Pork tenderloin, bbq sauce. Roasted carrots, dill gremolata. Red cabbage, kale, golden raisins, sunflower seed slaw, oo, cider vinegar, sugar, celery seed dressing.
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We have been several times at Birdsong https://www.birdsongsf.com/ and always really enjoyed our dinners but this last one with a special celebration for us was just outstanding - ranging from
the many new great dishes like the pithivier of squab, service, pacing, wine pairings to the ambience. Also very accommodating to make variations on some courses to have them without seafood for our daughter. Birdsong remains one of the best restaurants in the Bay Area.
Course 1a: Raw preparation of halibut, seaweeds, bone vinegar
Course 1b: Coastal marinated seaweeds, kelp vinegar
Course 2a: Radishes & butter, smoked trout roe
Course 2b: Radishes & butter
Course 3a: Grilled red abalone, a bouillon if its trimmings, pig’s face, local lettuce
Course 3b: Grilled artichoke, a bouillon if its trimmings, pig’s face, local lettuce
Course 4: A stew of pine and rice
Course 5a: Ember-roasted black cod, sunflower seed milk, sea lettuce parker house roll, smoked fish & kelp
Course 5b: Ember-roasted sunchoke, sunflower seed milk, sea lettuce parker house roll, nori butter
Course 6a: Cornbread & caviar, grilled walnut butter
Course 6b: Pink hopi cornbread, grilled walnut butter
Course 7a: Sea urchin cream puff, savory butterscotch
Course 7b: Avocado cream puff, savory butterscotch
Course 8: Pithivier of squab, liver, heart, hoshigaki
Course 9: Bbq carrots
Course 10: 100-day aged grass-fed beef, smoked broccoli, savory yeast spice
Course 11: Persimmon, ginger ice, barley amazake
Course 12: Apple, goat cheese ice cream, honey cake
Course 13: Hazelnut souffle
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Farewell dinner last night with @Bigley9 at the super-popular Filipino place we liked & that she’d not yet been to. It’s another stamp-sized dining room, so rezzies are hard to come by, and it was buzzing with happy eaters.
We shared two orders of the fabulous lumpia
& the fantastic cabbage slaw riff on a Caesar for our starters,
then had to make some tough decisions. All mains are available in small & large, and we noticed last time that the small size was plenty for two peeps, so we thought we’d share 3 small mains this time. I really wanted the adobo again (and I need to recreate the dish at home!), my PIC wanted the sisig, and Pat and I were eyeing the kare kare. However, three ‘small’ mains seemed too much, so the sisig was nixed. The server came back to inform us that the kare kare was only available as a large dish, and we were alright with that.
The adobo was just as good as we remembered. 
The kare kare was a massive slab of braised short rib with bok choy & eggplant in a very rich yet also very bland peanut sauce
— shoulda gotten the sisig instead. It was also luke-warm, so we sent it back. It was the proper temp when it returned, but we were already pretty stuffed from the apps, that amazing garlic rice
& the adobo, so we didn’t finish it.
However, that did not stop us from getting an order of turon to share: 2 fried banana spring rolls with coconut caramel and powdered sugar.
We also were gifted an order of the ube sundae, probz to make up for the short rib.
This was rather unremarkable, but the banana spring rolls reminded me of the treats we got on O’ahu last year.
Overall, a lovely evening where the Reissdorf flowed freely (BYOB), and Pat generously picked up the tab. It was so nice meeting her & getting to dine out together a few times 
Time here sure flew by…
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Holy cow! What a spread!
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Last night…Sunday simple supper 'cuz I was busy…
Really good russet potato latkes and Waldorf salad.
The latkes were the bestest I’ve ever made—so crisp and not overly onion-y, served with a squeeze of lemon (lemon cuts the oil) and sour cream.
W. salad made with Cosmic Crisp apples bathed lightly in lemon juice, red seedless grapes, broken walnut halves, diced celery, just a little mayo and chilled for hours.
Not too many left overs! No pictures.
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Saturday night at my sister’s, I made Just One Cookbook’s kinoko gohan - mushroom rice. Rice soaks in a dashi broth with mirin, soy, minced garlic and ginger, then shiitake and maitake mushrooms get placed on top, cooks, then heat gets turned off to steam. Butter gets added to melt, and scallions. mix the whole thing before serving, add a little more butter/scallions. Really, really good! Except for i under-salted a bit, and the maitakes had a bitter note for some reason . But I’m definitely making this again.
I also seared a Snake River Farms American wagyu chuck steak with just salt, a little bit of evoo and butter. DELICIOUS, deeply beefy, if nowhere near as tender as the real deal wagyu we had in Japan, of course.
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Split pea soup with ham. We’re not big ham eaters and I would never buy it but most of the local grocery store have a free ham promotion around Easter. I won’t specifically spend the required amount but If I happen to then I’ll get the ham, chunk it up and freeze to make split pea soup.
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There is a Netflix called kimchi chronicles which amazed us! Although the three “actors” are over the top cheesy.
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NICE!! Great composition menu!
This was very good! And pretty. Did it in a large cast iron skillet and halved the amount of chicken (just four thighs) and potatoes but kept the rest the same. Sides of dilled cucumber salad, wilted spinach, and ciabatta baguette.
ETA: reduced the bake time to 20 min. Plenty.
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Gravy fries, New England chow mein style with a ginger-scallion pork and shrimp gravy (repurposd shu mai burgers from last night), chile oil, and some runny fried eggs. IPA for him and rosé for me.
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Wow! Talk about a fusion dish!
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Wow! How do you even think about making that combo??? But it sounds good🤷♀️
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A mish mash of leftovers from my sister’s pre Xmas/Chanukah brunch yesterday.
Spicy veg samosas(delicious) and dip/crudité and humus/a lone mini quiche and some roasted red pepper.
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I found a half bag of frozen fries that needed to be used up. We liked the burgers from last night but wanted to do something a little different, so I made a cornstarch thickened chicken gravy, flavored with oyster sauce, ginger, and garlic. The crispy fries kind of made me think of the deep fried noodles you get with chow mein around here, so I just kinda improvised from there! Also, thanks!
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Thanks!
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Tonight’s dinner was an arugula cherry tomato salad and chicken with mushroom sauce and egg noodles.
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Super-low key dinner of leftover pizza from a pie we picked up yesterday from Angelo’s, knowing it would be our last chance.
The Trenton pie with mozz, pecorino romano, EVOO, oregano, crushed tomatoes. I added sautéed shiitake & green pepper to make it more interesting.
SALAD on the side, which required my poor PIC to run to the Sprouts market just as we were about to toss the first slice in the air-fryer…. bc the package of red butter lettuce I’d thought we grabbed earlier was nowhere to be found in the fridge, or anywhere else in our pad, for that matter 
Dressing, tomatoes, everything else was set. #brainfart 
Shrimp cocktail for starters to clean out the freezer.
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Slaw sounds outstanding! Recipe or your own creation?
WOW! Simply incredible…
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