Bix crew preparing the crazy-delicious Llano Seco pork tonnato sandwich (at the CUESA Summer Celebration).
Um, whoa. Today has been flying. Way too much to do. Starting with writing this intro section. I survived my weekend, which threatened to overwhelm me with places to be, but hey, I’m a professional. This week is no different. Why would it be? Except I am trying to get out of Dodge on Friday and head up for a weekend with my family in Lake Tahoe. Am hoping to crank enough work out so I can hit the road before too much traffic, wish me luck. And I always FRY in my A/C-less Alfa while driving from Vacaville to Auburn. Too hot for the hot tub. Time to bust out a wet kerchief around my neck, Burning Man style.
Big kudos to everyone who participated in the inaugural CUESA Summer Celebration on Sunday evening at the Ferry Building Marketplace. What a turnout of talent and mad flavor. I enjoyed seeing some cool culinary innovations, like the soy-tofu cheesecake from Ozumo with fried (and sweet!) yuba; the smoked hummus from Blue Plate (amazing taste); the wildly flavorful plum salad from Millennium (great use of toasted rice powder and Kaffir lime); and my favorite, the tomato gelée topped with burrata and capers from Cotogna—it was totally a summertime caprese salad in a glass. (I ate two.)
Hey, did you get your ticket for Forks & Corks this Thursday July 14th? The event is a steal for $40 (just use code SPECIAL), featuring five SF food trucks, 80-plus Sonoma wines, and the first 200 guests get a complimentary copy of my book. See you there!? I better.
Okay, I gotta jam. I wish it was peach jam, but I’m just busy. Ciao!