Wednesday, September 28, 2011

10 Lunches To Go – A Guide for Those Who Work in Pacific Heights

I have been compelled to write up this guide for a long while.  As an employee of the medical center just one block up from Fillmore Street, there are days where I resort to eating cafeteria food because I am too tired to leave the campus and there are days where I can’t wait to take a walk on Fillmore.  Today was one of those days – the sun was shining and the warmth from its rays felt wonderful. 

I hate to be away from my office too long fearing a patient or one of my colleagues might need me, so 90% of the time, I call ahead, pick up my lunch, and eat it on campus. 

So here is my list of restaurants along Fillmore (between Sutter and Clay) that offer great pick-up options for those on the go – better yet, most of them are under $10 (prices listed are menu prices not including tax.)

1)      Bun Mee – Vietnamese - 2015 Fillmore Street between Pine and California
I was so excited when they opened this year.  Finally a banh mi spot!  Though there are many filling combinations, my favorite is the “Belly Bun.”  It’s a perfect sandwich complete with tender pork belly, pickled carrots, cilantro, jalapeno, and cucumber.  $6.25  Pssst…on days where I feel like I deserve it, I add a boiled egg on top.  If you want a more substantial lunch, try the Citrus Caramel Rice Bowl.  It’s a little over $10, but it’s awesome.  Delivery in immediate area with $20+ purchase.

2)      LaMediteranee – Mediterranean - 2210 Fillmore Street between Sacramento and Clay
If you want a full meal with your starch, veggies, and protein, look no further.  Their lunch specials run from 11am – 5pm, which is awesome for those who can’t make it out at Noon.  My ideal lunch special from La Med is the chicken kebab – comes with rice pilaf, your choice of soup or salad, pita bread, hummus, and fruit.  Can’t beat that when you’re only paying $8.95.  The portions are generous.  On a day when you feel a little sick, grab their chicken rice soup.  It’s comforting to the bone.  Better yet, order and pay online, so all you have to do is pick it up!

3)      Fresca – Peruvian - 2114 Fillmore Street between Sacramento and California
Peruvian food is a cuisine I absolutely adore.  It’s Latin, but there are hints of Asian in there as well.  The lunches here are ridiculously delicious – especially the Chicken Pesto on Ciabatta (pictured below) or the “Pan con Lomito” which is a sandwich using Dutch crunch and in it is jack cheese and beef tenderloin that’s been sautéed with soy sauce, tomato, and onion.  You also choose either a salad or fries for your side.  The price?  Only about $9.00!

4)      Out the Door – Vietnamese – 2232 Bush Street between Steiner and Fillmore
Okay, you’re probably wondering why OTD is on my list because they are on the pricier end of the spectrum.  I can tell you that they are open for breakfast, so coming in to pick up a hot chicken porridge ($9.00) on a cold morning before your shift is ideal.  For lunch, their fresh spring rolls with pork, shrimp, mint, and their outstanding peanut sauce are perfect for a light lunch.  I swear, I can bathe in that peanut sauce.

5)      Osaka – Japanese – 1923 Fillmore Street between Pine and Bush
I totally heart the folks at Osaka.  Not only are their “Osaka Combination Lunch” inexpensive and delicious - $8.95 for two entrée items (your choice of teriyakis and tempuras), rice, miso soup, and salad – they DELIVER W-Th-F during lunch hours.  Bonus:  if you call from a hospital line, they’ll recognize it on their caller ID and give you a neighborhood discount.  Win!  They have made my days so much better after I’ve eaten their food.

6)      Grove Cafe – Eclectic – 2016 Fillmore Street between California and Pine
I finally came into The Grove after 3 years of working in the area.  Why I waited so long?  I don’t know.  It’s a gem.  It would be the perfect spot to grab lunch and work on the laptop, if I had the time, of course.  I love their chicken pot pie ($10) with its creamy and savory gravy and flaky crust.  Plus!  It comes with a salad!  They also have a wide array of sandwiches and salads and are open for breakfast.

