Sausalito's fun French restaurant: Fast Food Francais

This was a night of fun and food I'll never forget. Upon my arrival back to CA, following my soon to be blogged four week cross country road trip in my micro-camper The Glampette, I was invited by PR company Wagstaff Worldwide to attend a media dinner at "Fast Food Francais" also known as F3 for short.

Located just a hop up to San Francisco, a skip over the Golden Gate Bridge, and a jump to Sausalito. The ambiance was chic casual, the food (a fusion of classic American dishes interpreted using impeccable ingredients and a fun French flair) was PHENOMENAL, and the company simply couldn't have been better.

The "fast" in their name refers to how long it took me to fall in love with F3. It happened almost immediately. I am now a huge fan of F3. The staff was extremely professional and our server very knowledgable. She was able to answer all of our questions about the food and libations. And believe me, we had plenty of questions!

No sooner did we arrive, what became a three hour, two cocktail, 18 dish extravaganza began!

Cocktails $10

Left: F3 - Grey Goose/Lillet/Aperol/Fresh Squeezed Orange/Agave

Right: La Vie En Rose - Pomgranate/Junipero Gin/Cointreau/Champagne/ Mint

As we perused the menu an F3 cocktail appeared before me. I'd never had Grey Goose vodka before. The drink was very light, not sweet at all, with just a hint of a bitter flavor that made it refreshing. Others at the table did find it to be sweet but you know me and my love of super sweet dessert wines. Comparatively speaking, the F3 wasn't sweet to me but I could only compare it to the ice wines, moscatos, botrytis, and late harvest wines that taste like sunshine, honey, and happiness in a bottle.

The La Vie En Rose was also not sweet (to me) but it had a slightly sour flavor, which I loved. Anything with a little sour bite to it, vinegar, pickles, and citrus fruits I usually enjoy immensely.

The food began arriving before we even had a chance to think about what we wanted to order. I photographed everything including a few dishes I didn't try. Photographing in any restaurant at night is challenging, but I was fortunate to have arrived early enough to choose a seat with good lighting on the table right in front of me. The food, while presented casually, was so beautiful and photogenic I was filled with glee at the shots I was able to capture to share with you.

POTATO SKINS

Yukon Gold Potatoes/ Steelhead Caviar/ Crème Fraîche/ Treviso Relish $10

This was one of my favorite dishes the entire night. I love caviar and had never tried steelhead caviar before. There's something so bright about the flavor of caviar that always makes me feel like I'm tasting a very pure reflection of the water the fish lived in.

PORK & BEANS

Spare Ribs/ Mustard BBQ/ Emergo Beans $10

Though I don't normally eat pork anymore, I have made exceptions this summer. Motivated mostly by my time on the road and not wanting to put a host or hostess out to make special dietary accommodations for the way I choose to eat. So, I think I'd had pork three times this year, and that night I had it a fourth time. And it was delicious. The meat was literally the most tender I'd ever had. It was the epitome of falling off the bone. The mustard BBQ sauce was wonderful, not a super sweet, or heavy, spice laden glaze. F3's mustard BBQ sauce is sweet, but delicate with the spices and flavors you expect but nuances that give it more depth than a typical BBQ sauce.

CHEESE & CRACKERS

Marinated House-Made Chèvre/ Grilled Batard $10

Simple and classic components made for one of the most delightful dishes we were served that evening. A small jar filled with brilliant green olive oil surrounding a round of house-made goat cheese.

And a close up because it was so beautiful.

CA “FOIE GRAS”

House-Made Chicken Liver Mousse/ Cornichon/ Golden Raisins $10

Years ago, decades, I'd tried pate at a friend's house one evening. And loved it. I hadn't had it since. I did try it at F3. A little bit of everything onto a bit of grilled bread and though it may have been a little gauche, I even snuck some of the chevre from the cheese plate on as well. It was fantastic!

FRIED ZUCCHINI

Fried Sucrene De Berry Squash/Pomegranate/ Saba/ Chervil/Pecorino $10

I can't say I've had fried squash blossoms often. In fact, this was only the second time I'd tried them. This time they were completely unlike the typical way they're usually presented. Those around the table much more knowledgable than I also commented they'd never seen them prepared this way. Instead of a large, recognizable blossom, they were more like squash blossom chips. Very tasty.

