Autumn Pear Salad + Pumpkin Seeds Three Ways

Just as the crisp air and diffused light signal Autumn at its peak, so, too, does the seasonal produce. Every weekend as I peruse the local farmers' market, I mark the passage of time and the seasons. Today it was clear: Fall is in full force.

Today I procured some beautiful Fall produce at the Ecology Center's Berkeley Farmers' Market: Chioggia Beets, Swiss Chard, Shinko Asian Pears, Warren Pears, Medjool and Cire Dates, and an array of daikon (Purple Daikon, Watermelon Daikon, Black Spanish Radishes, and Dragon Tongue Radishes from Riverdog Farm). The Warren Pears pictured above (the one on the left weighing in at 1.30 pounds!) were the inspiration for an Autumn salad. My philosophy on salads is that they should always exhibit diversity in color, flavor, and texture. Since these pears are soft, juicy, and sweet, I thought they needed crunchy, tart, and savory companions.

Warren Pear

For our Saturday dinner salad, I added:

• Cire dates for their butterscotch flavor and sultry texture;
• Pomegranate seeds for a tart crunch and vibrant color;
• Toasted pumpkin seeds for spicy crunch. To make these, I heated pumpkin seeds in a sauté pan with olive oil and hot Hungarian paprika; and
• Goat cheese rolled in crushed Trader Joe's Pita Crisps with Cranberries & Pumpkin Seeds.

Finally to dress  the salad, I drizzled it with Pumpkin Seed Oil and freshly squeezed Mandarin Orange juice.

It was Autumn in a bowl.

Autumn Pear Salad with Dates, Spiced Pumpkin Seeds, and Pumpkin Pita Goat Cheese Balls with Pumpkin Seed Oil & Mandarin Juice

Lazy Bear: An Adventure in Communal Dining

Dining at Lazy Bear is an adventure. You buy a ticket. You don’t make a reservation. Instead of a traditional menu, A Field Guide awaits you at your seat. But rather than a rustic camping adventure the restaurant’s name may connote, you have purchased a ticket to ride on a communal dining adventure that is so fresh, so innovative, and so very San Francisco.

My husband and I had the good fortune of being treated to dinner at Lazy Bear by our very dear (and generous) friend, Meredith, on Tuesday, October 27, 2015. Before dinner, guests receive a cocktail to accompany the first few courses. That night ours was a refreshing gin punch with lovely herbal notes. We then began our beverage pairing with the Gaston Grand Cru Blanc de Blancs, one of the creamiest and most delicious Champagnes I have yet to experience. It paired beautifully with each of the delicious snacks served that evening: Whipped Scrambled Eggs with bacon, maple, and hot sauce; Kumamoto Oyster with Granny Smith apple, fennel foam, and fennel pollen; Caviar with potato, crème fraiche, and horseradish; Sea Urchin with sudachi, passion fruit, coconut, and long pepper. And the snack course ended with a palate cleansing shot of Sorrel Soda before the staff escorted us to the main dining room to begin the next ride.

Once all of the guests were seated, David Barzelay, a self-taught chef and recovering lawyer, greeted the guests and, like an expedition leader, described the journey upon which we were embarking. Barzelay explained the dinner party concept and politely requested guests stop and pause their conversations during the service of each new course so that the chef could describe it and its inspiration. He then warmly invited guests to come up to the open kitchen to engage the chefs with any questions and take pictures throughout the meal.

It was to be a very interactive evening –with the chefs and the other diners. The Field Guide even contains a page for jotting down contact information to keep in touch with new friends. Quite simply, Barzelay breaks down the barriers of modern urban life and asks us all to engage in a shared experience.

Chef Barzelay and Lazy Bear follow no rules. Instead the team appears to be a band of culinary explorers clearing paths for others to follow while having a rip roaring good time doing it. The beverage pairings were just one such example. We zigged and zagged between whites and reds from France, Greece, Italy, Spain and Portugal, as they rightly poured whatever most beautifully complimented each course.

Every course appeared to be an experiment in color and flavor, beautifully plated and simply delicious.

Highlights included a deceptively simple dinner roll with house-cultured butter. As Barzelay explained, it was their interpretation of a Parker House roll.

But this version was made of spelt and rye topped with brown butter salt and served with what he aptly described as their “fucking awesome” butter. “Pillows of heaven,” Meredith breathlessly proclaimed.

Other high notes of the meal included:

Bonito with pomegranate, beets, pink peppercorns, Meyer lemon, and hibiscus petals grilled tataki style

Grilled Aged Duck with Quince

Miyazaki Ribeye with pumpkin, Maitake, Asian pear, and bone marrow

The Japanese Wagyu Miyazaki Ribeye was so thoroughly marbled, it created a sensual texture evoking prurient thoughts.

And then there were the desserts. Pastry Chef Maya Erickson is an impressively pedigreed 24-year old who epitomizes the restaurant’s fresh approach. Each of her dessert courses was beautiful, balanced, and delicious.

Olive Oil with apple, lemon, green herbs and a pistachio crumble

Black Sesame with forbidden rice, cocoa, and cassis with red shiso leaf and activated charcoal powder

Semifreddo with Vietnamese coffee; Sticky Toffee Pudding with fig and red walnut; and Cinnamon Macaron with cayenne pepper

I highly recommend dining at Lazy Bear. It has grown from an underground, pop-up dinner party Barzelay hosted between law jobs to a very grown up, Michelin-starred restaurant. To fully enjoy the ride, you must – figuratively – let go of the safety bar and put your hands in the air as you crest each peak of this unique dining ride.

Lazy Bear – located at 3416 19th Street, San Francisco, CA 94110

Revival

Six years ago today, I launched op-edible.com. Still in its infancy 14 months later, a hard drive crash paralyzed my creative outlet. So after a five year hiatus, Op-edible is back. With this post, however, I not only am reviving the website -- I am reviving myself.

The last five years included several happy memories, many of which included food. But reviving Op-edible lingered in my mind. For several years it has been a personal best goal to get it off the ground again. Since life is short, and so very precious, there is no time like the present.

Welcome back, Op-edible. And welcome back, Julie!

Original op-edible.com website image. Shot at Blue Bottle Coffee, Ferry Building - San Francisco