https://foodiecow.com/2025/06/25/test/2025-07-08T21:47:50+00:00monthlyhttps://foodiecow.com/2014/12/24/my-holiday-season-guilty-pleasures/https://foodiecow.com/wp-content/uploads/2014/12/fullsizerender1.jpgFullSizeRenderhttps://foodiecow.com/wp-content/uploads/2014/12/image1-13.jpgimage1 (1)My favorite Pan de Jamón is from Moisés Bakery in Surfside, Miami Beach, FL.https://foodiecow.com/wp-content/uploads/2014/12/fullsizerender-1.jpgFullSizeRender (1)"Hallacas": A Venezuelan tamal; I prefer these over most other tamales, because I like more filling and very thin to little dough.https://foodiecow.com/wp-content/uploads/2014/12/img_0706.jpgIMG_0706My favorite panettone, for the past couple of years has been Bauducco Classico2014-12-27T13:01:55+00:00monthlyhttps://foodiecow.com/2014/12/18/morimoto-in-sobe/https://foodiecow.com/wp-content/uploads/2014/12/image12.jpgimage12https://foodiecow.com/wp-content/uploads/2014/12/image111.jpgimage11Mori-Monkey Bread: banana chocolate chip ice cream, banana cream, spiced milk chocolate sauce.https://foodiecow.com/wp-content/uploads/2014/12/image101.jpgimage10https://foodiecow.com/wp-content/uploads/2014/12/image91.jpgimage9https://foodiecow.com/wp-content/uploads/2014/12/image82.jpgimage8Tofu Cheesecake: coffee maple syrup, green tea ice cream, azuki creamhttps://foodiecow.com/wp-content/uploads/2014/12/image72.jpgimage7Uni Carbonara: inaniwa noodles, bacon, quail egg.https://foodiecow.com/wp-content/uploads/2014/12/image42.jpgimage4A-5 wagyu and Uni sushi.https://foodiecow.com/wp-content/uploads/2014/12/image61.jpgimage6A very good Montrachethttps://foodiecow.com/wp-content/uploads/2014/12/image32.jpgimage3https://foodiecow.com/wp-content/uploads/2014/12/image22.jpgimage2A sashimi platter: chu-toro, saba, aji, steal salmon.2014-12-18T14:24:30+00:00monthlyhttps://foodiecow.com/2014/11/19/last-2014-dinner-ateliercrenn/https://foodiecow.com/wp-content/uploads/2014/11/fullsizerender2.jpgFullSizeRenderThe menu at Atelier Crenn, a poem.https://foodiecow.com/wp-content/uploads/2014/11/img_0515.jpgIMG_0515The box in which some of the mignardises came in.https://foodiecow.com/wp-content/uploads/2014/11/img_0514.jpgIMG_0514Mignardises.https://foodiecow.com/wp-content/uploads/2014/11/img_0511.jpgIMG_0511The dessert, a honey cake.https://foodiecow.com/wp-content/uploads/2014/11/img_0509.jpgIMG_0509Honey caramel.https://foodiecow.com/wp-content/uploads/2014/11/img_0508.jpgIMG_0508A moss-covered branch with carrot jerky at the tiphttps://foodiecow.com/wp-content/uploads/2014/11/img_0507.jpgIMG_0507Bite-size banyuls meringue shell filled with dressed microgreenshttps://foodiecow.com/wp-content/uploads/2014/11/img_0505.jpgIMG_0505Wagyu beef, mustard seeds, Brussels sprouts, roasted appleshttps://foodiecow.com/wp-content/uploads/2014/11/img_0503.jpgIMG_0503Bone marrow, osetra caviar.https://foodiecow.com/wp-content/uploads/2014/11/img_0501.jpgIMG_05012014-12-12T17:13:30+00:00monthlyhttps://foodiecow.com/2014/12/08/in-with-the-old-in-with-the-new/https://foodiecow.com/wp-content/uploads/2014/12/image11.jpgimage11Dessert: Raw Chocolate Pate: mixed berry sorbet, raw cacao, raw almonds.https://foodiecow.com/wp-content/uploads/2014/12/fullsizerender.jpgFullSizeRenderAhi Tuna Tiradito: ají amarillo, sweet