Two well known talents in San Francisco’s food and restaurant scene were collaborating for the first time, Ron Siegel in the kitchen creating simple, contemporary American cuisine that is not over-manipulated and Camber Lay at the bar creating an all new mixology program for the destination restaurant. The restaurant’s menu seeks inspiration along the geographic latitude Parallel 37 with food and wine celebrating the many cultures in the San Francisco Bay Area.

Tweet Our consensus on Day One of the Winter Fancy Food Show was that while cupcakes were definitely big in 2011 ~ gourmet popcorn will definitely own 2012.  We did our fair share of tasting some of the finest treats on display at the show and concluded that not all popcorn is created equal(ly).  We
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Balance. The very definition of the word is: to exist in a state of equilibrium or harmony. It is what we all endeavor to attain in our hectic, crazy day-to-day lives. For Chef Michael Mina, “balance” is a philosophy, his cooking philosophy, to be precise. Acidity, sweetness, spice, richness, all must be in harmony to create a successful food experience. This harmony in all things is certainly on display at Chef Mina’s flagship restaurant Michael Mina SF. Located in the heart of San Francisco’s financial district in the very spot Chef Mina helped to conceive Aqua, this establishment bearing his name was voted Restaurant of the Year 2011 by Esquire Magazine and awarded a Michelin star for 2012.

Tweet It didn’t matter that we were almost in San Francisco when I realized how light my purse was because I had forgotten my camera .  ’Twas too late to turn around and I was we were all hungry, so the iPhone had to work it’s magic for me this time around.  The event was an impromptu
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When you think of the Ritz-Carlton, what’s the first thought that comes to mind? Worldly elegance, breathtaking decor, exquisite taste, amazing service and top notch everything? Well yes, all those do come to mind for most of us and the pre-party held at their new restaurant in San Francisco, Parallel 37, on December 9th did not fail to stand up to these standards.

I can’t remember now how many times I’ve been to the Ferry Building in San Francisco. Suffice to say, I’ll need more than my two hands to count. Without fail, each and every time I’ve walked into the building ~ there was always a long line for freshly brewed coffee at Blue Bottle’s Ferry Building location. As I’m not exactly the most patient person in the world, I could only smell the aroma and tell myself “next time”.

I had the distinct pleasure of meeting Michi Shin, the most gracious owner of Michi’s Sushi in San Jose a few months ago. His restaurant wasn’t that far from my daughter’s home and I had heard wonderful things about his ‘style’ of sushi goodness. Mr. Shin was a gentle soul and always smiling, happy to explain how he names his sushi rolls after special people.

Our meal went on for 4 hours but no one minded, or was watching a clock. After all, the view was spectacular, the weather was marvelous, the company was great and the food ~ well One Michelin Star should describe it! It was never ending great! That was our Sunday lunch at Madera at the Rosewood Sand Hill a couple weekends ago.

Previously, on Clout and About, we described our memorable two night stay at the luxurious Bardessono Hotel and Spa in Yountville, CA and mentioned our interview with its Executive Chef Victor Scargle. What we didn’t expand on was the 3 hour dinner sampling we experienced that evening. It definitely merits its own separate post.

Tweet Out and About on Assignment:  Anna del Rosario, Photography by Lulu del Rosario We pay a premium to live in the San Francisco Bay Area.  Real estate here is probably one of the most expensive in the US because you have almost perfect weather all year round, and the proximity to sand, sea and snow
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