Monthly Archives: June 2010

Healthier Social Eating: BBQs

Posted on June 30, 2010 | 5 Comments

With summer and 4th of July upon us, what better excuse (weather permitting) to dust off the barbeque and enjoy some time outside in the fresh air with family and friends. Delicious macaroni salad¸ buttered corn, burgers, and an 8 layer United States flag cake. Yummy, but not good for my health and fitness goals! Following these simple survival tips will save you hundreds of calories and guilt, without you feeling deprived¸ and keep your health and fitness goals on track.

1. Have Healthy Options Available

Bring or make healthy alternatives to meats, dips and macaroni salads. This way you can fill up on the healthiest foods first, without worrying about bad calories and fat. Chicken, fish, vegetables and even fruit are delicious cooked on the barbeque. Chicken Kebobs with tons of veggies grilled are delicious and super simple to make. Other alternatives include fresh salads (made with greens, fruits/vegetables, nuts, and a light dressing) and summer fruits (peaches, plums, berries¸ melons). This could also be a way for you to introduce your family and friends to tasty¸ healthy foods. Other great recipes can be found here¸ here, and here.

2. Small Plates, Big Health Benefits.

If you keep portion sizes reasonable, it’s easier to eat the foods you want and stay healthy. By using smaller dishes, you can easily avoid “accidentally” eating too many calories. Use a dessert plate or grab one from the children’s table.

3. Mix and Mingle

Choose three or four items you really want to eat, and then step away from the food table so you’re not tempted to graze. You will be less likely to keep mindlessly refilling your plate if you are in the middle of an interesting conversation and standing on the other side of the room from the food. Being with friends and family and having a great time at a BBQ also contributes to overall good health.

4. Go for the Greens

Skip the chips, bread and crackers. Refined carbohydrates spike your insulin levels, leaving you hungry and craving for more. Unless it’s amazing, it’s not worth the calories. Make sure to complement any meal with lots of vegetables – especially green leafy veggies like kale or spinach.

5. Make Room for Dessert

Instead of saying “There’s always room for dessert,” actually leave room for it. Eat a little less of everything else so you can have a piece of that cake, cookie or ice-cream. Also, remember portion control!

6. Think before you drink

A drink that is not a glass of water has calories and sugar. Drink at least eight ounces of water or so that your thirst is quenched and stomach already feels a little full. You will be less likely to chug the alcoholic drink to quench your thirst. Make your choices worthwhile and sip on a glass of wine or beer.

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Meatless Monday Meal

Posted on June 29, 2010 | 2 Comments

French Green Lentils

With Sauteed Mushrooms, Leeks, Summer Squash, and Carrots

Nutrient Dense and Mouthwatering Delicious!

Heart healthy, protein rich snacks

Salad of fresh strawberries and olive oil dressing

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Roam Artisan Burgers

Posted on June 25, 2010 | Leave a comment

Restaurant Review: Roam Artisan Burgers
Crowd: Britex Strollers, American Apparel leggings, Banana Republic collard shirts
Vibe: Cheery
Decor: Urban Rustic, if that means a 200+ year-old beam reclaimed from a bar, glass bottle chandeliers, and hanging terrariums by Flora Grubb Gardens
Layout: Community table, bar and bench seating, and kid-friendly seating styles
Service: Nice
Portion Size : Perfect
Imbibe: Any of the organic, agave nectar sweetened milkshakes
Enjoy: Any of their four burgers fixed with French and Fries
Waist Slimmers : House-Made Organic Veggie Burger fixed with the Classic on a whole grain bun, with a side of seasonal veggies, and kombucha. Bonus, eat only half of the bun.
Price: $13.12: one veggie burger with Sunny Side fixings and Blue Bottle Coffee yogurt-shake

I love cooking and enjoying a meal on my dining table, but OMG these burgers have me salivating just thinking about them. Yes, I do not eat any red meat and am selective of anything non-vegetarian, but a vegetarian would not go hungry here. I will become the mayor on foursquare of this fast, slow food place. And it’s as healthy as a burger can get. For all of you meat lovers out there, this is the best meat you can consume! On that same thought, all of you veggie lovers out there; this is the best sourced veggie burger you can consume! All of the meats are humanely raised on open pastures and the house-made veggie burgers are organic, gluten free, and vegan. Also, Roam only employs local farms committed to sustainable practices. To add to the bucket of goodness, the entire restaurant is made on sustainable practices. Low VOC paint on the walls means less toxic air you breathe in. To top it off, you can have a perfectly healthy, satiating, mouth-watering gourmet meal for about $13 or less! Roam Artisan Burgers is a happy place, made from happy cows.

