November 17, 2009

Oh. My. God. I made it. My sea of paper is now at low tide. I finished my second pages. Break out the Willett Pot Still Reserve bourbon. Oh wait, I already did. Heh. I believe the worst is over, so I’m fired up and ready to get back to some regular exercise and nights out on the town, and answering my email. Oh yeah, and how about some writing? Oh yeah, that. I’ll have a review for you next week, and in fact, I’m gonna have a whole lot of something else for you next week too. All will be revealed. I don’t mean to be all mysterious and David Blaine-like, but let’s just say I’ve got something in the hopper, and it’s gonna be cool.



Last week’s highlights (when I wasn’t hunched over my book galley with my green pen): the sherry tasting at Stable was awesome (here’s a little video our event chef, James Stolich, took of Neyah White flaming some orange peel for our final cocktail), and the very next night I was invited to a private dinner party at James’s house (gotta love some home cooking). We had a delicious salad of burrata, escarole, and endive. Turns out James demonstrated the dish at a Ferry Building Market to Table session, so here’s the recipe for you (I’d serve it with asmattering of breadcrumbs).

I also headed over to the 510 on Sunday night for some last-minute recon, and I ended the evening with a stellar copa of gelato at Almare Gelato (2170 Shattuck)–the creamy texture and authentic flavors were off the charts, check it out. So nice to have caffè gelato really taste like espresso.

Can’t wait to go to the annual McEvoy Ranch private party this weekend–time to stock up on some olio nuovo. Also on topic: I was happy to see my dad featured in the weekly CUESA newsletter in a piece about his olive-curing process written by tablehopper intern Daisy Chow (she also contributed to the ‘hopper this week, check it out). Carmen’s cracked green olives are really the bomb. More seasonal goodness I’m excited about: yesterday’s local Dungeness crab season kickoff! I’m so ready to swing by the Alioto-Lazio Fish Company and pick up some crab at their storefront at 440 Jefferson Street–it’s time to do some damage.

So, let’s get crackin’.

~Marcia