POPCORN SHRIMP

Wild Rock Shrimp/ Lemon Chips/ Harissa Aioli $12

This was one dish I had to pass on because I'm allergic to shellfish and mollusks. But it looked very good and those who sampled it near me enjoyed the popcorn shrimp. I should have asked someone to describe it so I could write something more astute than that I'm allergic. But honestly, my mind was so blissed out it was hard to think straight.

FISH STICKS

Smoked Haddock Croquettes/ Frisée Salade/ Fennel/ Cara Cara Oranges $12

When I saw smoked haddock croquettes on the menu I was intrigued. When they appeared at the table my mouth started watering. By then I realized it was best to sample each bite with everything else on the plate so a little orange, a little endive and a bite of croquette and wow, was I happy. Immediately I tasted the fennel sprinkled atop the orange slice. The smokey flavor in the haddock reminded me of the smoked fish my mom used to make but completely different as I don't think I've ever tried haddock before. I will definitely order this again on a future visit.

Bac-Os

Bloomsdale Spinach/ Fuyu Persimmons/ Brillat-Savarin/ Crispy House Cured Duck Ham/ Toasted Almonds/ Sherry Dressing $11

The only dish besides the popcorn shrimp I didn't try. I wish I had but I was just getting altogether too full. The thing is, I love spinach and even more I love Brillat-Savarin cheese. I've even blogged about it once before.

LES BURGERS

Top: Quack - Duck Confit/ Black Pepper Chèvre/ Red Onion Marmalade/ Butter Lettuce $13

Left: Luxe - Diestel Turkey/ Brie/ Fried Egg/ Truffle Aioli/ Butter Lettuce $12

Right: Filet-O-Fish - Wild Salmon/ House Cured Salmon/ Fried Capers/ Tomato/ Celery Remoulade $15

The entrees at F3 are all burgers and sandwiches. A few I photographed are pictured above. There are also four beef burgers and a lamb burger.

Herbivore

French Lentils/ Jasmine Rice/ Ras el Hanout/ Yogurt/ Apple Compote/ Frisée $9

The one I'd order again would be the vegetarian Herbivore. It was fantastic! I'm thinking in the future I might need to make lentil sloppy joes to enjoy the flavor profile until I make it back up to Sausalito. It had that salty-sweet thing going on with the sweetness of the apple compote and the savoriness of the lentils. Definitely a winner.

A COTE

Top: Fries/ Cantal -CHEESE FRIES - $6

Left: Pommes Dauphines -TATER TOTS- $6

Right: F3 - Brussels Sprout Chips

Along with our burgers and sandwiches we were treated to cheese fries, fried Brussels sprout chips, and tater tots. The tater tots were a surprise. They reminded me of the decadent, twice baked, mascarpone cream mashed potatoes I make each year for Thanksgiving, but rolled into egg shapes, and deep fried.

F3

Pommes Dauphines/ Kennebeck House-Cut Fries/ Brussels Sprout Chips $8

There's also a trio you can order so you can sample more than one choice with your burger.

By then I was so full I was done. I couldn't even finish my burger. I was so happy and full of delicious food it didn't even dawn on me there could possibly be more to come. But there was. We were served the entire dessert menu!

Dessert

Top: Apple Crumble - Bourbon Glazed Pippin Apples/ Dried Cranberries/ Steel Cut Oat Crumble/ Fleur de Sel $7

Left: Pumpkin Pie - Sugar Pie Pumpkin/ Cara Cara Orange/ Citrus Whipped Cream/ Toasted Walnuts $6

Right: JELL-O Pudding - Valhrona Chocolate Mousse/ Crème Fraîche $4

Everything was delicious. The moment I tasted the pumpkin pie I knew it was a Sugar Pie Pumpkin. I baked a pie from scratch one year using one. The flavor is so light and fresh I could tell immediately the pumpkin filling was from scratch. But of course.

Ice Cream Sandwich 

Sable Bretons/ Caramel au Beurre Salée/ Three Twins Madagascar Vanilla Ice Cream $6

As good as the other desserts were this is the one that stole my heart. That puddle of caramel? That is a puddle of pure heaven. I must confess, I didn't even try to be polite and let other people enjoy the caramel. I ate half the ice cream and as much caramel sauce as I could the moment others hesitated. LOL. This dessert was so good when I return I will order it as my appetizer because you know I believe in having dessert first when I'm not too full from my meal and can truly savor and enjoy every bite.

