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Thursday, March 2, 2017

2017 Restaurant Week at M.Y. China

J.K. was walking the Fancy Food Show, and Angela was working the day job, so we had time for only one Restaurant Week lunch. We chose to return to M.Y. China, because we had such a good time there last year.

  
Sparkling wine is always a great treat and Angela chose to splurge at this lunch!
 Our entrees arrived first, but that wasn't a problem. J.K. ordered the wok-seared beef filet, while Angela chose the rice cake with wild boar. M. Y. China always gives a generous portion. We forwent the rice and simply mixed and matched tastes and textures. As it was there was still a doggie bag at the end of the meal.


Wok-Seared Beef Filet
sichuan peppercorns, arugula with jasmine or brown rice
Rice Cake with Wild Boar
cabbage, edamame, green onions
Mr. Zheng Dumpling
pork, shrimp, shitake, sesame oil, green onion
Close-Up of Dumpling
Veggie Spring Rolls
Toasted Taro, Wild Seasonal Mushrooms
 We usually  show you as many dishes as possible, but the the Sugar Puff Ice Cream Sandwich was too good to substitute sorbet for one of them. It's really more of a profiterole, but we weren't quibbling. 

M. Y. China is a delightful place to try out some delicious dishes. If you're on a tight budget, Restaurant week is the perfect way to splurge!

Wednesday, February 8, 2017

Nielsen Massey and Peru at the 2016 Fancy Food Show


We were feted with many delicious treats at the Fancy Food Show. There were even cooking demos. Neilson-Massey offered us a yummy DLT (Duck Lettuce Tomato) with a fresh Hibiscus cooler on the side. You could pick up the recipe to recreate it at home (of course we did–you know we love duck). They have numerous awards in food excellence and are best known for their vanilla extract (but they sell many other extracts as well).


Duck BLT and Hibiscus Cooler

The Nielson-Massey team, ready to answer all your lingering extract questions.
After sampling Nielson-Massey's delightful duck dish we wandered around the International Pavilion for a while before stumbling upon a food presentation produced by the country of Peru. What? Peru? Yes, and everything was delectable. Thank goodness Tea Time is already well versed in sharing dishes, because even though all these plates were sample sized we were feeling pretty full. It's a good thing there's always a lot of walking when we are at the FFS.






Tea Time is waiting with bated breath and empty tummies to see what trends pop up at the 2017 winter fancy food show. This yearly event gives us insight into food trends and tastes we might not find if we didn't attend the show. Check out our Instagram for live updates of the great finds and delicious treats that come to our attention this January.

Tuesday, January 10, 2017

Happy Hour at E & O

The sign outside said "Pokemon inside--just kidding." So of course we had to check it out! Actually Angela had been here to E & O before for their great Happy Hour, so she just had to drag J.K. along to enjoy it with her.

But J.K. was also lured in (get it! lured! oh, pokemon joke) by their delicious menu options and excellent prices. Happily E & O didn't disappoint us. We picked the Pu Pu Platter off the menu which gave us the chance to taste a little bit of everything from house made taro chips and pickles to sliders, satay and short ribs.

Pu Pu Platter

Happy Hour menu-current as of Jan 2017
Their Pokemon Go message on the sign outside must have been a joke, because  two nearby businesses had lures going, so there were Pokemon inside, trying to share our drinks. Angela had the Sutter Punch from the happy hour menu, which didn't attract as many creatures. J.K. is the Master Pokemon Trainer of our duo.
Goldeen dropping into my gimlet

Venonat sad because gimlet is finished
Happy Hour at E & O is a great get away from the hubbub of Union Square and Chinatown. They serve lunch and dinner, but their happy hour is from 3-6. It's worth the extra planning to fit it into your schedule, or just make excuses the next time you have a visitor in town and take the day off to go check it out.

Writing for Change Banquet 2016

Once agan, Board member Harvey Pawl treated the Conference speakers and volunteers to a Chinese banquet at Gourmet Carousel. Attendees were also invited to join us, at a remarkably low fee. The dinner started a little earlier than the announced time, so a few of the dishes were ravaged when I arrived, but there was enough left for me to photograph–and more than enough for me to eat.

