Convivial Table Tour: 331 Cortland

Posted on September 29, 2010 by Club Dine In!

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I joined Slow Food SF (read side note below) on their Convivial Table Tour to 331 Cortland, a collaborative food marketplace in Bernal Heights. The Convivial Table Tours feature sustainable food purveyors in the Bay Area to educate members about available food choices and to introduce the important people providing our food. During this tour, we met Debra Resnik, owner of 331 Cortland, and learned of her vision to have a marketplace of individual food artisans that can operate under one roof. Resnik was inspired after working with La Cocina, to create a community enriching marketplace to help burgeoning vendors. All of the vendors at 331 Cortland focus on local, seasonal, and sustainable practices and either had street food stands, sold at farmers markets/festival, or worked in catering. All of the vendors complement, not compete with each other. The space allows them to inspire each other, with new menu creations and bounce back ideas. Speaking of community, most of the vendors live within blocks of the market. Each vendor has their own individual kiosk, most accept cash only, and there are no seats.

331 Cortland is a small community marketplace of 7 vendors.

Members of Slow Food SF were greeted with gourmet popsicles from Cranky Boots Cold Confections. East Bay residents, Amanda Yee and Aland Welford, recently started selling their “farm to freezer” popsicles at festivals and events. The couple uses seasonal fruits from local farmers and don’t add excess sugar to their treats. Cranky Boots will set up shop at 331 Cortland every Sunday. Expect to find flavors such as Black Mission fig with Cream and Balsamic Gastrique, Peach Lemonade, and Strawberry-Basil in two sizes: small ($3) and large ($4). I highly recommend trying the Black Mission Fig popsicle before figs go out of season!

The Black Mission Fig Popsicle- the best, most gourmet popsicle I've ever had!

Erin Archuleta, co-owner of ICHI Lucky Cat Sushi, excitedly greeted us with two plates of freshly prepared sushi. Erin with her husband, Tim, started ICHI Catering in 2006 and then had pop-up restaurants at local bars at the down-turn of the economy. They jumped at the opportunity to have their first retail space so close to their own home when offered a spot at 331 Cortland. ICHI offers fresh and prepared nigiri, maki, and sashimi, as well as specialty snacks. For a more formal sushi experience, you can visit their new sit-down restaurant in the Mission.

ICHI Sushi: good, clean, seafood

Resnik discovered Wholesome Bakery at the La Cocina Street Food Festival and invited Mandy Harper to be a part of 331 Cortland. Wholesome Bakery was created out of necessity for healthier desserts and treats. All of the baked goods are vegan and low-glycemic and are wheat, soy, and yeast free. They are also delicious! Harper had formed a relationship with Desiree Salomon, of Dezy’s Drinks, on the streets after both realized their products completed each other well. Thus, it was only natural for Dezy’s Drinks to come into the space with Wholesome Bakery. Salomon uses mostly organic fruits, vegetables, and spices in her made-from-scratch chais, juices and kombucha tea. Trust me, the Homemade Chai is particularly good and authentic.

The ladies behind Wholesome Bakery and Dezy's Drinks

After filling up on chai, granola, and sushi we sampled three different pickles from Paulie’s Pickling. The wife and husband team, Liz and Paul Ashby, started experimenting with cucumbers from the farmer’s market until they had the perfect pickle. The Cali-Jewish deli serves brisket, chopped liver, deli salads, quinoa, and of course a variety of pickles available individually or by the jar.

Paulie's Pickling- a Cali-Jewish Deli

Joseph Ahearne, owner of El Porteño Empanadas, passionately told us his story and the beginning of creating the best Argentinian empanadas in town. Listening to him speak takes you to a place where your grandma rolls out her own dough while the cows graze on grass in the backyard. Instead of importing meat all the way from Argentina, he proudly uses Prather Ranch Beef, Fulton Farms Chicken, and fresh organic/local produce and dairy to stuff the empanadas. Ahearne introduced himself to Resnik by leaving a plate of his freshly made empanadas on the doorsteps of 331 Cortland while it was still being renovated. However, the construction workers got to them first as Resnik was not there on that day. (I shamelessly wanted to take one for the road, but somehow restrained myself.) You can also find El Porteño at their own kiosk at the Ferry Building, farmer’s markets, and Off the Grid.

Joseph Ahearne is really passionate about the land, empanadas, and tradition.

Josh Donald had operated Bernal Cutlery through others, such as Avedano’s and Drewes Brothers, for five years. Now the casual to professional chef can drop off his/her knives at 331 Cortland and admire Donald’s collection of new and vintage cutlery. Bernal Cutlery may be San Francisco’s only Japanese whetstone sharpening service. Donald also holds monthly educational classes on Japanese whetstone sharpening.