7)      Taco Bar – Mexican – 2401 California Street at the Corner of Fillmore
I remember the days when this was a La Salsa location.  While sad that the one and only Mexican option was closing, I was glad that a new one was taking its place.  The quesadillas are huge and filling, but I come here for taco – doesn’t matter which one (around $3.50) and their “esquites” or corn in a cup ($4.75) – white corn, epazote herb, crema, lime, chile, and cotija cheese.  You might even catch me walking up Fillmore eating it straight from the cup.

8)      Pizzeria Delfina – Italian – 2406 California Street between Fillmore and Steiner
Do I even need to explain why?  Delfina is known throughout the nation for their incredible Cal-Italian fare.  I’m cheating a bit here.  The pies, depending on the variation, are over $10, BUT!  I doubt you’re going to eat a whole pie by yourself, so if you share with your colleagues, you can spend less than $7 for a portion!  The Margerita is always good, but try the Salsiccia for some meaty goodness thanks to their housemade fennel sausage.

9)      Woodhouse Fish Co. – Seafood - 1914 Fillmore Street between Pine and Bush
Alright, this is cheating again.  Everything on the menu is over $10, but the quality of the food is worth paying for.  I like to buy lunch here on PAY DAY!  There is nothing wrong with splurging, right?  You earned it!  Even with that said, my favorite item is the Dungeness Crab Melt served on buttery toasted bread and comes with slaw and French fries - at $12.00, the flavor and all that crab with that squeeze of lemon is totally worth it, plus the fries are addicting!

10)   SWEETS!  I will dedicate my whole #10 to dessert.  Cheating?  No, not when it comes to dessert. 
a.       Citizen Cake Ice Cream Parlor and Eats – 2125 Fillmore Street between California and Sacramteo - Recently Chef Elizabeth Falkner revamped her menu to include housemade ice cream; however, I have been coming here since it’s opening in Pac Heights for macarons, cakes, and cupcakes.  Last week, I had the Toasted Sourdough Ice Cream with Hot Fudge.  Talk about awesome.  The ice cream did have a toasted flavor…and was that butter and sugar at the end?  I don’t know exactly how they made the ice cream, but it was certainly unique and yummy.

 
b.      La Boulange – two locations:  2325 Pine Street at Fillmore and 2043 Fillmore Street between California and Pine – If I could, I would come here everyday.  Everyday.  Their chocolate hazelnut croissants are perfect for breakfast, the croissant bread pudding is great for a midday treat, and their absolutely perfect canneles are ideal for anytime!  I adore that slightly burnt tasting crust and the custardy interior.  If the bakery was any closer to my place of employment, I would be in trouble.

c.       Fillmore Bakeshop – 1890 Fillmore Street between Bush and Sutter – their macarons are ginormous.  No joke.  Blood orange.  You’re welcome.  Their cake display case is also very impressive – Swedish Princess Cake, cheesecakes, cupcakes with SF Giants logos on them!  Come on, how can you not love a place like this?


Have a great lunch!

xoxo,
Jo

Sunday, September 25, 2011

Judging the 2011 Pistahan Adobo Cookoff

I made adobo today.

Yes, again. Why not? Adobo is great!

 

The husband was nice enough to post the dinner I cooked for him on FB. =) I swear, whenever adobo is around, something good happens. I have memories of my family and adobo. I've met good friends because of adobo. I think I even got my husband to fall in love with me almost 8 years ago because of my adobo. I owe adobo a lot, but again, the powers that be let adobo bless me again. Last month, I was chosen by the Pistahan committee to be a judge in their annual Adobo Cook Off. An open call was made for the public to bring their best adobo to Pistahan.

For those who don't know, Pistahan is a yearly festival held at Yerba Buena Gardens in San Francisco. It celebrates the Filipino-American experience for two whole days. I have been going to Pistahan since I was a teenager. It's such a great event to attend because of the entertainment (usually a celeb from the Philippines is flown to SF to perform), the educational and creative pavilions, and of course, the FOOD!

