Sweet Addiction: Talenti Gelato!

Posted on October 14, 2009 by ezealot

A few months ago an attractive container lured me to the frozen case at my local Whole Foods. This is a place I tend to avoid. You see, I’m a gelato fan. And when you are a gelato fan, most ice cream won’t suffice. Sure, I love a good scoop of Chubby Hubby or Häagen Dazs Coffee. Even the local Ciao Bella Gelato has a few passable flavors. But real gelato…….ah real gelato…….there simply is nothing (and I mean no other frozen treat on this planet) that compares for me.

As with many of my epiphanies in life, this one started when I was living in Italy. We used to frequent the famed Giolitti, located around the corner from the Pantheon. With my fresh-off-the-boat eyes, the realm of the exotic was off the charts at this place. As you made your way through the throngs of well-dressed onlookers, the freezer cases appeared as works of abstract art. Mounds of colors and textures were piled impossibly high as busy uniformed workers drew slabs of the gelato (not scoops), mixing and matching flavor combinations. Then they would slap a dollop of whipped cream (panna) on top for good measure.

Adding to the exotic was the ordering procedure. I learned on my first visit that you paid at the cash counter before approaching the goods. Your receipt was the ticket to paradise and the impatient staff added a ‘soup-nazi’ vibe to the experience while you decided. It took many visits to master the flavor translations. When my cono gelato (con panna of course) was handed to me I was transported back to my childhood where I used to dwell over a tower of banana split on hot summer nights at Two Cents Plain on Ventnor Avenue in Margate, NJ. Now, I was similarly lost in the indulgence of Straciatella, Nocciola, Baccio and Pistacchio.

The first thing you notice about proper gelato is the temperature. The consistency is never too hard and never too soft. It seems to hold its form at the perfect temperature for the duration of its consumption. The panna is rich and sweet, but not too sweet and provides a lovely contrast to the frozen. It’s important like icing on a cupcake but never outshines the main event. The fat content is gelato is actually lower than ice cream, which is surprising, because to me it tastes significantly richer than most watery varieties I’ve tried elsewhere (latin countries really seem to blow it).

Then there is the flavor. Last year in Greece I demonstrated to Julie the difference between a Greek-run Gelateria and a true Italian artisanal product. Our son was clamoring for ice cream so we relented at the nearest place we could find. I was holding out for the real Italian place on the other side of town. The difference between his bright green pistacchio and my pale variety were night and day. His tasted like extract, bright and sugary – way too much of a bad thing. Mine was subtle, yet dense with real pistachio flavor and the cream flavor always played along with the nuts (I told you I was gelato fan). No contest.

Pregnant Julie Keeps Up with my Gelato Fever

A great way to introduce yourself to gelato is with Straciatella (vanilla with chocolate flakes) and Baccio (chocolate and hazelnut combined). You really cannot go wrong. If the place offers panna (here in the states that’s a rarity), you know you’re doing ok. Also, gelato is best consumed in a gelateria.

Except…..back to Whole Foods, frozen case, cool container. I stumbled upon Talenti because I loved their clear plastic containers (don’t put them in the dishwasher – I learned the hard way). I gave it a try. First vanilla. Then pistachio. Both were really good. Probably the best I’ve had outside of a gelateria. But then I tried the Double Dark Chocolate. For fuck’s sake! Little tiny nibs of spectacular chocolate float in a perfect chocolate gelato. Leave it to sit for 10-15 minutes and you’ll hit the desired temperature. The sides should be soft yet still stick to your spoon. While the flavors aren’t traditional, I still dare you to eat only one or two bites.

I stopped going to Giolitti when I discovered smaller, less touristy places. But I won’t discourage you from the experience. For that alone, it is one of a kind. But, if you can’t make the trip across the pond, and you haven’t found the perfect gelateria in your town (I’m still looking), give Talenti a shot.

Best Dishes in San Francisco, Part Four

Posted on September 24, 2009 by ezealot

Funny how sometimes things that you haven’t thought about in a long time come back around and are ever present? Nopa is back on my radar this week and it reminds me that I didn’t include anything of theirs in my list. Last night I was eating there, sharing in the wonder of Nopa (I’ll write a post about it fully later because it is my opinion that Nopa epitomizes everything that dining in San Francisco should be) and realized that there is a clear entry for my list, in addition to today’s others. With that, I give you……

Nopa Pork Chop: How you been there? Have you done that? It’s obvious that Nopa has mastered this signature piece of swine from the confidence exuded by the waitstaff when you order. These people are foodies, exhibited by the way our server and I bored the hell of our my dinner companions last night talking about the innovation of Mission Burger, the reopening of Quince and how he must try Wexler’s soon. The pork itself is delicately fatty, so you are not gnawing but rather melting. The overall flavor reminds me of a heritage product, like something you might have eaten a 100 years ago. Very earthy, very brined, very tasty. There is a slight glaze and only a little puddle of jus. That’s all they need to make this chop tops.

Nopa Pork Chop

Grand Pu Bah Khao Soi: If you read my blog, you know that I love this [LINK]. I even hosted a special event for 50 of you to try it [LINK]. But don’t take my word. I am going to out my friend, David Steele, the owner of Flour + Water, who claims “this could be the best tasting thing I ever ate”. There are some detractors. One of my readers grabbed me at the event and said “this isn’t like Khao Soi in Thailand. It’s really good, but not authentic”. While I agree it isn’t an exact copy of the roadside fare in Thailand, I actually think it is better. The broth and braised meats are a pow pow punch. The pickled veggies, wet noodles, dry noodles and roasted chili paste give it a little boom boom. So take it away Black Eyed Peas……

Khao Soi

Pizzaiolo Pizza Margherita: It’s official. I’ve said it. I am declaring Pizzaiolo’s margherita the best pizza in the bay. The competition is so freaking close that it’s hard to do this, but I have to have a pizza on the list. You won’t be disappointed by Pizzeria Delfina, Tony’s, Ideale, A16, Bistro Aix, Pizza Nostra and Picco which are the other serious contenders, but Charlie gets the prize. First, it’s the wood. I like-a me some smokey flavor. The sauce and cheese are spot on and the rest of the menu is orgasmic. He also does his non-margherita pizzas as good (Delfina, Picco) or better (all the rest) than anybody. If I had to choose one place, my friends, this is it.

