Cecelia's Profile
subtle, wonderful Cafe Campesino in Santa Cruz
How could I have missed this place after the original report? My husband and I were indulging our daugther's fanime obsession this weekend (fanime.com) and slipped away for a few Giant Dipper rides at Santa Cruz Beach Boardwalk. First, no lines and three rides! Who can't love the nearly two minute ride that doesn't depend on super heights, but an imaginative and well planned flight plan! Afterwards we headed into DT SC to Cafe Campesino. Glorious food. We enjoyed the enchiladas verdes, chicken mole and the Frida Kahlo soup. Service is...leisurely. The food is ...sublime. The soup is a rich tomato broth replete with shredded chicken, avocados and cheese. Steph's favorite, the enchiladas (which I had originally designated as my main dish) consisted of toothsome corn tortillas bathed in a savory tomatillo salsa and completed with queso fresco and shredded chicken. The mole was complex. I don't know the
preparation, but, really, given the depth, I just don't care. Both mains were served with pinto beans, serviceable, and a potato side that I am still pondering, it was that good. We ordered an organic lemonade. Delicious. I wish we had the room to sample the horchata and Jamaica drinks. This is kiosk outdoor dining, so bring a warm sweater. Cece
Palo Alto Food truck spots
Embarcadero Place on the east end of Embarcadero (on Geng Road across the street from Ming's) has a food truck (varies from week to week) on Wednesdays and Fridays, starting around 11 a.m. Trucks rotate on a weekly basis..
Alameda Acapulco's Reopening
I know many have not missed the closing of the old Alameda standby, Acapulco. But I've got very fond memories of the dank interior, canned chili sauce and gelatinous (but humungous) entrees. Seriously. I grew up in Alameda. During my day, that restaurant was the best thing on the "island" and hordes of people waited outside for a table.
Mike (owner of Paradise Grill and Best Burger in San Leandro and Paradiso at Willow Park in Castro Valley) has purchased Acapulcos and is revamping the interior and the food. He's purchased the recipes, but says that, while he'll use them as a basis, he plans to include homemade sauces, etc.
Planning permits, etc. are troublesome in Alameda, but he hopes to open in March.
Also, NO MORE wine margaritas. He's working on the liqour license, too.
Cece
Currently, what is your single most addictive chinese dish to order in SF?
Soup Dumplings at Kingdom of Dumplings... and their delicious green beans.
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Kingdom of Dumpling
1713 Taraval St, San Francisco, CA
New Years Traditions
Each New Year my parents would put out a shiny red apple crusted with coins of all denominations for my sister and I, to signify good luck and wealth in the New Year. My husband, sister and I do the same each year for our daughters. Even though they are in high school and college, this tradition is still in demand.
Epic birthday dinner at Commis: just jaw-droppingly delicious (and beautiful) food
I think eating at the counter is absolutely the way to go -- if you're not on a date night or other romantic eyes for your partner only kind of evening.
Given the thoughtfulness that the Chef and his crew have devoted to absolutely every aspect of the dining experience, I hope that the problem with the meats will be resolved. Frankly, I could kick myself for not politely mentioning it.
I'm not sure I would go so far as to equate Commis with TFL or Manresa or Cyrus, but only because of the lavishness of those dining experiences (in terms of the number of courses you can opt for). In terms of the quality, as opposed to the quantity, and with the exception of the pork loin, I think a healthy competition now exists. As an Oakland native I have to say, "Go Commis!"
Epic birthday dinner at Commis: just jaw-droppingly delicious (and beautiful) food
Abstractpoet said it so well, I'll just add a few comments.
Professionalism and courtesy -- each and every one of the staff were a delight. I called a bit earlier in the day to see if I could move my 6:00 reservation up to 5:30. I was told that they had a lot of people coming in at 5:30, but if we could be flexible they'd serve us an apertiff and fit us in. As it turns out we were immediately sat at the chef's counter (YEAH!!!!). The wait staff totally knew their food and wine. For example, the differences in the house churned butter v. the butter used in the actual food preparation; which eggs were used for the different dishes; where the pork came from and why Commis purchased from that provider; where the coffee came from and, again, why. Very unobtrusive yet attentive service.
