Wednesday's Whistle Wetter: #1

I love drinking.

I also love writing.

So. In an effort to maintain a little more regularity in my blog posts, as well as give me an excuse to try new drinks throughout the week, each Wednesday I'll publish a post dedicated to a new or cool drink that I come across. I think I might be more excited about this than anyone reading....

To kick things off, we'll start this week with the Rooster Tail Trio (of shots). Don't get too excited, only one of the shots is alcoholic. The formula is easy, and drinking the tequila is even easier - and that's not something you hear too often. The Rooster Tail Trio goes as follows:

**(Taken from Whattodrink.com)

      Ingredients you need

• 1 shot Tequila
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• 1 shotOrange Juice
• 1 shotTomato Juice
• 1 dashSalt

How to make a Rooster TailLick hand and put a dash of salt on hand, then lick salt and drink Tequila first, then orange juice, then tomatoe juice

I first stumbled (no pun intended) across this drink at a high end bar in Santa Cruz, CA where I was visiting my friend for his birthday. Why the waitress acknowledged 5 degenerate young adults, all of which were in no need of attention from the bartender, is beyond me. However, we finagled our way to the bar and ordered their famous "Rooster Tail Trio."I was sure to mention that the restaurant was "high end," as I am trying to convey it as the furthest thing from a dive bar you could possibly imagine. This is why: our Rooster shots were served up, 3 glasses for each of us. The first was top shelf tequila, the second was fresh squeezed orange juice, and the third was tomato soup that was made in house.

THAT is how a Rooster Tail Trio is supposed to be served up, and that little bar probably ruined this drink for me forever; that is unless, someone else is willing to fresh squeeze me orange juice and make me tomato soup.

And of course, the age old question: "how much did those cost?" Well, months later, we're wondering the same thing. I gave the bartender my credit card to pay and we tipped in cash out of fear of how much our tab ended up being. So, if any of you are in Santa Cruz, CA and run into what we call, "The Rooster Room," have a drink (or 3) and let us know.

Cheers!

Mmmm, Mold: The Rise of "Koji"

This past Sunday's cover story of the SF Chronicle's Food & Wine section highlighted the rise of the newest culinary trend in Japan - cooking with mold, literally.

Koji is best described in the article from the Chronicle:

"All fermented foods — chocolate, cheese, wine, salumi, pickles — start with mold, and koji is the mold used during the fermentation of soy sauce, miso and sake. If you take rice or other grains inoculated with koji, add water and salt, and allow it to ferment for a week to 10 days, you have shio-koji, or salt koji, a creamy fermented sauce you can use to baste a chicken, add to a vinaigrette or stir-fry asparagus. We found the results to be pretty incredible.

So incredible in fact that the use of this deliciously addicting mold has spilled into the kitch
ens of the United States. Along with those who are using Koji in their menus, similar to Nick Balla and Courtney Burns of Bar Tartine in San Francisco, there are also those who are beginning to produce the spice cabinet's recently eccentric addition.

Koji Being Added to Rice For Flavoring

In an effort to share the taste, experience, and satisfaction of cooking with Koji, Bar Tartine will be serving a Koji-themed menu tonight, May 28, 2013, and you better believe I'll be there to try it. Never have I been so excited to let my food be marinated, grilled, lathered, dipped, and served with mold. :)

Check out the article from the SF Chronicle below, it's a great read. Also be sure to grab a Koji inspired meal or snack while perusing the streets of San Francisco without a dinner reservation!

Koji Seasoned Asparagus

http://insidescoopsf.sfgate.com/blog/2013/05/21/koji-is-the-new-word-on-umami-in-san-francisco/

The Bay Area's "Top 100 Restaurants"

Every once in a while you hear someone get so overwhelmingly excited that they utter the ridiculous phrase, "Christmas came twice this year!" Is there really something that can get you so ecstatic that you could compare it to a morning full of presents under the tree, egg nog, Christmas jingles, and the picturesque scene of a beautiful family cuddled around a roaring fireplace while it snows outside?

I say yes. 

Damn right I say yes, and that something is the yearly "Bay Area's Top 100 Restaurants" list which is published by the San Francisco Chronicle, and written by Michael Bauer. For me, unwrapping the plastic newspaper bag is comparable to the thick Christmas paper that hugs a Macy's box. The only difference is that I'm not disappointed when I find a brand new list of "restaurants to eat through,"as opposed to an unattractive sweater that's a size too small from Aunt Sally. Clearly, I'm a selfish foodie. 

My joint love of ordering alcoholic drinks - which I can thank the University of California, Santa Barbara for - combined with my adoration to try any and all foods that my embarrassingly slim wallet can afford resulted in an ear to ear grin after reading this line, just sentences into the article: 

"If there was one trend that summed up what's happened in the past year, it's the further refinement of the bar/restaurant."

First thought? "It really is Christmas." I've already have some personal favorites of the increasingly popularizing "bar/restaurant" scene in the Bay Area including Flybar, Abbot's Cellar, and Trick Dog in San Francisco, and all 3 made this year's list. The article, as well as the Top 100 List is attached below for your devouring pleasure. Be sure to pass this treasure map of an article forward!

 

Read more: http://www.sfchronicle.com/restaurants/article/Top-100-Bay-Area-restaurants-2013-trends-4488081.php#ixzz2TJL8CAwM