415-887-9741 - Delivery

When I visited Paris back in 2000 I still recall the huge grin the waiter at the first restaurant I dined at had when he saw I'd cleaned my plate. As the week went on I realized that this must be a sincere compliment because restaurant after restaurant the waiters would smile and looked so pleased that I would finish every course of the three course, prix fixed menus.

In the tradition of my love affair with French food the same could be said about my experience at F3. When, not if, I go back I already know there won't be a morsel or crumb left on my plate.

Here's all you need to know to enjoy a meal at F3:

F3 | Fast Food Français - website and on
39 Caledonia Street
Sausalito, CA 94965
415-887-9047

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Zazie's best gingerbread pancakes ever!

Well, in truth they're also the only gingerbread pancakes I've ever had. But, I'm pretty darn sure that even if I'd had them before or since, the Gingerbread Pancakes with Lemon Curd and Bosc Pears at Zazie in San Francisco would still be the best of all. The thing is I don't even really like pancakes but these were incredible because I do love gingerbread, lemon curd, and pears.

You can order one, two, or three so that's nice and something you don't see often.

The restaurant isn't terribly large but they do have a heated back patio, that's where I sat, and I will say no matter how long the line is on a busy weekend morning these pancakes would be worth any wait. It's a French bistro in the heart of Cole Valley so you're not going to wander by it if you're downtown in Union Square. It's more of a destination.

Here's how to get there:

Zazie - website and on
941 Cole St
San Francisco, CA 94117
415-564-5332

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The 2013 Off The Grid Picnic season at the Presidio has begun

After attending the kick off of Off The Grid Fort Mason a month ago, my foodie friend Carl and I were invited back by PR Company Wagstaff Worldwide to experience the new and improved 2013 Off The Grid Picnic which this year includes a weekly Farmers Market for the very first time.

Off The Grid Picnic at the Presidio

Upon our arrival we found the Wagstaff team had arrived early and laid out picnic blankets for us in the center of the lawn. I met up with Carl there (read his recap by clicking here). All we had to do was sit, eat, take pictures, and enjoy what felt like a perfect summer day in "The City by the Bay." We were, coincidentally, right across from the Bay and could watch a seemingly endless stream of sailboats cruising between the Golden Gate Bridge and Alcatraz Island to the north. Surrounding us on the other three sides were all of the food trucks and booths to the east, the Presidio to the south, and the farmers market to the west.

Hubby and I carpooled up to the city as he was heading off to Twin Peaks to take his own photos but he dropped me off along the way. We entered from the south end of the park and headed to the north end. We knew we were close when we saw this sign.

The Main Post Lawn at SF's Presidio National Park.

There were already a lot of people there. My best advice is:

1. Gather 4-5 friends together, bring plates and a knife, everyone go get something, then meet back up and share everything so you can sample several booths all at once. 
2. Go early! There's two reasons why. One is so that you don't have to wait in long lines to get your food. The other is because the booths and trucks do sell out and that would be far too disappointing and depressing to miss out on the dish you're most craving for.

While the Friday nights at Off the Grid Fort Mason provides plenty of folding chairs there's a small section of picnic tables and benches at OTG Picnic and a whole LOT of lawn.

And then the eating began. . .

Cholita Linda

We started off with Peruvian food from Cholita LInda. Their Baja fish taco made with soft corn tortillas, crispy fried tilapia, salsa roja, cabbage salad, and baja crema (2 for $7.00 or 3 for $10.50) were superb. The tilapia was tender on the inside with just enough batter on the outside to add a nice crunch to every bite. The slaw was fresh and tasty and the soft corn tortillas offered some depth of flavor. With each bite I had the sensations of creamy and spicy, crunchy and tender, all rolled into one.

Go Streatery

Next we had dessert as our second course from Go Streatery. Lemon and Ricotta Italian Donuts ($3.00), also known as Zeppoles in Italy, arrived in a folded, origami-style paper cup. You could definitely taste a delicate fresh lemon essence and I can report that this dish, more than any other that day, drew the most attention from passersby who stopped and asked us "Where did you get the donuts?"

