Jackson's Bar & Oven -- Santa Rosa, CA (Gastro Pub)

When elevated skills pair with a casual bar atmosphere, you end up with a place like this. Located at 135 4th Street, there is a constant revolving door of street parking in this downtown area. On the day of my visit, I lucked out and nabbed a spot just a few feet away. 

The dark woods and deep red and brown color hues make for a relaxed vibe that would work very well after dark. The food was made for sharing, but the flavors made me want to keep dishes all to myself. The service was friendly and attentive, but without the feeling like someone was hovering over me the whole time. This is definitely a nice enough place for a date night, but also casual enough to meet some friends for drinks after work or the weekend.

http://jacksonsbarandoven.com/

Here are some of the things I've enjoyed.



Neoclassic Buffalo Wings. These were very delicious wings. The very light batter made for a crisp exterior and the meat was hot and juicy on the inside. This was served with a creamy blue cheese sauce and a tangy buffalo sauce. The balance of sauces kept every dip and every bite interesting. 

Oven Roasted Calamari Salad. I don't tend to order salads when at restaurants, but the calamari were calling my name. I was surprised, but definitely pleased, at the generous amount of calamari. The perfectly acidic dressing was light and coated every piece of vegetable and seafood evenly. The roasted fennel added dimension and a nutty aroma and the frisée had a bit of bitterness that balanced the whole dish. I enjoyed this very much.

Lamb Stuffed Flatbread. Another winning plate with surprisingly generous portions of lamb, which was cooked until tender but not falling apart. The flatbread had a nice char and chew and paired with the garlic-seasoned lamb and spiced hummus very well. The optional side of fries were hot and crispy and also did a good job as a utensil to help devour the hummus. 

There were plenty of leftovers after this visit, but I look forward to more leftovers after my next visit and the one after that.

Haleluyah Ethiopian Gourmet -- Fremont, CA (Ethiopian cuisine)

After traveling to Oakland for many years for Ethiopian/Eritrean cuisine, I have finally discovered a place closer to where I live, to add to my regular restaurant rotation. Located in a strip mall with ample parking at 4144 Walnut Ave., this small, family-owned restaurant has flavor, complexity and friendly service. 

Haleluyah Ethiopian gourmet

Here are some of the things I've enjoyed.

Lentil Sambusas. Filled with well cooked and seasoned black lentils, this made for a hearty appetizer that was also light and the crunch from the thin, fried shell was very satisfying.

Injera. Fluffy, thin, fermented bread made with the ancient grain, "teff". This is a soupy sourdough batter that is poured onto a flat cooking pan and steamed until little holes are formed and set on the topside of the bread. These are then rolled up and served as the eating utensil for every item served. I love fermented foods of all kinds, and the sour taste of this bread balanced all the savory flavors of the main dishes very nicely.

Meat Combo Plate. Starting at the upper right and working clockwise, this included mild chicken stew, which was not spicy but seasoned well, doro wot (spicy chicken stew), which is one of my favorite rich, hearty chicken dishes, Gomen (collard greens), which were cooked down but still a bit toothsome, lamb tibs, and beef tibs, which were both cooked until tender and seasoned nicely with bere bere and other flavorful ingredients.  

Kitfo. This was a delightful mix of rare ground beef (can be ordered raw, rare, medium or well done) seasoned with mitmita (spice blend) and spicy clarified butter. The flavors of chili and cumin were present, and the soft texture of rare beef required very little chewing. The atakilt wot, which is a stew of cabbage, onion and carrot was soft, sweet and mild but nicely seasoned with tumeric. As were the kiki alicha, which were the yellow split peas that were cooked with onion, garlic, ginger and turmeric. 

Veggie Combo. Kiki alicha (yellow lentils), misir wot (red lentils), atakilt wot (stewed cabbage and carrots) and gomen (stewed collard greens) made up this fantastically delicious plate of food. Each item had a distinct taste, but all melded together nicely with the injera. I am not a vegan or vegetarian, but I love the strong flavors and varied textures of this all-veggie combo dish. Plus, the injera makes this gluten free. 

This has become a staple to-go spot for me, since it's not that far from where I live. The consistency and quality of the food is definitely something to write home about and enjoy, often. 

Curry Leaves -- Pleasanton, CA (Malaysian cuisine)

This might be one of the most authentic Malaysian restaurants I've tried so far in the Bay Area. I am no expert, but the unapologetic use of shrimp paste and fish sauce, which enveloped me with savory aromas as soon as I walked into this establishment, gave me a clue. 

