The Bay Areas Chefs Lounge

The Bay Area's Chefs Lounge is a causal, social and networking club of food professionals and foodies, who gather the first Monday of every month in a different location. The group was started in 2007 by Todd Spanier, CEO of The King of Mushrooms, a wholesale mushroom company in South San Francisco. The monthly event is hosted by a restaurant, bar or food business of a member and will often serve light snacks.  Attendees bring food pot-luck style, but it's not just any food after all, it's their peers that will eating it.  Sometimes a winery will offer a tasting too.  The 2-3 hour event is filled with lots of industry talk, and you might even find that new line cook that you have been searching for.

This months location was in San Francisco at The Ramp Restaurant

Chef Neils Marquis amazing Saffron Rice and Chicken Kabobs

Chef Todd Spanier's Hot  and Cheesy Black Chantrelles 

The King of Mushrooms, Todd Spanier

Local Lamb Prosciutto

Saiwaii Ramen Noodles

Spicy Garlic Tonkotsu

Tonkotsu Pork Flavor with Kikurage

Custom Made Butterfish and Unagi Roll

On a recent cold and rainy weekend I wanted a big bowl of steaming hot noodles. Most of the time I frequent a Pho restaurant on Clement Street in San Francisco, but I had another soup idea this time. Japanese Ramen soup is becoming very popular now and lots of restaurants are popping up everywhere. I visited one of San Francisco's Asian neighborhoods on Irving Street right off of 19th avenue; this is where Saiwaii restaurant is located. A somewhat small space but with comfortable seating. This restaurant specializes in Ramen noodles with many popular variations and a list of optional additions like pork belly, egg and seaweed. There is also a big sushi list as well as a menu of classic hot Japanese entrees like tempura or pork Katsu. I expected good food but was blindsided by how good it was, complex and refined with amazing flavor and textures. It's my new favorite restaurant and with decent prices too.


Saiwaii Ramen
2240 Irving Street
San Francisco, CA
94122
415.665.7888

Rainbow Eggs

I was given a small basket of local home hatched eggs here in Marin County, the variety is very unique because of the color of the shells. The breed of chicken is Araucana with its origins in Chile South America. I found that other then the color of the shell they aren't any different then other free-range eggs. 

Araucana Hen

Rainbow Eggs

Winter Squash Curry

Feather River Farms

Chick Pea and Squash Curry

It's been a while since I visited my local farmer's market and with unseasonably warm weather this week, I had no excuse not to go.  My plan was to walk the whole market to see what's available and to compare prices; lots of root vegetables and winter greens are here during this time of the year.  I noticed a nice stall from Feather River Farms in Lake County, California.  They had a huge variety of Winter squash that they were even cleaning and cutting into cubes, a real time saver.  I bought a precut bag with the idea of making a Indian curry with it. I diced and slowly cooked yellow onions, garlic, carrots, potatoes along with the winter squash in a curry seasoned coconut milk. A handful of chopped kale at the end then spooned over steamed Basmati rice. Winter comfort in a bowl.

Farro and Mushroom Saute

Farro, Kale and Mushroom

One of my favorite grains is farro, a grain from a species of wheat with Italian origins.  My guess is it will be one of the trendy foods of 2014, as it's been popular on restaurant menus all around town.
It has a nutty and chewy texture with a mild taste.  It is easy to cook by simmering in salted water and draining when done.  I sauteed Dino Kale with oyster mushrooms in olive oil then tossed in the farro. Quick, easy and delicious.

The Sriacha Hot Sauce Panic

Bottles of Pepper Goodness

OK its not really a panic but the very popular hot sauce is facing a dilemma which might affect its many fans. But first a little background on the sauce, Sriacha is a hot sauce made from red Fresno chili peppers, white vinegar, garlic, sugar and salt. Its named after the coastal city of Si Racha in Eastern Thailand, its a common condiment found on most tables in Southeast Asia. In the U.S. there are a few brands but the most famous is made by Huy Fong Foods in Los Angeles with its trademark Rooster and its green cap, to say its popular is a understatement, it just be the biggest thing since ketchup. Recently there has been complaints and a lawsuit from people neighboring its factory, they claim to have breathing problems with pepper odors during production in the fall. A California Judge has ruled for shipments of sauce to halt for 30 days and allow the health department to test for microorganisms. The Company is now being courted by other cities and some states to make the sauce. I scrambled to buy a few cases for my restaurant to get us through the shortage but too late, its not available right now.

Happy New Year form Greg's World on a plate

My Grilled and Smoked Holiday Turkey

Mesquite Smoked and Grilled Organic Turkey

Turkey, Tomato and Avocado on Sourdough Bread

I ended up cooking a large turkey for this years Christmas holiday, normally this cooking can take many hours of supervision but I decided to cut it up which worked great because of the faster cooking time and being able to cook each piece to perfection with out overcooking which is the common problem. I made a simple white wine, dijon mustard and herb marinade which gave it great flavor too.