potato, choclo.https://foodiecow.com/wp-content/uploads/2014/12/image8.jpgimage8Rotisserie Chicken Salad: walnuts, baby spinach, green apple, cider vinegar, Sweet Grass Dairy fresh cheese.https://foodiecow.com/wp-content/uploads/2014/12/image9.jpgimage9Local Fish Taquitos: brown rice tortilla, avocado, pico de gallo, cilantrohttps://foodiecow.com/wp-content/uploads/2014/12/image10.jpgimage10Sprouted Falafel Bites: sprouted chickpeas, parsley, cucumber, "tzatziki"https://foodiecow.com/wp-content/uploads/2014/12/image7.jpgimage7https://foodiecow.com/wp-content/uploads/2014/12/image5.jpgimage5Fruit Toban Yaki: Seasonal Fruit, Passion Fruit Sauce, Mango Sorbet, Marshmallowshttps://foodiecow.com/wp-content/uploads/2014/12/image4.jpgimage4A new vintage we tried, a 2000 Krug.https://foodiecow.com/wp-content/uploads/2014/12/image3.jpgimage3Russian Osetra Caviar.https://foodiecow.com/wp-content/uploads/2014/12/image2.jpgimage2Crispy Rice, Toro Tartare, Russian Osetra.2014-12-12T14:21:36+00:00monthlyhttps://foodiecow.com/2014/12/11/shikany-on-tuesday-9-dec-2014/https://foodiecow.com/wp-content/uploads/2014/12/image81.jpgimage8Sweet Potato Cake: maple foam, Cassis sauce, spiced pumpkin seeds, pumpkin seed ice creamhttps://foodiecow.com/wp-content/uploads/2014/12/image71.jpgimage7Winter Wonderland: pistachio cake, spicy berry sauce, white chocolate cremosso, chocolate powder, madarin gel, coconut snow, coquito ice cream.https://foodiecow.com/wp-content/uploads/2014/12/image6.jpgimage6El Milojas Español: puff pastry, apples, manchego cheesecake, candied chestnut, safron creme anglaise, Pedro Ximenez ice cream.https://foodiecow.com/wp-content/uploads/2014/12/image51.jpgimage5Foie Gras Lollipops.https://foodiecow.com/wp-content/uploads/2014/12/image21.jpgimage2A 2002 Perrier-Jouet Belle Epoque Blanc de Blancshttps://foodiecow.com/wp-content/uploads/2014/12/image41.jpgimage4Sous Vide Baby Octupus: baby octopus, green & white asparagus salad, crispy chorizo, cumin red chile watercress Bernaise, almond snow.https://foodiecow.com/wp-content/uploads/2014/12/image31.jpgimage3A5 Wagyu Smoked Gouda Croquettes: coffee dusted dark chocolate foie gras truffle spheres (**the highlight of the dish), apple cured duck breast prosciutto, pink peppercorn meyer lemon meringue, raspberry gel, black garlic paint.https://foodiecow.com/wp-content/uploads/2014/12/image1-11.jpgimage1 (1)Crispy Fish Tacos.2014-12-11T14:22:12+00:00monthlyhttps://foodiecow.com/2014/11/18/some-more-courses-at-cow-house/https://foodiecow.com/wp-content/uploads/2014/11/image1-1.jpgimage1 (1)Blue Nose Bass, Pistachio, Charred Scallion Vinaigrettehttps://foodiecow.com/wp-content/uploads/2014/11/fullsizerender1.jpgFullSizeRenderSalad of chicories, black truffle persimmon vinaigrette, shaved perisimmon2014-11-25T09:09:33+00:00monthlyhttps://foodiecow.com/2014/11/16/this-foodie-cow-does-not-only-do-fine-dining/https://foodiecow.com/wp-content/uploads/2014/11/image1.jpgimageAfter having lived in Seattle for 14 years, every time I visit, Pagliacci Pizza's Spicy Chicken is a must!https://foodiecow.com/wp-content/uploads/2014/11/fullsizerender-1.jpgFullSizeRender (1)Venezuelan Tequeños - when in SF, I order tequeños online on tequenomania.comhttps://foodiecow.com/wp-content/uploads/2014/11/img_0470.jpgIMG_0470Location: Pacific Catch in Marina District, SF Hawaiian Poke: with wonton crisps - this was good but crazy salty, in my opinionhttps://foodiecow.com/wp-content/uploads/2014/11/img_0468.jpgIMG_0468Location: Pacific Catch in Marina District, SF Traditional Baja Tacos: true cod, cabbage, avocado-tomatillo salsa, jalapeño tartar; served with sweet potato fries - the dish I order every time I go to Pacific Catch, it is lovelyhttps://foodiecow.com/wp-content/uploads/2014/11/img_0463.jpgIMG_0463Location: Hole In The Wall in Marina District, SF A slice of "All Meat" pizza. Picture might not say much, but it sure made my tummy VERY happy at the moment!2014-11-23T19:12:46+00:00monthlyhttps://foodiecow.com/2014/11/02/some-courses-at-cow-house/https://foodiecow.com/wp-content/uploads/2014/11/fullsizerender-3.jpgFullSizeRender (3)Grilled Quail, Huckleberry, Braised Leek, Pearl Onions, Radishes, Pistachio Butter, Cassis Mustardhttps://foodiecow.com/wp-content/uploads/2014/11/fullsizerender-2.jpgFullSizeRender (2)Caramelized Sunchoke Purée, Cacao Nibs, Grapes, Whole Wheat Croutonshttps://foodiecow.com/wp-content/uploads/2014/11/fullsizerender-11.jpgFullSizeRender (1)Andante Dairy Goat Cheese, Heirloom Organic Farms Beets, Gem Lettuce, Pearshttps://foodiecow.com/wp-content/uploads/2014/11/img_0420.jpgIMG_0420Hiramasa Tartar, Santa Barbara Uni, Cucumber Gelée, Meyer Lemonhttps://foodiecow.com/wp-content/uploads/2014/11/fullsizerender.jpgFullSizeRenderCeleriac Velouté, Celery Branch, Ham, Gluten Free Toast, Pistachio, Persimmonhttps://foodiecow.com/wp-content/uploads/2014/11/img_0342.jpgIMG_0342Striped Bass, Clam Broth (not on photo, it was poured afterwards, my photo did not look nice enough to post), Daikon, Smoked Portuguese Sausage, Chinese Water Spinach, Pestohttps://foodiecow.com/wp-content/uploads/2014/11/img_0341.jpgIMG_0341Hudson Valley Foie Gras, Vanilla Persimmon Jam, Sweet Potato Purée, Pumpkin Seeds, Red Endives, Huckleberryhttps://foodiecow.com/wp-content/uploads/2014/11/img_0340.jpgIMG_0340Osetra Caviar, Smoked Salmon, Cauliflower Purée, Finger Lime, Croutonshttps://foodiecow.com/wp-content/uploads/2014/11/img_0163.jpgIMG_0163https://foodiecow.com/wp-content/uploads/2014/11/img_0054.jpgIMG_00542014-11-18T19:08:53+00:00monthlyhttps://foodiecow.com/2014/10/28/the-restaurant-at-meadowood/https://foodiecow.com/wp-content/uploads/2014/10/img_0128.jpgIMG_0128https://foodiecow.com/wp-content/uploads/2014/10/img_0113.jpgIMG_0113https://foodiecow.com/wp-content/uploads/2014/10/img_0107.jpgIMG_0107https://foodiecow.com/wp-content/uploads/2014/10/img_0105.jpgIMG_0105https://foodiecow.com/wp-content/uploads/2014/10/img_0102.jpgIMG_0102https://foodiecow.com/wp-content/uploads/2014/10/img_0101.jpgIMG_0101https://foodiecow.com/wp-content/uploads/2014/10/img_0098.jpgIMG_0098https://foodiecow.com/wp-content/uploads/2014/10/img_0089.jpgIMG_0089https://foodiecow.com/wp-content/uploads/2014/10/img_0088.jpgIMG_0088https://foodiecow.com/wp-content/uploads/2014/10/image10.jpgimageVery good vintage Bolinger2014-11-16T20:54:29+00:00monthlyhttps://foodiecow.com/2014/11/02/caneles-de-bordeaux-boulettes-larder-vs-les-clos/https://foodiecow.com/wp-content/uploads/2014/11/image.jpgBoulette's canelés Vs. Les Clos canelésI'm a sucker for canelés, love these