El Toyonese

A few months ago, you may recall, I went on a bit of a taco kick.  I was really into the spicy flavors of mexican food, the tactile experience of eating with my hands, and eating in casual environments.  I think it was a response to way too much fine dining and foie gras eating.  Plus, tacos usually come with crunchy chips!

I tried out a number of taquerias and fast casual Mexican restaurants around town, but one taco venue I never visited was ... a taco truck!  How could I have left out this classic slinger of tacos?  I've been to plenty of other food trucks.  It was time to fix that.

So, when El Toyonese was parked nearby, I joined the ridiculously slow moving line to get myself a taco.  The line had probably only 8 or so people in front of me, but it moved at a snail's pace.  It made me really, really appreciate the pace of Pancho Villa that much more!  Seriously, I have no idea what took so long, as it wasn't like they were actually cooking anything there.

Anyway, meh.

Tacos (top to bottom, clockwise): Vegetarian, Carne Asada, Pollo Asado.  $1.75 each.

I have been on a taco kick, but my favorite tacos are grilled shrimp or fried fish.  El Toyonese had neither.  In fact, no seafood was available, just a slew of chicken, beef, and pork options.  None jumped out at me, so I decided to try 3 different ones, to cut my losses and hopefully find something I liked.

Each taco came double shelled, in a totally unremarkable, gummy, corn tortilla.  They got really mushy, really fast, as the liquid from the filling saturated them.  Two shells wasn't enough to protect them.  They weren't good.

Each taco also came loaded with raw white onion and cilantro.  The onion was harsh, sharp, and in huge chunks.  It ruined many bites, and my palate, for the rest of the night.

I started with a "safe" one, the vegetarian.  The sign gave no description as to what would be in it, but I was hoping for grilled veggies or something.  Instead it was just rice, beans, a little salsa, and a lot of the raw onion.  The rice was flavorless and dry.  The beans were plain and also flavorless.  Nothing good here.

Then I moved onto the carne asada.  I would have never known it was beef if I hadn't ordered it.  Not from inspection, nor from taste.  It tasted like ... nothing.  Except more sharp raw onion.

Finally, I went for the pollo asado.  I had basically no hope for this one, as I don't really like chicken, but I wanted to try a variety.  Surprisingly, it was the best.  I finished it in about two bites!  The chicken had a great smokey, grilled flavor.  The salsa added a tiny bit of kick.  There was still way too much of the raw onion though.

The chips, pico de gallo, and sour cream were not actually part of their offerings, I added them on in attempt to spruce up the plate.

At $1.75 each, the price was on par with those of happy hour tacos most places, but there were certainly no frills, no chips or salsa bar included.  I wouldn't ever get more of these.

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Valrhona Chocolate

Valrhona is one of the largest chocolate manufacturers in the world.  They make consumer products like basic chocolate bars (including not just single origin bars, but single origin vintage bars!), but also supply the chocolate for many chocolatiers and the bulk chocolate and couverture for chefs worldwide.  Thus, Valrhona chocolate shows up just about everywhere, and I've reviewed it before when used by pastry chefs (like Terri Wu from Farallon), by other chocolatiers (like Chocolat Modern), and even by ice cream shops (like Scream sorbet).  I'm sure you've had it, even if you haven't purchased a bar directly.

Although they operate a huge scale, the chocolate is high quality.

Grand Crus Tasting Bars

This is a line "made from the harmonious blending of cocoa beans from plantations with exceptional terroirs and chosen for their particular flavor characteristics."

The Grand Crus selection ranges from 33% milk chocolate to 72% dark chocolate.  I've tried a number of the different blends.

Milk Chocolates

Jivara 40% Tasting Square.

Jivara 40%. "Creamy and Chocolatey"

Milk chocolate is rarely what I pick, but, I was given this little square, so I tried it.  It was a smooth, creamy, high quality milk chocolate.  If I liked milk chocolate in general, I'm sure I would have really enjoyed it.  Even not being a milk chocolate lover I was able to appreciate it for its creamy, delicate nature.

