Parallel 37, Ritz-Carlton in San Francisco

But we really wanted to experience Parallel 37  for ourselves, and take in the ambiance ~ as we are prone to do on our blog.   Experience, before we can truly recommend.  The restaurant is quite lovely and the design so exquisitely simple, yet classic.  Beautiful and natural.

Parallel 37′s new interior, by EDG Interior Architecture + Design, brings an urban edge to The Ritz-Carlton, San Francisco on Nob Hill. The architects merged the formerly sequestered bar and dining spaces to create a relaxed and lively social experience. The design links Northern California’s culinary countryside with the dynamic, neighborhood food culture and style of San Francisco. Clean architectural lines and modern, glass wall treatments combine with natural materials to create an informal sense of tailored sophistication. Behind the host, a glowing glass graphic panel of California oaks imparts an immediate sense of place. The intimate dining spaces celebrate the artful, honest character of Chef Siegel’s cuisine with elements such as free-edge wood tables and plaid-embossed leather seating. In addition to dinner in the main room, guests may opt for cocktails and shared-plates at the bar or in the lounge that opens into the main restaurant. A Chef’s Table, with its exclusive view into the kitchen is available for parties of eight or a semi-private room, partially visible through a plaid-etched, glass wall seats up to twenty.

The bar at Parallel 37

Table setting on beautiful oak tables

The Chef's Table, with its exclusive view into the kitchen

Having settled into our table after taking in the feel of the very cozy  restaurant,  we were presented with a menu that offered us an insight into Chef Siegel’s approach to food.  Handpicked and fresh  ingredients to create a simple, not over-manipulated and delicious meal.  In photograph:

Chef Ron Siegel presents...

Our recommendations:

The Tuna Tartare is a must

    

    

Candy Cap Macaroon with Maple Ice Cream ~ Pièce de résistance

Each dish was savory and mouth watering.  The Tuna Tartare and Sea Scallops oh-so-fresh, leaves you wanting more.  The main entrees were presented quite uniquely ~ the Bento Box in separate dishes which I enjoyed immensely.   The highlight of the meal was the sinfully gorgeous Macaroon Ice Cream Sandwich, a magical marriage of candycap macaroon with maple ice cream.  Can you say “died and went to heaven”?

It was altogether a delightful meal and an experience we enjoyed.  The service, definitely top notch and friendly as one might expect  from the Ritz-Carlton.  You get everything and more at this new restaurant in Nob Hill.  Parallel 37 knows the way to anyone’s heart.  We’ll definitely be back, perhaps during cocktail hours and into dinnertime!

Team Clout & About with the Ritz-Carlton / Parallel 37's Steven Holt

In the meantime, if you find yourself in San Francisco, do drop by and treat yourself to Chef Siegel’s magic.

2012 is a big year for gourmet popcorn

In no particular order of deliciousness, these were our favorites.

479° Popcorn - ooh la love !

This was my favorite flavor

479° Popcorn was founded by Jean Arnold who graduated from Le Cordon Bleu in London.  She discovered that 479°F was the perfect temperature to pop corn and thus the name for her company.  There is a reason behind the amount of press they’ve been receiving lately.  Their organic popcorn is delicious (we particularly loved the Fleur de Sal Caramel flavored popcorn) and they run a green business sourcing product locally.

Popcornopolis - one word: Addicting

My favorite (hard to choose): Cupcake Flavor

I have to admit  Popcornopolis is one addicting popcorn company.  In fact, I went back the second day I was there.  This is seriously delicious popcorn and while they have a variety of flavors, all gluten free, zero trans fat and no MSG, I could not stop sampling their new Cupcake  flavor.  I want THAT for my birthday!

FunkyChunky is the big daddy of snackaliciousness!

Dig in!

Say hello to FunkyChunky - the everything but the kitchen sink treat!  This one has it all!  Chips, popcorn, pretzels, chocolate and caramel.   Is it any wonder why my munchie heart was drawn to their booth?  FunkyChunky has a variety of  combinations and they also are great for corporate or special occasion gifting.   Give me this, a warm cozy blanket and a good movie and I’m a happy camper!

