Sunday, August 31, 2008


"Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime."

Pizza a la Alice Waters

Tiffany and I used to order pizza just about every Friday night. (I'll bet the rest of San Francisco does too, 'cause it takes at least 45 minutes to get one delivered.) A medium pepperoni, garlic, mushroom, and olive with a large caesar salad and a jug o' Carlo from Red Sea was what was for dinner. (I may not love a jug o' the Carlo as much as, say, E-40, but I'm at that stage in my life.) All in all, the bill runs to about $25 or $30, with tip, (though sometimes we get a little mango cheescake or garlic bread for free), but I haven't ordered a pizza for a couple of months. I decided to make my own pizza. How hard could it be? After researching many recipes I weighed my stance on the various feuds that shape the pizza world. Neapolitan or deep dish (or even calzone)? White crust or wheat? Classic regional Italian or anything-goes California style? I'll go deeper into all this later, but for now I want to get to a recipe. Eventually I settled on Alice Water's recipe from her 1980-something book on pasta and pizza. Recipe follows... Pizza Dough: Make a sponge of 1/4 cup lukewarm water, 1/4 cup of rye flour and 2 teaspoons yeast*. The rye flour isn't necessary here, but it adds a pleasant texture. I've used whole wheat flour, rye, even buckwheat, but you can also just use white flour. Let bubble 20-30 minutes. Add additional 1/2 cups lukewarm water, 1 tablespoon milk, 2 tablespoons olive oil, 1/2 teaspoons salt, 1 3/4 cups all-purpose flour. Mix and knead 10-15 minutes. I like to listen to music while I knead, and for pizza that means reggae or first- and second-wave ska. (Try this list. Assemble your ingredients during "Message to You Rudy" and knead through "The Bagel Song". Wash out then oil the mixing bowl, and let your dough rise for at least an hour. For a really crisp crust, slide a pizza stone or some clay tiles into the oven at this point and crank the oven to 500. My small apartment quickly turns into a garlic-scented sauna when I make pizza, but turning the oven on early allows the whole of it to come to temperature, and that makes a better crust. Take the longish rising time to ready your toppings and sauce. When the dough is ready, punch it down, turn it out onto a floured surface and quickly pat/roll it out into a crust as thin as you like. I try for a about a 1/4 inch thick. It's important to prod the dough as little as possible or the gluten will activate and seize up tigher than a mormon chaperone. Give the dough another twenty minutes or so to puff up, then spread a light layer of sauce and your chosen toppings, brush the "handles" of the pizza with olive oil and salt, and slide the whole thing into the oven for 8 to ten minutes. Keep an eye on it to make sure nothing goes up in smoke. When you pull it out, lift the pizza up by one side. If it bends in the middle, turn the heat off and slide the whole thing back onto the stone and leave for five minutes with the oven door open. This should cook the crust up without singing any of the toppings. Let rest and enjoy! *"Make a sponge" just means mix it all together and let it sit.

Friday, August 29, 2008

Writings on the wall

I just got back from the exhibition farmer's market at Slow Food Nation, and I gotta admit I was a little under-wowed. A beautiful setup, but a little short on actual, you know, food. We'll talk more about Slow Food later this weekend, here are your weekly tidbits. Table Talk: Chef Fergus Henderson. I cook from this guy's book a lot, and I love the approach he brings to cooking: old-school British food with just a touch of whimsy to keep things lively. Spicy Pozole with steak, avocado, and lime. This doesn't look anything like the pozole I had in Santa Fe; it looks WAY better. Red Alert: Americans are concerned about food safety! I know I am. Be sure to read the special Wal-Mart surprise at the bottom... AG Guest Post: Interning at the Spotted Pig. I'll be starting an internship soon, but it won't be anything like this... Que Cojones! Ham and eggs with corn pudding and fried tomatoes. One can only so much corn on the cob in a given summer, I think it's time for pudding. Cheers! Eric

