for the love of food

Real Deal Pesto

i love pesto.  arugula / cilanto / mint /  parsley.  almond / walnut / pistachio. mushroom / sun-dried tomato / olive.  it can be just about any sauce that is pounded or crushed - and that lends itself to all kinds of intensely flavored ‘pesto’.

my all time favorite though - is a traditional genovese basil pesto - made with a mortar & pestle. i understand the need to make pesto in a food processor ( large quantities for restaurants / busy home cooks ) but the true love & flavors come out when made with mortar & pestle.  flavors from fragrant basil - roasted nuts - sharp parmesan - pungent garlic & very good evoo - maintain their individual flavors without becoming a one dimensional - single note flavor of blended basil/garlic/nuts/cheese. there is a distinct difference.

smash garlic (1 clove) to a creamy paste with kosher or sea salt. quick chop the basil (2 c.) to get it in the mortar and add slightly toasted nuts (1/4 c.).       (preferring the traditional pine nut - but used walnuts here). start pounding and slowly adding ev olive oil (up to 1 c.) til you get a rough looking paste. fold in a desired amount of grated parmesan (1/4 c.) =  basil pesto.

( approximate measurements / as with all cooking - use more or less to your desired taste )

omit cheese if you like = french version called pistou.

pesto ! pistou !  just use a mortar & pestle !  

Silver Spoon

italy’s version of mom’s ‘joy of cooking’ …….. the bible of authentic italian cooking ( every italian bride is gifted a copy)………italy’s best selling cookbook for over 50 years…………the silver spoon cookbook.  it was first published in the states in 2005 and we immediately purchased - as did a few of our friends. all of us being fans of italian food & wine - we decided to form a supperclub around it.

every 4-6-8 weeks one of our 3 couples would host a dinner (usually inviting a 4th couple / friends ) and cook 4-5-6 courses from the silver spoon. guests would bring wine- trying to out do & surprise each other.  of course !  many fantastic dinner parties were had & the supperclub lasted 4 years.

a natural unraveling began with “cheating’ -as we began to admit our minor recipe ‘improvements’. after a couple of years we tired a bit of the ‘constraints’ of the silver spoon ( there are 2,000 recipes !) and moved on to include other favorite italian cookooks.  ultimately we just lost interest with the ‘limitations’ of italian food (hardly !) ….but it sure was fun while it lasted.

some favorite recipes were artichokes stuffed with chicken liver mousse, vitello tonnato freddo (cold veal roast with tuna, egg lemon sauce), ricotta & spinach crepes, spaghetti & mussels steamed in parchment, radicchio risotto, crostini with smoked salmon butter and caviar butter, chicken in almond sauce, whole fish braised with white wine & fennel, sweet-and-sour duck, panna cotta.

phaidon press (a british co. publishing visual arts books) first branched into cookbook publishing with silver spoon and moved on to publish other large cooking tomes.  i love them all.

i just now spied - and pre-ordered - their latest cookbook titled india.  perhaps another supperclub ?

Labor of Love

some foods require a bit of labor to get to their essence - and fava beans are one of them.

favas were not well represented in the austin farmers markets this year.  i know they went quickly at boggy creek farm.  i was away at the time and missed them completely. now out of season - i still can’t resist when i see some beauties at central market - from mexico.

i know - but  i can’t always be seasonal & organic & local. i’ll admit it.

last week i spotted a good looking crop of favas. the pods were large - glossy green & fresh looking. i stripped one to check the beans inside which were fully grown. score !

i like the ritual of stripping pods of their  beans - amassing a small pile of jewels.

these jewels are then blanched about 2-3 minutes (boiling water to ice water bath). the outer skins are then removed to reveal a bright green fava ! this step amasses an even smaller pile of the coveted fava.

the preparation seems tedious and time consuming but the final taste is oh ! so worth it.

i made a classic italian starter from these favas. mashed favas with evo oil and sea salt. smothered on crostini - topped with a few drops of truffle oil & a dusting of parmesan.

it’s a special treat.  a labor of love.

