Restaurant recommendations for Monterey, CA?

Thanks so much for all the good suggestions. We're getting excited - I think we need to plan for a minimum of five meals per day!

sandychow in California

Delfina for dinner?

We will have three nights in SF (two in Sonoma, two in Monterey) in a couple of weeks and have been soliciting recommendations. The latest is Delfina - would love to hear a good assessment from veterans -- locals or visitors . Thanks!

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Delfina Restaurant
3621 18th St, San Francisco, CA 94110

sandychow in San Francisco Bay Area

Questions about three places

Thanks - We're going to Napa, too, so that's good to know.

sandychow in San Francisco Bay Area

Questions about three places

Thanks -- I edited my post. Insight on either/both places would be great.

sandychow in San Francisco Bay Area

Questions about three places

First trip to SF in June. Our minds are far from made up, but we've had strong recommendations on a few places -- somewhat eclectic, I realize, but we'll have lunch and dinner three days and are really looking for a wide range of experiences. Would really appreciate feedback on these possibilities -- and of course other suggestions! Thanks in advance . . .
Quince
The Stinking Rose
Tyler Florence's new place -- or places. I didn't realize there were two.

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Stinking Rose
325 Columbus, San Francisco, CA 94133

Tyler Florence Shop
59 Throckmorton Ave, Mill Valley, CA

sandychow in San Francisco Bay Area

Restaurant recommendations for Monterey, CA?

Visiting the area for the first time in June and would appreciate recommendations for Monterey seafood restaurants that are about the food, not the show. Places the locals like. Interested in sustainable, wild-caught options; also would like to hear your abalone insights. Many thanks!

sandychow in California

How do you make your gravy?

I make turkey stock in advance from extra turkey necks I buy just for this purpose -- so much good flavor from the dark meat and all those little bones. I throw in a quartered onion, celery tops, a bay leaf, peppercorns and salt. Strain, refrigerate and skim the fat. For a beautifully rich gravy, I brown the flour lightly before adding an equal amount of turkey fat from the pan drippings (never butter) to make the roux. I know the roux could cook longer to develop the color and flavor, but my method works best for me in terms of time on T-Day. To the roux I first add the reserved pan drippings, discarding or setting aside for future use any remaining fat not used for the roux. Then I add enough turkey stock to reach the proper consistency, whisking like mad. I use a big stockpot so I can whisk with abandon without making a bigger mess than I already have! I make two quarts of gravy, so I start with a cup of browned flour and a cup of turkey fat -- that's still only two Tablespoons per cup of gravy in case that sounds excessive, so follow that basic ratio for the quantity you need. Any leftover gravy goes in the turkey-frame/wild rice/mushroom soup I make the Saturday after Thanksgiving.

I loved reading this thread - so many good ways to make gravy!

sandychow in Home Cooking