Tuesday, August 26, 2008

$5 Lunch, Pronto Pizza

Today lunch found me at Pronto Pizza for the $4.99 salad + drink + slice deal. It's not much of a place, frankly, with a few greasy tables, an oven, and some pies behind a sneeze guard waiting to be topped and reheated. Normally I dig Arinell, and it would be great to find another slice like it. By the way, look closely at the sign in the photo... Details post-jump. Crust: 6 sporks. There isn't much flavor and it isn't strong enough to hold up all the toppings, but the don't have the puffy/gummy/mealy character of other cheap pizza. Sauce: 5 sporks. Again, not much flavor, but at least there isn't too much of it. Cheese: 7 sporks. A tiny bit too much of it, but nicely browned. Other toppings: 6 sporks. Spicy pepperoni, with a shiny red oil puddle. I don't like it much, but I'll bet some people like it. Price: 7 sporks. I'm still chasing that true 99-cent slice. Sides: 5 sporks. Pale, lukewarm coffee and a few chunks of watery romaine with cucumbers and olives. Meh. Total: 6 sporks. Not great. Cheap pizza is one of the true joys of the guerrilla lunch, but I'd better keep looking. Maybe the pros can help me... A quick note: one of the great rules of blogging, according to Margaret Mason of Mighty Goods, is this: no one cares what you had for lunch. Now, given the astonishing success of plenty of food blogs, this rule isn't strictly true. But the fact remains that unless you live in San Francisco and work near City Hall, my reviews won't be of much use to you. So I'll be trying to generalize some lessons. This weeks lesson: The west coast cheap pizza scene leaves a LOT to be desired.

Monday, August 25, 2008

Shove it in Your Face!

Week of August 25th
I started Orientation over at Mills College this weekend and have been going non-stop for the past four days. Luckily, I'm amazingly spoiled and Schaefer has been making sure that I have fresh biscuits in the morning for breakfast and a delicious dinner each night when I get home. Ahhhh....I am so lucky! Before I sign off with this week's menu I want to mention this amazingly delicious Corn Chowder, pictured on the left, that we had last week. The chowder was incredible not only because of the sweetness and vibrancy of the corn, but because the corn season is at the beginning of the end and we're going to have to move on soon and say good-bye to the dish for a bit. But, don't despair too much, we'll be posting the recipe on Thursday so that you can enjoy it at home before all the fresh corn is gone!
This week's complete menu after the jump...
Monday: Blue Cheese Mac served with Fresh Green Leaf Lettuce. Merlot. Tuesday: Chinese Sausage and Long Beans cooked in a Black Bean Sauce. Mission Pale Ale. Wednesday: Chicken pitas dressed with herb yogurt, served with cucumber salad and black bean couscous. Chardonnay. Thursday: Green chile chicken empanadas, Spanish style rice and vinegar jalapeño coleslaw. Trader Jose Dark. Friday: Pizza topped with whatever looks good at the Farmer's Market! Red, red wine.

Saturday, August 23, 2008

The Omnivore’s Hundred

Now, we are not normally band-wagon jumpers...nor are we usually the first to go around telling everyone about the next greatest meme available on the web....but come on folks...this one is just so us! And, if that isn't enough, we were finally convinced to participate by the participation of one of our favorite blogs - Last Night's Dinner.
Andrew of Very Good Taste originally posted this meme of 100 items which he felt were representative of what every good omnivore has tried or would be willing to try. Out of the 100 items, we had tried seventy-two of them and were willing to try (at least once) everything on his list. So, we want to know...where do you stand, are you an omnivore's dilemma or delight? Post your list as a comment on our blog, or on Andrew's, and let us know!
The VGT Omnivore’s Hundred: 72 of 100
1. Venison 2. Nettle tea 3. Huevos rancheros 4. Steak tartare 5. Crocodile
Ninety-five more edible delights after the jump...
6. Black pudding 7. Cheese fondue 8. Carp 9. Borscht 10. Baba ghanoush 11. Calamari 12. Pho 13. PB&J sandwich 14. Aloo gobi 15. Hot dog from a street cart 16. Epoisses 17. Black truffle 18. Fruit wine made from something other than grapes 19. Steamed pork buns 20. Pistachio ice cream 21. Heirloom tomatoes 22. Fresh wild berries 23. Foie gras 24. Rice and beans 25. Brawn, or head cheese 26. Raw Scotch Bonnet pepper 27. Dulce de leche 28. Oysters 29. Baklava 30. Bagna cauda 31. Wasabi peas 32. Clam chowder in a sourdough bowl 33. Salted lassi 34. Sauerkraut 35. Root beer float 36. Cognac with a fat cigar 37. Clotted cream tea 38. Vodka jelly/Jell-O 39. Gumbo 40. Oxtail 41. Curried goat 42. Whole insects 43. Phaal 44. Goat’s milk 45. Malt whisky from a bottle worth £60/$120 or more 46. Fugu 47. Chicken tikka masala 48. Eel 49. Krispy Kreme original glazed doughnut 50. Sea urchin 51. Prickly pear 52. Umeboshi 53. Abalone 54. Paneer 55. McDonald’s Big Mac Meal 56. Spaetzle 57. Dirty gin martini 58. Beer above 8% ABV 59. Poutine 60. Carob chips 61. S’mores 62. Sweetbreads 63. Kaolin 64. Currywurst 65. Durian 66. Frogs’ legs 67. Beignets, churros, elephant ears or funnel cake 68. Haggis 69. Fried plantain 70. Chitterlings, or andouillette 71. Gazpacho 72. Caviar and blini 73. Louche absinthe 74. Gjetost, or brunost 75. Roadkill 76. Baijiu 77. Hostess Fruit Pie 78. Snail 79. Lapsang souchong 80. Bellini 81. Tom yum 82. Eggs Benedict 83. Pocky 84. Tasting menu at a three-Michelin-star restaurant. 85. Kobe beef 86. Hare 87. Goulash 88. Flowers 89. Horse 90. Criollo chocolate 91. Spam 92. Soft shell crab 93. Rose harissa 94. Catfish 95. Mole poblano 96. Bagel and lox 97. Lobster Thermidor 98. Polenta 99. Jamaican Blue Mountain coffee 100. Snake
Photo: Upper right, "Fine City" courtesy of Magnusvk