The menu on the wall

The people who feed us

Plants from a local community garden

FYI, the trash bin is smaller than the compost and recycle bin

Community table made out of reclaimed wood

Wine, beer, and kombucha on tap

Chandeliers made out of Straus milk bottles

Order, take a number, find an available seat

Chocolate Milk Shake and Blue Bottle Yogurt Shake

Beef Burger styled French and Fries

Pacific Pastures 100% Grass-Fed

House Made Organic Veggie Burger styled Sunny Side

Made of beets, barley, beans...- it's good, trust me.

Roam Artisan Burgers l 1785 Union St. San Francisco, CA 94123 l 415-440-7626

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Tyler Florence: Wayfare Tavern

Posted on June 25, 2010 | 3 Comments

Restaurant Review: Wayfare Tavern
Crowd: Blazers with loosened ties and blouses with black pumps
Vibe: Lively and loud
Music: Jazz
Decor: Turn-of-the-century San Francisco Barbary Coast
Layout: Four floors: 1. Basement floor for the restrooms and an entrance to the kitchen 2. Main floor with a raw bar, full bar, open kitchen with a Chef’s Counter, and booth seating 3. Second floor with a smaller bar, more seating, and a Billiard Room 4. A rustic, private dining room with a wine cellar.
Service: Genuinely Friendly, Professional, and Precise
Portion Size: Large
Imbibe: Jasmine Green Tea Cooler (non-alcoholic)
Enjoy: Fresh out of the oven Popovers and Goat Cheese Ravioli
Waist Slimmers: Chilled Watermelon Salad, Marin Tomato Salad, and Crisp Pacific Catch Halibut
Price: $177.85 across four people, three appetizers, three entrees, 3 glasses of wine, and one non-alcoholic beverage

The instant you walk in and pass the four eager hostesses, you feel like you have stepped away into another time and place. A feeling of mischievousness overcomes you, and you begin to wonder about all of the secrets this place might have, just like in the 1800’s. The bar is packed and the open kitchen is full of action. It feels a little chaotic, while I wait at the bar for the rest of my party to show. Despite, the opening week crowd, the bartenders are upbeat and do not give off the “I feel the pressure, I am too busy” vibe. There is a whirlwind of staff buzzing around and attending to your every need. At times, it feels like there is more staff than patrons. The general manager is very kind and talks to us in length about the making of Wayfare Tavern. The size and style of the menu is very representative of Old America, with a modern-Californian twist. It’s large with ample choices for the meat lover and pescatarians. However, there is only one vegetarian entrée with quite a few salads and sides to pick from. We watch Mr. Florence carefully inspect and perfect each dish before it goes out, which is really amazing to see. He even tries to take a few minutes away and talk to patrons, which I really appreciate in a celebrity and chef. As for the taste, I am a little disappointed. Maybe, my expectations were too high, but as a gourmet foodie, I find the food to be good, not great. The entrées are a little overpriced, but justifiable for the neighborhood. Though, I do plan to go back, just not too soon.

Wayfare Tavern l 558 Sacramento St San Francisco, CA 94111 l 415-772-9060

The Parlor

Stuffed animals and birds are common fixtures

The Classic American Menu

Elegant, rustic tablescape

Organic Marin Tomatoes with Black-Eyed Beans, Goat Cheese, and Chive Blossoms

Smoked Olive Oil Mac n' Cheese

Goat Cheese Ravoli with Summer Squash

21-Day Dry Aged Grass Fed Sirloin

The men on the table claimed it was above average

Intrigued by Club Dine In!

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Farm to Table Brunch

Posted on June 21, 2010 | 3 Comments

June 20th marked the one year anniversary of our official engagement, meaning a ceremony in front of 120 family members. To celebrate, we decided to stay-in and make one of our long, scrumptious brunches. The morning before, we filled up our market bags with organic heirloom tomatoes, mint, basil, baby leeks, ricotta cheese, goat cheese, a brioche bun, farm fresh eggs, bing cherries, nectarines, raspberries, lavender, and gladiolus.

making it official, again

The Ambiance:

Our dining room

The Menu:

Floral Cherry Salad

Floral Cherry Salad is a staple salad that I make during the spring and early summer. Mix salad greens, flower petals, slivered almonds, and pitted cherries together in a mixing bowl. Drizzle lightly with balsamic vinegar, sea salt, and pepper. Toss and serve.

