Sonoma County Mycological Association Christmas Dinner

Entrees at the Sonoma County Mycological Association Christmas Dinner.

Last night Robin & I went to this incredible fancy mushroom dinner given by the Sonoma Mushroom club in Graton. Sorta like the one we went to in Mendocino a month ago, but, this is hard to believe, this one was even better and if I had known, I would have made sure all my friends who live in the area from Occidental to Santa Rosa knew about it (there's always next year). Here's a shot of the Graton Community Club where the even took place, in downtown Graton.

SOMA provided the entrees and some wine, but attendees were encouraged to bring appetizers or dessert courses, and everything we tried was just fabulous. Above is the appetizer table early on in the event. Many more arrived later, and this was all dispatched post-haste.

Savory Morel-based Quiche. Never had anything quite like it.

Above and below: this sweet young couple seated near us brought this Baked Brie (the cheese was from Marin French Cheese, naturally)--topped with chopped Maitake Mushrooms lightly sauteed in olive oil first.

As you can see, this one didn't last very long, and it's a good example of some of the lighter offerings--a great example of Vegan fare that's not like wearing a hairshirt--marinated shiitake mushrooms and other raw vegetables rolled up like spring rolls--absolutely delicious! I was lucky to get one and get a photo before they were all gone! That was one of 20 things last night in the category of "one of the best tasting things I've ever eaten."

One of the late arrivals I didn't try because I was already starting to get full--mushrooms with cheese.

I stopped drinking a couple of weeks ago, as a temporary dietary measure, and Robin MacLean doesn't drink much, but we decided to have some of this delicious dry rose bubbly, a Loire Cab Franc, provided by the SOMA club (most folks brought their own wine). It made for a great pairing with the feast. Even though we just had a couple of cups, it was perfect.

Main entrees for the SOMA dinner. I was slightly worried that I might not get any of the beef, but the platter was replenished just as I got there. Notice the pot of gravy nearby.

Here's a photo of the incredible plate of the main courses--that's Prime beef with Porcini gravy on the lower right, the beef was so incredibly tender, you could use the fork to cut it. It was almost like eating butter, some of the best beef I've ever had, as was the gravy, which was a rich, Porcini based gravy. Going clockwise, you can see two puff pastries, filled with mushrooms, and Foie Gras (there were also some without for vegans)? Did I hear that right? Damn, those were so good, but I was already getting full, thanks to the incredible onslaught of delicious appetizers which preceded this glorious table of main courses. Next was some Couscous and Quinoa, main dishes for Vegans and Gluten-free folks (thought I'd try them, these were delicious and did a good job soaking up the incredible Porcini Gravy), and then there was some Lemon Spinach, and an Arugula Salad to die for, with slices of Parmagianno Regiano, Pear, and Pomegranate kernels.

Sure looks like quite a few desserts on that table, doesn't it? Believe it or not, this was really early on in the event, right when we arrived about 4:30. That table was chock full of desserts by the time everyone had arrived, what you see is perhaps only about a third of what was on offer. You should have seen the rush after speeches were given--I've scarcely ever seen a line queue up that quickly!

Like I said, I'm on a diet, especially foregoing sweets. However, I did have a bite of some delicious ginger cheesecake this nice lady made. The Desserts Table was seriously crowded with all kinds of tempting fare, including several confections using Candy Cap Mushrooms. Above is my photograph of the to-go "safe plate" that a French lady seated near us let me shoot for Cakes & Ale. BTW, that's probably only a selection of *half* the desserts on offer. For example, it doesn't include Robin MacLean's Tart Lemon Dessert, which were meant to seem like cheesecake. A home-made graham cracker crust, topped by a yogurt (high quality yogurt) mixed with a lemon curd made from organic lemon zest and juice, with only half the sugar (half of that was agave) called for in the recipe, so the result was something very lemony, very very tart. Extra graham cookies were provided in case folks wanted more sweet flavor with theirs.

SOMA has forays and other events open to the public. They have SOMA camp in Occidental, California the weekend of Martin Luther King Day, and I highly recommend it. Check out their website for more information.

www.somamushrooms.org

Viks Chaat--Indian grocery and cafe in Berkeley

Thali Plates & Chaats served on weekends at Viks Chaat in Berkeley.

