Ken Ken Ramen--San Francisco (Japanese Ramen)

This popular former pop up now has a brick and mortar location at 3378 18th Street. Dolling out fantastic broth is key for a ramen place and they do it right. The short list of items on their menu lets you know they do a few things very well and that's okay with this ramen lover. With a price that doesn't break the bank, I would say this has become one of my top two spots in the Bay Area for top-notch ramen.

Here are some of the things I've enjoyed.

http://eatkenkenramen.com/


Jitsuraku. Jun mai sake. Slightly fruity and medium bodied. Very light and crisp. It disappears on the palate after each sip, which makes you want to keep sipping and sipping and sipping.

Karaage. Fried chicken with a house-made aioli dipping sauce. Two must haves for fried chicken. 1) Crunchy on the outside. 2) Juicy on the inside. This had both.

Shoyu Ramen. This classic taste had a pork and chicken stock broth base with soy sauce. Noodles with an excellent chew were topped with tender chashu, marinated egg and fresh cilantro.

Spicy Miso (the day's special). A rich miso-based broth with chili oil and loaded with chewy noodles, tender bits of pork, bean sprouts, fresh cilantro and that wonderful marinated egg. This warmed my heart and my soul through and through. Absolutely fantastic.

I was sad to see the Tonkotsu Ramen was only available on Tuesdays and Wednesdays. I guess that just means I'll have to go back for my favorite broth.

Ashland, Oregon area 2015 (various eateries)

It's wonderful to visit a place like Ashland and find that it's still relatively the same each time. There are still lots of trees, there's still fresh air and there's still friendly visitors and locals who are pleasant and warm. It's nice to find the food is still good as well.

Here are some of the things I've enjoyed.


Mamma Mia Gelateria
42 S Central Avenue, Medford OR 97501
http://www.mammamiagelateria.com/


Vanilla Bourbon Gelato. Incredibly smooth and creamy, this non-alcoholic gelato had a pronounced vanilla flavor and was not too sweet.

Margherita Pizza. Expertly crafted with a house-made sauce and fresh ingredients. This was cooked in a smoking-hot wood-fired oven until the dough was crusty on the outside but still fluffy on the inside. Delicious and satisfying.

Caldera Brewery & Restaurant
590 Clover Lane, Ashland OR 97520
http://www.calderabrewing.com/

This was a lovely IPA tasting. From left to right:

Dry Hop Pale--very light and malty.
IPA--full bodied, the hoppy-er of the group.
Mosaic IPA--citrusy, slightly sweet in the middle.
Repeater Repeater IPA--medium bodied and smooth.
Cauldron Brew--tickles the tongue with a lot of carbonation, lightly bitter hops.

Mogli® Bourbon Oak-Aged Chocolate Imperial Porter. The initial chocolate aroma of this beer punched me in the face. The rest was a charred, malty, robustness that was very pleasant for me with a mild bitter finish. My kind of beer.

Pretzel. This freshly baked pretzel was piping hot, buttery, salty and served with a grain mustard and chipotle cheddar cheese sauce.

Gnocchi. Made with Yukon Gold Potatoes and sauteed with wild mushrooms, zucchini, broccoli and onions. The pan sauce had a meaty savory flavor in this meatless dish. The marinara, parmesan cheese and fresh basil finished it off nicely.

Loaded Hawaiian. A personal sized pizza with BBQ sauce, mozzarella, canadian bacon, pineapple, bacon, peppadew and super-hot jalapeno peppers. My mouth burned with the spicy peppers and fully loaded flavors. Delicious.

Very conveniently located off the freeway. If en route to Portland or some other road trip, a stop here would be a good choice. Furry friends are welcomed too as they have a dog-friendly outside seating area.

Horseradish Bacon Deviled Eggs (Recipe)

Eggs are one of my favorite things to eat. I think I eat at least one egg every day. If I make eggs like this though, that number might increase to two or three eggs in one sitting. These are an excellent make-ahead item for snacking or as a pre-party hors d'oeuvre with cocktails or beer. I like to cook my eggs a little under hard boiled for a slightly different yolk texture and I go a bit easy on the mayonnaise so it's not too heavy.