Teeeney Tiny kitchen - didn't seem to inhibit the four gentlemen manning it. What a synchronized dance and I was such an ardent voyeur. Very little talk during the night between the chefs. Chef Syhabout overseeing all of the work, stepping into a plate to garnish, etc. and then waltzing away. The two gentlemen really doing the heavy labor over the fire completely in tune. I avidly watched the preparation of our main dishes (the cod and the pork). Just a few words between them, "are your ready?' "Yeah, let's go." And off they went. Each turning to the preparation of their dish, pulling out the vegetables stored in plastic containers, poaching the cod and sauteeing the pork loin and belly; pulling tweezers from their upper pockets to pluck blossoms to adorn the cod dish and snip off herbs for the pork; dusting the pork with 10 or so salt crystals. Each dish for every customer received this minute sort of attention. I remember one of the chefs positively peering down through his glasses at the plate, gently poking and proding it to suit whatever aesthetic he had in mind.
The pastry chef - he had his own domain off to the side and slightly away from the stove and prep/counter area. My husband ordered the custard, abstractpoet described above. The chef called our wait person over. He pointed to the dish and then to us and then back to the dish again. Steph asked the waiter when the dish arrived, "oh, oh, what's the problem?" She said, "there's nothing behind the scenes here. The chef just wanted to make sure that your dish was presented in precisely this (pointing to the dish) fashion." And that's what struck me about the whole of our experience at Commis - a fabulous attention to the detail of the food, the service and the experience of the client.
A few minuses - and only a few. My pork loin, although flavorful, was tough and chewy - and not in a good way. I was surpised. The wine pairing isn't really a wine pairing. It's a cider, beer and wine pairing. I just really want wine when I order a wine pairing and I don't like beer, period. That's my preference. I don't remember if the menu said simply "pairing" or "wine pairing." However, the red served with the pork and the sauterne served with the blue cheese were a perfect match.
I can't imagine that Commis will be long in this small space. On a Thursday night, from almost the moment we walked in the door until we left around 8:00, the place was full and people were graciously turned away if they had no reservation.
Best dishes in San Francisco with an egg on top?
The app with the egg is no longer on the menu at Commis. However, they serve an amuse with a soft cooked egg yolk only (no whites) seved in an onion cream sauce with house made granola. The yolk was not runny but that combination of textures and flavors was decadent and dream-worthy.
Cyrus dilemma-Wine or Cocktails?
Do both if you have the stomach and the head (and the wallet)! At Cyrus, the wine pairings are thougtful and unusual; the cocktails are adventuresome and tasty.
I remember a sake tasting paired with a fish dish that rocked my world.
Oakland: Fenton's Creamery holiday flavors
My family and I have been going to Fentons all our lives. We were devestated after the fire and worried that it wouldn't reopen. Then, we worried that when it did reopen the experience would be different. Well, not much haschanged, except the interior of the building itself.
The Black and Tan, substituting coffee ice cream still rocks. I even like the delicate act of extracting the ice cream without disgorging the caramel and hot fudge sauces.
And, yeah, the food kind of sucks, with one exception not on the menu anymore (I don't think): the tuna and egg salad on grilled sour dough bread. Simple and simply delicious.
Cece
Feedback on Food Plans for 11/6- 11/8 weekend
Order ahead your favorite bread at Tartine Bakery as they run out. Also, don't sell the bread until later in the afternoon/early evening. Not sure if that works with your timing. But, my glory, what fantastic country bread, my favorite being just the plain or with walnuts.
Cece
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Tartine Bakery
600 Guerrero St, San Francisco, CA 94110
Chop Bar - Oakland
A group of us ate their this past Monday. VERY good food. We were a fairly large group so we tasted a number of the dishes.
First off, the people who work/own this restaurant are really friendly and warm; good hearted and service oriented. Without a word from us, they brought out platters of tortilla chips and homemade guac and salsa. Very nice way to start the meal. We were also treated to the black pepper popcorn.
Wine is on tap and at least the one that I sampled was surprisingly good and (gasp!) cheap. The Rhone red was 6 bucks a glass. There are supposed to be four local brews on tap, as well. Not that night, my folks could only try two. Because CB's tap focuses on small local breweries the restaurant has to depend on sometimes erratic delivery by the brewers. I believe that several Belgiums in glass are available and at least one person in our group was delighted with his choice.
The food. Now that was fun. I ordered the green salad with goat cheese and a potato gratin with fiscalini cheddar. Both dishes were very good, but the combination of the vinegar based dressing in the salad with the depth of warm cheesiness of the potato dish was nothing short of a mouth miracle.
