Yearly Archives: 2010

Meatless Mondays: Celebrity Chef Support

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Last Monday, Satish and I choose to have dinner at Mario Batali’s Pizzeria Mozza in West Hollywood because of his signature “MM” dishes. He is among the few chefs who has embraced the campaign and encourages Americans to make vegetables more of a “star” on their plates. I’ve read many (negative) comments and opinions on Chef Batali’s MM promotion as vain. I think he is genuine and understands the point of MM. Quoting Batali, “Most people in the U.S eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal, but we can focus on a more plant- based diet…that’s why I’m such a big believer in the Meatless Monday movement.”

Pizzeria Mozza is understated in the world of glamorous and over the top restaurants in Los Angeles. It’s a place you would go to have a relaxing meal with your friends or family, or just by yourself. Our servers were very kind, knowledgeable, and accepting of MM. My expectations were at best neutral I didn’t think the staff would care that we practice MM. I was expecting one vegetarian option and a nonchalant response. Not that we were looking for accolades or a badge, but it’s rare to find people who actually understands the whats and whys about our request. We unfolded the large paper menu and were overwhelmed by all the options. We just let our server tell us what the vegetarian options for the day were (usually at any resto there are only 3-4 things). He started out by apologizing that the signature MM dish was all sold out and then rattled off at least 10 vegetarian options!  We ordered the Cauliflower Friti and Squash Blossom (obsession) Pizza, wanting to save room for dessert. To be honest, if it weren’t so late at night and if we didn’t have an appetizer at Rick Bayless‘ Red O Restaurant beforehand, I would have ordered at least 3 other things. How can I say this without using childish words like delicious or yummy?! The pizza crust was perfect, the squash blossoms laid out beautifully, the mozzarella impeccable. The friti was delicious and hearty. The best part was the Mozza Caprese that the chef brought out for us: slow roasted tomatoes on the vine with mozzarella and pesto. It was the best tomato dish of its kind I have ever had. I would put it in the top 1o list of the best things I’ve ever ate. I was so inspired that the next day I bought all of the ingredients and tried to replicate it for the family. I would like to thank Nancy Silverton for introducing me to a new way of pairing mozzarella and tomatoes.

Mozza Caprese- high quality mozzarella, tomatoes on the vine, basil peso

My mouth is watering just looking at these pictures!

Cauliflower Friti- a bit oily, but still delicious

Squash Blossom Pizza- embracing local flavors and seasonality

Squash blossoms, tomato & burrata- scrumptious and sensual

Many of Batali's restaurants will designate dishes as Meatless Monday options using his new MM logo

I highly recommend Pizzeria Mozza and they offer plenty of healthy options (vegetarian and non-vegetarian) to keep you on the track of wellness and support local farms.  Club Dine In! approved.

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Farmer’s Market Find: Santa Monica vs San Francisco

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Santa Monica

We spent the Labor Day Weekend holiday in Santa Monica/Los Angeles. Los Angeles is very special to me, since that is where I went to college, found independence, got my first job, formed lifelong relationships, discovered Whole Foods… Satish also has family in Santa Monica (my favorite part of LA). Occasionally, on Sunday mornings I would lazily make my way over to the Main Street farmer’s market, listen to the live band, people watch, and nibble on freshly baked pastries. It was a retreat from the pressures of post-college life and recovery from a late Saturday night in Hollywood. As a more educated farmer’s market aficionado, I was really excited to revisit this FM by Venice Beach, but we opted instead to go to the LA Times Food and Wine Celebration on Sunday. Luckily, we were still in town on Wednesday, so I made sure to go the FM in downtown Santa Monica. This FM is for true cooks, offering all sorts of seasonal vegetables, fruits, eggs, meats, and artisanal goods. Maybe I never paid attention, but it was the first time I noticed grass-fed, free-range lamb and goat being sold at a FM. Similar to the Ferry Plaza Farmer’s Market, all of the local celebrity chefs pick up their produce here and has been named one of the best markets in America by Travel + Leisure. The almost 30 year old Wednesday SMFM is expansive and has a waitlist for new farmer’s to come in and sell their products. The FM is also beautiful, set just a couple of blocks from the Pacific Ocean and in the heart of a hip, outdoor shopping district. The market is also divided into sections: “Organic”, “Non-Organic”, and “Non-Certified.” I felt that the farmers/vendors were friendlier than they are in San Francisco.  Also, the prices were very reasonable (a lot cheaper than SF)! The climate is slightly warmer in Southern California, and I noticed more varieties of peppers and tomatoes. The squash blossoms were to swoon for! I have not seen squash blossoms like that here in San Francisco. Also, thin asparagus, pistachios, raw dates, purple artichokes, lobster mushrooms were among the celebrity produce spotted!