little treats from heaven. Boulette's are pretty good, but love Chef Shawn Gawle's (former Saison's pastry chef) much better!2014-11-16T20:53:18+00:00monthlyhttps://foodiecow.com/2014/11/02/b-patisseries-goodies/https://foodiecow.com/wp-content/uploads/2014/11/img_0167.jpgIMG_01672014-11-16T20:42:22+00:00monthlyhttps://foodiecow.com/2014/11/02/friday-31-oct-2014-dinner-at-lazy-bear/https://foodiecow.com/wp-content/uploads/2014/11/img_0195.jpgIMG_0195https://foodiecow.com/wp-content/uploads/2014/11/img_0193.jpgIMG_0193https://foodiecow.com/wp-content/uploads/2014/11/img_0191.jpgIMG_0191https://foodiecow.com/wp-content/uploads/2014/11/img_0190.jpgIMG_0190https://foodiecow.com/wp-content/uploads/2014/11/img_0184.jpgIMG_0184https://foodiecow.com/wp-content/uploads/2014/11/img_0182.jpgIMG_0182https://foodiecow.com/wp-content/uploads/2014/11/img_0181.jpgIMG_01812014-11-16T20:40:33+00:00monthlyhttps://foodiecow.com/2014/11/02/saturday-1-nov-2014-dinner-at-pabu/https://foodiecow.com/wp-content/uploads/2014/11/img_0290.jpgIMG_0290https://foodiecow.com/wp-content/uploads/2014/11/img_0285.jpgIMG_0285https://foodiecow.com/wp-content/uploads/2014/11/img_0274.jpgIMG_0274https://foodiecow.com/wp-content/uploads/2014/11/img_0260.jpgIMG_0260https://foodiecow.com/wp-content/uploads/2014/11/img_0257.jpgIMG_0257https://foodiecow.com/wp-content/uploads/2014/11/img_0251-1.jpgIMG_0251 (1)https://foodiecow.com/wp-content/uploads/2014/11/img_0237.jpgIMG_02372014-11-16T20:39:17+00:00monthlyhttps://foodiecow.com/2014/11/02/sunday-2-nov-2014-another-brunch-at-spruce/https://foodiecow.com/wp-content/uploads/2014/11/63951_10152476853263553_300480275541935490_n.jpg63951_10152476853263553_300480275541935490_nPamarosa: sparkling wine, pomegranate liquor and a rose petalhttps://foodiecow.com/wp-content/uploads/2014/11/10346189_10152476853393553_8926761339927522540_n.jpg10346189_10152476853393553_8926761339927522540_nPork Belly, Polenta, Brussel Sproutshttps://foodiecow.com/wp-content/uploads/2014/11/10454295_10152476853358553_2274187383620647207_n.jpg10454295_10152476853358553_2274187383620647207_nCoffee Cakehttps://foodiecow.com/wp-content/uploads/2014/11/1380456_10152476853323553_2119375837630867314_n.jpg1380456_10152476853323553_2119375837630867314_nBanana Breadhttps://foodiecow.com/wp-content/uploads/2014/11/10801476_10152476853228553_822931769110929502_n.jpg10801476_10152476853228553_822931769110929502_n2014-11-16T20:38:23+00:00monthlyhttps://foodiecow.com/2014/11/11/monday-10-nov-2014-sushi-ran-in-sausalito-ca/https://foodiecow.com/wp-content/uploads/2014/11/img_0410.jpgIMG_0410Warm Toffee Cake, Spiced Caramel and Ginger Gelato -- delicious! https://foodiecow.com/wp-content/uploads/2014/11/img_0409.jpgIMG_0409Coconut Mochi Cake w/Cardamon Gelato -- oh my!https://foodiecow.com/wp-content/uploads/2014/11/1920366_10152384439508553_3648608515955886266_n.jpg1920366_10152384439508553_3648608515955886266_nZuke Chu Toro (red wine cured medium fatty kindai-tenku blue fin tuna) **a favorite of ourshttps://foodiecow.com/wp-content/uploads/2014/11/sushi-ran-umimasu.jpgsushi-ran-umimasuUmi Masu (ocean trout - tasmania) **a favorite of ourshttps://foodiecow.com/wp-content/uploads/2014/11/img_0399.jpgIMG_0399Sayori (mackerel: halfbeak cured w/ryuhi konbu - miyagi)https://foodiecow.com/wp-content/uploads/2014/11/img_0398.jpgIMG_0398I can't say enough about this sea urchin from Hokkaido, I am crazy about it; it's my absolute favorite: Kaisui Uni (deep sea ocean sea urchin from Hokkaido)https://foodiecow.com/wp-content/uploads/2014/11/img_0396.jpgIMG_0396Compliments of Mr. Yoshi Tome, SR's Owner - this was unexpected and so good!https://foodiecow.com/wp-content/uploads/2014/11/img_0393.jpgIMG_0393Matsukawa Karei (aged striped fin flounder w/fingerlime caviar - hokkaido)https://foodiecow.com/wp-content/uploads/2014/11/img_0392.jpgIMG_0392Katsuo (bonito)https://foodiecow.com/wp-content/uploads/2014/11/img_0391.jpgIMG_03912014-11-16T20:32:21+00:00monthlyhttps://foodiecow.com/2014/11/12/some-other-bay-area-restaurants/https://foodiecow.com/wp-content/uploads/2014/11/10403606_10152462201148553_8660318596966188197_n.jpg10403606_10152462201148553_8660318596966188197_nNovember 2014: Roka Akor, in SF **This is pretty much a Zuma, for those that have been to one.https://foodiecow.com/wp-content/uploads/2014/11/10451711_10152462201108553_7286916863529353765_n.jpg10451711_10152462201108553_7286916863529353765_nNovember 2014: Roka Akor, in SF **This is pretty much a Zuma, for those that have been to one.https://foodiecow.com/wp-content/uploads/2014/11/10645325_10152462201078553_843890940296835785_n.jpg10645325_10152462201078553_843890940296835785_nNovember 2014: Roka Akor, in SF **This is pretty much a Zuma, for those that have been to one.https://foodiecow.com/wp-content/uploads/2014/11/10703958_10152462201008553_7696981084986925752_n.jpg10703958_10152462201008553_7696981084986925752_nNovember 2014: Roka Akor, in SF **This is pretty much a Zuma, for those that have been to one.https://foodiecow.com/wp-content/uploads/2014/11/10661690_10152447438473553_3338464396281566528_o.jpg10661690_10152447438473553_3338464396281566528_oOctober 2014: 2nd time at Quince, in SFhttps://foodiecow.com/wp-content/uploads/2014/11/10708737_10152447438298553_9125666719779824048_o.jpg10708737_10152447438298553_9125666719779824048_oOctober 2014: 2nd time at Quince, in SFhttps://foodiecow.com/wp-content/uploads/2014/11/10302017_10152447438218553_629043997637263900_n.jpg10302017_10152447438218553_629043997637263900_nOctober 2014: 2nd time at Quince, in SFhttps://foodiecow.com/wp-content/uploads/2014/11/10392283_10152442382828553_329496389745271209_n.jpg10392283_10152442382828553_329496389745271209_nOctober 2014: More Saison, in SFhttps://foodiecow.com/wp-content/uploads/2014/11/1902783_10152442382608553_2899660703407615223_n.jpg1902783_10152442382608553_2899660703407615223_nOctober 2014: More Saison, in SFhttps://foodiecow.com/wp-content/uploads/2014/11/1796422_10152442382478553_3223376047204453981_n.jpg1796422_10152442382478553_3223376047204453981_nOctober 2014: More Saison, in SF2014-11-16T20:29:41+00:00monthlyhttps://foodiecow.com/2014/11/08/friday-7-nov-2014-dinner-at-baume/https://foodiecow.com/wp-content/uploads/2014/11/ozeki-hana-awaka.jpgozeki-hana-awakaJunmai Sparkling Saké used for Baumétini: Ozeki / Hana-Awaka "sparkling flower"https://foodiecow.com/wp-content/uploads/2014/11/img_0369.jpgIMG_0369Mignardises: Frozen Lolipops Sour Apple, Seasonal Fruit (Green Apple, Pears, Fig, Persimmon, etc)https://foodiecow.com/wp-content/uploads/2014/11/img_0366.jpgIMG_03668th