Foodbuzz Festival Part 2: Tasting Pavillion

This is part II of an extended post about Foodbuzz Festival 2011.

I've been going to the Foodbuzz Festival since its inception in 2009. The Tasting Pavilion has always been the focus of Saturday afternoon and is a super fun part of the festival. You basically walk around this huge room at the top of the Metreon and sample all sorts of delicious food from an wide assortment of vendors.

This year, for the first time, they allowed us to bring a guest! I was so excited to finally be able to bring one of my best friends from college, who has graciously hosted me the last several years whenever I visit San Francisco.

There's no way I could describe every single thing I tried or saw in those three (!) hours of sampling. However, here are some that stood out to me.

This actually isn't part of the Tasting Pavillion (they were serving it for breakfast during the workshops). However, I liked the Clover Yogurt that I tried so much that I had to include it in this line up. Have you ever had cream on top yogurt? Oh man . . . sooo good. I'm a purist when it comes to yogurt (no fruit please), so I actually enjoyed it by just eating it plain.

TCHO chocolates are also local to California (they claim to be San Francisco's only artisanal chocolate maker). We tried several flavors (Plain, "Fruity", "Serious Milk", etc), which were all excellent.

These pears from Frog Hollow Farms were really, really good! Sweet, crispy, excellent flavor . .  I can imagine that they would pair super well with cheese.

We learned so much about how Belgian endives grow. Did you know they do not exist in nature? Belgian endives come from the chicory root, and only "bloom" as these young, tender, white leaves when they are left in the dark. Otherwise, chicory root usually grows tougher, green leaves.

Fantastic artisanally flavored nuts from Oren's Kitchen - these cashews, made with an interesting Indian spice, were my favorite.

Alexia, who sponsored large portions of the conference, had cooking demonstrations for how to use their frozen products. Here they have a beautiful cheese crisp that you can fill with many types of products.
Grass fed beef tastes delicious and is better for you too! This beef was fantastic - perfectly medium rare and quite juicy.

There was quite a bit of Alaskan seafood, including cod potato cakes (yum!) and crab and avocado salad.

We tried the most delicious butter cookies made with Wineforest's candy cap sugar. It's odd to think that a dried mushroom would work so well in a cookie, but these cookies were fabulous.
I totally fell in love with the fig and cherry jam from The Girl and the Fig. I came back from several "seconds" because it tasted so good with just a cracker and some cheese.

I was curious about kefir and finally had a chance to try it. It tastes like liquid yogurt, except that (according to the vendor) this particular version has many more probiotic live and active cultures - ten different kinds, to be exact.

It was a fun, fun tasting and I definitely wanted to check out some of these products once I got home. Funny thing is, while hanging out at SFO, I stumbled upon a cute little market inside the terminal at American Airlines. Lo and behold, the store was just like the Tasting Pavilion!  I saw The Girl and the Fig jam, Tyler Florence products, 479 popcorn, TCHO chocolate, and jams from Frog Hollow Farms!

I guess you don't even have to leave the airport to enjoy a bit of some of the best artisanal products that San Francisco has to offer!

Foodbuzz Festival Part I

What a whirlwind weekend it's been!

 Have you ever taken a weekend trip across the country before?

Man, let me tell you, it feels way too short. Due to all the other trips I've taken this year, I was basically out of vacation days by the time the Foodbuzz Festival rolled around. Alas, my trip to San Francisco ended up being me spending 2 days in airplanes and airports, and 1 1/2 precious days in gorgeous San Francisco.

Nevertheless, I had a fantastic time meeting old friends, making old ones, and meeting bloggers I felt like I knew but had never met in person.

I also had a chance to give a short speech to the Foodbuzz community about what I've been up to since winning Project Food Blog. I met some amazing people who share my passion for community service and reaching out to the poor. I was so encouraged, inspired, and excited to meet so many of you.

Obviously it's impossible to sum up such a rich weekend in a post or two, but I'll try my best!