Kernel Season's All Natural Popcorn Flavorings

Now, if you prefer to pop your own corn and season it yourself, Kernel Season’s has all the flavorings, accessories and machines to dress up your favorite snack.   This was a fun booth to visit.   Imagine a Friday evening popping corn with your family and everyone having their favorite flavor.

We recognized the popcorn trend after our first day at the show and were excited to see one of our favorite treats reintroduced as America’s favorite snack, dressed up in wonderful flavors every which way you prefer, or as simple and basic as you want it to be.

2012 will be a big year for these brands and we’re excited for them.  Now I need to decide which one we’ll have for this weekend’s football playoff!!

Michael Mina SF, Chef Mina's flagship restaurant in San Francisco

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.  From the inviting décor, to the warm and welcoming staff, to the mind-blowing food – we experienced our own food enlightenment as we were schooled by the master himself.

Hospitality. From the moment you walk through the giant glass door, you know you’re in for a treat. The dark wood table-filled dining area, sans white tablecloth, is swanky enough to make you sit up straight, but not so stuffy that you have to stick out your stiff upper lip. Each and every member of the staff from the Captain (Giovanni Pugliese), to the Sommelier (Jenna Boyer), to the bus boy, made us feel like a part of the family. We were even lucky enough to go behind the scene and take a peek into the kitchen where all the magic happens and where we had the pleasure of meeting Executive Chef Mike Davis. Speaking of food, here’s what got our tastebuds talking:

    

STARTERS

Classic Ahi Tuna Tartare

San Francisco Seafood Stew

We partook of the four course lunch menu times two, which gave us the chance to salivate over eight different delectable dishes. For our starters, we had Michael’s Classic Ahi Tuna Tartare (prepared tableside with habanero infused sesame oil, Asian pear, pine nuts, and quail egg yolk) and the San Francisco Seafood Stew (with charred tomato-lobster broth, grilled bread, fennel, and peppers). The first dish set our new standard for tuna tartare and is deserving of its impeccable reputation. It was light and supple, with just the right amount of heat and sweetness. We proclaimed the seafood stew “comfort in a bowl,” with its heart-warming broth and bountiful variety of seafood goodness. It’s the kind of dish you want to scoop up with your bread so you don’t leave behind a single drop. And as a matter of fact… we did!

MIDDLE

Fall Squash Risotto

Hand Rolled Cavatelli Pasta

Our second course consisted of the Fall Squash Risotto (with parmesan foam and toasted pumpkin seeds) and Hand Rolled Cavatelli Pasta (with rabbit confit and chanterelle mushroom cream). The risotto was rich and creamy and prepared al dente, just the way we like it. The show-stopper for this course was the cavatelli pasta and its rabbit confit. Oh how we loved the savory flavor of those little nuggets of goodness that we fought over.

MAIN

Pitman Farms Chicken Breast

Braised Black Angus Flat Iron Steak

You think you know what to expect when you order the chicken dish and the flat iron steak on any menu.  Leave it to Michael Mina and his chefs to completely blow us away with this course and his Pitman Farms Chicken Breast (prepared with creamy faro, smoked chicken leg, Brussels sprouts, and piperade sauce) and Braised Black Angus Flat Iron Steak (with horseradish crust, “bone marrow” potato, and roasted root vegetables). The chicken breast was cooked to succulent perfection, the faro nicely nutty, and the Brussels sprouts… oh so delicious we could eat them by the bowlful! The flat iron steak was a welcome surprise as it was so soft and melt-in-your mouth, you almost did not need your knife to cut into it. The flavorful broth poured tableside married all the flavors of the beef and delicate root vegetables nicely.

DESSERT

  

On a glorious December afternoon with the hustle and bustle of the holidays right outside, we were reminded of the importance of balance in the form of subtle and bold flavors, sweet juxtaposed with salty, creaminess intermingled with crunch. We enjoyed our meal sitting by the large front windows, surrounded by financial district movers and shakers out for a quick bite, couples enjoying a romantic rendezvous, and groups of old friends enjoying a holiday celebration meal together. All things in harmony… balance… that is the goal.

Chef Mina, consider your goal “ACHIEVED.”

E X T R A

With Chef Mina on a beautiful December afternoon

Q & A with Michael Mina

A few days before experiencing the meal above, we sat down with Chef Mina for a few minutes to get to know him a little better.