Friday, August 22, 2008

Writings on the Wall

Another summer week passing us all by, sniff! But at least the sun managed to come out a bit, warming everything up and making the day feel longer. We've got great links for everyone this week, so without any further ado, your writings from the wall: Great moments in Grilling: Mexican Roadside Chicken Delicious, rich and vibrant grilled chicken...quickly and cheaply prepared! Come on, does it get more guerrilla than that? Back-to-School Basics From Pre-school to college, has got all the tips and tricks you'll need to keep it tasty this semester. And don't worry, there's no test at the end of this class!
NectarineGate, Black Bean Couscous, Chinese Hooters and more all after the jump...
Zuni's Nectarine Dessert Leaves Something to be Desired Earlier this week, Eater SF reported an oddity on the Zuni menu, a single nectarine served whole and untouched for $8. Zuni's got their defense strategy, but I don't buy it. I bet if someone like Alice Waters had praised the dish, they would have taken full responsibility for it's presentation... well, what do you think? Inquiring minds want to know, what's the strangest thing you've ever been served in a eco-loco-gourmet fashion? Black bean and couscous salad I'm always excited to find new ways to prepare couscous salad, and was thrilled to discover this tasty variation. Hooters in Bejing Since Olympic coverage began, I've grown seriously annoyed watching lame reporter tourists nibble eggrolls and stare suspiciously at bowls of, I needed something new, something edgy. Luckily Adam was there to help, posting this video and making us laugh. Now, that is good, solid food reporting!
Photo, Upper left: "5 Pointz" courtesy of Ultra Clay


"Better is a dinner of herbs where love is, than a stalled ox and hatred therewith."
-Proverbs 15:17. Old-school fans of tasty vegetarian dishes...

Tuesday, August 19, 2008

$5 lunch, Lee*s Sandwiches

Comrades- This Tuesday's $5 lunch found me at Lee*s (not to be confused with delicious and efficient Lee's) Sandwiches at Larkin and Eddy street. Judging from the decor, menu, and the hideous muzak they play, Lee*s seems to be the TGI McFunsters of the Banh Mi world. The place has a full-service bakery that churns out decent baguettes, croissants, garlic bread, strudels, and cream puffs. There's also a congee bar and a whole line of fried buffet things. I won't be going near the buffet thing anytime soon (I swear the same shrimp puff that was there the first time I went in a few months ago is STILL sitting there all glistening and gross) but I've ordered from the sandwich board pretty often. Today's lunch: Barbeque pork sandwich from Lee*s Sandwiches. Bread: Chewy crust but kleenexy interior: 5 sporks. Meat: Amply supplied but grainy, greasy, and brushed with that unnatural red color that you find in cheap chinese spare ribs: 5 sporks. Veggies: Crunchy, but not much bit: 7 sporks. Mayo: Gooey, and oddly sweetL 4 sporks. Price: $2.95, but sneakily applied sales tax brought the sandwich to $3.20 and the whole deal to $5.05: 6.8 sporks. Total: 5.56 sporks. As they say, "Meh..." I also got a "durian fruit" cream puff that tasted like a big ball of crusty snot. (Sorry to say it, but it was nasty.) Also some regular coffee, weak and sour, but it got me through the afternoon. All in all, Lee*s is just a step or two above the McPits of Hell. Not really worth the hike to get there. Cheers -Eric

Shove it in your Face!

