[SF/Sonoma restaurants]

Restaurant : GARY DANKO

Tops in service. We had 4 servers. As soon as we enter the restaurant, we

are handed our drinks.

Our server was the epitomy of grace and consideration. I have never had a

server anywhere who compared. Her timing and patience were flawless.

For a room of 65 tables, it is lively conversation, so speak up a little.

We chose the Chef's Tasting Menu, and it is very flexible, you can order 3 apetizers if

you want.

For starters: Gazpacho soup, zesty and great.

Apetizer: Oyster with leeks, zucchini pearls and Ostera caviar. (Savory, great)

I also tried the Foie Gras with a fig sauce I think, really sweet and great

LOBSTER, with morels and a potato puree

DUCK BREAST , in a plum compote

CHEESE SELECTION: A nice tray brought tableside of 20 cheeses, you get to

select 4.

Vallencay, Loire Valley, "not pasteurized" (I won't tell)

Cowgirl Creamery, Triple Cream

Saint Nectaire

Roaring 40"s Blue Cheese, Tasmania

DESSERT:

Fig with fig ice cream, and a Sabayon pink sauce

Chocolate Souflee with 2 chocolate sauces

Creme Brulee, brilliant of the chef, 3 are served, Butterscotch, Chocolate, and

Vanilla. This way you don't get bored. And they are full size servings.

The rave: believe it or not, they make this butter brittle and serve you little

cookies and they give you a chocolate muffin for the mornings breakfast, but my

husband still talks about the butter brittle. A great evening.

Next stop: French Laundry, Chez Panise and a bed and breakfast. I'm more a

country gal.

[SF/Sonoma restaurants]

I forgot to mention a component about the Fifth Floor. Each dish has a

specially designed plate. The bowl of Lobster is deep, to get the full aroma.

You feel that each dish is like a painting, and they wanted it to be perfectly framed.

[SF/Sonoma restaurants]

The Fifth Floor Restaurant

I had Five waiters. They were exceptionally personable, I got to know a

little about them; where they were married, new 4 mo. old son, from England,

married to the bartender, etc. etc. this makes it special for me. I was very

surprised how friendly people are in S.F. !

The decor is romantic and dramatic, black and white animal pattern carpeting,

red walls, beautiful linen. It's possible to have a quiet relaxing conversation here.

I had Llanllyr bottled water. Organic water from an 800 year old spring in Whales.

Bread: WARMED olive bread and wheat bread.

Little starter: Honey chicken in a broth.

Chef's Tasting:

SCALLOP: One scallop in a passion fruit vanilla bean reduction

SKATE: In a terryiyaki sauce

LOBSTER CAPPUCCINO: Pieces of lobster and shrimp in the bowl,

with a cognac chestnut broth.

FOIE GRAS: (Ordered additional to tasting). Two sauces, a brown

reduction sauce, and a sweet English pea chantrelle reduction with

tapioca pearls. Very savory, really bringing out the best flavors.

PORK BELLY: Neman ranch pork. With black peppercorns, and black

truffle jus. (This is a special cooking process, 2 days in a low temp.

water bath).

Served with: Braised white asparagus cut on the bias, in a truffle

vinaigrette. (This caught my attention because it was flavorful, the

pepper dissolves beautifully, and it was a very tender morsel.

Complimentary WATERMELON SOUP, with Straus Natural Farms Sherbert

(a yogurt, not cream).

DESSERT:

VALHRONA CHOCOLATE MOUSSE, with a passionfruit sauce.

Also we ordered (pigs) The APPLE DESSERT: Fugi apples, peeled and cooked,

with a Sabayon, Riesling sauce poured on top, also served with pastry AND a

green apple sorbet. (tastes better than it reads, great.)

I really wanted to try the Lobster and the Prime Rib had a cherry reduction sauce.

So I will definately return. It was a great evening.

sauce, so I will definately be back.

[SF/Sonoma restaurants]

Boulevard for lunch:

Great food, perfectly prepared, a snazzy decor, and an on-top-of-it waiter.

I like the revolving door as you enter, and the mosaics on the floor. Great

men's bathroom.

Starters: Clams cassino (I'm in S.F.!)

A goat cheese-onion fig tart (great crust)

Lobster bisque with chantrelles and the freshest sweetest

crunchiest corn. (I generally do not like whole corn in my soup, this

changed my mind)

Meal: Tournedos Rossini, surrounded by minute chantrelles (BUTTER!!)