C&A:   I’ve interviewed a few chefs now who mentioned you as someone they admire, respect and look up to in the culinary world.  What virtues do you like to instill in those  you mentor? Additionally, what qualities do you look for in those who want to come work for you?

MM:  I like to instill the obvious virtues like getting them mentally equipped for a culinary career – having the understanding of the discipline and amount of work involved in becoming a chef. I also try to teach them how important it is to understand the whole business and the meaning of hospitality in the restaurant business. Important aspects include service, relationship of service and food, design, business side, financial aspects, and tons more. I aim to teach them about not just being successful but about longevity. It’s one thing to write one great menu, but another thing to sustain many years in a restaurant.

For hiring, I look for someone passionate about learning that also has good chemistry within the team. I like to find good teachers that help build their team.

 C&A:  Where did you get your culinary inspiration?  Did you grow up around food? 

MM:  I grew up in a Middle Eastern family so food was a big part of my life. Social dining and spending many hours around the table with family was part of our culture. My true inspiration came from working in restaurants though – it really expanded my passion for the business. I firmly believe there are two types of people: those who eat to live, and those who live to eat. I am the latter.

 C&A:   How much time do you spend in all your restaurants and where do you spend the majority of your time?

MM: I spend a majority of my time in San Francisco as it’s my home base and where my offices are located. Any given week, I spend 60-70 hours in the kitchens – be it in my San Francisco locations or one of my other restaurants across the country.

 C&A:  What are the five most important items in the Mina family pantry?

MM:  Seasoning is really important to us so there is always salt! We also eat a lot of pasta and home-grown seasonal vegetables from our garden. Soy sauce and olive oil are also staples for us.

 C&A:  Quickies:   

MM:  Favorite seafood dish?  Egg-battered abalone

Favorite wine?   Dauvissat Chablis “Clos” 2008

Favorite dessert?   Spun to order ice cream

iPhone or Android?   Siri

What’s on your iPod?  A lot of 80′s music and lots of Rihanna

And now, please enjoy  Chef Michael Mina in his own words and those of Michael Mina SF’s Executive Chef Mike Davis.

Where the burgers are all delightful, along with the salted caramel shakes and…well, almost everything on the menu!  I can confirm (six times over)  that the burgers here are definitely on the top of the list of “Best Of” ~ and the good stuff comes in various derivatives to satisfy discriminating tastes:  beef, turkey, bison and veggie.  And even better, they are sourced from fresh ingredients from a select group of purveyors.

Roam on Union Street, San Francisco

This time around, a table for nine, please!

Although it was open seating at Roam, waiting for and managing to find a table to accommodate all nine of us didn’t really take all that long.  By the time our order was up and ready, we were able to seat ourselves altogether and feast to our tummies delight.

Delight after savory delicious concoction,  times six adults and three youngsters  (yes, I was sorely missing my camera!! but I was also busy enjoying my food!).  Oh we did welcome a new year!

 

 

Roam Artisan Burger's Mouth Watering Menu

Click to enlarge images (all photos taken by my iPhone 4)

My own burger, The Heritage (top right up there) consisted of Applewood Smoked Bacon, Fontina, Butter Lettuce, Tomato and Herb Mayo in a freshly baked bun.  The Fry-fecta, a mix of crunchy russet fries, sweet potato fries and zucchini onion haystack paired well with the meal and wasn’t too heavy (or oily).  The salted caramel shake was heavenly and yes, I did crave for it again last night.

I was pleased with the size of the portions as well as the prices of the burgers.   For conscientious foodies, the beef is Pacific Pastures 100% grass-fed; turkey is Diestel Family free-range; the bison is Great Range all-natural and the veggie is house-made organic.  The lineup of shakes are from Straus Family Creamery, sodas are house-made and they offer wine and kombucha on tap.   What’s not to love!

1785 Union Street, San Francisco. Come hungry!

If you find yourself near Union Street in San Francisco, we are pleased to recommend a pit stop ~ just make sure you arrive hungry.  When you’re done, there’s fine shopping next door and up and down the street and you can walk off your meal.

Group consensus:  We’ll be back!

Parallel 37 mural

The restaurant was filled with many locals and special friends of the Ritz.  Plenty of hors d’oeuvres and drinks were at hand and guests were treated to the chance of touring the kitchen, meeting Chef Siegel, mixologist Camber Ley, Director of Food and Beverage Xavi Roca  and the General Manager of the hotel, Raul Salcido.