The meal started with soup and scallion pancakes.
Egg Flower Soup with Mixed Vegetables
Scallion Pancakes
And, of course, honey walnut prawns, a universal favorite.
Honey Walnut Shrimp
There was one dish from each section of the menu.

Beef with Ginger & Scallions

Spare ribs are another favorite.
Mandarin Spareribs
And of course we had to have some vegetables.
Buddha's Delight
Braised Mixed Vegetables
I'm not sure which chicken dish this was, but it was delicious.
Chicken with Shrimp Chips
 Our final dish was seafood and tofu in a clay pot, still sizzling when it was served.
Seafood Tofu Clay Pot
Seafood Tofu Clay Pot, Still Sizzling
The meal ended with fortune cookies and very sweet orange slices. Many attendees didn't eat the oranges, so I took them home. After eating the oranges, I rinsed the peels and put them in the freezer, where they are waiting to be candied and dipped in tempered chocolate.

Teatime also loves the Seafood Birdsnest, Peking Duck (you can order half a duck), and Pea Sprouts with Garlic Sauce. But you can't go wrong at Gourmet Carousel, no matter what you order. Everything on the menu is perfectly prepared. And if you ask a question of a staff member who doesn't speak English, he will quickly bring someone who does.

Sunday, December 4, 2016

Pica Pica in the Misson

Pica Pica serves naturally glutern-free food and boy is it tasty. Fried plantains, rice, black beans, their signature Arepas not to mention their frothy fresh Fruit Frescas. Tea Time met several friends in order to be able to share and enjoy several different offerings from their menu (which is available for delivery or pick up, you lucky eaters).


Pulled Pork Pernil plate with classic white Arepa

Blackened Beef Asado in the white corn Arepa with plantain and coleslaw side

Shredded Beef Pabellón in a sweet corn Arepa topped with Queso Fresco and coleslaw side

Happily all the Arepas come with a fried plantain so we didn't have any fights, but if you need more, then look at the sides listed on the menu. We'll be adventuring back to Pica Pica soon as we've been hearing about their Cachapas.

Saturday, November 26, 2016

Premium Gold Flax Treats

The Premium Gold people sent us an extremely generous sample of two of the products, Gluten Free Flour and Golden Omega Ground Flaxseed and we proceeded to enjoy the delicious treats you can create using their gluten free line of products. Tea Time will add more to this post, so check back if you're interested in gluten free pizza dough!

J.K. baked this amazing chocolate fudge cake from Premium Gold's recipe. The recipe includes directions for buttercream frosting, but Tea Time doesn't like the taste of uncooked confectioner's sugar, so J.K. used the blender frosting recipe from Judy Rosenberg's All-Butter Fresh Cream Sugar-Packed Baking Book, which has only three ingredients: chocolate, evaporated milk and sugar. We've made gluten-free recipes before with other brands of flour, but, while all were acceptable, this Premium Gold's product is outstanding. We could not tell this was a gluten-free cake.

 J.K. also tried substituting flax meal and water for the egg in her favorite muffin recipe. This worked,  but she didn't have the same luck with a pizzelle recipe. If you know anyone who is gluten-free or someone who is allergic to eggs, you'll find the Premium Gold Flax products live up to their name! 

Friday, November 18, 2016

Eat Real Festival 2016

I volunteered with setup for Eat Real Festival 2016 but this time I stuffed vendor badges instead of goodie bags. This was much easier and didn't end with washing and drying all the cookware for the chef demos.

I returned for lunch on Friday. I usually case the whole festival first, but couldn't resist a crab cake near the entry. It was served on a bun, with slaw.
  
Mozzeria was there, with their fancy pizza truck, but Tea Time occasionally eats at their brick-and-mortar location in the Mission.
After checking out the rest of the offerings, I decided on a poke bowl. This looked so good that I forgot to take a picture of the truck.
And for dessert, I again had a chocolate fudge popsicle from Fat Face Popsicles.


The Eat Real Festival is on for the whole weekend, and there are more vendors on Saturday and Sunday. More Festival-goers, too, which is why I go on Friday, but if you don't mind crowds, you will be rewarded with a wider choice. There are also exhibits and free samples, which vary from year to year. This year Clover was giving away yoghurt and Toyota was giving away plants in pots that could be decorated on the spot, among other swag.