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I’ve Gone to GoPago; Meatballs for All!

26 Jul

I am very happy to announce that I am now working with the awesome team at GoPago. This free mobile app combines all of my favorite things: reading menus, restaurants, shopping, customizing, ordering, purchasing, technology, efficiency, community and my smartphone. The community aspect is of the utmost importance to me so please be sure to follow us on Twitter @go_pago, on Facebook and on the app to keep the community expanding and to let me know what you think!

Speaking of expanding, the amount of restaurants offering our services is ever-growing but I wanted to highlight a few dishes at some of our restaurants because I am currently meat and chickpea ball obsessed. I have already written quite extensively about my love for the Meatball Gigante at Tony’s Pizza Napoletana. Although, if you can’t order one of the 25 made daily, the regular size are equally delicious and a more manageable ball.

For my vegetarian friends, GoPago has three Sunrise Deli locations where you can try one of the best falafels in the city. The Super Falafel with eggplant and potato included in the pita pocket or lavash wrap is the way to go.

For those looking to combine the best of both worlds and marry the most awesome things together, like GoPago does, I have an awesome Frankenstein-esque ordering  kind of solution. You must try the dish I recently wrote about that combines Italian with Middle Eastern. The Safeehat Falafel at Jannah, which is basically a pizza with a falafel crust and the most delicious toppings: pesto, eggplant, roasted red bell pepper, green and red onions, shitake mushrooms, tomato, feta, and goat cheese.

I want to offer you $10 in credit to try some of the restaurants out, since I am so excited about my new role, the company, the app, and these food selections. Simply download the app and enter my special promo code “Meatball” to try one of these awesome dishes, all under $10, for the next 48hrs. Come over to the new way of ordering/paying quickly and let’s have a ball!

There’s more than Una kind of Pizza in San Francisco

16 May

San Francisco is home to far more than una pizza, it is home too many unusual pizzas. Yes, if you want classic, I have already been quite clear that Tony’s Pizza Neoplatana is my guy/joint, but the other options are quite worldly.

There is Una Pizza, where you can rest assured that only one guy is making your pizza and that he knows what he is doing. Although you can’t be so relaxed that you will get a pie. They only serve until the dough is gone. I was once there so early for pizza security that I had to wander in a fabric store to buy time before I got the special once-a-year Christmas pizza. The festive pizza was adorned with escarole, olives, pine nuts and raisins.

I’ve never really dieted, so I am used to zero boundaries when I want to eat. Hell, there is even a big “Indulge” sign looming over my kitchen. However, there was one week when I was a vegan. Yes, it was right after Oprah and her staff all went vegan for a week. Scoff away! I used my week to indulge in all the special vegan splurges: vegan cupcakes and even a very special vegan Indian pizza. Zante is home to some pretty delicious Indian pizza and the vegan one is no exception.  The pizza with spinach, cauliflower, ginger, garlic, green onions and cilantro was one of the most flavorful pizzas of my life and made my week as a vegan totally painless.

However, behold, I have a new favorite worldly pizza that hardly anyone knows about. It is a Middle Eastern pizza at Jannah called Safeehat Falafel with a falafel crust. The garbanzo crust topped with pesto, eggplant, roasted red bell pepper, green and red onions, shitake mushrooms, tomato, feta and goat cheese is really out of this world. It takes the pie for the best, most unusual, pizza in San Francisco.

Israeli Cuisine: It’s Real and It’s Spectacular

1 Apr

I have a dumb habit of the second that I bite into a pupusa saying, “I am getting in touch with my brown side.” My dad is no longer alive but he was a Salvadorean revolutionary and refugee and I feel very disconnected with that side of me. Sure I can so-so speak spanish, but it is the second that I bite into the food that I get in touch with that culture.

Being Jewish is quite different. That I get and I know. I can’t speak Hebrew, but I have my own special relationship with that side of me. Obviously I am a food-centric person, but there is no specific food where I say, “I am getting in touch with my Jewish side.” Pastrami, brisket, and a kosher pickle do it for me, but that feels New York. My Jewish grandma was an amazing cook and we spent a great deal of time in her kitchen, but that cuisine was very worldly. I fondly remember her stuffed cabbage rolls (my favorite “Jewish” food), but we just as often made chinese food, dumplings, curries, spaghetti and BBQ together. I know that a lot of the Jewish culture and holidays take place over meals and yet when I went on a Culinary Trip to Israel in February, I really had no idea what that meant. Sure, I know middle eastern food, but nothing that was “Israeli” specific.