One of the best things I like about cooking a big turkey is getting to use all the leftovers in a variety of different ways.  Day one its fresh and hot roast turkey served with all the popular sides, day two its sandwiches or maybe Tacos, day three it can be turkey chili using the bones for flavorful stock and don't forget there's always breakfast options too.

Smoked Salmon Hash

Smoked Salmon and Sweet Potato Hash

A friend of mine visiting from out of town stopped by the famed Swan Oyster Depot Restaurant in San Francisco and brought me a big chunk of Local Smoked Salmon. This restaurant has a amazing selection of prepared foods to eat there or take home. A lot of ideas went through my head on using this beautiful fish before I finally decided on making a breakfast hash with it.

Smoked Salmon Hash
Ingredients:
1 pound Smoked Salmon
1 Sweet Potato, diced
1/2 Sweet yellow onion, diced
3 Strips Thick Sliced Bacon, diced
1 Handful Spinach
3 Organic Eggs
Salt/Pepper

Method:
1. Slowly cook the bacon with the onions and sweet potatoes in a non stick or cast iron pan.
2. As the hash is cooking bring a small pot of water to a simmer for poaching the eggs, a dash of plain white vinegar will help keep the egg from spreading and keep it into a round shape.
3. When the hash is tender and slightly brown add the spinach and crumbled salmon to cook.
4. Season with S/P and split on three warm plates, top with a soft poached egg on each.

Yield=3

Smoke Salmon is available in well stocked markets everywhere.

Happy Boxing Day!!

The Mexican Christmas Tradtion, Posole Soup

Pressure Cooker Braise Pork

Ready to eat with diced Onions and Cilantro

One of my favorite soups is the classic Posole soup originating from Mexico,  a thick and rich meat broth with either chicken or pork and hominy. All the great flavors of Mexico in a soup form. My soup is made with a dry rub of home ground chili powder on cuts of pork shoulder that is browned in a heavy pan, then cooked in a pressure cooker with chicken stock till fall apart tender. This broth and shredded meat becomes the base for the soup to which precooked hominy is added, simply seasoned and brought to a simmer. After it is ladled into bowls the fun part comes, adding traditional condiments to personalize to your own taste. The condiments include: dry oregano, chopped cilantro, shredded green cabbage, lemon or lime juice, fine diced onion, diced avocado and plenty of hot sauce.

Note: Canned Hominy can be found in most markets, a pressure cooker does not have to be used but its faster to cook meats.

Pan Seared Chicken and Potatoes

Roasted Ruby Crescent Potatoes

Pan Seared Chicken Thigh with Garlic-Tomato Sauce

Chicken is the go to food for most meals and tonight that was my plan. Pan seared to give color and finished with roma tomato, garlic and white wine, slowly simmered till tender. Another favorite side of mine is a olive oil sauté of fingerling potatoes with fresh herbs and garlic, rich with amazing flavor. These came together on my plate with a quick sauté of broccoli rabe, perfect.

Just Pasta, Cheese and Sauce

Fresh Made Pasta

Fresh Tomato and Sausage Sauce

Shaved Parmesan Cheese

Sometimes simple is best and with pasta thats the key, only only a few handmade ingredients put together carefully and your meal can be flawless. This was the case on a recent weeknight when my daughter asked "Whats for dinner daddy?" I really didn't want to drive to my local store and with all ingredients I had on hand I was able to make fresh pasta and sauce for her dinner, a true labor of love.

Brussels Sprouts, Just in Time for the Holidays

Local Farmers Market in Castroville California

Brussels Sprouts, Fresh Picked and Still on the Stalk

It seem their is a love or hate relationship with Brussels sprouts, you either like them or not. With me, I like them and prepare them in a variety of ways. My favorite recipe is to shave them thin and sauté with a thick dice of pancetta and onions but also very good as a winter salad with nuts and dried cranberries. They are best if you find them still on the stalk where they will have a fresher flavor and will store for a longer time.

The Hawaiian Classic, Poke

Shoyu Ahi Poke* 

A Variety of Poke a the Market

The State dish? could be and found in almost every market in the state of Hawaii, Poke. A cold salad of mostly raw or cooked seafood dressed in soy sauce, sesame oil, Maui sweet onion, seaweed and chili peppers. There are lots of variations of seafood used but Ahi (Yellowfin tuna) is the most typical. The history of Poke dates back many years but started gaining in popularity in the 1970s to the level its at today where its eaten almost daily as a snack or maybe in a rice bowl as a meal. Sold by weight in little plastic tubs starting at around $10 U.S. dollars a pound to maybe $16 or more for better grade fish.

* Note: Shoyu Ahi Poke is a basic salad seasoned with Sesame oil, Soy Sauce and Onions