We also sampled the charcuterie. A nice taste of several meats, particularly a salame and ham. Nothing overly fancy about the dish, but for those meat eaters out there, somthing worth a try. I belileve the pickles and mustard (not hot but very flavorful) were housemade.
Another of the gang tried a sweet potato gnocchi. I was worried that the dish would somehow be bizarrly sweet. Not so. Creamy texture and rich, but not sickeningly sweet.
Besides the potatoes, the star of the night's food fest was the pork shank. Now, there's an amazing dish. Served with some kind of potenta, that pork was REALLY porky with just the right texture - not mushy but not tough.
The last dish that I tried was a warm bean and chorizo casserole. I think I was too full by this time. Lot's of chorizo with the beans but not a standout in either texture or flavor.
Service was casual, but so were we, so no worries there. We were about ten people and our bill came to about 150.00 (without tip) including lots of beer and wine.
Jesse who supervises the house and may be one of the owners hung out with us, talking food and the neighborhood and just being a friendly and informative, but not intrusive, presence.
Cece
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Chop Bar
247 4th St, #111, Oakland, CA 94607
Brew and Beautiful food at Chez Panisse Cafe
Chez Panisse hosted Sierra Nevada Brewing Company at the CP Café last week. The meal and the beer were absolutely fantastic.
We started the evening with a tasting of Sierra Nevada’s new Estate Ale. The party grouped around Chez Panisse’s small outdoor courtyard and sipped this very light almost airy brew. The Ale is brewed entirely on Sierra Nevada property with 100% all natural hops and barley grown on site. CP had placed out a serving bowl of rosemary-spiced nuts which were a nice accompaniment to the beer.
Upstairs, we broke down into parties of four or six or eight and ate at the regular seatings in the upstairs. The Café menu was the same with three special additions made with SN brew.
Our four ate family style. And thank god for that because the food, almost every dish we sampled, and the beer were fantastic and filling.
None of the menu appetizers were made with SN beer which surprised me. We sampled four: the Bellweather Farm ricotta with roasted Japanese eggplant, mint and cherry tomatoes (the ricotta and tomatoes were dueling packets of sweet explosions; the eggplant sliced thin and sautéed to a nice softness, but not mushy); the Cannard Farm rocket with smoked Paine Farm squab and persimmons (our least favorite dish – the squab tough and the Persmissons just plain bland); the baked Anedante Dairy goat cheese with garden lettuces (the goat cheese was dusted with mild herbs and then gently baked; so deliciously warm and comforting and the lettuces were young, tender and tossed with a bright lemon dressing. I think the favorite appetizer…except for….) and the pizzetta with gypsy peppers and torpedo onions (thin crust pizza with wonderful burnt edges and topped with angry red but surprisingly mild peppers and thinly sliced sweet onions. Wonderful).
We paired the appetizers with three different beers, one of which I can’t remember. The Estate and the SN Blonde - a very mild, pale-colored ale -- both were perfect for the variety of dishes we enjoyed as appetizers.
We then shared four mains: the Becket Lane Farm pork braised with the Blonde Ale served with a squash puree, fennel and apple relish (I normally HATE HATE HATE fennel but in this dish it was a soothing background note in the relish; the pork was REALLY PORKY which I hadn’t tasted in what seems like eons. Delish. Almost like a belly but with no fat; it turned out to be shoulder and I couldn’t believe it); rockfish fried in SN Blonde batter accompanied with green beans, marinated beets and tartare sauce (the batter coated fish was so light and sweet; the fresh beans and beets a perfectly cooked side – just al dente) sweet corn polenta with grilled peppers;, shell beans and chanterelle mushrooms (cheesy corny polenta, what more can you ask for?) and grilled chicken with mushrooms and rosemary shoestring potatoes (the chicken was not memorable, but honestly those potatoes were shaved, I kid you not, and then cooked to perfection perhaps in butter and oil – we gobbled them up)
We then shared a cheese plate – sumi; herbillette and Comte Reserve des Granges (three great cheeses but typically CP – no accompaniments - no bread, no fruit, nothing but the cheese)
The final was a SN Stout milk chocolate ice cream with cocoa meringue (yummy, but by then I was puffy with good food). I enjoyed a blue bottle coffee and then we trundled out the door and home.
