The HIVE Tasting Room & Kitchen -- Woodland, CA (event space and food purveyor)

When I think of a tasting room, I don't tend to think of great food as well. But great food was what I was looking for when I stumbled upon this establishment. This was not quite a restaurant, not quite a store and not quite a place where one would think honey, mead and a place to have a nice wedding would be. But this was exactly what I found. Located in an industrial area at 1221 Harter Avenue, I almost thought I came to the wrong address, due to the industrial location, until I walked in.

The two-acre venue has an outdoor space speckled with free-flowing, yellow-blossomed trees, covered and uncovered seating areas, an indoor honey and mead tasting room, a kitchen and a retail space. With several businesses in one location, I was very impressed with how seamlessly every aspect blended together. I ended up taking home a couple bottles of mead and had a fantastic lunch that was ordered at the counter and brought out to me while I basked in the serene pollinator garden. For the environmentalist in me, I loved the fact that the entire garden was organically grown, the electrical components were mostly solar powered, and efficiency was kept in mind during the building and planning of operations.

https://thehivewoodland.com/


Here are some of the things I've enjoyed.



Raspberry Sparkling Session Mead. At 6% ABV, this had just enough body to wake up my taste buds and the aromas of the fruit and honey were prominent without tasting overpowering or artificial. It had a nice backdrop of sweetness to bring out the fruit, but someone who prefers more sweetness may not enjoy this as much. For me, it was perfect. The gentle bubbles would make this a nice beverage for a casual occasion or no occasion at all. This was highly drinkable. 

Honey Wine. This was a non-bubbly mead and was very delicious. At 10.5% ABV, one glass was just fine for me. The description was "dry" but for my palate, there was a subtle sweetness, and the floral and citrus notes allowed this wine to pair very nicely with seafood. I would describe it as well balanced, and the golden color was very appealing.

Crab Arancini & Spicy Calabrian Aioli. These reminded me of the arancini I enjoyed in Rome, Italy. These risotto croquettes were coated in breadcrumbs and fried until crisp on the outside. The risotto was moist and mixed with blue crab claws, sauteed shallots, mozzarella, chives, pecorino romano, and served on a bed of fresh clover sprouts that added a nice vegetal contrast to the savory flavors. The drizzle of calabrian aioli was creamy and had just enough acid and spice to add another depth of flavor to each bite.

Spinach & Ricotta Boureka. This savory puff pastry was filled with wilted spinach, caramelized shallots, ricotta, feta, and California Coriander Honey, one of their specialty honeys. The pastry was thin, but still flakey and buttery. The filling was perfectly seasoned, and it all paired nicely with the fresh, spicy arugula. 

Bumble Beet Salad. This impressive-looking salad was a mountain of mixed greens, cooked beets, raw portobello mushrooms, creamy goat cheese, fresh clover sprouts, toasted almonds, fresh spring bee pollen, and a side of house made green goddess dressing (blended fresh herbs and olive oil). Each bite was a little different with a flavorful mix of all the components. The fresh bee pollen, which was my first, was a very nice, sweet and floral fragrant touch.

Argentinean Beef Empanadas. Another fantastic stuffed item. The ground beef filling was juicy, mixed with green olives and seasoned properly. The house made green chimichurri was not overly garlicky, and it's always nice to have some fresh arugula to help cleanse the palate. 

Coconut Crusted Tiger Shrimp. This bed of fresh arugula was topped with crisp, juicy, plump, freshly fried shrimp. The lemon honey roasted garlic and turmeric aioli was the perfect dipping sauce for this dish.

This place has become a destination in Woodland. I am still marveling at how impressed I was at every aspect of this delightful gem.

Tio's Mediterranean Grill -- San Leandro, CA (Mediterranean cuisine)

This quick lunch or dinner spot with wholesome food is located at 794 E 14th Street. In the downtown area of San Leandro lies a hidden gem for a really good quick-service meal. Contrary to what the name suggests, there is no Tio, but the owners and operators are three talented Latinos who have a passion for food and service. 

I was warmly welcomed during my visit and graciously beckoned to return after my meal. The space is cozy, an amusing contrast to the large plates and portions. After my tasty experience though, I'll be happy to return.

https://www.tiosmediterraneangrill.com/

Here are some of the things I've enjoyed.