Even if you don't have any knives that need sharpening, visit Bernal Cutlery just to check out Josh's vintage collection.

The new kid in the market is Spice Hound, a global collection of pure and aromatic spices for everyday use. Tammy Tan travels around the world to collect well-known and exotic spices and herbs. Normally, Spice Hound sells about a 100 kinds of spices at farmers markets and online. Spice Hound is set to open for business in mid-October, just in time for gifts, spiced nuts, and sesame-seed brittle for the holidays.

Spice Hound has familiar spices and exotic ones such as the Thai Coffee Rub.

Side Note:
Slow Food is an international organization founded in Italy to support local farmers and preserve local cuisine and food traditions. Slow Food is good, clean and fair food. The main objectives of Slow Food is to increase people’s interest in the food they eat, educated them on where food comes from, while protecting the biodiversity of the food system and connecting the community through food. Each regional chapter of Slow Food hosts dinners, tastings, fairs, festivals, workshops, conferences, visits to local food producers, taste education initiatives for its members. Slow Food SF happens to be the largest chapter in the USA Learn more about Slow Food here.

***Slow Food is also have a membership sale for a very limited time. For a gift of just $25 or more you become a member. Join the food fight!

331 Cortland l 331 Cortland Avenue, San Francisco, California, 94110 l Mon-Sun 10 am – 7 pm

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Meatless Mondays: Kids Love Vegetables

Posted on September 27, 2010 by Club Dine In!

Follow Club Dine In! on Twitter The kids love their veggies and will eat them up without creating a scene, but you will have to show them how. Five years ago, Chez Panisse Foundation, Center for Ecoliteracy, and Berkeley Unified … Continue reading →

Farmer’s Market Find: Apples and Pumpkins

Posted on September 26, 2010 by Club Dine In!

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June gloom lasted until September; the sun would only come out to tease us and quickly retreat as soon as we put on our sunblock. Well, Summer is finally, really finally upon us in San Francisco. The birds are chirping at 6 AM and I have not woke up to the sound of fog siren almost all week. All of the restaurants with an outdoor patio or rooftop are booked and the lines at Bi-Rite Creamery and Humphry Slocombe are growing by the minute. Thus, it was ironic to find apples, pears, dried fruit, and pumpkins at the FM this past weekend. I decided to have brunch with a good friend at the Ferry Plaza Market on Saturday. To my surprise, the market was not crowded as it normally is. Actually, there were no lines or a thick crowd to push yourself through. Everyone must have been at the beach.

Side note: I unlocked the CNN Healthy Eater Badge on 4Square by checking into the farmer’s market. Read more about it here.

Ferry Plaza Saturday Farmer’s Market:

Ferry Plaza Saturday Farmer's Market

Cranberry Shelling Beans

Dried Peaches

Purple and Green Okra

All sorts of grapes can be found since we live so close to wine country!

Oranges! Oranges are normally a winter fruit, but they can grow year round in some parts of the state. These are from..

Age-dried goat cheese that does not need to be refrigerated! Great for hikes and picnics.

Basil and tomatoes, the epitome of Summer!

Happy Girl Kitchen perserves! The raspberry-lemon is so good! I topped pancakes with the jam.

Pink Pearl Apples have a pink flesh and tart flavor. They are great for cooking and baking and retains their pink color.

Pumpkin, oh yes, Halloween is only 4 weeks away.

I love the views this FM offers- the Bay Bridge, connecting San Francisco to the East Bay Area.

Beautiful array of different peppers. Such a sight!

Chestnuts

Fort Mason Farmer’s Market:

Asian Pears aka Apple Pear are my favorite type of apples. They are really juicey, sweet, and crisp. Contrary to their name, they are not a cross between apples and pears.

A flat of tomatoes were being sold for only $12- significant drop from 3 weeks ago, where they were being sold for $20/flat. Don't these heirlooms look like giant candy?

My Sunday morning ritual: walk/jog through Crissy Field before getting my week's groceries at the Fort Mason Farmer's Market.

Every Party Matters

Posted on September 21, 2010 by Club Dine In!

October is the seventh annual Fair Trade Month and Club Dine In! is excited to join Trendy Lime and Fair Trade USA as a media partner for this year’s biggest fair trade party on September 29th. Taking place at the greenest bar in the United States, Temple SF, the kick-off unites Fair Trade USA’s diverse corporate, nonprofit and stakeholders in more than 100 events, promotions and fund-raising activities across the United States. Through these events and celebrations, Fair Trade USA aims to generate awareness of Fair Trade’s comprehensive approach to social, economic and environmental empowerment and sustainability among farming communities in the developing world.

