Boo!
Put yourself in a spook-tacular mood for Halloween with treats that are a little otherworldly looking. With their haunting fern-green hue, these sandy-textured shortbread look like they could have been handed out by friendly Martians.
It’s matcha, finely ground Japanese green tea, that gives them their striking color. The recipe for Green Tea Shortbread with Poppy Seeds comes from “Beyond the Great Wall” (Artisan) by Jeffrey Alford and Naomi Duguid.
That’s what you’ll enjoy at the new Saturday and Sunday brunch, 10 a.m. to 2 p.m., at the Presidio Social Club in San Francisco’s beautiful, tree-lined Presidio next to the landmark Golden Gate Bridge.
The hip restaurant, once the barracks of Army soldiers, serves up weekend breakfast with fun and flair. Satisfy your cravings with ”GI Jose’s Special” (Mission-style chilequiles topped with eggs any style, $11); oxtail red flannel hash with poached eggs ($11); or a “Morning Pastry Plate” ($8.25).
Pick up a copy of the November issue of San Francisco Magazine now on newsstands to read my short piece on three new sustainable sushi guides.
A year in the works, the guides were put together by the Monterey Bay Aquarium, Blue Ocean Institute, and the Environmental Defense Fund.
On each of the organization’s Web sites, you’ll find a copy of a free guide to download. All three are sure to make your next meal at a sushi bar more enlightening.
At last week’s fun-filled Pear Festival at Santana Row, yours truly was a featured guest on the James Beard Award-winning radio show, “A Matter of Taste” (960 AM), which airs regularly 11 a.m. to noon on Sundays.
Hosts David and Rachel Cane peppered me with questions about the South Bay dining scene, especially at Santana Row, where they were broadcasting live from last weekend. Take a listen.
Don’t let that scare you off.
It does take about three days to make this pizza dough. But most of that time, the dough is just hanging out in the fridge, doing its own thing.
This recipe comes from the new “A16: Food + Wine” (Ten Speed Press) cookbook by Nate Appleman, Shelley Lindgren, and Kate Leahy. Yes, it’s the new cookbook from one of my favorite San Francisco restaurants, A16, where I have swooned over many a thin-crust, Neapolitan-style pizza.