It turns out that much like being Jewish, which has no clear and cut definition: a religion, a race, an ethnicity, a culture; Israeli food is also all over the map. It sounds so cliche but it is an absolute melting pot, not just with the bordering countries, but with the entire word.

Right outside the shuk in Jerusalem, we visited one of the first neighborhoods that was built out of the city walls and there was this great legend that we heard. These neighborhoods often had a central stove outside and each family would have their own special meals cooking and when the sons would fetch the pots sometimes they’d mix them up. The Ashkenazis would get the Iraqis’ food and think it was too spicy and vice versa and the Iraqis would think their food was too bland. Then over time the families would request that their sons would grab the wrong pot on purpose. Thus, the cuisines do meld together and there is room at the table for each place the wandering Jews wandered to make its way back into Israeli cuisine.

During my visit I did hear a great talk by Janna Gur, the Queen of Israeli Cuisine, and learned that some things are strictly Israeli. For instances, Israelis are the only people in the world that eat salad for breakfast, they invented the cherry tomato, and date syrup called “silan” is more popular than honey and sugar.

However, the real joy about Israeli cuisine is that everything comes together: schnitzel in a pita is the epitome of that. Another example I saw was at Shuk HaNamal (The Port Market), where the slow food movement is very much embraced. We got a demonstration from a chef that showed how an Israeli would make a panzanella salad: a variety of the freshest tomatoes, za’atar thrown on and strained yogurt.

I have never been to Yemen but this Yemenite flatbread that was all of over the country was a personal favorite. This four cheese and mushroom dish I got in the Kabbalah town of Tzfat was delicious.

In Tel Aviv, I dined with friends at a very cool Georgian restaurant called Nanuchka. There was a picture near the stairwell of a man with his very large member showing, after much questioning, I learned that all of its glory belonged to the DJ at the restaurant/louge. However, nothing compared to the warm chickpeas in the hummus at Abu Hassan in Jaffa. The picture of the DJ didn’t ruin all other men for me, but one bite of this warm hummus ruined me forever with the refrigerated packaged stuff.

Another great thing I put in my mouth was a Persian Jewish dish called Gondi, which reminded me of matzo ball soup mating my all time favorite, meatballs. As soon as I took a spoonful of this ball and broth, I grabbed my ipad to tweet this very import message: Gondi > Gandhi.

During my ten days in Israel the highlight was picking carrots in, of all places a tomato farm in the desert, Shvil Hasalat. Later that same busy day, my carrot relationship became even deeper as I found myself cutting pounds and pounds of carrots with the dullest of knives at Nahal Brigade for a vegetable soup my group and I cooked up for more than 350 soldiers.

While at the farm, I heard that carrots were initially from Afghanistan and that they were white. When they were imported to Holland, orange was an important color to the country so they only grew orange carrots and that’s how they became known as orange. I have no idea if that story is true but I like the metaphor for Israeli cuisine and I love that I got to pull out some O.G. carrots from soil in the Middle East. Jews have spent generations living all over the world, taking in cuisine influences and now they get to bring it all together in their own country, which is beautifully delicious!

Hey Tony, That’s A Good Meatball…

17 Oct

Meatballs are my absolute favorite! They are the lasagna to my Garfield and if anyone ever wanted me to give them singing lessons (trust me, they don’t) I would be like Adam Sandler in The Wedding Singer and let cute little old ladies pay me in meatballs. One ball per hand and a special squeeze for good luck is all I need to make me happy.

 

There is an Italian, with East Coast/Jewish influences, gourmet-to-go spot near my house called Pasta Gina, I just call it Dammmmn, Gina that serves up some delicious balls and is my regular go to joint. But when we are talking sit down restaurant and a serious meatball no one makes a bigger, better ball than Tony’s Pizza Napoletana. I am not much of pizza person, I get bored after a slice or two, but Tony’s is the hands down best and the people behind the World Pizza Cup in Naples agree with me. I am a huge fan of the New Yorker pizza with natural casing pepperoni and fennel sausage as well as mozzarella and ricotta, but if that is not enough meat and cheese for you…then you must, I repeat, must order a Meatball Gigante with Sea Salted Burrata ($13). The meatball is absolutely enormous with burrata on top. It is such a major meatball that it definitely wouldn’t fall off the table with a sneeze, unless maybe it was done by a giant.