Here's what you'll need:
7 large eggs (chicken or duck)
1/4 cup mayonnaise
1/8 cup horseradish sauce or grate 1.5 tbsp. fresh horseradish
1/2 lb. bacon (homemade or store bought)
1/4 cup fresh cilantro, roughly chopped
1/4 cup cotija cheese, crumbled
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
Smoked Paprika (for sprinkling)


Here's what you'll do:
- Place eggs in a small pot, fill with water until just covered. Put on high heat until the water comes to a boil.
- Once the water is boiling, turn heat off, cover pot and set a timer for 12 minutes.
- As soon as the timer goes off, pour off the hot water and set the pot in the sink with cold water running over them for 4 minutes. Or place eggs in iced water to stop the cooking process.
- Peel the eggs as soon as they are cool enough to handle (I find this prevents the shells from sticking too much) and set aside.
- Chop the bacon into fairly sizable pieces and saute in a medium skillet over medium heat until crispy; stirring frequently. Place on a plate lined with a paper towel and set aside.
- Cut each egg in half length wise and carefully scoop out the yolk from each half and place in a small bowl.
- Add the mayo, horseradish, salt and pepper and mix well with a fork; smashing the yolk as you go.
- Taste and add more salt, pepper or horseradish if needed.
- Fill each egg with about 1 tsp. of the yolk mixture.
- Place a piece of bacon on each half, top with cotija cheese, sprinkle the paprika on each piece and finish with the fresh cilantro.
- Enjoy!

The Table--San Jose (Contemporary American cuisine)

Committed to serving dishes created with well-sourced, seasonal, local ingredients, The Table's ever-changing menu entices many tastes and preferences. Located at 1110 Willow Street, this establishment includes an indoor/outdoor bar/lounge area as well as a comfortably-spaced indoor seating area. I felt right at home with the fresh ingredients, open kitchen and friendly staff.

Here were some of the things I enjoyed.

www.thetablesj.com


Drinks. On the left was their Pomegranate-Hibiscus soda that I asked to have spiked with a shot of Sazerac Rye. The soda by itself was very refreshing, zesty and well balanced. The addition of the rye whiskey gave it an extra smokiness that added an extra dimension of flavor.

On the right was a house made Lemon-Lime soda. Also well-balanced; not too sweet, not too tangy and also very refreshing

Butter and Olive Oil. I usually don't see this combination presented quite like this. This was a dollop of salted, whipped butter surrounded by a very good olive oil to dip our bread into. It was just one of those tiny little details that makes a place stand out.

Pork Rillette. This slow-cooked pork was super tender and was not too salty. It was very good with the house made chicharrones and pickles.

Olive Brined Pork Chop. With butter poached fava beans, mushrooms and a hazelnut tapenade, I think I swooned when I took my first bite. This meat was perfectly brined, ridiculously savory, super tender and moist. The fava beans and mushrooms were also fantastic and the crunchy hazelnut tapenade on top gave it an excellent texture.

Braised Beef Cheeks. Served with wild arugula, pickled beets and buttermilk horseradish sauce. I did not need a knife, or a fork for that matter. These expertly braised cheeks fell apart with the slightest touch. The gravy, horseradish sauce, pickled beets and fresh arugula matched very well with this dish.

Chocolate Pot de Creme aux Chocolate. The right choice for the chocolate lover. This was a very thick and dense pot de creme that was loaded with chocolate. The delicate dollop of whipped cream on top and the sprinkle of sea salt helped tone down the death-by-chocolate appeal of this dessert.

I was pleasantly surprised by how friendly and nice all the staff was. They really made me feel welcomed and appreciated for stopping by and having a meal. My entire experience was made very memorable by this as well as the amazingly prepared food and drink. These guys take a lot of pride in what they do and it shows. If in the San Jose area, make a visit!

Tiki Tea Time (Cocktail recipe)

When warm weather hits, sometimes I just want something light and refreshing to quench my thirst on a Sunday afternoon when I'm relaxing at home. This recipe, at first, started out innocent enough as just a fully-charged tea with ginger and lemon zest. Then some spiced rum got in the mix somehow and I ended up really enjoying what it became. I'm more than happy to share.

Here's what you'll need:
2 oz. knob of fresh ginger
Zest of 1 lemon (a potato peeler works just fine for this)
Zest of 1/2 orange (potato peeler works here as well)
Juice of 1 lemon (squeezing with your hands is fine)
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
3 oz. mint simple syrup (recipe follows)
1 packet or 1 tsp. loose black tea of your choice
2 oz. Kraken Spiced Rum

Mint Simple Syrup Recipe:
Boil 1 cup water with 1 cup sugar until all the sugar is dissolved.
Turn heat off, add fresh mint and let steep for at least 2 hours.
Strain, let cool and pour into a reusable container.
This can keep in the freezer indefinitely. Due to the sugar content, it won't freeze solid; it will remain slushy. So you can spoon what you need for next time and keep it in the freezer.

Here's what you'll do:
- Boil 2 cups water in a medium pot. Then turn heat off.
- Peel the ginger with a spoon, roughly chop and add to hot water.
- Add the lemon juice, lemon and orange zest, cinnamon and cardamom.
- Let steep for at least 15 minutes.
- Add tea packet or leaves and let steep for 3 minutes (if water is too cool, turn the heat on for 2 minutes, then turn off)
- Strain tea and let cool. Add mint simple syrup, adjusting more or less to your taste.
- When ready to serve, pour 2 oz. rum into a highball glass filled with ice and pour tea to the top.
- For a color effect, pour the tea in first and then slowly pour the rum on top.
- Stir, add a straw and enjoy!