Dessert: Cheese selection with grapes and almonds

Sur la Table is across the street one block.

Suggestion: Instead of the bread displayed on the wall in iron baskets, it

should be warmed in the oven. Why not ask your server to do this for you.

[SF/Sonoma restaurants]

KarenS, I did send the octopus back, (quietly) and I was wondering how far I was

from the restroom, could I make it there. Something definatley tasted bad, I have

learned to cook octopus this year, ( nothing to it!) So it could have been a fluke.

Once I ate a cooked mussel, and unfortunately it slipped down the throat before I

was able to stop the bad mussel. And out it came in the parking lot, only the mussel,

not even the entire dinner.

So I hope not to offend anyone here, because my meal wasn't so great. And I think we only had one server for 10 people, he never brought my 7 ups ( and it was my boss

who took us out, so I didn't want anyone to know my stomach was upset from the fish- and make them feel bad).

The buffalo mozzarella was the freshest, I asked them if they made it there, they said no. I asked where I could get it, they didn't know. So what's good on the menu?

[SF/Sonoma restaurants]

Last complaint: Scala's Bistro. I felt the menu selection was so limited for a

restaurant that size. I went with a party of 10 people. The fig salade was very

good, as well as the ravioli's in a cream sauce. I had the gazpacho for starters, and it

was pretty flavorless, as well as the green goddess salade, lacked flavor, and I

returned the octopus salade, it was the worst smelling dish,and taste that I can

remember in years, and I was not alone on opinion. In fact I didn't feel good after,

and cancelled my order. My husband thought I was going to get sick. I tried a

teaspoon of everyone's desserts, and we thought they were all uneventful. The service was not great either. He kept on forgetting and bringing dishes late. One

person with no food while everyone else is eating. So I would say it had some

good points and some bad points. But is this really Italien food?

[SF/Sonoma restaurants]

I had too high expectations of McKormick and Kuleto's. My husband said, "When you

enter the restaurant, from the bar, it's reminescent of a sports bar. The staff are NOT

SERIOUS about their job. Once seated McKormick's tries to present the illusion of a fine

dining establishment, it may work for some." Perhaps dining at some great restaurants the day before and after dwarfted the experience. Here's why I was

disappointed: I'm looking forward to my first taste of San Francisco bread. WARMED

would have been my preference. I've had better SF Bread. I get the clam chowder, or

should I say potato chowder, I counted TWO clams in my soup, AND no cracked pepper

was offered. The service was terrible, for 2p.m. non-rush. I always had great service

at Tadich Grill. However, the view was a 10. Boats, swimmers, Alcatraz, panoramic

scenery. The oysters were fresh. The food: My husband said his Ono was overcooked and the breading had already fallen off the fish on arrival. My Halibut

cheek was very good. I just expected great service, and a great fish "plate". So we

decided not to order Lobster since things weren't going well. My other restaurants

FAR EXCEEDED my expectations and I loved those! So I will report on those later.

[SF/Sonoma restaurants]

Just got back from San Francisco. I will describe the dishes I had in

detail when I get my notes back:

#1 Restaurant Fifth Floor, outstanding- my favorite for dinner, perfect...

#2 Gary Danko , outstanding, dinner.

#3 Boulevard, great lunch, tournedos rosini

#4 I would avoid McCormick, on fishermans's warf, a tourist trap, fish was o.k.

and not so good, poor service, cold bread, on and on, no clams in clam chowder.

View is great. Very disappointing.

#5 Scalas, Italien. Some good and some bad, watch what you order.

[Trip to Santa Barbara this Oct.]

FireIslandish

I forgot to mention, welcome to Santa Barbara. ( I have been down, several

months to go still before I can really cook. )

But you are welcome to come to our home and I will cook you some decent

Mexican food if you like, my husband is Mexican, and I have learned everything

from scratch, his Mom is the BEST cook, so I have been priviledged to be taught by

her, the best chile rellanos, mole, you name it. That is why we don't think Superica

is very good. # 16 probably is your best bet. To us it's a step above taco bell...

So neighbor, give me an e-mail in 3 months, and I'd love to cook whatever type

of food you enjoy.

[The American Way of Eating]

I think it's about individual choices and consciousness. The "natural"

food restaurants where I live are no different from others, so I choose not to go

there. I just got the book The Raw Truth, and it's all about foods TOO high in

sugar and salt.

I see many people flood our farmer's markets. We have FIVE a week, not just

on the weekends.

