From our normally sane friends at CUESA, the organization behind the beloved Ferry Plaza Farmers Market:
Special sightings of Gourmet Editor-in-Chief Ruth Reichl lunching at Boulettes Larder and shopping at The Gardener delighted shoppers & store keepers alike. Ms. Reichl intimated to someone at The Gardener that the food at Boulettes Larder was “sooo good”. Martha Stewart visited again – and showed off the Marketplace to friends – making a point to wave at her favorite mushroom man – Ian Garrone of Far West Fungi.
I had no idea Page Six was writing food stuff now…
Update: Mea maxima culpa… the email wasn’t from CUESA but from the Ferry Building Marketplace management. I should have realized this when they were talking about indoor shops, not farm vendors.
I’ll see your meat cake …and raise you a Treo.
The only inanimate thing I love as much as food is my Treo 650. So imagine my amusement when a coworker sent me a link to Engadget’s Birthday Cake Contest. All of the cakes were pretty cool, but the winning entry — a “working” Treo 650 cake, complete with video screen, SD card, functional buttons, and sound — is pretty amazing, both as a pastry project and as geek fetish.
Don’t miss the video.
Until today, Bill Watterson’s Calvin was the only person who I believed when they called themselves a genius. Or, to properly quote Calvin, a “Super-Genius”. But now, Vashti Ross, I genuflect before your greatness. Let’s listen to the artist’s moment of inspiration in her own words:
He went on to describe his ultimate wedding cake. “I hate that wedding cakes are all girly. There should be like a groom cake to go with the traditional wedding cake. A guy’s cake. Like..made out of meat.”
A lightbulb went off in my mind. “I could TOTALLY do that,” I exclaimed. “A meatloaf! With mashed potato frosting! OH MY GOD!”
Go and be amazed. Props to Don Carne for the tip.
Last spring, we took a Chinatown Food Tour with an outfit called Local Taste of the City. It was so eye-rollingly bad — incorrect facts, overt pushing of unrelated purchases, and ever-so-gently racist commentary — that Cameron and I are still making jokes about it, 6 months later.
All you have to say to one of us is “durango melon” — the guide/owner’s name for durian — and we will bust out laughing. We also get a kick out of reminding each other that the reason why the buildings in Chinatown are built so close together is because the women had bound feet and couldn’t walk very far.
Think these are bad? They’re the tip of the iceberg, I assure you.
Edit by Cameron:
Our guide (aggressively shaven eyebrows and questionable personal hygiene) began our food tour of Chinatown with a 40 minute sit down at the Viansa tasting room, where we were subjected to a brief and yet amazingly incoherent history of SF. While being encouraged to taste and purchase wine that, “you’re just not going to see in stores.”
Yeah. Viansa. You know, you’re right. I’m not going to see that in the store.
The next stop on our our food tour was one of the hysterically cheesy “antique” shops that line Grant Street just inside the Chinatown gate. Here, our guide misidentified a large, labeled, stone statue of Kwan-Yin (female) as the Buddha. And then rattled on about various artifacts as we slowly drifted past a huge glass case of erotic statuary and appurtenances. Not a problem for us, but this is the kind of tour that someone from the Heartland might take their kids on.
Things sort of become a blur until we arrived at our first food stop of the day, supposedly the oldest Chinese bakery in Chinatown. Or something like that. I can vouch for the fact that neither the floors nor the tabletop had been cleaned since the 19th century, and the food stuck under the plastic covering the menus looked to be just as old. Just different cultural ideas about sanitation? Wrong. We received a tasting plate of n-a-a-a-sty little bites (think dim sum), one of which contained shrimp that was distinctly rotten. I discreetly (I hope) nudged my fair wife under the table and urged her not to eat that particular morsel.
Out into the street for more gibberish, puncutated by sudden stops in the middle of the street by our guide, who remained oblivious to the human traffic that would then pile into all of us.
More blur, then a quick visit at a fortune cookie factory. After a quick look at the machines, we were treated to an excruciatingly long shaggy dog story from our guide (who had tipped over from harmlessly eccentric to actively irritating) about both the San Francisco and Oakland airports requiring all travelers leaving the Bay Area to each have…A BAG OF FORTUNE COOKIES!!! Said bags were then presented with great flourish.
The cookies weren’t even all that good.
Somewhere in here, we were treated to the information that the buildings in Chinatown were, indeed, built closely together so that the poor Chinese ladies with their bound feet could walk easily between them.
In what we desperately hoped would be the climax of our day — meaning that we could part company with this very strange, very confused man — we began to tour a few food markets. As we toured, our guide helpfully misidentified oh so many wonders. Durian became durango melon. Burdock root became taro. After a while, my brain stopped functioning and I just nodded and smiled.
After five hours of this, we managed to break away, saying that we had made plans with friends for dinner and really needed to get back to our hotel. The alternative was to accompany our guide to dinner, which was part of the tour. I don’t know where we were to go, and I really don’t want to.
Edit by Anita:
You forgot the part about how he repeatedly answered personal phone calls on his cell throughout the tour.
And the part where every last shopkeeper who saw us coming rolled his or her eyes and muttered under their breath.
And the stops outside numerous retail establishments that were, alas, closed. (None of them had anything to do with food, so I suppose this is just as well.)
And the part where we were told not to mind the smells in a certain butcher shop because “…These People just don’t have the same hygiene standards as we do.”
And how “the Buddha” had coins in her lap… because you know the Buddha is all about money.
Merriam-Webster’s Collegiate Dictionary has added nearly 100 new words. Food-related terms for this update include:
- Amuse-bouche (noun): A small complimentary appetizer offered at some restaurants.
- Brain freeze (noun): A sudden shooting pain in the head caused by ingesting very cold food (as ice cream) or drink
Sampling of new words
All of these from the same table last night, sitting next to us at Blue Plate:
Diner: “What’s this guanciale stuff?” [fair question, so far]
Server: “It’s the cured jowl of the pig.”
Diner: “Ew, OK, I’m gonna not let that freak me out.”
He proceeded to order the dish in question, then muttered through the whole meal how he didn’t know his dish was going to have BACON in it.
Two other gems:
“Tuna loin?! How can a fish have a loin?” (while smirking and gesturing to his crotch)
“Halibut cheeks? Who would want to eat cheeks. And, aren’t they kinda small?”
And then at the very end of the meal, he pronounced his dinner “the absolute best meal I have ever eaten.” Uh, dude, you need to get out more often.