Dark Chocolates

Noir Caraibe, 66%.

Manjari, 64%, Madegascar.  "Fresh and Tangy Single Origin Madagascar".

I moved on to a darker chocolate.  This was creamy for dark chocolate, but not very complex, a bit sweet.  Which makes sense, given that it was only a 64% bar.


Tainori 64%, Dominican Republic.

Next, another 64%.  I liked this one a lot more.  It was very smooth, but with a remarkably fudgy finish.  I'm used to chocolate with a strong fudgy nature like this having a thicker mouthfeel, but it had a nice snap to it and was really clean.  Definitely quality chocolate!

Noir Caribe, 66%. "Balanced and Velvety"
Moving up slightly to a 66%.  This was also incredibly smooth, great snap to it.  Slightly sweet, no bitterness.  A very clean flavor.

Guanaja, 70%, South African. "Bittersweet and Elegant".

Moving up another notch to a 70%.  It too was very smooth, and had a great flavor.  It is clear that Valrhona is a quality chocolate maker!

Single Origin Vintage Bars

Valrhona also produces a number of Single Estate Chocolates Bars, and of course, I've tried many of those as well.  They are all 64% cocoa.

2010 Palmira Vintage Bar.

• Ampamakia, 64%, 2012 Vintage, Madagascar. Had a nice bitterness with sweet cherry finish. I liked how you first got hit by the bitterness you expect from a dark chocolate, but then it had the nice sweet finish too it, making it a fairly complex tasting experience.
• Gran Couva, 64%, 2012 Vintage, Trinidad. This one was very smooth and refined, but too much so, resulting in a bar that wasn't very complex or interesting. Sorta like a house wine or coffee, totally drinkable, but boring.  I know that sounds horrible given its status, but, that is how I felt!
• Palmira, 64%, 2010 Vintage, Venezuela. We all liked this.  It had a pleasant bitterness and nice mouthfeel.
• Porcelana, 64%, 2012 Vintage, Venezuela. Apparently made from some of the rarest cocoa beans in the world. Was fairly sweet, with blueberry or plum notes.

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Cookies from Back Yard Kitchen

Back Yard Kitchen is located in the Marina, far outside my normal stomping ground.  But, I was in the area doing some shopping, so I of course pulled up LevelUp to see what was around.

Back Yard Kitchen is a casual sandwich and salad shop, without much seating.  But, I wasn't there to get a sandwich or salad anyway, since when I looked at the reviews, one thing kept coming up again and again ... the cookies!  And you know me and desserts, baked goods, and cookies in particular ...

Cookies, with great reviews, that came in under budget given the initial LevelUp seed money for the venue, so I could try them free ... sold!

The cookies are individually wrapped, in a cookie jar.  Once I ordered one, I was instructed to get my own out of the jar.  It was explained that was part of the fun, reaching into the cookie jar.  I thought this was a really fun quirk.  I went back several times, and enjoyed this little ritual each time.

On every occasion, the staff were really friendly, and unlike pretty much everywhere else I've been, LevelUp worked fine, no complaints.  If I'm in the area and want a cookie, I always stop in.

I've gone back several times since I first wrote this up, to try more cookies.  I've been very impressed with them.  It turns out that they make a big batch of dough, and bake the cookies daily until the dough runs out, and then change types.  This is exciting, as it means they are changing the variety of cookies about once a week.  So many more to try!  I also found out that their pastry chef does the pastries for Per Diem, which I've wanted to try for a while now, and this gives me even more motivation to visit.

Update: On my last visit, I found out that the chef who made the cookies was no longer working there.  And didn't really like the cookie I had that final day.  Sadness.  I'll still go back to see if it was a fluke or not, but I really am saddened by this news, as I loved the cookies so much before!  I will have to track her down at her newest endeavors, as the brown butter chocolate chip cookie was so, so good!