I eat salads for dessert. We have all been highly educated about what foods

are good for us. How much protein, etc. I spent the summer in Paris, the food

was not healthy. It's no different anywhere else, except the care taken with

ingredients, and fresh produce. My neighbors grow there own vegetables and go

to the Farmers's Market.

I go with the Chef, Isabelle, at Citronelle. She KNOWS the freshest produce and

best at the Farmer's Markets. So which restaurants use organic produce? Those

are the one's I go to.

I think we are blessed with an abundance of great products and knowledge

of what we need to stay healthy and fit.

I am a dental hygienist, and taking good care of your teeth, can mean a healthy

heart. So we can choose to value and respect our bodies, or ignore it with the

attitude "I Know so-and-so who drank and smoked and lived to be 90."

It takes time and energy and respect and love to take care of our bodies

and thankfulness for what we have. Loving good food, loving how we treat

one another and the LANGUAGE we use, and how our words and actions affect

one another.

[Trip to Santa Barbara this Oct.]

Hi, I live in Santa Barbara, for 28 years. There is no great Italien food,

or seafood. I've eaten at all of the above mentioned. S.B. Shellfish was really

horrible. Noisy for a small place, and overcooked calamari. The locals here, and

most of my friends do not like Bacara. I had a salade with no dressing on it.

Not good food. Downeys is boring. But they do have a good lobster salade,

and the tenderloin you can suck through a straw, no desserts. Nothing very

interesting. Nothing has changed there on the menu. I really don't like the

Wine Bistro, the osso bucco was minute. Nothing to excite. There is a table by

the fireplace, that is choice. La Superica is just nothing to toot about. No

atmosphere, no sauces, a la carte. I make much better food. No rice. They do make

homemade torillas, no big deal. You will be disapointed!!

For lunch I would go to the Biltmore, and eat outside. The food is great, it's

really changed this last year. You can order lobster, or whatever you want, if it's

not on the menu. It's just nice to see the dolphins and it's a relaxing atmosphere.

I like the food at Citronelle. The Carpaccio of Eel is a masterpiece. The enrobed

shrimp is wonderful as an apetizer. The caesear salade is too rich, you won't be

able to eat your meal. Celery root soup is great. Duck. Chocolate pear dessert.

Don't get the Napoleon dessert, it's like a crunchy cookie. Seafood entrees cooked

perfectly.

I like the Sage and Onion. They have the BEST cheese souflee in the world, anI eat in New York and San Francisco, etc. Also the soup as the complimentary, can be

ordered as a bowl, see my Roasted Corn and Truffle Cappuchino recipe I posted.

They have another great soup on the menu, oriental-sweet, coconut. The

prime rib is always good. The desserts are awful. Go to the Biltmore for coffee

and chocolate covered strawberries, or chocolate souflee and listen to the

music there from 9-12p.m. at La Sala Lounge, the ONLY music in town on Saturdays

and Fridays.

I used to like San Ysidro Ranch, but the last few times were really unbelievably

bad. Tough steak, etc. Oili y Limone as well 3 hours of no service, and nothing

notable. Same with Bouchon. (raw garlic) Typical food, nothing specially prepared.

It's time for lunch. E-mail me if you want sushi recommendations, those are

pretty good.

Also the El Encanto has changed their menu, but I haven't eaten there this year.

So I have only mentioned 3 1/2 restaurants. Our restaurants overall are not very

good.

[Chef's/Kitchen Tables]

The restaurant where I work has a marvelous chef's table (click my WWW icon, if you are interested). It seats 6-8. The table is in its own alcove inside the kitchen, fully visible from the dining room, as the entire kitchen is on display from the room. Many times, the kitchen is the quietest place in the restaurant. One of the advantages of an exhibition kitchen is that the cooks must constantly clean after themselves. The only person allowed to raise his voice is the chef. The chef's table offers a 10 course dinner with wines paired by me for each course. Our maitre d' goes to great lengths to explain to people asking about the chef's table that it is for people interested in food and in trying new things. It is not intended for people who only eat meat and potatoes, vegans , well, you get the drift. When the chef sees that people are excited about his food, it sparks his creativity. We tend not to have people with long lists of "I don't eat this, this and that". Some of the best times I can remember at work have involved the interaction with the chef's table clientele.

Hi Mark, I spend alot of time in the kitchen at Citronelle in Santa Barbara, THe

Kitchen is immaculate and the ingredients are of the highest quality and

freshness. It's great that the cooks can see the ocean from the kitchen.

