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Jul 11, 2011 1 min read

This week's tablehopper: on the fly.

This week's tablehopper: on the fly.
Bix crew preparing the crazy-delicious Llano Seco pork tonnato sandwich (at the CUESA Summer Celebration).
Table of Contents

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!

Marcia Gagliardi

Bix crew preparing the crazy-delicious Llano Seco pork tonnato sandwich (at the CUESA Summer Celebration).View tablehopper Newsletter from Tuesday, Jul 12 2011

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