No thanks 
Actually 5 days off. I took Wednesday off, and we have Thurs/Fri as paid holidays.
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Nice! Thanks for posting.
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Sunshine put a little butter on hers when it came out of the oven, I opted for hot sauce.
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LOL…they were definitely not innocent!
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Just a note here - if you haven’t tried just using parsley as a green you can braise, give it a go. It stands up to other strong flavors pretty well. I think the total cook time for it (and the chard I also used here) was about 12 minutes. It’s a good way to use up a partial bunch that’s been lingering in your crisper!
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July 4th linner - grilled BBQ chicken thighs, grilled zucchini, ww macaroni salad with egg (nearly out of picture), leftover spinach and strawberry salad, and a peach and tomato Caprese with burrata.
I made a peach upside-down cake for dessert. We are all about peaches right now.
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.Marlena in Bernal Heights was on our long list of restaurants for quite some time but due to the “break up” of the key people of that restaurant we never were able to visit it. We followed with interest how Chefs Serena and David Fisher were preparing for their own restaurant which turned out to be 7 Adams https://www.7adamsrestaurant.com/ It has a similar prix fixe concept (which we still have to try) as Marlena but what really peaked our interest was their tasting menu - just one seating a night with only 6 people at their chef’s counter. Tasting menus are in general our favorite ways to explore restaurants and we have even previously reached to chefs who don’t offer it and asked them to just do a one-off tasting menu for us. So, it was a no brainer for us to start exploring 7 Adams through their tasting menu.
It turned out to be a great night with impressive dishes, relaxed service and just a good time. It is always good to hear a chef explain a bit around their creation of dishes and the seasonality. It will be interesting to see how the tasting menu will evolve over the seasons. We wouldn’t be surprised if 7 Adams will get a Michelin star in the next annual edition.
Feuille de brick tart
Charcoal croustade
Nettle financier
A5 tartare, black garlic
Roasted serpent cucumber, smoked sturgeon mousse, snap pea, osetra caviar
Gimonnet bdb brut cuis ler cru, cote blanc, champagne
Spot prawn, charred avocado, shiso mayonnaise, brentwood corn
Jean-Marc Brocard sainte claire, chardonnay, chablis, 2022
Shellfish acquerello risotto, sea urchin, red dulse, phyto plankton
Domaine vincent careme, chenin blanc, vouray sec, 2019
Herb dough raviolo, mascarpone, ham, australian truffle
Blazic, jakot friulano, brajda, 2022
Milk bread roll (to mop up the egg inside the raviolo)
Mount lassen trout, rice koji, gooseberry, kohlrabi
The eyrie vineyards, trousseau dundee hills-williamatette valley, 2021
The buffalo wing (filled with a chicken sausage)
Almanac kolsch, alameda
Iberico pork rack, morel, patty pan, rhubarb glaze
Delas francois de tournon, syrah, saint-joseph, 2020
Melon oolong tartlett, song tea oolong bavarois, blackberry, lemon verbana
Carmes de rieussec, semillon, sauternes, 2020
Elderflower and strawberry, black sesame, roasted dirty girl strawberry
Graham’s 20 year dawny port, douro valley
Mignardises
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The crustless tomato pie looks scrumptious. Believe I will make a small crustless one, also. Did you like it?
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Beautiful pork chops.
Hot Italian sausage/spicy bbq onions/potato salad and grilled corn on a toasted sesame baguette
dusted with Parm/ReggEverything on the grill cause it’s too damn hot to turn on the stove, again. Not complaining, just saying
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But even so their Faces were blurred. That’s European level Privacy Protection 
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She looks happy to see you - does she express her displeasure at your absence?
I lust for fresh peaches. We just never get them here. We don’t get ripe cantaloupe, either. Even in the summer. Your meal is very photogenic and looks delicious!!
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Very simple dinner tonight for a nice quiet Independence Day:
A bacon cheeeeeseburger cooked to medium-rare, with ketchup on the bottom and caramelized onions between the cheeeeese and bacon, on a lightly toasted brioche bun.
Had to use up my CSA sugar snap peas and some red bell pepper in the fridge, so they got chopped up and added to medium shells with TJs roasted corn, with a dressing of olive oil, white wine vinegar, maple syrup, s/p, a smidge of Dijon mustard, and a pinch of Aleppo pepper.
Deviled eggs with bacon. And a tall V&L.
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Pan pizza with mozz, black olives, freshly picked basil, Boar’s Head pepperoni, and homemade pickled peppers. Garden greens in vinaigrette.
Leftovers for the freezer.
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I make it every 2 weeks when tomatoes are in season
We like it a lot!
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Nice
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Thank you!