Pizzaiolo Margherita

Bakesale Betty’s Fried Chicken Sandwich: While we’re in the East Bay (on the same block, in fact) I’m throwing in a last minute nod to BB. There’s a reason the lines are so long every day for lunch. Part of it is the over-crammed assembly line folly that creates the energy of the spot. But most of it is because they are kicking out some tasty crispy-fried chicken breasts. Slapping them on an homemade roll, piling on a mass of awesome cole-slaw and doing it all messy. They’ll often throw you a treat while you are waiting and you just feel like you’re part of something good. Don’t miss the brisket sandwich either, that adds horseradish and potato chips to the pile.

Bakesale Batty Chicken Sandwich

French Laundry Mac and Cheese: One could easily find a dozen things to add to a best-of list from the FL. They are iconic. Every meal is an experience (though last time I went, it was a mixed one). But the thing that gets me each time, and has emerged as the signature dish, is chef Keller’s deconstruction of macaroni and cheese. The truth is that this deconstruction is actually butter-poached Maine lobster with a creamy lobster broth and mascarpone-enriched orzo pasta. I think we can all agree that pulling this off takes some serious chops. To me it is near perfection in flavor, texture and presentation.

Thomas Keller

737 Bridgeway Hamburgers: While we’re out of town, let’s jump over to Sausalito. I might be alone on an island with this one but my favorite hamburger in the Bay Area is at a little rotisserie grill in a narrow shack of a burger joint. 737 Bridgeway’s only sign says “Hamburger”. You can smell the cooking down the street and across the block. Tourists line up on their day trips from San Francisco. It seems they have heard about this place, but most of us haven’t. They used to have a sign that read: “How Not to Make a Hamburger” that would detail out the fast food process and then “How to Make a Hamburger” describing their process, which is ultra-fresh ground chuck, fresh sponge-bread roll, rotisserie fire grill, turning the meat once, salt and pepper seasoning on the outside, lappi cheese and the requisite toppings. They also serve crinkle-cut fries, which I think is a perfect foil to the meat. All I can say is that you should try it. Everyone has their own opinion about burgers and it’s likely only some of you will agree. But for me, this is the place.

737 Bridgeway Hamburgers Rotisserie Grill

Last one tomorrow…….

Best Dishes in San Francisco, Part Three

Posted on September 23, 2009 by ezealot

Now we’re gaining some momentum. Site traffic today was back to peak levels. Blogging as a modern medium still follows some old-school rules: specifically, publish or perish. There is clearly a direct correlation to new, good posts and blog traffic. Duh. I know that y’all likes you some recommendations. It’s clear people want to be told what to eat.

Today, it’s a hodge podge. I’ve got a bunch of favorites that don’t fit a category. So, let’s just let em all hang out.

Yank Sing House Special Soup Dumplings: Say what you will about Dim Sum in San Francisco and the battle between Yank Sing and Ton Kiang, the soup dumpling at the former is one of the best dishes in our fair city. What a surprise to find a glorious, savory broth magically swishing about inside a tender dumpling, floating in a bath of a sweet sauce and sliced ginger. It is so well crafted that I laughed smugly at Heaven’s Dog far inferior interpretation. You don’t mess with the Zohan.

Yank Sing Soup Dumplings

Hayes Street Grill Crab Cake Sandwich: I cannot speak to the quality of this restaurant because I haven’t been there in nearly 15 years. It’s just not on the radar of your average SF foodie. But they do something at the Ferry Building Farmer’s Market on Saturday mornings that keeps me coming back again and again. The construct of the sandwich is perfect in many ways to my sensibilities. Let me deconstruct….. the bread is simple, white toasted on a fire to gain a lot of smokey flavor. This is critical. The crab cake is solid. Not the best crab cake I’ve ever had, but it’s a fine crab cake at that. It doesn’t need to be the best. Add to that a juicy, large slice of tomato. Sweet and cool meets crispy and savory. A little greens and tartar sauce round out the whole deal and man it just works. I get mine with a side of crispy bacon and it fuels me up for a market day.

Hayes Street Grill Crab Cake Sandwich

Quince Ravioli: I’m not of the ilk that can afford to dine at Quince weekly. It’s a special occasion place. And it’s always special. I can confidently say that there is no pasta in our fair city that elevates the form like Quince (though Flour and Water is as close as close can get). Any pasta you eat at Quince could live on this list. There is simply too much care put into conceptualizing the preparations to not receive my praise. As I’ve said before, truly great pasta is about subtleties in textures and flavors that transcend the predispositions we hold. Ravioli is the purest example of how Quince can exceed any expectation. You’ll know it when you see it.

Quince

Nihon Tuna Carpaccio: Sushi is tough. Everyone has an opinion. The current darling, Sebo has everyone buzzing and I agree that they are pretty amazing. But I don’t want to get bogged down with identifying particular dishes in sushi joints. These seas are far too rough to navigate. Let’s leave them for my list of best restaurants. But……there is one dish that sticks in my mind as exemplary and worthy of joining this list. Nihon’s Tuna Carpaccio with white truffle oil, ponzu sauce & hawaiian sea salt is a crazy perfect blend of this and thats, these and those.

Gaspare’s Veal Milanese: This one is so out of place on any list, but what can I say – I love Gaspare’s. Everything is good and reminds me of my early years in New Jersey, eating late nights at Tony’s Baltimore Grill. The food is decidedly old-school AmerItalian. The lasagna is stunning. The pizza is greasy and flavorful. The chicken parmigiano is absolutely the real deal. But the dish that keeps calling me these days is the Veal Milanese. There is nothing particularly impressive about this except that it is exactly what it should be. A tender cutlet of veal, pounded thin and breaded (the breading is important and they get it right), fried and served with a little butter and lemon juice on top. I get it with a side of their spaghetti and meat sauce, which has a sweet, thick pile of sauce for sopping with bread when you’re done. Mamma mia.

I think I’ve got two or three more days in me of this. Frankly, it’s a hard exercise because I can barely narrow down the choices on some menus, let alone picking from the lineup of talent we have across the city.

Best Dishes in San Francisco, Part Two

Posted on September 22, 2009 by ezealot

Ok, so admittedly yesterday’s post was kinda lame. If you’re a tourist and come to SF for the first time, they were the Mission-must-sees. There’s no doubt they are high on the list of best in the city, but the real foodies are looking for some more snobbish nods. I’m not going to get all private-dining-club on you here, but these require a little city knowledge to uncover. So, round two, in no particular order:

Salt House Poutine: If you read my post on this dish [LINK] you’ll know that this is WAY up on my list. In fact, if you don’t like it – I don’t like you. Because this has all the elements that a truly good person would like. Crispy, double-fried-fries – check. Artisan cheddar – check. Braised short ribs gravy – uh yeah. Can I has Poutine?