Located in a strip mall at 6003 W. Las Positas Blvd., parking is not a big issue with ample spaces throughout. The counter ordering and seat yourself atmosphere was casual and efficient, but may require some flexibility if one is not used to this type of relaxed dining. 

http://www.curryleavesbistro.com/


Here are some of the things I've enjoyed.

Roti Canai. One of my favorite types of breads, this is a multi-layered, pan-cooked flatbread that looks simple, but requires quite a bit of technique mastery to get the layers, method of cooking, flakiness and elasticity correct. This one was spot on and was served with a spiced, but not spicey, yellow lentil curry sauce. Tearing apart this bread allowed the layers to separate, which helped to absorb more sauce. Each bite had a bit of flaky crisp from the outer layer, a bit of chew from the inner layers and savory goodness from the sauce.

Otak Otak. Their version of a typical street food, this was fish paste, well-seasoned with finely chopped herbs, spices and chilis, then mixed with chunks of fish and vegetables. The mixture was molded in banana leaves and steamed. Not the most appetizing in appearance or color, with some fibers from the aromatic lemongrass and kefir lime leaves, but the soft texture with strong flavors were pure seafood heaven. 

Nasi Lemak with Chicken Rendang. Considered Malaysia's national dish, this is traditionally eaten for breakfast and includes rice steamed in coconut milk, spicy sambal, fresh cucumber, crispy fried little fish, roasted peanuts and hard-boiled egg. This one may be the best I've tasted. The sambal was rich, long-cooked, full of flavor without being too spicey and the chicken was tender and coated in a thick, tasty, umami-packed curry sauce. The crispy fish and peanuts added crunch and savory flavors, while the rice was fragrant and sweet. Every bite was a little different, but all delicious.

Mee Goreng. Stir-fried yellow wheat noodles with shallots, onion, garlic, soy sauce seasoning, tofu, egg, bean sprouts, chicken and shrimp. These were chewy noodles following the theme of loads of umami. There was no liquid on the bottom of the plate, which indicated that the seasonings were cooked into the noodles and absorbed, so every bite had all that savory and sweet flavor. A squeeze of lime juice added balance to the whole dish, and I happily devoured the entire portion.

I will definitely return to try other dishes, as well as the gelatin-based desserts, and I would encourage anyone, who is not afraid of strong flavors, to try this place as well.

Washoe Public House -- Reno, NV (Contemporary American cuisine)

For well-crafted nibbles and sips during happy hour or a hearty meal for lunch or dinner, this is one of my go-to places in the Reno area. Located at 275 Hill Street, this is an established restaurant in a somewhat residential area close to the co-op as well as within walking distance from the Truckee River and downtown. As much as I love trying new places, this is one of those reliable standout restaurants that is always comfortable, consistent and friendly. 

https://www.washoepublichouse.com/

Here are some of the things I've enjoyed.

Lavender Grey Lemon Drop. The house-made lavender earl grey simple syrup was a very nice, aromatic touch. Freshly squeezed lemon juice really makes a difference and the vodka brings it all together. A very nice, well-balanced drink.

Last Farewell. Another well-balanced drink with whiskey, heirloom pineapple amaro, fresh lemon juice, simple syrup, and egg white. This went down very easy with a gentle sweetness, fruity aroma from the whiskey and amaro, and a little pucker from the lemon juice at the end.

Scotch Egg. Only available during happy hour, this is a perfectly soft-boiled chicken egg encased in juicy, savory pork sausage. This was then tossed in breadcrumbs, fried until golden and served with a tangy beer mustard. Seemingly simple, this is a very tricky dish to accomplish, as the sausage can easily explode and release the egg while in the fryer, or the egg can get over cooked. This was expertly done, with a jam-like egg yolk, juicy, savory sausage and all together, very delicious.

Irish Nachos. Ireland has nothing to do with this dish, but it was tasty all the same. Crispy waffle fries were smothered in a three-cheese sauce, then topped with bacon and sour cream. We took the option to upgrade to pork belly and that became an excellent decision. This happy hour version was half the size of a normal portion, but was still hearty, with plenty to share.

Jalapeno-Cheddar Fritters. Served piping hot, these were crunchy on the outside and soft like a hush puppy on the inside. There were bits of jalapeno, which gave it a nice texture and flavor, and also played well with the cheddar cheese. The chipotle remoulade had just a little kick, but the creamy consistency went very well with the crunchy and savory fritter.

Street Tacos. Three bites of taco bliss. These were on the happy hour menu, and a bit smaller than an average taco, but packed a heap of flavor and texture. The blue corn tortillas were earthy and soft, the carnitas were tender with a bit of crunch from the griddle, the pickled jalapeno added some tang, the shredded carrot provided nice freshness, and the chili-seasoned aioli brought it all together very nicely. 

