If you want to know how to make your event zeeeeeeero waste, talk to Folsom Street Events. They run one of the cleanest events in town!
medley of cheese, seasonal fruit and almond butter, a photo by markevnic72 on Flickr.
I’ve been wanting to try this place since it opened, by all accounts an exquisite fixed price brunch in the Mission. Sister restaurant to one of my neighborhood favorites, Local Mission Eatery, Local’s Corner is a relatively new restaurant that has very quickly developed her own following. The restaurant is located off the 24th Street beaten path (on Bryant) and as such has a relaxed and quiet vibe, more home kitchen than restaurant. Warmth is reflected back in bright morning sun, in the decor, and in a genuinely friendly waitstaff. A sunny August day, conditions were ideal for this leisurely Sunday brunch. I was there with a dear friend, a nationally-renowned interior designer who also happens to be a fellow foodie, home gardener, and home cook. As a designer, he has a high taste-level and is equally blunt with his criticisms. Read on to see the brunch in pictures, with our reactions:
Perhaps the most controversial dish, it was salty. Too salty for my friend. Pushing it for me. The marriage of ingredients in the hash was amazing, a subtle grilled flavor balancing the savoury and sweetness of the corn nicely for me. Still, we both marveled over the egg. I had read about sous vide eggs like this one but this was my first time eating one. The texture, evenly smooth and creamy from eggwhite through to the yolk, was like a fine custard. Sublime. We took the opportunity to chat to our server about it, and we got a wealth of information about the sous vide process, learning the chicken for the hash was prepared by that method as well. I’d love to try it at home, but one does need specialized equipment to do it, and I’d be eating dozens of eggs a week, which couldn’t be a good thing. In the meantime, I’ll know to come to Local’s Corner for the perfect egg, toast and more.
2500 Bryant St. (at 23rd Street)
Moya, aother “find” within walking distance of my office, ethiopian is a fun alternative for lunch. Today I was joined by a fellow artist (painter), paralegal-by-day. He’s also got some wild stories. WOW. Always fun.
I ordered the kitfo, a beef tartare with clarified butter. You heard me correctly. This was accompanied by salad, KIK ALI-CHA (yellow pea stew) and the ingira bread. The first bites of the tartare were amazing but be warned, this is heavy stuff. They give you a lot of it and I wasn’t able to finish it. It’s really rich. The salad does help to cut that richness but in itself, was unremarkable. My friend had a grilled chicken with ethiopian spices and enjoyed it a lot. He too felt we got a lot of food for our buck. The menu does cater to american tastes, and is not as broad as I’ve found at other ethiopian restaurants. It is quick though, and perfect for a well executed, nontypical lunch.
121 9th Street
San Francisco, 94103
Here’s a recipe I’ve been searching for since having a wonderful brunch at a Japanese bakery in the Outer Richmond, Cassava. I’d ordered the “Japanese Breakfast” from the menu, and the standout dish was a sous vide poached egg.
Japanese Breakfast ( $10 )
Koshihikari plum rice, ichiban dashi miso soup, sous vide “onsen tamago” poached egg, Myer lemon kosho natto, wakame salad, simmered hijiki
Here’s a recipe we found online for Slow Poached Eggs, adapted from Chef David Chang and Peter Meehan’s Momofuku restaurant cookbook by:
Slow-poached Eggs Recipe
But none of those things kept me from trying out more recipes, and I struck pay dirt with the slow-poached egg recipe. Meehan did a splendid job conveying Chang’s fervor over the utter simplicity of the cooking process, which originated in Japan with old ladies who took to multitasking at the natural hot springs. They soaked themselves while slow-cooking eggs in 141F hot baths. The finished eggs hold a wonderful elliptical shape (in the photo above) that charms and excites all at once. The yolk is barely cooked and remains runny so that you can enjoy their unctuous essence. At Momofuku Noodle Bar, the slow-cooked eggs are added to ramen and fried too.
I slow poached all the eggs I had – 8 total – and ate them over the course of several days. I don’t usually eat that many eggs in a week but it was fun to play around with them. Then I had to eat them. Thank G.O.D. Rory was around to help.
