December 31, 2020 § Leave a comment
I have been a hardcore social distancer since the shelter-in-place order went into effect back in March, which has meant eschewing restaurants’ outdoor dining options in favor of eating takeout at home and replacing my thrice-weekly grocery-store runs with pickup and delivery options. It’s been, well, weird—to say the least.
So much of my work as a food writer has been based on getting out and experiencing our local food system in person: leisurely picking up seasonal produce and fresh fish from the San Mateo farmers’ market on a Saturday morning, grabbing a weekday lunch on the fly in downtown Redwood City, or settling in for a long dinner with an old friend at a new Peninsula must-try restaurant.
And yet, while I miss those experiences, there are some aspects of the new normal that I’m digging—in particular, finding new (or new-to-me) food businesses to support. Ocean 2 Table’s weekly direct-to-my-front-door deliveries of freshly-caught local seafood—sablefish, California halibut, and yellowtail rockfish are just a few examples—have been a godsend. Maria Gregorio’s volunteer-run Giving Fruits not only provides grower-direct produce to Peninsula customers but also supports several charitable organizations. And on the restaurant side of things, new takeout options have meant being able to enjoy food from restaurants that usually have long waits for reservations, like Michelin-starred Sushi Yoshizumi in San Mateo (which I wrote about for the October issue of PUNCH Magazine) and Sushi Shin in Redwood City.
Ultimately, food experiences in 2020 were more about taking joy where I found it, rather than seeking the newest, hottest, or best-of. Following are my “top five” eats of this year.
Truth: boquerones will change your mind about anchovies. Cured in salt for preservation, then marinated in vinegar or lemon juice to balance the rich oiliness of the fish, these “white anchovies,” as they’re also known, are an excellent topper for toast, pasta, or salad. And the kicker: boquerones are super easy to make at home.
I ordered a pound of Monterey Bay sardines from Ocean 2 Table and used Hank Shaw’s recipe from his blog Hunter • Angler • Gardener • Cook to make my own boquerones in June, and I’ve been craving them ever since. Canned is just not the same.
Tomato and Burrata Salad (Oak+Violet)
Back in July, as the world tentatively opened up, I interviewed Oak+Violet’s Executive Chef, Simona Oliveri, for PUNCH Magazine’s August issue. Her passion for food and creating elegant plates for customers was inspiring—not to mention that she is one of the loveliest people you’ll ever meet. The beautifully-plated Tomato and Burrata Salad, a highlight of the restaurant’s “Sicilian Summer Nights” menu, embodies Simona’s skill and style.
The combination of thick wedges of sweet heirloom tomatoes, generous portion of milky burrata, peppery olive oil, sweet-acidic balsamic vinegar, and herbaceous fresh basil was the epitome of summer on a plate for me.
15-Piece Chef’s Choice Nigiri (Sushi Shin)
Tiny nine-seat Sushi Shin in Redwood City was on my must-try list earlier this year (before you-know-what), although with limited seating and excellent early reviews, reservations were hard to come by. When the restaurant pivoted to Tock takeout, I jumped at the chance to treat myself and splurge on Chef Jason’s 15-piece edomae-style sushi box. To heighten the at-home omakase experience, the restaurant sent a text explaining the order in which to eat each piece.
Careful preparation techniques highlight the flavor of every item in the box. Tasmanian trout, for example, is lightly smoked, but has an undertone of sweetness. Salty Kamasu (Chiba) is lightly torched; searing the outside adds a grilled flavor while maintaining the fish’s soft interior. And what to say about the Toro other than: pure indulgence! It needed nothing more than a smidge of soy sauce and Chef Jason’s lightly seasoned sushi rice to make a perfect bite. Tofu pudding with black sesame syrup was a light and satisfying ending to the meal. Currently Sushi Shin is on hiatus, but I am looking forward to their return.
When pluerries turned up on Giving Fruit’s list of offerings at the end of summer, I couldn’t pass them up. Curious about this cross between a sweet cherry and plum, I placed my order for the smallest amount available: 10 pounds. (Pros and cons on this farm-to-table ordering thing.)
If nothing else, I figured I’d knock out a few batches of jam, but I also wanted some sweet options for immediate gratification. Plum cake? Sure, but what else? Fortunately, I landed on this recipe for Santa Rosa Plum compote, substituting pluerries for plums and reducing the amount of sugar. With a touch of sweetness from the vanilla and a bit of tartness from the skins, there’s something elegant about this compote. I can confirm that it’s just as enjoyable eaten cold, straight from the fridge, as it is served warm over rice pudding.
Spiced Persimmon and Ginger Muffins
Fall brought persimmons, and this year I was determined to work them into my baking repertoire. Having zero experience with Hachiya persimmons, this was another case of “buy now, figure it out later,” which had become part of my 2020 cooking philosophy. Fortunately, Hachiyas give you time: they need to be completely, smooshingly ripe before use, which can take anywhere from a few days to a couple of weeks. While the fruit (all 10 pounds of it) sat on my counter, I discovered Andrea Nguyen’s excellent ginger and persimmon adaptation of Alice Medrich’s gluten-free Dark and Spicy Pumpkin Muffins.
With a soft, cake-like texture, bits of persimmons, chunks of sultanas and spicy candied ginger, these muffins are a breakfast treat or perfect afternoon snack with black tea and honey. For Christmas morning, I dressed them up with a dairy-free cream cheese frosting and a sprinkle of freshly-grated nutmeg. It was basically cake for breakfast. With several pounds of Hachiya purée in the freezer, I’ll be enjoying these muffins at least into spring 2021.
And that’s a wrap for me! What are your top eats for 2020?
September 10, 2020 § Leave a comment
Typically I clean out my refrigerator on Wednesdays (hence the Waste-less Wednesday posts) to make room for the fresh CSA box I pick up on Thursdays.
This week, I got an early start on that project thanks to a Labor Day weekend power outage—which of course, happened during the worst heat wave of the year. And wouldn’t you know that I had already spent hours on mise en place for recipes I had planned to make on Labor Day? I had containers of cut fruit ready for compotes and sorbet, cooked rice for one-bowl lunches, and hard-to-get end-of-season farm eggs for assorted baking projects. Not to mention that I was in the middle of making a curried squash soup—cooked, but not yet puréed to the silky consistency I’d been craving—when the power cut out.
