Everything But The Kitchen Sink Potato Salad
(Read the Back Story Here)
Code:
100% Local ingredient
Local Artisan using mostly local ingredients (or unsure)
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Breakfast Day 1
Wheat berry Porridge, St Benoit Yogurt, Stewed fruit mix: Pears, Lemon zest, Blackberries and Eau de Vie, salt.
Lunch Day 1
Homemade Whole Wheat Bread*, Toy Box tomatoes, basil, garlic chives, radishes, butter, June Taylor tomato ketchup, Fatted Calf Bacon, *Bread made with local flour, and oil, plus yeast and salt.
Snacks Day 1
Apple, Fatted Calf Lonza.
Dinner Day 1
Potatoes, Eggs, parsley, garlic chives, carrot, avocado, Red Wine Vinegar, Creme Fraiche, onion, Fatted Calf Guanciale, salt and pepper.
Drinks Day 1
Tap Water, Hangar One Raspberry Vodka, Tea (1 cup + 1 pot).
© 2008 Sam Breach Everything But The Kitchen Sink Potato Salad
9 Comments:
At 2/10/08 00:01, Kitt said…
How do you like that Hangar One vodka? I keep meaning to get over there to check out their operation. (They're on the old Navy base in Alameda.)
At 2/10/08 08:22, Anonymous said…
Hangar One has a Buddha's Hand infused vodka that is really delicious.
There seems to be an abundance of local distilleries springing up, producing some really wonderful drink.
At 2/10/08 09:06, Sam said…
Kitt - you could say I like it this much!
Almost 4 years after attending their very first open house, by this stage I have become personal friends with several of the staff at Hangar One so I might not have the most unbiased opinion.
Personally I love the raspberry but I don't like the lemon or lime ones so much. That's just personal taste. I love the St George Eau de Vie's, the whiskey, the framboise.
At 2/10/08 13:10, Anonymous said…
Sounds like you like tea as much as I do!
At 2/10/08 14:31, Anonymous said…
What a great challenge; a whole month sounds pretty hard.
I like the color coded posting.
At 2/10/08 16:48, Anonymous said…
oh i like how you eat!
At 2/10/08 22:30, Kitt said…
Well! That's quite the endorsement. I saw a lineup of their bottles at Heinold's a couple of months ago, but I didn't try any then. And then I forgot about it until your post. I'll be in Alameda in November again, so I'll be sure to stop by.
At 3/10/08 17:03, Marco said…
Hhhmmm ... guanciale - crisped up, I guess! At some point it would be very interesting to do a parallel tasting of guanciale, since so many local purveyors are at it these days. Chronicle style, thinly sliced and raw on some plain bread, in a couple of pastas, in something like a potato salad where it is more of a condiment almost. Will definitely try the latter, your ingredient list looks so good!
At 3/10/08 17:08, Sam said…
Hi Marco - I have to confess my fridge was a bit bare so I literally threw a lot of stuff in that salad - it tasted better than I hoped. I have been using FC's guinciale for two years by now (ever since I met Mario batali at the FC stall). I find a little goes a long way and it adds a lot of flavour. the last batch was a little more moist and bacon-y than previous ones. I use it all over the place.
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