I flew in from Boston Friday afternoon and arrived just in time to make the cocktail hour. I had a few butterflies in my stomach about the speech I was supposed to make, so I actually didn't eat that much! There were a lot of interesting fun little snacks, such as pork belly (top left), cod cakes (top right), and fresh Vietnamese spring rolls.

After a brief introduction by the Foodbuzz CEO, I came up and spent about 5 minutes discussing what I had been doing since winning Project Food Blog.  There's more details in this post, but in summary, I shared about how I decided to donate my prize winnings to charity and what led up to that decision.

Growing up in the suburbs of Ohio, I was pretty sheltered. Moving to the city in Cambridge opened my eyes to the existence and plight of the homeless. I saw them during my commute day in and day out around the subway stations. I shared with the bloggers my internal struggles with wanting to help the poor, but not knowing whether giving them cash directly was the best way.

Fast forward to the time preceding Project Food Blog. I started serving at the Boston Rescue Mission, both cooking in the soup kitchen as well as singing during their Friday worship services. I was inspired by the work of the Mission, especially how they really invested in the lives of those with addiction problems. I was especially amazed at how they actually transformed lives. I saw living examples of those who had been changed, and I was both humbled and inspired.

After the talk, I was even more inspired when bloggers came up to me and told me they were doing similar things in their communities.  I was excited at the idea of partnering with bloggers all around the nation (or even the world!) -- each of us blogging about how we've served at local charities this holiday season (more on that soon!).

Following my speech, hosts Joy the Baker and Marc from No Recipes presented the annual Foodbuzz Blogger Awards. The evening went by like a blur, and before I knew it, it was really really late (I had been up for 20 hours since leaving Boston that morning), and I crashed.

Saturday: Workshops + Tasting Pavilion
tasting our way through San Francisco's local artisanal treats


The next day, we attended workshops in the morning and visited the Tasting Pavilion in the afternoon. The Tasting Pavilion has been an integral part of the Foodbuzz Festival ever since it started in 2009. It's super fun - essentially you walk around all these booths with various vendors (most of them local!), who pass out free samples of their delicious products.

Alas, this blog post would become way too long if I described all the delicious things I've tasted, so I've decided to write about them in a separate post here.

Cooking Lesson with Tyler Florence
Saturday evening - a dinner with a celebrity chef

On Saturday evening, we watched Tyler Florence teach us how to make beautiful pan-roasted pork chops. In order to get a good sear on the pork, he told us we had to make sure we started with a very hot pan and a very dry pork chop (use paper towels!). Your goal? To get a nice, golden brown crust. "Color Equals Flavor" was his mantra.

Tyler Florence was an engaging speaker and told us tons of behind-the-scene stories about The Great Food Truck Race, a show he hosts on the Food Network.

Since the evening was sponsored by Alexia Frozen Foods, we tried a bunch of their new test flavors for waffle fries.

After watching the mouthwatering presentation by Tyler (and smelling the aromas while he was cooking it!), we were just a bit bummed to find out that we would not be enjoying those beautiful pork chops for dinner. Instead, we had a nice but relatively ordinary meal.

The main course was a "Surf & Turf"of sorts: Brandt beef filet mignon, Meyer lemon prawns, mashed celeriac, boiled asparagus, and roasted carrots.

I met many cool bloggers. Above: Ben from You Fed A Baby Chili? (also a contestant last year for Project Food Blog who wrote some amazing posts for that contest), Irving from Eat the Love (a fellow Taiwanese blogger!), Sabrina from The Tomato Tart, and Kristin from The Cuisinerd. I also met other cool contestants from Project Food Blog last year, such as Julie from Willow Bird Baking, Greg from Sippity Sup, Mara from What's for Dinner, and Mariko from The Little Foodie.

Above, Lindsay from lindsay-meyer. I met Lindsay at the first Foodbuzz Festival ever back in 2009 and we've been friend ever since. I'm so bummed I can't find the card for the blogger on the right whom I also met. She was super sweet and encouraging to me about my speech on Friday night.