Brown Butter Chocolate Chip Cookie.  $1.50.

This was a very tasty cookie!  It was incredibly soft, just barely cooked past gooey, which I loved.  It had an intense brown butter taste.  The chocolate chips were standard, but there was a good ratio of chocolate to cookie, not overwhelming.

Overall, one of the best chocolate chip cookies I've had, and I'd gladly get another.  It was a perfect size - bigger than you'd ever make for yourself, but once you start eating it, you are glad it is that large, but it also was not so monstrous that you feel THAT guilty for it.

Great size for the price too.  Would gladly get another if I could!

Spiced Praline Pecan Cookie.  $1.50.

Just like the brown butter chocolate chip cookie, this was nice and soft, almost gooey.  Just perfect.  The size was also the same, slightly bigger then you'd make, but not ridiculous.

The flavor was very buttery and intense, and had some slight spicing to it.  There were a few whole pecan halves distributed throughout.

Overall, this was good, but the brown butter chocolate chip was better.

Pumpkin Spice Chocolate Chip Cookie.  $1.50.

This one was a very different style than the previous cookies.  Smaller in diameter, but much thicker.    It had subtle pumpkin flavor and spicing, and tons of tiny chocolate chips.  It reminded me more of a pumpkin bread or muffin than a cookie, as it was so cakey.  Not really my type of cookie, but it also seemed like something I could almost justify eating for breakfast ... mmm, breakfast cookies!

Snickerdoodle.  $1.50.

You've probably heard me talk about Snickerdoodles before.  Perhaps my least favorite type of cookie. They always just fall short for me.  But Back Yard Kitchen only has one type of cookie per day, and I was there, so I decided to try it out.  This was also the first one I had from the new baker.

It was really crispy.  The style of cookie I just don't like.  I like gooey cookies!  It had some sugar and cinnamon flavor, but meh, really not my thing.  A little burnt around the edges.  My least favorite by far.

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Greek Yogurt from Pinkberry

Pinkberry (yes, the froyo shop, which I've reviewed before), just introduced a new section to their menu: Greek yogurt.  Not Greek frozen yogurt, but regular Greek yogurt.  Just like their frozen yogurt, you can choose from a plethora of toppings, creating your own combinations, or use one of their "signature recipes".  Along with the Greek yogurt, they added new savory toppings: cucumbers, tomatoes, basil, sunflower seed bites, balsamic glaze, chili powder, sea salt, and olive oil, and a few sweet syrups: strawberry puree, cinnamon honey, and vanilla agave nectar.  You can also still pick any of their original toppings.

For signature recipes, there are 3 sweet and 2 savory:

• Strawberry Mango: Strawberries, mango, coconut, toasted almond slices, strawberry puree.
• Chocolate Berry: Blueberry, raspberry, dark chocolate granola, chocolate shavings, cinnamon honey.
• Kiwi Strawberry: Kiwi, strawberries, mango, honey almond granola, vanilla agave nectar.
• Sunflower Cucumber: Cucumber, sunflower seed bites, olive oil, chili powder.
• Tomato Basil: Grape tomatoes, fresh basil, olive oil, balsamic glaze, sea salt.

The savory ones sound very intriguing, but I didn't try any yet.  I have never thought to top my Greek yogurt with these sorts of items, but I could see it working.  I went through a cottage cheese phase where I topped it with all sorts of things, sweet or savory, and this seems similar.  I wonder if anyone tries to top the froyo with these new toppings?  Olive oil, balsamic, and sea salt are popping up on ice cream all over the place these days, but perhaps not cucumbers ...

The yogurt itself is very much a gateway Greek yogurt.  I think it will satisfy those not used to Greek yogurt, as it isn't too tart.  But it also isn't nearly as sweet as most yogurt, with no added sugar.  The sweetness is totally dependent on the mix-ins you choose.  The yogurt is very smooth and creamy, a bit hard to believe it is non-fat.  Far creamier than I usually associate with a non-fat yogurt, but I'd still prefer full fat.