Cece
Chowing with the Hounds 2009 Picnic Recipe Requests
Afternnoon, all.
Thank you for a wonderful picnic. Here's the basics for my eggs.
Devilled eggs
Base: 48 hard boiled egg yolks and some whites that didn't peel nicely; mustard of your choice (I use a dry mustard and dijon comination); fresh squeezed lemon juice; salt and pepper :
Traditional; add mayonnaise; some white vinegar; sweet pickle relish and top with paprika sprinkles
Smoked salmon: puree smoked salmon and boiled pototoes; olive oil and diced chives and fresh dill; topping: salmon mousse (more pureed salmon w/ cream cheese, sour cream and diced fresh dill)
Curry: Yellow curry paste; olive oil; sour cream. Toppings: home made garam masala
Caviar: sour cream and mayonaise; green onions. Topping: red caviar.
Cece
Dinner before Wicked at the Orpheum?
Zuni includes the hamburger on their menu only at lunch. That addition would makes Zuni my luncheon choice.
china village - wow, really?
That post is now memorialized and displayed on a blow up at CV! LOL. Great dinner last night: marvelous fish soup; meatballs (four huge with complex sauce), special lamb chop in clay pot (off the bone tender and marinated in Sichuan peppercorns; wonderful presentation with chopped cilantro and julliened citrus); charred cabbage (!); chive turnover (not good - greasy and dried shrimp very overpowering to delicate pastry); lettuce wraps (nothing out of the ordinary and don't really like iceberg lettuce, but still workmanlike). Only three of us, so we couldn't really order more although I think we contemplated a noodle dish...Owner came out to say hello, always nice.
Cece
Day 4: Kirin Mandarin, JJ Bean’s, Terra Bread, Edible BC, Irish Heather, Chambar
CVHound - Been enjoying your reports back here in the East Bay. On to Whistler, I suspect?
Cece
Chowing with the Hounds Picnic, 2008 Report.
All -
What a great day-- weather, food, drink and most of all, friends and family. Thank you to Urmi, Marlon and Susan for their fantastic work organizing and inspiring the picnic this year.
Like my sister, my favorite was the bean and olive dish. Can that recipe be posted, pretty please? With a dash of hot sauce, a very special entree. I also made a bee line for the birria. I loved the thick corn tortillas and the tomatillo salsas that accompanied the dish. Oh, and can we forget, no indeed, the lamb with pinenuts and raisens. And wait a minute, the Serbian meatballs? Did they even make it to a table before they were devoured? Melanie's avocado soup, smooth and creamy with a beautiful presentation.
I keep saying that I'm not a beer drinker, but the samples from Vic and Cyn's B Street Bistro just may have converted me. Long live Pliny the Elder! As Cyn likes to say, "liquid heroin." The Bistro is a fun place to hang out just about any day of the week. If you like beer, they've got a great selection from around the world, even though the ones we tasted were local. Live music, too.
A special call out to Yimster and Oakjoan for the fantastic Chinese Chicken salad. I was blessed to take some home and my family continues to enjoy it. Thank you both.
And the ice cream and sorbets. I don't think I've seen such a wonder of different flavors. My favs were the raspberry plum, thank you Louise, and the cucumber rosemary, I think Nathan and Emily.
Windy, the blue and white cooler is Monica's, my sister's and I'll email you to make arrangements for pick up.
Again, thank you to all who made this year's picnic so special.
Cece
Chowdown Report: Chef Liu’s Tasting Menu @ Hunan, Fresno
Thank you for the photos, Melanie. They did indeed bring back the camraderie and fantabulous meal. Would love to participate in a fall reprise.
Cece
Chowdown Report: Dim Sum @ Koi Garden, Dublin
All -
Sounds mighty fun and fine.
How does KG compare to its relative, Koi Palace?
Cece
stonefruit tasting at Andy's Orchard
We as well enjoyed the harvest walk and tasting. What phenomenal stone fruit. I felt decadent though because of the amount eaten...and left on the ground. However, I would caution families. My 12 year old daughter and her dear friend ate, essentially, a fifteen dollar nectrine and peach, each having one piece of fruit before asking to head back to the compound to read their new Stephanie Meyers book. The fifteen dollar tour is wonderful if you come with an empty stomach and a wide open fruit lovin' heart. For small kids, though, it might be best to leave at home or arrange for a parent or friend to hang with the kids while the rest take the harvest tour.
