During my stay in San Francisco I have toured a few places in search of ingredients for my private classes and everyday suppers, and I can tell you I am stunned to see the good quality and variety of produce I have found. Whole Foods, and the market on College Ave (Berkley) were among my quality-food stops.
No more pretexts accepted, START COOKING!
Oh, and a special note about the Bresaola from ... Uruguay (pictured above). I couldn't resist and I highly recommend it. For our supper, I arranged an Italian charcuterie plate with bresaola, Parma prosciutto, copa, and more, had raviolis with a home made pesto (parmigiano, pecorino, fresh basil leaves, pine nuts, olive oil), and a salad.
No comments:
Post a Comment