Salt House Poutine

Meeting House Biscuits: Dropping old school on you. Apparently there used to be a Meetinghouse Restaurant of some sort. I don’t recall how I discovered them but it was an online thing and you can still order Joann’s un-fucking-believable flakey, buttery, crispy-yet-moist, airy biscuits here [LINK]. If you live in the city, I kid you not, Joann will hand deliver them to you. Elsewhere they are mailed. If you’re lazy, you can get them at the Elite Cafe on Fillmore. There is supposed to be a revival of the Meetinghouse in some food-court concept at the JCC, but I haven’t been. Needless, many a biscuits and gravy I’ve made with these lovely nuggets beneath.

Meetinghouse Biscuits

Universal Cafe Chicken Under a Brick: What sucks about this town is that Universal Cafe doesn’t get it’s props. I’ll often mention it as one of my favorite restaurants and people will say “yeah, I love their brunch”. Yes, their brunch is probably the BEST in the city. There I said it. It rules. But, they also do one of the best lunch and DINNER services in the city. I’d put the place in my top 10 for all three. And the dish that gets me…. Chicken under a brick. Lot’s of restaurants try. Nobody else comes close (sorry Flour and Water and Pizzaiolo). Leslie Carr Avalos is genius in many ways, especially in her ability to brine a bird, crisp its skin and serve it with sauces and sides that bring out everything that is good.

Universal Cafe

B44 Paella: This one is about the entirety of the experience. The dish itself is, in my opinion, the best Paella in the city, when done properly (it can be very inconsistent). The flavor pops and the ingredients are spot on for most varieties. Where they often shine [and fail] is in creating the kick-ass crust that adds some smoke and sweet and takes it to another level. Ask them to make sure the Paella is well-done. But moreover, make the experience by eating a bunch of funky seafood starters and downing two bottles of Rosé (sparkling works great) on a sunny afternoon (a little late so the crowd dissipates) in the outdoor seats on Belden. Tony, are we ready for another??

B44 Paella

Wexler’s 4505 Meats Mission Dog: Only on the lunch menu. I wrote a post about the entire meal [LINK], but this was the standout dish. How much can I say about a friggin hot dog? Well, I really like that this is treated with care and not a throwaway. 4505 has put a lot of though into creating a unique dog and this was the first (well, second, Pal’s Takeaway did a damn good job too) time it was treated with appropriate reverence. Get some.

4505 Meats Hot Dogs!

More tomorrow……

Best Dishes in San Francisco, Part One

Posted on September 21, 2009 by ezealot

Ok, I know you’re sick of the cleanse talk. Frankly, so am I. I’ve been saving up some posts that I know you will all love and revisit. I’m going to drop some of my favorite individual dishes in the city!

There was a survey going around facebook a while back that listed the 50 things you must eat in San Francisco. I had about 35 of them nailed. Some of them may overlap here, but for the most part, these are just the things I think you must eat. I’ll probably list about 20 or so over the course of the week, in no particular order.

Slanted Door Shaking Beef: I’ve heard mixed reviews from people about the consistency of SD these days. I’m drawing on my experiences from the early years, living down the street from the original on Valencia. I’ve had the dish in the Ferry Building and it held up as one of the finest pieces of meat I’ve put in my mouth. It even translates well in the Out the Door, prepare-at-home, variety. The meat they use is so tender, it nearly melts. The sauce of white onions, green onions, soy, a little butter – kissed with a salt, pepper and lime mixture – put a fork in me.

Slanted Door Shaking Beef

Slanted Door Half and Half Rolls: While we’re at SD, they capture another standout. If you’re dining with two and cannot decide on their exceptional fresh spring rolls or fried imperial rolls, use our trick and order half and half. I would say that both are equally tasty, but the fresh rolls are probably more of a standout versus other Vietnamese places. Tu Lan does a pretty damn good imperial roll. The peanut sauce is the kicker. Just enough spice and the perfect density to grab on to the yummy mint, pork, shrimp and rice noodles that fill the fresh roll. Of course the imperial rolls contrast a crispy fried treat with some cool fresh lettuce, noodles and a sweet sauce.

Delfina Spaghetti with Plum Tomatoes, Garlic, Extra Virgin Olive Oil and Peperoncini: Again, from the old neighborhood, Delfina has pleased me with this dish for years and years. It remains the best spaghetti in the city and the foundation for my perfect spaghetti recipe [LINK] which I have shared.

Delfina Spaghetti with Plum Tomatoes

Delfina Panna Cotta: It’s two-for-Monday here. And Delfina takes the prize for my favorite dessert in the entire city. The flavors change seasonally, but their panna cotta is consistently one of the finest confections that will past your lips. It’s dense enough to hold it’s shape and coat the spoon, but so creamy that you’d be hard pressed to define what goes in it. Ethereal.

Delfina Grilled Fresh Calamari with Warm White Bean Salad: Ok, three-for. This isn’t for me – it was a favorite of Julie for years. I must admit, it’s pretty damn good. The squid is always fresh and tender – never chewy. The beans and herbs play so well off of the fruity olive oil – it is a perfect combination, often copied.

Tartine Morning Buns: Ok, we’ll round out the neighborhood. If Delfina’s panna cotta is one of the finest confections, Tartine’s morning bun is the finest confection. Words cannot describe the perfection achieved from the subtle combination of orange zest and a bready dough that retains it’s moisture on the inside and flakiness around the edges all day long. Though I strongly suggest getting some while they are hot. They will change your life, I promise.

Tartine Morning Buns

Tartine Banana Cream Pie: Do I really need to give the details? Can you just trust me? Read and excerpt from my post about my birthday [LINK] this year:

The stand out of the evening was courtesy of my lovely wife……Banana Cream Tart from Tartine. This thing is off the charts. The texture of the cream reminds me of a merengue with the flavor of a custard. The bananas somehow remain fresh and crisp in all of the goop, the slivers of chocolate add even more pleasure and the crust is a tried and true winner (the same they use with their stellar quiche).

Admittedly this first list is nothing revelatory. If you’ve known me for any time or have been reading the blog these may have crossed your path. But what a start! Tomorrow we’ll start exploring the city a little deeper.

Street Food Festival Tomorrow!

