Bye Bye Masque
The word arrived last week that Masque Ristorante in the Hills (see post from July 21) closed in September! The end of a short lived era although not hard to believe. No reason was given for the closure, one can only assume that the state of the economy coupled with the sliding quality of service and food not to mention the consistent cheesiness factor of the patrons had an impact.
Thankfully, Masque’s original chef and founder, Angelo Auriana came to his senses and left two years ago, which in my opinion was the beginning of the end. He is currently Executive Chef at Emporio Rulli Gran Caffé & Ristorante on Chestnut Street in the Marina. From what I understand he is making special menus and personal appearances on Tuesday, Friday, and Saturday nights. I plan to go this Tuesday and encourage you to go soon. Angelo’s a master in the kitchen – his food won’t disappoint. Buon Gusto!
mkmtEAT | Comment (0)Three Sheets
For those of us with a passion for travel, meeting the locals and drinking like a native, Zane Lampley offers up the ultimate in entertainment… This has recently become one of Sassi’s fave’s and one of the few shows we watch together. He giggles and I add whatever the destination to the list of places we must go next!
It’s impossible not to love Zane and his motto of “around the world one drink at a time”
Watch Zane as he travels the world drinking like a local.
The Frozen Chocolate Malt
Why does eating a frozen chocolate malt on a wooden spoon taste so good?
I found myself contemplating this question after I bought one early in the 4th quarter of the USC v. Ohio State game. The Trojans had impressively put the game away so I was no longer nervous about the outcome when the malt guy came up the stairs bellowing “Malts, get your frozen chocolate malts here.” My mouth watered, I had to have one, and all of a sudden I was transported to a time that I was a kid sitting with my Dad at another Trojan game or was it a baseball game long ago eating a frozen chocolate malt.
I peeled the paper off the wooden spoon, lifted the tab on the lid, pulled it back, and dug in. The malt was rock hard. I would need to be patient. Damn those über-efficient over the neck freezer contraptions the vendors wear. They do too good of a job keeping things frozen!
Fearful of breaking my wooden spoon, I let the malt melt for a while and when I couldn’t wait any longer, had my first bite. By that time it was perfectly melted around the sides. I finished within minutes. Sitting next to me, Ed shook his head in disbelief and gave me grief that I didn’t save a bite for Dad!
mkmtEAT, mkmtLIVE | Comment (0)Dinner at Eric's
It had been several years since I had last dined at Eric’s restaurant in Noe Valley. I used to be a frequent visitor both for dining in and take out. When we go for Asian food it’s usually a negotiation, I prefer Thai or Vietnamese and Paul’s preference is Chinese. When Paul wins the negotiation we often go to Eliza’s in Potrero Hill, a relative of Eric’s. Recently Paul saw a stellar review for Eric’s so we thought we’d mix it up and head to Noe!
We arrived at 6:40 and our timing couldn’t have been better, a car was leaving a spot across the street and we were seated without having to wait – just before the rush.
Eric’s is located on the corner so while the room is small and tables close the floor to ceiling windows on two sides coupled with bright white and yellow walls make for a fresh and light interior. We sat against a wall that had a shelf full of thriving orchids and several awards from the likes of CitySearch, SF Bay Guardian, and Zagat…
So far we were impressed and with stomachs grumbling looking forward to placing our order. Paul leaned across the table and suggested we have a couple of Tsingtao’s while perusing the menu and before we knew it, they arrived at our table. The service was quick and intuitive.
We started with vegetarian spring rolls that were full of tofu, carrots, celery, sprouts and a few other veggies. They were served straight from the fryer – piping hot and crispy-crunchy. We had a hard time deciding what else to order – we were hungry and so many things sounded good. We ended up selecting 3 entrées to share and figured that whatever we didn’t eat would be good for lunch.
The first entrée that came out was the Sesame Beef. Thinly sliced beef was braised in Szechwan sauce and sprinkled with sesame seeds. Served on a bed of thin crispy cellophane noodles this dish was simple, had a bit of heat and rich flavor. Next up was Hunan Lamb. Slices of spring leg of lamb were stir fried with leeks, red bell pepper, and garlic. The lamb was tender and the sauce a pleasing combination of sweet and spicy. Our final entrée was Eric’s Chow Mein. I must explain that Chow Mein is a fave of Paul’s and a required order when we eat Chinese food. He likes Eliza’s so there was a high standard to live up to. Eric’s excelled. It was served streaming hot with large chunks of chicken and generous amounts of asparagus, zucchini, and snow peas atop thick chow mein noodles.