Hog & Rocks

Next up were fresh Summerset, WA Miyagi Oysters ($3.00 each) by Hog & Rocks. That day I saw only oysters but visit the Hog & Rocks restaurant in SF's Mission District and you'll find the city's first Ham + Oyster + Whisky Bar. I did not partake in the oysters (I'm allergic to them and have given up eating most meats) but I still wanted to show them to you because you may like oysters and they were part of our experience that day.

The Whole Beast

And then came a trio of dishes from The Whole Beast. Half of a pumpernickel bagel, smeared with a layer of cream cheese, scattered capers, thin gleaming slices of smoked salmon, and thin rounds of tiny chives was oh-so-savory ($5.00).

The "Whole Roasted Willie Bird Turkey Sandwich" with double smoked bacon, avocado, and pepper jelly on an Acme sourdough roll ($10.00) would be the terrific lunch for a turkey and bacon lover.

The Smoked Potato Salad ($5.00) is a large enough portion you can easily share it with several friends if you're noshing your way through lunch together.

It's worth noting that The Whole Beast is one of the restaurants that serve Prather Ranch beef, the only red meat I'm eating at this point in time.

Our libations included Orange Cucumber Mimosas, assorted beers, and Bloody Marys. I had a glass of water then moved on to a mimosa which I have to say I quite enjoyed. Normally I can taste the alcohol in the champagne too strongly but something about the cucumber must have neutralized the flavor making the drink refreshing, smooth, and very delicious.

Part of the new OTG Picnic is the addition of a weekly Farmers Market. We were able to sample some of the goods by vendors who took the time to drop by our picnic blankets and bring us small bites to nibble on.

Achadinha Cheese Company

My favorite was the California Crazy Curd (Herbie Curd flavor) by the Achadinha Cheese Company (pronounced Osh-a-deen-a). The small cubes were flavorful and creamy made of an unusual blend of both goat and Jersey cow milk. The herbs brought an unexpected savoriness to the cheese, almost like you're eating meat, but you're not. Tiernan told us they use a Montreal-style steak seasoning blend making this one of the most unique cheeses I've ever tried. It really had a lot of character. I would have bought some that day but we weren't going straight home and I didn't plan ahead and bring an ice chest with me. Bummer.

Blue House Farm

Blue House Farms was there offering fresh produce that included perfectly red Albion strawberries. I didn't really get a chance to chat with the nice man who brought this box by to show us but did hear him say they're located in Pescadero and learned on their website they also offer a CSA (Community Supported Agriculture) program.

Jarred SF Brine

OK, here's a foodie admission. For some reason, I have no idea why, in the past year I've become like a crazed, pickle craving, pregnant lady. Except for that I'm neither pregnant nor would I call myself a lady. LOL. Nonetheless I have been craving pickles of all types and Jarred SF Brine held a very special treat for someone as infatuated with them as I currently am. Their award winning, oven roasted, Golden Beets and Shaved Shallot pickles were fan-freaking-tastic. After sampling a bite I couldn't resist and purchased a jar to bring home with me (16.75 oz jar for $11.00).

Some of Jarred's pickles are unusually seasoned with spices like curry. Others use interesting vegetables and fruits like lemon cucumbers, spiced pickled cherries, and soy pickled shitake mushrooms. I'm now a huge fan of Jarred and suspect you will be too once you've had the chance to sample their products.

Marla Bakery

Fortunately we were able to sample Marla Bakery's Seeded Sour Rye bread with flax, millet, pepitas, sunflower, & sesame seeds earlier in the day because by the time we walked around the market at 3:00 PM they were sold out! In fact, a lot of vendors were sold out by early afternoon partly because it was the first day of the season, so they didn't know how much to bring, and partly I'm sure, because the crazy great weather made a lot more people turn out than would have if it had been a cooler, cloudier day. At Marla Bakery Joe told us they sold 55 loaves of bread in just 2 hours!

Either way, I'd highly recommend purchasing a loaf of Marla's bread and a container of the Crazy Herbie Curd cheese and pair them up. They were a perfect complement to each other, kind of like the old "You got your chocolate in my peanut butter" commercial only I'd welcome your cheese on my bread (or vice versa) at OTG Picnic.