PG&E had said that there would be no Bay Area outages during the holiday weekend, so I wasn’t exactly prepared for this mini crisis. My neighborhood had two teaser outages of an hour each during the weekend, but the big one came at about 6:30 p.m. on Sunday and lasted 20 hours, after a tree branch fell on a transformer, taking the lines down.
After a couple of hours without power, I thought things might be alright, as long as I kept the refrigerator door shut (after a quick open-and-close to grab a bottle of rosé and some salad fixings immediately after the outage). But as two hours became four, then six, hope dwindled because I knew that the interior temperature of my refrigerator (and likely the freezers, too) was going up by the hour, pushing perishable food into the danger zone. sigh. The thought of tossing so much fresh food! By the time the power came back on, the fridge’s interior temperature was 50-something degrees.
Even with 20 years of food-safety certification in my back pocket, there were a few items that gave me pause. So, maybe you’re in the same boat and wondering what to keep and what to toss when the power goes out? If you find yourself with a warmer-than-usual fridge or freezer after a power outage, the first thing to know about food safety is that time and temperature matter.
Bacteria love warmer temperatures and will increase rapidly as storage temperatures rise into the temperature danger zone of 40°F–140°F—which is why you want to make sure you’re storing food at correct temperatures to start with.
If you don’t have a thermometer in your refrigerator and freezer, I highly recommend getting one for each space ASAP. I use this one by Taylor; it’s inexpensive and will give you a good indicator of what the temp is.
If you want something fancier, check out this ThermoWorks thermometer, recommended by America’s Test Kitchen.
Make sure to keep your fridge at 40°F or lower and your freezer at 0°F or lower. Maintaining these temperatures gives you a bit of insurance when the power goes out, as long as you keep refrigerator and freezer doors closed. This nifty infogram from the Centers for Disease Control and Prevention (CDC) spells it out:
Every time you open the door to grab something, though, you’ll affect the temperature, decreasing the amount of time food will have in safe zone.
So, what if you’ve experienced a long power outage and ended up with a fridge or freezer full of food that might be in the danger zone? Foodsafety.gov can help you figure out what to toss or keep with two helpful charts: one for refrigerated foods and one for frozen foods.
The charts are also downloadable in PDF format to keep on hand for reference or print and use a checklist should you find yourself having to do a major cleanout.
The documents cover most food items (including condiments like fish sauce—who knew?), taking the guess work out. Cut fruit, meat or seafood soups, cooked rice, leftover pizza: they all have to go. Doesn’t matter if they look or smell ok; if they’ve been in the temperature danger zone (above 40°F) for more than two hours, toss ’em.
In truth, it felt like a waste to dump so much food, especially given not only the time and money spent on my end, but also the farm labor that went into growing, harvesting, and delivering that food. But foodborne illness is no joke. Been there, done that. I’m with the CDC on this one: “When in doubt, throw it out.”
May 14, 2020 § 2 Comments
I’ve been going back and forth about whether to post about my first—and what has turned out to be only—visit to Nam Vietnamese Brasserie in Redwood City. Initially, I had planned to write a short post about the restaurant’s February 25 opening-night dinner service—not the usual deep dive, just a quick look at the opening-night experience of this new and much-anticipated, fast-casual Vietnamese restaurant from Anne Le Ziblatt, former owner of Tamarine in Palo Alto and Bong Su in San Francisco.
Generally, I prefer to visit a restaurant a couple of times before writing about it. You never know when a server or the kitchen might have an off night, so I think it’s only fair to average the experiences. And opening night, while exciting, can be rife with kinks that need to be worked out. Nam’s opening night was frenetic but appeared successful: a line out the door, a packed house, and runners doing their best to drop dishes at the right tables. The noise level was crazy. Things got so busy that runners stopped delivering a special amuse-bouche an hour or so after service started.
The space, formerly occupied by The Striped Pig, is small—seating about 40 people—and at the center are two communal dining tables that seat 14 people each. A dining bar fronts the kitchen, separated by glass, so that diners can watch the action. Two-tops along the front window and adjacent wall round out the seating. I arrived 45 minutes into service, and diners ahead of me were hanging out, waiting for space to open up.
In its incarnation as The Striped Pig, this space on Main Street was dark and cozy, with a linger-awhile vibe. Nam’s decor is bright and modern, blending elements of clean-lined mid-century modern with Southeast Asian touches, such as the woven-basket light fixtures above the communal tables. Eye-catching murals fill wall space in the dining area and near the restrooms.
My friend Kye, who joined me for dinner that night, and I each ordered a dish from the three menu categories—Soup, Grill, Sides—so that we could try as many dishes as possible. At the time, the menu offered five soups in two sizes; most of the soups on the menu were gluten-free, and one was also vegetarian. The small size was a substantial bowl, especially if you’re ordering other dishes.
My soup choice was South (Nam Noodle), which had a pork and chicken bone broth with rice noodles, prawns, and slices of pork.
Kye opted for the Udon, which had the same broth, but with rock crab and nicely chewy tapioca noodles. Additional condiments customized the flavor of each soup, giving the Udon a spicier, richer flavor and the South a lighter, slightly saltier flavor. Both were memorable, and each would be a satisfying standalone meal.
The Grill section of the menu had four options (tofu, chicken, pork, beef) which could be paired with one of three bases: rice, vermicelli, or greens. The tofu and pork options were gluten-free. We ordered the crispy chili-lemongrass tofu over greens and the Hanoi pork with rice. Portion sizes were main-course sized and could be shared family-style.
We rounded out our tastings with the Spring Rolls and Imperial Rolls from the Sides section of the menu. Both contain pork and shrimp, but could be made vegetarian on request. Only the fresh spring roll is gluten-free.
At the end of the meal, I decided to hold the post until I could make a visit in March to take additional photos and try a couple of dishes again. I was curious about how the menu and clientele would settle out in the coming weeks. I think you know what happened next. We were starting to see the effects of COVID19 at the end of February, and during the next couple of weeks, things changed rapidly. I wasn’t able to get back to Nam before the Bay Area’s Shelter-in-Place (SIP) order came down.
With the uncertainty that followed, it didn’t make sense to post about the dine-in experience at a restaurant that could be closed indefinitely. I backburned the post. Also, like a lot of people, I was just trying to find my groove with the SIP. There were adjustments to make to life as we knew it, and the first couple of weeks were a bit of a daze. Since then, like a number of other Bay Area restaurants, Nam moved to a delivery/pickup model. The online menu has evolved from the opening-night menu I saw back in February, and dining in isn’t an option (obviously).
