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.
Fava Bean, Mint & Green Garlic Crostini
Serves :: 4
1/2 pound fava beans, about 1/3 cup
2 tablespoons fresh mint, roughly chopped
2 teaspoons minced green garlic (or scallions/chives)
1/2 cup fresh fromage blanc or ricotta
juice of 1/2 lemon
sea salt and pepper to taste
4 slices of country bread or whole wheat sourdough, each cut in half or into 3 thin strips
extra virgin olive oil for drizzling
extra mint for garnish
Drizzle bread with olive oil and toast at 375F for 6 to 8 minutes.
Shell the fava beans and blanch them for 3 to 4 minutes in boiling water. Allow to cool and remove skins.
Combine fava beans through lemon juice, mix together and season with salt and pepper. Spread onto crostini toasts and garnish with additional mint.
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Wednesday, April 25, 2012
Yummy! I’m feeling very hungry right away. Very delicious food recipe mentioned here and I’m planning to make it out tonight.
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Sunday, May 06, 2012
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Sunday, May 06, 2012
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Friday, June 15, 2012
Thanks for sharing this Marissa. I enjoy reading your post about your experiences in San Francisco. I wish I could also go to the Ferry Plaza Market. I find the place very interesting.
Monday, October 22, 2012
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