Farm fresh eggs are in high-demand! All sold-out.

Pinot Grapes- so heavenly!

Valencia Grapefruit

Raw milk is really good, even for those who are lactose-intolerant. Really good and pure.

Really beautiful, purple artichokes.

Oh fresh, delicate squash blossoms, I wish you were naturally available year-round

Lobster Mushrooms I had a filling dish made of these at Sitka and Spruce in Seattle on a Meatless Monday. I couldn't believe there was no meat in the dish and really happy to see them grown in California.

Sitka & Spruce, Seattle - lobster mushroom and tomatoes

San Francisco

After a two-week hiatus, I am so happy to return to my FM at Fort Mason. Apples are already making an appearance and a few straggler berries are still around.  We are at the peak of our summer, but fall is just around the corner. I am a little sad, because the “summer” just seemed to pass by and I haven’t got my share of stone fruit, squash blossoms, berries… Still, all of these fruits and vegetables are tastier than ever. The melons had a late start this summer, but they are so very sweet and fragrant. Until this year, I didn’t know there were so many varieties of melons. Seriously, I only knew of one variety of cantaloupe, red watermelon (seed/seedless) and honeydew. Today alone, I spotted at least 7 different types of different melons. It’s truly amazing. Tomatoes are still going strong and being sold for much cheaper than two weeks ago. Some organic varieties were being sold for $1/lb. (You know I filled my bag with as many as I could!) Check out tomorrow’s Meatless Monday’s posting about an delicious, simple, and creative way to cook tomatoes.

The last week for Blueberries! Slowly saying goodbye to summer...

These are how prunes look before they are dried/turned into the infamous juice

With wine country so close by, it just makes sense to have winemakers selling at farmer's markets.

eat summer tomatoes like candy!

local raw honey

Kombucha and Indian Curry Squash- signs of fall

I love cooking with these Padrone Peppers- they are mild, add subtle flavor, and brighten up any dish.

Summer squash

Asian-pears- sweet, juicy, crisp and they are back. 🙂

Mystery Apples-early varietal

Dried marigold petals and lemon-basil- essentials in my pantry

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.

LA Times Food and Wine Festival

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On Sunday, September 5th, Satish and I went to the inaugural LA Times’ Celebration of Food & Wine event set on the Paramount Pictures studios in Hollywood, CA. A portion of the proceeds benefited Share Our Strength and the Los Angeles Times Family Fund. The event was sold out online and only a 100 tickets were available at the door. After waiting in three different lines, we were all checked-in, had our tasting tickets, and ID bracelets. There were sampling of wine and food throughout the day. Here are highlights of the full day of events:

With fellow blogger Aarti Sequeira , she is so sweet and funny!

The Food Network Garden, featured four out of seven trucks from “The Great Food Truck Race.”

The line for the Nom Nom Truck was outrageously long! Even though we really wanted to taste their famous Bahn Mi, it was too hot to stand in line for 1+ hours.

Nana Queens serving up their puddings and wings

Jazmina Banionis of Rajin' Cajun, also contestant truck on Food Network's The Great Food Truck Race

The Cooking Channel's own Ice-Cream was also present, serving flavors such as Salted Caramel on the sweltering day.

Crepes from Crepes Bonaparte- French crepes on the go!

Demonstrations and Panels included Question and Answer sessions with food bloggers, top chefs, celebrity chefs, and cooking demos.

A panel discussion with Top Chef Michael Voltaggio and Jon Shook and Vinny Dotolo of Animal Restaurant moderated by Betty Hallock.

Successful food bloggers, Ree Drummond (The Pioneer Woman) and Aarti Sequeira (Aarti Paarti/Winner, The Next Food Network Star” Season 6) share their secrets and tips with an eager audience. Moderated by Rene Lynch (Assistant Food Editor, Los Angeles Times)

Farm to Table Cooking Demonstration featuring Suzanne Goin (AOC/Lucques/Tavern) – slow-roasted wild salmon with cornbread-poblano pudding and succotash salsa. The salmon is almost red because it's so fresh.