Dandelion Chocolates

At Dandelion Chocolate anyone can experience a chocolate tasting! There were three flavors to choose from and bars to purchase from this chocolatier located in the Mission in San Francisco. We even got to sample a roasted cocoa nib straight from the bean. It was interesting, not sweet. For me it was very sour, not bitter, and I needed another piece of Patanemo Venezuelan chocolate to chase the flavor away, stat! Or, maybe I was just looking for an excuse to try another piece of chocolate. I guess we'll never know.

Fair Share Community Supported Fisheries

A very unique booth was the Fair Share Community Supported Fisheries. It's like a CSA, but with seafood. It never occurred to me they even existed. And not only do they exist but they only offer local, sustainable seafood products. This may not seem like a big deal but really, it is.

After reading about how much environmental and habitat damage commercial fishing companies can wreck plus the collateral damage to unwanted species caught in nets that die before being thrown back into the ocean, to be able to purchase line caught, local fish was a welcomed sight.

To shock me even further it turns out (according to their website) that they make deliveries as far South as Palo Alto. That's still a bit too far for me to make a weekly trip to pick-up but if they make it down to San Jose I would definitely become a subscriber.

Hidden Star Orchards

I didn't really get a chance to talk to him but the rep from Hidden Star Orchards dropped by with a bag of Apple Chips and large, syrup-sized bottles of fruit extracts to show us. To be honest I'm not really clear on the use for the extracts. I meant to ask him but he was deep in conversation with others in our group and left before I had a chance. The website doesn't reveal any other information so I'll have to ask the next time I see them at the market.

Sports Basement

And this was just plain neat. The Sports Basement was there offering free use of toys and yard games for kids and adults alike. All they asked for in return was your driver's license and you could borrow anything to use that day while you were at the picnic. So cool and community oriented. I've always liked their stores but they went up another huge notch as a local business I'd like to support for caring about the community and giving back in this way.

What to do besides eat? Well, there's kite flying, all of the games from the Sports Basement, bocci ball courts were set up on the north end of the lawn, you could bike around the Presidio grounds, bring your (leashed) dog and let him or her make new friends, or visit The Walt Disney Family Museum located just across the street on the west side of the lawn.

We did have an opportunity to say hello to OTG founder Matt Cohen and his super cute pup Lily. It's really a fantastic thing he's done creating this opportunity for new restauranteurs and food producers to find a way to break into the SF food scene while also allowing brick and mortar restaurants a way to reach out to a whole new audience.

A final word of warning to go early. You don't want to be reading this when you arrive at your favorite truck or booth.

And another big thank you to Wagstaff Worldwide and Off The Grid. Looking forward to attending more  OTG events this year, eating great food, and making new friends in San Francisco.

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OFF THE GRID PICNIC 
Website

WHEN
Sundays from 11:00 AM  - 4:00 PM

Rain or Shine

WHERE
To find the Main Post Lawn at the Presidio just search for one of the nearby buildings in your maps app or GPS. Using either of the following will do the trick:

The Presidio Trust: 103 Montgomery Street, San Francisco, CA (map)

The Walt DIsney Family Museum at 104 Montgomery St, San Francisco, CA (map)

PARKING
Free street and lot parking are available

BRING WITH YOU:
• A blanket to sit on if you don't want to sit on lawn
• Wear sunscreen and a hat
• Friends to share food with
• Check the weather report and wear layers, SF weather and the Bay Area's micro-climates can be very fickle. It can be 75º and sunny in San Jose and 60º, cold and windy in the city.

Spring is here and Off The Grid Fort Mason is back in action

I love gourmet food trucks, My heart seriously goes pitter patter when I see two or more of them parked anywhere :)

Thanks to Wagstaff Worldwide I was invited to attend a press tour during the opening night of the 2013 season of Off The Grid's famous Friday nights at Fort Mason Center. It was me, my foodie friend Carl (read his review here), a group of writers and photographers, and 32+ food vendors. Thirteen of them were kind enough to take a few minutes out of their very busy evening to introduce us to their companies and allowed us to sample their food and beverages.

