San Francisco Food Blog

T. Palmer

Silvanas, a dreamy dessert sensation.

​Tucked away in the back of one of several shopping centers along a very consumer-friendly street, House of Silvanas (2055 Gellert at King, Daly City) offers cool treats from the Philippines to those lucky enough to stumble on it. The small bakery is operated by Crissy and Manu Sagarbarria, the son and daughter-in-law of the owners of this Manila-based mini-chain. Crissy is usually there to provide the friendliest customer service you've probably received in a while.

The namesake silvanas look like giant, crumb-dusted French macarons. Both are largely comprised of meringue, but silvanas rely on the heft of crushed cashews and a generous swipe of buttercream filling, and are ideally served straight out of the freezer. The lighter crunch has more in common with astronaut ice cream, actually. And while the French rely on flavors such as rose and violet, the bright colors of silvanas reference tastes like ube, pandan, and buko. 

"They're basically the cookie version of the sans rival," explained Crissy Sagarbarria of the cashew and buttercream-rich cake that we will have to return for when we have the foresight to order it two days in advance -- and, perhaps, have a few more inches to spare on our waistline.

In the meantime, we feel quite satiated and happy with our box of mixed silvanas and a (now empty) bag of miniature pastries and confections, including butterscotch date bars called "Food of the Gods" and crumbly polvaron milk candy. We got a little lost trying to find this spot, labeled as "Bake Shop" on the shopping center sign from the street view. We're glad we didn't give up.

Zachary Carson/Flickr

​It's been kinda crummy out today, but it is the sort of weather that begs for a zingy beverage. Where similar products aren't well-balanced, Adina's cold Indian Chai Latte nails the ratio of milk, black tea, and sweetener (in this case, evaporated cane juice).

This organic and fair-trade beverage company is a partnership between its San Francisco-based founder Magatte Wade-Marchand and Odwalla's Greg Steltenpohl. (Adina means life in Senegal, where Wade-Marchand was born.) We've enjoyed a number of its products, including the summery lavender lemonade and nutrient powerhouse açaí and purple corn maize juice blend. But nothing has quite the power of Adina's Chai Latte to perk up a gray day.

T. Palmer

Melisser of Sugar Beat Sweets dispenses dangerous frosting shots.

​The last edition of the S.F. Vegan Bakesale in October raised $2,600 in just three hours to save kitties from Death Row, so organizers at Vegansaurus have decided to make it a bimonthly happening.

Cottontails are the focus of the next event, with fierce local bakers such as Sugar Beat Sweets, Violet Sweet Shoppe, Bike Basket Pies, Brassica Supperclub, Fat Bottom Bakery, and Cinnaholic selling animal-free delights to benefit Save a Bunny and Food Empowerment Project. Get baked on Saturday, Dec. 5, from 11 a.m. to 4 p.m. in front of Ike's Place (3506 16th St. at Sanchez).

Cups and Cakes Bakery

​Good news and bad news from cupcake land. First, the bad: Cups and Cakes Bakery (451 Ninth St. at Harrison), which was expected to open Nov. 4, has stopped projecting its actual opening date because unexpected delays keep popping up.

However, the good news is that a soft opening is imminent. Cups and Cakes tweeted that everything is being moved in this morning and hopes to be baking in its new ovens by the afternoon. If you're in the vicinity later today, stop by for a free test cookie.

T. Palmer

Spanish tortillas from Barcelona LaBona

​Outside In, a weatherproof street food party taking place indoors, seeks to unite traditional vendors with the new-school Twitter-powered posse.

Non-tweeting Mission vendors like Javi's Elotes (Mexican corn), Deja Vu gorditas and bacon-wrapped hot dogs, Peace Meals (Thai food), and Kike on a Bike are expected alongside Twitter-powered carts including Barcelona LaBona, Evil Jerk Cart, Adobo Hobo, That Guy's Fries, Brazilian Bites, Wholesome Bakery, Soul Cocina, Bacon Potato Chips, Chile Lindo, Smitten Ice Cream, Creme Brulee Cart and more. DJs such as EKG, Fausto Sousa, Rajah, Selector Ben, Yummy Melon, Chief Boima, and, in the spirit of full disclosure, this blogger will spin a palette of hip-hop and world-wise beats. There'll also be live performances from local artists including the Genie (scratch guitar god), Fossil Fool and the Gang (bike-powered rap), and Mucho Axe (South American grooves). The party takes place this Saturday, Nov. 21, from 7 p.m. to 2 a.m. at Baobab Village (3388 19th St. at Mission). Admission is $5.

thecorkdork.wordpress.com

​The upcoming workshop "How to Sell from a Mobile Unit (Legally!) in the Bay Area" hopes to dish out the 411 needed to hawk food on wheels.