Wild Boar Schnitzel. A juicy, tenderized piece of lean boar with a breadcrumb coating that was fried until very crunchy. The rye spätzle had a wheat-y, nuttier flavor, but still had that same pleasing chewy texture that fresh noodles have. I was pleasantly surprised by the pickled mushrooms; these were like little sponges with a bit of tangy vinegar soaked in them. The juice from these mixed with the savory meat and crunchy exterior when chewed, which made for a very enjoyable eating experience. The apple cider & onion gravy was chunky, savory, a little sour, and a little sweet. The fresh arugula added some color and a bit of freshness. A very nice entree. (Picture below was half an order)

Double Elk Chop. This hefty portion was incredibly savory, succulent, juicy and just a meaty piece of meat. Perfectly medium rare with a nice crust on the outside, this was big enough to feed two or more people. The lemon fork-crushed potatoes added a nice starch to soak up the juices and the winter squash hash made for a nice side. What took it over the top, however, was the luxardo cherry demi-glace. It was balanced, with a bit of fruity sweetness, but also savory and thick enough to just cling to each forkful to enhance the Elk flavor. Heaven.  

Rock Candy Short Rib. This was a chunk of tender, succulent, falling apart piece of meat. The short rib is one of my favorite cuts of beef and it was treated very well in this application. The demi-glace sauce was salty, sweet and rich enough to enhance the flavor of the meat. The rock candy aspect is an Asian cooking technique that enhances savory flavors, if used properly. This was good and proper. The added salted potatoes and crispy onions made it a very fulfilling meal.

"it's it" S'mores Edition. For someone who does not have much of a sweet tooth, this was a big (pun intended) exception. This hand-sized dessert included thick and dense house made Graham cracker cookies stuffed with vanilla ice cream, then topped with torched house made marshmallow fluff, and a decadent dip in dark chocolate. A steak knife is included with each order and the leftovers are great after the ice cream melts and soaks into the cookies. An exceptionally made and presented treat that is big enough for the whole family.

Time and again I will come back specifically for the scotch egg, and massive dessert. After a few visits now, it's apparent that this place cares about quality and consistency and I can definitely appreciate that.

Fallon Hills Ranch -- Petaluma, CA (Farm dinner experience 2022)

The beginning of Autumn is a great time to relish the last bit of heat from a lingering Summer, look forward to crisp air and enjoy an outdoor dinner from a local farm. Once again, Fallon Hills Ranch has put on a very enjoyable gathering for people who really want to know where their food comes from, up close and personal.

We started with a tasty selection of wines from De Loach Vineyards, local cheese, and sausage made by Fallon Hills. This was followed by a farm tour where we learned the wonderful news that a limited number of Turkeys may be available for the upcoming holiday season. As we walked back to the dining area after our tour, a fantastic spread had been put out, buffet style, for everyone to enjoy with communal seating in fresh air, a bit of mooing nearby and the lingering smell of wood smoke from the BBQ pits. This is the kind of ambiance that puts my mind at ease and allows me to slow down and really enjoy life's simple pleasures. 

https://www.fallonhills.com/

Here are some of the things I've enjoyed.



A blue-sky view of part of the 300-acre farm.

De Loach Chardonnay. This was a light wine, not as buttery as the typical Chardonnay, but more mid-palate pleasing. Fruity, with notes of pineapple, fresh on the nose, and crisp in the middle with a lingering sweet finish.

Green Salad. Lively greens were gently tossed in a mild vinaigrette. The crisp greens were accented with crumbled feta cheese. This was a great palate cleanser in between bites of the more savory dishes. 

Coleslaw. Another crisp and fresh salad. This was a bit sweet from the cabbage and carrots. The dressing was not too heavy and accented the pork very nicely. 

Grilled Corn Salad. This was a local variety of corn, sweeter and more toothsome. The grilling technique gave it a smokey aroma and the bits of char added nice flavor. The simple accouterments of grilled red onion and cherry tomatoes added nice dimension. 

Mac & Cheese. A blend of cheeses for a more complex depth of flavor. This was creamy, cheesy, the sprinkle of black pepper made this a more sophisticated M&C, but was still very comforting all the same.

Potatoes. These fingerling potatoes were simply prepared with cloves of garlic, salt, pepper and olive oil. No need for anything more, as these were naturally sweet and the perfect creamy texture.

Pork. Meat and fire. The basics of cooking that are still beloved today. I very much enjoyed this dish, as it was simple, but also executed nicely. The meat was long cooked, tender enough but still held together to provide a satisfying chew. Juicy and succulent and paired very nicely with the bbq sauces on the side.