To give you a sense of my thinking process when using a restaurant chef’s recipe, I’m providing Momofuku’s slow-poached egg recipe verbatim but with [my annotated text in brackets]:
Large eggs, as many as you like [as fresh as you can get, organic, free range, all the quality you can afford]
1. Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat. [If you have a 5,000 BTU burner for simmering, that works perfectly.]
2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you’ve got a cake rack or a steamer rack, use it. If not, improvise: a doughnut or aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you’ve got lying around. Be resourceful. [Chang and Meehan know that this is a potential obstacle for home cooks and their encouragement is great. You don’t need much to MacGyver the cooking set-up. I used a heavy-bottomed 8-quart stockpot and a collapsible steamer rack to elevate and cradle the eggs. A deep 4-quart pot would have done the trick too. Any pot that will hold eggs in 1 layer and will fit a rack of some sort; or do the foil coil. You have to keep the eggs submerged for 45 minutes. Think of the Japanese ladies in their hot springs!]
3. Use an instant-read thermometer to monitor the temperature in the pot – if it’s too hot, add cold water or an ice cube. Once the water is between 140 and 145F, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed. [On a home stove’s simmer burner, achieving the low water temperature and maintaining it is easy. I just clipped my deep-fry thermometer on to gauge the temperature and then stuck my finger into the water to double check. Set a timer. My temperature fell below 140 for about 10 minutes so I adjusted the temperature and then bathed them for longer. It’s not rocket science though vigilance is required.]
4. You can use the eggs immediately or store them in the refrigerator for up to 24 hours. (If you’re planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using. [I kept the eggs around for 4 days. Before using them, I returned them to room temperature by letting them sit out for about 1 hour. If I served them as warm poached eggs, I boiled a saucepan of water, then let it cool for about 15 minutes, then let the egg sit in the hot water for 1 minute.]
5. To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it’s destined for. [Chang and Meehan are totally right on about this. The egg holds a mounded shape but it’s jiggly. And, there’s some white for you to pour off.]
How to use the slow-poached eggs:
- Eggs Benedict without much last-minute fuss.
- Fried eggs – use a nonstick skillet with a film of oil. Heat over medium high to smoking, slide the egg in (do the sauce thing to make it easy), then fry for 45 seconds on each side. Sprinkle with Maldon or kosher salt and black pepper. Eat as is. Or, top a salad orbowl of hot rice. Add Maggi Seasoning sauce and black pepper or homemade Sriracha sauce. Heavenly.
- Add the poached egg to an impromptu bowl of rice soup (chao/congee/jook). Use leftover cooked rice 1 part cooked rice: 4 part broth, water, or combination of. Simmer for about 30 minutes, until creamy. Add salt, scallion, and ginger. Ladle it into a bowl, slide the egg into the middle and top with black pepper.
Momofuku’s slow-poached eggs recipe is a keeper. The technique is easy to master and one that I’ll keep in my back pocket. That’s the kind of restaurant cookbook that worth adding to your bookshelf.
Magical spot in Hayes Valley. If you’ve ever been to Germany you’ll be interested in checking this out, an outdoor biergarten run by the folks who own Suppenkuche, a local German restaurant nearby. Have your soft pretzel and bier with a bratwurst, seated at one of the outdoor picnic tables in the garden. Super social, cheery vibe. Food is served from a repurposed shipping container, a great example of reuse instead of new-build. The food? It’s great, the sausages and pretzels are house made.
We here at MUS•e•YUM are hooked on great design, and a regular fix of real estate and interior design blogs are our daily addiction. Blogs like these not only whet our design appetite they inspire- they spark the imagination. Every new room that we see conjures a new vicarious question- what would it feel like to be there, in that space, inside the design?
Today’s candy is a gorgeous vacation rest-spot in Big Sur, a former motor lodge-cum-posh getaway in one of the most scenic of places you can find in California. The name of the inn is Glen Oaks Big Sur. Interior design by Steven Justrich.
Photos by James Hall Photography, published New York Times Magazine, NYTimes.com
The folks at Off the Grid are mixing up the formula this week with Hot Food, Cold Nights, a new way of experiencing this food truck mash up we first told you about here. Rather than pay as you go, the price of one admission ticket will get you a food item at each truck once you’re in, and only 100 tickets will be sold. $35.
