NOURISH HEALTH + TASTE + STYLE

Travelogue :: Scones & Cocktails Via SF

Before I delve into a post about my recent weekend in San Francisco, I wanted to say a gigantic THANK YOU to everyone who supported Nourish's Kickstarter campaign.  We exceeded our goal last week and continue to move ahead towards Nourish Kitchen + Table's official brick and mortar launch (stay tuned....)!   

I was able to decompress a bit with a mini-work/pleasure trip to SF just as the final Kickstarter pledges rolled in.  A few days scouting the city with 18 Rabbits founder Alison Bailey Vercruysse + ridiculously gorgeous weather + some excellent eating had me wanting to linger on the west coast a while longer.  And if you're unfamiliar with 18 Rabbits, you should definitely familiarize yourself.  It's hands down the best-tasting granola with the most-consciously sourced ingredients on the market.  Thankfully, corner delis, Whole Foods, Dean & Deluca and other shops have started stocking it in NYC, so keep your eyes peeled.

A few quick highlights of the trip: 

*The famed farmer's market at the Ferry Building. Local strawberries, kumquats and pixie clementines that taste like candy, Scream Sorbet with their addictive line of dairy-free sorbets (pistachio and tangelo....wow!), green garlic that'll have you breathing fire but you won't care it's so tasty, and countless artisan food vendors and local farmers.

*Nopa. The food and cocktails were so good that we did dinner and brunch there. 

*Tartine Bakery.  Lovely and delicious bread.  And a pretty darn good lemon tart too.

*Saturday afternoon cocktail hour with the expert bartending skills of Alison's husband.  The SF Cooler is pictured below.  Rum + cointreau + club soda + lime juice.  Tart and sweet, simple and refreshing.   

*Grass-fed lamb chops from the Fatted Calf butcher shop, fava bean-mint crostini (recipe below) and radicchio salad with kumquats and fresh goat cheese.  A home-cooked dinner doesn't get much better.  

*The smell of Alison's perfectly light blueberry-lemon scones baking on a Sunday morning.  Sorry, no recipe, it's under lock and key.