Big week this week: Gung Hay Fat Choy! I am so ready to head to some Chinatown shops and score some treats—along with a visit to DeLise for their Peking duck scones. I guess my family was prepping a few days early for the lunar Year of the Rabbit, because I spent Sunday learning how to make cavatelli from my dad, and we made a hold-the-phone-while-I-have-another-helping rabbit ragu made from such delicious rabbits from Devil’s Gulch. Sorry, no recipe! My dad was working from memory of how his mother used to make it. Suffice it to say, our Sunday supper rocked the casa.
It was quite the pasta weekend, because Saturday night I dined at SPQR and tried their new five-course pasta tasting menu. Yeah, embrace the carbs, bambino. It’s $46, and includes a course of these brilliant romanesco-cauliflower agnolotti (pictured), with Asiago fonduta, cipolline in agrodolce (sweet and sour small Italian onions), and beautiful wild sorrel blossoms. Also on the menu: silky tagliatelle, and sophisticated potato gnocchi stuffed with testa di maiale (pig’s head). (A few dishes needed a tiny bit of tweaking, but they’re almost in the pocket.) And don’t miss a bowl of the candied violet ice cream from Mr. and Mrs. Miscellaneous for dessert.
This Saturday the 5th, I’m going to try to make it to Wise Sons Delicatessen at Off the Grid/McCoppin Hub at Jackie’s Cafe (105 Valencia St.), when they are debuting their very own pastrami and corned beef sandwiches on housemade rye from 11am-2pm. There is also the Wine and Wishes tasting and dinner event on Saturday evening, FYI. And it’s Pisco Sour Day!
Oh, and I wanted to share this informative article about sustainable seafood in restaurants in San Francisco magazine that was getting referred to all over Twitter last week in case you missed it. It’s a must-read article, so please check it out.
Well, I am jumping from this frying pan into a raging fire of deadlines, so I gotta go. Ciao!
SPQR’s romanesco-cauliflower agnolotti, Asiago fonduta, cipolline in agrodolce, and wild sorrel.View tablehopper Newsletter from Tuesday, Feb 1 2011