Daily Juice

for those who can not get up and immediately think about eating breakfast - juice can be the perfect option.

i’m not talking a glass of carbo-sugar laden orange juice - the kind of cheap imported citrus being labeled “florida-squeezed”  or “natural”  juice from concentrates ( half apple blend ) that are reconstituted with well water. even the organic 100% juices are not always what they appear to be.

i’m talking hand picked-organic-vegetables & fruits thrown into a juicer and immediately sipped for the full impact of “live” nutrition.

it’s like a big vitamin-mineral-enzyme pill to get you jump-started for the day - and for life if incorporated into a daily diet. 

 a favorite:  1/2# beets with greens / 5 carrots / 1 apple /  lime / ginger / tumeric

now that’s a healthy breakfast !

1/2 bunch spinach / 5 stalks celery / 1/2 cucumber / 1 apple / lemon / jalapeno

now something that green has gotta be good for you !

and seriously- for those of you  afraid of something that green - it  really is a fresh and delicious concoction. after a few tastes my husband  moved beyond his daily smoothie of yogurt & fruit to the daily juice.

for about $100 -more or less -you can purchase a juicer. research centrifugal VS masticating ( i favor the centrifugal ).  research the top name brands ( i am a fan of the juiceman but like the breville too).

purchasing a book or two can help with recipes & flavor combinations - and beyond that  can help with creating  “tonics” to boost specific vitamins & minerals to cleanse and help restore the body. some tonics vow to naturally help alleviate conditions from anemia-PMS-insomnia & fatigue to fever-allergy & cholesterol.

so forget egg tacos & granola bars !  get your daily juice !

LobsterFest

it was that time again. july LobsterFest at ASTI Trattoria!

2010 marks the 10th annual LobsterFest which was even more exciting for us all. chef jason brought in 315 pounds ! of maine lobster for our 3 day event. chef and the crew made it look simple as they unloaded the feisty crustaceans and took to “preparing” them to be cooked. bodies cooked separately from claws- heads cleaned for stock - and lots of cracking going on as the gems of meat were carefully removed from the shells.  what a labor of love.

the menu is always the same.

spicy lobster fra diavolo with spaghetti & garlic fried breadcrumbs (my favorite) and lobster risotto with sweet summer corn - chives & lobster oil (of course this is delicious too).

we offer a 3-course ‘family style dinner for two’ which starts with a local tomato caprese with housemade mozzarella / choice of spag or rizzo / watermelon granita.

this year we added a friday lunch special of lobster roll ! and chips flavored with sea salt & rosemary.  looks like we will have to add that to our LobsterFest tradition.

emmett & friends & i took a late table saturday night and got the last of the lobster specials.  more lobster please……..we asked for a lobster add on to our zucchini -ricotta & basil pesto pizza ! 

don’t miss out on LobsterFest 2011 ! get on our mailing list (www.astiaustin.com).

Cool SF

what a relief !  from a month of 95+ degree weather here in austin texas to a cool 75+ in san francisco !  we started our trip with a few days in the lovely town of san luis obispo ( a family birthday celebration ) then drove up  A1 along the coast  ( highly recommended) for a few days in san fran. 

one of the country’s great drives with views of the rugged pacific on one side and los padres “hills” on the other - landscaped with golden grasses - flowering cacti - wild fennel - nasturtium and eucalyptus.

enough about the scenery - let’s talk food. 

sf is a great food city with a long list of must-eats. we went casual and hit a few new and a few old favorites - nothing fancy.  here are a few highlights !

we were a 5 minute walk from ferry plaza - so this was our first pit stop each morning.

morning joe at blue bottle coffee.  micro-roasters of organic coffee. started locally in oakland. they will only serve coffee brewed from beans roasted and delivered within 48 hours. that + local organic whole milk = best ever cappuccino.

thursday farmers market includes food vendors - offering warm bowls of ramen noodles - pizza from a traveling brick oven - tacos and more.  we easily opted for rotisserie porchetta sandwhiches from roliroti. this is the real deal ! this guy hails from a swiss butcher background - moves to berkeley to study organic farming = rolirosti.  please come to austin !

boccalone = salumi. this place allows me to truly enjoy cured meats as it is dedicated to the pig. heritage breeds - pasture fed - no antibiotics or hormones. meat is hand butchered and production is small batched.  you can taste it.  they serve up paper cones of assorted just-sliced salumi. what a treat.  we brought home cotecchino - cured lard and ndjua -an unusual spicy salmai “paste” .  boccalone is co-owned by chris costenino - chef of incanto restaurant. we couldn’t squeeze it into our schedule. next time.

any chocolate lover knows recchiuti. i am savoring one as i write this…mmm honeycomb malt.