As I was reviewing my notes and photos from that night in February, I was struck by what we’ll likely now refer to as “the old normal”—sitting elbow-to-elbow at a community dining table, standing in line without being six feet apart, sharing tastes with friends without hesitation. No masks or gloves. Employees and diners alike, leaning in close to hear each other talk above the din.
Yesterday, I was working on a Spanish assignment with a classmate on Zoom. We were practicing a new verb tense by asking each other questions and coming up with answers. Her question to me: what I would do right now if COVID19 didn’t exist? I didn’t really need to think about it. I told her I would go to a restaurant and have dinner with a friend. For her, it would be having a coffee with a friend—at a coffeeshop. Almost nine weeks into sheltering, the Bay Area is slowly moving into Phase 2 of reopening, but dining in restaurants is not yet an option. At this point, it’s hard to imagine getting back to that place. In the meantime, we might just have to rely on memories.
What: Nam Vietnamese Brasserie
Where: 917 Main Street, Redwood City, CA 94062
Hours: Tuesday–Saturday, 4:30–8:30 p.m.
May 4, 2017 § Leave a comment
Weather-wise, things have been just a bit too Seattlesque for my taste this spring. Now that we’ve (hopefully) seen an end to the seemingly endless rainy, grey days, it’s time to get outside and enjoy our fine Bay Area weather.
May is one of my favorite months in the 650, not only because our usually fine weather settles in and days are longer and sunnier — but also because all of our neighborhood farmers’ markets are back in full swing. While we don’t lack for year-round markets in the 650, some neighborhood markets, such as Los Altos, Palo Alto Downtown, and Half Moon Bay close during fall and winter. For those of you who might have been missing your local market, the wait is over!
Here’s the list of markets re-opening in May.
|Market||Opening Date||Market Day|
|Half Moon Bay||May 6, 2017||Saturdays|
|Los Altos, Downtown||May 4, 2017||Thursdays|
|Palo Alto, Downtown||May 13, 2017||Saturdays|
|Pacifica, Rockaway Beach||May 3, 2017||Wednesdays|
|San Mateo, W. 25th Avenue||May 2, 2017||Tuesdays|
|South San Francisco||May 6, 2017||Saturdays|
April and May are a transitional time at the market as we’re seeing the last of “winter” produce, such as root vegetables and citrus, and the arrival of beans, peas, and stone fruit.
If grocery shopping isn’t on your agenda, farmers’ markets are a fun place to grab a meal and enjoy the sunshine while people watching. Just a few examples from my recent visit to the Palo Alto Sunday market on California Avenue: dim sum, grilled meat sandwiches, bahn mi, sushi, and homestyle Mexican dishes with handmade tortillas. There’s something interesting to taste whatever your food preferences.
Need to know which market is when? Following is handy-dandy list of all farmers’ markets in the 650, with 2017 opening dates. Click the market link for more info, such as location, parking, and vendors.
|Belmont||Sunday, 9am – 1pm||Year-Round|
|Daly City, Serramonte Ctr.||Thursday & Sunday,
9am – 1pm
|Half Moon Bay, Shoreline Station||Saturday, 9am – 1pm||May 6 – Dec 21|
|Los Altos, Downtown||Thursday, 4 – 8pm||May 4 – Sep 30|
|Menlo Park||Sunday, 9am – 1pm||Year-Round|
|Millbrae||Saturday, 8am – 1pm||Year-Round|
|Mountain View||Sunday, 9am – 1pm||Year-Round|
|Pacifica, Rockaway Beach||Saturday, 9am – 1pm||May 6 – Dec 21|
|Palo Alto, California Ave.||Sunday, 9am – 1pm||Year-Round|
|Palo Alto, Downtown||Saturday, 9am – 1pm||May 13 –|
|Palo Alto, VA||Wednesday, 10am – 2pm||Apr 12 – Oct 25|
|Redwood City, Kaiser||Wednesday, 10am – 2pm||Apr 5 – Nov 22|
|Redwood City, Downtown||Saturday, 8am – 12pm||April 15 – Nov|
|San Carlos, Laurel Street||Sunday, 10am – 2pm||Year-Round|
|San Mateo, College of SM||Saturday, 9am – 1pm||Year-Round|
|San Mateo, W. 25th Ave.||Tuesday, 4 – 7:30pm||May 2 – Oct 10|
Now get out and support your local food system; meet the people who grow your food and nourish our communities!
Tell me: what is/are your favorite farmers’ market(s) in the 650?
March 23, 2016 § 2 Comments
It’s been awhile since I’ve fed my craving for Asian Box, but finding myself in the heart of Palo Alto with a growly belly yesterday, I headed to Town & Country for a fix. Expecting less of a crowd than the out-the-door lunch-time insanity, I was surprised to find the place not only quiet, but closed when I rocked up mid-afternoon. What the what?!
Turns out that the closure was temporary, as the Asian Box folks were in the final stages of a refresh on their primary location, which is now five years old. Fortunately one of the Guys in Charge saw me standing in front of the door looking bewildered and informed me that the takeaway window around the corner was open for business. Phew!
I was a bit disappointed to find that I wouldn’t be able to order my usual (one of the great things about Asian Box is being able to customize your order). With the construction going on, the kitchen was indeed open, but limited the menu to four “special boxes of the day” that didn’t allow much customizing. Upside? The special boxes had a special price of $7 each for the same hearty quantity of food. I went with the Garden Box: brown rice, extra tofu, fresh vegetable mix, coconut curry sauce (yum!) all toppers except jalapeno, and the Asian Street Dust.
So what can customers expect to see when grand re-opening/unveiling happens today? (That’s right — today! It’s business as usual, but with a fresh twist.) The interior and exterior are getting new look, there’s new signage that includes the “farm to box” tagline, and the menu will offer a few new items in addition to old favorites. I’m loving the coconut curry sauce from the special Garden Box, so I hope that’s an option on the new menu. (Ah, Asian Box, I see what you’re up to … )
Kudos to Asian Box for their committment to keep things fresh across the board! I’m looking forward to checking out Palo Alto’s Asian Box 2.0. Did you happen to visit Asian Box during the remodel? What was your experience?
What: Asian Box
Where: Town & Country Shopping Center, 855 El Camino Real, Palo Alto, CA 94301
Hours: 11am–9pm daily
Parking: Free lot
December 31, 2015 § Leave a comment
I don’t know about you, but I am freezing this winter! (And here’s a sobering thought: we’re only 10 days into the season, which means El Nino likely has more extremes in store for us.) I keep telling my friends and family on the East Coast that they need to send our weather back. Hard to believe that just a few short months ago, we were having 100-degree days in the 650.