After his first bite, Paul exclaimed “Eric’s gets an A!” Not a surprise for a restaurant that has been going strong for 17 years and has spawned off shoots such as Eliza’s and Alice’s! By the time we left an hour and a quarter later, the line was out the door and the restaurant buzzing. The next time Paul wins the where to have Asian food negotiation, we’ll be back!
Eric’s Restaurant
1500 Church Street @ 26th
415.282.0919
Sassi Stars
Every Day Eating
Paul gives Eric’s 3.875 Sassi Stars
Five Nights in Tribeca
Traveling for business is never a picnic and my last trip to NY was no exception. It took a 2 hour delay upon take off, a diversion to Pittsburgh and 3 hours on the tarmac before the plane finally touched down 14 hours later at JFK after midnight. I checked into the new Duane Street Hotel, a boutique hotel in Tribeca that opened at the beginning of the year that has received accolades in Condé Nast Traveler as one of the “hottest new hotels in NY”. Usually I stay in the mid-town jungle but this time I thought I’d try a neighborhood. I booked my trip on Priceline and after 3 rejections of my bid, the Duane Street took me. Tribeca would be my home for 6 days.
The room was small (as expected) and very well appointed with furniture for each room custom designed by Paul Vega Architects. The floors were light wood and the walls pear green. The bathroom was slate with one of those big rainforest showerheads. After unpacking, I climbed between the sheets ready for a good rest…. and then the pounding began and lasted all night. I learned the next morning that there was a construction project going on next door and I was in one of the rooms that had yet to be soundproofed. A meeting with the manager took care of that and I was moved into the prototype room for the soundproofing project. The next 4 nights were silent. One question for the Duane…. If a soundproof room was available when I checked in, why didn’t you put me in it to begin with? All in all, I enjoyed the rest of my stay. The staff was helpful and friendly. Each night upon my return from dinner I was greeted with smiles and queries about where I went and how I liked it. The best part was that next to my bed was a late night cookie or brownie.
The subway is steps from the front door so everywhere I needed to go for work and for play was easily accessible.
Due to the late arrival, my 5 nights in Tribeca worked out to be just 4 nights which was a little disappointing. The days were full with work but from 7pm until bedtime, I was committed to making the most of them.
The second night (but really the first real night) I had dinner with friends at The Odeon. This iconic NY restaurant was made famous in the 80’s as a Mecca for the hard-partying crowd. Andy Warhol and his entourage frequented this hip and stylish classic French-American brasserie. If only the walls could talk there would be some wild stories to tell. Our waitress was polite and professional. I ordered the Warm Goat Cheese Salad and an Omelet with asparagus, cheese, and mushrooms. Both were made to perfection. We had frites for the table and shared buttermilk ice cream, which was divine, for dessert.
The next night, by coincidence, we went to dinner at Village in Greenwich Village. Chef Stephen Lyle was the chef at The Odeon in the 80’s during its heyday. His cooking style is “sophisticated simplicity” and his signature is combining traditional French brasserie cooking with Mediterranean, Asian, and Mexican flavors. Village is art-deco in style and our group was seated in the back room underneath an impressively large vintage skylight. If it weren’t 2008, we could have easily been sitting in the same room in the 1920’s. For dinner, I enjoyed the Arugula, Fig, and Nectarine Salad with Hazelnuts and Feta. The flavors were complimentary and blended together well. For the main course I had to have the quintessential bistro combo, Steak and Frites. Our waiter was a good sport as the group was a bit rambunctious and treated us to several desserts that were passed around the table and shared.
The fourth night I was on my own and after walking around SOHO looking for a mani/pedi and doing some shopping I slipped into Bread Tribeca, a cozy neighborhood Italian spot. The décor is stylish and contemporary with white brick walls and lots of candlelight. The bathrooms were très cool with deep, rectangular charcoal colored basins full of black rocks and pebbles that glistened in the water. I bellied up to the bar and enjoyed a glass of rosé along with a wood oven pizza with cracker thin crust topped with provolone, proscuitto, and arugula. It was the perfect combination of light crispy crust, salty proscuitto, and a little bitter from the arugula – a pizza salad of sorts. I couldn’t have been happier with my find!