You can register for the event at: http://fairtrademonth.eventbrite.com/ and share the event with friends on Facebook.

Meatless Mondays: Late Summer, Early Fall Vegetables

Posted on September 20, 2010 by Club Dine In!

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A sure sign that the season is changing is the subtle transition in vegetables and fruits harvested. In the late summer, tomatoes are more abundant, but stone fruit, berries, and summer squashes start to dwindle. Apples, potatoes, Kabocha squash, and pears start to appear slowly. This is a super simple dish blending the two seasons together. Eat it as a side dish or as a filling for omelets or quesidellas, tossed in with pasta, or on top of a baguette.

Medly of summer/fall vegetables!

Ingredients

1/4 tsp grated fresh ginger
3 tbsp variety of olives, halved (optional)
3-4 small Padron peppers, sliced, seeds removed (optional)
5 sun-dried tomatoes, drained and finely chopped
1/2 cup leeks, sliced
1 small onion, sliced
1 medium zucchini, cut into thick, round slices
1 medium yellow summer squash, cut into thick, round slices
1 medium potato, cut into small cubes
1 medium orange/yellow/red bell pepper, cored and sliced
1/4 cup lemon basil, chopped*
3 tbsp olive oil
2 tbsp luke warm water
salt and pepper to taste

Directions

1. In a medium bowl, whisk together 1tablespoons olive oil, sun-dried tomatoes, olives, salt and pepper.

If adding olives, use less salt!

2. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until translucent and tender, about 2 to 3 minutes. Add the leeks and cook for another 1 minute, stirring once. Add the ginger, stir, and sautee for another minute. Add the remaining oil and potatoes and cook for 3-4 minutes, stirring occasionally. Add the water and let simmer. Once the water evaporates, add the zucchini, yellow squash, and peppers. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender.

Sautee the onions, then add the leeks, and then the ginger

Toss in the potatoes and cook for a few minutes before adding in the rest of the vegetables.

Add in the remaining vegetables and stir frequently.

3. Add the warm vegetables to sun-dried tomato mixture and toss until coated.

Adjust the seasoning if you need to, before transferring to serving plate.

4. Transfer the vegetables to a serving bowl and sprinkle the lemon-basil over the vegetables. Serve immediately.

*If you cannot find lemon-basil, use regular basil and 2 tsp fresh lemon juice.

Lemon-basil gives off a strong lemon scent went chopping it, absolutely wonderful! You can find it at your farmer's market during the summer.

Serve as a side dish or with sliced baguette.

Fill a tortilla with shaved Parmesan and the vegetables to eat like a "quesidella".

An Econista Baby Shower

Posted on September 19, 2010 by Club Dine In!

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This week I had to skip the Farmer’s Market for my best friend’s (Nafisah) baby shower. Nafisah is a true econista; she has been working as a manager for Green Citizen for the last four plus years and tries to live a sustainable life as much as possible. (She also met her husband while working at Green Citizen). I wanted to make the baby shower really special for her by catering to her preference. I contacted friend and fellow blogger, Phantom Floranista, to help me create sustainable flower arrangements to be used as decor at the baby shower. We left early on Saturday morning to get flowers from San Francisco’s Flower Market. It was my first time going there and I was just in heaven at the sight of so many beautiful and unique flowers. To keep with the color scheme of the baby shower, we picked up locally grown greenish purple Hydrangea, green and purple Spider Mums, and purple branches for about $32. We went back to the Floranista’s beautiful apartment and had a light Iranian breakfast before getting to work. Out of five yogurt containers of varied sizes, tissue paper, net, and ribbon, we created the centerpieces. By turning the yogurt containers (which would have just ended up in the recycling) into vases, I saved a lot of money and made the world a little bit greener. We had flowers left over to make one more arrangement, so we made another for me to take to Eat The Love’s Dessert Party later that day. The dessert party was beyond delicious, where Irvin Lin (who bakes from his heart) made at least a dozen different, intricate desserts. Stay tuned for a link to Irvin’s blogpost and pictures about the party.

The San Francisco Flower Market is large, hosting flowers from around the world!

Can you believe that an ugly yogurt container is under the net and tissue paper?!

We created these beautiful arrangements from just a few materials and $32!

The flowers complimented the buffet table well.

A baby shower just wouldn't be complete without mini cupcakes!