Aida Mollenkamp (“Ask Aida” on the Food Network/”Foodcrafters” on the Cooking Channel) gives a Cooking Demonstration – Flatbread with Crisp Bacon, Caramelized Onions, and Figs, Cardamom-Scented Pickled Fennel, Baked Ricotta Appetizer, and a Plum Blossom Cocktail.

Food Trucks and Tastings:

Buttermilk, a homemade gourmet breakfast truck bringing it to the streets. They are innovative and gooood!

Buttermilk's' Red Velvet Pancakes with Cream Cheese and Fried Donut- nothing is a tad bit healthy, but it was worth it!

a Dosa Truck roaming the streets of LA!

Foodies

Chef DAS, contestant on the Next Food Network Star. He is so nice and doing good for the community.

We ended up giving our tickets away- it was way too hot to drink alcohol

Summary:

The overall event was fun with plenty of demos and educational opportunities for foodies. I felt that I was at a fancier “Off the Grid”, with a little bit more hooray. It was great to see some of the celebrity chefs walking around the festival, taking pictures and talking to fans. However, they soon disappeared to their exclusive VIP section separated by a white picket fence. Once they crossed the fence, they were able to indulge in fancier food from restaurants like Lago and Mar’sel’s, where champagne and oysters were offered. On the other side of the white picket fence, the street food trucks lined up feeding the hungry masses “gourmet” food like banana bread pudding and tacos. There was no focus on sustainability or health at this festival. Very disappointingly most vendors were not using compostable serving ware and recycling bins were far too less. Next year, hopefully, LA Times will give more focus to these issues.

The white picket fence separating the VIPs from the regular ticket holders.

LA Times Food and Wine Celebration

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Meatless Mondays: Who’s Doing It

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The Hollywood Sign as it appears from a trail ...

Image via Wikipedia

In honor of us being in Los Angeles on a Meatless Monday, I would like to highlight a few celebrities who have embraced the movement to give up meat one day a week for better health,  and ecology. Celebrities have always been important in using their fame and power positively to raise awareness about social and environmental issues. Since MM is a national campaign that encourages Americans to incorporate more vegetables and less meat into their diet, many celebrities have taken it upon themselves to better our eating habits. (Celebrities are infamous for their crazy diets and personal chefs, so don’t mimic their dietstyle completely!)

1. Mario Batali, famous for his meat-centric restaurants and Iron Chef title on the Food Network, has pledged to offer more vegetarian options at all of his 14 restaurants. Batali has taken it upon himself to send a powerful message to other chefs and restauranteurs to adopt to more sustainable practices, by supporting farmers who raise their animals humanely and focusing on a more plant-based diet.

2. Gwyneth Paltrow, beautiful and talented Hollywood actress, has joined the movement after learning about the environmental impact of raising livestock for consumption. The Livestock industry produces gases that are extremely dangerous for the future of our environment, since the gases produced are more harmful than CO2 and livestock production is land and water intensive. Also, a third of all cereal crops, and well over 90% of soya, goes into animal feed, not food for humans.

3.  Simon Cowell, the controversial former America’s Idol judge, has signed up for the cause after long-time vegetarian Leona Lewis asked for his participation.

4. Michael Pollan, professor and food activist,  is an obvious promoter of a more plant-based diet. Besides helping the environment, Michael says “meatless Mondays” have a bonus benefit. “To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we’re also going to be a lot healthier,” he says.

5. Kate Moss might still don fur coats and decorate her house with animal-hair rugs, but has embraced MM with bff Stella McCartney.

Check out Homemade Dosas below!

Meatless Monday Meals: Dosas

Indian food is super easy to eat delicious, filling, vegetarian meals. Today, I have the absolute pleasure of eating homemade dosas made by my sister-in-law. Dosas are not super hard to make, but require planning and is time-intensive. Traditionally, dosas are rice and lentil crepes stuffed with spiced potatoes and coconut chutney that are eaten in South Indian households for breakfast. However,  in America, most people eat dosas for dinner. If eaten without being cooked in tremendous amounts of butter/oil and filled with a variaty of vegetables, dosas can be very healthy and nutritious. Since, dosas are made with only rice and urad daal (high protein lentils), they are gluten/wheat free. Unfortunately, most of the dosas from restaurants are drenched in butter/oil. I normally buy freshly made dosa batter from a local Indian store and make non-traditional filling myself. (By non-traditional I mean -avocados, tomatoes, spinach, eggs, pulled chicken, etc.) However, today my sister-in-law has made everything from scratch in the traditional manner.

