Back to the Bay (by Carmen)
Ok, we are a bit behind. And by a bit, I mean a lot. We’re steering away from the trip tips and cost analysis for now to focus back on what we love most: travel stories and food photography. To kick things off I’m going to write about a trip way back in April, shortly after returning from our gastronomical adventures in China. It was a journey that included hyperactive bhangra dancing, hiking, beers, pottery painting, jello shots and non-jello shots, custom made t-shirts, wine and a veiled crown with inappropriate ornaments. Yes, it was our bachelor and bachelorette parties! I can’t reveal any specifics but I was so happy to be surrounded by wonderful friends to celebrate bachelorette-hood. As it happens most of these friends live in the city by the bay, San Francisco.
Manish welcomed us back from our round the world journey with open arms and a very tasty meal at his apartment in North Beach. While we regaled him with tales of travels far and wide, he graciously cooked us up a vegan meal of green beans, lentils, rice and stuffed flatbreads – just like his momma taught him (quick shout out to her homemade handvo!). We talked, shared a couple growlers and joined friends in what was a great first night in the city.
The next day our friend Nalat whisked us away to be her guests at Preston Winery. It is one of the best wineries in the region but has a completely unpretentious atmosphere. You do not have to be a wine snob to enjoy their delicious reds, whites and roses in a classic farmhouse setting. On the day we visited they were serving up some pizza made with local ingredients. Let me tell ya, they take local seriously around here. As in they grew their own wheat on the estate that they then milled into flour for the pizza dough which was baked it in their wood-fired oven. It’s hard to beat that.
Over the next week we transitioned from friends in SF to our lovely hosts Kristen and Mark in Berkeley. While we waited for them to return from work, Nathan and I stopped by one of our favorite Berkeley snack shops: Joes’ Sliders. This small cafe does excellent burgers in miniature. It’s such an easy concept, I’m surprised it hasn’t been done before. Sometimes you just want a bite of juicy patty or portobello cap with good quality cheddar, sauce, and sesame seeds bun. This way you get a taste without a full burger commitment.
While we were in Berkeley, we couldn’t resist a chance to have a final pot luck with our dinner party crew. We had posted about our previous dinner party which honored foods from the Bay Area. But this time we were all pressed for time, so we went with a three ingredient theme, inspired by the cooking show Chopped. To get supplies, we visited three of our fave Berkeley food shops that we dearly miss: Berkeley Bowl (the best grocery store in the world), the Cheese Board (a co-op that has no less than 5 types of feta in addition to pretty much any other type of cheese), and the Vine Street Wine Shop (all wines are well described and under $25…need I say more?).
My contribution to the three ingredient dinner party was 1) a dish of cantaloupe wrapped in sage in proscuitto and 2) ricotta mixed with herbs and olives on toast. Nathan created a salad of roasted carrots, arugula and avocado (a simplified version of this excellent recipe from Food & Wine). Add in a roast chicken, a cauliflower “risotto”, more greens and a cobbler and we were well fed and happy.
It was great to be back in the Bay Area yet China was still fresh in our memories. The noodles, and dumplings and tofu…oh yum. I never tire of it and wanted more. Fortunately, our friends were on the same page so six of us gathered round a table for dim sum at Hong Kong Lounge. Our table was soon laden with steamer baskets full of delectable treats on par with the dim sum we had recently enjoyed in HK.
In our visit to the Bay Area we were fortunate enough to spend time with many more people than I have mentioned here. For all those who hosted us, dined with us, drank with us and/or danced with us, we take a bit of you with us wherever we go. And by a bit, I mean a lot.