Guests at the Pre Opening Party

Clout & About writer Joyce with Xavi Roca, Director of Food & Beverage

Ceyhun Doker of McGuire Real Esate and Raul Salcido, General Manager. Ceyhun and Raul had an indepth conversation about Raul's last assignment in Istanbul of 3 years.

New Restaurant Parallel 37 opens on Nob Hill in San Francisco

First Collaboration for Chef Ron Siegel in the Kitchen and Camber Lay at the Bar 

On Monday, December 12 at 11:30 am, Parallel 37, the newly-designed neighborhood restaurant on Nob Hill opens for lunch.  Two well known talents in San Francisco’s food and restaurant scene are 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.

Working with great chefs and living in San Francisco, Chef Siegel came to realize his passion for fruits and vegetables and the abundance of farms in the Bay Area. “Without the farms you would not be as connected to the food. There is something perfectly imperfect about nature and nothing like handpicking the ingredients you serve.” he said. “People want to eat something recognizable at the height of seasonality and freshness.  The menu at Parallel 37 will be approachable with simple, yet delicious preparations.” He continued.  \

Mixologist Camber Lay in action

Camber Lay is one of San Francisco’s most prolific and influential mixology consultants with over a decade of experience creating cocktails.  “My approach to cocktails really complements Ron’s approach to food,” said Lay. “We both like to handpick seasonal ingredients.” Her handcrafted cocktails are made with the freshest seasonal ingredients, fruits, herbs, vegetables, spices and specialty ices. Local and artisanal spirits will be core to her new, innovative mixology program designed for Parallel 37.  “I want to bring interesting contrasts to my cocktails, bitter to dry, sweet to spicy,” said Lay.  She envisions a cocktail menu with a combination of classic and unique cocktails to pair with the bar and dining menu.

Siegel and Lay are collaborating for the first time and are bringing the “kitchen to the cocktail.”  Many of the culinary techniques in the kitchen can create great components for mixology.  “We can create syrups, reductions and infusions in the kitchen that Camber can use as ingredients at the bar,” said Siegel.  Camber said of their new collaboration, “Ron and I are collaborating in the kitchen to cook up some interesting cocktails for the bar at Parallel 37.”

Parallel 37′s new interior, by EDG Interior Architecture + Design, brings an urban edge to The Ritz-Carlton, San Francisco on Nob Hill. The architects merged the formerly sequestered bar and dining spaces to create a relaxed and lively social experience. The design links Northern California’s culinary countryside with the dynamic, neighborhood food culture and style of San Francisco. Clean architectural lines and modern, glass wall treatments combine with natural materials to create an informal sense of tailored sophistication. Behind the host, a glowing glass graphic panel of California oaks imparts an immediate sense of place. The intimate dining spaces celebrate the artful, honest character of Chef Siegel’s cuisine with elements such as free-edge wood tables and plaid-embossed leather seating. In addition to dinner in the main room, guests may opt for cocktails and shared-plates at the bar or in the lounge that opens into the main restaurant. A Chef’s Table, with its exclusive view into the kitchen is available for parties of eight or a semi-private room, partially visible through a plaid-etched, glass wall seats up to twenty.

For more information about Parallel 37, please visit www.parallel37sf.com or to confirm your reservations contact 415-773-6168 or visit www.opentable.com.

Parallel 37 is the new Nob Hill neighborhood bar, lounge and restaurant located inside The Ritz-Carlton, San Francisco.  The restaurant seeks inspiration from the geographic latitude Parallel 37 with food and wine that celebrates the diverse cultural influences of the San Francisco Bay area.  Chef Ron Siegel handpicks ingredients to create a simple, not over-manipulated and delicious menu in both bar and restaurant ambiances. The Mixology program created by Camber Lay features handcrafted cocktails made with seasonal ingredients. Primarily Napa and Sonoma wines by the bottle, half bottle, glass and half glass are the focus of the regional California wine list.  Parallel 37 is open daily for lunch and dinner, with ten dollar valet parking.

We will definitely be back here for a full review of Parallel 37, but for now, please join Clout and About in congratulating the Ritz-Carlton, San Francisco on an incredible job on their new restaurant.  Next time you are in San Francisco, don’t forget to visit Parallel 37 and tell them we sent you.