I wasn't blown away by any of the creations I had, but it is clearly far better than any packaged yogurt with mix-ins or fruit on the bottom.  And if I was at Pinkberry, um, hello, I'd get the froyo!

That said, I think they are definitely onto something here, as people love to customize and build things, and while froyo is awesome, this would be appropriate for breakfast, or for the more health conscious out there.

Strawberry Mango "Signature Recipe"

The first time I visited, I was overwhelmed.  Should I get a "signature recipe"? Or make my own?  I had no idea what would be good on regular Greek yogurt, since the toppings I normally pick at Pinkberry are much more appropriate for dessert.   I decided to go for one of their selections, assuming they had recipe tested and found winners.  The savory ones still sounded crazy to me, so I wanted a sweet one.  And mangos jumped out at me.  Strawberry Mango it was.

Once I ordered, the server just pulled out a container of pre-scooped yogurt.  She pulled off the lid, and threw on a heap of coconut, then almonds, and then the two fruit selections.  She finished by drizzling the strawberry puree all over it.

The yogurt was creamy and a bit tart.  Not really better nor worse than any other Greek yogurt I've tried over the years.

The strawberries were not particularly flavorful, but they were at least fairly ripe.  And strawberry season did just begin.  The mango was not bad, but was not totally ripe.  It is hard to get good mango in the US anyway.  The strawberry puree was sweet, with some strawberry flavor.  It easily blended in, like one of those fruit-on-the-bottom type yogurts.  The fruit elements, although not great, all worked with the yogurt.

But I really did not like the coconut nor almond slices.  The texture of coconut and slivered almonds was just strange with yogurt.  And the flavors didn't really work either.  The coconut was just standard shredded coconut, not the more flavorful toasted version.  The almond slivers were as generic as can be.  I wouldn't ever get either of those on yogurt again.

Overall, it was an ok combination of things, but I did find myself wishing there was granola.  It occurred to me that I've never had a Greek yogurt parfait without granola.  I certainly wouldn't get this recipe again, but I'm not quite sure what I'd want instead.

Good Morning America Special: Blueberry Almond.

As part of a promotion with Good Morning America, Pinkberry created another signature recipe, offered for free for two days: the Blueberry Almond.  It was yogurt, topped with honey almond granola, toasted almonds, fresh blueberries, and drizzled with cinnamon honey.

Since I didn't care for the slivered almonds last time, I asked to have them left out.  The staff member let me know that there were small amounts of almond in the granola, and offered to switch it out for the other type of granola they offered.  Since I don't actually dislike almonds, just the slivered ones in my yogurt, I opted to keep it as close to the recipe was possible.

The yogurt this time was scooped and weighed out when I ordered, rather than pre-scooped as in my first visit.  I'm guessing they may have just had them scooped out in advance that day since it was the first big freebie day they were doing.  The yogurt was again creamy, not super sweet nor tart, pretty generic yogurt.  It is clearly designed to be customized with toppings.

The blueberries, like all other Pinkberry fruit I've had, were good enough.  Not amazing, but fresh and ripe.  The granola was fairly disappointing - it was basically just oats.  I didn't find any almond in it, and there were not really any clusters.  It added a nice crunch, and I appreciated it for the textural variation, but as a granola, it wasn't great.   The cinnamon honey was the big selling point.  Very thick honey, obviously sweet, and loaded with cinnamon flavor.  It went so well with the yogurt.

Overall, I enjoyed this mix much more than my previous one.  I'd still like to try out other combinations, but this one worked.

Create Your Own: Cinnamon Honey, Chocolate Granola, Caramelized Almonds, Kiwi, Mango, Mochi.

On my third trip, I decided to get adventurous and try the "Create Your Own" option.  I was instructed to pick one syrup, two crunchy toppings, and three fruits.  Since I loved the cinnamon honey so much last time, I quickly picked that one.  She asked if I'd like it on top, or on the side, so I got it on the side, so I could mix it in as I wished.

