What's in season right now?  I can never remember.  With the tremendous variety of produce available on the west coast, who can keep track of it all?  The list should work on your mobile as well so next time your in the market and you can't find the produce guy/gal, pull up the list and take it upon yourself to buy seasonal ingredients!

Also on the page are the names and locations of many Bay Area Farmers Markets including what days of the week they run.

We are a bit spoiled here in the Bay Area considering most of our local farms have much of what we use year round, but it's always good to know when strawberries will be tasting their absolute best.  Cooking with ingredients at the right time of year will make a big difference in your dishes and can also save you money.

I gave them a shot.  Never again.  Microgreens are a waste of plant life. 

For those unfamiliar, microgreens are the initial leaves and stem that sprout from a vegetable or herb seed.  Usually, they consist of a pair of the sprouting leaves and one or two of the "true" leaves.  The sprouting leaves are usually plain looking and do not have the same characteristics as the true leaf which makes them hard to define in dishes.  Their flavor is strong considering how small they are but typically not as full flavored as the actual plant or herb.  They are a nice garnish but that's about it.


The reason I consider them a waste is because a single microgreen, if left to develop, can grow into a full stem of herbs or vegetables leaves.  It's like the veal or suckling pig of plants but have no added benefits of tenderness/flavor.  

The good news is, there's no difference in seeds for herbs/veggies as microgreens.  All you have to do is keep watering them and you'll soon have a nice little garden.

Unfortunately, in SF, unless I want to pay a monthly fee/wait on a 5 year long queue for a tiny plot of land, I will have to be content with my east facing window sill.

So next time you sit down at a fancy restaurant and see the microbasil garnish - eat it - enjoy it - and appreciate that it could've been a delicious pesto had it just been given the chance.


Here are my microgreens - now matured into just greens.  Mesclun, basil, beets and cilantro.

As May comes rolling in, the sun comes out in the city (at least in Potrero Hill) and trees and plants are blossoming everywhere you look.  What better way to celebrate the arrival of spring than a honey themed dinner?  Thanks to Matt Frantz for helping come up with the inspiration to this dinner and hopefully we can get his beekeeping friend to shell out some local goods.  

For those new to the MNDP listserv, here's the deal -

FIRST 12 GUESTS TO RSVP* SECURE A SEAT (RSVP Here)Menu TBA
6:00pm We Cook (come at 6 if you want to cook with us)
7:30pm We Eat  (come at 7:30 if your lazy and just want to be fed)

Bring a bottle of wine (red or white) and suggested donation this time is $20.  (Cash or Paypal to chefbarrs@gmail.com)


Hope to see you Monday!

-Barrs

Click Here to be added to the MNDP listserv.

*You may RSVP with a +1, +2 etc. Due to the space restraints, I'm limiting these events to 12 guests (plus me and KK!).
**Menu subject to change based on market availability of ingredients and chef ambition on a Monday afternoon

Tell you what.  My friends can COOK.

Instead of the typical 3-4 course plated dinner that I usually serve, the gf suggested that the guests serve me -- in honor of year 27.  I did not object.

Unfortunately, I wasn't able to get pictures of everything as many dishes quickly disappeared off the buffet.  However, this was anything but a run of the mill potluck.  From Eritrean sauces to stewed pork belly, everyone's dishes had great flavors, were perfectly seasoned and very impressive.

Thanks to all who made this such a memorable MNDP.

Menu:
Appetizers-
Deviled Eggs, Shiroh (traditional Eritrean dish) and Toasted Bread, Olives and Camambert, Chorizo Stuffed Bacon Wrapped Medjool Dates in Roasted Red Pepper Sauce, Mushroom Bisque

Entrees-
Bacon Mac n Cheese, Coq au Vin, Five Layered Pork Belly with Daikon, Shepard's Pie (lamb and chard), Chana Masala

Dessert-
Vanilla Caramel Ice Cream, Black & White Macaroons, Blueberry-Pear Galettes, Sour Cherry Pie, Chocolate Chip Cookies, Red Velvet Birthday Cake


Washed it all down with 11 bottles of red which made the cork shelf very happy.  Here are pictures from the event.  

So it's my birthday on Sunday and little did I know, the gf had been secretly building me a present. 

Absolutely amazing.

Here it is, officially kicked off - ChefBarrsCreations.com

I hope you enjoy looking through it as much as I have enjoyed posting content on it.  I have thousands of food pictures I've taken over the last few years that I've always wanted to share and many ideas for helping others pursue their cooking goals.  

Since moving to San Francisco, I've not been nearly as involved in the cooking/instructional scene as I would like to be.  This site will be my fix.  A way to vent my culinary steam - photos, recipes, how-to's, event updates and coming soon, a little project I've been thinking about for a long time - Think like a Chef.

Stay tuned for updates, I think you'll like 'em.

-Barrs