Polite Provisions: Manufacturers of Local Tonics, Elixirs and Cures

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Polite Provisions is the brainchild of Erick Castro and the guys behind famed San Diego bars Craft and Commerce, Underbelly and Noble Experiment.  The interior space  has the feel of an old time drug store with it’s tiled floors and faux tin ceilings mixed with fitting but eclectic touches like old street lamps and fire extinguishers.  The space is absolutely cool, hip and well thought out but the real draw is the amazing cocktails made from a selection of over 50 different bitters and forty six taps pulling everything from craft beers and sodas to draft cocktails and spirits.

Polite Provisions 05We had to drive to San Diego to pick up our beloved VW Westfalia from Pete at SD Westy.  When we arrived he told us we would need another hour or two to button up some loose ends and get our vanagon ready for the voyage back home.  Lisa had come equipped with a list of places to check out and things to do.  Polite Provisions on 30th and Adams was at the top of the list.  We stood outside in the rain waiting for the bartender to unlock the doors and let us in the gold framed wood and glass door.

Polite Provisions 01We sat down and checked out their amazing cocktail and beverage menu with so many great choices of pre-prohibition influenced libations I knew we were in trouble.  Go to their web site to check it out: http://politeprovisions.com/menu/politeprovisionsmenu.pdf  We started with two cocktails, one rum based and the other with Champagne.

Polite Provisions 14Now that we had drinks we needed to order food from Soda and Swine, the sister restaurant next door.  The premise is a meatball shop offering six basic meatballs which you can get in a variety of guises from a sub to pasta and back again.  They have amazing sides, like the Scotch Egg pictured below to over the top dirty fries topped with pork belly and other tasty treats.  They kindly deliver food to your table so that you won’t have to leave your cocktail unchaperoned.  The food is plentiful, fatty and deliciously served on half sheet pans.

Polite Provisions 18While eating Pete called and said it would be a few more hours.  What a terrible place to have to sit and wait for your car to be serviced!

Polite Provisions 13 Polite Provisions 12 Polite Provisions 11 Polite Provisions 10 Polite Provisions 09 Polite Provisions 08 Polite Provisions 07 Polite Provisions 06 Polite Provisions 21I could not more highly, or drunkenly, recommend Polite Provisions!

Cheers!

Sunday Family Day Part Deux, Apples, Pear Tart and Hard Cider

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“It was definitely a Sunday tart, gazed at with admiration and eaten with relish on those Sunday noons, with the narrow street outside on the same level as the room and the sky purplish-blue when the weather was stormy, or aflicker with gold when the sun was shining.” – Proust

How could I not make it?  We began the day with the chief goal of not leaving the house and enjoying the bounty of foods bought from small farmer’s and ranchers at the Palm Springs Farmer’s Market the day before.  By eight a.m. we were dunking slabs of Phillippe’s rustic boule slathered in hand-beaten French butter into our plate of Oeufs a la Coque, made from De La Ranch eggs cooked precisely three minutes.  Beaumont was intent on copying our actions verbatim, deliberately piercing the runny yolk with his bread spear splashing saffron hued eggs onto his fingers and plate.  He seemed like a miniature gourmand trapped inside a small child’s body frustrated by the new bodies inability to follow the old minds thought.  For a flashing moment I saw Beau as an old man deliberately enjoying his meal.

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I looked over to the wall of books in our dining room and “Dining with Proust” just caught my attention as if it were meant to be.  I flipped through the pages and immediately stopped on this line:

“The chief reason for going to the farm when they felt the need of a little refreshment was a wish to see her and to be in her home, much as some people frequent certain restaurants, though the reason they give may be that the cider is better there than elsewhere or the cheese particularly good.”

That line set about a catalyst of food dreams inspired by books needing to become realities.  The first food dream manifested itself as apples bought from the Asian woman at the market stuffed with a mixture of leeks, creme fraiche and goat cheese.  Lisa and I both read Rue Tatin by Susan Loomis.  Rue Tatin is the kind of book that is so graphically written that you feel like you are there eating with her at her home in Normandy.Ultimately Lisa, Beau and I will live in France and this book accelerates the process.

Baked Apples stuffed with Leeks and Goat Cheese (paraphrased from Susan Loomis)

4 Apples, I used Fuji – peel and core creating a large cavity to stuff

5.5 ounces fresh Goat Cheese

2 T. Creme Fraiche

2 Leeks – use mostly just the white part.  I cut into large dice and soaked in salted water to remove dirt and grit that hides in the layers

4 T Butter

2 cups hard Cider

Directions:

Saute washed leeks in two tablespoons of butter till super tender.  You want to cook the leeks slow so they do not color.  Mix with goat cheese and creme fraiche.  Pour into apple cavity.  Top with remaining butter.  Put into baking dish with cider and cook for 45 minutes at 400 degrees.  Enjoy with a beautiful green salad.