On the fifth night, after a full evening of shopping, we ended up at Paradou in the Meatpacking district. With one tiny room and a garden, Paradou is a little slice of Provence in Manhattan. The ceilings are high and brick walls white washed which made for a lovely contrast with the Provençal blue door and window sills. The wine list is extensive and it was refreshing to be able to order by the glass, ½ carafe or carafe. We were able to sample a few different varietals with our meal. I ordered the Arugula and Pear Salad with Goat Cheese and the Poulet. The presentation was great on both and the salad was very good but the chicken was a bit dry and vegetables uninspired. The best part of the meal was the company and getting to know some of the fabulous ladies with whom I work.
As I headed to the airport on Day 6, I stopped at the Carnegie Deli and picked up a pound of pastrami + all of the essentials to make sandwiches when I got home. They packed it for the plane and I was off. I figured that while the girl had to leave NY she could take a part of it with her to be shared with Paul and enjoyed at home in San Francisco.
Duane Street Hotel
130 Duane Street
212.964.4600
The Odeon
145 West Broadway
212.233.0507
Village
62 West 9th Street @ 16th Ave
212.505.3355
Bread Tribeca
301 Church Street
212.334.8282
Paradou
8 Little West 12th St
(212) 463-8345
Private Chef in Tahoe
It was the picture perfect summer weekend in Tahoe. Warm, bright blue sky, bunnies nibbling grass in the back yard, wildflowers aplenty, and a refrigerator full of chilled wine. We settled into our luxe yet comfortable home in Northstar. This home gets serious “Sassi Stars” the term that has been coined for my husband, the traveler with high standards. He would have loved it – in fact, I’m bringing him back in Oct and he WILL love it!
Sassi Stars aside, the real star of the girl’s weekend was the chef we hired to make dinner for us on Saturday night. What a treat it was to have someone prepare, serve, and clean up after the meal.
Our menu commenced with the cheese and fruit platter. Red, green and black grapes, figs picked that morning, and apricots paired with baked brie en croute, and a tangy goat cheese were featured. This starter is a winner and so easy for anyone to make at home – all it takes is a trip to the farmer’s market or specialty grocer and then it’s just a matter of assembly on a beautiful platter.
Next was an heirloom tomato salad with fresh mozzarella and basil dressed with olive oil and aged balsamic vinegar – yum! Heirlooms are the only kind of tomato I eat so I eat them every day this time of year!
The our entrée was a choice between a chicken breast stuffed with feta and dried cranberries, scalloped potatoes, and asparagus or ono (flown in from Hawaii on Friday) with mango salsa, orzo and asparagus. I had the ono which was moist and meaty. The mango salsa was a refreshing accompaniment. I would have swapped the orzo for the scalloped potatoes which were To Die For and the asparagus was expertly steamed and slightly crunchy.
For dessert we indulged in a mixed organic berry cobbler with vanilla ice cream. There was quite a bit left over which was enjoyed for breakfast Sunday morning!
Aside from the stellar meal, I have to say that Northstar Rocks! Between the complimentary shuttle that picks up curbside, to the gondola and chairlifts that took us to the launching points of two memorable hikes, to lounging poolside, summertime is a great time to visit this resort.
If only we were there for a few more days we could have played golf, gone horse back riding, caught some fish, and explored more hiking trails while staying in our home with Sassi Stars….
mkmtEAT, mkmtGO | Comment (0)When Was the Last Time You Ate a Corn Dog?
I wouldn’t have been able to answer that question a couple of weeks ago but now, I can proudly say that I have had 2 since mid-July. And with this confession, I’m scared… but let me explain… there is good reason for the corn dog consumption…. the Santa Cruz Beach Boardwalk – twice in 3 weeks! The motive was to ride the Giant Dipper but who can go to an amusement park without eating the requisite corn dog… especially when the concession is adjacent to the Dipper?