Our guide was such a sweetie, explaining the "five bruises" theory of picking and relishing with us all the joy of vine-ripened stone fruit. Long live fruit nectar cascading from mouth and down my cheeks!
Cece
Le Saigon Bistro in Castro Valley, wonders never cease!
I worry that you might be right. This restaurant, though, is definitely trying more upscale than is usual for my little unincorporated metropolis. But any kind of ethnic beyond run-of-the-mill Chinese and surprisinly Thai is iffy in CV.
On the other hopeful hand, while we were there a half dozen other couples/families sauntered in.
Fingers crossed.
Cece
Le Saigon Bistro in Castro Valley, wonders never cease!
Castro Valley is known for its annual rodeo and parade; it holds the dubious honor of being the home to the most fast food restaurants per square mile, too. So, when a new restaurant opens, I tend to hold my breath and pray to the food gods above.
At last it seems my prayers have been answered.
Le Saigon Bistro, a Vietnamese restaurant, has opened at the foot of Castro Valley Blvd., scrunched between a Donut Express and a sports bar where the light of day never shines. A bead shop, hair dresser and antique store are its other neighbors. 2652 Castro Valley Blvd, below Lake Chabot Road.
The decor is warm and inviting. Comforting yellows contrast with a deep rust wall in the back. The room is long and fairly narrow with the kitchen set off by a small bar at one end. The tables are far-spaced and the chairs don’t constrict.
Service, let’s just say its in process. But the owner Joe welcomes you and ushers you to a table. The wine list at this point is nonexistent. “You can have red or white.” I bet that changes soon. The wait staff are in training and its fun to watch Joe demonstrate proper table etiquette.
We ordered the Cha Gio (Imperial rolls, 5.95), the Bo Luc Lac (Shaking Beef because they have to shake the wok, 13.25), the chicken curry (8.95) and the Tom Rim (Carmalized prawns, 9.95).
First out were the imperial rolls, nicely fried minced chicken and prawn with green onions, bean threads and I think even scallions served with julliened carrot and fish sauce. I vowed only to eat two pieces and whimpered through the fourth.
Two dishes followed on the heels of the imperial rolls: the shaking beef and the chicken curry. When we ordered we asked Joe what he recommended. Without hesitation he pointed us in the direction of the beef – filet mignon marinated in a sauce of garlic and something sweet, but not at all cloying and served in a bed of lettuce and onions and tomatoes. The perfect wrap. And cooked medium rare. I’d thought to take some of the meat home for lunch, but that didn’t happen. Holy god, nirvana.
The chicken curry was very good. Not too much heat, but lots of meat with potatoes, red peppers, green peppers and onions. Very nicely spiced.
Finally, the caramelized prawns arrived. Piping hot and in their shells, these puppies burned my fingers as I fought to free the meat. I wanted a bit more crispiness, but the sauce had me taking a soup spoon to the mixture. I thought seriously about asking for a take home dish just for the liquid.
Please dear god let this restaurant survive. Castro Valley deserves one superior place to eat admist its food squalor.
Cece
Great Szechwan Chowdown
Thank you Yimster and Marlon for organizing this lovely evening. Great food, wine and companions!
I agree with Marlon regarding the braised chicken w/ taro. I was not expecting the stew that we received, but once I got over myself and stopped grousing, and sampled this dish it turned out to be my favorite for the evening. And, I think it would have been even better if we had tasted it when it came out from the kitchen rather than having been sent back and forth several times! The gravy was a blend of flavors, star anise for such and chiles. So good. I don't know if the "taro" was really taro, but who cares!
Of the appetizers, I really liked the contrast between the heat of the garlic cucumbers and the coolness of the cucumbers and tofu. I also like the potato strips - again cooling to the many other spicy dishes that we sampled this evening.
The soup, as always was such a wonder. My only complaint is that I would like to order other soups that I see on the menu, like the Wintermelon, but I never get past the Soup of Red Death (in caps, no less).
I thought the tea smoked duck was a particularly good version, but would nix the doughy and not in a good way dumplings that accompanied the dish.
I'm a veggie lover, and the pea sprouts were specatuclar. I also enjoyed two servings of the bean dish. Lots of garlic and my family sent me to another room when I came home. That's always a good indication, really.
