Before Sunset Pisco
Are you a Romantic or a Cynic? One test to determine which you are is to the watch the film Before Sunset and answer a simple question — do Jesse and Celine stay together at the end of the film, or not? Because the film’s ending left their fate unanswered, it was up to us to determine their fate, and it became the perfect test of our romantic nature. But what does this have to do with a cocktail?
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Pisco Flower of My Secret
During one of Hotsy Totsy’s recent Stewsday events, I had the pleasure of sampling their special Aji de Gallina and three different Macchu Pisco cocktails, including one with a pür spirits liqueur. But the real highlight of the evening was meeting the women behind the bar, the Pisco, and the liqueur, learning about their work with LUPEC, and hearing about the upcoming book project that features recipes and portraits of women bartenders from the Bay Area. Naturally, I was reminded of the women from the films of the Spanish Pedro Almodovar.
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Peruvian Steamed Mussels a la Chalaca
It’s been only 2 weeks since I cooked the Purple Corn Peruvian Paella, but I found that I was still craving the smell and taste of the ocean. What to do? Only one thing — pick up some mussels at Bi-Rite Market, steam them, and serve them the Peruvian way, the one and only “Chalaca” way.
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Comstock’s Monday Night Special
Monday nights are usually pretty quite in San Francisco, the weekend is over, most restaurants are closed, and it’s back to the daily grind — but not at Comstock Saloon. Here, under the protection of Emperor Norton perched high above the bar, the weekend is just starting. And here is where you’ll find me, enjoying a barkeep’s whimsy Pisco cocktail from Jared and sitting in on drums, playing some swinging Gypsy Jazz tunes with Gaucho on the balcony stage.
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Purple Corn Peruvian Paella
One of my favorite traditions is to cook a Paella for my Mom on her birthday, and last Sunday for Mother’s Day, I was inspired to do the same. But this time, instead of using Spanish saffron and a tomato based sofrito, I wanted to make the Paella taste uniquely Peruvian. In other words, I wanted to use ingredients that truly conveyed the colors and flavors of Peru — I wanted to cook a seafood Paella with Peruvian purple corn and aji amarillo.
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