Posted on August 21, 2009 by ezealot

The fad that’s sweeping the city, that swept the world since Roman times, is sweeping Folsom Street, between 25th and 26th this Saturday. The first annual San Francisco Street Food Festival [LINK] will occur this Saturday, August 22 from 11am to 7pm in front of La Cocina.

Some of the touted vendors include:

Absinthe: Cheddar-cheese corn nut brittle, Jamie’s famous hot dog, Peach and sage shrub

Aziza: Squid salad with maras pepper, preserved lemon, cabbage, mint and cilantro, Moroccan “taco”: flatbread with harissa and braised beef cheeks (as well as a vegetarian version)

Bi-Rite Creamery: Strawberry Popsicle, Ice Cream Sundae

Chaac Mool: Handmade organic corn tortillas with slow-roasted and achiote rubbed pork shoulder, Yucatecan sandwiches with milk and cinnamon braised pork, Agua de Jamaica

Delfina/Pizzeria Delfina: Zeppole: fried pizza dough with mascarpone pastry cream, Pizza Fritta: fried calzone filled with escarole, pine nuts and olives, Limonciata

El Buen Comer: Tacos de Guisados; Rajas con Crema, Torta con Mole Verde, Agua de Horchata

El Huarache Loco: Tacos Alhambre: Mexico-City style tacos with carne asada, longaniza, bacon, grilled onions and peppers, Huarache con Nopales; Corn masa cake with cactus salad or steak, Watermelon Agua Fresca

Endless Summer Sweets: Clairesquares: Deep Fried Clairesquares, Funnel cake with strawberries and cream

Estrellita’s Snacks: Salvadoran Plantain Cake, Pupusa Loca (or mixed vegetarian pupusa), Ensalada Salvadorena (Mixed Tropical Drink)

Heaven’s Dog/Slanted Door: Vegetarian Steamed Bun, Lemongrass pork vermicelli bowl, Lychee-infused iced tea and las palmalitas ranch organic lemonade

Kasa Indian Eatery: Pav Bhaji; Spicy potato on grilled white buns with crunchy red onions, Kati Roll; Flaky buttery roti wrapped around charbroiled chicken or spicy cauliflower, Mango Lassi

Laiola: Gypsy pepper gazpacho with almonds, grapes & tarragon, Heirloom tomato “tomàquet” with grilled bread, Summer melon agua fresca

La Mar Cebicheria: Sanguche de Jamon Norteno: Slow-roasted pork leg served on an acme roll with salsa criolla, Ceviche Clasico; Mahi-Mahi served in a lime juice marinade with habanero, nectarines and sweet potato, Chicha Morada

Onigilly: Onigilly; Savory Japanese Rice Balls with Either Teriyaki Chicken or Marinated Eggplant, A Sweet! Handmade Kika’s Treats S’mores. Green Tea

Poleng Lounge: Balinese lamb and pork satay sampi on lemongrass skewer, Vietnamese style BBQ oysters with rendered bacon-scallion oil and lemon pepper sauce, Calamantea (Mactan Island iced tea with pineapple and calamansi)

Sabores del Sur: Chilean Beef or Vegetarian Empanadas, Anticuchos Chilenos; Marinated New York Strip and Beef Heart with Potatoes (or no heart if you please), Chicha

Zella’s Soulful Kitchen: Local Corn with Homemade Honey Butter, Pulled BBQ Chicken Sammie with Spicy Slaw, Southern Sweet Tea

Every dish is going to cost under $8. There is no charge for admission. I plan to attend with a posse, but I have to say that I’m a little skeptical about this whole thing. There are a lot of restaurants featured in that list, but where are the real street food vendors? Where’s El Tonayense? How about Little Skillet? Any of the Thursday farmer’s market superstars, like 4505 Meats, Pizza Politana, RoliRoti, Tacolicious? I’m just saying…..seems like it’d be a different vibe if we could actually get the street food vendors to a street food festival!

Technology Monday: Backpacking Cuisine

Posted on August 3, 2009 by ezealot

Next week I am heading out on a long-weekend to the Maroon Bells – Snowmass Wilderness in Colorado. I’ve been backpacking and camping most of my life. My father would take me to places like the Delaware Water Gap and the Wharton State Forest in New Jersey. Needless to say, this was rare amongst my fellow Jerseyites-of-the-80s, who would find it difficult to hit the trail in their Z-Cavariccis, leg-warmers and Forenza Sweaters.

Food was always important to us and it was a welcome challenge to try to make something tasty under spartan conditions. My dad’s prize possession was his “quickie pie maker”, a cast-iron press that would squeeze two pieces of bread and some filling together to make a ‘hot pocket’ of sorts. Roasting our apple sauce pies, laden with margarin, was the highlight of our camping trips. It didn’t matter how heavy this beast of a tool was, dad carried it without complaint (along with most of my stuff as well when I was young).

Waiting for Our Applesauce Quickie-Pies

When I got to college I actually took a course titled: Backpacking and Camping. Gotta love Temple University! While, you can certainly get a good education there if you dedicate yourself, they have plenty of coursework for those who just want to coast. I took three years of Russian and still cannot speak a word (but I was able to pass with A’s simply by giving the teacher a nice bottle of Vodka and sitting next to the Russian kids during the one-page final exam – true!).

In Backpacking 101 we mostly socialized, including our young, strapping teacher named Brett. There was a syllabus and we glossed over the lessons each week. Some inexperienced students actually asked questions and engaged Brett’s knowledge of the woods. For our final we were to spend a weekend on the Appalachian trail at Pole Steeple, the unofficial midway point of the trail. There were a lot of cute girls in the class, so I was excited to get away with some new people. A girl named Audrey had agreed to be my tent-mate. Although she had a boyfriend, she was definitely the prettiest girl in the bunch and would at least add some street-cred for bunking with me.

I Can't Believe I Found This Picture: Me & Tentmate

The trip was pretty great. Total strangers hanging in the woods, getting high and drunk for school credit!? I even picked up a new technique and dish while we were there. One of the campers brought an old bucket pot which he filled with sliced onions, hunks of pepperoni and a few cans of baked beans. He hung it over a branch in the fire and let it cook low and slow for a long long time. As is often the case when backpacking, the food might have tasted better not matter what was in it. But the simplicity of the one-pot meal was not lost on me and became the inspiration for many more to come.

Skip ahead to my adulthood. I lived in Colorado for six years and spent a lot of time in the wilderness. My roommate Tom was old-school – carrying an external-frame pack with a bag of P,B&J sandwiches and hot coffee. Me? I was all about the technology and lowering my pack weight. You know the type. Fucking anal pricks. We would scrap a perfectly good pack, or stove, or canteen just because there was a new one that was 3 ounces lighter. We say shit like “ounces add up to pounds”. REI was built on the backs of our compulsions.

