I’m terrible at blogging, obviously. I can’t say I’m extremely busy because I still manage to find time to watch terrible reality TV shows like Ben & Lauren: Happily Ever After, which is so scripted but I will still watch because I am addicted to The Bachelor franchise. Anyways, I could go on but let’s get to what’s new – lots!
|The silent hike – at the top of Mt. Tam.|
At least this weekend I sound less like a chain smoker and more like Rachael Ray after a night of drinking. It’s a huge improvement plus I discovered how easy it is to make homemade ginger tea! Literally just ginger and hot water. It’s so soothing and feels great for my sore throat.
I loved all the trees we saw. It was very pretty and gave a mystical feel to the hike! If there ever was a place to hide something…perhaps a dead body, er I mean some object, this would be the place. Not that we are planning on that anytime soon/ever, but you know how these thoughts cross your mind.
|Lovely dense forests, perfect for hiding or burying things.|
And the trail led to the Golden Gate Bridge, which I still like to “ooh” and “aah” at like I’m a tourist. There is something about this bridge that I love to admire.
All in all, the hike was easy peasy and great for a relaxing weekend hike. Its definitely on our list of places to take out of town guests 🙂
It was as good as it sounds!
The event was hosted by Scharffen Berger Chocolate Maker which is a local company founded right here in SF. Their amazing chocolates are made in Berkeley and sadly Ann says they don’t give tours anymore. We were given free samples however of the milk, bittersweet, and extra dark chocolate which was awesome!
The demo lasted about 45 minutes and Yigit took us through the steps to make his pasilla-infused ganache and cacao nib mudslide. And in his words, baking is a science, “not unicorn power.” Isn’t he hilarious?
The steps are a bit complicated but that’s his style apparently. Yigit gave us a taste of the extra ganache he had prepared (hence the spoons in the picture above). The ganache he created was really unique tasting. You were immediately hit with undertones of the pasilla chili. He explained he wanted to add heat to the cookie but didn’t want to just add cayenne, which is what most people use to add heat and spice. Guilty. In my defense, I also like to use ancho chilies.
The cacao nib mudslide was my favorite part. He created a really rich, dense cookie base and added dried sour cherries to it which gave the intensely chocolate cookie a nice tangy balance.
|Top to bottom: chocolate shortbread, ganache, cacao nib mudslide.|
Overall, the event by Scharffen Berger was nicely orchestrated. I had so much fun watching Yigit bake!
Afterward, Ann and I headed up to the third floor to visit his newly opened store: Tout Sweet, which translates to everything sweet. I visited this store earlier on Fashion’s Night Out, and it was great to go back again.
The decor is very bold, bright and playful. It’s like a dream dessertland. I wanted to eat everything but restrained myself. This time I tried two of the macarons: the Sebnem and the Ken. Interesting names! The Sebnem was coffee-based and the Ken was milk chocolate with passion fruit. The cookie had a nice subtle almond taste to it and were chewy like a good macaron should be. They were definitely one of the better macarons I’ve had in the city.
I am looking forward to trying one of his tarts and cakes next time! Drool.
There were also a variety of breakfast type-items available which I believe are new to the menu.
Egg dishes! Swoon.
I highly recommend Tout Sweet if you’re in the Union Square area. Yes, it is a touristy spot but in the name of science and unicorn power, you owe it to yourself to visit!
What: Opening night of SOMA StrEAT Food Park. Seating for 100 people. Free WiFi, (do I really need this?) and 10 rotating trucks!