Fresh herbed Omelet

Fresh Herbed Omelet

Roasted Tomato with Quinoa

The Roasted Tomatoes stuffed with Quinoa is really easy to make. Try for yourself.

Raspberry and Ricotta Brioche

Raspberry and Ricotta Brioche makes for an elegant brunch dish or dessert. It is also very easy to make.

Did you know that Club Dine In! is on Twitter and Facebook? Follow@clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.

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Grand Opening of North Beach’s Farmers Market

Posted on June 17, 2010 | Leave a comment

Last Sunday, June 13th, the North Beach Farmers’ Market opened with the support of hundreds of San Francisco residents and tourists. It was a pleasant, sunny San Francisco day for the grand opening. North Beach is a newbie in the Farmer’s Market scene and this market was the perfect size to ease the neighborhood into the shopping experience. This market is the smallest I have seen in the city, but it offers most of what you would expect. Freshly baked breads and pastries, olives and olive oil, cheese, honey, abundant fruit and vegetables, eggs, brightly colored flowers. Though, don’t expect to find coffee or hot food trucks here. But then again, you are in North Beach! You can easily walk over to one of the many cafes for your daily fix of java! Take that coffee and freshly baked goods to Washington Square park and enjoy!

Please show your support of this market, by visiting every Sunday. Be sure to sign the petition, requesting to extend the market until early fall.

North Beach Farmers’ Market

Mason Street, between Columbus Avenue & Lombard Street
Every Sunday from 9 am to 1 pm
June 13, 2010 through October 24, 2010

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Super Toxic Foods

Posted on June 16, 2010 | 8 Comments

Strawberries and other berries are known as “Super Foods”, for their antioxidant properties. These nutritional powerhouse foods are loaded with crucial nutrients, which have been proven to help prevent well-known effects of aging, including cardiovascular disease, Type II Diabetes, hypertension and certain cancers.

Children are especially vulnerable.

However, if you’re eating non-organic strawberries today, you may be ingesting 54 pesticides with it, according to Pesticide Action Network North America (PANNA)*. Pesticides are designed to be toxic- they kill insects and other living creatures. The alarming fact is that most of us are born with persistent pesticides and other chemicals already in our bodies, passed from mother to child during fetal development. Pesticides accumulate, build up toxicity, and remain in our bodies for years. Pesticides have been linked to cancers, developmental and neurological disorders, reproductive and hormonal system disruptions, and many more.

So, the same foods that have natural disease fighting properties are causing us to be ill due to the use of extremely toxic pesticides.

The most harmful are fruits and vegetables known as the “Dirty Dozen,” which contain 47 to 67 pesticides per serving*. These foods are believed to be most susceptible because they have soft skin that tends to absorb more pesticides. Although washing does reduce the level of pesticides found on produce, there is no level of exterior washing that can wash away all of the pesticides in the produce. The U.S. Department of Agriculture (USDA) found that even after washing, some fruits and vegetables consistently carry much higher levels of pesticide residue than others. Consumers can reduce their pesticide intake by almost 80 percent by avoiding the top twelve contaminated vegetables and fruits. Organic foods limit or exclude the use of pesticides and other synthetic materials during production.

Since not all of us can afford to go 100% organic every time we shop, we can focus on those foods that come with the heaviest burden of pesticides, additives and hormones. In other words, eat only the organic version of the Dirty Dozen and increase your intake of the Clean Fifteen.

The Dirty Dozen

  1. Celery
  2. Peaches
  3. Strawberries
  4. Apples
  5. Blueberries
  6. Nectarines
  7. Sweet bell peppers
  8. Spinach, kale and collard greens
  9. Cherries
  10. Potatoes
  11. Grapes
  12. Lettuce

The Clean Fifteen

  1. Onions
  2. Avocado
  3. Sweet Corn
  4. Pineapple
  5. Mangos
  6. Sweet Peas
  7. Asparagus
  8. Kiwi
  9. Cabbage
  10. Eggplant
  11. Cantaloupe
  12. Watermelon
  13. Grapefruit
  14. Sweet Potato
  15. Honeydew Melon

Know the source of your food!