I am the biggest fan of the GS green onion pancakes. They were not oily and perfectly cripsed. I wasn't as fond of the sesame pancake, maybe just because of that doughy thing again.
Thank you Melanie for the lovely wine and again to all, such a fine and fun family of food loving people.
Cece
Mahalo Grille - Pleasanton?
I agree with CVHound, drinks and appetizers are the way to go here. This place is perfect for a girl's night out or a first date, but not a go to destination for food enthusiasts. Very nice presentations, but I was just not overly enthusiastic about the food itself. First, I'm not a huge fan of the whole walnut prawns trend. I remember eating that dish with my parents easily twenty years, longer, ago.
And, I didn't really like the tuna poke which was more fried wontons than tuna poke. The ribs, too, disappointed me. I thought the meat was somewhat tough and not much of it.
The only drinks we ordered were the "tinis" -- tropical flavored -- so I don't know about the more straightforward stuff. But these drinks were tasty, in a fruity with tiny weenee umbrella kind of way.
However, on a gorgeous summer night with a couple of drinks and the street crowd to watch, a pleasant way to pass the early evening with good friends.
Cece
Dim Sum at Tin's Tea House in Walnut Creek
The company was fantastic and the plates well chosen and nicely balanced. My favorite dish/es was the ling cod cooked two ways. They were like a ying and yang combination -- the braised cod belly was pure comfort food with warm, almost autumn flavors; the ling cod with snow peas, fresh and bright and clean flavored. A terrific pairing.
The other dish that I don't usually see at a dim sum sitting (which isn't saying much) was the mango shrimp rolls. Another interesting and well considered combination of flavors.
I also enjoyed especially the shrimp and scallop sai mais - the seafood fresh and the wrapping thin and not too chewy.
The only dish that I found disappointing was the taro puffs, but that could be because they weren't piping hot, which is how I like them.
Thanks to Kathy and Yimster for organizing such a lovely day AND on the East Bay. Also thanks to Yimster for bringing us the spectacular tea -- a jasmine with rosebuds sprinkled into the mix.
Cece
El Matador Restaurant (Clovis, CA)
Prior to attending the magnificent Hunan Tasting on the evening of May 31, three of us enjoyed a (hopefully) light meal at El Matador on Shaw Avenue. Smack dab in a pod mall, this little gem offered two great dishes: the Albondigas Soup (8.95/5.95 or cup) and the Camarones a la Diabla (12.95).
The Albondiga's simplicity was what made it so memorable. Its rich, beefy broth with just a few fresh snippets of cilantro floating on the top was outstanding. The medium-sized meatballs had hints of onions immersed in the pork/beef. Nothing else, and nothing else needed other than a squirt or two of lime.
The Camerones a la Diabla were likewise quite good. Quite a kick, but quite good. The chiles that formed the base of the sauce had been roasted to bring out the depth of their flavor. The shrimp themselves were fresh and sweet and crunchy. Served with rice and beans and tortillas, a hefty meal. Perhaps too heavy given the dinner we enjoyed that evening.
We also ordered a carnitas sope -- the meat was great -- crispy outside and tender inside, with hints with orange in the background.
The chips were just o'k. Not homemade, for sure. However, the two salsas served with the chips were great: a roasted perhaps guajillo chile salsa and a salsa fresca.
Cece
Chowdown Report: Chef Liu’s Tasting Menu @ Hunan, Fresno
Thank you Melanie and Polar Bear for organizing this fine event. It was such a pleasure to meet some of the local Fresno houunds and to reconnect with some SF/Bay Area friends.
My favorites for the evening were:
Tiger Skin Jalapenos: very nice bite
Coral Daikon Roll: beautiful presentation and wonderful flavor.
Cold Salmon Salad: very clean flavor and slight vinegary finish
LuoHan Two Varieties Shrimps: I loved the shrimp "cake." Very fresh and sweet strawberries on the side were a great addition to the very fresh and sweet shrimp.
I was not as fond of the Squab with Tian Ma Soup. The meat seemed a bit tough to me, although the dried scallop was wonderful.
Many fantastic wines served. Thank goodness my sister was driving.
Wonderful service -- friendly and efficient.
Again, thanks to all who came and to Melanie and Dave for organizing this night.
Cece
Ferry Building with the Stepdad - Report Back
Thank you both very much, MtM and rworange. I have somethings to look forward to next Saturday prior to an entire day of classroom imprisonment.
Cece