Local business incubator La Cocina will break down the daunting and morphing but potentially doable path to running a food truck or mobile cart business. The discussion will include Matt Cohen, who recently relaunched his street-food aggregating site into a broader resource for vendors and the public called SF Cart Project, and yet-to-be-named city reps.

The mobile food business will be demystified on Wednesday, Dec. 16, at 6 p.m. at La Cocina (2948 Folsom at 25th St.). General admission is $25 (free to La Cocina program participants and clients of partner organizations, $15 for commercial users); RSVP if you're going to attend.

Mission Mission

​Mission Street Food gets saucy this week with Booze Night for Ladies' Night on Thursday, Nov. 19. In other words, MSF will present a menu of alcohol-tinged tastiness, with proceeds to benefit Ladies' Night, a nonprofit program from the Women's Community Clinic, the Mission Neighborhood Resource Center, and the Haight's Homeless Youth Alliance that hosts a weekly sit-down meal and other vital services for women.

Steven Gdula, author of The Warmest Room in the House: How the Kitchen Became the Heart of the 20th Century Home and proprietor of Gobba Gobba Hey, will be the guest pastry chef for the evening. He plans to offer a flight of three alcohol-infused gobs (kind of a cake sandwich): chocolate raspberry with Absinthe, buttered rum with spiced pumpkin, and Irish coffee. Sounds like a good accompaniment for the other dessert offering, a scoop of Humphry Slocombe Secret Breakfast ice cream (bourbon and corn flakes). Elyse Winery will donate wine, which will be sold for half off the retail price.

Peruse the entire tipsy menu after the jump.

T. Palmer

​Oakland's Meals for Change offers premade vegetarian and vegan entrees for sale at local independent grocers like Rainbow and Real Foods. Proceeds benefit East Bay nonprofit Bay Area Community Services (BACS) in its programs such as meals on wheels and culinary enterprise instruction.

We seriously heart MFC's vegan Shepherd-Less Pie, made with sustainable and locally sourced potatoes, azuki beans, carrots, and peppers. The fluffy potatoes are served as a rectangle on the side so they don't get soggy or soak up all the juice; the combination makes for a closer mimic of the traditional UK recipe. Sure, this meatless twist might be sacrilege to many Brits, but this is the Bay Area, where freshness of produce and subtlety of flavor is celebrated.

villagevoice.com

2010: Year of the cock?

​Local hospitality and restaurant consulting firm Andrew Freeman & Co. has just released its annual national forecasting report for 2010, its third annual Trend Watch List. We got a kick out of learning that skewers are totally hot, PLTs -- P standing for pancetta or pork belly -- are the hipper version of BLTs, and mackerel is the next "it" fish. 

Chief among the snazzier soundbites this year: "Sriracha is the new salsa," "iced tea is the new water," and "forget chicken noodle soup; it's pho, for sure."

Check out the whole Trend Watch List in handy PDF form.

T. Palmer

Nobody beats our crabs.

​Hey, like we told you earlier, we want you to enjoy Dungeness season. Just don't forget who your Daddy is, okay?

T. Palmer

​Name: Voodoo Potato Chips 
Brand: Zapp's
Origin: Gramercy, Louisiana
Found at: Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul)
Cost: $1.25
Ingredients: Potatoes, peanut oil, sugar, salt, sodium diacetate, torula yeast, dextrose, onion powder, autolyzed yeast extract, citric acid, garlic powder, paprika and turmeric extract, paprika, spice, natural smoke flavor. 
Calories per serving: 203
The word: Kettle-cooked potato chips fried in peanut oil and doused with "secret" spices from Louisiana. 
Tasting notes: These have a bit of a kick, but aren't atomically hot, with a paprika-tinged finish. Good crunch, too.  
Buy it again? Yes, and probably with a bag or three of the similar Cajun Crawtator flavor as well. 
Extra credit: Take our cue and have a Louisiana-style throwdown with authentic po boys, seafood platters, and bags of Zapp's at the newly opened Queen's in the Portola District.

