Beesponsible

Beesponsible, supported by Barkman Honey, provides information about why bees are important and how to be responsible for them. They have a Facebook page, in addition to their website. I met their contingent at the 2018 Winter Fancy Food Show. They gave me much food for thought, and some actual food in the form of a generous sample of honey, available for purchase on their website, along with a few wearables and trinkets.

Booklet with information about bees

  

 Jar of honey

And, of course, a couple of trinkets.

Silicone Bracelet

Message Button

Hazel's Southern Bar & Kitchen

J.K., Angela and Dan decided to try Hazel's for a Restaurant Week dinner, and we were very happy we did. The menu wasn't quite as extensive as China Live's, but that made decision-making a lot easier!

There was also a Happy Hour menu, but we were there for the Restaurant Week experience.

Everybody started with Hush Puppies, aioli on the side.

Close-up of Hush Puppy's insides

Next came our salads. Dan ordered the Kale Caesar salad.

Cale Caesar Salad
Kale, parmesan croutons, Cajun Caesar dressing

Angela and J.K. opted for the Warm Beet & Arugula Salad.

Warm Beet & Arugula Salad
Roasted beets, arugula, onions, goat cheese, raspberry vinaigrette

The Fried Chicken was Dan's entree.

Hazel's Fried Chicken
Four pieces of Hazel's perfectly fried chicken, served with pickles

Angela and J.K. both couldn't resist the ribs, even though it meant we didn't get to try the vegetarian option.

Big Daddy D's BBQ Ribs (1/2 rack)
fall-off-the-bone goodness with housemate BBQ sauce

We did manage to get three different sides.

Green Beans with Caramelized Onions and Almonds

Collard Greens

Mac & Cheese

Dessert was the same for everyone. Peach Cobbler with a choice of vanilla or bourbon ice cream.

This was a tasty and generous meal. We all had leftovers to take home. Tea Time will definitely be returning to Hazel's, but now that we know how generous the portions are, we won't be ordering quite so much food!

Sunday Lunch at Pa'ina

After shopping at Daiso, Angela and J.K. were looking for sustenance. Despite being at San Francisco's Japantown, they decided to lunch at Pa'ina, the Hawaiian restaurant.

Angela started with the day's special mimosa (just one, not the bottomless offer), while J.K., who doesn't like champagne without grenadine syrup, stuck to water.

 Our first dish was poke, served Island Style.

Island Style Poke with tobiko (flying fish roe) and limu (seaweed)

Next the kitchen sent us our Duck Bao appetiser.

Duck Bao
Duck Breast, Pickled Daikon & Carrots, Micro Cilantro, Hoisini-Ginger Sauce, Steamed Buns

Angela ordered the Loco Moco medium, but it arrived well-done. 

Loco Moco
American Wagyu Beef, Beef Gravy, Mac Salad, Fried Egg

Lunch With Beth–International Food Court

The International Food Court on the corner of Bush and Kearny is another one that doesn't have a website or Facebook page. You can check it out on Yelp, though. The Court is located in the basement of the building; you can't miss the signs outside the door.

This was a favorite of ours years ago. We had forgotten about it because it closed for quite a while for extensive retrofitting. Beth asked how long it had been re-opened. The answer was three years. We don't know why we didn't notice earlier, but we're glad we finally did!

After circling the room, we decided on pelmeni at the Pushkin stall.

It was a late lunch for us, but the staff, who were closing, cheerfully served us, and made sure we got enough sour cream on our bowls of pelmeni, which were served in a tasty broth.

Peanut Butter & Co.

Lee Zalben, the founder of Peanut Butter & Co. was at the Fancy Food Show this year. I ate at Peanut Butter & Co. the last time I was in New York, so it was a real treat for me to meet Lee at the show. 

Here's the whole line of Peanut Butter & Co. flavours. If you can't find your favourite at your local store, you can order online directly from them here. There are more products on the site, too. There's a 15% discount for first-time customers, grocery coupons and a PB&Co. rewards program on the site, so if you're a fan, check it out!

Lee gave me a sample of his powdered peanut butter. I'm thinking about adding it to yoghurt.

Humphry Slocombe

Humphry Slocombe was back at the Winter Fancy Food Show with three new flavors added to their lineup and their (and my) favourite drag queen, Nancy Boy, who appeared Sunday and Monday in two new outfits.

The new flavours are Dirty Chai–chai ice cream spanked with espresso (just dirty enough), Cinnamon Tres Leches–cinnamon ice cream and yellow cake and Black Sesame–toasted black sesame seeds with sesame oil added for more oomph. Black Sesame is one of Tea Time's favourite ice cream flavors, and Humphry Slocombe's rendition is excellent.

Six flavours available for tasting

Sunday's Outfit

Monday's Outfit

China Live

We had been curious about China Live since it opened, but somehow never got there. So, when we saw that it was participating in San Francisco's Restaurant Week, we took advantage of the opportunity to sample the restaurant.

Reservations are accepted, but not required. Walk-ins are welcome, and the staff cheerfully seated J.K. while Angela was still parking her bike.

Despite the extensive (for Restaurant Week) menu, it didn't take us long to make our decisions.

The simple place settings showcase the food.

We're not ale (or beer) drinkers, so we both chose the 8 Treasure Ttea, which is brewed in a glass cup with a glass infuser, to show off the 8 treasures. The Chinese consider 8 to be a lucky number.

 

Teacup with infuser removed

Angela chose the pan-fried pork dumplings.

J.K. couldn't resist the soup dumplings, which are a favourite of hers, even though that made two dumpling dishes.

Soup dumplings in their steamer

Serving suggestion for soup dumpling

For her "big dish," J.K. chose the Shanghai Fat Chow Mein with Pork, Shrimp and Chicken.

Angela preferred the Crackling-Skin Cantonese Chicken, which was every bit as good as Peking Duck.

Condiments for the chicken

The check was presented in this very interesting board, with a slot for our credit cards.

The Restaurant Week special also included a jar of the House Chili Sauce.

The surroundings were also excellent. The ceiling is very interesting. The characters represent the nine essential flavours of Chinese cuisine, which are George Chen's expansion of the usual five: sour, salty, spicy, sweet and bitter.

They're not going to run out of garlic!

There is also an extensive retail section. China Live has been compared to Eataly in New York, but Eataly's retail is cooking-related in general, while China Live is mostly Chinese, with the exception of San Francisco souvenirs and an extensive chocolate selection.

Restaurant diners also receive a same-day 10 percent discount on retail purchases.

We decided to take a (long) walk over to Bi-Rite on Divisidero, which gave us time to be ready for dessert after such a generous lunch.

Angela chose a sticky toffy cone.

J.K. chose a cup, half chocolate and half roasted banana.