P,B & J Tom Takes a Break To Water His Dog

But, as a foodie, I was left with a dilemma. With the little stove and the little pots and the weightless foodstuff, how can you possibly make decent food? (I bet you were wondering how I was going to piece the technology food angle in – and it only took me 620 words). No quickie pies for me (apple sauce, bread and pie clamp are all too heavy). No pepperoni beans (onions, cans of beans, big pot – no, no, no). Might as well face it, backpacking food sucks. Right?

Kinda. Not really. Maybe. But modern technologies have certainly improved the options for lightweight foodstuffs, some of which I am going to detail below:

Pre-Cooked Bacon – The single greatest revelation I’ve had on the trail is the discovery of this boxed wünderkind of salted cured animal flesh. This stuff can live without refrigeration for a few days, it takes very little time (and fuel) to cook. To the depraved, over-exhausted mind of the trail rat it tastes as good as any bacon on a normal day. It’s light.

Freeze-Dried Fruits & Veggies – This stuff has been around for ever, but it just seems better these days. You can buy any assortment of veggies, mix them all up, put them in a baggie ready to dump into a powdered soup, powdered potatoes, mixed with chicken (see below) and curry powder. The potential uses are endless. A creative chef can actually make a palatable dish that is healthy to boot.

Vacuum-Sealed Meats – Getting protein on the trail has always been a challenge. Jerky was really the only game in town until recently. Now populating the shelves of the tuna aisle are fifty different varieties of tuna, salmon, chicken preserved and sealed in little packets that last for months. They are not light, but they are not heavy either. They sure beat freeze-dried meats, which simply don’t stand up as well as their veggie counterparts. Just toss a bag into pasta, curry or any other dish and you’ve got wholesome treat.

Powdered Eggs – Close enough to the real thing for scrambles and omelets – add meat and veggies to bolster.

Packaged Meals – Two kinds to consider here. First, at the camping store there are a few brands, and endless variety of add-water meals. I like to cook my own meals so I avoid the lasagnas and the beef stews. But the technology in this stuff has come a long way and dare I say, they’re not half bad. Especially desserts. In fact, I strongly encourage the desserts. Cobbler that weighs next to nothing – just add water – done deal.

The other type of packaged stuff is just on the shelves at the supermarket. I know, I’m always talking about sustainability and proper shopping, but for this purpose alone you might have to hit the schlocky stores. Whole Foods has a few lightweight treats, but apparently convenience and speeds are important to a lot of people cooking in this country. Safeway’s aisles are full of crap in boxes that can be prepared by just heating or adding hot water in under five minutes. Don’t forget to check out the packets of sauce available. Pesto? The intrepid chef could find a lot to work with here. In fact, I think this was a Top Chef challenge.

Next time you are hitting the trail and need to lighten the load, know that your options are plenty. Maybe after this trip I’ll post some recipes. Not quite sure how many of my readers are outdoorspeople. I suppose we’ll see by today’s reader stats.

Friday Dish: Salt House Poutine

Posted on July 31, 2009 by ezealot

Ask me for my top ten list of San Francisco foods – individual items – and you will find a curious and unique treat way at the tippy top of the list (hmmm, post idea). Salt House does a crazy good, French-Canadian, gut-wrenching, heart-stopping, I-dream-about-you-when-it’s-been-a-week-or-two-since-last-gazing-into-your-crispy-mounds………Poutine.

Salt House Poutine

Let’s get some wiki on it:

Poutine (Quebec French pronunciation ˈputsɪn (help·info)) is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. ^[1]

Poutine is a diner staple which originated in Quebec and can now be found across Canada. It is sold by both fast food chains (such as New York Fries,Harvey’s, Ed’s Subs^[2]), in small “greasy spoon” type diners (commonly known as “casse-croûtes” in Quebec) and pubs, as well as by roadside chip wagons. International chains like McDonald’s,^[3] A&W,^[4] KFC and Burger King^[5] also sell mass-produced poutine. Popular Quebec restaurants that serve poutine include Chez Ashton (Quebec City), La Banquise (Montreal), Louis (Sherbrooke), Lafleur Restaurants, Franx Supreme ^[6], La Belle Province, Le Petit Québec and Dic Ann’s Hamburgers. Along with fries and pizza, poutine is a very common dish sold and eaten in high school cafeterias in various parts of Canada.

Now you know that Salt House isn’t going to go pedestrian with this pedestrian dish. No, no, no sir [maam] we’re gittin’ gourmet with our poutine. Here’s what I know:

French fries – double fried so they’ll stay crispy under the cheese and gravy. Peanut oil, I’ve been told.
Bravo Farms cheddar – located in Traver, CA halfway between Fresno and Bakersfield. Must have some nice cows out there. Lovely melting goodness.
Short ribs gravy – long braised and savory, rich, luscious, silky.

Add it all up and you get a treat for the ages. Really, I’m not kidding. Here’s another street food idea. Make a poutine cart and park it in front of my showroom. I will get fat and won’t care. I’d die happy.

Get your poutine at Salt House [LINK]. Make a reservation for lunch just in case. Let me know what you think.

Zealot Endorsement: SFGreenClean.com

Posted on July 30, 2009 by ezealot

I’m a pretty cynical guy. You might have noticed that I offer more criticism than praise. Perhaps I am en route to becoming a codger? Certainly naming my blog “Zealot” implies a particular fervor. I’ve mentioned before how much I loathe the current state of outsourced, impersonal customer service and I absolutely abhor the idea of corporate anything. I’m not often overwhelmingly impressed with much in this world.

In a brief departure from my food posts, I must rave about a service I recently discovered that exceeded my expectations far beyond mere contentment. I wanted to use my bully pulpit to advocate a new paradigm in dry cleaning. I want to introduce SFGreenClean.com [LINK].

I’ve never been a fan of dry cleaning. The cost and the waste is simply abhorrent. Plastic bags, hangers, chemicals – there was always something wrong. But what alternative? My girlfriends keep me in a respectable wardrobe. My shit’s gotsta look fine. Translation: I like to look fresh pressed.

I finally reached the end of my rope when I went through my closet last week and decided enough was enough. Way too many hangers, way too much plastic. I knew there had to be an alternative in this high-minded [read smug] town. [ASIDE] For a really good window on our smugness, see the South Park episode “Smug Alert” [LINK]. If you can’t laugh at yourself…….