I get a bit baffled about how something so large can be so evenly and perfectly cooked but I don’t worry much as I am too busy sticking my knife and fork into this monstrosity. It is the size of a softball or a grapefruit and each piece of the ball gets re-dunked in the sauce for extra coating and then forked with fresh burrata and ribbons of basil. This dish is truly a victory and is a great starter for those who won’t or can’t be satisfied with just pizza alone. The meatball gigante also comes in more fun options like wild mushroom, pancetta, and robiola or with a farm egg and calabrese but for me I like the cheese, please.

My Six Top Bites from SF Street Food Fest

29 Aug

In the Mission district of San Francisco a couple of  Saturdays ago, an expansive variety of street food was served at the 3rd annual San Francisco Street Food Festival, put on by La Cocina. Food carts, trucks, stands, coolers, grills, and brick-and-mortar restaurants showcased their offerings of food and drinks priced from $1-$8. People carried cash or special event passports in search of all the best food they could find. I was on the scene scouting local foodie goodness.

Here are the top picks from this indulgent day:

#6 Watermelon Gazpacho from Commonwealth

In several years of covering food events, I like to think that I have reached some kind of method for the madness. For instance, after judging a cupcake challenge, I go straight to a vegan restaurant for some on-the-fly cleansing. Rational? My approach perhaps makes no nutritional sense, but it’s what I do. Another well-honed tactic: There is something to be said about starting an event off with a shot of liquid courage, so that is another food fest rule. For this afternoon, I started with a shot of watermelon gazpacho with lemon verbena oil artfully decorating the top. It was sweet and tart as I shot it down, prompting a handful of fellow foodie goers to ask, “That looks so refreshing, where did you get?”

The answer was Commonwealth, a top Mission restaurant who had a stand for this event and offered the shooter for $2. It was an inexpensive way to coat my stomach with something ostensibly healthy before the delicious abuse it was about to endure.

#5 Thai Grilled Chicken with Sticky Rice from Lers Ros

Next up was the most beautiful-looking chicken and sticky rice I’ve ever seen. I was on the prowl for something substantial but not too heavy (read: fried). I was excited to encounter Lers Ros, a top Thai restaurant in San Francisco. The restaurant features a diverse menu including items such as frog legs and alligator. I have yet to visit and try these exotic meats that “taste like chicken,” so it was beneficial to see how they actually prepared their food. They do it very well. It fell off the bone. I generously rescued it with a spoon and grabbed some sticky rice for a full dip in the sweet and spicy chili sauce. My first thought? Oddly enough, that this is how mall food should taste.

#4 S’mores from Kika’s Treats

In an interview I did with San Francisco local and Top Chef: Just Desserts winner, Yigit Pura, he confessed that Kika’s Treats were one of his favorite sweets. I endured the long line to see what spell the chocolate-dipped graham crackers held over a master pastry chef. One look at the torch turning a marshmallow and a graham cracker into a S’more and I got it.

#3 Banh Mi and Pad Thai Taco from The Peached Tortilla

Some out-of-state vendors were present and I was so intrigued by one menu that I had to try all of the offerings. A food truck from Austin, Texas that was serving a Pad Thai taco and a Banh Mi taco? Obviously I had to try both. I got the Pad Thai taco with tofu and was a little turned off by the look it. Noodle-free, essentially a mash-up of toppings, I had my doubts. One bite in and I realized the best part of pad thai: the sauce, the crushed peanuts, the bean sprouts and the lime wedge. The tortilla was just the vessel for this flavor powerhouse. The Banh Mi taco was similarly fashioned, but had Vietnamese braised pork belly with pickled Daikon and carrots topped with Srichacha mayo and cilantro. Once again, the toppings were supreme. If I lived in Texas, you can guarantee this would be my go-to truck after a night of cocktailing.

#2 The Yes Please! from The Crème Brulee Man

Living in San Francisco, the Crème Brulee Man – and his Twitter feed – is one of my regular haunts. For the festival, I had a mouthwatering brulee featuring Nutella and balsamic strawberry. I can now die and go to heaven.

#1 Arepa de Queso from The Arepa Lady

I do not recall when or where I first heard about The Arepa Lady, but like a mythical creature, I knew she existed. Hailing from Jackson Heights in New York, she also goes by the nickname “Sainted Arepa Lady.” As part of the visiting vendor program, she graced us and gave us all a great Arepa gift. It may have the same appearance as a Salvadorian Pupusa, but the Arepa version is much denser and sweeter. Summed up? Imagine tender dough cheese-filled, buttered and grilled to a brown and crispy sweet perfection – and then topped with more cheese. This was, without question, the best thing I ate at the festival. Possibly ever. (Butter! Cheese!)

