Monday, February 27, 2012

Whoa Nelly spring .......Ghetto haircut

Its that time again here in the SCMAVA. Haircuts for the kids. Pruning the vines from last seasons growth. Now Mother Nature we sure could use some more rain so Bud Break can commence on time for a heartier bounty than last year. Then again is our seasons shifting? Late rain and lower temps in April and May last year and this year the average temp is 65 through the "winter" months. Balmy beauty but will we suffer for it later this year?
My Buttercups, Grape Hyacinth,flowering Quince and Daffys are all in full glory at least three weeks early....
I guess Ill stop, drop and roll with Mother Nature and hope for the best. Oh but berries fingers are crossed cause last years late rains made for a lame season and me just using what is offered each season might mean another lean berry jam/jelly year. Shit.
Alas Green Rhubarb is on my spring hit list and no fear of running out. Yes Green Rhubarb. Never had it? Ill fix that.

Saturday, February 25, 2012

There is a reason to eat with the Seasons...New Leaf WS last night....

Adzuki bean soup with forbidden rice winter greens and local mushrooms...complete late winter protein
Pulusos teleme cow,Carboncino goat Italy, and Petit Basque Sheep 

Sunday, February 19, 2012

"EWE" woulda had a grand time getting TWISTED

Santa Cruz Mountain Brewing hosted this SF BEER WEEK event downtown Santa Cruz this last Friday night with Twisted beers from all around Nor Cal and food pairing from Honey, Cheeses, pickled eggs, Duck tounge, little baby cakes, awesome spreads with savory cheese cakes, Salsa, breads, nuts, salmon jerky, ice creams and me with my little pairing to twist is up with Corralitos Brewing. Full house 400 people ready to eat drink and have a great time. Now I've done so many like events through my travels as a fruit n curd wrangler and its always a coin toss on the jack hole factor. This night we all were in a groove that made for a great night. The DJ was keeping the mass in a funky sway and the fire chicks (didn't even know it was happening) was a great display (so I was told) in the balcony of the Rittenhouse looking down on our downtown Fri night scene......
Only kinda bummer....A few of the food folks (we all are local) were friendly enough to come by and say hello. You know who you are.......and I love the sense of community with those of us that have a similar business or know friendliness builds bridges. There was one.....walked by me when setting up. " HI THERE!"Came from me three time! Not even a glance. Ok he/she's busy setting up I get it. Ill hit he/she up on flip side.
End of night......ahhhh finally.
Down by the service entrance with Betty Ford getting packed up and chatting up some guests and fellow food freaks n brewers....again this person is loading up too. So I thought ok he/she sees my car with the Co. name and has to have a second to say HI how was your night. Yea No.....I waved and asked "HEY HAVE A GOOD ONE?" I guess he/she was too busy or didn't hear me......sigh. I guess its time for me to stalk this person......If this town is comprised of islands we never will be a community to be reckoned with. I will poke you with my olive branch until you say HI. At the very least you never know where a beautiful collaboration can occur until you take that first step...HI.
Ok . Guests. At these kinds of events we get all sorts of folks, personalities, diets and quirks. Its our job as the providers of said good time to be as flexible and gracious as possible. SOOOOOOO when there is a clear sign of what you are about to eat don't ask if the VENISON is vegetarian or pop it in your mouth before you know what it is....shame on you. Your mouth people; your sacred vessel. Respect it by knowing what you put in it before hand. Ask us all the questions you want none are stupid or not worthy of answering. But don't hold up 30 people from enjoying the fare as well. Sense your surroundings. If you want to further a topic wait till I can give you the proper attention. It also is not necessary to tell me if another food or beer was bad. Its all relative and I will not stop what I'm doing to be a mean kid on the playground. head may be down pumping out my delectable bites but I saw you. So please: it is a free for all event. Don't even pretend its your first taste by saying EVERY time you come back"ohhh I wonder what this taste like?" Honey own it I love to see folks come back and keep nibbling it means I did something right. I've got plenty so don't be shifty. I'm just laughing at your thinly veiled attempt at I don't know what......
Great night in my great town.
Kristen @ Serendipity you are so sweet and I love your product!
Farmhouse culture great chatting with you my lacto ferment friend
Delk honey well I just love you, pulled pork and your Habenero honey HAOO BABY
Nut Kreations Mina thank you so much!
Mrs As salsa you rock
Farmhouse icings I love your Choc Beet cake! Can't wait to work with you in future
Companion Bakery, Erin and crew I'm tickled to pieces that we have your love of bread for our fair town! Yum_O
Fresh Prep well Jody you know
Crispin cider...divinity, thanks for the trade making chili tonight to go with my bottles of cider.
SCM brew yum of course
Corralitos brew, Luke n Natalia n Mike you make me wanna do a little pop n lock every time I drink your magic elixir
 OHHHH who ever had the Beet beer I'm a convert and the German Sour Beer was amazing.
I didn't get to nibble the duck tongue but I have a feeling it was a fun one, the crowd around that station was pretty thick all night.
Santa Cruz Salmon Jerky boys got something pretty special goin on
Penny Creamery your showman ship and awesome "pops" looked fantastic! I love a good toasty meringue!

