Tag: San Francisco
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Nisei
Trying another new restaurant that sounded interesting…like the word Nisei, the food was a very modern Japanese-Californian cuisine with some very creative ingredient combinations and flavors (no surprise since the chef also had worked at wd-50 at one point). The wine pairings worked well (I personally would have been stumped on how to pair with…
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Truffle, Souffle
Summer truffle dinner #3: Andrea made a truffle soufflé topped with fresh truffles of course. I chose a right bank Bordeaux from the Pomerol region. Ah, what food these morsels be! 😉
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Fried eggs, truffle
I don’t normally even eat breakfast, but since we have all of this truffle…microplaning definitely brings out more of the flavor although using the truffle shaver looks better.
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Steak, truffle
Dry aged beef from Fatted Calf, dry brined (I.e. salted) for 24 hours (not sure how much difference that makes on dry aged beef). Since this is a big hunk of meat, I’ll reverse sear it on the BGE. Summer truffles overnighted from Provence from Les Pastras.
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Empress by Boon
It’s Wednesday and an opportunity to celebrate Andrea b-day again! Nice ingredients and interesting flavors. The salmon was a bit of a miss (and we otherwise love King salmon), but otherwise everything was very enjoyable.
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Sorrel
It’s Wednesday and an opportunity to celebrate Andrea b-day again! Nice ingredients and interesting flavors. The salmon was a bit of a miss (and we otherwise love King salmon), but otherwise everything was very enjoyable.
