SF Chefs 2011 Think Tankfeatured
Since I’m off traipsing about Italy right now, I have to miss one of my favorite food events of the year — SF Chefs. Food. Wine. If only I could be in two places at once. Fortunately, I found the perfect correspondent to nosh in my place!
Michael Seibel is one of the most enthusiastic eaters I know. When he isn’t chowing down for LMS he acts as CEO of Justin.tv.
Michael kicked off the culinary extravaganza that is SF Chefs by attending the SF Chefs Think Tank: Culinary Innovation Demos seminar with Thomas McNaughton (Flour + Water) and Craig Lane (Bar Agricole) demonstrating in-house pasta making and small plates specifically designed to be paired with a cocktail-driven menu. Enjoy!
*****
When the thinking was done, this dish shined above all others.  Created by chef Thomas McNaughton of Flour + Water this Tortellini en Brodo was one of the top 5 small bites I’ve tasted all year (which included a sampling of the best pinchos of San Sebastian and the rediculously good tasting menu at Arzak).  As for flavors, McNaughton fills his tortellini with freshly made ricotta cheese, hand picked oregano, and tomato powder.  The ricotta was both smoother and had a lower moisture content than store bought varieties which truly elevated the flavor.  The addition of of the tomato powder added the perfect touch of acidity. The overall effect was explosive like fresh goat cheese but subtle (unlike fresh goat cheese).  For those of you who are curious, the tomato powder is made by dehydrating fresh tomatoes (you can do this in your oven set on very low) and then buzzing them into a powder.
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La Dolce Vita {Italy}featured
Life does not suck right now. Nope not one bit. Could this be related to that stunningly beautiful and serene vista pictured above? Why, yes, in fact. There is a direct correlation. As I sit here typing this, the Mediterranean sun is shining bright and strong, the aroma of freshly pulled caffé is wafting up from the bar downstairs, and there is only one thing on my agenda today: decide which gelateria I’d like to patron later this afternoon.
(Do you hate me? Maybe just a little?)
The best part? I am here for 2 months! (Do you hate me maybe a little bit more now?)
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Summer Giveaway Meat Winner!featured
A big juicy congrats to Sharon for taking home our inaugural Summer Giveaway: Meat Edition!!!
I was floored by the amazing response to this giveaway. Who knew you guys were such a bunch of sexy carnivores? The comment prompt for this one was to finish the sentence, “I eat my meat…” and boy did I enjoy reading your responses.
Some winners:
- “I eat my meat with a fork like a proper lady” — Meghan Finley
- “I eat my meat, In true Viking way – lots and with his bare hands ;)” — Sofie Beck Joergensen
- “I eat my meat like a lion…RAWWWRRR!” — Amy Kim (aka Kimchi Mom)
- “I eat my meat brined, slow cooked over 6 hours, seasoned with freshly ground cumin and black pepper, apple cider vinegar, lemon, cayenne, a few dollops of store brand ketchup, pulled to shreds, and atop an Italian Amoroso roll, accompanied by a pint glass of Stone IPA chilled to roughly 55 degrees Fahrenheit” — Jim Abraham
- “I eat my meat a little shyly – I used to be a vegetarian!” — Amy Gremillion
Also, this tickled my meat…a few people named Thomas Keller as their referral! Really?! TK, are you out there reading LMS? I bet you eat your meat with finesse.
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M. Wells + 5 Pointz {Long Island City, NY}featured
I’m guilty of outer-borough-itis: fear or reluctance of traveling out of Manhattan (also see “laziness“).
Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I’m ashamed I didn’t take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats.
On my last visit to NYC, I decided to make up for my younger self’s shortcomings and said yes to waking up early (gasp, the horror) and trekking out to Long Island City (that is in Queens, people) for brunch at M. Wells.
If the 7 train is running normally, it’s actually a pretty straightforward shot from the city – the Hunters Point stop lets you out right at the corner where the diner is. However, if you’re dealing with an abnormal weekend service schedule, and not paying attention because you’re too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at M. Wells, a gleaming “gastrodiner” that is swiftly curing Manhattanites of outer-borough-itis with its quirky charm and food so good not even threat of a burning building could tear New York Times restaurant critic Sam Sifton away from his plate of Escargot & Bone Marrow.
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