyDN7SCBNySys1A5z9W1zz8olgucmQY81k8wu1vf_pGpuMDe-a9okZSgVBKa1Q7pVFw/s320/DSC_0699.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMYh4wVdFgpWwaSMCsyWYKwXljqQ2A5M6ym0Id4kA2iCD9xXOxVCbEpQjkDdmPPj6oka_LQRkPXwdHvi_zBAUllTAZaShHOFieD7ULSyC2bIoETCldaPF5HZtXUYsbKBGMA8DzLkJIhLUOBSHP8zzSzM-t_O7RGI6c70iR3RXEmbCXot6UT0E03Nq/s2100/DSC_0689.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2100" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMYh4wVdFgpWwaSMCsyWYKwXljqQ2A5M6ym0Id4kA2iCD9xXOxVCbEpQjkDdmPPj6oka_LQRkPXwdHvi_zBAUllTAZaShHOFieD7ULSyC2bIoETCldaPF5HZtXUYsbKBGMA8DzLkJIhLUOBSHP8zzSzM-t_O7RGI6c70iR3RXEmbCXot6UT0E03Nq/s320/DSC_0689.JPG" width="320" /></a></p><p class="MsoNormal">Culinary Cruises on other Holland America ships also offered
cooking demonstrations and exclusive chef’s dinners from the elite chefs, like Ethan
Stowell aboard Westerdam, on 7-Day Alaskan Explorer, Jacques Torres on Zaandam
for 9-Day The Atlantic Coast, David Burke on Nieuw Amsterdam, 7-Day Eastern
Caribbean, and Andy Matsuda on Nieuw Statendam, 10-Day Southern Caribbean
Seafarer.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">“Holland America Line’s culinary program is guided by some
of the world’s foremost talents, and no other cruise line has this level of
experience from such a team of experts,” said <b style="mso-bidi-font-weight: normal;">Michael Stendebach</b>, vice president of food, beverage and guest
services, Holland America Line. “It’s not every day you learn a recipe directly
from the famous chef who created it and hear their secrets to success in the
kitchen. We have been eager to reengage our talented Culinary Council chefs to
come back on board and offer guests this exclusive level of access.”<o:p></o:p></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHXxKb9Igp0ckdDu0uU1JDdmpB0Gfa5jLjn_Fcwzt6RNa5L37EwiAAT6h88FcVzvPL-D2Hq8aour05BackkzfH-8JhJs4bUAU-bRYDwcIbahCBrXXDU-aKgtEJ0NihP6EIN_U-N5V-_Ak_3sYa-mBjN186I--4g77dqrDIZ3f4rIXG4MZAEDObt3i/s2100/DSC_0744.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1395" data-original-width="2100" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHXxKb9Igp0ckdDu0uU1JDdmpB0Gfa5jLjn_Fcwzt6RNa5L37EwiAAT6h88FcVzvPL-D2Hq8aour05BackkzfH-8JhJs4bUAU-bRYDwcIbahCBrXXDU-aKgtEJ0NihP6EIN_U-N5V-_Ak_3sYa-mBjN186I--4g77dqrDIZ3f4rIXG4MZAEDObt3i/s320/DSC_0744.JPG" width="320" /></a></p>
<p class="MsoNormal">For more information about <b style="mso-bidi-font-weight: normal;">Holland America Line</b>, call 1-877-SAIL HAL (877-724-5425) or visit <a href="https://www.hollandamerica.com/en_US.html">https://www.hollandamerica.com/en_US.html</a>.</p><p class="MsoNormal"><o:p></o:p></p>Emma Krasovhttp://www.blogger.com/profile/16734900825985001157noreply@blogger.com0