Back on August 15, a friend and I made the drive down Highway 1 to Pescadero for Fifth Crow Farm’s Field Day — a day of berry picking, farm touring, and meeting the folks who run the farm. It was a gorgeous, hot, sunny day (temperatures topped 90 degrees, and yes, I got a sunburn). The event was open to CSA subscribers and gave us an opportunity to get up-close and personal with the farmers and the food they grow. (For more about how Fifth Crow Farm manages sustainability and food waste on the farm, read Wasteless Wednesday: Down on the Farm.)
If you have an opportunity for a local farm tour, I highly recommend it. There’s no better way to understand where your food comes from and how it’s produced. Here’s the photo tour of my day out on the farm — and reminder of what we have to look forward to when summer comes back around.
We too late to join the first farm tour, but that left us time for berry picking before lunch! I opted for blackberries, with a plan to make jam, while my friend Allen went for a mix of strawberries and blackberries.
Despite my intense picking efforts, I ended up with just enough to make four quarter-pint jars of blackberry jam… which I am hoarding until spring.
Lunch consisted of a buffet line of dishes produced using produce and beans from the farm, as well as chicken and beef from Fifth Crow’s partners, Root Down Farm and Markegard Family Grass-Fed. Talk about eating local!
Partner-farmer Teresa Kurtak welcomed us and made a few announcements while we all enjoyed our lunches.
After finishing lunch and bussing our dishes, we were ready for the walking farm tour with farmer-partner, John Vars.
John led us from the flower fields, to the plant-start tables for organic greens, past the strawberry and blackberry fields, and on to the chicken area. During the tour he discussed the history of now seven-year-old Fifth Crow Farm from its creation, while answering questions about crops and food waste.
As 2015 draws to a close, I look back and realize that it’s been a year of abundance, and my pleasure to share local food experiences with you. It’s no secret that this little corner of the world where I live is pretty special and has an amazing food system that flourishes with the support of the community. Here’s to more food adventures in 2016!
November 19, 2015 § Leave a comment
This is the final of a three-part series covering my food adventures during a roadtrip to California’s Central Coast this past summer. Need to catch up? Check out #TBT: Central Coast Food Tour, Going SLO and #TBT: A Walking Food Tour of San Luis Obispo.
Generally I don’t like to bring my personal stuff to the blog, but hey, this is a food blog and that means writing about food issues. So, true confession time: what I’ve been a bit cagey about in these trip reports is the fact that prior to hitting the road back in July, I was retooling my personal diet to deal with a slew of moderate food allergies and sensitivities.
By “moderate,” I mean that none of my food allergies are of the must-carry-Epi-Pen kind (although I do own one), but they’re enough to be uncomfortable, and in some cases, require a Benadryl stat. Dealing with this sort of thing as a culinary professional and someone who loves food has been, well, a pain in the ass. I’m fortunate, though, in that my reactions are manageable and not life-threatening (so far).
This past summer I decided to see what life was like when I 86-ed the biggest offenders: nuts, uncooked stone fruit, avocados, as well as wheat, barley, and rye-based products. Of course, how to manage those choices on the road became an interesting project, but I like a good food challenge. I’m always keeping an eye out for dietary options that extend beyond the basic meat-and-potatoes or fast-food approach.
San Luis Obispo had been a sweet surprise in terms of food options — from the meatiest of meat options for omnivores to the variety of alterna-diet-conscious restaurants for pescetarians, vegetarians, vegans, and gluten-free folks. I’d had a couple of big days out food-wise, already, and as I left SLO and headed to the coast, I was looking for more casual, walk-in fresh food options. Here’s what I found along the way. (Important to know for gluten-free diets: I didn’t ask these restaurants how they’re managing potential gluten cross-contamination, so if you have celiac disease or are allergic to gluten, be sure to contact them directly for more information.)
Mon Ami Creperie Cafe, Pismo Beach
Through some interwebs searching, I found this small cafe, which offers savory and dessert crepes, as well as paninis, smoothies, and coffee drinks. The space has a casual, coffee-shop hangout feel, and the staff is super friendly and accommodating. Crepes and sandwiches are made fresh to order, and there are gluten-free options!
I went with the gluten-free crepes filled with spinach, mushrooms, and cheese (a variation of the vegetarian panini filling).
The crepe was cooked perfectly, and while I was concerned that a gluten-free crepe might have a gummy texture, this was absolutely not the case. The crepe itself was thin and light. The filling had an equal balance of sauteed vegetables and melty mozzarella cheese. The dish was light, yet filling, so I had no room to try the dessert crepes (wom wom), but that’s just another reason to plan a future visit.
Duckie’s Chowder House, Cayucos
For a small town, Cayucos has a good variety of food choices, from upscale dining to gas-station tacos. I spent two nights in Cayucos, which wasn’t nearly enough to try all the places I discovered in town. Sticking to my plan for budget-oriented, casual meals, Duckie’s Chowder House was my first stop.
Duckies is a family-friendly seafood-focused spot where you line up to place your order and staff members deliver it to your table. Touristy? Yep, a bit, but it’s also a solid seafood-based restaurant located across from Cayucos Beach. If you’re looking for a beach-town experience, this is it. The restaurant packs out during warm summer evenings, so if you can’t find a spot to sit, or don’t want to wait for a table, you can always take your order to go.
The menu is broad, American-style and has options for most diets: salads, fried or grilled seafood options, as well as sandwiches. Vegetarian and vegan options include salads and the ubiquitous Gardenburger, as well most of the sides. If you’re a DIY type, you could easily assemble a gluten-free, vegetarian dinner by ordering sides of rice, black beans, steamed veggies, and corn tortillas.
Of course, if you’re pescetarian, Duckie’s is a no-brainer. There are plenty of fried seafood options, but if you’re eating clean or gluten-free, choose the shrimp cocktail, fish tacos, or Duckie’s Bowl. Duckie’s Bowl includes your choice of protein — shrimp or blackened, sautéed or grilled fish — served over rice pilaf and steamed vegetables.
Sebastian’s Store, San Simeon
If you’re visiting Hearst Castle, you’re a captive market when it comes to dining choices, and my primary recommendation is to take your own food and picnic in the parking lot. However, if you’re feeling peckish after touring the castle and didn’t BYO, skip the high-priced options at the visitor center and head down to Sebastian’s Store on Highway 1.