It didn’t take long to find SFGreenClean – this web thing is pretty cool – might actually catch on. From start to finish the experience was eye-opening. The web site touts the number of hangers and bags saved. There is a hybrid delivery vehicle pictured (honestly I didn’t see what car the driver had) with a dude looking all happy. There is a lot of speak about non-toxic cleaning methods. It all sounded good.

I scheduled the pick-up for the same day and the driver was dead-on prompt. Like, 7pm, ding-dong, hello?!! He had a bag into which I stuffed all of my schwag. The next morning I logged back on to the site and every piece was input and detailed in their tracking system. I mean they had the brand name, size, color, measurements – wow. All of my clothes there to track. They even identified pit stains [ewww] and other nick and tears that were automatically repaired. They just took control.

Every detail of the process was shown online. At every step I could see where my clothes were and what was next to come. It was kind of fun to have such disclosure. Moreover, with all of this information, I will ultimately have a full inventory of my wardrobe once each piece cycles through the system. I’m not sure how I could use this data (perhaps tracking longevity or number of cleanings, etc), but it certainly can’t hurt.

When everything was completed, I received an email and I selected a delivery time. When the stuff arrived, it was on wooden hangers – wooden friggin hangers people!! Inside lovely cloth bags – lovely cloth bags people!! I assume I will ultimately return them as we proceed with future orders. There were no obvious instructions, but I’m sure if I weren’t so lazy I could find it online.

The biggest thing I noticed was that my clothing was REALLY clean – like age-old stains were gone. And the was no stanky-dry-clean smell. God I hate traditional dry cleaning smell. Gone. No more. Adios mofo.

There is no doubt that I am paying a huge premium for this luxury. But I have to say that I’ve been lulled into a state of bliss, so much so that I never checked the charges. I really don’t care. If I have to cut out some other luxury, it is worth the cost. I’ve found the perfect cleaners. Now take it from the Zealot and get you yours.

Farmer Browns: Little Skillet

Posted on July 28, 2009 by ezealot

The street food trend is reaching a tipping point. This is a good thing – damn good thing. The more the merrier! I’m still waiting for a Thai food vendor. Sticky rice and mangos, noodle stall, Thai coffee – just like Bangkok…..I can’t imagine a better cuisine to represent (I’m just handing out business ideas here people). Who’s with me?

Last week I stumbled on to Little Skillet [LINK], the latest venture from the folks at Farmer Browns. I say stumble because I had heard about the place and planned to visit, but never put two and two together until I was walking down Townsend for a business thing and looked down the alley to see a mob of people hanging out in an alley huddled over corn-based food boxes. After my meeting I came back. The setup is very cool – it feels out of place off of bustling Townsend street, but immediately you are transported into a soul food vacuum.

The menu is a simple extension of the Framer Brown’s concept: soul food with a sustainable slant. They have chicken and waffles, biscuits and gravy, a bunch of po boys: pulled pork, creole shrimp, some salads and sides. The dudes in the window are hopping kicking out box after box with some attitude to boot. Bring it.

The pulled pork is great – a little greasy, a little spicy – tons of flavor. The fried chicken is good. Not the best in the city, but becomes transcendent paired with a good waffle (belgian style), some syrup and a little side of their sausage gravy. Ok, we’re talking coronary, but acceptable for an infrequent treat, right? So why have I had it twice in a week?

What’s more important here, and bound to be the subject of future posts, is that the street food era is upon us, in full force. Almost to the point where it’s becoming prosaic. And I’m so completely on board. I love the idea of getting quality food from a stand, cart, window or stall. I’m a busy guy. I don’t often have the desire or time to sit down for a long lunch, but damned if I’m gonna eat fast food. This trend allows for me to track down some serious eats in just about every neighborhood in town to grab a quick fix or to even feed my crew on a job site. It’s a wonder it hasn’t caught on sooner, since every other culture in the world has rocking street food.

Little Skillet is a welcomed entrant into the genre. In fact, they are a model for the simplicity in form and execution that keeps San Francisco on the cutting edge (mimicking concepts practiced universally around the world, of course!).

Technology Monday: Finding A Restaurant

Posted on July 27, 2009 by ezealot

I get asked for restaurant recommendations constantly. In a city with so many options it can be overwhelming to try to keep up with what’s hot and new, let alone the institutions that have been around forever. In order to keep up with the latest and greatest, I often focus on new places for my personal dining. This is certainly a disservice to the excellent cuisine served up at thousands of Bay Area eateries.

So, when I need to spark some ideas, I head to the intrawebs to get inspiration. Here are some of my favorite places:

Opentable.com – If I am joining and we have any sort of time restrictions (meaning we don’t want to wait for a table as a walk-in), I will first go to opentable.com. What better way to know what is available. I am often surprised at what I can find even last minute. Given, some restaurants don’t use the service (which is really unfathomable to me) but I always seem to find something worthwhile. I wish they included the date the restaurant opened, but that’s certainly asking a lot.

Google Maps (maps.google.com) – If I need to be in a certain location I’ll pull it up on Google Maps and then check what is nearby. You simply type “restaurant” in the “search nearby” link. Don’t restrict yourself to the callout results. The little red dots are also viable results and a simple click will give you more details on those. There are a lot of great places hiding outside the realm of the primary results.

Tablehopper.com – Marcia keeps a list of “Fresh Meat” recommendations on her site. I can’t say she updates it often enough, but it is still one of the better places to find something new and different. She sorts it by neighborhood, which is very helpful. Also, if you check out her e-column section you can scroll through the archives to see what places she’s talking about, new openings and general insider info.

Eater SF (sf.eater.com) – This is probably the most comprehensive news site for Bay Area restaurants, but it takes some culling to find details. Still, when I want to see if the new place in the Mission is open, it’s often here first. Scroll through the multiple daily posts and you’re bound to find some insightful help in picking a hotspot.

There are many more traditional sites that offer listings, but I frankly don’t find myself relying on them. Still, a couple woth mentioning are:

Citysearch – a very comprehensive and searchable list. Editorial and customer reviews.
Yelp – if you want other people’s opinion, and can decipher what is worthwhile, there is no better aggregator.
Around Me – An iPhone application that is great for finding a place close to where you are now.
Urbanspoon – Another iPhone application that works like a slot machine to suggest a random restaurant based on a variey of criteria. If you’re felling lucky…..

Can Costco Go Green?