At the Berkeley Facility and Coffee Shop

That next time was at their Webster Street  production facility in Oakland which I was more than happy to drive to and for the right reason.  It really is one of the best  tasting coffee  I’ve tasted.  And I’m a coffee critique.  I like to sniff, swirl (stir?) and sip.  Just like fine wine, except with the oomph of caffeine.

Oh My Coffee Bean Goodness!

The Berkeley facility was fun to visit.  For one, there was no long line when I was there and I could take my time and look at all the varieties of coffee beans, settling for their best seller, Bella Donovan.  I sipped my freshly brewed hint of citrus fully leaded cup of divine goodness and sat outside for a little bit and enjoyed every morsel of the pastry I bought along with my coffee.

With my cup of Bella Donovan, one of these goodies

Here’s how each order is made, just for you and me.

    

    

Can you smell the freshness?  This is where they put it all together.

300 Webster Street Production Facility

Where some of the magic happens

Which flavor will it be?

And the lines at the Ferry Building and all the other retail outlets?  There’s a reason for that.   It’s really good.   It really is one of the finest ~ and you know, word gets around when there’s something good in the neighborhood!

I left with my own Bonmac ceramic dripper, a pack of filters,  Bella Donovan and Three Africans (chocolatey!) blend.   These days, I pamper myself with a picker upper mid day.  And when the weather is cold like it is these days, it’s perfect for keeping me nice and warm.  Mmm mmm good!

Here’s to you!

Meet the man ~ Michi Shin, owner of Michi Sushi ~ designing sushi

First, the food at the restaurant. We sampled some sushi love here.

  

  

 This is not your regular sushi place.  No way, San Jose!

Mr. Shin,  his oldest son Mike Shin, Owner and CEO of Michi Sushi/Michi Catering , and a team of back office party planners have taken sushi dining up a notch.  They’ve taken a pop up sushi crew  to corporations and events such at the one for Donald J. Pliner below.  They are also a favorite among Silicon Valley corporations, including Cisco Systems.  Mr. Shin is known to hold sushi making classes as team building events.

Catered event

And on a good summer afternoon, a party bus will take you out on a Sushi Wino event to a local winery.  We attended s Sushi Wino event  at Jason Stevens and it was a real experience.   I apparently had forgotten what it was like in a party bus ~ especially on the way home!

The chartered party bus at Jason Stevens Winery

 Sake, anyone?

  

Click on images to enlarge.  Look at all the food that was prepared!  A 9-course dinner, with wine!

   

Click on image to view all the creative dishes prepared by Michael and Michi Shin

Michi’s mantra “Life is always beautiful”.

Our sincere thanks to Michi Shin for inviting us to the party.    If you’re in the San Jose, CA  area or anywhere nearby,  check them out and tell them we sent you!  They’re located at

Michi Japanese Restaurant
         2220 Winchester Blvd.
         Campbell, CA 95008

Here is a video taken by Viet Mac of BlotheC Films  of our Sushi Wino event that day.  Just one of our more interesting experiences.   The sushi?  You must try it.  Exquisite, fresh and take your time eating!   Enjoy the video!

Madera Rosewood Sand Hill was awarded 1 Michelin Star in 2010

The gathering itself was spontaneous.  We had all come from Sunday service and decided to meet up in Menlo Park.  Our small lunch party of 3 turned into a table for 6.   Our cousin was visiting from abroad.  Madera had become one of our preferred chill  spots as it provided the perfect setting just to unwind and have a very slow meal under an umbrella and with a glass of rosé, champagne or name your fave beverage.

American food, contrary to popular opinion, has a history – and it’s food is a reflection of the naturally occurring flora and fauna, the long-held habits of its immigrants and the ability of the land to support transplanted produce and livestock. The Western Slope of the United States, when first encountered, presented culinary riches beyond comprehension. The vast array of wild ingredients were plenty and diverse, the soil rich and supportive to cultivate herbs, fruit and vegetables, and the land borderless – hence supportive of a multitude of immigrant influences from China to Mexico.