The historic building sits in a quiet, pastoral spot on the ocean side of Highway 1, about a mile north of the Hearst Castle Road entrance. (Note that Sebastian’s cafe also shares space with the Hearst Ranch Winery tasting bar, so you can always opt for the liquid snack, if nothing on the food menu suits you.)
The blackboard cafe menu includes an assortment of sandwiches and salads, and is definitely meat-heavy, with a focus on burgers made with Hearst Ranch beef. Vegetarian options include the Greek salad, Black Bean Veggie Cheeseburger, and possibly a special request to make one of the sandwiches (turkey, perhaps) vegetarian style.
Pescetarian options are limited to the Swordfish Sandwich and Grilled Fish Tacos. I went with the fish tacos, which are served on corn tortillas with a slaw and creamy sauce. Everything is made to order and tastes fresh. The staff is friendly and service is brisk, and this cafe comes with a good serving of history, not to mention a lovely view.
Ruddell’s Smokehouse, Cayucos
There’s no lack of fish tacos in Cayucos, but Ruddell’s Smokehouse serves some of the best on the Central Coast. This tiny, lunch-only place serves sandwiches, salads, and soft tacos. The kicker? They do their own in-house hot smoking of the meat and fish used in their dishes.
Meat and fish lovers will be happy with the variety of deliciousness, with the taco category providing the largest range of options: choose from shrimp, albacore, ahi, salmon, pork, or chicken (yes, all smoked in-house) for your tacos. Vegetarians get an option in each category, too: taco, sandwich, and salad. Pickin’s are slimmer for gluten-free folks and vegans, as you’re limited to a salad. However, if fish is part of your diet, you must try the house-smoked salmon in some form or another — it’s that good.
I went with the Smoked Salmon Tacos. They’re dressed with a creamy sauce and a “salad” of apple, carrot, celery, lettuce and tomatoes that provides crunch, sweetness, and a bit of acidity that offsets the complex, rich flavor of the smoked salmon. As I mentioned, Ruddell’s is tiny, with only a couple of tables out front for seating, so most people take their food to go. I found a nice spot across the street at Cayucos Beach where I could people watch and enjoy the warm sunny day along my new favorite fish tacos.
All in all, my roadtrip to the Central Coast and back was a great getaway: perfect weather, a good dose of California history and landmarks, and some memorable food. A couple of towns in particular have captured my heart, and I’m looking forward to future visits (and more fish tacos!).
Have you visited California’s Central Coast? Share your food experiences in the comments below.
October 22, 2015 § 1 Comment
How do you decide where to eat when you’re on vacation in a new locale? Deep research via the interwebs? Friends’ recommendations? Advice from the concierge or innkeeper at your place of lodging? For many of us, what and where we eat while traveling becomes part of the story. We experience a sense of place through local food. Food stories influence our experiences and shape our memories.
Figuring out where to eat is a huge part of trip planning for me. In fact, I probably spend more time compiling a list of restaurants, bakeries, markets, and artisan food shops to visit than I do actually making travel plans. With only a few days to spend in San Luis Obispo this past summer, I was quickly caught up in the best way to fully experience the local food scene while seeing the town and learning its history. (Visiting the Thursday night market was a good start.)
Fortunately, a quick Google search for “food tours” led me to Central Coast Food tours, which offers — yasssss! — a Downtown San Luis Obispo Tour that they call “a food tasting, cultural and historical walking tour all in one!” You had me at hello.
Central Coast Food Tours
Central Coast Food Tours is owned and operated by husband-and-wife team, Laura and Yule Gurreau. The Gurreaus are long-time Central Coast residents and passionate supporters of the area’s evolving food and wine scene. In addition to the San Luis Obispo walking tour, they also offer several walking tours in the town of Paso Robles — which has seen amazing growth in its local dining scene in recent years. You can experience “Paso” through a daytime downtown tour (similar to the SLO walking tour), a Sunday brunch and wine walk, and an evening “haunted hotel” dinner tour.
If you want to experience wine and food in other parts of the county, the Gurreaus can organize a private wine tour of the SLO/Edna Valley area, a sip and sail tour on the coast, or a sip and zip-line tour at Margharita Ranch. (Note: You can book walking tours through Central Coast Food Tours’ website, but will need to call or email to inquire about other tours.)
The SLO walking tour is an afternoon event, starting at 1pm and running 3½ – 4 hours, which leaves you plenty of time to sleep in, grab a leisurely breakfast, and maybe even do a little wandering around town on your own. Or, if you’re one of those early risers, you could take a short drive down to the tiny town of Avila Beach beforehand, explore a bit, and be back in time for the tour. (Oh, and FYI, you’ll be tasting at 5 or 6 locations during the tour, so grabbing a snack beforehand is recommended, but skip the full meal. You’ll be plenty full by the end of the day.)
Mama Ganache Artisan Chocolates
Our meeting place and first tour stop was Mama Ganache Artisan Chocolates (1491 Monterey Street), a leisurely 15-minute walk from my bed and breakfast. I was the first to arrive and chatted with Yule, who would be leading the tour, while we waited for the rest of the group to arrive. (Laura was leading her own tour in Paso Robles that afternoon.) In all there were six of us: myself, Yule, a couple from Paso Robles, and a couple from Los Angeles. Keeping the group size small gives the tour a relaxed feel and makes it easier to get to know everyone.
Mama Ganache is a small, cute shop that produces a variety of handmade chocolate treats with an emphasis on truffles, bars, and molded chocolates. In addition to a variety of chocolate confections, including vegan and gluten-free options, they also offer an assortment of hot chocolates, coffee drinks, and milkshakes.
After our group had assembled, we settled into the comfy couches at the front of the shop. While we enjoyed our first taste — a refreshing, creamy, peppermint-accented, milk-chocolate milkshake served in an espresso cup — Yule gave us a lesson in chocolate processing, as well as the back story on Mama Ganache. Created and owned by Cal Poly professor of Food Science and Nutrition, Tom Neuhaus, and his sister Joanne, Mama Ganache is a values-based business. They specialize in using fair-trade, organic chocolate and emphasize chocolate education and sustainable cocao farming.
After the milkshake palate cleanser, we were ready to taste two of the shop’s unique truffles. The first was a white-chocolate zabaglione-inspired truffle that had just enough marsala to keep it interesting without being too boozy. The second taste was a dark chocolate cherry-chipotle truffle. After the tasting, there was time to chat with the store employees about products, check out the various chocolate-themed gifts for sale, and of course, purchase an assortment of truffles.