For the final paragraph, please see the full article on EcoSalon.

Side note: My whole life I’ve wanted nepotism but despite the awesome editor and I having the same last name, sadly, we are not related.

Just For You(.S.A) Cafe

28 Jul

Just off the main Dogpatch strip, 3rd Street, lies Just For You Cafe where posters that say Neverland and feature the King of Pop reside near a Smashing Pumpkins concert sign: a little slice of my kind of Americana.

You seat yourself and begin browsing a menu that is a road trip across the U.S.A. and Mexico, a bit of everything from po-boys to pancakes. For my recent meal I had an order ticket that zigzagged the contiguous states. I began in the big apple with a Reuben. I don’t need to tell you how hard it is to find decent corned beef in this city and this hit the mark. Most of their sandwiches come on homemade bread but this one is on Acme rye, relax, I totally wasn’t kvetching. Since I’m American, hells yes, I got fries with that.

Although I dipped into the great southwest for my fry dip. Without question the best thing at Just For You is their Hatch, New Mexico green chili sauce. It is tongue-numbing good. Put it on your eggs, fries, home fries or grits but just order a side of it ($2.95) and put it somewhere. My waiter of the day explained that he personally drives to SFO every week to pick up these green chilies from the town of Hatch. Within seconds my Reuben turned into a dip and my mouth was joyfully on fire as I dove into the chili sauce thickened with chicken stock.


For my lunch dessert, I finished off with another Just For You and NOLA specialty, beignets: sweet pillowy goodness. There are only two types of patrons at this café: those that start with beignets and those that finish with them. I’m like Brian Wilson; a closer. Towards the end of the meal I noticed that I was completely covered in white powder: I don’t have a coke problem; I have a beignet problem. It’s my problem, get your very own addiction that is just for you!

Carina Ost: On Course in My Mission Fruition

11 Jul

Photo Credit: Henri Matisse. Nude with Oranges. My favorite painting.

If there is one universal truth that I believe in, it is synchronicity. Last year, when I moved from LA after a good solid year and a half of writing about food and a building a young lifestyle company for foodies I was unsure of my direction, identity, and next steps. My move to San Francisco, mainly Noe Valley, brought me to a colorful sign that read “Ripe Fruit Writing.” Hmm, my new life plan was to be a writer and no longer dreams of being a reality tv star or media mogul. Two of the six new domains that I bought were entitled Ripeness is All dot com and Mission Fruition dot com. “Ripeness is all” was taken from Shakespeare’s King Lear and is often used to stand solo because those three words are the meaning of life for me, even if not Shakespeare’s intention. Ripeness is All was meant to be my personal growth blog and Mission Fruition is where I would try and talk about my main passion: food. I have done a pretty shitty job adding to both but I’ll blame the luck of great jobs and opportunities falling in my lap for that one.

Anyway, back to Ripe Fruit Writing. It was a writing class in my neighborhood where we had a teacher, prompts, notebooks, and pens and took breaks with hot tea and ripe fruit. In other words, it was the perfect class for me and only blocks from my house. One of my prompts that we did was trying to recall our first memory. What do we see when our mind transports us back in time to our youngest self? Supposedly, this is what will follow you for your whole life. For me, I was probably nearly three. I was just out of the bath with my mom and I refused a towel. I was wet and naked and specifically remember wet hair. I am at my grandma’s house. There are only white walls and then large pink and orange artwork of Matisse nudes, musicians playing in New York, and Asian women warriors riding lions that she batiked. My grandma and I both loved fruit but she  loved her fruit very under ripe and ice cold, straight from the fridge. I hated that feeling on my new teeth. She handed me a peach and it was so cold that I held it to my mouth like it was my egg and I was it’s mother. I would patiently wait until it was the appropriate room temperature before I took a bite. I then remember juices running down my face and deeply looking at the colors, the oranges and the reds closer to the pit.

