Great Basin Brewing Co. -- Sparks, NV (Brewery)

Considered a "mini" chain, the four locations around Nevada don't seem to be enough considering the hustle and bustle of the two locations I visited (Reno: 5525 S. Virginia St., and Sparks: 846 Victorian Ave). The main menu is almost the same at every location, but there's just enough variation with certain items or specials to make a good case for each spot.

The service is easy going but still accommodating, and I didn't worry about showing up in my sweatpants. But relaxed culture aside, these folks are serious about sustainability and serving food made from local, good quality ingredients. The beef is grass fed, but finished on the spent grain used in their beer making, preventing waste, and supporting the circle of life (of beer). This is a place that makes me feel good in my stomach and my heart.

https://www.greatbasinbrewingco.com/

Here some of the things I've enjoyed.


Albondigas. This was the special soup of the day at the Sparks location. This small cup was still hearty enough, with beef meatballs, fresh onion, carrot, celery and parsley. The broth was savory with a bit of canned tomato and the rice in the meatballs helped soak up the broth. A nice option for a light lunch.

Chicken Wings. The options of house-smoked bone-in or crispy boneless wings was something I don't normally see. I opted for the bone-in, coated half with lemon pepper and half with bbq, then opted for buttermilk ranch as the dipping sauce. The customization process of the wings order made this a fun choice. The wings themselves were delicious, as wings normally are. Crisp on the outside with juicy meat on the inside.

Onion Rings. These were stellar rings. Coated in their Wild Horse Ale batter, these were crunchy to the last bite, with sweet onions on the inside and not a drop of extra greasiness. The buttermilk ranch dipping sauce served in a shallow, wide bowl was also a nice touch.

Brewery Platter. If there's a way to customize my meal, I will probably choose that option. My choices were pork belly with hot honey, smoked ribs with BBQ Sauce, pig wings with sweet chili, icky beer brat, and jalapeño cheddar sausage. My favorites were the tender and succulent pork ribs, juicy brat and flavor-packed sausage. The horseradish on the side was properly nose stinging. The house pickled onions, which got a bit lost in the image, were also tangy and had a great crisp to them. I used the other meats to make a soup the next day, which was also very delicious.

Crispy Fish Tacos. These wild Alaskan cod pieces were dipped in their Wild Horse Ale batter, then deep fried. The name said it all: "crispy". The fish inside was moist and flavorful, and the cabbage slaw, chipotle dressing, and soft flour tortillas were all house made. A numerous selection of sides were also available. I opted for a light side salad on this day, as three tacos were very filling. 

BBQ Chicken pizza. This 8-inch x 10-inch Detroit-style pizza was pretty tasty. The crispy cheese around the edges were a little extra crispy, but the pile of toppings will give any cheese lover a run for their money. The bbq sauce was a little sweet, but mostly savory, the melted mozzarella dripped through the edges of each cut piece, and the grilled chicken, red onion, and cilantro brought everything together very nicely. All of this was atop a chewy, thick crust. 

Most folks would visit one of these locations for the award-winning beer, but I am more than happy to partake in their excellent food options and will continue to try different items, as I feel I cannot go wrong with anything at any of these locations.

 

Ajja -- Raleigh, NC (Mediterranean cuisine)

This was a literal hidden gem. Located at 209 Bickett Blvd., it took a few circles to find this residential house that was converted into a restaurant, but once it was found, the customer service, ambiance and food was stellar. Our tardiness for our reservation was excused and the friendly enthusiasm to answer any question or refill any beverage was genuine and appreciated. 

The atmosphere was different in each dining section. There was a star-view outdoor space, a brighter plant-filled area and a dimly lit cozy section, which was where I dined, with no complaints. The ever-changing menu followed the season, and each dish was described simply, but everything that appeared to the table was so much more than expected. This is now on my list of favorite restaurants in the country.


https://www.ajjaeats.com/


Here are some of the things I've enjoyed.




Juschu. Made with tequila, fresh lime juice, just enough honey and a few drops of Angostura bitters to add balance. This was highly drinkable, with just enough tartness, sweetness and booziness to pair very nicely with any food.

Warm Marinated Olives. A nice, briny way of opening the palate. Tossed with a bit of citrus, fresh rosemary and olive oil, these were plump and tasty olives. 