lunch at an old favorite - delfina pizzeria ( not to be confused with their restaurant delfina). while the pizza was delicious ( hen-of-the-wood mushroom & panna ) - my favorite was this roasted corn smothered in whipped lardo ! and sprinkled with smoked hot paprika.

lunch at a new place RN 74 ( rue nationale 74 -runs thru burgundy france) - a michael mina restaurant. this salad was a favorite - it highlights the abundance of produce here - and features the honey sweet apricot that changed my mind about what one can (and should ) taste like. i bought a bag of them at the farmers market and ate them every morning.

lunch at an old favorite - dim sum at yank sing. this place is one organized monster of  a business. 280 seats and a wait out the door at 1 pm.  worth the wait !

dinner at namu - a small neighborhood joint serving contemporary korean food. it is owned by three brothers - all in their stations at bar- kitchen and front of house. i started with a (naturally) sparkling ! sake ! a new treat.  an appetizer favorite was the monterey calamari. fresh and tender - it spoiled me for any other. served here with kim chee aioli. other favorites were beef ‘tacos’ with sticky rice and nori seaweed wrappers - housemade ramen noodle soup and a great sake list that we worked our way thru.

favorite cocktails were at coco500. we started with the hot lips (tequila - lime - cilantro & fresno chile) and the tamarindo (haitan white rum - lime & tamarind syrup). talk about a well made drink !

a trip over the bridge to oakland to visit our friend at his spanish tapas place barlata ( sister to B44 in san fran). he treated us well with too many dishes - gracias daniel ! hard to choose a favorite. we enjoyed a sampler of 3 gazpacho soups and just-sliced-off-the-bone iberico ham. also fideua ( pasta paella) with squid ink-lemon aioli and shell-on shrimp. more wine please !

humphry slocombe.  i heard they make a prosciutto flavored icecream  here so i had to check it out. they offer unusual flavors but limited selection- no prosciutto that night. but we did taste olive oil & sea salt - caramel & balsamic vinegar - “breakfast of champions” with cornflakes & bourbon and a browned butter. (flavors were right on but i must say the texture of all four icecreams was a bit grainy ). oh well.

cool finds in a cool city - but it’s always good to be home- heat and all !

Celebrity BS

Brad Sorenson ……………is a line cook at ASTI Trattoria.

but his celebrity status is about to unfold on national television. he is one of 12 competing chefs for this seasons “The Next Food Network Star”.

newly arrived in austin texas  - from columbus ohio - brad casually attended a casting audition for food network.  following additional interviews and a trip to NY– brad was casted !  the next few months remain top secret. as much as we have  (respectfully) tried to pry - brad is not budging.

Upon his return to austin – and the reality of life as he knew it - brad found his way to working with us at ASTI.  his day job finds him slinging cap neo’s & pizza pie - but come sunday - june 6^th - with the start of season 6 - his world is about to be rocked. 

saturday night at the restaurant - brad & ASTI staff strike the “sorenson pose” !

who knows how far he’ll go – will he be the next food network star ?   

we’ll be watching.

in the meantime - i got in line to ask brad a few ( okay 20 ) questions - here’s what he had to share.

Do you have a mentor ?

I have worked at a lot of different places, and have been lucky to have been able to work with some great chefs. With every place I definitely picked up new things and added new tricks to my bag.   

 What is the best advice he or she gave you ?

Mike Voltaggio was my chef at the Ritz Carlton for a little while, and he told me to cook every dish like I was cooking for my mom.

Are you on the ‘organic - local – anti - industrial chicken pork & beef ‘ bandwagon ?

I believe that happy food tastes better. Any chance you have to eat food grown or raised the right way you should take it. When I had my restaurant in Ohio we tried to use as many Ohio grown products as possible. If the animal is treated proper and raised in an environment to grow well of course its going to taste better.

Are you a hunter ? a fisherman ? a gardener ?

I’m not unfortunately, I have done each of those before but it never turned into a real hobby. If I lived at a place that had a lawn I might have a garden. That does sound like fun. 

Do you have a blog ?

No I don’t have a blog, but I have been thinking of getting one.

Do you follow any food blogs ?

I’m just getting into the blogging world as far as checking out food blogs. Right now some of the food network blogs are pretty interesting.

Do you collect cookbooks ?  what did you last purchase ?