Madera literally means “wood” in the Spanish language – the concept of the restaurant is built around the wood-burning kitchen reminiscent of the California Ranch House and early Spanish missionary heritage. The intent of Madera is to pay homage to the abundant history of this local region – and present cohesive cuisine based on this.

Madera is the signature restaurant at Menlo Park’s luxurious Rosewood Sand Hill Hotel.

Outdoor Seating (outside Madera) on a gorgeous day.

In honor of Wordless Wednesday, I’m going to let the photographs speak for themselves.  This was lunch, for 6.

You can click on all the images to enlarge.

Chef’s Selection of Artisanal California Cheese

Caesar Salad, Herb Croutons, Grana Padano with Chicken and Grilled Shrimp

Flatbread: Artichoke, Sundried Tomato, Nicoise Olives, Hummus, Wild Arugula

Chicken Apple Sausage

Pan Roasted Padron Peppers (Russian Roulette!!)

Prawns, Cocktail Sauce

Oak Grilled Sand Hill Burger, White Cheddar, Bacon, Fries, Pickled Vegetable

Rotisserie Cornish Hen, Ridgecut Gritmills Polenta, Roasted Cauliflower and Broccoli, Natural Juice

Warm Chocolate Chip Cookies, Malted Milk Shot (To Die For!!!)

Chocolate Devil’s Food Cake with Tahitian Vanilla Ice Cream

THAT WAS LUNCH

This was dinner for 3

Rabbit Leg Confit and Shaved Crimini Mushroom Salad, Black Mission Figs, Chrysanthemum Leaves, Pancetta, Pickled Red Onion

Grilled Ecuadorian White Shrimp and Heirloom Tomato Salad, Sea Beans, Hearts of Palm, Cucumber, Purslane, Merken Oil

Fried Fresh Local Sardines, Shaved Red Cabbage and Fennel Salad, Cauliflower Purée, Wild Arugula, Preserved Lemon Currant Vinaigrette

Niman Ranch Rack of Lamb, Eggplant Caponata, Baby Artichokes, Pearl Couscous, Picholine Olive Gremolat

The Dinner Menu

The staff and service was extraordinary and top of the line attentive.  They were also quite knowledgeable and explained to us where some of  the food was sourced.  We had a great time all.day.and.all. night.long.  The restaurant overlooked the pool, which was tempting during the day and spectacular at night.   The keyword for me in this place is relaxing.  It’s not difficult at all to be extremely laid back here, to really take your time and enjoy the company you’re with.

The view from Madera, overlooking the pool

Opposite view, from the pool area looking up to the restaurant. Spectacular day or night.

It’s no wonder venture capitalists favor this place.   It’s a perfectly tranquil setting with rooms for executive offsite meetings where you completely feel like you are detached from the rest of the maddening crowd.

This was just a sampling of the creations prepared by the staff of Executive Chef Peter Rudolph (who was out the day we were there).  By the end of the night, we were ready to drift off to another world, but not till we were done proclaiming just how much food we sampled all day.  It was too tempting not to try.   Fortunately, sleep came fast.  It happens, when you’re relaxed and satisfied ~ and blissful.  And full.

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.  From the first plate all the way to the grand finale, we were impressed and found ourselves in food nirvana.  It was a gastronomic fiesta and we were definitely ready for a good old nap when it was over.  Except, it was nightime and the weather was gorgeous ~ so a walk around the premises was what we opted to do.

This summer, Bardessono welcomed a new executive chef, Victor Scargle, whose impressive history includes Napa’s Go Fish and Julia’s Kitchen at Copia; and San Francisco’s Grand Café and Aqua. His style has been described as “clean, bright and simple”, which I can personally attest to. Every one of the 19 dishes on the menu (and off) they prepared for us was exquisite, with many stand-outs. But most interesting is the fact that every dish is built around the seasonal vegetables he harvests from their own Lucy’s Garden in the back of the property. (SCOOP: Lucy’s Garden, named after the Bardessono matriarch, may possibly be the new restaurant’s name.) Released from a local ruling that allows restaurants-in-hotels to carry only the restaurant’s name, the property is under minor reconstruction to create a separate restaurant entrance to entice locals and non-hotel guest diners. With Yountville becoming the dining hub of Napa Valley, Bouchon and Bottega can easily withstand more competition.