Woodfour Brewing Company--Sebastopol

For a fun weekend or day trip in the Bay Area, I would highly recommend visiting Sebastopol. It's a small farm town about two hours drive north of San Francisco. If you want to "get away", go camping, get fresh air, be around some friendly people, this is a good place to go to relax. They also have some great food and drink. One of my picks would be Woodfour, located at 6780 Depot Street, along a really charming strip for shopping, wine tasting, eating and drinking.

Here are some of the things I've enjoyed.

http://www.woodfourbrewing.com/


Warped 'Clear the Flag' Pale Ale (on left). A light ale made with persimmons. This was fruity and slightly sweet on the exhale.
Evil Twin Red Ale (on right). One of my favorites for a full-bodied, hoppy ale with citrus notes and a clean finish.

Deviled Eggs. Made with cage-free eggs, smoked paprika, horseradish and chive. I was very happy that I could taste the horseradish. An excellent one-bite starter.

Herb Roasted Lamb Sandwich. With dill yogurt, watercress and shaved fennel on a ciabatta roll. This was clean tasting lamb that was thin cut, piled high, moist, rich and tender. The bread was lightly toasted, the watercress was fresh and the yogurt sauce was an excellent match that complemented the flavor of the lamb. A fantastic sandwich.

Charcuterie Board. Starting from 3 o'clock and moving clockwise: Proscuito americano, bresaola, calabrese and chorizo. Served with a really fresh and gently dressed herb salad, baguette and grain mustard, this was my idea of a light-ish meal that satisfies.

Dark Chocolate Cremeux. Made with W4 Stout caramel, hazelnut and sweet cream. This was like chocolate pudding on steroids. So rich and chocolaty while still being light and airy. The whipped cream topped it off nicely, the stout caramel had just the right amount of sweetness and flavor and the hazelnuts rounded out the dish with a crunchy texture.

A whole day can be spent along this strip with coffee shops, stores, wine cellars and more. Before or after your shopping, wine tasting, etc, I would recommend Woodfour as a destination for some good eats.

Super Savory Chicken & Potato Noodles (Recipe)

Sometimes I get a strong craving for noodles; it's one of my comfort foods. After visiting a fantastic Chinese restaurant in New Zealand, I started experimenting to recreate the XinJiang style noodle dish I had. It's not exactly the same, but I think I came really close. This recipe has a nice balance of sweet, savory, spicy, and any meat or vegetables can be used in place of the chicken and potato. The gravy-like sauce is also great for coating thick, chewy noodles. All the ingredients listed can be found at your local Asian market, including the fresh flour noodles, which is usually in the fridge section. Or, of course, you can always try making your own. Enjoy!

Here's what you'll need:
For the sauce:
3 tbsp. soy sauce
2 tbsp. (loose) dark brown sugar
1 tbsp. chili sauce or other hot sauce (omit if you don’t like spicy, add more if you do)
1 tbsp. Dijon mustard
1 tbsp. XO sauce or Bagoong paste
1 tbsp. fish sauce
1 tsp. minced garlic (about 2 cloves)
1 tsp. minced or grated ginger
1 tsp. fresh cracked pepper
1/4 cup mushroom sauce or oyster sauce
1/8 cup Hoisin sauce
1/8 cup rice wine
1/8 cup mirin
Drizzle of sesame oil

For the rest:
1 handful of fresh flour noodles (aka: Shanghainese noodles)
1 pound chicken, cut into 1-inch pieces (I prefer dark meat)
1 large red or Yukon gold potatoes, cut into half-inch cubes
1/2 white onion, chopped into medium dice
3 tbsp. safflower oil or vegetable oil
1/4 cup roughly chopped fresh cilantro for garnish


Here's what you'll do:
- Mix all the ingredients for the sauce in a 2-cup measuring cup and set aside.
- Boil the noodles for 4 minutes or until al dente. Rinse in cold water, drain, toss with a bit of sesame oil and set aside.
- Add the safflower or vegetable oil in a medium saute pan over medium high heat.
- Saute the onions in the oil, stirring frequently with a wooden spoon, until translucent (about 4 minutes).
- Add the chicken and potato, pour over the prepared sauce, cover and let simmer for 10-15 minutes or until all is cooked through and the potatoes are fork tender. Stir occasionally.
- Right before serving, toss the cooked noodles in with the chicken and potato to re-warm them and get them saucy.
- Add the noodles to a bowl, ladle with chicken and potato, and top with chopped cilantro.
- Enjoy!