I have a pretty cool cookbook collection. Some early prints of Escoffier and Julia Childs are highlights. I have a few autographed books like Ripert and Boulud that are pretty cool. I haven’t bought a new one in a while, but my newest favorite is “The Flavor Bible.”  

Is there  a food you will not eat ?

I really cannot eat raw onions at all. I think they take over the whole flavor of a dish and mask other flavors they are with. Don’t get me wrong I understand some raw onion on some chili, a hot dog, or a burger…it’s just not for me.
Oh and there are very few things in this world i dislike more than ranch dressing, it’s just horrible. Stop putting it on everything!

Is there a dish your mom made while you were growing up that you still prepare?

While there is not a specific dish that I make, I take a lot of the food memories from her dishes into consideration when cooking. One of my favorite things growing up was the browned burnt cheese on the edges of my mom’s baked mac and cheese. In my house wars could be started over that burnt cheese.

What is your favorite ‘closet’ food ?

Chili Cheese Fritos are fantastic. I dont eat them very often, but I highly recommend them. Grab a bag next time you’re at a gas station and I promise you will thank me later. 

What is your beverage of choice on a Saturday night  ?

If I am working it is a combination of lots of water, red bull, and possibly some expresso. If I have the night off I’m probably drinking an arizona ice tea or mucho mango beverage. Theres another thing you should try, mucho mango by arizona, get some when you are grabbing the fritos.  

Who of present days chefs  would you most like to work with ? 

Out of the chefs out there, I would like to work for Ferran Adria. I don’t know how long I would make it at El Bulli but I would love to give it a try.

Where in the world would you like to travel to learn the food and culture ? 

If I was to take a food trip it would have to be Europe. I’ve never been there and I can’t pick just one country. I’m not sure what the plan would be but I’m sure lots of wine would be involved.

What else are you passionate about ?   what would you be doing if not cooking ?

It’s hard for me to imagine what I would do if I didn’t cook, but I would probably teach. It would be cool to be a detective or something exciting. As far as passions go a few things come to mind. I’m pretty goofy about The Beatles, it really is great music though. I read a lot, I always have a book going, recently I’ve been reading some really good biographies.

How competitive are you in the kitchen ? 

I can be a pretty competitive person, but most the time the kitchen is a team environment. In the rare circumstances that cooking is a competition, I have a lot of fun with it. The last job I had in Columbus I had to do a cook off as part of the interview process.   

What is the bug that got you to the CIA at 17 ?

I started working at a local restaurant and fell in love with it. I started reading a lot of books on cooking and in a lot of the CIA was spoken highly of. Kitchen Confidentail was probably my favorite books and Chef Bourdain’s college experience made the school very appealing to me.

A must ask - what would be your last meal ?

If I new the next thing I ate would be my last; it might be crazy but I would have to cook it myself. A few roasted and braised meats, really fresh vegetables, and sauces that have been cooking for days. Great wine and some good conversation would be a must as well. 

Do you have a sweet tooth ? do you have talent in pastry as well ?

I do really enjoy sour fruit candy. I also like cake without frosting.
Desserts may not be a strong suit of mine but I can fake my way through one pretty well.   

What is your favorite dish on ASTI Trattoria menu ?

The pizzas are really good at ASTI. I find myself eating those more than anything else there. The Rigatoni with ASTI sausage is pretty damn good too. You can print that without the damn if you want, but thats how I would describe it.

good luck brad !

N’YO-kee

the italian dumpling……. gnocchi. if you don’t like them it’s probably because you’ve never had a well made one.  made from potato ( my favorite ) or semolina or ricotta & spinach or sweet potato - they should be airy and light pillows of loveliness.

but let’s stick to the classic potato gnocchi.

to master making them looks impressive - but it is easy and fun to do. no need to feel intimidated.

there are many recipes for the basic potato gnocchi. i have tried a few - and here i will share my favorite version. practice a few times with different variations and decide for yourself.

now - being the fan that i am of mario batali - i must say that here i disagree with my ‘all-things-italian guru’ on a the point of potato.

always use a russet. i like to boil potatoes with the skin on -  keeps the potato from absorbing too much water ( sorry mario - peeled is out). some say peeled and steamed and that is a good alternative. some say baked but potato texture gets dry and fluffy.  