Melonoat - another Taiwanese blogger! (Well, Ellen is Taiwanese; Tao (pronounced "Dao"), is half Chinese, half Irish). Their blog also has some awesome authentic Taiwanese dishes which Ellen learned on a trip back to Taiwan from her grandmother! They were so kind to drive me back to my friend's house that evening.

The next morning I didn't really have time to go to the last Foodbuzz Festival event since I had a long day of flying in front of me. Instead, I met a friend for breakfast at the Millbrae Pancake House (right next to SFO), and hopped right on a plane back to Boston.

This trip was way too short, and I've decided not to ever do these crazy weekend California trips anymore. Next time I come, I'm definitely staying longer!

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I always wait until the last minute to remember to bring my stack of business cards to events like this. By this point, I had run out of those cute Moo cards that Foodbuzz had given us a couple years back. Instead, I ended up running to the local printing shop and getting 100 cards printed (probably didn't get the best deal). Maybe next time, I'll consider other online options, such as UPrinting business cards.

Pasta with Broccoli Rabe and Sausage

It's been a crazy busy weekend! I flew to San Francisco for the Foodbuzz Festival this past weekend. I'm still working up photos from that weekend, along with photos from my Japan series and experiences at the Boston Rescue Mission. Until then, please enjoy this super easy recipe that I've been making and eating a lot lately!

I was in the North End last weekend, dining at one of our favorite neighborhood Italian favorites.

Although I had so many different types of mouthwatering pasta dishes from which to choose, I found myself gravitating towards an ingredient combination that I've ordered countless times: broccoli rabe + sausage.

There's something about broccoli rabe that I love. The slight bitterness, the complex flavor, and the nutrient density draw me over and over to dishes incorporating this superfood.

When I found a recipe online from one of my favorite Italian restaurants in Vegas, I couldn't wait to try making this at home.


This dish is surprisingly easy because it uses so few ingredients yet packs a ton of flavor. You can prepare many of the components beforehand and store for a super quick meal on a weeknight. For example, you can blanch and chop the broccoli rabe first and keep it on hand in the refrigerator.
When it's time to cook, simply saute some chopped onions and garlic with sausage, add broccoli rabe and its braising liquids, and then serve over pasta!

The flavors are delicious and it's so quick and easy.

For a twist, you can also add this the sauce to homemade gnocchi, sweet potato gnocchi (which is how I enjoyed it at the restaurant!), and countless other pasta shapes. To make it healthier, feel free to substitute normal sausage with turkey sausage. I can't guarantee it will taste just as good, but I'm sure it will still be pretty enjoyable.

Pasta with Broccoli Rabe and Sausage
Adapted from Rao's Recipes

1/4 cup olive oil
4 garlic cloves, peeled and chopped
1 lb. Italian sausage, casings removed and cut into bite size pieces
1 lb. broccoli rabe, blanched (see below)
1 cup broccoli rabe water (see below)
salt and pepper to taste
1 lb. pasta
Freshly grated Pecorino Romano cheese

Bring a pot of water to boil for cooking the pasta.

Heat oil and add garlic in a large sauté pan over medium heat. Add the sausages and sauté until meat is cooked and loses its raw look. Add blanched broccoli rabe. Add rabe water and salt and pepper to taste. Increase heat to medium-high and cook until the contents are hot.

Meanwhile, cook pasta rapidly boiling salted water until al dente. Drain the pasta and return it to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.

Blanched Broccoli Rabe – (2 bunches)
Wash and dry broccoli rabe. Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove it from the heat. Reserve cooking water. Immediately place broccoli rabe in cold water to stop the cooking process. When broccoli rabe is cool, drain well in a colander and pat dry. Chop broccoli rabe into 2-3 inch pieces.

Post Project Food Blog - What's next?

I can’t believe it’s already been a year since that period in my life where a particular contest consumed me, took over my thoughts, and essentially guided my weekends for 3 months. (!) What could I be talking about? Of course, none other than Foodbuzz’s first Project Food Blog competition.

How have things changed?