Lamb Croquette. A hockey puck-sized portion of potato and tender lamb. This tasty morsel was formed, encrusted with panko and fried until golden and crispy. The herb schug added a delicious and fresh vegetal aroma that contrasted nicely with the tender mixture inside, and the few drops of tomato chutney enhanced the savory aspect of this dish.

Kuku Sabzi. This was like a frittata like I've never seen. Filled with a lot of chopped soft herbs, spinach and walnuts, these flavors were accentuated with earthy fenugreek, creamy labneh, and a savory and sweet tomato chutney.

Warm Moroccan Hummus. The expectation was a simple dip. What was presented was a complex array of components, each with a separate preparation method. The bottom was the chickpea hummus, which would have been delicious on its own. But this was topped with marinated sweet peppers, savory and nutty tahini yogurt, tangy pickled sumac onions, crunchy and whimsical corn flakes, gently spicy chili oil, sweet sultanas and poppy seeds. The house made, warm Turkish bread was crusty on the outside, chewy and fluffy on the inside.  

Carrot Houriya. For those who prefer their veggies to taste somewhat like a dessert, these caramelized carrots were made for those with a sweet tooth. Honey was added to long-cooked, shredded carrots. This was then crowned with aromatic Urfa peppers, creamy and slightly tangy soft goat cheese, sautéed fennel, and crunchy toasted almonds.

Spare Ribs. These ribs were finger-licking good. The North Carolina pork was cooked until toothsome but tender, brushed with a sweet and savory peach amba tamarind glaze. The cooked cabbage added a flavor and textural contrast, and the fresh mint and chives gave each bite a nose-tingling fresh aroma.

Winter Salad. This was a delightful plate of Savoy cabbage, grilled chicories, and laminato kale. The dressing of honey, lemon and herbs tempered the bitterness of the strong cruciferous vegetables without overpowering them completely. The candied dukkah, mint and pickled red onion added a very diverse array of flavors and textures.

Dayboat Shrimp. This was an expertly prepared plate of seafood. The shrimp were snappy and fresh, perfectly seasoned with harissa and thoughtfully paired with al dente Sea Island rice peas, fresh and zesty mustard greens, and fragrant wild rice. 

Lemon-Saffron Posset. I am a bit of a sucker for any dessert that resembles a custard and this was another delightfully presented dish with hits to all the taste buds. The posset had the perfect texture, not too soft, but not too firm and was balanced with the lemon tartness and sweetness. The apricot persimmon sauce was just enough, the candied blood orange and kumquat was pleasantly surprising, the brûléed meringue made a gently sweetened cloud look and feel overly indulgent and the toasted almonds mixed it up with a wonderful crunch.

This was an incredibly memorable and interesting meal in a very memorable and interesting restaurant. The innovative flavor and textural combinations and presentations will keep this establishment on my list of favorite restaurants in the U.S.  

Amami Sushi -- Fremont, CA (Japanese cuisine)

There are innumerable numbers of Japanese restaurants in the area where I live. Choosing a favorite is like choosing my favorite finger. I'd like to keep them all. This is just one of my go-to establishments for delicious food. 

Several locations are around the Bay Area, with this one located in a strip mall at 46228 Warm Springs Boulevard. The ambiance provides modern Asian motifs and either server or QR code ordering, which is very convenient during busy times or if one is in a hurry. 


https://amami-sushi.com

Here are some of the things I've enjoyed.




Chicken Kara-Age. Strips of juicy dark meat chicken was marinated in ginger and soy sauce, dragged through a starchy batter and then dropped into the deep fryer until golden and crispy. These were moist, flavorful and a wonderful starter. The mild chili mayo sauce on the side was a nice touch, but not absolutely necessary, given how well seasoned these pieces of chicken were. 

Gyoza. Filled with pork and green onion, these tasty morsels were pan-fried until a bit crisp on the bottom. The filling was juicy, with a tender, chewy wrapper. These also made for a nice appetizer. 

Dark Dragon Roll. This roll had hamachi and cucumber wrapped up in seasoned sushi rice, then topped with unagi, avocado, sweet and savory unagi sauce and sriracha. It was well balanced, both in flavor and texture. 