For crunchy toppings, I was a bit stumped.  I didn't like the coconut or the almonds the first time, and the honey almond granola was pretty boring.  Most of the other crunchy toppings didn't seem quite right to put on yogurt ... chocolate pretzels? Gummy bears?  Brownie bites?  Delicious, but they would be weird.  So I went for the other type of granola - chocolate.  It didn't have much chocolate flavor, and like the honey almond granola, wasn't really great, just good for some crunch.  I also picked caramelized almonds, trying to improve upon the slivered almonds.  They were pretty good, much crunchier than the granola, a bit sweet.  Not what I think of mixing into my Greek yogurt, but it worked.

The kiwi wasn't very ripe, and wasn't good.  I wouldn't try it again.  The mango was better this time, riper, sweeter.  For my third "fruit" topping, I picked the mochi, mostly because the other fruit just didn't look that good, and I love mochi.  I knew it was strange to put on yogurt, but whateves.  I just ate it first.  It was soft, sweet, rice-y.

Overall, this was a pretty strange combo, I admit.  Mochi doesn't belong on Greek yogurt, but I liked it with the mango, it reminded me in some ways of mango sticky rice.  I'll keep hunting for a good Greek yogurt topping set though ...

Create Your Own: Almond Roca, Mango, Mochi.

Finally, I was ready to create my ultimate creation.  Or so I thought.

On my fourth visit, I wanted the mango and mochi combination again since I enjoyed it so much last time.  Glancing into the case, the mango didn't look ripe.  A lot of it was green.  But I still gave it a shot.  Instead of adding a third fruit, since I haven't been really impressed with any of their fruit, I asked for just lots of mochi.  Like last time, the mochi was soft and delicious.  Totally not a good topping for Greek yogurt though.  But the mango, like I feared, was hard, tart, not ripe.  Their fruit is really so inconsistent.  The mango and mochi went well together, and the mango and yogurt went well together, but it was not good.  If the mango looks ripe, I recommend it, but otherwise, skip!

For dry, crunchy toppings, I was at a loss.  I didn't like the standard yogurt toppings of granola, coconut, almonds before.  The candy really didn't make sense, nor did chocolate balls.  I was allotted two choices, but decided to just pick one, since none were jumping out at me.  What did jump out ... almond roca.  Another topping that totally doesn't belong on Greek yogurt, but is delicious.  It did give a nice crunch inside the yogurt, and chocolate can kinda work, but ... no.  After trying a few bites with the almond roca and yogurt, I quickly realized the error of my ways, scraped it to the side, and enjoyed it as my "dessert" after I finished the rest of the yogurt.

This was a pretty big fail as a Greek yogurt, but I did really enjoy my mochi and almond roca.  I think it is time to go back to their frozen yogurt :)

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The Sentinel

The Sentinel is a casual sandwich shop located in SOMA, with a sister establishment, The Golden West, in the Financial District.  Both places are tiny, basically little take out windows, serving up sandwiches and salads that have quite the following.  I haven't ever had their lunch fare however.  I go there for one reason: the muffins.

I was first introduced to The Sentinel a few years ago.  It was mid-afternoon, and I was strolling through one of the mini-kitchens at my office, and there was a big container of muffins sitting there.  Being a baked goods fiend, I snatched one up.  I had no idea where they came from, how old they were, or even what kind they were.  But I just had to try them.

I got back to my desk and took a bite.  And then a second later, the entire thing was gone.  It was, hands down, the best muffin I'd ever had.  I needed to know where they came from.  Did a co-worker bake them? Were they from a nearby establishment?  I rushed back to the platter of muffins, but no clues were revealed.  No branding.  What was revealed however, is that there were actually several varieties of muffin.  To further my research, I of course needed to test them all out, just to make sure it wasn't a fluke that the one I had was so amazing.  They were all incredible.  Crispy tops, moist interiors, loaded with chunks of fruit, and covered in sugar.  I'd call them more cake than muffin .... which seemed entirely appropriate  given that it was afternoon.  But back to my mission.  I had to know where they came from.  Since there were several varieties, I determined that it probably wasn't a co-worker's baking skills, as they would likely just make one kind.  But still, I had no more clues.