I also made macaroni and cheese cupcakes for the baby shower feast. I played around with a recipe from Rachel Ray, and then completely changed it. After making the mac n’ cheese, I realized just how much I loved the classic American childhood dish. However, I was also reminded by how unhealthy mac n’ cheese really is…The cupcake size portions were just perfect to completely enjoy it without guilt. You can find my green mac n’ cheese recipe here.

Mac n' Cheese baked in cupcake shells are perfect for portion size control and baby showers!

An organic-cotton bear for the baby to come.

Make Our Food Edible

Posted on September 16, 2010 by Club Dine In!

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The news and media may no longer cover the massive egg recall, but the issue is still real and “hasn’t gone away”. We vote for change with our forks and dollars, and you really can make a difference. Vote by feeding yourself and your family better, cleaner, safer and ethical food. Checkout this really short video if you are even slightly curious as to what I am talking about.

Where to find safer food:
-Farmer’s Markets: Most family farms practice sustainability and really love the land and what they produce. Most farmer’s will even let you come to their farm and pick your own eggs or give you a tour!
-Smaller grocery stores that carry local, sustainable meats, dairy, eggs, vegetables, and fruit
-Buy organic, cage-free (really cage-free), pastured eggs
-Make sure your your eggs come from small, local farms that raise their chickens outside of cages and treat them humanely.
-Avoid insanely cheap eggs and meat, which means they were factory farmed and all of the livestock were raised in tiny cages, biting and pooping on each other and then transported to another factory to be sorted and packaged to sell at grocery stores around the nation.

Caprese Salad Differently

Posted on September 13, 2010 by Club Dine In!

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After having Nancy Silverton’s Mozza Caprese at Mario Batali’s Pizzeria Mozza’s, I just had to make it myself. Mozza caprese is just a salad of mozzarella, tomatoes, and fresh basil, drizzled with olive oil. It’s a simple, summertime staple in Italy and the colors (red, green, and white) represent the Italian flag, hence sometimes called insalate tricolore. This is my (quicker) interpretation of the salad, but can find Pizzeria Mozza’s authentic recipe here.

Estimate 2-3 tomatoes for each person.

Ingredients

1-2 small cluster of small or cherry tomatoes on the vine (5-6)
2 tbsp fresh basil pesto*
1/2 pound fresh mozzarella, preferred mozzarella di bufala or burrata
1 1/2 tbsp good quality olive oil
salt and pepper to taste
fresh basil leaves for garnish

Directions

1. Preheat the oven to 350 degrees F. Gently wash the tomatoes without breaking them from the vine and let dry for a couple of minutes. Brush tomatoes with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange the tomatoes, with their vines intact, on a rimmed baking sheet. Roast for 2 to 2 1/2 hours, or until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from the oven and let cool.

2. Drain the mozzarella from its water for 1/2 hour, by place it on a paper towel. Divide mozzarella balls in half, slicing the cheese crosswise about 1/4-inch thick. Arrange the cheese on a platter or two small serving plates. Spread 1 tablespoon of the pesto over each cheese portion.

3. With scissors, cut the vines of the tomatoes to create 2 portions with their vines intact, and arrange the tomatoes on top of the cheese. Drizzle with olive oil over each serving of tomatoes. Garnish with basil leaves and serve immediately. Careful, the tomatoes will be steaming hot!

: Slow roast the tomatoes in the oven for at least 2 hours

: Handle the tomatoes gently, making sure to leave the tomatoes intact with the vine

: Beautiful

: Arrgange cheese, pesto, and tomatoes on a serving plate. This presentation is sure to impress anyone.

: Careful when biting into a tomato, maybe steaming hot!

: Enjoy as an antipasti to a hearty Italian meal with a glass of wine.

: Mozza Caprese at Mario Batali’s Pizzeria Mozza

*When buying pre-made pesto, read the ingredient label carefully! There should be no added sugars and preservatives. Check with a local Italian deli. Ingredients in authentic pesto sauce are: pine nuts, garlic, basil, parsley, olive oil, Parmigiano-Reggiano/Parmesan cheese, lemon juice and salt.

**If you want to cook the tomatoes in a much shorter time, roast the tomatoes on medium heat in a cast iron pan for 10-15 minutes. The results will not be the same as slow roasting them in the oven, but works fine if you are pressed for time.

Meatless Mondays: Celebrity Chef Support

Posted on September 13, 2010 by Club Dine In!

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.

Farmer’s Market Find: Santa Monica vs San Francisco

Posted on September 12, 2010 by Club Dine In!

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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.