A Photoblog on what goes into Queenkv's Tummy
As a little girl, I was taught to appreciate fresh fish.
As a teen, I savored spicy tuna rolls and other popular sushi entrees.
As an adult, I now have a craving for good sushi. It’s the perfect intersection of flavor: white rice, fresh fish, a little bit of soy sauce and a touch of wasabi.
I fell in love with the Butterfish Sashimi at Sushi Bistro. Our friends introduced us to this raw fish heaven in the Mission.
Continue reading “Served Raw”
This is one of the best meals I’ve had in a long time.
As we worked on a factory line to play with pickles and make wedding presents – Scott whipped up this amazing dinner with handmade fettucini and mushrooms sauteed with bacon fat. Bacon fat! Brilliant!
Handmade Fettucini from Kris Vera-Phillips on Vimeo.
One of my favorite SF chefs was featured in Bourdain’s No Reservations: San Francisco.
Ah the tasty delights of a pig’s ear amuse bouche. This is from the 2008 Head to Tail Dinner at Incanto. That’s when we met chef Chris Cosentino. Bourdain calls him “the high priest of guts.”
Earlier this month, Cosentino shared this deleted scene on his blog.
I love dirty vodka martinis. Mixing up vodka and foie gras is brilliant. I can’t wait to try it!