Archive for March, 2010

Posted on March 30th, 2010 by by Jesse

Sephardic Charoset

Happy Passover! At some Passover in my family’s history, my mother introduced a new Charoset recipe, and it stuck.  This is a sephardic recipe, meaning it originates from the Jews of Spain.  Like all good isolated jewish communities, they adapted the local flavor palate, as well as slightly different traditions.  While my family heralds from […]

Posted on March 22nd, 2010 by by Jesse

The Bruery

I’ve started to notice that some of my favorite breweries are hidden away in the least likely of places: small business centers, in nondescript white buildings, often joined on either side by auto detailers, clutch and transmissions specialists and furniture wholesalers.  It’s pretty far from the fields of barley and hop bines in beer commercials. […]

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Posted on March 10th, 2010 by by Jesse

Frances

It’s happened again – I’ve fallen head over heels in love with a new restaurant – and her name is Frances.  Tucked away on a quiet corner on 17th street, just ending into the Casto, this tiny, typical “neighborhood restaurant” is anything but typical. You see, the ongoing problem I have when visiting a restaurant […]

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Posted on March 8th, 2010 by by Jesse

Underground Farmer’s Market

My first underground farmers market, both as a vendor and attendee was great fun.  We sold pickled grapes and green garlic, and sold out of baked mochi and two kegs of ginger beer (the nonalcoholic variety.)   It was crowded, but everyone seemed to be in high spirits.  The door was well regulated, leading to […]

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Posted on March 4th, 2010 by by Jesse

Funky Cheese & Organic IPA

Every time I’m near a well stocked cheese counter, I poke around, looking for an elusive round of Cowgirl Creamery’s Sir Francis Drake.  This rare cheese is brought about by accident.  When a batch of Mt. Tam doesn’t set correctly (or something – I don’t entirely understand it, and the Cowgirl Website doesn’t offer any […]

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Posted on March 1st, 2010 by by Jesse

Dumplings & Mahjong Photos

It’s just like latkes and dreidel, only porkier.

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