Leaving Mama Ganache, we headed west on Monterey Street, toward downtown, stopping in at Jaffa Café (1308 Monterey Street). Serving casual, classic Mediterranean-style cuisine to eat in or take out, Jaffa Café has four locations throughout San Luis Obispo county. The SLO location, however, was the first, and continues to be very popular with locals. Jaffa Café has been a local readers’ poll winner for “Best of SLO County – Best Mediterranean Food” seven years running.
Menu choices for meat eaters include kabob plates, shwarma plates, pita wraps, and fatoush salads. Vegetarians and vegans are not left out by any means. Non-meat options range from pita wraps and salads to a “make your own combo” plate with choices that include stuffed grape leaves, hummus, baba ganoush, and grilled veggie salad. By the way, now would be a good time to mention that the tour is vegetarian/vegan-friendly, so make sure you share any dietary restrictions when you book. Yule had noted that I’d requested non-meat dishes when I signed up, and he made sure that my sampler plate came with falafel, instead of gyro meat.
Our walk from Jaffa Café to gourmet food and olive oil purveyor We Olive (958 Higuera Street) took us back into the heart of downtown San Luis Obispo. Along the way, Yule shared his knowledge of local history while pointing out historical buildings.
At We Olive, we sampled just a few of the shop’s more than 40 varieties of olive oils and vinegars. My favorite was the organic Meyer lemon olive oil, which turned out to be the perfect summer salad dressing.
Some of the more popular oils and vinegars are sold by the ounce, allowing customers to buy just what they need. You can bring your own bottle to fill or purchase one of We Olive’s reusable glass bottles. Return a bottle for a refill and save $5 – 7.50, depending on the bottle size.
We Olive takes a local/regional approach to olive oil tasting and sales, with locations throughout the Central Coast and Bay Area. (Note that We Olive is a franchise-based business, so not all stores will be the same.) Olive oils sold at We Olive in SLO are California-grown and Certified Extra Virgin by the California Olive Oil Council. According to We Olive’s website: “[m]any of our oils are grown and pressed right here in the Central Coast, providing nutrient-rich products that support local producers.” You can also purchase olives, mustards, and other savory condiments.
Our next tour stop took us to Fromagerie Sophie, a French-inspired cheese shop on Garden Street, just a couple of blocks west of We Olive. The famous Bubblegum Alley is just around the corner, and Yule offered to take us through before heading into Fromage Sophie for cheese tasting, but everyone in our group had already seen it, so we passed — which left more time for cheese!
Fromage Sophie stocks and sells a large assortment of cheeses from around the world (with an emphasis on French cheeses, of course), including some unique and small-batch cheeses that Sophie orders directly from the makers. In addition to sales, the shop also offers classes and participates in local food and wine events.
Our group was led through the small shop, past the refrigerated glass cases stocked with cheeses, and out the back door to a private patio area accented with string lights and olive trees.
An umbrella-shaded table was set and waiting for us; perfect for a mid-afternoon respite and cheese tasting. It’s the kind of spot, where you might, after a glass or two of wine, forget that you’re in Central California, and imagine yourself in the Rhone valley or a Tuscan hill town.
After we had settled in, shop assistants brought beautifully arranged platters of cheese samples, dried fruit, honey, bread, and charcuterie. (Remember what I said about not eating too much before the tour?) As we tasted, we compared notes on the different cheeses — which we preferred, which tasted better with a slice of dried apricot or pear versus a drizzle of honey (or both), and whether wine or scotch whiskey is a better pairing for rich, creamy cheeses.
While Fromagerie Sophie would have been a lovely ending to our afternoon tour, there were a few more stops to make. We had an opportunity to walk off our cheese tasting and learn a bit of California history with a visit to the heart of downtown’s historic district: Mission San Luis Obispo de Tolosa.
The fifth of 21 missions founded by Franciscan fathers along California’s mission trail from San Diego to Sonoma, San Luis Obispo de Tolosa remains among the top five to visit. The buildings have been updated and restored and include a museum and gift shop. The mission church is open to the public when not holding Catholic services. Make sure you check out the beautiful hand-painted walls and ceiling inside the church and then take a stroll through the gardens. The plaza next to the mission is home to a variety of local cultural events, including a summer concert series and a Dia de los Muertos celebration.
Backtracking a bit, we crossed the Mission Plaza and headed two blocks up Monterey Street for a taste of Italy at Palazzo Guiseppe. The restaurant sits at the Monterey end of Court Street, a block-long pedestrian mall of shops and restaurants that connects to Higuera on the other end. The restaurant’s casual outdoor seating puts you right along the pedestrian mall and lets you enjoy the warm San Luis Obispo summer evenings while watching the world go by.
The interior of the restaurant is upscale and contemporary without being stuffy. With a menu that focuses on southern Italian-influenced cuisine, Guiseppe’s is committed to using local, seasonal ingredients. In fact, this family-run restaurant — one of two opened by founder Giuseppe “Joe” DiFronzo (the other is in Pismo Beach) — sources produce from the family’s own organic farm.
Our group was seated at a pre-set table at the front of the interior of the restaurant and served one of their most popular dishes: an appetizer-sized version of their housemade Ravioli di Zucca.
Guiseppe’s makes their own dough for this rich dish of demilune-shaped pasta filled with butternut squash purée and sage, complemented with a parmigiana cream sauce and finished with a drizzle of olive oil. Tasty, but perhaps a bit heavy for a fifth tasting (especially after the cheese and charcuterie tasting earlier). The hospitality at Guiseppe’s was gracious and attentive. When one of our group requested a substitution, it was handled quickly and in a friendly manner. I think we were all starting to wind down at this point, but there was one last stop to make. We thanked our hostess at Guiseppe’s and headed down the street to our final destination: Luna Red.
If you read Part Un of my SLO food trip, you’ll recall that I’d dined at Luna Red the previous evening. Not to worry, though, as there were plenty of dishes on the menu that I didn’t get to taste (including dessert). Our SLO food tour came to a sweet end with Luna Red’s rich, brownie-like chocolate cake with crème anglais and a glass of wine.
Yule left us as we finished dessert, but with no schedule to keep, the rest of us stayed on for another glass of wine and more conversation. It turns out that one of our group, Miranda, is the owner of the local Powell’s Sweet Shoppe on Court Street, right next to Palazzo Guiseppe. She offered to show us the shop and let us sample their gelato! (Post-dessert, anyone?) It was fun to see the business that she’d so passionately spoken about during our tour.
