Combine food, technology, and a little bit of luck and you have the gist of the big-city culinary world. Pop-ups pop up faster than under-toasted waffles; everything is so focussed on the next big thing (S4, I’m looking at you), that the food-inclined youth often forget where the future of food came from – the basics of the past.
Philz that killz – been caffeinating off this one since Berks
I spent the last few days visiting revisiting said past with family and friends, walking away with a key piece of advice that my old pastry co-worker imparted: Learn the basic shit before you get cute.
While we were talking meringue and panna cotta (more on that later this week), this holds true for most things in life. And after last week’s roller coaster, I’m excited to delve back into the basics of my desserts/job/life goals.
You can’t think ten steps ahead if you don’t know what the first three were.
Beautifully seared trout with pumpkin seeds, serrano chile, chard, and butter beans from Nopalito. This restaurant is all about the classics of Mexican cuisine (read: Not burritos). I only wish they took reservations, because I don’t fancy waiting an hour in the blustery SF weather. But then again, they do have fudge paletas that make the wait worth it.
L to R: Nate Appleman, culinary manager of Chipotle and my former boss/chef at A16; sofritas tacos (for some reason, sofritas sounds like it could fit into the Harlem Shake song if you say it right); the Big Gay Ice Cream Truck makes an appearance all the way from NYC!
The Chipotle Cultivate Festival (seriously, there are way too many festivals in Golden Gate Park during summertime). A surprisingly educational experience, the event touted Chipotle’s sustainable farming techniques and broke down their menu to demonstrate how much healthier it is versus a McDonald’s cheeseburger. With my old chef at the helm of culinary manager, this QSR has won me over.
Chili paneer samosas are good and all, but DAMN Ranbir Kapoor you just about did me in with that dancing and extra-skinny tie suits
At the end of the day, nothing is better than a good masala Bollywood movie and some equally spicy Indian-Chinese food. I can’t tell you how many times this film-food combo has occurred, but it never disappoints me. And Ranbir Kapoor, you’re pretty damn good to look at.
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