Sunflower seed, apricot. Tasting menu $140
Jardiniere, San Francisco CA
This tasting had 4 goat cheeses aged for various amounts of time, but they were all delicious! Their textures and flavors were distinct and it was difficult to choose a favorite. At first, I enjoyed the sunflower seed butter but it eventually ended up dominating all the cheeses. It had a thick consistency and a permeating flavor so a little went a long way. The cheeses should have been the stars though.
Winged thistle (Carduus tenuiflorus, Asteraceae), Purisima Creek Redwoods Open Space Preserve.
Crispy pork skin and fava bean-pepita “sikil pak”. $10
Padrecito, San Francisco CA
Wow, these were the BEST chincharrones I’ve had in a long time! They arrived at the table straight from the fryer so they were still crackling and lively. The pork skins were SO light and airy and perfect. The sikil pak dip was new to me. It had a great flavor and texture and I loved the sunflower seeds.
Saints Peter and Paul Church, North Beach.
With beech mushroom, sunflower seeds and leaves. Pre fixe dinner $180
Benu, San Francisco
Sorry that this pic didn’t turn out very well, but the meat was dark and it was served on a dark plate. The beef, however, was tasty (perhaps a little on the tasty side though). My favorite part was the sunflower seeds and leaves. I’ve never had the leaves before and they were fun to eat along with the seeds.