So this got me thinking…. How often does the average person eat a corn dog and where can the best dog be found? I don’t know the answer to these questions but I’ve learned that a lot of people like to indulge. National Corn Dog Day is celebrated in all 50 states of the union, the District of Columbia, and in 6 international locales with Pabst Blue Ribbon beer as the official sponsor. Mark your calendars for sometime next March (last year it was the 22nd) and seek it out in a city near you…or better yet, host your own corn dog celebration… I’m inviting him… 
Making corn dogs at home sounds easy. Here is a recipe adapted from the National Corn Dog Website – pinched, not tested, so make at your own risk. Now if someone could figure out how to infuse the Corn Dog with mustard so it’s between the dog and the batter that would be a real winner of a wiener.
Basic Corn Dogs
1 gallon vegetable oil
1 egg, beaten
1/4 cup milk
1/4 cup cornmeal
1/4 teaspoon kosher salt
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon sugar
6 all beef hot dogs
6 wooden chopsticks
Heat oil in a deep fryer or a large, deep, heavy pot to 375 degrees.
In a bowl, mix together remaining ingredients except the wieners. Transfer to a plate or flat pie pan. Insert chopsticks into wieners about 1/3 through. Make sure there’s plenty left to hold on to! Roll wieners in the batter until thoroughly coated. Dip in the fryer and deep fry for 5-6 minutes until golden brown.
Serve immediately with mustard and ketchup and a ice cold beer!
mkmtCOOK, mkmtEAT, mkmtGO, mkmtLIVE | Comment (0)Al Fresco Wine Dinner
Not long ago I attended a special wine dinner at Masque Restorante in El Dorado Hills. While I had become skeptical of the restaurant during the 3 years I lived in the Hills; actually I had fired it, the combination of getting together with good friends who I hadn’t seen in a long time over a wine pairing dinner – as advertised by the restaurant featuring a special menu that the chef and winemaker had collaborated on – sounded like a fun way to spend a Friday night and worthy of the 3 hour drive in traffic from SF.
Upon arrival we were shown to our table in a side courtyard. It was 90+ degrees outside and the sun was shining directly on our table. We sat down and were presented with our check that included a 20% gratuity and a line to leave additional gratuity – all before our waiter greeted us, our first glass of wine was poured, and our first course was served. Now I have a question, what restaurant asks you to pay the bill before the meal and asks for additional gratuity before any form of service is rendered? I am all for being a generous tipper if the staff is worthy, but a mandatory 20% already added on and the assumption that I would want to leave more before even seeing the mug of my waiter – they have to be kidding!
After signing the check and leaving the mandatory 20%, there was an announcement from the sommelier that the winemaker was running a little late and he should be there soon. Were we becoming victims of the ol’ bait and switch?
Another 10-15 minutes passed before the waiter arrived and asked if we’d like a glass of wine. By this time we were wilting on the vine and put the first glass down.
Forty-five minutes after dinner was supposed to commence there was still no sign of the winemaker and the first course was served. Parmesan Basket with Proscuitto and Tuscan Melon was expertly paired with the Sauvignon Blanc. The courses that followed included a trio of raw seafood featuring an oyster, a scallop, and Branzino drizzled with Arugula Puree; it was paired with a Chardonnay. The third course was home made Gnocchi with Scamorza ans Sun-dried Tomato Basil Sauce – the gnocchi was melt in your mouth and the smokiness of the scamorza divine. It was served with a Pinot that was a favorite of the table. Our entrée was Pan Roasted Wild Boar with Humboldt Fog Cheese, Sweet Potato Fries and Whole Grain Mustard Veal Sauce. The men at the table devoured the boar straight from the bone reminiscent of medieval times complete with juice dripping down their chins.
While the meal and the wine were well prepared and paired not once did the chef, the waiter, the sommelier, or the wine maker – oops, he couldn’t because he never showed up- talk about the menu or the wine pairings. We were ready for some insight and were instead served dinner with wine for a bigger price tag than if we had eaten from the menu in the restaurant. We also enjoyed a couple of the wines that were served and were ready to make some purchases but this was not an option either.
The following Monday I called to express my displeasure that we didn’t get what we were expecting, as well as offer feedback for future events. My concern was met with an indifferent and arrogant attitude and I was told that they never intended for the wine maker to be there and we got what was advertised – never mind the sommelier told us the wine maker was on the way. I hung up the phone and quickly realized why Masque had been fired several years ago….
mkmtEAT | Comments (2)