I find it funny that I’ve been asked more than once, “so, what does it feel like to be famous?” I  always chuckle because, to be honest, life hasn’t changed that much. I’m still excitedly taking pictures every time I cook or eat out. I still spend way too many hours processing pictures in my little study. I still seek out new restaurants, cool new ingredients, and interesting eating opportunities. I still travel when I can, and I don’t hesitate to share with you those unique eating experiences.

I would hardly say I’m famous. I certainly don’t feel famous.

I mean, sure, maybe a few more people recognize the name of my blog (compared to before), especially if they were following the contest. Once in a blue moon someone (locally) might recognize me and come up to me to congratulate me. Other than that, however, life is pretty much the same.

*   *   *

Well, perhaps there has been one thing on my mind lately.

I had shared during my previous post-Project Food Blog post that I was planning on giving away the prize winnings to charity.

This is something that’s been constantly churning in my mind the last 10 months. I’ve pondered over how to use the money; I’ve also tried to think hard about how to incorporate the donation into the blog.

After much thought, I have decided to partner with the Boston Rescue Mission this holiday season. I plan on donating $10,000, and hope I can raise an additional $10,000. (!)
Here’s just a tiny background on the Boston Rescue Mission.

The Boston Rescue Mission (located right in Downtown Crossing in Boston) provides emergency shelter, food, and detox programs for those struggling with addiction problems. Their ultimate goal? - to overcome the root causes of homelessness. They’ve been around since 1899.
I got to know the Boston Rescue Mission through my many interactions with them. Some of you may remember from my last Project Food Blog post that I sing a cappella. My a cappella group sings at the Boston Rescue Mission Friday evening service every couple months.

More recently, I started volunteering at the Boston Rescue Mission's "Sunday Community Dinner." Together with a few people from my church, we design a menu, execute it, and cook for 100-150 people! (More on that in a later post!).

It's been an incredible experience getting to know the people we serve. I can't wait to share some of that with you in the coming posts.

I have many, many exciting Giveaways planned in the next 2 months as I kick off this fundraising event. I’ve got loads of wonderful prizes that many businesses have graciously donated in support for this fundraiser.

Stay tuned!

We'll keep a running total of all the donations from Tiny Urban Kitchen supporters. If you'd like to contribute to this cause and donate, I would be thrilled. I will be over the moon if we reach our $10,000 goal.

To donate, please click here and click on the 2011 Tiny Urban Kitchen fundraiser box.

Thanks!

Post Quake Japan

It has been just shy of eight months since the devastating 8.9 magnitude earthquake and resulting tsunami hit Japan this past spring.

It was a trying time for all those living in Japan. Many had to bury loved ones, while others are still seeking closure for those that went missing. For millions, the fear of radiation dominated their daily thoughts.

The world responded with an immense outpouring of love, donating funds, time, and energy.

However, no one is visiting Japan any longer. Tourism numbers fell drastically after the earthquake. People, scared of the radiation, are afraid to go. It's gotten so bad in fact, the Japan Tourism Agency recently requested one billion yen in funding from the Japanese government to pay for 10,000 free tickets to encourage foreigners to come visit Japan. Nothing's set in stone yet, but there just might be that opportunity come April.

Bryan visited Tokyo about 2 months after the earthquake. He noticed that the nights in Tokyo were eerily dim as everyone made a conscious effort to conserve electricity.  Recently, Bryan and I returned to Japan. The lights seem to be back, and the city seems to bustle just like before.

Resilience.

Well, there is one difference.

When speaking to one of the most famous sushi chefs in the world, I commented on how surprised I was that I was able to get a last-minute reservation at his tiny 8-seater restaurant (usually notoriously booked out 2-3 months in advance).

He sighed, looked at me, and said, "the foreigners stopped coming after the quake."

For some reason that made me so sad.

Japan is an amazing place, and now is the best time to visit. November is when they enjoy their gorgeous fall foliage. Additionally, if you're a food fanatic, it is surprisingly easy to land typically difficult reservations in Tokyo right now. I called a bunch of these difficult-to-reserve places one week before my arrival date expecting to land maybe 1/3 of them. To my surprise, every single reservation was available.