Above & below: Lamb Baida Roti.

Lamb Curry.

Viks Lamb Dinner.

Viks breads next to Ganesh.

Viks in-house made snack mixes.

Curries, chutneys, pastes, sauces.

Frozen samosas & breads.

Produce

Saffron.

Spices.

Viks Chaat

2390 Fourth Street, Berkeley

510-644-4412

Jay Bharat Restaurant: Indian Vegetarian Cuisine in Newark, CA

Above is the Punjabi Thali I ordered. Now here below is the Gujarati Thali Robin ordered. Each dish was so vividly flavored with fresh herbs and spices, using high quality produce, it wasn't anything like the great Indian vegetarian restaurants we went to in the South Bay. The yellow cubes with black dots are savory (I know they resemble cake or cornbread) made from chickpea flour. Each Thali plate comes with one of these, called Khaman, which I've never experienced before. Chickpeas & flour named for it are referred to as Channa Dal in Indian cuisine.

Above: a shot of the Punjabi Thali.

Khaman.

Pretty sure that's a yogurt drink up above. Just below it is Gulab Jamun, a very, very sweet traditional Indian desert item you might have encountered, like I have, at Indian buffets. 

Some very delectable dals, spiced to perfection.

Jay Bharat Restaurant: Indian Vegetarian Cuisine 

39203 Cedar in Newark, CA 

510-494-9727

Zazzi Foods in Berkeley

Cubano Sandwich at Zazzi Foods in Berkeley.

Yesterday (October 5, 2018) I had some time to kill in Berkeley, so I went off on a walk down University. After an hour of window shopping, I was a bit peckish and wanted to stop for a snack and a rest. Zazzi Foods is a cafe that looks like a good place to relax over healthy fare, coffee, tea, kombucha and more.

Above and below is a small Chicken & Avocado Salad--chicken, pepitas, avocado, 3 pieces of small toast, and lemon vinaigrette over very fresh and crisp romaine lettuce. Chicken pieces are moist, and the combination with avocado and pumpkin seeds is a perfect complement, flavor and texture-wise. Quite healthy.

Above and below: the Cubano sandwich. Every once in a while, when I worked for Chef Tony in Austin, a classic pressed Cubano would be the lunch special--ham, cheese, roast pork, some butter on the pressed bread (good to have a pannini machine). I love it, but it's on that border of comfort food and junk food, like fried chicken, meatload sandwich or a Philly cheesesteak.

But this version has a few additions that makes it significantly different, and dare I suggest: better? Take a look at the bite closeup below--subbing carnitas for roast pork is no big deal, but this version has crisp dill pickles, raw jalapenos, mayo, swiss cheese, and Dijon mustard. This Cubano is both a he-man's protein bomb and healthy at the same time. And a delicious variation on a classic worth checking out. 

Red Chillies: Malabar Cuisine in Milpitas

Selections from our January 15, 2019 visit. Above: Beef Curry, complex curry, tender beef, chiles weren't too hot. Below: Mixed vegetable curry.

Above: two paratha, below: Fish curry.

Indian buffet in the style of Malabar, in the old downtown of Milpitas. Another first for me, I've never had this same exact type of South Indian food, for example, that Paratha? Never had one quite like it, with such a pronounced texture, almost like Croissant dough, or Greek Phyllo Dough. Whether they used Ghee or Oil to get that flakey crust, the Paratha doesn't taste oily. This was a buffet format, so they aren't making these dals and curries to order, so one could be concerned about the spice levels, but I wouldn't be. In fact, for a place known for being the hub of the Spice Trade for many millenia, the cuisine is quite balanced and just so.

Highlights included tandoori chicken, mutton and beef with coconut.

Rajwadi Thali: Gujarati Cuisine in Sunnyvale

Above: four photos from our September 2019 visit to Rajwadi Thali. New dishes in the vegetarian thalis, still superb quality.

Vegetarian Thali plates, with servers circulating, refilling dishes as indicated by diners.

Usually there's a line to get in here, & once they seat you, they bring you a tray of their Thali dishes, then servers circulate to see what patrons want more of.

Our visit was in early September 2018.

Mango drink.