eggs. i use the whole egg. does the white make for a more tender gnocchi? who knows. some use egg yolk only - which makes for a sturdy and dense gnocchi - if you like that style. and a few say no egg at all ! ( i have not tried that).

flour + salt have their varying proportions.

this is a good foundation recipe:

2# russet potato  /  2 c. AP flour / 1 tsp salt / 2 eggs

boil potato til tender when tested with a knife. start to peel when cool enough to handle ( the dough tends to be easier to work with and yields a more tender gnocchi if you can make while potato is still warm).

cut potato in half and rice into a large bowl (or your counter top). a ricer is ideal but a large grater would work nicely too.

add 1 1/2 cups of flour - and the 1 tsp of salt - and stir with a large spoon ( or a bowl scraper). use a lifting motion to incorporate the flour without mashing into the potato.

add both eggs and begin to incorporate with large spoon or fork. at this point get your hands into it. start to gently knead the dough - adding more flour just to get from being sticky. done !

( get your salted water going now ).

divide into 4 pieces. cover 3 while you roll the one piece into a 1/2” diameter log. cut into 1/2 ” pieces. ( larger or smaller to your preference). continue with remaining pieces.

for the final shaping - roll and flick across a ‘gnocchi paddle’ or a fork works just as well.

at this point you can freeze some of the gnocchi. freeze on sheet pans - then portion into plastic bags.

drop gnocchi into boiling water. after rising to the top - give them 30 seconds more. at this point - blanch them in ice water to use later on - or transfer directly into prepared sauce.

sauced here with guanciale ( better than pancetta) - garlic - tomato - red chile flakes & olive oil.  topped with ricotta and parmesan cheese !

now that’s a  N’YO-kee !

NY gluttony

every may we take a trip to NY city to dine at the newest restaurants (and to catch a broadway matinee….visit NY’s finest museums…. walk the bustling streets….. ).  this year our friends asked to come along.   yes-all the more menu to share !

cohorts in our gluttonous adventures. emmett with friends kim & rick.

our schedule had us enjoying four days of delicious and inspiring food & drink.  highlighted here are our two favorite spots.

maialino - another jewel in danny meyers restaurant group. this one - a roman style trattoria. we had a couple of bottles of brut rose ( friuli-venezia) while waiting for our 9:30 rez. the bar - and dining room - were bustling and crowded- but not so noisy that we could not carry on a conversation. i appreciate that.

every bite of this dinner was authentic and perfectly executed. with that being said-

starters included fava bean & ricotta crostini - stuffed pig foot with lentils & mustard - fried artichokes with anchovy bread sauce ( i need to learn how to make this)- and a surprise that emmett secretly ordered - tripe with pecorino.  as he explains- if you are going to eat this anywhere - short of rome - this place will do it well. and it did ( if you like that sort of stomach lining stuff).

moving from kerner (abbazia di novacella) to dolcetto (ada nada).

next we ordered a pasta sharing course. clams & linguine and spaghetti carbonara. both were perfection. but rather than splitting - chef nick (anderer) sent out two additional pastas. one being a single ravioli topped with browned butter and filled with spinach ricotta & an egg yolk- oozing it’s loveliness upon cutting ( sorry-no photos).

when nick visited our table we had to ask what brand of dried pasta he used. beyond it being perfectly cooked al dente - it was tasty. he replied matter of factly - ‘dececco’.  well i know the italians are fond of it- perhaps it’s time for a change from ‘rusticella d’abruzzo’ at our  ASTI Trattoria ?

with a change of wine and silverware - we are ready for …….. suckling pig for 4.

presented tableside with crispy crispy skin - to ooh’s & aahh’s…..he returned to the kitchen to cut and serve over a bed of roasted and rosemaried (i’m coining it) potatoes.       

this was so s-u-c-c-u-l-e-n-t and so t-a-st-y.

absolutely no room for dessert. we order espresso & grappa.

our next favorite brought us to lunch at marea. yes - we read the buzz of michael white and his italian seafood fabulousness. but little did we know what we were in for.

we order a bottle of italy’s ‘champagne’ - a franciacorta(barone pizzini) - and begin choosing courses for our prix fixe lunch.  difficult to choose only 2 courses each -  we order additional plates to fill in the gaps. ( what gaps ? )

chef starts us out with his well known and completely decadent crostini of sea urchin & lardo !  blasted a moment to melt the lardo. you heard right.  even our occasionally “culinary handicapped” friend tasted it and loved it.