Side Salad. I was not expecting much for a side salad, but this was very fresh and the addition of feta cheese and a creamy, tangy dressing made me take a second look. I could have had two of these as my meal and would have been very happy.

Falafel. I tend to judge a place on their falafel, and the texture and flavor of these were excellent. I cannot attest to the style, but these were crispy on the outside and fluffy on the inside, as a well-made falafel should be. They were a delight to eat, and the sides of tahini sauce and fresh Greek-style salad were also very nice.

Hummus w/Beef Shawarma. The option to top some hummus with protein is always a winning choice for me. This hummus was smooth, creamy and had a hearty portion of nicely grilled beef with fragrant spices and onion. It did not look like a lot, but I was completely full after this plate.

Hummus w/Chicken Shawarma. The same delicious hummus, but this plate had added chicken. The meat was juicy, perfectly seasoned with grilled onion and the same spices. Another winner.

The next time I visit, I will definitely opt for a plate or two, rather than just a collection of appetizers. If the appetizers and sides were this good, I'm sure I would absolutely enjoy the entrees!

Stanly Lane Smokehouse -- Napa, CA (Barbecue)

Unexpectedly delicious barbeque was in this hidden-away spot. Located at 3100 Golden Gate Drive, and a bit off the beaten path, was a large space that housed some tasty meats. The ordering system was a little complicated, but the service was very friendly and explained how to navigate the process. 

The no-frills decor and ambiance invited imaginations of a large, casual party fully equipped with beer, loud laughter and lots of napkins. Once I had my food in hand for my to-go order, my mouth started salivating.

https://www.stanlylanesmokehousedeli.com/

Here are some of the things I've enjoyed.

Mixed Greens Salad. This was a self-grab salad from the fridge section. It was pretty hefty for the price at the time ($6.99), and was crisp, well-balanced and fresh. 

The Carnivore. The name delivered on this meat-packed sandwich. Full of succulent brisket, pulled pork, bacon, sautéed onions, smoked gouda cheese and bbq sauce. The ciabatta barely contained everything. Each type of meat had its own unique flavor and texture and made this sandwich incredibly enjoyable.

St. Louis Style Ribs. A hearty portion that was only a half-rack. Each rib literally fell out at the slightest bite of the meat attached. This was tender, juicy, smokey, with just the right amount of sauce. I should have gotten the whole rack.

This was a fantastic discovery in a small city I've been visiting for years. This is now on my regular list of restaurants to visit whenever I'm in the area.

Coa De Jima -- Boise, Idaho (Latin cuisine)

The connotation of the term "lost in translation", typically evokes feelings of injustice that the true meaning of a word or phrase cannot be 100% fully understood. In the case of this restaurant, located at 615 W Main Street, I would say "coa de jima" sounds much more interesting than a "hoe for harvesting" which is the tool used in agave farming and the definition of this restaurant's namesake. 

But much like the name of this establishment, simply calling it a "Mexican restaurant", would be doing an injustice to the expectation of the experience one would receive upon visiting. Full of dark woods, artistic decor, friendly service and tantalizing aromas, I would not have expected such a vibrant and pleasant meal at a place that calls itself an "affordable fine dining" restaurant.

Coa De Jima

Here are some of the things I've enjoyed.

Painkiller. The two-for-one special during happy hour was too good to pass up. The first double whammy was this delightful beverage made with mezcal, Jamaican rum, pineapple juice, orange juice, coconut cream, and a sprinkle of nutmeg over the top. Tall, cold, and balanced, this drink had the right mix of sweet, sour and boozy. 

Paloma. The next two-fer was a classic. Made with El Jimador Blanco, grapefruit juice, lime juice, agave syrup, and topped with soda. This also had well-balanced flavors with tart and sweet. This drink went down a little too easy.

Octopus Con Achiote. I am a sucker for octopus (pun intended) and this dish did not disappoint. The octopus was tender, marinated with achiote spice, which enhanced the natural taste of the octopus. Served with starchy yuca fries, the pico de gallo and chimichurri sauce combination gave this dish zest and freshness that I very much enjoyed.

