Mobile fusion: California Taco Trucks' Cyrus Farivar grabbed some Q&A time with Sam Pak recently. Pak's the founder of the Korean truck MoGo BBQ, which has been slinging kalbi tacos, etc., in the South Bay. Pak says ― like Curry Up Now, which is just now rolling its second truck into San Francisco ― MoGo is working things out in the 'burbs before launching a designated city truck. One of Farivar's questions: What the hell is the allure of the Korean taco? Pak:
The reason Korean tacos have generated so much buzz, besides the fact that they're delicious, is because they're a uniquely Californian food. They can only exist in this kind of environment, where we have different types of ethnic communities and foods coming together. This kind of experimental fusion cuisine has normally been the domain of high-end restaurateurs. We're kind of turning that idea on its head by making it available to the masses in a taco truck.Read the rest of Farivar's interview here. And check out Jonathan Kauffman's Twitter guide to Korean trucks on the Peninsula.
It should be a good and possibly rare opportunity to sample Thompson's cooking without a good little drive. Via Chowhound, we learn that Thompson recently told writer GraceAnn Walden he's taking over executive chef duties at San Jose restaurant Agenda Lounge.
"I will be bringing my healthy, Southern style to the South Bay without the headache of being the owner," he told Walden.
Did someone say baseball? We're thinking barbecue.
Event details:
Gator's Back Porch BBQ's Opening Day Tailgate Party
Date: Fri., April 9, 8:30 a.m. to 8:30 p.m.
Location: Jelly's at Pier 50 (295 Terry Francois)
Cost: Free (but bring money for food)
Reservations: It may be too late to reserve a picnic table, but you can try by calling (925) 360-0909
Event details:
Ruth Reichl at the JCCSF: For You Mom, Finally
Date: Tues., April 20, 11 a.m.
Location: Kanbar Hall, Jewish Community Center of San Francisco, 3200 California (at Presidio)
Cost: $10-$18
Tickets: Purchase online, or call 292-1233
Number 29: Cornmeal Cherry Rosemary Doughnut from Dynamo
The genius of Dynamo? Engineering doughnuts true to the tradition of swivel-stool, worn-Formica, Bunn-machine diners, but with airy textures, gorgeous perfumes, or both. And while ― sure ― Dynamo's maple glazed bacon apple was our own personal liminal ritual into the realm of the post-prefab sinker, we've grown up, which is why now we're into the cornmeal cherry rosemary. Abandon your notions of cornbread density: These aren't far down the lightness scale from Krispy Kremes, with only a molar-resisting grainlet or two to let you know cornmeal's involved. Fragments of dried cherry offer up tannin-laced aroma, not chewy nuggets. And the odd fresh rosemary needle is a resinous surprise, but not so much that we'd ever hesitate dunking the thing into our paper cup of Four Barrel, diner style.
Dynamo Donut and Coffee 2760 24th St. (at York), 920-1978
Craving more? Check out these previous links to our countdown (after the jump):
Brackett says Nomura is bringing fresh-cured katsuobushi ― the smoked bonito that's the basis for dashi ― and salted cherry blossoms from Japan. "She's bringing a whole bag of other stuff with her," Brackett says. Her mother, apparently, makes some kind of pickled walnut thing. As for Peko-Peko, it'll construct a sashimi salad with local halibut, maybe a soup of Tomales Bay clams and broth made from Nomura's katsuobushi. Something with early-season fava beans, too ― onigiri (rice balls) perhaps. Sounds, well, like an evening spent optimally, filled with the kind of eating that exceeds daily ritual. Joto sake will provide the drinks. Ticket info after the jump.
"Please inquire about purchases of individual bottles or larger orders of your favorite wines,
or sign up for our monthly mixed cases, all at retail prices." A few exploratory messages to local wine writers asking about other restaurants with the same policy yielded SOMA's Terroir, which markets itself as a wine bar and retail store, as well as Ottimista Enoteca in Cow Hollow. There may be a few more restaurants offering retail wine sales out there, but it's hardly common practice.
A Côté wine buyer John Berlin says the restaurant has offered its wines for sale since 2001 ― a small side business, really, and an extension of his wine buying approach. "People who love our wine list come here for the off-the-beaten-path stuff," he says, referring to all the Slovenian, Hungarian, Croatian, and Greek wines he brings in. "We tend to focus on more traditionally made wines, not ones made in the international style, and there are a lot of fun, odd, unique,
wines on our list."
For his most devoted customers, Berlin puts together mixed cases of wines, selected to fit a particular theme ― right now it's rosés and other spring-friendly wines; over the holidays he assembled sparkling wines. He charges around $200 for the (12 bottle) cases, and individual bottles range in price from $8 to $30.
More and more restaurants are specializing in the kind of offbeat wines that Berlin loves ― bottles that are hard or impossible to find elsewhere. So why don't more sommeliers supplement their on-premise wine sales with retail?
The truck will open for business again tomorrow in the city, at either the Bush or Washington locations (check Twitter for updates). Next week, expect Curry Up Now in S.F. Mon., Weds., and Fri., alternating between the two spots.
Coco Delice, an Oakland-based confectioner that we seriously heart, is offering one of the sweetest free deals we've seen in a long time. Become a fan on Facebook and then mail Chef Dennis (dennis@cocodelice.com) with the subject line "Free Chocolate" and a shipping address in the body of the message, and a six-piece box of Forais (salted caramel ganache chocolate, normally $11.95) will be sent to you.
The offer is good until April 16, by which time we hope Chef Dennis hasn't been completely eaten out of house and home.
SFHMS will also host a Java Walk in conjunction with this program later in the week. More details soon, but prepare to be seriously caffeinated.
Event details:
A Foodie's Mecca: Mapping San Francisco's Culinary Evolution
Date: Tues., April 13, 7 p.m.
Location: Jewish Community Center of San Francisco, 3200 California (at Presidio)
Cost: $5 (free for SFMHS members)
Follow us on Twitter: @SFoodie