T. Palmer

Fried Gulf shrimp po-boy: Worthy of devouring.

​After long and careful planning, Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul) opened its doors Nov. 6.

T. Palmer

The name is humorous, but the food is serious.

​When we first heard of an Israeli street food dude that calls himself Kike on a Bike a few weeks ago, we thought it was a joke -- the kind of inappropriate joke that we, as a member of the tribe, actually appreciate.

T. Palmer

Chef Feely's workshop.

​Roger Feely, a culinary instructor, DJ, and street-food purveyor -- all under the Soul Cocina banner -- will be the guest chef for a dinner event called Localize, with ingredients sourced from the Bay Area and ideas inspired by Feely's cooking and spice studies in India.

Highlights of the menu include kachori with Van Mourik Nut Farm almonds and Catalan Family Farm pumpkin, naan made from Sour Flour sourdough, curried Marin Sun Farms goat, and red walnut cake, with nuts from Alemany Market Nut Stand. This soulful edition of Localize takes place Monday, Nov. 23, 6:30-10 p.m., at Local Kitchen & Wine Merchant (330 First St. at Guy). Tickets for the dinner and pairing with Roederer Estate wines are $88; $64 without the wine. As of this posting, there were 33 dinner-with-wine tickets available, two for dinner only. Scoop them up at Eventbrite.

T. Palmer

​Though it appears on many local Ethiopian menus, Sheba Piano Lounge (1419 Fillmore at O' Farrell) is probably the only place in the city that reliably stocks tej, a honey wine that comes pretty close to being a nectar of the gods. If your tooth is quite sweet, order it straight up, but for something a bit more nuanced and robust, Sheba makes the Gojam cocktail, a mix of tej and white wine.

SFoodie is not exactly a booze hound, but this is the kind of thing we could picture toting around in a hip flask.

Follow us on Twitter: @SFoodie

T. Palmer

Smitten Ice Cream debuts its quince streusel flavor today.

​There are ample opportunities to check out some food cart-and-truck action in San Francisco today, whether the hankering is for lunch or dinner. Sam's Chowder Mobile of Half Moon Bay, rarely in S.F. (but still working on building a dedicated city van), will be parked at 500 Terry Francois (at Mission Bay Blvd. N.) from 11:30 a.m. to 1 p.m. Go early for a crack at the item that sells out first, the fantastically buttery lobster roll. There will also be food carts in South Park at 11:30 until they sell out. Look out for Gumbo Cart, Adobo Hobo, Wholesome Bakery, and Brazilian Bites.

Digest for a couple of hours, then head to Alabama between 21st and 22nd Streets from 4 to 6 p.m. for PizzaHacker (offering a new sourdough crust from Sour Flour, with Glaum Ranch eggs on top), Smitten Ice Cream (debuting the new quince streusel flavor), Soul Cocina, and Sweet Constructions.

After that, it'll be time for Street Food Fridays at Fabric8 (3318 22nd St. at Valencia), which takes place from 6 p.m. until the food runs out. Fill up on seconds from PizzaHacker and Soul Cocina, as well as Bacon Potato Chips, Gobba Gobba Hey, and the Crème Brûlée Cart.

TGIF!

thexocolatebar.com

Chocolate Mayan calendar by local artisan the Xocolate Bar.

​This weekend's Holiday Chocolate Show will host nearly 30 local independent confectioners, and should prove to be a good spot for scoring some thoughtful and beautiful holiday gifts, taking a snapshot of the range of ideas and presentations bubbling up in the Bay Area, or just sampling yourself silly on freebies.

In a list of high-quality vendors that our extensive research has found are pretty much all worth a nibble, there are a few stand outs: Emeryville's Charles Chocolates for triple chocolate almonds, Scotts Valley's Chocolate Visions for thick bars, Berkeley's the Xocolate Bar for edible (and sometimes erotic) art, Oakland's Coco Delice for peanut butter bonbons, and S.F.'s Neo Cocoa for classic truffles. Hit these up first before the pickin's get slim.

The cacao-fueled adventure takes place this Saturday, Nov. 14, from noon to 5 p.m. at Herbst Pavilion (99 Marina, in Fort Mason Center). Tickets are $21 ($11 children); get more info and purchase tickets at the official site.

bookcellarinc.com

Just don't put turkey in the cupcakes, okay?