Chicken Wings. The habanero-orange BBQ sauce was a wonderful complement to the crispy chicken. It did not have the kick I was expecting, but the flavor had a very nice complexity, and I could imagine pouring it over many other things besides chicken. The habanero cheese quesadilla turned this "appetizer" into a meal in itself. 

Pork Belly and Chicharron. This may have been my favorite item during this visit. The crunchy citrus coleslaw was a nice fresh palate cleanser between bites of fatty, juicy pork belly. The agave sriracha sauce had the very addictive combination of sweet and spicy. The corn tortillas and tomatillo salsa on the side allowed each bite to become a taco and the shatteringly crispy chicharron demanded the need for "chicharron math" to make sure each person got their fair share.  

Puerto Nuevo Lobster. Decadence and value came together on this plate with two grilled Maine lobster tails. Served with creamy black beans, cilantro rice, house made flour tortillas and salsa, one would not go home hungry after devouring this dish. Each item was cooked properly, and the texture of the lobster was just right. 

Yucatan Pork Chop. This was a double ribbed, grilled, achiote-marinated pork chop. As if this massive piece of pork was not enough, the sides included a whole chile relleno, delicious in and of itself, tasty refritos and ancho seasoned rice. The leftovers of this meal made a nice sandwich the next day.

Fajitas. This sizzling plate of beef, peppers, onion and mushrooms came to the table steaming and hot. Served with savory black beans, cilantro rice, guacamole and tortillas, this flavorful combination could have fed the whole table. 

The enormous portions have encouraged me to plan a bit differently the next time I visit. But the other menu options I salivated over are on my mind for the next time.

Almond and Oak -- Oakland, CA (Californian cuisine)

I don't tend to follow chefs around, but Chef Rico Rivera is one chef that is worth following around. I first fell in love with his style of cooking, restraint in fussiness, and simple but elegant presentation when he worked at, now defunct, Flora. 

To my delight, the Oakland native now has his own restaurant, located at 3311 Grand Avenue. It took me a little while to try it out, but now that I have, this will definitely be one of my regular spots whenever I visit Oakland. The large space may look like something out of an old Western, but the food is all class, the service was attentive and friendly, and I was thoroughly pleased with my experience. 



https://almondandoak.com/

Here are some of the things I've enjoyed.

Cappuccino. A well balanced and tasty brew to go with my brunch on this day.

Bourbon Barrel Aged, Midnight Awakening Imperial Stout. I detected notes of dark chocolate and dates. This thirst-quenching beer was medium bodied, with a light mouthfeel and a clean finish. It was difficult to just have one.

Fried Chicken Sandwich. I love sandwiches that are large enough to be satisfying, but also small enough that I can take the whole thing down in one sitting. Rather than a behemoth that requires a hose-down and a doggy bag where everything is a soggy mess the next day. This was the perfect size and the proportion of crunchy, juicy chicken, tangy, fresh slaw, aioli, and the house-made pain de mie bun was just right. The salad on the side was also very fresh and had just enough of a tangy vinaigrette to cleanse the palate nicely.

Pork Belly Sandwich. Once again, the perfect size and ratio of soft house-made focaccia, soft pork belly, crisp celery root and fried caper slaw, whole grain mustard remoulade, peppery arugula, aioli and a nice side helping of crunchy matchstick fries. 

Beignets. These were pieces of fried dough, covered in powdered sugar and served warm with a side of strawberry jam. They were fluffy, just sweet enough and hit that little sweet pocket right on target.

The menu is focused and thoughtful, with a nice selection for most types of eaters. I will definitely return to try out the other brunch options as well as the dinner options. 

  

Bloom Eatery & Spirits -- Santa Clara, CA (Breakfast, Brunch spot)

This small, nondescript-looking spot may not seem noteworthy upon passersby, but the bland, strip mall venue is not reflective of the incredible eats inside. Located at 202 Saratoga Ave, this is a place to get to early, otherwise, you will have to prepare to wait in a line out the door. 

Once inside, the hustle and bustle of smiling waitstaff and juice machines gave a good indication of the scratch-made type of food that is served. After this experience, I would be more than happy to get squished into a small booth to taste these flavors again. 


https://www.bloomeatery.com/

Here are some of the things I've enjoyed.