So, I started walking around, with one of the muffins, and rather frantically asked every person I saw if they knew where the muffins came from.  No one did.  I gave up, dejected.  I consoled myself with another muffin.  I also told everyone I knew about the muffins, thus introducing them all to the best muffins of their lives.

That night, when I was leaving the office, I stopped by the mini-kitchen on my way out.  I was half hoping there would be muffins left, although, honestly, I was stuffed full of them at that point.  There was still one there, but someone else grabbed it just as I came into view.  He must have seen the look on my face, because he offered me half.  I explained that I'd already had an embarrassing number of them, and told him to enjoy it, that they were the best muffins ever.  He grinned and said "I know, I brought them."  Score!  He divulged his secret, and thus, my love of The Sentinel Muffins was born.

I couldn't believe how amazing the muffins were, even when I had them late in the day.  I wondered how much better they could be if I had them fresh.  So I went to The Sentinel several times.  But they were always sold out.  "Come before 9am!" one staff member cheerfully quipped.  "Call ahead to reserve one!", another said.  I kept trying, but continued to fail.

But luckily for me, everyone else loved the muffins too.  One co-worker took it upon himself to bring some in periodically.  He'd arrive there early, get them fresh out of the oven, and bring them to the office.  They were always still hot when they arrived.  OMG.  Since my first experience with the muffins, I do have to admit that I've found muffins I like more, from Baker & Banker, but pretty much everyone I've introduced to these muffins has raved about them.

It also turns out that you can get the same muffins at The Golden West.  I haven't ever acquired them from there, but I hear they are the same.  And if you like their stuff in general, check out Canteen, operated by the same chef.  I haven't been there for dinner yet, but I've had their brunch, and like the muffins, it was filled will delicious baked goods.

So, if you like muffins, go get these, particularly when a favorite fruit of yours is in season (the nectarine ones in the summer are incredible!).  And eat them warm.

Sour Cherry Muffins.

Strawberry Muffins. 

• Blueberry: Absolutely amazing.  The blueberries were incredibly flavorful and plentiful, the muffin was really loaded up with berries.  Really moist on the inside, a little crispy/crumbly on the top/bottom/side, rolled in sugar!  Definitely not a healthy breakfast item, very sweet overall, particularly with the sugar coating, but really, really delicious.  Ojan and I agreed on liking the same muffin even, which was shocking, as our tastes tend to diverge.  Unfortunately, it did not keep well second day.  It was better cold than heated up actually, as it just got too moist and gummy when heated in foil in toaster oven.  Maybe should have just toasted it? Anyway. Best muffin ever.
• Nectarine: Same as others, with a crisp top, lots of fruit, moist. Covered in sugar, and very much like cake. Second favorite.
• Sour Cherry: You guessed it - crisp top, moist interior.  The cherries were indeed sour, which distinguished this muffin from the others in that it was slightly more tart than just sweet.  No sugar on this one.  Still good, but my least favorite.
• Strawberry: Again, crisp top, lots of fruit, moist inside. No sugar coating. There was parts around the fruit that were almost under-cooked, not in a bad way though, just little pockets of moistness. The strawberries were very large pieces, some whole even. Third favorite. I wish it had the sugar!

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Brunch at Canteen

I recently heard that my favorite brunch place, Baker & Banker, was putting their brunch service on hiatus, as the chefs are having a baby.  I'm happy for them, but, I'll miss it, as they really serve the best brunch in the city!  I stepped back to think of other memoral brunches, and remembered Canteen, which I visited around the same time as my first visit to Baker & Banker.  When I pulled up their website, I was met with bad news ... they also just ended their brunch service!  Doh!

