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Day one SF.......:-)

tshewman

Thank you Mathew and Nick et al!

Went to the farmer's market at the Ferry Building, Tried Oysters at oyster at Hog Island Oyster Company. First I’ve ever had and they tasted so clean! I know so many who don’t like Oysters and…..I don’t get it (that said, I still don’t like coffee)………The I stopped at cap’n Mikes and had a small piece of indian smoked salmon. This was one of the most perfect pieces of salmon I’ve had.

After a bit of a stroll…….as Mathew suggested, I tried a porchetta sandwich from Roli Roti………..he was dead-on…..”Obnoxiously delicious”.

Later, I hit Healdsburg Downtown Baking Company for a pastry and the deli for carrot ginger soup, chicken dumpling and burdock salad. Before heading to the conference, I checked the possible reservations and Coi still had tables open for two…………..so I called and secured a table for one.

The more I eat at these types of establishments the more ……..I wonder if it’s a representation of the chef’s personality (not just their memories)….. I happen to see Chef Patterson at the market in the morning and perceived a gentle, yet intense personality. This was very much like the meal.

Nothing “explosive”, yet a gently intense meal with many flavors and textures. Quite nice!

1. CA bowl Brown rice cracker sprouts and avocado.

2. Sno-cone blood orange, pink peppercorn, black lime

3. CA Caviar smoked egg yolk- creme Fraiche- chive

4. Geoduck cucumber-salad burnett-spring flowers

5. English pea soup buttermilk-meyer lemon-nasturtium

6. Artichoke stuffed - Fava leaf-allium-lardo

7. Popcorn and popcorn grits

8. Poached Oyster asparagus and wheatgrass

9. Earth and sea steamed tofu mousseline-yuba-mushroom dashi with sesame bread

10. Aged duck with sprouted wheatberries-radish and redwood

11. Black sesame mochi strawberry kumquat shiso

12. Frozen whipped rhubarb olive oil spring herbs

13a. Coconut cake-dark chocolate-pandan

13b. Coconut cake-dark chocolate-pandan

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Comments

tshewman

Thanks again for the Roli Roti tip! I don't have the Coi cookbook (yet-on the list) . Because of the ticket system (which I personally prefer for 2 or more) i had assumed they wouldn't take singles.....so I checked and saw openings for 2 for that evening and I picked up the phone. The worst they could have said is no......and I got lucky. The more I learn about food and cooking, the more respect I have for those who take the time to share who they are through food and exchange ideas openly.

matthew.snyder77

So glad you liked Roli Roti!!

Jealous that you got to dine at Coi. I think his might be the best written cookbook I've ever read; as in, you can tell he's a writer at heart. But yes, I think all good restaurants (at any level) are an extension and expression of the chef's personality. Take something as seemingly basic as the popcorn grits; it seems so deceptively simple, yet it perfectly captures (imo) Daniel Patterson as a chef and creative spirit. Take something familiar, manipulate it in a different way, whole new dish.

I threw a few dollars at the crowd funding thing for Loco'l, the fast-casual thing he's working on with Roy Choi.

tshewman

That's tough. It would be between the Fig branch (I asked the chef what they used when I went to the kitchen) smoked duck egg and the tofu mousseline-yuba-mushroom dashi with sesame bread. This because of how the dashi changed how the bread tasted. Seriously! It was just like a wine pairing.....except with bread and broth. That dish for certain had the biggest "wow" factor.

bkeene12

From the pics, which dish did you like best?