December 02, 2006

Casey O'Connell's Art

Last night we had the first estate sale person over to check out all our stuff and tell us how he was going to sell it all. It was a little weird. "I'm not dead yet!" But after that Casey O'Connell came over and showed us the piece she'd done for us on commission. She called it "India."

We love Casey and her art. We met her at ArtSFest 2005 where she had just arrived from Florida with a bunch of her art. She was a huge hit with everyone, including us. I was sad that we hadn't been able to buy any of her art then, so we asked if she'd do a piece for us. We met her at Ritual Coffee Roasters and talked about her and her art, our impending trip to India, and what we'd like over coffee and miniature cupcakes. She said she'd been doing a series of pieces of scenes seen as though from the outside looking in a window. I asked if she could do something with happy fat women, and this is the result.

It's the view through a window of a woman, with cupcakes and candles, warm light filling the room, colors and feeling of India but also of San Francisco. Casey and us. I like it. Of course it's crazy to be buying MORE art just as we're leaving, but it's a piece of San Francisco and our life here.

I'm happy.

December 01, 2006

Dinner at Sawa

Last night Sarah and I went to Sawa Sushi (one last time before going to Bangalore?) We arrived around 7:15 and it was deserted. Steve was there, and seemed happy to see us. He started by asking if we wanted anything to drink. "Do you have my favorite sake?" "Kakunko?" "Yes, that's the one." He then showed us about half a dozen golden Kakunko tubes arrayed around his big maneki neko. "This is how many I've sold in the last week!"

He brought out the Kakunko and oshibori and we were off.

He started with ankimo. I love ankimo, and I love this time of year because it's ankimo season. He served it sliced fairly thick, with a garnish of negi in ponzu. While we were having ankimo we chatted about the sushi business, and he filleted a hirame from Hokkaido.

Next up, not surprisingly, was the hirame, sliced so thin it was transparent and served in a rosette over a shiso leaf on a strikingly striped black and white dish, with ponzu and negi on the side. I asked him about his ponzu and we were treated to a ten minute discussion of the merits of different kinds of kombu and the overuse of MSG in treating cheap kombu. (Kombu is naturally rich in glutamic acid, which enhances umami.) He showed us the two kinds of kombu he uses in his ponzu, both from Hokkaido (most kombu comes from Hokkaido) one of which he also uses in his dashi, the other which only goes into the ponzu. He also uses the traditional katsuobushi and yuzu, but adds lemon and grapefruit! Anyway I love his ponzu.

While we were eating the hirame, I noticed he was peeling and slicing a couple of cloves of garlic! This was slightly scary - I'm not sure what sushi or sashimi I thought would be enhanced by raw garlic... He then produced a beautifully dark red katsuo tataki that he garnished with negi, ponzu, and the raw garlic slices. (He noticed we hadn't eaten the shiso, and asked if we didn't like it? Of course we like shiso I replied. So he shredded it with his fingers and put it on top of the katsuo.) I asked how much of the garlic we should eat with the katsuo. He said it was mostly to scent the sauce, but we could eat one or two slices with the tataki if we wanted.

After the katsuo, he brought out alaskan snow crab in a sweet miso vinegar sauce. We had a discussion of the sauce, the vinegar is to kill any ammonia from the crab meat, and the sweetness and miso are to mellow and balance the vinegar. The goal is to have the flavor elements of the sauce balance each other to let the crab flavor show through. I think he did a great job.

Next was tai kama, red snapper "collar" and cheeks braised in a miso. Rich and complex, it looked scary with the fish head and fins arrayed in the plate, but it was delicious.

At this point we signalled we had enough, but he said "One more. Uni." We finally agreeed, as Steve has the best uni. This uni was extremely delicate, firm and mild, with only the slightest hint of ocean flavors and a subtle creaminess. There's good uni from lots of places around the world, but this particular uni was from Hokkaido. This seemed to be a Hokkaido themed evening, which goes along with our Hokkaido themed month - Ninshou being from Hokkaido.

Finally we ended with something like Alice Waters's "one perfect peach" two red yama momo berries. (I had run into these before at Nobu in the Hard Rock Las Vegas.)

All throughout the dinner we talked about food, and fish, sake and world travel. Steve might retire in a few years, bring in another chef for Sawa, and travel the world as an itinerant sushi chef. Sounds good to me!

November 29, 2006

Dinner At Jardiniere

Ninshou, Debbie, Eric, Delia and I ended up going to Jardiniere instead of Medicine. Ninshou and I each had the six course tasting menu, while Debbie, Eric, and Delia ended up splitting two appetizers and two main courses each. The tasting menu was something like:

  • Tombo tuna "tataki" on creme fraiche with california caviar topped with baby beet chips
  • Crispy seared white fish (halibut?) and poached dungeness crab with julienne of seasonal vegetables
  • [above two with a nice oaky white puligny-montrachet]
  • Grilled duck breast with a foie gras terrine
  • Aged prime beef steak with jus reduction and carrot, onion and some other veggie
  • [above two with a Carneros Pinot (Etude)]
  • Nicely aged semi-hard cheese with frisee, walnuts, and a pear puree
  • Lemon and huckleberry napoleon
  • [above two with a vintage port flight. 70 Dow, 80 Warre, 83 ?, 85 Warre] I'm sad I don't remember who the 83 was from because it was superb.
We started with an assorted charcutery plate and a split of Krug.

It was lovely. A nice evening with old friends talking.

November 28, 2006

Ninshou at Medicine Eatstation

We're going to try to take our Zen Buddhist priest guest, Ninshou, to Medicine Eatstation the San Francisco Shojin style restaurant tonight. Should be fun, and interesting. (He's a shojin chef and teacher.) He says he's going to put on his full formal outfit so I may try to get pictures.

Moving to Bangalore

Ok, it looks like we're really going to do it. We're moving to Bangalore. First a visit the week of December 19th, then moving for real some time early next year.

First steps:
  1. Get rid of all our stuff
  2. Get passports and visas
  3. Sell the house
As part of step 1 we already asked Janice to earmark stuff. We gave Lori, Steven, and Guy some books (and toys) we thought they'd like. We may earmark a few other pieces, but the plan is now to just hire and estate liquidator to deal with it all. That's a relief.

Step 2 means Debbie has to renew her passport - you need one good for at least six months longer than you plan to stay there, and hers expires in May. It'll be a little bit of a fire drill, but should be ok.

Step 3a - told our housemates. Thinking about realtors. We still reserve the right to change our minds, but right now the plan is to sell.