The Masala Filling:

Boil, let cool, peel, and roughly chop the potatoes for the filling
Add the potatoes, lemon juice, and salt to mixture of sauteed onions, green chilis, black mustard seeds, urad daal, chana daal, cumin, and curry leaves.
Stir mixture on medium heat for 5 minutes and transfer to serving bowl.

The Sambar:

Sautee black mustard, cumin, curry leaves, and red chilis in oil.
Sautee sliced onions in spice mixture until translucent
Add fresh, chopped tomatoes and tamarind to the mixture and cook for 5 minutes
Once tomatoes are 1/2 done, add Sambar powder (optional).
Add pressure-cooked toor daal and water to the sambar pot. Add more water if it’s too thick.
Usually, Dosas are dipped into Sambar, a soup of lentils and tomatoes. Keep warm.

The Chutney:

Blend green chilis, cilantro with stems, shredded coconut, almonds, roasted chana daal, salt and lemon juice.
Transfer to serving bowl and garnish with cilantro leaves and roasted chana daal

The Dosa:

The dosa batter is made by soaking rice and urad daal for six plus hours in a warm place then grinding them to make a smooth paste. After adding salt, let the batter sit for an additional 12 hours until it has fermented. Once fermented, stir the batter and add just enough water to make it a thick batter of pouring consistency.

On a hot taava, spread dosa dough quickly to make a thin crepe. Cook each side for 2 minutes each until crispy and golden brown. Or, once both sides are done, spread chutney all over one side of the dosa while still on the taava. Then add two spoonfuls of the masala potato mixture and fold the crepe in half. Serve hot with a cup of hot Sambar.

Plain dosa: Serve on the side of Sambar, potatoes, and chutney.

Video coming soon!

Jetset to Butterfly on September 10th!

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Restaurant Review: Butterfly
Crowd: Business casual by day, trendy and upscale by night
Vibe: Convivial
Decor: Modern, industrial space warmed with artwork and sleekly dressed tables and Italian leather chairs. The floor to ceiling windows and local mirrored artwork are the main attractions.
Layout: Large, open space with an open kitchen. Booths and lounge type seating alongside the windows can accommodate small groups. A long and narrow outdoor deck on the water also available for groups of two. Beautiful, modern curved bar with seating available.
Neighborhood: Embarcadero, on Pier 33.
Service: Helpful and kind
Portions: Generous
Imbibe: White Sake Sangria
Enjoy: Heirloom Tomato Duo
Waist Slimmer: Caramelized Shrimp and Green Papaya Salad

I recently was invited to a private tasting at Butterfly Restaurant for Trendy Lime’s upcoming one year anniversary party on September 10th. The atmosphere is urban sleek and the views are breathtaking. I understood perfectly why Liana Burtsava, founder of Trendy Lime, choose this venue to host the celebration party. At this tasting we got a chance to preview some of the food that will be offered complementary for Trendy Lime guests to enjoy during the party. Let’s start with the cocktails: They are gourmet and delicious! The White Sake Sangria is refreshing and a good way to start a night of mingling and flirting. However, if you need more of kick go with the Kiwi and Cucumber Gimlet. The food offered is  of French-Italian- Asian influence with a focus on local and sustainable sources. Butterfly also offers indulgences like Caramelized Shrimp and Green Papaya Salad, Pecking Duck, Duo of Hamachi Sashimi and Poke, among countless other delicious items. A menu would not be complete without signature desserts such as the Iron Skilled Chocolate Cookie, Bread Pudding, and Chocolate Pudding. Check out the pictures below and drool! I hope to catch you noshing at this foodie party on September 10th, 9:30-10:30PM, and then loosening up on the dance floor!

