How do you like your duck confit?
Over the years I have had many versions of this classic French dish – Some cooked dry with intense flavors; Others plump paired with some sort of fruity sauce. When it comes to meat and poultry, I prefer a simplistic approach with non-competing flavors.
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Liholiho Yacht Club
San Francisco meets Hawaii at this ingredient-driven, Spam-flaunting restaurant.
beef tongue, kimchi, cucumber, poppy seed steam bun 13.50
tuna poke, sesame oil, radish, nori cracker 16.50
the off-menu house-made Spam, served over rice with furikake
baked hawaii, caramelized pineapple ice cream, vanilla chiffon 10.50
Continue reading “Food Traveler’s Guide to San Francisco – Hot List 2016” →