Anna del Rosario meeting Chef Victor Scargle at Bardessono

We sat outside at 7pm and the sun was still high and the outside temperature close to perfect.  I must add here that the service at Bardessono’s restaurant [which will soon carry it's own name] was impeccable.  We opted for the Chef’s sampling, and curious as we were as to what that might entail, we were offered a glimpse into what we were about to experience.

  

 

 We started with bread and butter, with black truffle salt.

Then slowly, the rest of the night began to unfold.

    

Our appetizers only served to whet our appetites and make us eager for what was to come.

  

 

Hover over an image for it’s description.

Then the main event(s) began to unfold.

Maryland Soft Shell Crab

Mesquite grilled Sta. Barbara Spot Prawn

Sweet Bread

Quail with shaved truffles

Empty Plates

Can you tell we were kinda sorta hungry?  Or enjoying every bit of what we were eating? 

Monterey Wild King Salmon

Grapeseed Oil Poached Alaskan Halibut

Gleason Ranch Pork Chop

Niman Ranch Beef Striploin

At about this time, darkness had fallen and I had to whip out my flash and say goodbye to natural light.  

The wine we had with dinner  livened up our conversation.   We were filling up, but ready to end with a sweet bang.  And for dessert which followed.

  

If you find yourself in downtown Yountville, check out the Restaurant.  It’s inside the hotel and not always visible from the outside.  And then sample some – or all – of these good eats!   I can’t tell you which one above was my fave ~ but I’ll tell you, I’d eat these all again.

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 is no more than a couple hours, depending on where you live.

Lucky me, I live 10 miles from  Highway 1 and the Pacific Ocean; it’s a straight shot down the hill. So, having the luxury of an extended vacation from work, I get up late on a glorious weekday morning, look out my window and call Clive, an old British buddy of mine who has exchanged his corporate suit for a fishing vest in Half Moon Bay, California.  I’ve made this exact call to Clive exactly a year ago: “Hey Clive! Run out of your house and grab us a patio table at Sam’s Chowder House.  If it’s full, just grab a bunch of  adirondack chairs so we can have lunch oceanfront and get a tan at the same time! Oh-wait- I’m assuming you’re free?”  (Well, of course I knew he’d be free!)

Sam's Chowder House, Half Moon Bay, CA

A Lunch Outing on a Whim...with Clive

Sam’s Chowder House gets written about mostly for their killer lobster roll which is actually pretty darn good, and if you haven’t had it yet, you’re missing one of Half Moon Bay’s treasures.   The creation of executive chef Lewis Rossman, the dish is one of the ‘Top Five Best Sandwiches in the USA“ which is no easy feat, considering you’ve got 50 states to choose from, and a sandwich available in probably every corner.  Lewis, native of Philadelphia, has traveled to the Mediterranean and brought his experiences in Greece, Turkey and Italy to his kitchens at Acquerello (Ten best Italian Restaurants in the USA while he was their chef de cuisine); Cetrella (Top 100 Bay Area Restaurants for 3 years in a row, with a Lewis as the executive chef), and now to Sam’s. It just recently won 31 Best Seafood Restaurant and #1 Best Waterfront Dining in San Francisco’s Best of the Bay List 2011.

Lewis Rossman, Executive Chef and co- owner of Sam's Chowder House

Having had the lobster roll before, my goal was this time around was to sample other menu items and see if they were ‘list-worthy’.  Lewis did not disappoint.

 

 

CHEESE CAKE with BLACKBERRY CREAM: Light and fluffy, Sam’s cheese cake was divine!  Layered on top of an oreo cookie crust and drizzled with fresh blackberry sauce, this pie was decadent and delicious and sinful.  The contrast between the bitter chocolate of the oreo cookie, the hint of sweetness of the cheese cake and the tartness of the sauce made it an interesting and delightful intersection of flavors and textures.

Sam's Chowder House - Good Stuff!

Sam’s has something for everyone: a live band in the afternoons playing in the patio and $1 dollar Oysters on Tuesdays; not to mention crayons and a coloring menu for kids – mine was 17 and still took home her work of art.  But the best thing about Sam’s on a summer day is that everyone there is happy.  The food is great, the chef is cute, the wait staff is friendly, the view is unparalleled and it’s easy to get to.   Oh – and the key lime pie is a killer.

So what are you waiting for!??