The Ambiance:

Mirrored artwork displayed throughout the restaurant

A semi-private lounge past the bar offering unparallel views

Complimentary edamame with black and white sesame seeds

Hot Appetizer: Wok Seared Shanghai Garlic Noodles: summer vegetables, minced green onions, toasted garlic

The Food:

Carmalized Shrimp and Green Papaya Salad: mango, fried shallots, micro cilantro, carrot and siracha coulis, nuoc mam

Cold Appetizer, Duo of Hamachi Sashimi and Poke: chilled asparagus spears, wasabi cream sauce, shiso micro greens

Cold Appetizer- 1/2 Dozen Chilled Beausoleil Oysters: bloody mary oyster shooter, classic champagne and Thai mignonette sauce

Entree- Housemade Gnocchi and Baby Squash Stir Fry: tempura fried squash blossoms, seared petite squash and green olives, roasted red bell pepper coulis, ratatouille and olive relish

Entree- Heirloom Tomato Duo: burrata cheese and bread stuffed tomato, Gazpacho sauce Toybox cherry tomato risotto, rosemary foam

Cocktail- White Peach Sangria

Dessert: Lychee Shaved Ice

Dessert: Warm Chocolate Torte

Dessert: Iron Skillet Chocolate Cookie

Dessert: Banana Bread Pudding

Healthier Social Eating: Holiday Weekends

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It’s finally time for another 3-day holiday! Who couldn’t use a break from the normal Monday routine? Though, the holiday is no excuse to completely throw your fitness goals off track. I am re-posting simple tricks/tips I originally published for the Independence Day holiday. Adopt these simple rules and you will not have anything to regret (at least not about your health goals)! Continue reading →

Meatless Monday: Plenty of Choices

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Don’t think that by going Meatless on Mondays is about depriving yourself of good food. There are plenty of vegetarian options available out there, you just have to look. Yesterday, I made my way to Oakland’s Eat Real Festival, held on the beautiful Jack London Square. I was a bit overwhelmed with all of the sustainable food choices available. I recognized Gather/Prather Ranch Meat Co. and made my way over to them and saw this sign:

Surprised to see this sign at the Prather Ranch Meat Co./Gather booth

Prather Ranch Meat Co. has a storefront in the San Francisco Ferry Building and sells humanely raised, environmentally responsible beef, chicken, buffalo, pork, lamb, and vitellone. My options are always really slim and they are usually sold out of the one type of meat I am willing to eat (chicken). So naturally, I was pretty excited that they were offering an all vegan slider. I waited in line, made conversation with the gentleman behind me about my Canon S90, asked the people if the Mushroom Slider was really vegetarian twice, and ordered the slider with a side of sweet corn salad. All while salivating.

Mushroom Slider with a side of wild arugula, sweet corn, cherry tomato salad. I could eat this everyday!
A perfectly foamed, smooth latte from Ritual Roasters
Lightly battered cactus fries from 51st State, the taste is unexpected but good. It’s also vegetarian!
Bhel- a street food snack from Mumbai, served up with a Californian twist by La Cocina.

Meatless Monday’s is about will power and mindset. There are plenty of options out there and in your own kitchen, just be open to the idea and discover new tastes and foods.

Farmer’s Market Find: Eggs

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The Story

Eggs have gotten a lot of press over the years- “they are bad for you, they are good for you, nope-they are bad, well, we take that back, they are good again”. Well, eggs have always been good for me.  (Of most recent, eggs have been getting BAD press because of the Salmonella outbreak- don’t blame the eggs, blame the industry.) When I was twelve, I made up my own Atkins-type diet. Everyday, I would eat a scrambled egg, tossed with iceberg lettuce, tomatoes, and two saltine crackers. I seriously cannot remember where I came up with this idea, but I thought it would keep me skinny. I find it amusing now, but I must have been really desperate to be skinny. Come to think of it, I have always been desperate to be skinny. Haven’t we all? It’s just not socially okay to be happy with the way you look. Anyway, I still love eggs. Actually, Satish and I eat eggs for breakfast (or a quick, power snack) four times a week. I have at least a hundred of my own omelette recipes. To make a simple omelette takes me just a little bit more time than pouring cold milk over cereal. We usually eat one egg  with at least 2/3 cup of veggies and herbs.

I didn’t make it to my usual Farmer’s Market today, but did go to the Eat Real Festival. The festival’s mission is to raise public awareness about our food system, while showing ways for us to eat healthier. A zone of the festival was reserved for the “Urban Homesteading“, where everyday people can learn how to make/grow their own food in a sustainable, fun, and nourishing manner.  Beautiful, live chickens were on sale for urban homesteaders to raise in their own backyards. Benefits of having your own chickens: fresh, nutrient dense  eggs everyday.

These hand-built chicken coops give them enough space to roam and spread their wings.

All of the chickens on display were for sale!