Brisket. Another well-executed meat dish. This brisket was seasoned properly, and slow cooked until shred-able so each bite of potato or salad could also have a bit of this fine beef. 

Apple Crisp. Still warm out of the oven, this comforting dessert was served with fresh whipped cream, vanilla pudding and blackberry syrup. The aroma of cinnamon and oats warmed my heart and I left with a very full belly.

If dining on a farm is not on your annual "to-do" list, I would recommend added this event, as it is fun for the whole family.

Secret Ingredient Chocolate Chip Cookies (Recipe)

What's better than a chewy, comforting chocolate chip cookie with a big glass of milk. Unless you're lactose intolerant, not many things. I didn't grow up eating chocolate chip cookies, since I actually did not like chocolate as a kid, but I've since become a chocolate convert and I'm dutifully making up for all my missed cookie-eating opportunities. 

This recipe will make about 12 cookies. I have found that adding a bit of starch creates a reliable chew and enhances the chocolatey taste that brings a smile to my chocolate-covered face. If this is your type of cookie, you may enjoy this recipe.


Here's what you'll need: 
1 cup pastry flour
1/4 cup bread flour
2 tbsp cocoa powder
1 tbsp potato starch (other starches, like corn or tapioca, will work as well)
1/4 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup lightly packed dark brown sugar
1 large egg
1 1/2 sticks softened salted butter
1 tbsp. vanilla extract
1/2 cup dark cholate chips (60% is my favorite), plus extra to top on each cookie before baking

Here's what you'll do: 
- Preheat oven to 375 degrees Fahrenheit. 
- In the bowl of a stand mixer, add the butter and sugar and mix, gradually increasing the speed until high speed is achieved, for about 5 minutes, scraping the bowl with a silicone spatula once or twice, until the sugar is mostly dissolved and the mixture is a little fluffy. 
- Add the egg and vanilla and mix on medium speed until fully incorporated, about 2 minutes.
- Use a silicone spatula to scrape the sides of the bowl, then add the rest of the dry ingredients, except the chocolate chips. 
- Turn the mixer on low and mix until all is well incorporated, about 1-2 minutes. Scrape the sides of the bowl, then add the chocolate chips and mix on low until the chips are distributed to your liking.
- Using a medium sized ice cream scoop or a large spoon, scoop walnut-sized rounds onto a cookie sheet lined with parchment paper about 3 inches apart (these cookies will spread a bit). Top with 2 or 3 extra chips per cookie, if desired.
- A 30-minute rest in the fridge will help them hold their shape a bit better. Baking right away is fine, but they may spread a bit more.
- Bake for 12-14 minutes, rotating the cookie sheet halfway through.
- Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack before diving in. These cookies will also have a bit of a crisp exterior and will actually get better, chewier, after they have rested for over 1 hour.
- Enjoy!

Sip of Saigon -- Sparks, NV (Modern Vietnamese Cafe)

A small Vietnamese cafe with European pastries finds its way into Sparks. Located at 1272 Disc Drive, there is ample parking in this location as well as a modern, breezy feeling to the space with small potted plants on each table and an artfully painted mural on one wall. The bakery offerings may change, depending on the day or time of day. But any place that has French Macaroons on a regular basis, in my opinion, is worth visiting. 

The macaroons were sold out by the time I visited on this day, but the next time I visit, it will be a bit earlier. 

https://sipofsaigon.wixsite.com/website

Here are some of the things I've enjoyed.

Ube Drip Latte. Made with Groundwork organic coffee, this sweet treat included an ube syrup that made this drink beautiful as well as tasty. This is definitely for those who have a sweet tooth. 

Egg Rolls. A choice of chicken or veggie was available on this day. We selected the chicken and it was crunchy on the outside and stuffed with vegetables and savory chicken on the inside. The sweet garlic chili sauce included made for a nice accompaniment. 

Breakfast Banh Mi. This was a satisfying sandwich with that warm, quintessential crisp baguette, juicy grilled Vietnamese sausage, scrambled eggs, house pickle mix, sweet mayo, fresh cucumber and cilantro. A great on-the-go type of breakfast that is both delicious and filling.

Vietnamese Bun Bowl. I opted for added shrimp and was not disappointed. The shrimp was snappy and pan-cooked with a sweet and savory glaze. Included were the perfectly chewy rice noodles, along with a vegetable egg roll, fresh and crunchy shredded carrot, cucumber, lettuce and green onions. After mixing with a few self-serve sauces, this was a healthy, light and delightful meal. 

I'm always happy to find places to get my coffee and noodle fix and this place provides both. This may just become a regular spot for me for quick to-go items.