Saturday 2 July, McCoppin Hub,
We San Franciscans do love our farmer’s markets so how could we not love having a new one . . . best of all not too far from MUS•e•YUM HQ! There is sort of a catch to this one, though, and we don’t know that there’s another market out there quite like it. So, straight from the “only in San Francisco” files . . . (but you have to love how integrated our little society is;-) comes this little story out of Eater SF. . . check out the size of those melons!!!
Event Photograhy: A-List Martini Night @ Americano, a set on Flickr.
A-List is a weekly party that brings together professionals of various backgrounds for fun and networking in a new venue each Wednesday. I was lucky enough to be the event photographer on this night, the party at the Americano. Follow this link for the slideshow:
For more information check out:
Thorough Bread and Pastry
248 Church St (between Market St & 15th St)
San Francisco, CA 94114
7 February 2011
Having dug into the grade and moved a lot of dirt to the front of the garden, I consolidated the old pattern of several separate rows of wine bottles into one, stepped, mass which will be a retaining wall for the back portion.
Here’s a reminder of what the area looked like before:
MUS•e•YUM can watch this guy for days… article share from SFWeekly.com:
Orson first drew me through its doors 3 years ago when it opened, back when Jackie Patterson was running the bar show. It was a time when Patterson was honing her personal style and gaining accolades for her original creations. A highlight of the Patterson era was the first Bourbon and Bacon dinner during Cocktail Week in 2008, a staggering seven-course/seven-cocktail chunk of piggy awesomeness ― no surprise when you consider that, besides Jackie behind the bar, there was Luis Villavelazquez (Les Elements) as pastry chef, Ryan Farr (4505 Meats) as chef de cuisine (serving his now famous chicharrones as an amuse), and chef Elizabeth Falkner herself in the house, making the magic happen.
Taking full advantage of Orson’s pastry department, Adams crafts some really interesting flavor combinations. The Tabla Beet Science, which he created for a Scharffenberger event, combines bourbon, beet-peach gastrique, and Angostura-bruléed Manhattan beets. Assistance for Adams’ syrups and compotes comes from 19-year-old prodigy pastry chef Maya Erickson. If you have any doubt about the amount of ass she can kick, try her Breakfast of Champions dessert: cinnamon toast ice cream with chunks of caramel French toast mixed in.
Wednesday, November 17, 2010, by Carolyn Alburger
You may have heard the great minds that brought you Tipsy Pig,Blue Barn, Umami andMamacita are planning something burger-focused. Although they’ve remained mum on most things, several tipsters confirmed with us this morning they’re moving in on the shuttered Metrosport locationat 2198 Filbert at Fillmore. In earlier correspondence, future owner Nate Valentine said he and partners Sam Josi and Stryker Scales have eaten their way through all the LA and NY hot burger spots as they work towards finalizing the menu.
“We wont be a strictly a burger place, more burger-esque in nature with salads, other sandwiches etc. [sic]” wrote Valentine in an earlier email. Now we just have to wait out the arduous process of switching the license over from retail to food service. But these 415 guys are pros by now, so they’ll get it done. [EaterWire]
Great art inspires. . .
Last year my great friend Deena took me to a favorite spot of hers, a grove in the Presidio National Park where the forest opens to a beautiful panorama of San Francisco, right in front of you. It’s a spiritual spot, and a meditative one. It was easy to see why she brought me here. When it was decided that a monument to should be installed here, only one artist could do a place like this justice, celebrating but not changing it: Andy Goldsworthy.
So, in 2008, he built SPIRE. The amazing thing about this monumental sculpture, made of timber lashed together 90 feet high, is how effortlessly it has become part of the scene. It blends right in. This is a hallmark of Goldsworthy’s work, he incorporates natural materials from the site in which he’s working and from them he creates beautiful, fanciful and ephemeral art. Here, he took trees that would be felled (for the safety of the environment) and then used only that timber to make the sculpture. Part of the art is not only the finished state, but also the manner in which it is, in turn, reclaimed again by Nature. And will the sculpture last a minute? Two? Months? Years? That part is left to Nature, too.
Goldsworthy strives, “to make connections between what we call nature and what we call man-made.”