Week of August 18th Okra, okra, okra! The farmer's market this week was filled with millions of these little fuzzy green guys. Okra to some is the underrated star of gumbo dishes or the perfect compliment to cool ranch dressing, but for most people, okra just conjures up childhood images of green gooey grossness. Love it or hate it, when something is this fresh and available in the markets, you just have to figure out a way to make it work. This week we'll be trying them sautéed, deep-fried and grilled. We'll let you know the recipes, what we've figured out and hopefully convince you that okra is worth trying. In other news from the kitchen, we've also started a batch of hard apple cider, so look forward to seeing more about that in the coming weeks. The picture for this week's post is from last week, the unquestioned winner of Best of Menu, Beef Empanadas with Spanish style rice and sautéed zucchini. The empanadas Schaefer made were rich and tasty, easy to prepare and stretched a bit over a pound of ground beef through three, happy filling, meals. Plus, the empanadas freeze easily before baking and make for a simple, last-minute, quick meal!
Details about this what we're eating this week after the jump:
Monday: Tomato Basil Risotto served with Black Pepper Sautéed Okra. Chardonnay. Tuesday: Deep-fried tomato basil risotto served alongside battered okra and a green leaf salad. Frosty mugs of PBR. Wednesday: Southwestern Corn Chowder served with fresh corn muffins. Trader Jose's Dark. Thursday: Pot roast served with Mixed Mash and grilled lemon okra. Burgundy. Friday: Pizza with fresh farmer's market toppings. Cabernet.

Friday, August 15, 2008

Writings on the Wall

It's amazing how quickly the weather changes in San Francisco. Last week, we were socked in and didn't think we'd ever see the sun again, Schaefer had pretty much given up on his tomatoes and I was terrified that my plums would never ripen. But, It wasn't so! This week the sun came out for quite a bit on a number of days, yielding fresh plums, sweet apples and a sneaky cucumber that we almost missed seeing. All and all, it looks like we, and the garden are going to survive this foggy, cold San Francisco summer! The picture on this week's post comes from the Ethicurian. It was spotted over in Oaktown this week and has got us wondering...what in fact is up with the Edible Root Crew? If you know, let us know, because we also rock it hella underground. Well, without further ado, I happily share this week's Writings on the Wall... Tofu stuffed with Preserved Lemons and Green Olives, Couscous, Broiled Zucchini with Balsamic Vinegar My favorite vegan based blog throws down with one of the tastiest uses for preserved lemons that I've ever heard of. Schaefer made a batch up last year, but we had no clue what to do with them. When our tree blooms this winter, it is so on! Julia Childs and 24,000 others confirmed as US Spies Able to manhandle steaming chicken and bake a perfect loaf of French Bread, but yet, she still found time to covertly serve her country. I always thought Julia Childs couldn't possibly get any cooler but, it was just announced today that she was employed as a spy working for the OSS, a pre-CIA spy outfit. While it may not be a state secret, and she was open about her overseas work, this is just another reason why Julia rocks. The connection between cooking and cognition, a smashing BBQ Calzone recipe and an amazing kitchen gadget, all after the jump... Cooking and Cognition: How Humans got so Smart details the semi-controversial theory regarding the connection between cooking, carnivorous diets and higher reason. What's your opinion? Do you think about what you eat or does eating make you think? BBQ Chicken Calzone A yummy recipe from Apples and Butter, for a clever and unique calzone with a distinct summer flavor. A New Spin on Cooking Tired of unevenly cooked roasted chicken? Craving a thin-crust crisp of a pizza? These folk over at have got the answer to your prayers...