primo courses - we eat snapper crudo - wild garlic & ramp soup with razor clams - lobster & burrata salad with basil ( cheese & seafood should not go together - but this sure does)- and my favorite (that i did not want to share) octopus & smoked potato & pickled onions. oh my !

moving on from gruner veltliner - or were were already on the dolcetto d’alba  ??

secondo/pasta courses - my favorite- handmade fusilli with octopus - tomato & bone marrow ! this handmade fusilli was toothsome & old world - the octopus meaty & tender - chunks of bone marrow melted into tomato.  seriously !   i almost did not share. another beautiful dish was the handmade garganelli - tender yet sturdy pasta with pork ragu.

francesco turns us on to a cerasuolo di vittoria-classico.

secondo/pesce course - we delight in scallops with barolo poached figs & speck - skate with hen-of-the-wood mushrooms - branzino agrodolce with charred cauliflower - halibut with spring pea & morels.  yikes !

we rallied for a dolci course - i don’t know how. we order another bottle of franciacorta.

after 31/2 hours of incredible food ( thankyou michael) - informative & humorous wine direction ( thankyou francesco grosso- and i love your name) - impeccable service ( thankyou kelley)- our last bottle of franciacorta surprisingly on-the-house ( thankyou marea ) and a celebrity sighting (can’t reveal) - we stumble out of the cocoon of marea and out to the bustling streets of NY.

to the MOMA anyone ?  one opted out for a nap. ( no it wasn’t me).

the next morning we read that marea won the esteemed james beard award for best new restaurant !      we concur !

***a few other places of interest with culinary highlights were daniel bouluds new place DBGB ( incredibly made sausages of all kinds - boned & stuffed pigs foot and bone marrow)- locanda verde ( grandma’s ravioli - roasted chicken for two over a bed of spring vegetables and lemon tart with buttermilk sorbet & limoncello granita) - 10 downing street (cocktails are top notch - creative dessert menu with rhubarb & sweet pea clafouti and valhrona chocolate with salted caramel popcorn ) and always- all things gramercy tavern ( a malvasia frizzante- a funky unfiltered cider-like bubbly from emilia-romagna).

of broadway interest was RED at the golden theatre - a brilliant 2 man show channeling mark rothko.     see - it’s not always just about the food !

S U P P E R C L U B

it’s the best ticket in town !  if you can get one. 

you better be quick - or have a friend who buys four and then invites you to join him.  as was the case last night when our friend brian invited us to a Dai Due Supper Club at  Boggy Creek Farm.  lucky us !

the talented and gracious owners of Dai Due are jesse griffiths & tamara mayfield. their menus are dictated by the season using locally sourced - organic and sustainable foods. they create intimate environs of communal seating & score top talent musicians to play throughout the evening. they know how to throw a party.

clinton welcomes us with a smile !  and a glass of white sangria.

the tables are set with white linen and burlap ! vases of flowers from the garden - printed menus & buckets of ice for all the b-y-o wines !

the wood burning grills are stoked - the staff is busy opening wine - people are meeting and greeting- and the music plays on !

austin’s own stanley smith & jon doyle.

our party of four is seated with the owners of BCF and our good friends - carol ann sayles and larry butler - and also with the owner of eastside cafe & hausbar farms -dorsey barger -and her partner susan. the fun begins. champagne for all !

it’s a generous 5 course ( with many delicious creations within each course )

starting with an antipasto of fava bean & green garlic crostini - beet green fritters - fritatta & marinated feta cheese

chicken -kale & potato soup

grilled bison sausage with fennel-parsnip & carrot slaw.

lamb belly !  rice pilaf - spring vegetables & mixed greens salad not pictured.

local cheese board with pecan bread & yaupon honey

and dessert of olive oil cake with cajeta - whipped cream & strawberries

( i stopped thinking about photos at this point……..but it was sumptuous ! )

the sun set and the stars came out. the music still played as we finished our wine and said our goodbyes.

another magical evening with Dai Due - all in the name of supper club !

**(  you can also pre-order from Dai Due’s on-line butchershop to pick up at the farmers market at republic square park on saturdays )

**update: starting 4/24 dai due will temporarily be at the sfc farmers market at sunset valley - until ordinance is passed for them to continue cooking and serving hot food at rsp market.  mmmm! check out biscuits & sausage & gravy !