There is another Goldsworthy I want to tell you about, much more subtle than Spire. It’s the crack in the foundation of the de Young museum, Faultline, 2005. For this commission he created a zigzag crack in the hardscape outside the museum. The crack is a ‘path’ from the roadside to the entrance of the museum, but also serves as a subtle reminder of the seismic activity latent in the ground underneath, a characteristic of this place in the world. Unless your eyes are directed to it you might not see it but when it’s pointed out, the impact hits you immediately. Check out this great article about that piece, here.
I’ve since become a fan of his. I was so inspired after having seen Spire I created a mini-version in my backyard garden. For mine I reclaimed dead bamboo shoots from my friend’s garden, and the Hancock Spire was born!
Not willing to stop here, I wanted to try another one. I had my opportunity when my neighbor knocked down their retaining wall and threw away the cobblestones. Thus, I gained ‘site-native’ materials for another project, and I built a zigzag ‘Faultline’ of my own by setting the stones directly into the ground, and emanating from my Spire!
My exploration of the public art in Hayes Valley, Ecstasy in Patricia’s Green, (link to post here) reminds me of the monumental and inspiring Spire. While the scale of both projects certainly inspires awe, simply by virtue of their height which forces the eye skyward, they also are partnered in my mind because of the artistic process behind them. While they differ in the sourcing of the materials, Ecstasy made from man-made objects while Spire is made from felled trees, both make from found materials sing. These monuments speak to how repurposing an everday object, even a discarded one, can imbue the art with an added significance and intrinsic beauty.
and moves to Folsom, between 8th and 7th at 5pm for the dinner crowd, ’til 9pm.
Today, they had a new bun for sale. . . lucky me! It was called the Dragon Bun and consisted of grilled eel, avocado and grapefruit relish. The marriage of flavors was heaven- you should definitely try this one next time you spot the truck! (And Folsom is a great place to do it- no lines! I still remember the super long line at Off the Grid. . . shudder.)
I love Chairman Bao buns!
Joined by stellar lunchmates Ll and A, today I lunched at Sycamore and tried the signature sandwich, the ‘Famous roast beef’, a regional speciality associated with Boston’s North Shore.
It was good.
The experience: My only complaint is that it seemed to take quite a while to get the food but once it arrived, I wasn’t disappointed. The sandwich consists of a generous pile of shaved roast beef, dressed in a tangy/spicy red sauce, and housed in a soft bun which has been slathered with mayo. Messy, yes, but eminently satisfying. The roast beef had the feel of being house-carved rather than a standard deli-procured kind; it was quite juicy and not at all dry, or pressed. The sandwich comes with choice of fries or salad. In a very unusual move, I opted for the salad as I’d seen some other interesting salads on the menu and thought this might be a good counter-point to the heaviness of the sandwich. I think this was a good move. The salad is simple- no extra vegetables here, it’s a salad of mixed greens lightly dressed in a bright citrusy vinaigrette, with a nice grinding of black pepper.
The verdict: I will definitely go back again for this sandwich, but the other items on the menu looked pretty compelling, too, and I’d like to try them, with the pulled pork at the top of the list (my friend Ll really liked that one by the way). One also can mix-and-match from an assortment of sliders (blt, fried chicken sandwich, lamb, ground beef). Friend A. tried two, the BLT and the fried chicken, but found them unremarkable. Perhaps best to share these among a group? And then there’s the Pork belly donuts with a Maker’s Mark whiskey glaze! I’m in. . . I think I’ll be going back for those, too! The appetizers and beer list looked great; check out the complete menu here.
The Location: Sycamore has only been around a few months but per the reviews on Yelp, it seems to be building a following and by all accounts, a big improvement over the Cafe Prague, which formerly occupied the space. The interior is simple and can be kind of loud, but it is a bar after all. (Note there is an outdoor patio in the back.) The decor is spare, rather than comfy. Local art hangs on the wall. The street is a gritty one. Still, the neighborhood certainly is colorful; check out the mural on the Sycamore St side of the restaurant, it’s an original Banksy! And ((if it’s daytime)) take a little walk; lots of other fine murals await discovery in the Mission on the streets around you.
(between Clarion Aly & Sycamore St)
San Francisco, CA 94110
achingly beautiful landscapes created by the confluence of butter, flour, sugar and fruit . . .
to view FULL SCREEN click on the ‘still’ image below, to jump to the show. ENJOY.