Posted on July 22, 2009 by ezealot

I’ve been reading some interesting articles about how Costco is taking the step into Green. I think it is inevitable that we will see corporate bandwagoning of the Green movement, but have always been skeptical that they could pull it off effectively. Let’s be real…..at this point, there is a major difference between espousing “Green” and true sustainability.

Actually let’s explore that a little, particularly for those who aren’t caught up with their reading. You might think that going green is as simple as buying the “recycled” toilet paper from Safeway. Not even close, bub! To truly understand sustainability one must trace the origins of their consumption all the way to the source, and consider all elements along the way. How much energy does the manufacturing process take? What materials are used at the expense of producing this product? What waste is generated? How is the product packaged and transported? What fossil fuels are consumed as a result? The list goes on and on.

This might seem a bit obsessive-compulsive and, in many cases, impossible. But if we don’t ask, we’ll never know. Corporations have sought to hide these things from us so that we don’t fully appreciate the true costs of our consumption and therefore accept the status quo. One could argue that the nature of the financial structure of corporate-anything is inconsistent with sustainability, but I believe that is a battle for future generations. Our goal should be focused on laying the seed for change. And our first mission is to fully understand the important details of what we consume.

In the age of sustainability, manufacturers who really own the idealism will volunteer this information to distinguish themselves and to help facilitate your decisions. Case in point: look at your eggs in the supermarket. Cage-free this, free range that – it’s all marketing hype in reaction to our growing concern over animal treatment. But……when you come across the real deal, they certainly let you know. Here is what TLC Ranch says about their eggs:

Eggs are certified organic by California Certified Organic Farmers (CCOF), as of January 15, 2009.

Similar to the pigs, our laying hens are moved around 20 acres of certified organic pasture using mobile chicken coops. Using electric mesh fencing, they are given about 1.5 acres at a time and moved about 200 times a year so they always have fresh, green, growing vegetation to eat as well as plentiful bugs (chickens are not vegetarians).

Predation is prevented through the use of electric fencing and an amazing livestock guard dog, an Italian breed called the Maremma, named Angel. We strive never to kill native predators as we feel they are a vital part of the ecosystem.

Chicken feed is also from Modesto Milling and is certified organic. Ingredients include corn, wheat, soy, kelp, limestone, and vitamins and minerals. Chickens are also given organic brewers grains and organic waste vegetables to diversify their diet and keep our feed costs down. Granite grit and oyster shells are provided at all times to aid in digestion and keep calcium levels up in the hens.

Hens are kept for about two years then sold live to local folks. We are exploring the possibility of processing the hens in order to produce chicken stock and chicken sausage as well.

Beaks are tipped (which is less severe than clipping) by the farm that broods the certified organic chicks for us so they don’t peck each other severely while they are in the brooding phase. (Brooding is the raising of chicks to about 18 weeks old where they are provided with warmth until they have fully feathered out.) We then get the laying hens at 18 weeks old, and put them out on pasture where they will spend the rest of their lives. We do no other body modifications to the birds. We look forward to the day when we have the land tenure and infrastructure to brood our own chicks exactly how we want.

That’s a bit more information than “free range”. And they make damn good eggs. Another great example is “grass fed”. The term is starting to bounce around a little too freely these days. Sometimes it only means that the animals were fed grass for brief periods of their lives. They still suffer from a primarily, and unnaturally, corn-and-antibiotic-fed diet. But the serious ranchers once again stand out with descriptions like: 100% grass-fed, pasture raised, etc. Over time, you get to know the buzzwords and the bullshit becomes clear.

This brings me to Costco. I decided, in fairness, to give it a visit. It has been so long and just like my Trader Joe’s post, I needed to see for myself. I was actually surprised that their basic language seems sensible. They talk a lot about dye-free, biodegradable, cruelty-free, plant based, etc. In most aisles, there was an alternative to chemical-laden counterparts. They also had a lot of gadgetry such as solar panels, LED lights and such. And even some local-supported brands, like ACME breads.

Don’t get me wrong. I called Trader Joe’s a whore. Costco is a chain of brothels containing thousands of whores by comparison. But I see their efforts as positive. First, the concept of buying in bulk is appealing. I’ve heard a lot of disrespect paid to Costco for selling gallons of this and flats of that….but if it reduces packaging in any way, I’m for it, as long as their isn’t increased waste. And be certain their effort to go green is riddled with problems, most of which likely stem from their manufacturing process, packaging and transportation.

But what does it really mean when Costco is actively touting Green products? It means that Green has a voice. The boardrooms are hearing the cry and finding a way to capitalize on it. It’s a start. Sustainability is a long long long way off, but it has to begin somewhere. If Green is the precursor to sustainability, it’s foothold in the Costcos, Sam’s Clubs, Walmarts and Targets of the world is entirely essential. Not necessarily for San Francisco where we can easily eat in Slow-Food restaurants every night for a year without repeating or shop at a Farmer’s Market just about any day. But for the world outside of this bubble, where the ideals of sustainability are simply unfathomable [for now].

So, while I won’t likely be back to Costco more than a once or twice this year, I encourage those who live elsewhere, and seek to improve their impact, to start by changing the toilet paper, dish soap, laundry detergent to these Green products. Of course it doesn’t end there and the ideals of a truly sustainable food system and manufacturing complex should remain our goals, ultimately, no matter where you live.

Technology Monday

Posted on July 20, 2009 by ezealot

Ok, Mondays bite in the blog world. You people are too busy getting back to work to read my posts. I get about 1/3 less traffic on Monday and Friday, as a rule. So, I’m going to start doing some quickies on these days to save me the headache and give you some cool stuff to check out.

I get asked constantly where do I seek inspiration when planning a meal. Honestly, I typically hit three online sources, in the following order. Or, if I’m planning something special, I’ll dive in to my cook books.

Food and Wine: This is my favorite magazine and recipe source. Foodandwine.com is easily navigable and has tons of really great recipes. I often use theirs as a guide for my own – sort of a foundation. But their recipes stand on their own from very credible chefs and are often clean, easy and good in a pinch.

Click Here for Food And Wine

Saveur: Their lineup is not as deep as F&W but I’d have to give them the edge for style. Almost anything I make from a Saveur.com recipe is a little more technical and serious. I always know that there will be crowd pleasers here. There’s a certain rustic, yet thoughtful angle to their offerings.