Thursday, August 14, 2008

The Artful Eater

When I moved from small town (Las Cruces for life, yo!) New Mexico to the Bay Area, I had to admit how incredibly minimal my previous exposure to the Asian culture was. Potentially, the worst was that I had zero understanding of what real Asian food was or how it was prepared. It took me more than a few Grant Avenue visits to acclimatize to this whole new world of cooking. I cannot truly explain how confused I was to discover that Chinese people don't eat Ramen noodles and egg rolls at every meal. Restaurants like Panda Express had certainly tried to convince me that the Chinese ate as innocuously as my own family did. Unsurprisingly, they lied. In actuality, the Chinese eat nothing like Europeans, or Americans. Among other things, they eat fermented sweet beans, eat the same squash that we turn into loofah sponges and are completely comfortable with nose-to-tail eating. Plus, they do things completely differently! I will never forget the first time I was served Drunken Chicken, I literally could not bring myself to bite into the seemingly raw flesh. It was after I had my first bites that it was explained that the chicken looked raw because it was carefully poached in Sake. The taste was rich, salty and unique. It was completely and certainly unlike any other chicken I had ever tasted...

Despite all of these differences, I have come to truly enjoy the various types of Asian foods and beyond merely that enjoyment, I have come to relish the moment of trying something so completely new and unknown. I cannot imagine missing out on the great foods and meals I have had the opportunity to taste and delight in. When I first found out that China would be hosting the 2008 Olympics, I was excited to have the opportunity to learn a bit more about the culture. However, I've been grossly disappointed in the food coverage being done by NBC. Unlike the precedent set by many respectful and interesting world travelers, these correspondents seem to be out merely to shock or puzzle Americans regarding Chinese cuisine. NBC's correspondents lack sophistication and polish, coming off as merely hickish and petty, refusing to try dishes but daring passersby to try something or Mary Carillo singing “I'm a little teapot...” while being formally served tea during a tea ceremony. While they are simultaneously attending an event which seeks to promote cultural sharing and acceptance they cannot seem to avoid passing Euro-American comparisons and judgments. I have to admit, I'm ashamed. Not only because while at the Olympics in China these people somehow represent me, as an American, but also because I can imagine myself as potentially ignorant and behaving shamefully similar.

In order to avoid the continuance of such types of ignorance, we want to suggest a new facet of the Guerrilla Gourmet – Artful Eating. The concept behind Artful Eating is to explore new techniques, ingredients and dishes with an open mind. To taste and sample before judging any dish or recipe and to always, always remember to be respectful to the chef and culture. Occasionally we'll be discussing the act of Artful Eating and hope to share with you fabulous stories about our own culinary adventures and mishaps. So comrades, are you ready to grab your utensil of choice and plunge into Artful Eating? If so, we'd love to hear how you eat artfully and invite you to comment and share any of your stories about strange, different types of food that you've tried!

- Tiffany Recuerde, para el hombre no hay mal pan..
Photo, Upper right: Chinese Menu Set courtesy of Flickr user Mintyfresh

Making pickles

I'll bet that most cooks, if they're anything like me, go through phases and fads. Recently, I've gone through an offal stage, a gardening phase, and gotten all down with the deep fryer (posts to come). Something about the simple abundance of the farmer's markets in late summer, the blood-red tomatoes, softball-sized beets, okra, zucchini, and stone fruit of every variety practically spilling off of some vendors' tables, has infected me with a pickling bug. Commercially canned food has been around for a long time (I think it was one of the great advances of the First World War) and the idea of mason jars is just so Betty Crocker, but seeing all of that raw produce piled up and running for as little as 25 cents a pound puts me in the mood to squirrel away some of it for the winter. It's a good instinct, I think, even if it's not strictly necessary. The cucumbers at the Heart of the City market were particularly plentiful, so I decided to make classic kosher pickles. (I can't think of anything that makes pickled cucumbers particularly Jewish. Mus t be a New York thing.) I cruised the internet a while, and settled on this recipe from Arthur Schwartz via David Lebovitz. Details after the jump: What's Guerrilla: Buying vegetables when they're plentiful and cheap and preserving them later is old, old school. What's Gourmet: Making your own pickles gives you the freedom to to experiment with bolder flavors than you usually find outside of the five boroughs. I was looking to make two pint mason jars of pickles to start, so I got: Four or five cucumbers, scrubbed. (Pick dark green, firm specimens. And see if you can taste one to make sure they aren't too bitter.) Four cloves of garlic, skin on but lightly crushed. Several sprigs of cilantro and parsley, gone to seed. (I don't have any dill in the yard, but my bed of cilantro and parsley has gone thoroughly to seed and I don't know what else to do with it.) Picking spices: I decided to use a couple of bay leaves, a healthy pinch of green coriander seeds and black peppercorns, and a little dry chile for each jar. A quarter cup of salt dissolved into a quart of water. (I had a lot of brine left over.) First thing, I washed the jars with soap then filled them with boiling water and let sit for ten minutes. Then I rinsed the cucumbers thoroughly, quartered them length wise, packed them as tightly as possible in the jars, jammed the seasonings in there too, and covered it all with brine. Over the next few days the cucumbers should start fermenting and giving off their own acids. Three days makes for "half sour" and six days should be "full sour". Check back this weekend for more...
Image Credit: Boston Public Library

