Tuesday, June 19, 2012

10 Places to get Foie Gras before July 1

In California, we only have until July 1 to enjoy foie gras - and you know how much I love it.  I even planned to attend a foie gras tasting menu at The Fifth Floor in San Francisco. The5-course decadant meal included everything from a foie-rimmed-and-garnished Wild Goose Chase cocktail, to your main course, to foie gras ice cream. The whole meal is $120 per person.

Unfortunately, I'm currently dating someone who is in training and can't indulge in high-calorie fun. So now I have two options: Drive up to SF on my own in the next two weeks (may do that) or find some lounge that is serving it so that he can have salad and I can enjoy my last piece of fatty goose liver. So I did a little research....
The 10 best places to get  foie gras in San Francisco before July 1:

1) Chez Spencer - currently has a foie gras au torchon with vanilla-scented blackberries ($19). They also have a food truck filled with yumminess that is often parked outside Terroir.

2) Spruce - Hudson Valley foie gras with vadouvan waffle, pear jelly, and pistachio ($23)

3) Le Zinc -Terrine of foie gras with toasted pain de mie ($16)

4) Salt House - Milk-cured torchon with pear purée, served with seared foie gras with huckleberries and brioche toast ($23)

5) Alexander's Steakhouse - Foie gras mousse with white nectarines, honey vinegar, lotus root, and praline ($22)

6) La Folie - Foie gras torchon with smoked apple barbeque-glazed squab and blood orange marmalade.

7) Txoko -  Seared foie gras with Pink Lady apples, sherry gastrique, duck prosciutto, and pan de mie ($18).

8) Baker & Banker - Foie gras torchon with port-poached prunes and grilled housemade brioche ($18).

9)  Ana Mandara, - Offering "Heavens' Reward" ($18), which is seared Sonoma foie gras with sliced mango, plum sauce, and crispy rice cake.

10) Baker Street Bistro - appetizer of pan-seared foie gras with apple compote and figs ($19.50).

Bisou will put seared foie gras on anything on their entire menu for $5 - even fries.  Love it, Love it, Love it!

The restaurant is also planning a three-course "Farewell to Foie Gras" tasting menu ($75) on June 28.

Wednesday, June 13, 2012

Crossing Aerosmith's Steven Tyler off the Bucket List

Me with Steven Tyler
The best thing about life is that you never know when you’re going to get the opportunity to cross something off your bucket list.

One of the things on my list is “Meet Steven Tyler from Aerosmith”. That’s really all I had. No idea of what I would do if I actually met him or how it was even going to happen. I just had it on the list – mostly because I think he’s kind of sexy and has a good sense of humor. But mostly because, let’s face it, he’s Steven Tyler.

Like I said, I didn’t really have a plan on how I would meet him. I just wanted it to happen.

This weekend, it happened.

I was at an NPC Bikini Competition in Reno, Nevada. It was intermission and I was waiting for my turn as my class was going to be up next. It was then that I saw him wander in through the stage door. No body guards. No entourage. Just him.

The guy standing beside me was like, “Isn’t that Steven Tyler?”

For a second the entire backstage was quiet as realization clicked in…and then all the girls swarmed him to get pictures taken. I was torn about what to do. A part of me was saying, “This is your bucket list coming true. You have to meet him.” But another part of me was being shy and too afraid to approach. Also, my iPhone was back by my clothes and I didn't want to risk running back to the changing area and then have him gone when I returned (remember I was about to go on stage so all I had on was my shiny blue bikini).

At the last minute, I sucked up all my courage and did it. Just as he was saying “just a two more shots”, I took the risk. I jumped in with another bikini girl and got the photo. Thankfully, she emailed it to me later.

Oh, and yes, he’s just as sexy as I imagined in person.

Tuesday, June 5, 2012

Caviar and Champagne? Brilliant!

As you know, I’m always on the lookout for new things.  And if you’ve even been out with me at restaurant or bar, you know that if it’s weird and on the menu (and doesn’t have red meat as I’m still a semi-veg), then I have to get it.

This week it was a Caviar-Champagne Shooter.

Here's how to make it:
1) Take a scoop of sherbet and put it in a glass
2) Cover it will a spoonful of caviar
3) Then fill the rest of the glass with champagne. 
4) The sherbet and bubbles kind of make this foam coating at the top that the bartending topped with decorative sea salt juice.
I know, it sounds a little strange, but it was fantastic.  Really, what’s not to like?  I like sherbet, I like champagne and I like caviar. 
It’s a little bubbly, a little salty…and really, really good.