​Iron Cupcake San Francisco is in a savory state of mind right now. Last month's bout took on the theme of Oktoberfest, and this month the attention turns to the even broader challenge of representing Thanksgiving in cupcake form.

There's still plenty of time to brainstorm ideas for this competition, which takes place Monday, Nov. 23, at 7 p.m. at Leland Tea Company (1416 Bush at Polk). Bakers need to preregister by the 22nd and will get in free. It's five bucks for the rest of us, but that includes a house tea to drink and copious amounts of what's sure to be an interesting array of cupcakes.

While the organizers do list turkey in their list of suggested ingredients, we implore you to avoid the bird altogether. That's just gross.

T. Palmer

Spark partners with companies such as Recchiuti to mentor youth.

​Spark is an exciting nonprofit that arranges apprenticeships between local businesses and youth. It includes a fair amount of food-oriented mentoring, setting up what might be considered dream jobs, such as learning the confectionery arts from Recchiuti.

You can support Spark's endeavors and enjoy a dizzying, legal high at the same time via its Sugar Rush benefit tomorrow night (Thursday, Nov. 12), 7-9 p.m. at 111 Minna Gallery (111 Minna at Second St.), where a star-studded list of high-end eateries including Chez Panisse, Boulevard, Michael Mina, Humphry Slocombe, Recchiuti, Spruce, and Millennium will tempt with sweets. There will also be cocktails and a silent auction. Admission is $50 online and $60 at the door.

foodnetwork.com

​The title for the third SF Food Wars challenge is Holiday Fixins-Off, a grand slam of sides with style. Organizer Jeannie Choe is currently calling all competitors. Choe is never short of prospective entrants vying for the 20 available slots, but she's hoping to cast a wider net for this one, so don't be shy if you think you've got the winning dish in your recipe arsenal. Tickets go on sale on the site on Monday, Nov. 16, at noon. Act fast if you want 'em, because the last battle sold out in about an hour.

Full disclosure: This blogger will be one of the guest judges, and will consider bribes starting now.

7x7

​We sure do love a good tee-shirt, and these clever ones from S.F. food purveyors keep us smiling:

5. THE PIZZA WAS SOOOO GREASY. I'M ASSUMING THIS WAS IN PART DUE TO THE PIG FAT by Pizzeria Delfina, in response to an irate Yelper.

herbivoreclothing.com

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4. I'm at the Muffin Top of My Game by Sugar Beat Sweets (thanks to Vegansaurus for turning us on to this one).

Boccalone

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3. TASTY SALTED PIG PARTS by Boccalone, where lard is king.

On the latest installment of Modern Marvels on the History Channel, the time line of the other white meat is traced from the introduction to America by Spanish explorers to its current genetically super-boosted ride to the plate. But, for us, it's all about the late-in-the-episode appearance of our own chef Chris Cosentino, who opens up his kitchen at Incanto (1550 Church at 28th St.) to prepare a couple of intriguing dishes: Pig brains with chanterelles, capers, and lemon brown butter, and chocolate panna cotta flavored with pig's blood. Fascinating, and not at all for the faint of heart.

fabsugar.com

Baggu is a street-food lover's friend.

​It's taken more than a few days and nights of less-than-strategic gluttony for SFoodie to develop a good system for successfully pigging out at the food carts, which tend to congregate in groups. But we've learned a few tips along the way that can enhance your experience. Check out these five items you might want to bring with you:

5. A Twitter-enabled portable device is a life-saver for those times when you show up and there's only tumbleweeds where you expected cheesecake or curry. Our local vendors are pretty good about being where they say they'll be, but plans do sometimes change once out in the field and Twitter will often help guide you to the correct place. 

4. An empty bag is helpful for carrying extras. When it comes to some of the more novel offerings out there -- like, say, the bacon potato chips -- we've often been tempted to buy an extra for a friend who isn't there to enjoy. We're partial to Baggu, which folds easily into a small square that you can slip into your other bag or pocket.