Bonus Stop: Powell’s Sweet Shoppe
Powell’s was nothing short of a candy lover’s dream. Every confection you could imagine is stocked in the store — in addition to the delicious, creamy gelato.
As much as I enjoyed tasting SLO, meeting a fun group of food lovers and getting to know them made the tour a richer experience. I took the long way home to my bed and breakfast, exploring the downtown streets and the nearby residential area. The night was warm, the downtown crowd lively, and there was no need to hurry back. When I returned to my bed and breakfast later that evening, I found that Yule had left a little thank you gift of truffles from Mama Ganache and baklava from Jaffa Café. It was a sweet ending to an enjoyable and educational day in SLO. I’d tasted my way through some of SLO’s best-loved food spots and met a nice group of people.
Walking food tours are a fun way to get an overview of the local food scene. Not only can you meet and connect with other like-minded travelers, but your guide can provide access and insight to the local food scene that you might not discover on your own. Have you taken a food tour? Share your experience in the comments below.
October 16, 2015 § 2 Comments
I’d been harboring summer road trip fantasies for years. Nothing crazy, mind you — no cross-country, hit-every-state, live-out-of-an-RV trip for me. Nope, I just wanted to see more of the Golden State, at a leisurely pace. I’d go easy on the packing (shorts, sandals, cute tops — it is summer, after all), pop open the sunroof, and head off down the road, stereo cranked. Maybe drive Highway 1 from Half Moon Bay to Santa Barbara or LA. Or take 101 north through Sonoma county, crossing over to Anderson Valley and ending up in Mendocino. I’d linger in small towns, taste wines in the middle of the afternoon, sample the products of local food makers, and take in the local history. sigh
Just so you know, I didn’t end up taking either of those trips — in part because I’ve done them in the past, and I wanted to go someplace that was new to me. (Although both are on the road trip bucket list for next year.) Instead, I decided to focus on visiting the Central Coast, which has been getting more press for its rising food and wine scene during the past few years. With five days all to myself and Little Cat’s petsitting needs taken care of, I made a plan head south down 101 right after the 4th of July. I’d land in San Luis Obispo for a few days, then head to the coast to finish up the trip before heading home via Highway 1. It was going to be my own personal food tour, with a bit of California history on the side.
The Salad Bowl of the World
The beginning of my trip included short tours through Soledad and Salinas, two cities that are central to California’s agriculture industry. The Salinas Valley is an amazing sight in mid-summer — enough to make you want to pull over from the speedy raceway that is 101 South and just take it all in. Beautiful, bright green fields (despite the drought and daily temps in the high-90’s) full of workers, picking, pulling, and loading. Awe-inspiring, and yet quite humbling when you realize that you’re in the heart of “the Salad Bowl of the World,” an area that produces approximately 80% of the world’s salad greens. Even more so that so much of that hard work is still done manually, in 90-plus-degree temperatures.
Road Food, Day 1
Heading out of Salinas, I was hankering for my first road food snack. It was a little too early in the trip to go right off the rails with heavy, greasy, processed fast food. (And who am I kidding? I don’t eat that way even on a bad day. My idea of comfort food is roasted vegetables and steamed broccoli.) Given my own dietary choices, it gave me the perfect opportunity to think about what’s out there for non-standard, non-meat-based diets. Erm, not much. You need to get creative (and bring your own snacks). Much as I’m a fan of local and family-owned over corporate food choices, Starbucks’ snack boxes came in for the win. Passing by pizza joints and burger spots on my way out of Salinas I popped into Starbucks for a bottle of water and came across their new Omega-3 Bistro Box. While being on-trend, it’s also vegetarian and gluten-free (but not vegan).
Eating My Way Through SLO
I arrived in San Luis Obispo just in time to get check in to my bed and breakfast before heading out to experience the Thursday Night Downtown San Luis Obispo Farmers’ Market. More than a market, it’s a family-friendly evening event with farm-fresh produce, local food stalls (including award-winning barbeque), handmade products, and a variety of entertainment. The market, which runs 6 – 9pm, covers five city blocks of Higuera Street, between Osos and Nipomo.
Much of the produce I saw came from areas around SLO, and far south as Santa Barbara. While it was all beautiful, fresh, and local, I was surprised that there were so few organic vendors at this market. Another surprise? SLO is a meaty town — there’s a real love of barbeque here. That award-winning barbeque stall I mentioned? Locals were already lining up at 5:30, well before the market opened!
Downtown shops, restaurants, and bars along Higuera stay open during the market, which means that you can wander, shop, dine, and cocktail, as well. Or just hang out. The weather was just gorgeous — warm enough for summer clothing without a jacket — and the streets were full of happy people. I wandered, sampled, and chatted with vendors for about an hour, and then headed over to Luna Red to sample a craft cocktail or two and check out their small plate menu.
Seeing Red… Luna Red
Thursday night seems to be THE night to be at Luna Red, a tapas-style restaurant located just a block north of Higuera on Chorro Street. With perfect summer weather and almost two more hours of daylight coming, the outdoor seating area was packed when I arrived at 7pm.
No tiny patio, Luna Red’s outdoor seating area could pass for a small restaurant all on its own. The variety of seating includes high-top and regular tables, a fire pit with “couches,” and outdoor bar. It’s casual and fun, with a relaxed vibe. Inside, the restaurant pairs a contemporary design with a mission-style building that consists of a front room, long (red-lit) bar, and a back room with windows that look over the nearby creek. The interior of the restaurant is quieter, but also darker.
My server, Thomas, was friendly and knowledgeable, answering all of my questions about the cocktail and food menus. The craft cocktail staples, whiskey and gin, figure heavily into the cocktail menu, but there’s a little sumpin’ sumpin’ for every palate. You know I’m a tequila and mezcal kinda girl, so the Smoke and Mirrors (mezcal, benedictine, dry vermouth, grapefruit bitters, rosemary, lemon twist) was just what I needed. The bar gets creative with non-alcoholic drinks, as well, with options like Blackberry Stonefruit (blackberries, stonefruit shrub, lemon juice, soda) and Fig and Thyme (thyme, fig shrub, lime, soda).
The food menu is what I’d call globally inspired, but with a Latin-fusion focus. The restaurant emphasizes supporting local food producers, as well as sustainable farming and fishing techniques. (Note: Dishes reflect the season, so keep that in mind if you visit during the non-summer months. Some of the dishes I’ve mentioned here might not be available.) Luna Red is also very conscious of alternative diets; every dish on the menu has a small abbreviation next to it that indicates whether it’s gluten-free (gf), dairy-free (df), vegan (v), or contains nuts (n).