The Alameda County Beekeepers Association presented a workshop on how to make salve using beeswax.

Summer Omelette

Ingredients

3 eggs (organic, cage-free eggs)
1/3 cup zucchini, sliced thin
1/3 cup organic baby spinach
1/4 cup organic tomatoes, roughly chopped
1 tbsp parmesan cheese/ fresh mozzarella
1 tsp extra-virgin olive oil
¼ tbsp organic Herbs de Provence
or
½ tbsp of any fresh, organic herbs you like (basil, thyme, mint, marjoram)
Sea salt and freshly ground black pepper

Farmer's Market maintain the highest scrutiny in food safety. Ask where exactly your food comes from and eat safe!

Directions

Beat the eggs in until foamy.  Heat the oil in the pan and pour in the eggs, swirl to cover the pan with the eggs and let set slightly. Sprinkle the vegetables, herbs, salt and black pepper on the eggs.  Let the eggs continue cooking until the liquid is almost set but still creamy and moist on top, about 2 minutes. Add salt last, as it will cause the eggs to toughen.   Tip the pan over the serving plate, and gently shake the omelet onto the plate filling side first. Buen Provecho!

You can use any seasonal vegetables you prefer.

Deconstruction

Eggs are the perfect protein.  They also have almost every essential vitamin and mineral needed by humans.  Eggs have iron, vitamins A, E and B, folate, zinc, and phosphorus. Importantly, they contain essential fatty acids, which are necessary for proper brain and eye function, healthy skin, hair, libido, reproduction, growth and response to injury.

Zucchini has many health benefits and is nutrient dense. It’s loaded with folate, potassium, manganese and vitamin A, yet is low in calories.

Tomatoes contain lycopene, which is known for its antioxidant and cancer-preventing properties. In addition to lycopene, the vitamin B6, niacin, potassium and folate found in tomatoes are potent protectors against heart disease.

Spinach is another super food. It contains a relatively high level of iron, magnesium, potassium, Vitamin C and manganese.  It is a great source of folate/folic acid, particularly important for pregnant or nursing women. Due to its fiber and water content, spinach is a natural diuretic and laxative.

Adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals. Studies show that fresh herbs contain large amounts of antioxidants like vitamin C, beta-carotene and vitamin A.

Olive oil has a high content of monounsaturated fatty acids and antioxidants. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels. Extra virgin olive oil contains polyphenols that can reduce inflammation and may help to prevent some forms of cancer.

Did you know that Club Dine In! is on Twitter and Facebook? Follow @ClubDineIn for daily health and fitness news, recipes and delicious tips!

Your Weekend Guide

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August 26-29th
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San Francisco’s heat wave lasted a good two days, now it’s time to get back to your normal routine! Escape the fog and explore the North and South Bay. “The Marin Headlands has more points of interest than an iPhone app, and one of the best ways to see them is via a 3.5-mile hike from Rodeo Beach to Point Bonita Lighthouse. The views just keep on coming as you cross Bird Island overlook, go in search of an old shipwreck, detour to the lighthouse, and pass one of Marin’s best barbecue spots.”- Weekend Sherpa

View from Marin Headlands

Thursday August 26th • The Real L Word Wine • 7PM
Escape your reality by meeting some of the reality stars at the most exclusive launch party of San Francisco as we dance the night away with DJ Russell Vargas & Laron a.k.a SWAN, enjoying fabulous “the real L word wine” gaze out over the San Francisco Bay and Alcatraz at sunset.

Friday August 27th • Camp-In Movie Night • 5-9PM
Together with Sports Basement, Alite be projecting Stand By Me in the Grotto (1st floor, by the cycling department) which will be all decked out like we’re camping. No admission, free beer and snacks, a raffle to win day packs, trail maps, a Wild Food Walk from Forage SF, a campsite reservation, and other cool stuff! Also, now’s your chance to stock up on those sexy bib shorts and swim goggles you’ve been needing; everyone gets 20% off everything in the store from 5 to 9.  Kindly RSVP.

Fri-Sun August 27-29th • Eat Real Food Festival • Ongoing
“Putting the food back in fast.” Eat it. Make it. Grow it. Why choose when you can do all three? Truck loads of great food, tons of exciting demos that show the necessary food skills to survive the urban wild, performances, pop-up gardens, and more. Eat Real’s success will be measured by increased public awareness of and respect for the craft of making good food and by the growth of green collar jobs in America’s growing regional food economies. Eat Real’s vision is of an America where food’s crucial importance to the health of our bodies, communities and economy is universally recognized, and where access to healthy and affordable real foods is a right, not a privilege. Also, in our ideal America, food tastes a whole lot better.

