The second pasta dish, of tajarin (a tagliatelle-like pasta) with beeswax confit lamb and dandelion greens.
There was clearly a flower theme for this evening: see this absolutely gorgeous presentation of richilini with sepia, ramps, and black onion oil. The menu is very seasonal and subject to the chefs’ whims.
MANGO CAKE CRACKER
Clockwise from bottom left: Mimolette cheese cracker with chickpea salsa verde scallop chip with pickled green strawberries and yogurt the house Douglas fir levain with cultured butter dried porcini doughnuts with raclette sardine chips with horseradish (if you look closely you can see a whole sardine embedded in each chip!)
We had the chef’s tasting menu, which included this fantastic array of small bites. Rich Table serves up creative, whimsical dishes in a rustic, casual setting – pretty much the epitome of SF dining right now. We almost felt like a young couple again! So excited to be able to have oysters again! These are Malpeques with crushed wildflower mignonette. Then in the evening, another parenting milestone: Isabelle’s first time with a babysitter let Mike and me have dinner at Rich Table. We had a very San Francisco sort of day: lunch at Delfina Pizzeria, ice cream at BiRite, and then an afternoon of ridiculously lovely weather (maybe that part wasn’t so San Francisco, but we weren’t about to complain). She’s pretty much the world’s fanciest, most gourmet dog. Here’s Snickers continuing to beg for a bite. From the look on Snickers’ face, she agreed with how tasty it smelled.īiRite Creamery after lunch – strawberry balsamic for me, malted vanilla for Mike. I loved the Gricia – guanciale, spring onion, panna, and black pepper. However, my family didn’t forget, including Isabelle! She slept through the night for the first time, the night before my birthday – almost 9 hours! I woke up on my birthday morning both refreshed and very confused as to why I felt so refreshed. I had a lot of other things on my plate like Isabelle’s red egg and ginger party, and getting ready to go back to work. The result? Another delicious version of my beloved mango.This last weekend was my birthday, and I have to say it was one of my most memorable ones, despite the fact that I practically forgot about it until it was upon me. Recently, I wondered why I couldn’t combine mango with my other love – cake. The raw green mango is even added to a dal or curry to enhance the flavour. There are some perfect for eating on their own, some that are great for making jams, drinks, chutney, and pickles. Each has its distinctive flavour and arguments about the superiority of one over the other can get very serious. It is reported that there are over 500 different types of mango, and in the Rajshahi district there are over 250 different varieties grown. It, therefore, pleases me greatly that mangoes are so highly revered in South Asia – and rightly so – gaining the status of being the national fruit in India. Whether it was just freshly sliced mango in the garden, a mango lassi enjoyed at big family feasts or a spicy mango salsa to accompany the meat dishes on Eid day meals, the fruit has always been a firm favourite for us. Growing up in a Bangladeshi/South Asian household, mangoes would be our go-to fruit for every occasion.
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