Immediately I can see how this first memory has continued in my life. First, I still take ridiculously long baths and my mom and I normally are simultaneously in the bath in our respective homes when we talk on the phone together.  It is our bonding time. I also get made fun of for not knowing how to dry myself off. I don’t blow dry my hair and barely use a towel. The most comforting thing for me is getting under the covers wet and taking a 10 minute nap after the exhausting bath. Secondly, my grandma’s asethetic is all over my apartment and embedded in my style. Granted, I have a ton of her artwork but even the pieces I choose are very similar. Asian influences with female subjects and reds, pinks, oranges and yellow. Lastly, on to the peach, fruition is my favorite word and has been since I was 12 and fruit follows me in all that I do. When I was in this writing group we read these aloud and my classmates commented on how sensual that was and it was no wonder that writing about food is what brings me the most pleasure.

Which brings me on to me next subject, did I find what I am supposed to be doing? I don’t know yet. However, I do know that the other day I was looking through my closet and stumbled across some old school  papers. Among them was an alphabet book that we had to make. For my subject, I chose food and while flipping through the pages I discovered that I have been writing about food and taking pictures of food for far longer than I ever imagined. I also remembered in Jr. High doing a presentation where you were supposed to teach the class a skill and I did cake decorating. It was a complete and utter diaster, but again food was my beacon.

Anyway, I can’t describe how good it felt to connect the line in the map of my life from the past to the future and realize that there is a reason that I am doing exactly what I have always done and representing the person at my core. I mean, it’s impossible to ever really go off course, at then end of our lives we can clearly see the path and it will make sense but I really felt so lost just a year ago: new career ambitions, new city, new friends, and new life.  My college application essay for undergrad was called “Why I Deserve to Be Like Merv” about Merv Griffin. First, I wanted to own hotel. Later I wanted to be Martha Stewart and made a brand plan that looked identical to hers. Now, I can say that I am paving my own way and it is more true to myself than I could have imagined. As someone who grew up reading nothing but biographies there is something so profoundly liberating about filling up my own pages instead of reading and following along to someone else’s.

A First Look Inside Bottle Cap

8 Jul

Long before the term douchebag was used to refer to a person in North Beach, Herb Caen (coincidentally he was best friends with my Grandpa, and pretty much everyone else’s in San Francisco) coined the term Washbag for the iconic Washington Square Bar & Grill. The doors of the restaurant have been closed for nearly a year and a hole in the neighborhood was present. Last night the doors were opened ever so slightly for a soft opening and the place was filled with the most varied mix, every demographic was hit, as the neighborhood and July tourists said hello to an old space and met a new friend, Bottle Cap.

White tablecloths were removed and bright blue tables were showcased along with lime green walls and coordinating wallpaper. The place was more of a hip diner than anything else but the wood bar and piano in the back remained.

I came from dinner so I stopped in for the two best parts of a meal: cocktails and dessert. The cocktail menu was classic with French 75s, Negronis, and Sidecars ($9) and nothing signature, although we heard rumors that barrel aged cocktail will be coming soon. For dessert, I had the butterscotch pudding ($7) with toffee and a lace cookie. The number one pudding complaint is graininess. The first spoonful was exactly what I didn’t want, but it ended up being perfect. I assumed that I wanted smooth and light and this was grainy and thick, but it so totally worked. Much like the mixed old and new décor, the consistency of the pudding with pumpkin pie filling texture and sweet candy taste were a match.

The menu features grilled cheeses, chops, and more but it was the perogies that I most want to try. Even with a little hint of what is oozing from within the Bottle Cap we are anxious to take a real swig and try more.

Bottle Cap: 1707 Powell St. bottlecapsf.com.

Win A Foodie’s Dream Camera: Sony Cybershot WX9

23 Jun

I have already written quite extensively about my love affair with the Sony Cybershot WX9. Yup, that is actually my camera looking ever so sexy propped on my sheets. The fine folks at Sony Electronics are allowing you a chance to get nice and intimate with a camera all your own.

This is a camera with a gourmet food setting, a soft skin setting that can do more for your skin than any chemical peel or expensive makeup, and a 3D panorama sweep for the money shot.

The term “food porn” is as overused as the grotto in the Playboy Mansion. Side Note: I’m so sorry Hef, how dare your fiancé have an affair with Dr. Phil’s son and call off the wedding. However, this site is called Mission Fruition and there’s nothing in the world that I love more than when a bite, a description, or a photo of food can stimulate every ounce of your being.

That’s it, all you have to do to win this phenomenal camera is bring me to fruition with the best food porn entry.