Supa Spicy Roll. Not as spicy as the name may suggest, this was spicy tuna and avocado encased in sushi rice. It was then dipped in tempura batter and lightly fried. The topping was unagi sauce, spicy mayo sauce, tobiko, green onion and sesame seeds. This was a very nice roll with the different flavors and textures.

Spider Roll. Another flavorful roll with textural contrast. This had a panko breaded and fried soft shell crab on the inside, along with avocado and cucumber. The topping was just enough unagi sauce and tobiko to bring it all together very nicely. 

Toro Bowl. This is a compilation of the best cuts of tuna, which means the belly and other fattier cuts. These were all mixed with some salmon, salmon roe, and tobiko, then artfully plated over sushi rice, with seaweed to help make small sushi tacos and green onion. This higher end dish also warranted the fresh, somewhat milder wasabi, rather than the usual pre-prepared type. A small detail that I can appreciate. This is one of my favorite plates of food from any Japanese restaurant I've visited, and I stop by this particular Japanese restaurant specifically for this dish. It is divine and well worth the extra cost. 

For some interesting items that span along a wide spectrum of cost, from low cost to higher value, this would be the place to go for a simple lunch or a special occasion. I would recommend, at least, trying it out. 

Sideboard -- Danville, CA (Neighborhood Kitchen & Coffee Bar)

This is a converted house that feels like a home. The decor is like going to grandma's, with rustic kitschy items, and the indoor space is meant for parties of one or two with small tables and cushy chairs for lounging. The outdoor space has larger tables, along with heat lamps and shade to keep everyone comfortable from sun or rain.

This establishment has two locations. The one I opted for was at 90 Railroad Avenue in Danville. The baked goods display case was strategically arranged to meet your eyes when you first walk in, which was a very strong distraction from the self-serve menu and counter ordering of the savory dishes for breakfast, lunch or dinner. My goal was breakfast on this day, and it did not disappoint.

https://www.sideboard.co/danville


Here are some of the things I've enjoyed.


Cappuccino. This delicious coffee beverage was made with Sightglass Owl's Howl Espresso Beans and Clover Organic Milk. Other milk options include Califia Farms Almond Milk, or Oat Milk. 

Plato Mexicano. Made with tender, slow-roasted pork, this was a saucy dish with a tasty but not spicy tomatillo salsa. In the mix were well-cooked cranberry beans and a gently poached egg with an oozy yolk. The whole plate was covered with wilted white cheddar cheese, fresh cilantro, and a home-fried, home-made tortilla for scooping this hearty breakfast.

Breakfast Pudding. Similar to a quiche with no crust, this savory custard was a jiggly concoction made with cream and eggs, then filled with sautéed mushrooms, umami-packed sundried tomato, tangy goat cheese and topped with real Parmesan. I opted to add smoked salmon to the fresh and crisp baby greens side salad, which I did not regret. A very delicious dish. 

I would not hesitate to come back. The house made granola, English muffins and house-made tortilla chips were packaged for easy take away. I may just take some away the next time I visit. 

Caffe Central -- Burlingame, CA (anytime cafe)

Even the drizzle couldn't keep me away from brunch on this fall day. Located at 1380 Burlingame Ave, this multi-located eatery will serve delicious food and coffee for every meal. The coffee beans used at every location are organic, fair-trade, house roasted and expertly brewed to your liking. The food is various and the outdoor seating at this particular location, included coverings that kept me dry. 

Their web site lists locations and full menus for each service period. 

https://www.caffecentral.com/

Here are some of the things I've enjoyed.

Cappuccino. One of my standards, this one was robust, flavorful and nicely presented in a customized ceramic mug.

SoCal Omelette. A good breakfast plate with everything one needs. Encased in this egg robe were roasted tomatoes, onions, applewood smoked bacon, and panela cheese. Topped with fresh avocado and cilantro, the two slices of baguette rounded out the meal nicely.

Salmon Eggs Benedict. A well-made benedict can be a bit trickly to pull off. This one had smoked salmon, poached eggs with perfectly runny yolks, creamy hollandaise sauce, briny capers, onions and cream cheese on an english muffin. The side salad was lightly dressed with lemon and olive oil, included fresh, crisp greens and crunchy, seasoned croutons. Delicious.

Prosciutto & Fig Salad. This was an entrée by itself with sweet black mission figs, salty prosciutto, creamy goat cheese, candied walnuts and fresh mixed greens. The balance of flavors and textures won points with my taste buds, and I heartily enjoyed this plate.

