THIS WEEK: CANTEEN
I'd venture to say few places on earth can rival Canteen, a 20-seat refurbished San Francisco diner wholly orchestrated by Dennis Leary, formerly of Rubicon. With a daily changing menu, "Leary has succeeded in crafting a space where he can nourish his creative urges, often taking familiar ingredients and giving them a unique twist" (SFChronicle). The toothsome vanilla souffle has been on the menu since Canteen's opening. Visit www.sfcanteen.com for more info.
BOOK OF THE WEEK: STAFF MEALS FROM CHANTERELLE
By David Waltuck. Ever wonder what chefs really eat? You can find out, and make the food yourself (!), by reading this humble, insightful cookbook by David Waltuck, chef/owner of one of New York's highest rated restaurants, Chanterelle.
About Me
- "The KCC Foodie"
- I love food, and I think the feeling's mutual...18 years on this earth and I still haven't absorbed all I wish I could have. My dreams, depending on who you ask, surpass reality. My ultimate aspiration is to open BASIL (basilsm.moonfruit.com), a 25-seat Ital-Cal restaurant in San Mateo, CA. I barely made it through my first year of college because my passion for food exceeded my passion to do well in school. Looks like I need to find balance. My major at Univ. of Hawaii is Microbiology (I especially dig parasites) and my minor is in Business Administration, you know, for the restaurant part. I went to culinary school for a month and dropped out because I hated veal stock. My plan is to complete my B.A., fly over to Italy for REAL culinary school, shuffle knives around the Bay Area, and open BASIL, and somewhere in the midst of it obtain my Master's in toxicology or tropical medicine. Or psychology or entomology. I have too much to think about right now. Time to blog!