I was also asked to write about the Culinary Pavilion for Pistahan's official publication - EXPO Magazine. The Culinary Pavilion housed an exhibit of various grilled delicacies from the Philippines and was sponsored by Mama Sita's. On Saturday, I went to the Culinary Pavilion and was ready to eat some adobo!


This is me with reps from Ramar Foods, the sponsor of the Adobo Cookoff.
Susie Quesada VP Marketing and Chef Wayne.


I thought I knew adobo, but I really didn't.
There were so many interpretations of the National Dish!


Adobo #1: was a pork adobo made with a tomato base.


Abodo #2:  Chicken and Pork Adobo with Quail Egs


Adobo #3:  Chicken Adobo with Potatoes


Adobo #4:  Chicken Adobo with Lemongrass


Adobo #5:  Traditional Chicken Adobo


Here I am judging.  I look so serious.  Each adobo has its own personality.  No two were alike at all which made the judging process that much more difficult.  Did we go for traditional flavors or we were ready to give avant garde approaches the crown?


The rest of the judging team comprised of
the "angels" representing Heavenly Ice Cream.  
To the left is Tita Pearl, representative from Mama Sita's.


So who won?

It was none other than my friend Aileen Suzara of Filipino food blog Kitchen Kwento!  Her lemongrass chicken adobo burst with flavor - a flavor not normally found in adobo.  It totally worked and was a great new view on our classic dish. Congrats, Aileen!

So if I were eligible to enter my own adobo, what would I have done to it?

As we all now know, there are so many different ways to make adobo.
Here is my technique:
  1. Sautee chopped onions, garlic, and pickled jalapeno peppers in salt, black pepper, olive oil and butter.  This bring out the flavor in the onions and garlic and adds spice.
  2. Deglaze pan with balsamic vinegar - not only will the balsamic pick up the fond on the bottom of the pan, it will reduce down creating a syrupy and sweeter sauce.
  3. Add raw chicken wings and add 1 part soy / 2 parts white vinegar / 1 part water
  4. Cook on medium heat until chicken is full cooked
That's it!

From the way husband ate his adobo, I have a feeling he liked it.  It's going to be perfect for lunch tomorrow!  Can't believe it's already Monday tomorrow!  Ta ta for now, loves!

xoxo,
Jo

Thank you to Frank Jang of Asian Week for the photographs

Thursday, September 22, 2011

Sam's Anchor Cafe - Time Well Spent

Hi everyone!

Are you like me?

You buy a calendar or a planner, but never fill it out?  I went to Target the other night and bought one for cheap, but I am determined to use it.  October is going to be a ridiculously crazy month and I really need to get organized with all the events planned.  Yeah, I have a calendar on my phone, but I have an affinity for paper products.

I filled in my calendar and saw that I am officially booked every weekend until Thanksgiving.

Holler.

Then it got me thinking...

It's almost the holiday season!

I can't believe this time last year, I was still planning my wedding.  Where did 2011 go?  We're three-fourths into the year already.  True, time passes by when you are having fun, but at the same time we all need to learn to make time with our loved ones and spent QT with them.

This past Saturday, my mom planned a day trip across the Golden Gate Bridge for me, my sis, and my niece in Tiburon.  We all have lived here in SF/Daly City for so long, but we never went to that part of the Bay Area as a family.  It was certainly about time.  We went to eat at Sam's Anchor Cafe, which sits on the docks where the ferries to the City depart.  It was an absolutely gorgeous weekend.

No critiques.  Just pictures.  It was a beautiful, sun-shiny day, indeed.  I love my family.  The day was just perfect.

Restaurant: Sam's Anchor Cafe  
Address: 27 Main Street, Tiburon, California  
Cuisine: Seafood  
Phone Number: (415) 435-4527  
Date Last Visited: September 17, 2011  
Dining Partners: Momma, Jayla (the niece), Sherri-Anne (the sister)





Deep Fried Calamari


Blue Cheese Garlic Bread


My Dungeness Crab Salad on Sourdough


That's ALL crab, baby...