3. You'll never be unhappy packing a beverage; besides Urbanectar, The Chai Cart, occasional libations from Soul Cocina, or drinks served on trucks, there aren't a lot of vendors offering liquids out there

T. Palmer

​Name: Sweet Onion and Crème Fraîche Flat Bread
Brand: Rustic Bakery
Origin: Sonoma
Found at: Faletti's (308 Broderick at Fell)
Cost: $5.99
Ingredients:Unbleached flour, seasonal sweet onions, creme fraiche, olive oil, turbinado sugar, wild yeast starter, sesame seeds, sea salt.
Calories per serving: 80
The word: Artisan flat bread made by hand in small batches.
Tasting notes: The delicate, muted flavor is still strong enough to shine on its own without the crutch of condiments.
Buy it again? Yep, they're quite addictive.
Extra credit: Even though the wrapper suggests Gruyère, cheddar, and Dry Jack, our perfect pairing is a package of these slathered with some luscious goat cheese.

Pixar

​One of the most endearing aspects of Pixar's incredibly charming digital 3D flick UP is how Oakland ice cream institution Fenton's Creamery (4226 Piedmont at Entrada, Oakland) is one of the chief draws back to land for the balloon-flying main characters, a place of great sentimental importance. Stop by the shop next Tuesday, Nov. 10, from 5-8 p.m. to celebrate the Blu-Ray and DVD releases of the film. Pixar animators will demonstrate how they drew the characters, with contests to win the film, Pixar prize packages, and free ice cream from Fenton's.

There'll also be a "Spirit of Adventure" sundae served for that occasion and that occasion only. We don't have any further details on flavors, but if you truly have a spirit of adventure, you can roll with anything.

T. Palmer

​If like us, you grew up here and are of a certain age, at some point in your life you've probably wondered what the heck an egg cream is . These days, you don't have to go all the way to New York to get a good answer to the question, only as far as Miller's East Coast Deli (1725 Polk at Washington).

An egg cream typically contains no more than whole milk, seltzer water, and chocolate syrup, but the blend produces a sweet foamy head that disappears fairly fast. The ones at Miller's come in a pint glass, but that usually doesn't stop us from ordering two, in our minds a necessity to soak up the hearty deli fare.

Incidentally, Wikipedia lists a regional variation called a "San Francisco egg cream," which calls for the addition of hazelnut syrup. The Menupages Find-a-Food feature lists only three places in San Francisco to get an egg cream (Miller's, Home Plate, and Toy Boat Dessert Cafe), so where did this supposed S.F. version originate?

T. Palmer

​This month's cooking competition at Omnivore Books (3885A Cesar Chavez at Church) focuses on the pumpkin. The event, which takes place on Saturday, Nov. 21, from 4 to 5 p.m., is free for contestants and $5 for tasters. Push the boundaries of what's gastronomically possible with the orange globe, be voted the people's choice, and Omnivore will split the proceeds with you.

Cheers to Tablehopper for tipping us off to the existence of a foodie film with a trailer that sucked us right in with its blend of combative tension, sheer novelty, and sociological curiosity. Ready, Set, Bag! -- a quest for the championship title at the National Grocer's Association's Best Bagger competition, screens Thursday,  Nov. 19, at 7 p.m. at the Roxie Theater (3117 16th St. at Valencia). SFoodie will be there, searching for expert tips for when we have to bag our own at Rainbow.

T. Palmer

Plough through this like a lady.

​Sometimes, when amongst the dainty finger sandwiches and cups at Lovejoy's Tea Room (1351 Church at Clipper), a hankering for something more substantial might arise. SFoodie is no Miss Manners, mind you, but we've got a suggestion for how to balance one's feminine exterior with a seriously macho appetite.

The Ploughman's Lunch ($13.95) is a tribute to the English working class tradition (also shortened as a Ploughman's) of a simple bread and cheese lunch. Lovejoy's jazzes it up in many ways: Toast-pointing the bread, expanding the range of cheeses beyond Stilton to chevre and blue (both delicious with Branston pickle chutney), and adding the very Californian twists of artichoke hummus, mixed greens, and seasonal fruit. It'll fill you up much more than those finger sandwiches ($3.50), but the roast beef and horseradish, bay shrimp and mayo, and cream cheese and green apple varieties shouldn't be missed.

T. Palmer

PizzaHacker is on today's street-food lunch menu.

​Food cart excitement comes to China Basin from noon to 2 p.m. today in front of Little Skillet (360 Ritch at Townsend). Your options for today include gourmet FrankenWeber-fired pizza from PizzaHacker, homemade Spanish tortilla (the potato omelet kind) from newer vendor Barcelonalabona, rich and freshly mixed ice cream from Smitten, and Little Skillet's usual fare (chicken and waffles, po' boys, etc.).