With five categories — Raw, Small Plates, Paellas, Flatbreads, and Sweets — you’re bound to find a dish or two that calls to you, and everything is meant to be shared. (And GF and DF folks, rejoice! There are approximately a dozen menu items that will suit your diet.) Paellas are the largest dishes and definitely meant to be shared. Even in the Paella category, gluten-free, dairy-free, and vegan folks get a vote. Three of the four paellas are GF/DF, and the fourth is vegan.
If you’re choosing amongst Small Plates (the largest menu category), the restaurant suggests 2 – 3 dishes per person and 3 – 5 dishes per couple. The four-top across from me ordered a half dozen dishes to share. Some examples of Luna Red’s small plates: Goat & Berries salad (summer berries, red quinoa tabbouleh, grilled stonefruit, honeyed chevre), Gambas Al Ajillo (sustainable shrimp, paprika olive oil, garlic confit, chili flake, citrus bread), and Pork Short Ribs (honey-chimichurri, garlic green beans).
I was eying the Gambas and a salad, but here’s where my dietary choices went off the rails a bit. I opted for the Pacific Rockfish Ceviche (citrus juice, honey, cilantro, jalapeno) from the Raw section, and while I don’t usually eat meat, the Bacon-Wrapped Dates (stuffed with House-Made Chorizo) were calling to me from the Small Plate section. (Hey, it was a road trip, after all! Why not try something new?) The ceviche was perfect for a warm summer evening: fresh, tangy, and delish. The dates were a bit heavy for the warm weather (for me), although they were a nice balance of sweet, salty, and rich. Still, I enjoyed every bite and decided that dish was a stand-in for dessert.
A satisfying first day of my road trip completed, I headed back to my bed and breakfast for a good night’s sleep so that I would be ready for a full-on food tour of SLO on Day Two.
October 3, 2015 § Leave a comment
It’s a fine line between the end of summer and beginning of fall here in the 650. Our warm, sunny days might continue right up until Thanksgiving, making you wonder how the holidays came up so quickly. The clues are there: leaves turning from bright green to brown and vibrant red (but slowly, not all at once), shorter days, and a change in the way the sunlight comes in my kitchen window… more golden in color, but not as bright or strong as during the summer.
You see it in the markets, too, of course. Summer produce is mostly finished by October 1, although in good years you’ll still see strawberries lingering for a few more weeks. Stone fruit is long gone, as are blueberries and the second flush of figs. Apples, pears, and persimmons have made their way into the market. Even the concord grapes have come and gone.
I’m now doing the happy dance for the efforts I made to preserve food during those crazy hot days of summer: the jars of jam that have taken over most of a large kitchen cabinet, not to mention the roasted tomatoes, beets, and peppers that have filled my freezer. I’m a little wistful to see summer go; it’s definitely my favorite food season.
Back in early June, after visiting Harley Farms Goat Dairy in Pescadero, I put together what I thought of as the quintessential 650 summer salad: mixed baby greens with edible flowers from Fifth Crow Farm, topped with strawberries (also from Fifth Crow Farm), Blenheim apricots from my backyard, and Harley Farm’s Honey Lavender Chèvre.
By the time I made the second visit to Harley Farms in late August to pick up more Honey Lavender Chèvre, I knew I wouldn’t be able to make that same salad again until next year. My backyard apricot tree was bare, as the harvest ended at the beginning of July, and Fifth Crow Farm’s tender baby greens with edible flowers weren’t showing up in my CSA box. Instead, they’d been placed by spinach and baby kale. (Not that I’m complaining, by any means. That’s the beauty of eating seasonally, new things just keep coming!) *sigh* It was a nice little dish, that salad, and I look forward to making it again next June, when those Blenheims are ripe and sweet. In the meantime, there were other salad variations with which to enjoy that luscious goat cheese from Harley Farms.
What follows is the original Pescadero-inspired salad from early summer. If you can still get good strawberries now, go ahead and make it, substituting sweet-tart apples or even fuyu persimmons for the apricots. Otherwise, you can squirrel it away for next year, when strawberries and apricots hit the market in early summer. If we’re well into fall by the time you read this, then scroll on down to the bottom of the page for a seasonal variation.
Salad of Greens, Fruit, and Honey Lavender Goat Cheese (Summer)
I believe in improvising when making salads — use whatever you’ve got and assemble the ingredients according to your taste. There’s no measuring, and you can’t really go wrong, as long as you’re using fresh ingredients that you enjoy. I’ve approximated the measurements for two servings, but feel free to adjust to your taste and appetite.
3 – 4 cups Fifth Crow Farms organic baby greens salad mix with edible flowers
3 – 4 medium organic Blenheim apricots, rinsed and sliced into eighths (Early fall version: substitute thinly sliced sweet-tart apples, such as Honeycrisp or Pink Pearl)
8 – 10 medium organic strawberries, rinsed, stemmed, hulled, and sliced into quarters
2 – 3 tablespoons honey lavender goat cheese
Extra virgin olive oil
Organic lemon juice
Salt and Pepper
- Split the ingredients between two bowls or dinner plates. Place the greens on the dish first, then top with slices of fruit, arranging the pieces evenly.
- Drizzle olive oil and a squeeze of fresh lemon juice over each salad.
- Season with sea salt and freshly ground black pepper to taste.
- Top with crumbled goat cheese.
Wine pairing suggestion: French-style rosé
Salad of Greens, Fruit, and Honey Lavender Goat Cheese (Fall)
The roasted carrots in this autumn version of the salad add a sweet-savory-earthy component that works surprisingly well with the honey lavender goat cheese. If you’re feeling adventurous, toss in some roasted fennel, which plays well with both the apple and the carrot.
3 – 4 cups Fifth Crow Farms organic mixed lettuces, spinach, or a combination, torn into bite-sized pieces
1 medium sweet-tart apple, such as Honeycrisp or Pink Pearl, cut into thin slices
2 – 3 medium roasted carrots, cut into chunks
2 – 3 tablespoons honey lavender goat cheese
Extra virgin olive oil
Organic lemon juice
Salt and Pepper
Optional: Chopped toasted pecan pieces to finish the salad
- Follow instructions for the summer salad version for assembly.
- Wine-pairing suggestion: California chardonnay