David Chang

I attended a David Simon and David Chang event at the Nourse Theatre by San Francisco's City Arts & Lectures. David Simon is a journalist, author, and the creator of television shows such as The Wire. And for those who've been living in a hole and are unfamiliar with David Chang, he is the executive chef and owner of the Momofuku restaurant group and known for his "no reservations, no vegetarian options" policy. He also created the Lucky Peach food journal and the infamous Momofuku Pork Buns (which I have yet to try and is literally at the top of my wish list).

The event itself was pretty boring but of course for me, it was all about seeing and meeting David Chang at the end of the lecture. After attending a handful of chef lectures, I now know the strategy to book signing. First, it's very important to buy the book prior to the event or prior to the end of the event because otherwise, you'll wait in line forever. Then once you have the book, line up in the book signing line and congratulate yourself while a massive line forms behind you. Because if you wait until everyone else is buying the book, you'll wait in line to purchase it and to get it signed. Lesson learned after waiting over an hour to get the I Love New York book signed by Chef Daniel Humm and Will Guidara.

Nopa

NOPA. This restaurant has been on my radar but reservations book a month in advance and I don't have the foresight to really think that far in advance. I've had nopa's drinks at the bar before but it was always too crowded for me to want to wait in line for dinner. Until one fateful night...

Dawn Cocktail and Sunshine Fix

Blue Bottle Cocktail

Toasted Quinoa with Smoked Trout, Maitake Mushrooms, and Blood Orange

Country Pork Chop with Cabbage and Grilled Apricots

Very happy that I got to eat here. The quinoa dish was my favorite of the night. I've heard amazing things about Nopa's brunch, especially the Custard French Toast, so I will have to go back to try that.

5AM

The drive back into San Francisco at 5AM in the morning...

Recipe: Cold-Brew Coffee

I was never a coffee person in the past but now, what a difference a cup of coffee makes in my productivity and energy level throughout the day. Some days I crave hot coffee but on the days where I need a bigger jolt, I go for cold-brew coffee. I drink my morning cup of coffee black and make it very strong with a ridiculous coffee concentrate to water ratio that I do not recommend... The cold-brew method is so simple, why spend money buying it when you can make it yourself?!

Cold-Brew Coffee

4 "6 oz" cups

Ingredients

French press

8 tbsp fresh coffee, coarse-ground

3 cups filtered water, room temperature

Instructions

Put ground coffee in French press and pour water on top.

Stir to combine well. Cover and leave to soak for ~12 hours at room temperature.

Press down on the French press and slowly pour coffee through filter into a Mason jar. This is the coffee concentrate.

Keep refrigerated and will keep for at least one week. To serve, dilute to preference. A 1:2 ration is common (1/3 coffee concentrate to 2/3 water). Add milk or sugar to preference.

Craftsman and Wolves

A savory muffin with asiago, sausage, green onion, and a soft cooked egg. I cut it in half and a runny yolk spilled out. I like its name.

The Rebel Within

Ferry Building: Primavera and Acme Bread Company

My absolute favorite place in San Francisco is the Ferry Building. Although many locals consider it a complete tourist destination, I have no problem with that. I love that it's by the water and looking out at the piers make me feel so uninhibited, fresh, nostalgic, and melancholy all at once. But it also makes me so appreciative that I live in San Francisco.

Other than just walking around and people watching, I like to explore the Farmers Market on Saturday mornings. The food vendors are amazing and so far, my favorite has been Primavera. At my friend's recommendation, I tried Chilaquiles for the first time and it was so good! Per usual, I left wanting to recreate the dish at home.

Chilaquiles "Merida": early girl tomato-habanero sauced totopos with sour cream, avocado, cotija cheese, onion and cilantro; served with beans and soft scrambled eggs

I also stopped by a random donut vendor and had to try their Strawberry Jelly Donut.

Italian Strawberry Jelly Donut

Acme Bread inside the Ferry Building Marketplace has wonderful freshly baked bread. I've tried a few varieties but the Cranberry Whole Wheat Raisin Walnut wins my top vote. I also actually met the farmer who supplies Acme with the thyme for their breads at a farm down south.

On another separate afternoon at the Farmers Market, I won CUESA Ferry Building's 20th Birthday Celebration Treasure Hunt and received $50 worth of tokens to spend at the market. I was ecstatic and decided to get coffee at Blue Bottle and Carne Asada Tacos at Primavera. Delicioso.

Carne Asada Tacos

Madrone Art Bar

Definitely my favorite bar in the city. Weekends + Motown On Mondays are super fun while weekdays are mellow and a good place to meet up with a friend to chat. Also, they have my favorite drink, The Lola.

Recipe: Gordon Ramsay's Scrambled Eggs

Gordon Ramsay taught me how to cook perfect scrambled eggs. Life changing.

Recipe: Avocado, Tomato, and Mozzarella Salad

This salad screams summer for me. It's light, refreshing, and the perfect side dish to make and bring to an event like a potluck. It's super to make and can be made a day in advance and leave it to chill in the refrigerator. A few hours before eating, take out of the refrigerator and let sit at room temperature.

Avocado, Tomato, and Mozzarella Salad
Adapted from Just a Spoonful of...
Serves 4

Ingredients
2 avocados, peeled, pitted, and cubed
2-3 roma tomatoes, cubed
1 ball fresh mozzarella cheese, cubed
2 tbsp olive oil
2 tsp basil, dried or chopped fresh
salt & pepper

Instructions
Place the cubes of avocado, tomato, and mozzarella in a large bowl.
Drizzle with olive oil.
Add basil, salt, and pepper. Mix lightly.
Enjoy slightly chilled or at room temperature.