Saturday August 28th • 18 Reasons’ Block Party • 12-5PM
Our 18th Street friends are closing the street this Saturday for a neighborhood party with great food and fun for all ages.  Best of all you can party while raising much-needed support for Nextcourse and other Mission neighborhood organizations.

Sunday August 29th • Honey Tasting • 7PM
What does the Glen Park neighborhood “taste” like? Is it different from the Mission? What flowers grow in the Sunset and how will the honey taste? Sample the “terrior” of neighborhoods  as gathered by bees. City Bees has bee hives all over town collecting nectar and making honey for the feeding of the young. Luckily, their hard work will result in honey with amazing  flavor and texture variations . Come find out what your neighborhood “tastes” like!

Unprocessed, raw, local honey is the healthiest kind.


Did you know that Club Dine In! is on Twitter? Follow @ClubDineIn for daily health and fitness news, recipes, more foodie events and delicious tips!

Outdoor Places in San Francisco

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The sun is finally out- finally without a cold, bone chilling breeze or a cloud in the sky. It’s actually hot. I don’t want to rejoice too soon, but I feel like a kid in a candy store. Hot weather means plumper, juicier tomatoes and grapes also! 😉 There is no excuse to not go to the FM and load up fruits and snacks.  No one wants to be cooped up in a small apartment when the temperatures are just right. Here are some of my favorite outdoor places in San Francisco to hang out and take in the warm rays!

Working Cafes:

1. Dolores Park Cafe– the scene is vibrant, friendly, peers into Dolores Park, free WiFi, and situated across from Bi-Rite Creamery. There are a few outdoor seats, but you will not find a power outlet anywhere.
2. Samovar Tea Lounge Yerba Buena– Zen! Situated on top of the gardens, and a few feet away from the waterfalls. They have a huge patio and the lounge has floor to ceiling windows. Though, there is no internet or power outlets available. Unplug and read a book!
3. Radius Cafe- beautiful cafe with free WiFi and all locally sourced food and beverages.
4. South Park– has wonderful eateries (Butler and the Chef, AMGCK) and a couple of cafes as well as a picturesque park with slides and swings.
5. Sit at the backside of the Ferry Building with a refreshing fresh juice or iced Blue Bottle coffee with a book/iPad.

 

Radius Cafe- SOMA

Eat:

1. Magic Flute– an unassuming restaurant on the outside has a large, beautifully manicured patio. The brunches are excellent!
2. Tipsy Pig– you would think Bar Food, but think again. Delicious Southern food, perfectly executed and changing with season. Service can be slow, really slow.
3. Marengo– oh the retractable roof and sliders speaks for themselves.
4. Ferry Building– Take it to go and sit on the patio overlooking the ferries and Bay Bridge. Il Cane Roso for sandwiches, OTD for cooling salads, Blue Bottle for iced coffee, Miete for a sweet treat!
5. South Park– see above
6. La Mar Cebicheria– lunch or dinner, the redone patio is the place to be.
7. Cafe Flore– vibrant Castro scene, lush patio
8. Passion Cafe– haven’t been but they have a rooftop and it’s French food!
9. Starbelly– seasonal pizzas on the patio
10. Contigo– tapas + cava + outdoor patio= happy
11. Foreign Cinema– a SF institution, eat, drink and watch a foreign film playing in the background, under lines of pretty lights
12. Bar Bambino– have the cooling watermelon-basil salad

 

The backside retractable roof bar at Marengo- Cow Hollow

Drink

1. Marengo- urban modern retractable roof, blocking all wind, is perfect to nosh and imbibe.
2. Tipsy Pig– an urban-zen patio is large and relaxing, except for when the loud guys in oversized Flannel shirts and Marina Girls in seeking attention are there
3. Unwind– a large patio, but it’s more of sports bar feel
4. Bar Agricole– quality, hand crafted drinks, airy-modern architecture
5. Morac– Street patio in the Mission, hookah lounge

 

Ferry Building

Just remember to keep it healthy, safe, and fun!

I could go on and on, but I want to know your favorite outdoor places in San Francisco?

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