Quiche Lorraine. The smoked salmon was an optional side that I added to my plate. But I may not have needed this extra side. This was a decent-sized slice of egg delight. The crust was very thin, but still flaky and held the savory custard nicely. The bits of bacon, onion, cheddar, swiss and parmesan cheeses made this a tasty and hearty meal. Their lightly dressed signature side salad was, again, fresh and crisp and made for a nice palate cleanser in between bites.

If in the areas of this or the other locations, I would not hesitate to stop in for a slow meal, quick bite, some baked treats or just a guilt-free cup of coffee. I would recommend anyone do the same.

Porchetta Toscana -- Fairfax, CA (Italian cuisine/caterer)

The variety of activities at Summer street festivals is, in my opinion, one of the reasons why they are beloved throughout this country and other countries. A sunny day, happy people, new things to look at, interesting items to purchase and delicious foods to eat are all part of the experience. I discovered this food vendor at the Fremont Festival of the Arts and have since been obsessively researching where to find them next. 

Their main activity is catering, but information on their regularly scheduled events or farmer's market locations can be found on their web site.

https://laporchettatoscana.com/

Here are some of the things I've enjoyed.

Porchetta and Mushroom Sandwich. The pillowy fresh-baked focaccia bread was a fantastic vehicle for soaking up juices. The porchetta was perfectly cooked, with tender meat, seasoned throughout with herbs and garlic. The mushrooms added a savory depth of flavor that enhanced the meatiness of the meat. The pork crackling placed on top to preserve the crunch was the "icing" on this fantastic sandwich.   

I almost went back to order the "porchetta by the pound", but the line ended up too long and I didn't want to wait. I will have to keep them in mind for the next event, or even to cater my own event. I just need to think of a good excuse to have a party. 

Pumpkin Seed Mole (Recipe)

Whenever I have an amazing dish at a restaurant, I try to recreate it in my mind, and then my home kitchen. Sometimes, it's not the whole dish that impressed me, it may have just been the sauce, as in this case. This pumpkin seed mole was a vegan sauce from a local Native American restaurant. It was silky, smooth, savory, and a smidgen spicy, with just enough cling to get a good coating on each bite of food. It seemed so simple, I had to give it a try. 

To my delight, I think I came really close. I only say "close" because, I will be bold enough to say, I think my version is better. Gasp! In my previous internet searching of possible recipes, I was not able to find anything that resembled this sauce. To this point, I feel the need to share.

Here's what you'll need:

4-5 poblano peppers: charred, skins, ribs and seeds removed, then roughly chopped

1 bunch green onion, roughly chopped

1/2 cup cashew butter or 1 cup whole toasted cashews

1/2 cup pumpkin seed butter or 1 cup whole toasted pumpkin seeds

3/4 cup chicken stock (homemade or otherwise), can substitute veg stock to keep it vegan

1/4 cup white vinegar

1/2 bunch fresh cilantro, roughly chopped with stems

4 garlic cloves, roughly chopped

2 tbsp. rendered pork fat, or other fat (avocado oil would also work)

Salt to taste

Optional (I always opt in because I enjoy a bit more heat): 2-3 jalapeno peppers: charred, skins, ribs and seeds removed, then roughly chopped  

Here's what you'll do:
- Heat a large, dutch oven-sized pan over medium flame, add the fat, then the green onions and sauté, stirring occasionally, until fragrant and soft. About 3 minutes.
- Add poblanos and jalapeños and continue to sauté for 2-3 minutes.
- Add garlic and sauté for 1 more minute.

- Add the stock, bring to a simmer and shut off the heat. Let this cool for about 15-20 minutes.
- While this is still warm, add all pan ingredients and all other ingredients into a high-speed blender. A food processor will work as well, but it may need more processing time.

- Blend until smooth, scraping down the sides with a spatula, periodically. About 3-5 minutes.

- Taste as you go and add more stock if too thick, more vinegar if it needs more tang or more salt if needed.  
- This sauce freezes very well, so you can portion it out, keep in the freezer, defrost and use as needed. This can be served over almost anything. Roasted vegetables, tamales, a piece of fish, or any type of meat. I have it over chicken and steak in the picture below with optional queso fresco, pickled red onion and cilantro.
- Enjoy!