Click Here for Saveur

Epicurious: Honestly, this is my last resort, but still very worthwhile. Their database is vast and will often be multiple entries for whatever I seek. But I take it all with a grain of salt (oh shit here come the puns again). User reviews reveal that Epicurious appeals to a much broader swath of the populous (read: I am a snob) and therefore (oh he’s not going to say it) are a little more pedestrian (you prick!). But if you’ve got skills, you can weed out the fluff (that’s kind of a pun. you know, the pedestrian thing, fluff?).

Click Here for Epicurious

The Joi of Khao Soi

Posted on July 10, 2009 by ezealot

I want you to close your eyes and dream about Thailand with me. As I’ve mentioned before, during the 90s I owned an adventure travel business focused on Southeast and South Asia. I spent many months poking around the hidden corners of Laos, Burma, Vietnam, India, Nepal, Bhutan……but there is one place that I can truly call my home-away-from-home: Thailand.

Photo Courtesy of David Hagerman at Easting Asia (LINK)

As the gateway to Southeast Asia, Thailand is easy to navigate, has unbelievably friendly people, a great diversity of interesting sights, stunning countryside and, most importantly, the best food in Asia. Hands down. Sorry to you Indiaphiles or Vietnamists, I believe the Thais have it. Food is such an inextricable element of the culture in Thailand, much like in Italy it dominates much of the experience. Also like Italy, Thai food is quite regional: from seafood and spicy curry in the South, to grilled meats and papaya salad in the Northeast. They’ve borrowed the best influences from their neighbors, incorporating elements of Malay, Indian, Chinese and even Burmese traditions into their culinary fabric.

Today’s journey takes us to a Burmese influenced dish called Khao Soi. Let us start with our old friend Wikipedia:

Khao soi or Khao soy (Thai: ข้าวซอย) is a Burmese-influenced dish served in northern Laos and northern Thailand, especially Luang Prabang and Chiang Mai, respectively. In northern Laos, this dish is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro. In northern Thailand, it is a soup-like dish made with deep-fried crispy egg noodles, pickled cabbage, shallots, lime, nam prik pao, and meat in a curry-like sauce containing coconut milk. The curry is similar to that of yellow or Massaman curries but is thinner. Some recipes use Massaman curry in the dish. Though northern Lao people have a special way of preparing this dish, different versions of it can be found at Lao restaurants. It is popular as a street dish eaten by Thai people, though not frequently served in Western Thai restaurants.

So, let’s get on to the dream sequence. It’s a hot day in the Chiang Mai. Lunch time. (Khao Soi is a lunch dish, as are most noodle fare – so stop ordering Pad Thai for dinner – in fact, stop ordering Pad Thai at all, there are so many other better Thai noodle dishes – but that’s another post). We’re on a motorbike poking around the city, exhaust and dust kicks up from thousands of other motorbikes clogging the streets. Under a hot tin roof there is a gaggle of people seated on plastic chairs hovered over big bowls, slurping up noodles buried under hunks of stewed meat and crunchy, pickled veggies. The steam from a curry-rich, sweet and savory broth billows into their faces and all you can think about is the Thai word “Hom”, which means aromatic.

Photo Courtesy of David Hagerman at Easting Asia (LINK)

We park our bike on the shoulder and take a seat. The sound of Thai people chattering can resemble crickets or cicadas in the jungle (if you’ve never heard this sound click here to listen) – it is cacophonous, yet soothing at the same time. We order startlingly cold Singha Beer. We wait for our Khao Soi. It can take a while, so maybe a few beers are in order. Our heads start to swim a little bit in anticipation of something exquisite and numbed by the Singha. Maybe it takes so long for the soup to arrive because you have to get mentally prepared. Khao Soi is best served relaxed.

At last the bowls arrive. Thai are big fans of self-seasoning. Khao Soi has a specific lineup: sour picked veggies, roasted chili paste, lime and raw shallots. We play with the seasoning, adjust for spiciness and begin to pray over the bowl. Crunchy noodles that sit on top and when mixed with the broth and the wet noodles, add a contrast that defines Khao Soi, to me. The meat is fall-off-the-bone tender (chicken or beef or both) and has absorbed the flavor of this powerful broth. An occasional bite of a veggie or shallot adds another layer of texture an flavor that evokes a smile or a nod. We scoop the coconut broth with our spoons in tandem with our noodle and meat foraging. We start to sweat. Ahhhh.

Thai Massage

Nothing follows a spicy, heady, noodle fest like a Thai massage. It is almost essential to unscramble your body and brain. In San Francisco, you can have them both, within a block of each other. Last week I received a text from the owner of Grand Pu Bah: “Hello! I have Northern-style spice curry noodle today. Cheer!!!”. I text back: “Khao Soi??!!!”. It’s a special that shows up on the menu rarely and is unlike any of their other ‘refined’ Thai dishes. It’s rustic and raunchy – just like you’ll find on the streets of Chiang Mai. If you have a chance to track this special down, don’t miss it! And…….Suchada Thai massage is 1/2 block down the street. Ahhhh.

Do You CSA? Do You, Huh? Huh?

Posted on July 10, 2009 by ezealot

So you read Omnivore’s Dilemma. You saw Food Inc. You’re down with the program. You want to take part in a sustainable food system. Break those ties that bind you!

But……you work long hours. You don’t have time to shop regularly at the farmer’s market. You have to take the kids to swim, soccer, gymnastics, fencing…..We get the picture. It ain’t easy to be a locavore.

Or is it? The time has come to join a CSA. Community supported agriculture, dummy. It means that you subscribe directly to a farm. They get to know that they’re gonna sell stuff. You get good stuff. Sign up, it’s not too expensive. Cut out the middle man. Get it straight from the farm in a box. Eat local. Eat seasonal. Cook creatively. Because since you never really know what you’re going to get, it’s like a Food Network challenge each week. Do you have the skills to tackle this totally random box of produce?

Oh, and I can hear you. Yes, you. You’re saying, how do I even begin to find a farm that has a CSA program. There’s not one near me. Wrong! I’ve got you covered. Well, you didn’t think I’d just throw this shit out there and leave you hanging, did ya? Huh? Huh? Click on the image. Do it!

See that map. That’s a lot of dern farms, y’all. Enter your zip code (the 5 number one, the 3 number one is your area code, silly). Call the farm (you can use the area code here). Introduce yourself. Nice people, eh? Farmer’s tend to be. Ask them if they have pastured eggs. Sign up. Now. Tell ‘em the Zealot sent you.

Easy.

The Epicurean Zealot

An opinion-laden guide to San Francisco's culinary culture.

Category Archives: Inside Scoop