This next series will focus on my recent trip to this resilient nation, including some phenomenal restaurants that I never thought I could visit.

Here's a sneak preview . . .

The award winning wasabi from this super popular sushi restaurant is hand-grated on the premises right before it's served to you.

Uni soup? This creative Japanese sushi bar serves incredible, nontraditional starters.
Chicken breast, gizzard, and liver sashimi? We braved the unknown and tried some exotic Kagoshima cuisine.

Italian food in Japan still has Japanese twists.
Really? A two star Michelin tempura restaurant?

Elegant, whimsical, and intimate dining at a restaurant that seats only three tables a night.
Hailed by many to be the best tonkatsu place in Tokyo, this place serves 57 varieties of pork, including Spanish Iberico pork tonkatsu.

Robatayaki - a fun, interactive type meal where everything is roasted on an open flame right in front of you.

Next week - full details on each of these places!

"Creamy" Kabocha Soup (with a kick!)

I have a new toy and I'm in love.

Actually, I've had it for awhile, but I've been so busy with the move to our new place, it has sort of sat neglected on the counter for weeks.

Now, finally, as we're slowly settling in, I'm starting to really use my kitchen again (finally!).

Right before we moved, Bryan ordered me a new blender. I had dropped and destroyed old blender about 6 months ago, but was just too lazy to get a new one. I'd been getting by quite alright, making blended soups using my hand blender, which I also love.

Despite the convenience of the hand blender, I found that I could never really recreate the beautiful creamy soups that I enjoyed at restaurants. My soups always had just a bit of texture that separated them from what the pros made.

My new toy has totally solved that problem. After tons of research, Bryan decided to buy me a Blendtec blender. And boy, has that changed my life.

I've been having so much fun making different kinds of healthy drinks. In the past, I never really used my juicer that much because I felt guilty throwing away all that fiber. Now, all of a sudden I make really really smooth "smoothies" that taste really creamy, but are in fact fat free and full of vitamins and fiber.

Alas I digress.

What I wanted to share with you today was a delicious soup that I made using this blender.

I'm a huge fan of kabocha squash, and I can eat roasted kabocha cold out of the refrigerator at any time point during the day (yes, lately I've been roasting up whole squashes and just keeping stockpiles of the roasted stuff in the fridge).

Because I love it already so much by itself, I was pretty convinced that you wouldn't need to add too much more to make a delicious tasting (and healthy!) fall soup.

If you already have roasted kabocha squash on hand, this recipe is a piece of cake. You just saute some aromatics (I used about 1 small onion, diced) in olive oil for about 5-8 minutes until it's soft. Add 2 cups of roasted kabocha squash, and then 1/2 cup of broth (I used chicken broth). Put in your super powerful blender and blend! (I used the soup setting on the Blendtec).

Of course, you can use a hand blender too. The results won't be as smooth, but it will still taste just as good. :)

For a fantastic kick, add a splash of sriracha sauce!


Creamy Kabocha Soup (with a kick!)
serves 2
The amounts in this recipe are estimates and are quite flexible. Feel free to increase or decrease almost any of these ingredients depending on what you have at home. 

2 cups roasted kabocha squash
1 small onion, sliced
1 T olive oil
2 cups chicken broth
Sriracha sauce (optional)
salt & pepper to taste

1. Saute onions in about 1 T of olive oil over medium heat until soft and slightly caramelized, about 5-8 minutes.

2. Add squash and broth and bring to a boil.

3. If using a hand blender. use the hand blender to puree the soup right in the pot. Otherwise, blend in a blender (ideally a really powerful one like a Blendtec or a Vitamix) and puree.

4. Add salt and pepper to taste (both are optional depending on how salty your broth and roasted kabocha squash are!).

5. Add a splash of Sriracha sauce for a kick (optional).

Enjoy!

Serve hot! (though I must confess I loved this soup so much I ate it cold for breakfast one morning. It was still soooo good)