Soft, thin skinned fruits are laden with harmful pesticides


*PANNA- works to replace the use of hazardous pesticides with ecologically sound and socially just alternatives.
* EWG-a research and advocacy organization based in Washington, D.C. Based on an analysis of more than 100,000 U.S. government pesticide test results, researchers at the Environmental Working Group (EWG) developed the “Dirty Dozen.”
*USDA- responsible for developing and executing U.S. federal government policy on farming, agriculture, and food.

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USA vs England Soccer Match

Posted on June 14, 2010 | Leave a comment

Taking the Muni

AT&T Park

There were a lot of people!

SCORE!

It was hot!!

about 10 of us had a chance to sit together!

Thank you for all the Club Dine In! members who made it out to the stadium to watch the USA vs England soccer match with us. About 20 of you came! Unfortunately, we were not all able to sit together. I look forward to watching more sporting events with you guys!

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Top Chef Tour

Posted on June 14, 2010 | Leave a comment

Bravo’s Top Chef is an Emmy and James Beard Award-winning, number 1 food show on cable. Sixty-four San Francisco foodies and fans had a chance to finally judge and taste what they had only experienced by watching on June 11th. Ryan Scott, of Gary Danko and Myth Cafe fame, and Jamie Lauren, of Absinthe fame, were the local chef’testants. Scott demonstrated how to make Panna Cotta with fresh boysenberries and shortbread cookies, served to everyone in a cute mason jar. Lauren acted as the sous-chef and answered questions from the audience.

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The Weekender

Posted on June 11, 2010 | Leave a comment

Thurs-Sat June 10-12 • Dine Out for the Gulf Coast • Lunch/Dinner

From June 10-12, 2010, participating restaurants throughout the United States will set aside a portion of profits to help those directly affected by the Deepwater Horizon oil spill in the Gulf of Mexico and to support the long-term restoration of the treasured coast.

ocean blackened by BP

Thursday June 10 • Sustainable Seafood • 6-10PM

At the California Academy of Sciences, chefs including Loretta Keller, Charles Phan and John Ledbetter are teaming up for a night celebrating sustainable seafood. Given that the ocean is having a pretty rough go of it lately, this event seems particularly well-timed. Watch seafood cooking demos, listen to live music and have some delicious snacks, all while trying not to catch the eye of anything in the tanks.

Friday June 11 • Top Chef Tour • Lunch

The Tour is back again this year, bigger and better than ever, and will be at Justin Herman Plaza. This year’s tour features a restaurant-style format with table seating, so you can interact with your favorite cheftestants in style.

Saturday June 11 • USA vs. England • 11:30AM

In celebration of the opening round of the 2010 FIFA World Cup™, AT&T Park and Visa are hosting a free public viewing event at AT&T Park. The Visa FIFA World Cup™ Viewing Event will take place at AT&T Park on Saturday, June 12. The gates will open at 10:00 a.m. with kickoff of the USA vs. England match at 11:30 a.m. Admission is free and food and beverage will be available for purchase.

***Satish will be there early to hold a few spots. Let us know if you would like to join us!

Saturday June 11 • Golden Glass • 1-5 PM

Slow Food San Francisco’s annual Golden Glass is a lively gastronomic and educational event featuring the year’s most talked-about international wines complemented by culinary delights from the Bay Area’s top restaurants and artisan producers. Proceeds of the event benefit Slow Food San Francisco’s Slow Food in School Programs, including school gardens, and real school lunch. We also support the Slow Food USA’s Ark of Taste program.

Saturday June 11 • Wine Pioneers Series + 3-Course Dinner • 1-5 PM

Join Dry Creek Kitchen on Saturday afternoons for the Sonoma County Wine Pioneers Series. These seminars will be educational, fun and approachable to the novice wine lover but also engaging to the more advanced wine taster. Most importantly, they will not only give the guest an opportunity to speak to legendary Sonoma County winemakers but also discover up and coming stars. The seminar package includes admission to the tasting plus a 3-course prix fixe dinner at Dry Creek Kitchen. Seating is limited to ensure an intimate experience Reservations: 707.431.0330

Sunday June 13 • Grand Opening of North Beach Farmer’s Market • 9:00-1PM

June 13th marks the grand opening of the North Beach’s Farmers’ Market. The market will occur every Sunday through October 9:30 am – 1:30 pm. Mason Street (between Columbus Ave. & Lombard St.)

$5 Spring Salad Mix- Happy Boy Farms

Slow Food SF's 2010 Golden Glass Wine Event

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