New Year, New Beer
Happy New Year! This year I'm going for sustainability in all of my culinary endeavours. You can be vegetarian or vegan and still be supporting large scale monoagriculture, while skipping over sustainable meat and seafood in your own back yard. 2012 is the year to spend more time walking to the farmer's market, more time chatting with the people who grow my food (which includes Mom, of course), more time cooking and last but not least, doing the dishes.
Factory beer is out, artisan beer is in. Organic beer is better. California Certified Organic Beer is best. Beer tasting judge certification program and Pete's Connoisseur's Club Level 100 here I come. Brewery tours will take place this year, some streaming live and some for the pilot.
Farmers, chefs, brewers, vitners, artisan foodmakers, and food charities that focus on sustainable, organic, small scale, and localized food economies will be showcased in the pilot. If you know someone who should be featured, please leave a comment below!
Today I am enjoying Pete's #1687: Snowshoe Pumpkin. Not a very strong aroma, nor too hoppy. Any pumpkin flavour is very, very mild. Slightly bitter finish, bit on the ale side. Perhaps a tiny hint of sour, but negligible. Overall, decent, but not spectacular.
Pasta Pomodoro
One time when I was driving north from Santa Barbara I was right around Pismo Beach when I suddenly began craving pasta. Off the 101, as they say down south, I spotted a pizza joint named Guiseppe's and figured they had some watery marinara and starchy, stuck together spaghetti. Fuck was I wrong. Their Capellini alla Cecca was absolutely fantastic- fresh tomato, garlic, and a shitload of olive oil really guarantee the flavor packs a punch.
So, when I got that sudden craving today I stopped by Pasta Pomodoro for the next best thing. They call the dish "Capellini Pomodoro", but essentially they are the same. I ask for extra garlic and a bit of spice and it's fabulous.
Tom Yum at Sabuy Sabuy
They know my order! Yay! I freaking love this place. My favorite Thai dish is Tom Yum. What's your favorite?
Jupiter
Jupiter on Shattuck in Berkeley, CA, has a the best Veggie burger in town. Light fluffy bun, spinach, mayo, aoli, provelone, red onion and ripe tomato.
Veggie burgers take some getting used to, mainly because most restaurants don't put a lot of effort into them. Once you have a good one you're hooked!
Pete’s Brass Rail and Car Wash
There is no brass rail, no car wash and who the bell is Pete?
Pete's is an institution in Danville- ask anyone about "The Wall" and there's a good chance their either on it or well on their way. To get on the wall you must join their Connousseur's Club and try at least 100 different varieties of beer. Some folks have had upwards of 2,000 beers and have had their names enshrined in a multitude of colors over the years. Getting on the wall requires commitment.
Pete's is commited to giving back and hosts multiple fundraisers per year.
On tap today is Moylan's Wet Hopped Hopsicle. Beers that use wet hops reach peak flavor quickly and must be consumed before spoilage. What a shame- beer you need to drink. Somebody's got to do it.
It’s Not Easy Being Green
Dining as a vegetarian can be a challenge, but don't let a predominantly meat and fish menu hold you back from enjoying a restaurant. Many venues are ready to prepare and serve vegetarian versions of their menu items. Having a goat cheese salad with toasted almonds instead of bacon was no problem. The almonds were featured in another salad on the menu, prompting an easy substitution. Just ask your server, wherever you are. Changes are easy to make. For example, a piece of fried goat cheese that would normally be placed over the salad version of this dish was sliced and added to the wrap. If your restaurant won't accommodate you, find one that will.
Don't let a menu hold you back. Variety is the spice of life!