Canteen is also run by the same chef from The Sentinel and The Golden West, known mostly as casual takeout sandwich shops servicing SOMA and the FiDi, respectively, but they also have, the absolute best muffins in the city.  Seriously, go get these muffins.  Just do so before 9am, as they always sell out.  The are loaded up with seasonal fruit, coated in sugar topping, crisp on top yet moist inside ... seriously, just dream muffins.  Trust me.  And expect a post about them soom :)

Anyway, this is an old review of Canteen, moving here to my blog since I won't be updating it, as they no longer offer brunch :(

Originally posted November, 2011.

Canteen is a small, cute place, with ~20 seats.  They have  only 4 booths that can seat 4 each and additional counter space.  Service was comfortable and friendly.  The whole place had a bit of a diner-vibe to it, but more upscale.  Since the place is so small, the food was executed well and served fast.  I'd love to go back for more pancakes!

Coffee Cake.

We wanted a little something to share to start, and selected the coffee cake.  It was a very large slice, served warmish, and actually a great item to split. It was pretty good, but different from most coffee cake.  It had a crusty bottom layer, and a moist interior, topped with pistachio crumble, and filled with walnuts.  Fairly unique for a coffee cake, and as you'd expect from its name, it paired perfectly with coffee!  My second favorite dish.

Pancake with vanilla sauce and apples.

They called this the "big pancake" or something like that.   It deserved the name - it was huge!  That plate in the photo was a regular full size plate.  If we were impressed with the size of our slice of coffee cake, we were downright blown away by this.

What you can't see in the photo is the delicious parts, all hidden under it.  The pancake was on top of cooked apples, on top of a vanilla sauce layer.  The pancake itself was kinda bland and not fluffy, but very moist.  The sauce underneath it was incredible.  The apples under were not cooked very well, still a bit too crisp.  But the sauce, oh the sauce.  Pieces of pancake dredged in the sauce were my favorite bites of the morning.  I sorta wished I had some more coffee cake, to soak into the sauce!

French Toast with sweet cream and blueberries.

This was pretty standard french toast, the weakest dish we had. The sweet cream cheese was not very interesting; not very cream cheesy, and had a bit of a strange mouthfeel.  The blueberry sauce was really good though, loaded with whole blueberries.  Noticing a theme?  They do good sauces!

Guinea hen with pomegranate sauce.

One member of our party wasn't feeling the crazy carby-sweets overload, and went for the guinea hen, while the rest of us shared the sweets.  I only had a bite of this.  It was nicely cooked hen, in a pretty tasty sauce.  Again, the sauce!

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Chocolate Visions

Chocolate Visions is yet another area chocolatier I discovered at my local chocolate shop.  They only distribute at a handful of chocolate shops, although you can purchase directly online.  They also work closely with a number of wineries, producing chocolates specifically to go with their wines.

They mostly make truffles, but also produce some bars.  All their chocolate is E. Guittard, Callebaut, or Chocovic.  They work with many area producers to source the other ingredients, including things like olive oil, basil, lavender, and of course, wine.  This is a very small scale, local as it gets, operation. I can't wait to try more of their goods.

• Luscious Lemon (61% Bittersweet chocolate, handmade meyer lemon peel, applewood smoked almonds, lemon oil).  Tasting notes: Really nice quality dark chocolate, good texture.  Lovely lemon flavor.  Taught me that lemon and chocolate are actually a great combo.  The almonds didn’t seem necessary to me.
• Omega Truffle:  “Luscious melted chocolate is combined with a very special olive oil from Valencia Creek Farm in Aptos, CA.  Chocolate, cream and the olive oil are blended to produce the ganache.  After it sets up it is sprinkled with a salt that was gathered from a secret salt pond off of Big Sur by a man who actually repels down a cliff to get it.” Tasting notes: smooth dark chocolate ganache, nice hit of sea salt.  Many salty chocolates lack a good balance of the salt, this one worked surprisingly well.  Unfortunately, I didn’t taste the olive oil.

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