Tuesday, August 12, 2008

$5 dollar lunch, Saigon Sandwich

Greetings, comrades- When I'm not chopping onions, threading through traffic on my bike, weeding around the lettuce, or hacking away at this blog, I'm usually working in a bookstore. It's a good job and I like it very much, but selling books has got two problems: it doesn't pay much, and I only get a half-hour lunch break. That means that lunch needs to be no more than two blocks away and cost no more than $5. Where I work (it recently got renamed Little Saigon, but it's pretty much just the Tenderloin) that means McDonald's, Burger King, a couple of greasy pizza joints (sometimes) or any of the score of Banh Mi and Pho joints around Larkin Street. Today's feature: Roast pork Banh Mi from Saigon Sandwiches. In the style of BurritoEater: Bread: Crusty on the outside and soft inside: 8 sporks Meat: Generous, and usually very moist: 7 sporks Veggies: Fresh, crunchy, a good zip: 9 sporks Mayo: Sometimes a bit goopy, but the one time I asked them to hold it the sandwich was pretty dry: 6 sporks Price: They used to be $2.25, but it's crept up to $3.00 over the last year. 7 sporks Total: 7.4 Saigon Sandwich is hardly off the beaten path. The line is out the door pretty much all the time. Of course, a line out the door doesn't mean much in the case of Saigon Sandwich, since the place is only large enough to accommodate two employees, two customers, and some shelves crammed with shrimp chips, canned liver pate, rice crackers, barley crackers, canned iced coffee, pickled carrots, palmier cookies, cured sausages, and those weird Technicolor tapioca dessert things. The sandwiches are only $3, so you can grab one or two sides and stay in the right territory. Service is, frankly, rather rude, but in that efficient, New Yorkish way. Cheers -Eric

Monday, August 11, 2008

Shove it in Your Face!

"Gentles do not reprehend
if you pardon, we will mend..."
Hello again dear readers, did you miss us? Well, we certainly missed you! It's been a busy and exciting summer, filled with adventure, friends and great food. Unfortunately, all of that fun kept us from being able to post as often as we should have. I know, go ahead and say it -
Bad bloggers! No cookies for you!
I know, I know, but hopefully you'll forgive us and have had an awesome summer vacation yourself! But, now that we're back, I'm excited to tell you that we've got a really interesting fall (or hopefully Indian Summer) coming up. For one thing, I'll be headed over the bay to Mills College full time and Schaefer is going to be attending Culinary School. We've also planned a new organization for the site, which should prod us into posting more and make it easier for you all to find the information you're looking for. Lastly, we'll be working with more community partners to bring you a bite of the best of what the Bay area (and hopefully beyond) has to offer. Schaefer will be detailing some of these changes and others, later this week, so look for that post.
Now, without any further ado or apology, this week's menu for your viewing delight, right after the jump. We've really enjoyed exploring the local farmer's markets this summer and have come up with a few new favorite recipes that showcase the great produce that's available during this time of the year. Additionally, I've started baking and playing with pastry, so you'll be seeing the occasional dessert cropping up in our menu! Monday: Barbecued hot dogs served with Potato Salad and Apple Cider Coleslaw. – Mission Pale Ale Tuesday: Beef empanadas served with Spanish style rice and black beans, finished with "Apples from the garden" Apple Pie. - Red Wine Wednesday: Whole Beet Soup served with Garlic Hearth Bread. - Sauvignon Blanc Wine Thursday: Pizza topped with Farmer's Market finds. - Red Wine Friday: Green chile enchiladas, served with sopa de fideo and posole. - Trader Jose's Dark
P.S. Thanks for sticking with us everyone, we really appreciate it and we think that you rock! Photo, upper left: "Nick Bottom" part of the Merchant of Menace collection.