The cycle of life...in what seems like the blink of an eye...

Grandpa in the Sea Nymph '89

A number of weeks ago I lost my Grandpa. I'll be the first to admit, partly out of avoidance, partly out of the business of life, this is really the first time I've let my mind linger on it. With that being said, all my lingering mind can do now is think about the ways in which I miss him. See, I didn't have a huge male presence growing up, but my Grandpa was definitely my biggest male role model. This isn't meant to demean my Dad and what he meant to me- but frankly, he just wasn't really around having lived hours away, and he just wasn't the model of a man that my Grandpa was.

Grandpa '48

Grandma & Grandpa 50's

My Grandpa taught me the importance of integrity, and being patient, and kind, and loyal. There isn't a single day in my life that my Grandpa was alive that I didn't feel I had his unwavering love and support- and that's huge. I am so thankful to have had that person in my life, and also thankful for all the things he taught me about love, loyalty, family and integrity.

Grandpa & his girls 90's

When I think of him, it will always be an image in my mind of him smiling, or his voice laughing and saying "hey kiddo," in that way he would. His 5 o'clock on-the-dot G & T's he'd enjoy (always only one), and the way he used to look at my Grandma (they would of been married 67 years this month).

G & G on Mt.Baldy '88

Grandpa, Todd & Sonya 70's

Grandpa & I '85

Grandpa & Brent 

Thanks for the fishing trips, tennis & golf lessons, talks, hugs and love you always gave me Grandpa- I'll never forget you. 

Grandpa fishing Kern River '72

G & G New Years Eve '73

Grandpa in the 20's

And poof, just like that, gone. Sure makes things seem fleeting. 

Burma, You Are My Superstar

Little known, yet not very surprising fact about San Francisco is that it has far and away the most restaurants per capita, crushing every other major city in the nation. At more than 3,500 restaurants (in a 7 x 7 mile space), with foods represented from all corners of the globe that are bound to please the most adventurous of palates, Burma Superstar is one that reigns supreme.

Located not far from Golden Gate Park in the Inner Richmond district of San Francisco (as well as a second location in Oakland), Burma Superstar is what I refer to as a palace of tastiness. From the outside it doesn’t look like much, but once the doors open at 5 pm. for dinner service, by 5:30 it’s usually teeming with people outside who are on the waiting list to get in. This is due in large part to the power of amazing food meeting the power of word spreading, especially in a city that’s so adept in the culinary scene.   

Burma (now officially known as the Republic of the Union of Myanmar, or Myanmar for short), is a sovereign state in Southeast Asia bordered by China, Thailand, India, Laos and Bangladesh. Because of this, the style and flavors of their dishes have influences coming from all of these. Use of many different spices, herbs, nuts, mango and pickled tea leaves is commonplace. 

One of Burma Superstar’s most popular dishes is their tea leaf salad. It comes to your table as a beautiful arrangement of fried garlic, peanuts, sunflower seeds, roasted sesame, tomatoes, romaine dried shrimp and of course lahpet (pickled tea leaves), where it is then tossed by your server tableside with a fresh squeeze of half a lemon and a light dressing of fish sauce and peanut oil. The toasted nuts and the crispy fried garlic add to the crunchy textures it delivers, with a flavor profile of nutty-saltiness cut with citrus. It’s a mouthful of flavors while at the same time light, simple and refreshing. Did I mention its out-of-control good?

Tea Leaf Salad

The other dish I ate on my last visit to Burma Superstar was their Basil Chili Pork Belly. Pork belly is the boneless cut of fatty meat from the belly of a pig (where most bacon comes from as well), which basically equals yum. The texture/consistency of pork belly isn’t for everyone, where it has an incredibly tender/melt in your mouth-iness, like a “lobey piece of bacon”- but for me it’s glorious. They prepare their pork belly by wok-tossing it with roasted chili, bamboo shoots jalapenos & onions. Not only do the bamboo shoots and onions add a proper balance to the consistency, but the roasted chilis and jalapenos also give a beautiful kick to end each bite- as my English teacher in high school would say every essay should end with- a “ta-daw.” It burns so good. Throw in a thai iced tea or a singha thai beer to wash it all down and Burma Superstar will complete you. Did I mention it's also completely affordable to boot? 

Basil Chili Pork Belly

A room full of happy eaters

Palatable Writing

It’s always crazy to me just how fast time can go. One second your running around with your friends in the woods playing hide and seek, the next your graduating high school, the next you’re in your 30’s where conversations on children and mortgages becomes the norm. But with time and age also comes a deeper appreciation for the things, people and delicious delectables you get to experience and love.

It’s been 10 really-gone-fast years since I moved to San Francisco to finish college, which is what I consider the beginning of my food & libations renaissance. Growing up I wasn't exposed to a ton of food outside of my Mom’s comfort food. Not to say that it wasn't amazing in its own right, but it wasn't something that exposed me to the amazing world of all the different flavors, colors, textures, culture, history, etc. of food & drink that the San Francisco area has to offer. The Bay Area is an absolute food & libations mecca. Whether you’re craving Indian, Thai, late night cafés, sushi, Italian, wine bars, Burmese, French, martini bars, craft beer, etc. You get the drift.  

So here I am 10 years later with an insatiable appetite to learn, taste and write about the assortment of flavors & styles of cooking, distilling, harvesting, crafting and brewing that will come to hit my palate. With this in mind I bring you my blog, Delectable Dishing.