I had a great lunch with Michel Richard this last July when he came for a visit,

tell him "Jennifer" loved his company. He is very generous, I love that, more

food and more drinks and more drinks.

[Roasted Corn and Truffle Cappuccino]

Roasted Corn and Truffle Cappuccino

Serves 8 as Soup.

I posted this on another website, and I think only 11

people clicked on. This is an outstanding soup. It has

a unique taste, nothing like cream of corn, which I find

too sweet. It is the recipe of Steven Guiles from the

Sage and Onion in Santa Barbara. I believe he cooked for

the "Queen" and I bet this was her favorite soup. I feel

like royalty when I drink this. The truffle foam and

the porcini powder contribute to its uniqueness. This is

special and I hope you enjoy it. Thanks Steve for letting

me post this for everyone. You are so kind and generous.

6 ears of sweetcorn, roasted

3 yellow onions, diced

2 qts. excellent chicken stock (Homemade only allowed)

2 potatoes, peeled and chopped

1 oz. white truffle oil

1/2 head of celery, diced

1/2 leek

1 qt. cream

1.Roast the corn in 395 degree oven for 15 min.

2.In a saucepan add a little oil, and sweat down onions, and

celery that have been diced, and corn, and chopped potatoe.

Cook over high heat until potatoes are soft.

3.Add chicken stock, bring to a boil

4.Add cream and simmer for 10 min.

5.Season with salt and pepper

6.Blend and strain in fine mesh strainer, using back

of 2 in. ladle

Truffle Foam: Take 1/2 cup of soup and mix with 2 cups of

cream. Add 1 T. of truffle oil, and foam it with stick

blender over top of soup.

Sprinkle dried porcini powder over top

Note: After you trimmed the ears of corn off, you can add

the corn to boiling water, turn down the heat, and cook

for 15 min. and add a little of this sweet broth to the

soup if desired.

Keywords: Soup, Hors d'oeuvre, Easy

( RG601 )

[Avocado Soup]

Avocado Soup

Serves 8 as Soupor 8 as Appetizer.

I made this for the first time tonight. It was rich and

creamy and had a nice bite with the jalapeno, and a nice

lingering taste with the sherry.

I like to make a dish twice, and move on. Next time I

think I will garnish with carrot croutons. I'm still

thinking about the garnishes.

• 3 extra large avocados
  
• 1 clove of garlic, minced
  
• Juice of one lime
  
• 1/4 c of sherry
  
• 3 c of chicken broth
  
• 1-1/2 c of heavy cream
  
• 1 canned, seeded jalapeno pepper
  
• salt and pepper to taste
  
• extra broth if thinner consistency desired
  

Combine all ingredients in food processor and

puree until very smooth.

Keywords: Easy, Appetizer

( RG600 )

[Cucumber Pineapple Soup]

Cucumber Pineapple Soup

Serves 2 as Soup.

Adapted from The Oriental, Bangkok. As seen in the

August 2003 Gourmet

Serves "6" I would say 2 large bowls. Small portions is

best it tastes light to the tongue, but rich in flavor.

2 1/2 cups of cubed fresh pineapple I USED 2 CUPS

I feel 2 cups is better, otherwise it's a pineapple drink.

1 large seedless English cucumber, chopped and peeled

1 green bell pepper, chopped, seeded

1/4 cup of water

1/4 cup heavy cream

1 teas. Worcestershire sauce

1/4 teas. salt

1/8 teas. black pepper

Blend pineapple, cucumber, bell pepper, and water in a

food processor until thick and smooth, at least one min.

Add cream, Worces. sauce, salt and pepper and pulse till

combined. Pour through a fine sieve, pressing hard on

solids. Chill, covered, until cold, 30 min. to 1 hr.

Note: I enjoyed the remaining solid that did not go

through the sieve. I would reserve it for a side dish.

I am big into presentation, and I'm still thinking how

to make this soup attractive. Maybe a floating crisp

flavored looking flower with a slice of cucumber and a

dot of cherry tomatoe.

Blend pineapple, cucumber, bell pepper and water in a

food processor until thick and smooth, about 1-2 min.

Add cream, Worces. sauce, salt and pepper and pulse till

combined. Pour through a fine sieve into a bowl, and

press firmly on solids. Chill, covered until cold, 30min.

to one hour.

Keywords: Soup, Easy, Appetizer

( RG598 )