Socola Chocolatier: Be My Valentinefeatured
As featured in Bay Area Bites, February 4, 2009
One look at Socola Chocolatier’s whimsical mascot, a flying white alpaca named Harriet, and you just know that this won’t be your typical gourmet chocolate. No, Socola Chocolatier is anything but typical. The promising, Oakland-based enterprise is young, exciting, and full of modern day sass. “Delicately Daring” is quite the perfect motto sister entrepreneurs Wendy and Susan Lieu have chosen for their business.
This Valentine’s Day, when the market crowds over with cliché tokens of love, surprise your (guy, girl, self) with something witty, something sexy, something Socola.
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Best of Winter Fancy Food Show 2009: Cheese Pleasefeatured
“I’m on this new diet. Well, I don’t eat anything and when I feel like I’m about to faint I eat a cube of cheese.” – The Devil Wears Prada
Well, clearly I don’t subscribe to the eating habits touted in The Devil Wears Prada (unless you count that one scene where Adrian Grenier makes Anne Hathaway a grilled cheese made with a pound of Jarlsburg – now that’s love). Cheese is definitely my most-craved food. Life just wouldn’t be worth living without it.
It’s a good thing I wasn’t on the one-cube diet during the Winter Fancy Food Show (San Francisco) 2009, because there was an abundance of amazing cheese to sample. Some of my favorites…
Best Cheese of the Fancy Food Show 2009:
- Grafton Village Cheese Company – Grafton Duet
- The Rogue Creamery – Rogue River Blue
- Coach Farm Enterprises – Triple Cream Goat Cheese
- Best Cheese Corporation – Parrano Originale
- Cypress Grove Chevre – Midnight Moon
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The Perfect Man-Treat for Superbowl Sunday: Atomic Buffalo Turdsfeatured
You heard me right. That’s what they actually call these bacon-wrapped goodies. Atomic Buffalo Turds. Amazing, huh?
I promise you, they are delicious.
Felix Friend’s foodie roommate Tim introduced me to the glorious smoky, crispy, cream cheesy goodness of the Atomic Buffalo Turd at their New Year’s Eve party in NY. It’s an instant classic.
Tim roasted his jalapenos and allowed them to cool a bit prior to stuffing them with a sausage cream cheese filling. The pre-roast ensures that the pepper will be fully cooked and gives a nice mellow flavor to it.
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Hard Knox Café: Down Home Southern Comfortfeatured
Review featured in AsianWeek, December 26, 2008
When I heard about a soul food restaurant in the Dogpatch run by a Vietnamese guy from Texas, I had to check it out.
Hard Knox owner Tony Hua grew up on southern comfort foods like BBQ ribs and collard greens. Living in San Francisco, though, he found that his cravings for the flavors of his childhood were left unsatisfied. In 1999, he took matters into his own hands and Hard Knox Café was born.
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