You must post a comment with any of these three things:

  • A link to the sexiest food picture that you know of (you don’t have to have taken it)
  • Write a sultry description of what food you most want to photograph and describe why
  • Describe the most luscious bite of your life
It is not mandatory but you should also be following me and Sony Electronics on Twitter. I will choose a winner next Wednesday, June 29th, at 11:59 p.m.

Il Cane Rosso: Can Really Cook

26 May

Tyler, Emily, Michelle, & Chef Ryan Pollnow photo from Il Cane Rosso

Sure, San Francisco has Off The Grid and farmers markets every day of the week but ask anyone and they will tell you that the ultimate mecca for foodies is the Ferry Building. The options are overwhelming, especially on Thursdays and Saturdays when it joins forces with the farmers market and even more food stands. It is like a Hindu god with multiple arms and you are unsure of which of the limbs to grab; it all looks so good and you are so hungry. My one always safe bet is Il Cane Rosso. I can’t ever be disappointed, even on those rare days that I am good and just order a half sandwich and soup, I may long for the reunion of the other half the sandwich but one half is more valuable than 5 mediocre sandwiches. The brisket sandwich puts me in my place in the best possible way, just me lost in the moment with this sandwich. You see I share the Liz Lemon philosophy, “Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.”

When I was invited to a special winemaker dinner at Il Cane Rosso, I was excited for many reasons. First, I knew and loved the wine and the winemakers because the agency that I work for, Ink Foundry, reps them. Romililly is the brainchild of two cute young brothers and it is a labor of love and a family affair. Aaron and Jesse grew up in the wine business because their uncle was August “Joe” Briggs and when it came to naming their very own Russian River Pinot the grandmother wrote down the name of her grandkids Jesse Robert (RO), Aaron Michael (MI) and  little sister, Susan (LILLY) and Romililly was born. As much as I love a cute story, I also love a good glass of pinot and this one stands tall. I was in LA at the beginning of the year for another winemakers’ dinner and was blown away. The second reason I was so excited was because I knew Il Cane Rosso slays lunch so I was beyond anticipation to see what they could do to dinner.

The first course was Local Sardines “Scapece” with rhubarb, shaved radish & fresh mint paired with a 2010 August Briggs Rose. Any of the initial hesitation that I had with the idea (read: fishiness) of sardines was immediately mediated when I paired the small fish with the rhubarb and mint in the bite. The dish just went so beautifully and was so balanced.

The following course of Fregula Sarda & parmesan brodo with spring vegetables, fresh herbs & wild flowers paired with the 2009 August Briggs Chardonnay was easily the main highlight of the night. I am a sucker for a good soup and this broth and aroma was simply heavenly. I wasn’t familiar with Fregula Sarda and, yes, it sounds like a Harry Potter word but it is actually an Italian couscous. Since I am looking for a Jewish man obviously Israeli couscous is more on my radar but I am now a convert. Every element of this dish from the peas to the flowers can best be described as spring in a dish.

The main course was Braised Range Brothers Pork Cheek with preserved plum mostarda, smoked lardo, which was paired with the wine of the night the 2008 Romililly Pinot Noir. Now obviously this site is Mission Fruition and I love fruit worked into almost every dish, especially my meat, so I am sure you can imagine my delight with the plum mostarda (a condiment made from candied fruit and mustard). One of my favorite wine bloggers Sonoma William of  Simple Hedonisms even made this note on the 2008 pinot, “Wonderful expression of RRV fruit, balanced with nice acidity. Modest red color and red fruit, soft finish. Pairing wonderfully with pork cheek.”

Valley Ford Cheese Company Estero Gold with lavender roasted strawberries, toasted hazelnuts & balsamic with the 2009 Romililly Pinot Noir closed the meal. Also I also got a handful of the famous caramel corn. Even with four courses and four glasses of wine, I left feeling completely satisfied but not unbearably full, which was good because right after dinner I saw Diddy Dirty Money with Tamara Palmer. What I love about Il Cane Rosso and Romililly is that even though they are full of flavor they both are much lighter than what you’d imagine. Il Cane Rosso despite knowing meat so damn well has a knowledge and use of produce and herbs that never allows the meat to get weighted down in the mix.

Keep your eyes out for upcoming Il Cane Rosso events and your tummy and mouth open for their nightly 3 course dinners for $25. Romililly isn’t an easy wine to find but it is definitely a pinot worth seeking out, as it won’t soon be forgotten…follow the brothers on Twitter @RomilillyWines for all of the latest.

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