If I missed anyone I apologize.
Ohhh the Cheeses I wish I had time to chat with our local cheese producer...on my to do list this week......
Nice. Now its time for a glass of Cava and I'm going to go lay in the grass and look for inspiration in the clouds......
Tell someone you love them you will make their day........
Mama loves you

OHHHH SANTA CRUZ MOUNTAIN BREW  Thank You so much for a great evening!!!!

Thursday, February 16, 2012

Beauty is in the eye of a wall eyed over bred fruit bat.....

Ok I had to post the craziness of BIG KITTY my insane French Bulldog of many talents....The other a view from my kitchen( professional not home that's up @ the Ghetto Vineyard) on a random night last week in Capitola. Beauty. So many versions and so many varieties like the patchwork of people who call SC home. A moment in time I know where I belong and wouldn't have it any other way......
Tomorrow TWISTED TASTING to celebrate SF Beer week. Traa lalalallalalalalalla My favorite local brewer Corralitos Brewing and Moi; Friend in Cheeses Jam Co are goin in for the TWIST....Almond Joy Porter with hints of toasted coconut will be sharing the spotlight with an espresso dusted Pecorino (sheep, italy, aged, cooked curd) and atop will sit my SCM Pinot Cherry.......Twist that!
Then C.B. Has a Witt Belgian with hints of toasted corriander that I'm doin the flavour hustle with Venison salumi my Onion jam and a dusting of sheeps milk Bulgarian Feta....HOLLA!
Which means I gotta go and start getting ready. The rest of you look around soak in the sights of what some times we all take for granted, like that perfect sun set that I'd never seen if I didn't look up.....

Big Kitty says good night!

Bourbon ohh sir I need a Bourbon please......

Wednesday, February 15, 2012

Some days ya just gotta see the world from another view

Days come days go and some days seem to never end. Yesterday after sitting at the State Board of Equalization staring out dirty windows to Down Town San Jose and trippin on the humanity, I had to re start my brain back to zero.
I came home and saw this little purple girl blooming away like a flower show was coming in her honour. Ahhhh that's all right
Go on make dinner....

Friday, February 10, 2012

corn dogs and taxidermy and bourbon oh my!

3848 Geary
San Francisco Ca
Happy hour til 9

Well well well Im back . I guess per a readers suggestion that I get a life I guess I went out and not really got one but have been so busy having one that ole Bloggie got put on ice for a spell. 

Last week I had a delivery of fruity goodness and decided I needed some refreshments and nourishment and the first person I thought of was my childhood pal (broke my wrist in his yard circa 1982) Attorney/seasoned drinker and eater in the best corners of SF. SOOOOO a few FB messages later with request for no food trucks, exhibition butchery or shee shee ramen hut but good old down in dirty food with a soul for the sake of soul and a good bourbon ......Burke says BUCKSHOT on 3rd /Geary just past Japan town. I walk up to your usual suspect college bar with nothing to give you the idea some serious food is goin on inside...Sit down to a well worn stool with the GOONIES playing on the tube with 100 glasine eyes staring at me from their taxidermy mounts.Cool. graffiti loo stalls and a bearded bloke holding court at the helm of the bar stocking up for the night to come. OK whatever I felt at home. Scottish Hammer please . Then I see in the far side of the bar a large chalk board with a list of your "normal"bar food offerings. So I thought. From behind the bar a young tatted ,ears like gummy rings and a bright grin, told me he was the cook. Not the chef they have clip boards not a guitar pick in his pocket. Then the talk of the food began. (S Hammer #2)80/20 burger with a fried egg and house pickles....Bratworst dipped in cornmeal batter, mac n cheese with crispy pig bits and a plate of his in house pickled onions, peppers and cukes. Oh shit and the sweet fat cut rings..... exercise in what seems so simple really is not. My burger was a perfect med rare and the sausage corny made me all warm n fuzzy while the mac n cheese just brought it all home in a creamy highway of lactose love. Between bites , sips and stories of the ridiculous I munched on the crisp pickled lil cukes, peppers and onions. A perfect cut to all the fat. (Hammer#3) we talked food ate and drank with what I call the way real SF likes to do it. In their own neighbourhood bar with simple clean food that doesn't need a  goober with his shades behind his head talkin about Flavour town and puttin his fingers where they dont belong. Andy cooks because he loves it. A full happy grin and a good tip is all he needs to know job well done. 
Go early before the college crowd arrives and disturbs your Japanese horror flick on the boob and an audible conversation with the staff. 
Ill be back and you should go. 

if you see Andy tell him I said HI

If I had to suggest anything a good in house curry katsup with the dog would have made me propose to Andy.....

Cheers...Mama loves you