Mom's Cioppino


Jayla's Bacon and Eggs


SAM's/Sam's Burger on Sourdough Bun
Haha, get it SAM - Sherri-Anne Malabanan lol


Eating Ice Cream on the Dock






Do me a favor.

Kiss your kids.  Hug your parents. Tell them you love them.  Embrace your spouse, your significant other, your pet, your teddy bear.

Time is ticking.  We're not getting any younger.  Spend time with the ones you love.

Have a goodnight everyone.

xoxo,
Jo

Monday, September 12, 2011

Join Me for Dinner! "Taglish" Pub Grub 9/18/2011

Hi Everyone!

I hope you will be able to join me and the kapaMEALya team this coming Sunday, September 18th at Mercury Lounge!

What do you get when you stick a Pinoy chef in an English Pub's kitchen?

TAGLISH PUB GRUB!

Yes, there WILL be beer onhand if you so choose to share in the merriment...


Buy your tickets today!

If you have any questions, please feel free to ask me or any kapaMEALya team member.

xoxo,
Jo

Friday, September 9, 2011

3rd Annual SF Street Food Festival 2011

Hey Everyone!

Who else went to this year’s SF Food Festival?

I know I’m late on this, but I can’t NOT show you all the goodies I shared with my good foodie friends “Fish n Chip!” I have attended every SF Street Food Fest since the 1st one in 2009. The coordination of the event and the food have immensely improved since then. I love this festival and the Mission neighborhood it is held in. I can't wait for next year!

This year, I wanted to go for new things, but there was one thing I tried last year that I had to have again this time:

The Cheeseburger and Chicharones from 4505 Meats

Had this last year.  Holy crap.  Still great as ever.  Nuff sed.
I love you, Chef Ryan Farr.


Nom Nom Truck! 

I was such fans of them when they were on the Food Network! So happy to have them here. So Cal reppin' the Bay! Holler like a baller! Got a pork banh mi for home. Misa took my order. "Her eyes her eyes make the stars look like they're not shining..."  Yeah, I was actually singing that when I left the order window.  *geek*


Banh Mi Taco and Pad Thai Taco from The Peached Tortilla 

While Fish and I were waiting for Nom Nom and talking about wedding stuff, Chip brought us some goodies from this Asian fusion truck from Austin, Texas!  These tacos are LEGIT.  All the flavors are you want from the tangy to the bit of spice is all in there.  Loved these!  My fave of the two was the Pad Thai taco.  Genius.


Penang Curry Bomb from Azalina's Malaysian 

I was actually a bit scared to eat this because of the thrice cooked bun - steaming, baking, and finally frying. As Chip took a bite, the sauce and the oil from frying dripped down causing an utter mess. I denied a bite at first. Then I gave in. It was fantastic! Holy sh*t! The curry on the inside was delightfully spicy also.


Rice Milk Lemon Cookie from Three Twins Ice Cream 

After that savory bun, I needed something cool a sweet. This hit the spot. Because of the lack of clean bathrooms, I didn't want to risk it with full cream ice cream and went vegan. A littler icier of course than the real thing, but it was awesome.


Brazilian Cheese Bread and Gourmet S'more from Kika's Treats 

Lovely. Both of the items from Kika's were delicious. I never had Brazilian cheese bread before, but it is totally gluten free because it is made with cassava or tapioca flour. The s'more is everything you want in one. It melted as we held it and strings of molten marshmallow extended from the chocolate-covered graham crackers as we took bites. Yum.


Wax Moth Larvae Tacos from Don Bugito 

Did she? Yes. She did. I actually tried one of the little worms on its own and it's like eating a toasted rice crispy or pinipig. It actually wasn't bad. When I had it IN the taco, they were almost unrecognizable. If I were blindfolded, I wouldn't have noticed. The fresh Mexican cheese, though very delicious, hid the toasty flavor a little bit. The pickled onions and spiced jicama on the side were quite tasty as well.  The verdict: Not gross at all. Y'all should try it. I'd do it again!