Course: Yuzu Chiboust, Lemon Genoise, Lemon Foamhttps://foodiecow.com/wp-content/uploads/2014/11/img_0361.jpgIMG_03616th Course: Beef Tenderloin, Smoked Salsify, Herbshttps://foodiecow.com/wp-content/uploads/2014/11/img_0359.jpgIMG_03595th Course: Noirmoutier Turbot, Beets, Ginger Fumethttps://foodiecow.com/wp-content/uploads/2014/11/img_0357.jpgIMG_03573rd Course: 62 degree Jidori Egg, Chard Mélangehttps://foodiecow.com/wp-content/uploads/2014/11/img_0353.jpgIMG_0353Amuse Bouche: Pine Needles & Parsley Tofu Coalshttps://foodiecow.com/wp-content/uploads/2014/11/img_0351.jpgIMG_0351Baumétini: Sparkling saké and Lilikoi (passion fruit) -- HIGHLY recommended!https://foodiecow.com/wp-content/uploads/2014/11/img_0376.jpgIMG_03768 course menu + Prestige wine pairing selectionhttps://foodiecow.com/wp-content/uploads/2014/11/img_0350.jpgIMG_03502014-11-16T20:14:45+00:00monthlyhttps://foodiecow.com/2014/11/15/friday-14-nov-2014-back-at-coi/https://foodiecow.com/wp-content/uploads/2014/11/img_0459.jpgIMG_0459Yuzu Marshmallow - Frozen Dark Chocolatehttps://foodiecow.com/wp-content/uploads/2014/11/img_0458.jpgIMG_0458Nine Grain Cake Caramelized In Sorghum: fromage blanc ice creamhttps://foodiecow.com/wp-content/uploads/2014/11/img_0456.jpgIMG_0456Vanilla-Poached Pear: raspberry-red wine, soft black pepper meringue, pistachiohttps://foodiecow.com/wp-content/uploads/2014/11/img_0452.jpgIMG_0452Cocunut Mochi Bun: kiwi, shiso - SUPERB!https://foodiecow.com/wp-content/uploads/2014/11/img_0450.jpgIMG_0450Matsutake: potato-pine needle puréehttps://foodiecow.com/wp-content/uploads/2014/11/img_0449.jpgIMG_0449Mark Mendoza's, Coi's Wine Director, recommendation after we drank all of our 96 Dom. Only had one glass each, not a whole other bottle!https://foodiecow.com/wp-content/uploads/2014/11/img_0445.jpgIMG_0445Dungeness Crab: bitter greens, celtuce, tarragonhttps://foodiecow.com/wp-content/uploads/2014/11/img_0443.jpgIMG_0443Golden Hubbard Squash-Apple Consommé: charred onion, turnip, monterrey cypresshttps://foodiecow.com/wp-content/uploads/2014/11/img_0442.jpgIMG_0442Beet Cooked in Edible Skin: mustard greens, misohttps://foodiecow.com/wp-content/uploads/2014/11/img_0439.jpgIMG_0439Live Santa Barbara Uni: kohlrabi, radish, yuzu2014-11-15T20:56:39+00:00monthlyhttps://foodiecow.com/2014/11/02/my-latest-obsession-pluots-and-persimmons/https://foodiecow.com/wp-content/uploads/2014/11/10734143_10152474865368553_1383285160571351366_n.jpg10734143_10152474865368553_1383285160571351366_nhttps://foodiecow.com/wp-content/uploads/2014/11/10629561_10152474865483553_580432399614486124_n.jpg10629561_10152474865483553_580432399614486124_nhttps://foodiecow.com/wp-content/uploads/2014/11/10305031_10152474865288553_820338012613324991_n.jpg10305031_10152474865288553_820338012613324991_nhttps://foodiecow.com/wp-content/uploads/2014/11/10462373_10152474865423553_5679160768280257646_n.jpg10462373_10152474865423553_5679160768280257646_n2014-11-08T23:15:42+00:00monthlyhttps://foodiecow.com/2014/10/27/moo/https://foodiecow.com/wp-content/uploads/2014/10/image1-e1414451210502.jpgimageFoodie Cow2014-11-01T02:58:57+00:00monthlyhttps://foodiecow.com/about/2014-10-27T21:35:16+00:00weekly0.6https://foodiecow.comdaily1.02025-07-08T21:47:50+00:00