First things first, let's make that pizza dough so it has ample time to rise...
After this amazingly beautiful weekend in the Bay Area it is clear that summer is here...and that means Food Truck season is in its prime! So I'm re-posting this May 2012 video and post to inspire you to get out there and start sampling all of the amazing Food Trucks that the Bay Area has to offer!
May 3, 2012
Street food is one of my absolute favorite things about traveling abroad. It's the fabric of a culture...what ties communities and generations together while allowing locals to make a living and share their authentic food with those who come to visit. Eating street food is like drinking locally grown wine...it allows you to taste and get a sense of place. Terroir, if you will.The relatively recent swell of food trucks in our own country brings this glorious tradition to our own backyard...but even a die-hard foodie like me found it hard to keep up with all of the different trucks and be where they happened to be just at the right time. So for the first couple of years when food trucks were all the rage, I kind of missed out which was frustrating! But who has time to chase trucks all over town just to show up right when they're running out? So when Matt Cohen founded Off the Grid, which brings food trucks from all over the Bay Area together into centralized locations I was thrilled! Finally, an efficient way to sample from many food trucks and support my local food scene. It's like I'm traveling & eating all around the world right in here in San Francisco. This short video takes you on a tour of the Fort Mason Off the Grid market...take a quick look and then swing by on a Friday and check it out yourself!
I love camping...partially because it is so amazing to completely disconnect, be dirty and just not care for days at a time. But I also love it because I get to leisurely cook outside with the sun streaming down over me and a margarita in my hand. In my opinion, everything cooked over a campfire just tastes better so that's the only way we cook dinner when we camp. I do allow a little camp stove for breakfast sometimes, but usually I'm a stickler about campfire cooking.
Since we're heading up to Lake Tahoe to go camping for Labor Day weekend I thought I'd share the SavoryGirl approach to camping. If I do say so myself, we eat pretty darn well! We keep it relatively simple so clean-up isn't too intense but we've certainly moved beyond the typical burgers & hot dogs every night that most people associate with camping.
First things first, you have to go camping prepared if you want to eat well. What you see above is my camping spice rack. My spices at home are in these little magnetic tins hanging on a wall in my kitchen so when we go camping I stack them up and bring them along. Luckily (or unluckily) we live in bear country so pretty much everywhere we go camping has a nice big metal bear locker that works just fabulously to stick my spices to. Seasoning at your fingertips!
We also bring along our good knives, cutting boards, can opener, wine key, aluminum foil, pot holders, tongs, camping pots/pans/plates/cups etc... so that we essentially have a fully stocked kitchen with us. Essential if you want to cook well over the fire...so what exactly are we cooking?
When we first moved to the Marina almost two years ago we were pretty happy with our decision after 3+ years of noise & shenanigans in the TrendyLoin, TenderNob or whatever you wanted to call our old ‘hood. However, there were two things we really missed...diversity (of both cuisines and people) and the fabulous Heart of the City Farmer’s Market in the Civic Center that we used to walk to each Sunday.
For our first 6 months in the Marina we were shocked to find that there was no Farmer’s Market at all within walking distance (with all of us yuppies? what gives?!) but then last summer the Fort Mason Farmer’s Market opened up on Sundays from 9:30-1:30 for the summer only. Lucky for us it was such a success that they decided to keep it open year round and it is still going strong 1 year later.
- WHAT: It is billed as the most extensive annual tasting of domestically produced Spanish & Portugese varietal wines in North America. While Tempranillo was certainly the star, there were plenty of other wines to taste such as Albariño, Verdelho, Graciano and more.
Omnivore Books also has a great monthly events calendar with food authors coming in for talks and book signings...this is how I was able to hear David Downie of Terroir Guides speak about food travel writing this past Wednesday.