Gastronomy Blog by Cathy Chaplin

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25 Oct 2018

{swoon} Anchovy Pizzetta from Chez Panisse Cafe

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The cooking at Chez Panisse Cafe was as good as ever when The Astronomer, June, and I stopped in for a quick lunch on our way to Sonoma for Cousin Andrew’s wedding. Opened in 1980 above Chez Panisse, the famed birthplace of California Cuisine, the Cafe serves a seemingly simple menu that satisfies with the precision and care of its execution. We feasted on baked goat cheese with garden lettuces, rigatoni with basil pesto, and braised lamb with chilies and cumin, but the highlight was the “Pizzetta” with tomato sauce, anchovy, capers, and marjoram ($22).

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Restaurant Review

18 Oct 2018

Hog Island Oyster Farm – Marshall

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Two of my cousins got married within the span of a week this past summer—Cousin Kristine got hitched in San Diego first, followed by Cousin Andrew tying the knot in Sonoma. While in Northern California for Andrew’s big day, I planned several notable meals along the way including stops at Chez Panisse in Berkeley, SHED in Healdsburg, and Hog Island Oyster Co. in Marshall. The latter was one of my favorite meals of the year.

A few weeks prior to the trip, I secured reservations for “The Boat”—a full-service restaurant perched on the shores of Tomales Bay. Sun-soaked and perfectly convivial, the dining “room” could not be beat. I mean, look at this view and crowd.

To start, a fantastic loaf of locally-made Brickmaiden Bread ($6) served with Achadinha cultured butter made from goat’s milk, cow’s milk, and Kefir.

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11 Oct 2018

{swoon} Salchipapas at Mancora Peruvian Cuisine

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I wasn’t sure what to expect when I ordered the salchipapas ($6) on a whim while lunching with colleagues at Mancora Peruvian Cuisine in Alhambra. Tucked under the appetizers section of the menu, the salchipapas were described as “French fries and thinly sliced hotdogs topped with our variety of sauces.” I’d never encountered this Peruvian delicacy before, but knew immediately that I had to have them. Why yes, I am still eating my feelings. Also, I like the way salchipapas rolls off my tongue.

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