Results tagged California from David Lebovitz

Roam Artisan Burgers, Blue Bottle Coffee & Wooden Charcoal Korean Village Barbecue House

Korean soup

Now I know why they call America – The land of the free. I had a trifecta on my first day; The (normally pricey) watch repair place fixed my watch for free, with a “Merry Christmas!” as he walked onto the next customer, the mobile phone company not only gave me a new SIM card so I could talk and tweet away (which isn’t free, unfortunately) but gave Romain one, too, and last night as we were coming home from dinner, we passed by Boudin bakery, where the bakers were up baking loaves of sourdough bread.

The baker, wondering who the weirdos were (which was odd that he was watching us, because we’re certainly not the only weirdos in San Francisco), who were peering in the doorway. We told him we were just looking and I mentioned my other-half was from France, so he handed us a hefty bâtard of San Francisco sourdough. I dunno, maybe after the trip, we kind of looked bedraggled and in need of some nourishment.

Continue Reading Roam Artisan Burgers, Blue Bottle Coffee & Wooden Charcoal Korean Village Barbecue House…

Dandelion Chocolate

Dandelion chocolate

One of the interesting things about leading chocolate tours is that I get to meet a wide swatch of people who have various interests. Some just like to come and taste, others have more professional aspirations. When Todd Masonis joined me a few years ago, we had some talks about his idea of opening a bean-to-bar hot chocolate salon. I had a pretty good amount of experience meeting with – and tasting – many of the American bean-to-bar chocolates, folks who were participating in what Chloé Doutre-Roussel, whose is one of the most knowledgable people about chocolate that I know, refers to as “The American Chocolate Revolution.” And I was encouraging, but also knew of the difficulties these folks faced in terms of building a facility to make chocolate.

Many of these people are mavericks, with the “revolution” starting over a decade ago, and now encompasses perhaps two dozen or so enterprising people who’ve been producing bean-to-bar chocolate in the states. Todd had started a successful internet company so I could tell he had the drive to do something new and interesting, but sourcing the beans and getting the equipment together isn’t easy. So no one was more surprised than me to get a note in my Inbox recently from Todd, who said that inspired by our talks on that trip, he was about to open his new place, Dandelion Chocolate, producing bean-to-bar chocolate in San Francisco’s Mission district with his business partner, Cameron Ring. And I was intrigued.

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California Caramels: Little Flower Candy Company

Last year I read about a pastry chef-turned-candymaker in Los Angeles. She was becoming known around those parts for her tender caramels, blended with wisps of sel de mer (sea salt.)

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Inspired by the amazing CBS, caramel-beurre-salé caramels produced by the master himself, Henri LeRoux, Christine Moore’s caramels are indeed the best I’ve had in the US.

A friend drove me out to the Silverlake region of Los Angeles. It’s a rather funky area, full of shoe shops, stores with second-hand clothing racks on sidewalks, just-opened bakeries, and a music studio that Flea (from the Red Hot Chili Peppers) opened for the young folks of the neighborhood.

And there’s the The Cheesestore of Silverlake, a small shop with wheels of cheese piled high on the counter, and a carefully chosen selection of ‘gourmet’ foods…although I hate to use that word, which seems so pretentious, and this shop is anything but. They’re incredibly friendly (and yes, I seem to be the only one who truly likes LA…) and we spoke a bit about what they carry, their cheese and wine selection – and, of course, the creamy, wonderful caramels.

Although a few might consider them a tad salty for their taste (I love them), The Little Candy Company caramels were cooked to just the right temperature…not too tough, not too sticky and meltingly-soft, cooked just enough to that chewy stage to give them some ‘bite’. As we ripped open the package, unwrapped a few tender morsels and popped them in our mouths, we did concede that it was impossible to reproduce the French caramels exactly. But boy, those caramels sure were good. No matter where they’re made.

-Sea Salt Caramels from The Little Flower Candy Company can be ordered via their website.

-Check out the recipe for Christine Moore’s Chocolate-Caramel Tartlets.

Sonoma County

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Just a short drive across the Golden Gate Bridge from San Francisco, Sonoma County is a gorgeous winemaking region about an hour north (unless you’re me and have a horrible sense of direction and get lost…then it will take longer.)
But once you arrive, you’ll find that Sonoma boasts world-class cheesemakers like Ig Vella who makes Sonoma Dry Jack, a hard grating cheese whose exterior is rubbed with cocoa powder for ripening. There’s Craig Ponsford’s Artisan Bakery too, which won the Best Baguette in, gulp, Paris…of all places.
As you can imagine, that was quite an upset!

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The last of the persimmons, barely hanging on the tree.

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It isn’t California without Caesar Salad. But bread and butter alongside? Trés americain!

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This is ‘French’?
I’ve never seen taffy in France…or a goofy mug like that either.

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Just-harvested olives, to be pressed into California extra-virgin olive oil.

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Lucky plants…
Even they get chocolate too!