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After a long walk in the Desert with Lucy we rested and prepared for round two.

Proust’s Pear Tart with Vanilla Bean Ice Cream

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Ingredients for one nine inch tart

One sheet Pepperidge Farms Puff Pastry Sheets

Four Pears

2 ounces Butter

1 c. Powdered Sugar

Directions

Roll puff pastry sheet out slightly larger on a floured surface.  It should drape over your tart tin by two inches.  Fold over edge and crimp with fingers.  Quarter pears and remove core with paring knife.  Cut each quarter in half and arrange in a circular pattern in tart shell.  Brush pears with melted butter and sprinkle with half of the powdered sugar.  Bake at 400 till tart is brown and pears are lightly browned.  Cool slightly, sprinkle with remaining sugar and serve with powdered sugar.

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Cotogna: SF’s Rustic Italian Eatery

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I have wanted to eat at Cotogna for a long, long while. The seed was planted by Lee, our fearless leader at Figue, when he mentioned dining there and seeing the rotisserie of his dreams. He was so moved by the experience that he bought a similar model for our restaurant Figue  in La Quinta.  For the first few months, I waited and waited for it to be delivered, dreaming of spit roasting rabbit porchettas, lambs, pigs and chickens.  Rotisseries give food a flavor not matched by roasting or sauteing and a super crispy exterior.

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our Universo Tuscany 180 Rotisserie with Jidori Chickens Spinning!

“I’ve always divided human beings into two categories:
those who resemble a courtyard and suffocate you between their walls-
Then there are those who resemble a garden, where you can walk and be silent, and breathe.”

– Antoine de St. Exupery

Lisa, Beau and I had dropped off our VW bus for routine maintenance at Van Cafe in Santa Cruz in the morning.  The drive to the Bay was punctuated with lively conversation about seeing old friends we hadn’t seen in a long time and the impending eating marathon.  Our friend Peter, with whom I completed the Appalachian Trail with in 2000 would be there with his new wife Eileen and dear friend Gina and her three handsome boys.  We were looking forward to this for weeks.  Luckily we found a spot in front and shaded as Lucy the wunderhound had to stay there. Peter and his lovely wife Eileen showed up  Just as we pulled up.  Vacation August 2013 Nacimiento Road 123 Vacation August 2013 Nacimiento Road 124

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All of us at the table doing what we all do best!

Gina had phoned to say she was running late so we started the onslaught of dishes.  The first few dishes were rustic as promised with great depth of flavor.  We started with Leek Sformato with Chanterelle Mushrooms, Pate di Campagna and Terra Firma Farm Tomatoes and Burrata.Vacation August 2013 Nacimiento Road 128 Vacation August 2013 Nacimiento Road 129 Vacation August 2013 Nacimiento Road 127 Vacation August 2013 Nacimiento Road 126 Vacation August 2013 Nacimiento Road 136 Vacation August 2013 Nacimiento Road 141

We plowed through three bottles of a Sardinian red that on it’s own wasn’t the most interesting wine ever but coupled with the food danced.  The next courses brought Ravioli di Ricotta with a Farm Egg and Brown Butter, Heger Farm Corn Triangoli, Pappardelle with Lamb Ragu, Octopus with Pole Beans, and Heritage Red Wattle Pork.  The thing I loved the most about the pork was that the Chef did not feel the need to tell you what came with it… you simply ate it.  I think Americans are too scared of food in whole to do that with regularity across the country.  I loved it.  I did not notice anyone freaking out that all the secondi were presented that way.

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To finish it off we ordered three Pizze…  Artichoke, Stracchino Cheese and Black Olives; Gypsy Pepper. Nepitella and Flor di Latte Mozzarella; and Happy Boy Farm San Marzano Tomato, Nettle and Sausage Pizze.

Vacation August 2013 Nacimiento Road 142 Vacation August 2013 Nacimiento Road 140 Vacation August 2013 Nacimiento Road 135Thoroughly sated with indulged with Olive Oil Cake with Strawberries and their Dark Chocolate Budino with Cake Crumble.  Overall I thought the restaurant was fun to eat at.  I would definitely go back… it was great to see old and new friends…

Cotogna is located at 490 Pacific Avenue and can be reached at 415.775.8508, http://www.Cotognasf.com

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California Dreamin’ in a VW Bus

Mine Shaft Camp Site 11500 Feet 03Three more days of work than I am off for two weeks of camping with my beautiful wife Lisa, Beaumont and doggy Lucy.  Two solid weeks of great meals in the hinterlands along the ocean and high in the mountains in the Sierras.  Three days.