Bloom's Breakfast Burrito. This was a hearty burrito. The warm flour tortilla was filled with marinated flank steak, scrambled eggs, grilled red onions, crispy potatoes, roasted chilies, fresh avocado, and a blend of cheddar and jack cheeses. I'm also happy to note there was no filler, such as rice; it was all hefty ingredients. This was served with a side of crema, house made green and house made red salsa, which were fresh and made for very nice complements to the meal.

Carnitas Bene. The carnitas were made from scratch and served with fresh avocado, pickled onion, two perfectly poached eggs, and house made pico de gallo. If this wasn't mouth-watering enough, all this was piled on top of a halved, freshly baked, house made English muffin. I opted for the cup of fruit over the potatoes, but I may just get the potatoes next time. The green tomatillo salsa was vibrant and the red salsa was zesty and added a tiny, but appreciated, bit of heat.

Every dish I tasted was fantastic and every dish I saw on other patrons' tables also looked fantastic. I will definitely be back for brunch or lunch to try those other offerings.

Black Tahini Hummus (Recipe)

Hummus is one of those staple items that I love to have in the fridge at all times. It works great as a snack, and is not only great as a dip, but also as a sandwich spread, an ingredient in a salad dressing, in certain desserts or spread on a plate underneath a pile of roasted vegetables or stewed meats. 

I prefer the creamy version, similar to the breakfast item served in Turkey and other parts of the world. Not only are the applications endless, but the toppings and additions can be as well. Black tahini adds a striking color base to a standard hummus, and can accentuate an eye-catching presentation to any charcuterie board or plate.

Here's what you'll need: 
8 ounces (1 cup) chickpeas -- dried is the most flavorful/preferred
1/2 tsp baking soda
3/4 cup black tahini (make your own or use a prepared variety)
2 tbsp fresh lemon juice
1 tsp and 1 tsp sea salt, separated
Water
Optional add-ins: garlic (fresh or granulated), sun-dried tomato, chili peppers/hot sauce, warm spices (cumin, coriander)
Optional garnishes: olive oil, ground cumin, ground coriander, lemon zest, ground paprika (smoked, sweet or hot), fresh parsley, zatar

Here's what you'll do: 
- In a leakproof container, add chickpeas and cover with water by 4 inches. Stir in 1 tsp salt until dissolved. Leave on counter or in fridge overnight.
- Drain and rinse chickpeas and put into a medium-sized pot. Cover with fresh water by 2-3 inches. Add baking soda. Bring to a boil, then simmer for 45 minutes, uncovered, until chickpeas are very soft and break apart easily when pressed with a fork.
- Drain, keeping 1 cup of the cooking liquid, and add chickpeas to a food processor or high-speed blender. Note: The rest of the cooking liquid can be made into a vegan mayo, if desired.
- While everything is still warm, process chickpeas for 3 minutes, scraping down sides with a silicone spatula periodically.
- Add tahini and 1 tsp salt, and process for 3 minutes, scraping down sides periodically. 
- Add any optional add-ins at this stage.
- Add 3/4 cup chickpea cooking liquid and lemon juice and process for 1 more minute. Taste and add more salt, if desired. If the hummus is too thick, add more cooking liquid, 1 tbsp at a time and process for 10 seconds between each addition. The hummus should look smooth and creamy. 
- Add to a serving dish, top with optional garnishes and serve with pita bread, carrots, celery, radish, apples, etc.
- Enjoy!

Homemade Black Sesame Tahini Recipe:
- Toast 3/4 cup black sesame seeds in a pan, stirring frequently, over medium heat, until fragrant. Only 2-3 minutes.
- If sesame seeds are already toasted, skip this step.
- Cool seeds to room temperature and process them in a food processor or high-speed blender for 3 minutes, scraping down the sides every 1 minute. It will look like wet sand.
- Add 3 tbsp olive oil and 1/2 tsp salt, and continue to process until creamy. This may take more than 5 minutes. Scrape down sides every 1 minute or so.
- Make as much as you will use, or make extra to keep in a jar in the fridge for up to 3 months. This will separate as it sits, so stir to re-incorporate oil before each use.