Locomotoring

Seven continents, seven seas, seven billion people and seven thousand good eats …

Archive for the ‘San Francisco’ Category

Atelier Crenn from an year ago

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Third time is the charm for the photos, with the latest renovation, there is now a hint of light for the lens. Not that photos matter or even the menu matters. A dinner at Crenn is like a series of short adventure trips for the uninitiated. No baby steps, you jump straight into it – sky diving, canoeing the rapids, zip lining, bungee jumping and so forth. Imagine you have been handed a schedule that looked like the following,

Sky, gravity & wind
River, foam & paddles
Canopy & pines

Frankly, even if the schedule came with a video of the activity, you will only know the motions and not the sensations.

Here was what the menu said on Nov 22, 2017,

Plum kambucha
Kir Breton
Fish & Chips
Geoduck, Sea Urchin & Citrus
Seeds & Grains
Caviar, Monkfish & Koji
Brioche & Housemade butter
Abalone, Cabbage & Smoked Creme
Matcha Tea Service
A-5 Wagyu, Porcini & Bearnaise
Harbison, Buckwheat & Truffle

Nopal Elixir
White chocolate avocado cremeux
Mesa Crisp
Sapote Ice Cream & Maracuya
Vanilla Bean Guanabana & Crystallized Tobacco Leaf
Recreation of Agave, Coconut & Iced Pulque
Mignardises

Think of the elixirs and tea services are brief rest stops in between the adventure courses. I had been experimenting with home brewing kambucha last year, but that only made me wonder how did Dominique manage to get kambucha to taste good, let alone great. Thanks to a recent trip to Mexico City, at least the dessert menu ingredients like Sapote and Guanabana were familiar. Harbison? Your Googling is as good as mine. Her pastry Chef Juan Contreras, a Los Angeles native, has been with her for a while but this was the first time we noticed an influence from south of the border.

The menu also showed a hand-drawn Ocotillo, a desert cactus. We had seen Ocotillo in bloom earlier that year during the trip to Joshua Tree National Park. From a distance, they look like red tipped 20 ft tall grass. When the earth is dry, the stems are leafless, grey and thorny. The leaves sprout whenever the earth is a little moist. I took that to be the representation for the dessert menu.

Some of the photos …

Kir Breton, this is the only repeat adventure from last two times. Champagne cocktail served in a white chocolate shell with creme de cassis on top.

Fish and chips

White chocolate avocado cremeux

Sapote Ice cream & Maracuya

Vanilla bean guanabana & crystallized tobacco leaf

Recreation of agave, coconut & iced pulque. Pulque is an alcoholic beverage made from the fermented sap of the agave plant. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.

Written by locomotoring

December 30, 2018 at 10:46 pm

Strandbeest and Theo

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My first experience with Theo Jansen’s Strandbeest, aside from youtube videos and his TED talk, was a model kit. This is a 3d printed kit of Animaris Ordis Parvus that we bought from his website. It’s very sight gives joy. Yesterday, I noticed that the elastic holding the backbone had disintegrated, my poor strandbeest with a broken back and in captivity and it made me a touch sad.

In Theo’s words:

“Since 1990, I have been engaged in creating new forms of life. These forms are not made of protein like the existing life-forms. Theirs is another basic stuff: yellow plastic tubing. Skeletons made from these tubes are able to walk and get their energy from the wind, so they don’t have to eat. Their habitat is the beach where I was born. They evolved gradually, over several generations. As they developed, they became more adept at weathering storms and coping with the sea. My ultimate wish is to release herds of these beach animals on the shore to make their own way through life. By redoing the Creation, so to speak, I hope to become wiser in my dealings with nature that is already there. It presents me with the same problems the Real Creator must have come up against. Strandbeest is a testimonial to my experiences as God. I can assure you that it’s not easy being God, there are plenty of disappointments along the way. But, on the few occasions that things work out, being God is the most wonderful thing in the world.”

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Written by Sachin

October 5, 2016 at 1:40 am

A breakfast and a lunch in San Francisco’s Little Italy

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Mama’s on Washington Square. Even for a mid week breakfast, there was a long queue outside.

Mama’s screwdriver is made with grapefruit juice and soju. On yeah, a morning screwdriver is the best way to celebrate middle of the week time off from work. This is completely no-nonsense drink that would provide a buzz long enough to last the trek up to Coit tower.

Mama’s Benedicts. Tasty! Enough energy to last the trip to Coit tower and back and then slump on the luncheon chair at Tony’s Napoletana.

Menu at Tony’s Pizza Napoletana. When pizza appears on the menu along with the oven temperature, one has to take it seriously, right?

The gluten free. You could ask, why one even bothers. There is something in the aroma of bread and cheese that is simply put, irresistible. Overall verdict, the dough is not as good as Mariposa’s.

Written by locomotoring

August 15, 2015 at 8:51 am

Rattlesnake sausage, you say!

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Rattlesnake+rabbit sausage and a cajun sausage, served with smoked beans and salad – Rosamunde Grill.

Really, rattlesnake and rabbit! Do rattlesnakes eat rabbit?

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Written by locomotoring

February 18, 2014 at 12:56 am

Gajalee, Indian coastal cuisine in San Francisco

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Machi fry – catch of the day, coated in semolina and deep fried. Served with sambaar, a south Indian daal and  yogurt raita. The semolina has a coarse corn grit like texture and offers an additional layer of crunch.

Tisyra Masala – Half shell mussels cooked with spices, onion, and grated coconut. For those of you who can close your eyes and imagine a coastal Indian town, this dish can transport you there. Watch out for broken clam shells.

Written by locomotoring

February 18, 2014 at 12:45 am

A perfect dessert at Range

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Hazelnut millet génoise with cardamom mousseline, huckleberry compote and popped millet brittle.

For dinner we had couple of fish dishes that were unapologetic in their subtle and non-fussy conception and closer to Catalan style cooking than Californian. One, an olive oil poached cod, was extraordinary. Cocktails were definitely designed for a younger audience in mind – smooth and sweet. L’Ascensor….sigh!

Our dinner at Commonwealth on the other hand was so disappointing that we came back to Range for a repeat of the hazelnut cardamom génoise.

Written by locomotoring

February 18, 2014 at 12:13 am

Posted in California, San Francisco, USA

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Ganja cookies at Dolores Park

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Ganja cookies happens to be one of the many things you can get at Dolores park – sunshine, music, people watching, dog walking, watching kids improvise, picnic-ing – joys of a summer day in San Francisco.

Written by locomotoring

February 17, 2014 at 10:40 pm