Sweet Potato Pie Waffle from Pinx 

Decadent!  That bourbon salted caramel sauce on top was like sex sauce. Paint that sh*t on! Pardon my language, but I was ready for bed after this. It was a unique concoction that used classic flavors but in a new preparation. They are from across the Bay in San Leandro and they cater! ftw!

Apple Crisp Crepe from Ingrid's Lunchbox 

This truck is all the way from Madison, Wisconsin! Now the flavors in this remind me of all-American country Little House on the Prairie fare. They essentially made good apple crisp and put it in a sweet crepe. Yummy!


Arte Floral En Gelatina from Sweet Collection 

This is OUT OF THIS WORLD. This is all made with gelatin! Amazing! I didn't eat it because it was so beautiful, but I did open it up and took a whiff. Strawberry. =) This just astonishes me. Gorgeous. The owner is from Mexico and it seems gelatin art is big there. Awesome.

It is safe to say that this year was a success!

See you next year, friends!

xoxo,
Jo

PS:

Thursday, September 8, 2011

A Tribute: Uncle Clem, You Will Be Missed!

His full name is Clemente Escopete…but to us, he’s Uncle Clem.

I first met Uncle Clem and his family at the Asian Culinary Forum’s Adobo Throwdown in May of 2010. This day would be a historic day for me and kapaMEALya because this was where we all connected. I was immediately drawn to his station. His wife Ofelia was smiling behind the table setting up the decorations including the infamous barrel man, Filipino coin purses, and Filipino cookbooks.


He competed against 8 other adobo chefs, and his Adobo Bicolano won 1st place in “People’s Power!” The intense garlic in the dish sure won the people over.
   

Watch the following video to learn how he makes his award-winning Adobo Bicolano (courtesy of Adobo Nation):
 

I was pleased to see him and his family again at Kulinarya, another Filipino cooking contest held at SF’s City View at the Metreon in December of 2010.
   

He competed in the amateur category and created a three-course meal including his famous adobo:
 

Though he did not win 1st prize this time, his dishes still wow’ed the crowd. It was also great to formally meet him, his son Ron, and his lovely wife Tita Ofie. This encounter would eventually lead to the formation of kapaMEALya.
     

He was an architect by profession, but also the “keeper” of his family’s recipes. He learned how to cook at a young age and continued to prepare dishes like calderetta, mechado, and relleno for his family. He was a natural when it came to cooking. It was said that he knew how to make something by just using his eyes and palate. No measuring utensils needed. I later learned through his Twitter (run by his son Ron) that Uncle Clem also made appearances at street food events in San Francisco and across the Bay – showing the masses what Filipino food was really about. Simple, yet delicious, using fresh ingredients. 

Sadly, Uncle Clem passed away this passed Labor Day in San Francisco. 

His contribution to the Filipino food culture in the Bay Area is immense. He kept the tradition of good Filipino cooking and culture alive by using recipes passed down from generations before him. Even more, he initiated the exposure of Filipino food by catering and street food events and introducing his dishes to those who are unfamiliar with this type of cuisine. 

Photo courtesy of Uncle Clem's Food Facebook 

Whether he knew it or not, he was passing on his passion for cooking to everyone around him. This love is contagious. Whenever you cook for your family, you are passing on something made with love to them. That is what Uncle Clem did for his family for so many years - above all, he is a husband, a father, and a grandfather who will truly be missed.

I am now compelled to make Uncle Clem’s Adobo Bicolano this weekend for my family. I'm going to use the recipe in the video I posted above.  If you do the same, please share your experience making it and post it to your websites and blogs using #UncleClemsAdobo.

Dear Uncle Clem, 

Thank you for everything you have done for the food community and your family.  Hope you continue cooking up there in heaven. 

Love, 
From all of us