Along with Friday nights at Fort Mason Center, Off The Grid also offers large food truck gatherings at Weekly Markets, smaller Food Pods in neighborhoods, and Catered Events.

We met up with staff from Wagstaff and the other food writers and photographers at the SFMOMA Fort Mason art gallery for libations an hour before the event officially opened. The food trucks and tents are staged in the lower, waterfront parking lot at Fort Mason Center.

Enter the parking areas from Marina BLVD x Buchanan ST

In case you don't read the entire post, here are the tips I think you should know:

1. When you arrive there are two parking lot options: Free and paid. The free lot is the first one you drive into. Through the open stucco gateway on the right (with the green parking sign) is the paid lot. The food trucks are in the same lot so it puts you right were the action is.
2. If you don't like waiting in lines be there at 5:00 PM sharp when the event opens. You'll be able to order, eat, and run before the place gets too crowded.
3. Bring plenty of friends. The more people you bring the more things you can sample if you share each dish.

4. There's a map once you're in the round where the trucks and tents are.
5. The event is (leashed) dog friendly.
6. There are plenty of recycling, composting, and trash bins everywhere.
7. Bring cash. Though some vendors (like Bini's Kitchen) use Square for credit cards.

Our guide, and OTG's founder, Matt Cohen leading the way.

Our first stop was the Wine Bar by QBC Company. Each month they'll be featuring a different Northern California winery. Friday night it was Green Barrel Wine Merchants. They were pouring a Sauvignon Blanc, Viognier, Rose, Rocker (a Syrah blend), Cool Climate Syrah, and a Cabernet Sauvignon.

Sadly, I did not partake because there weren't any dessert wines on the list and dry wines and my taste buds just don't work well together.

That's Chef/Owner Sam Kim at Bok Ssam

A fairly new company, Bok Ssam Korean American Comfort Food offered us samples of their  Korean Fried Chicken Waffle Sandwiches. The sandwich was filled with chicken that had been seasoned, baked, and flash fried in a cast iron skillet. A red wine vinaigrette coleslaw, and sesame soy or spicy sweet "gochujang" sauces were the finishing touches.

I saw later on their Facebook page they sold out before the evening was over. Definitely a good sign that people loved their food.

I did not partake since I don't eat chicken. I'll also state here I also skipped sampling the duck, lamb, beef and pork dishes we were offered that evening. But everything did look delicious and I did my best to photograph everything despite our very quick pace of visiting 13 vendors in less than 2 hours.

And then I tried something new. Bini's Kitchen offers a Nepalese menu. Bini was kind enough to make Carl and I each a vegetarian plate substituting the Momo meat (turkey) dumplings for a vegetarian version (filled with tofu, shredded cabbage & carrots, and seasonings) to accompany the Golveda Ko Achar, a tomato cilantro sauce, and bright yellow Jeera Rice. Everything was delicious!

I also sampled her Nepali Chia Tea. Bini told me it's a classic beverage of Nepal cooked with milk, brown sugar, Nepalese tea and her own brand of kitchen spices. It was sweet and delicious, almost more of a dessert drink than something I'd drink with a meal. I've tried chai a time or two in the past but they didn't compare with Bini's Nepali Chai.

And not only is she at Off The Grid, Bini also offers catering and cooking classes.

It's worth mentioning that Bini started her company as a member of La Cocina.

La Cocina is a local incubator for culinary entrepreneurs who need a licensed commercial kitchen to work from but don't have the budget to rent, lease or own a private kitchen full time. Their focus is to give financially underprivileged women of color and immigrant communities an opportunity to create and run a legitimate business they wouldn't otherwise be able to launch. They help their chefs and food producers by providing affordable commercial kitchen space, industry-specific technical assistance, access to opportunities where they can sell their food, as well as access to funding opportunities.

As soon as I saw the Side Pony booth I thought to myself: "Someone there is very creative!" Owner/Chef Dana Croteau has a background in art, and it shows. She went very original with her booth design. I loved her yarn wrapped name and faux brick fabric wall. So cute!

Side Pony served us their specialty: A tender Duck Larb Sandwich with kaffir lime aioli, cilantro mint pesto, pickled onions and romaine lettuce on a baguette.

Dana told me her inspiration is taking her favorite "foods, cuisines, and flavors" and turning them into sandwiches. In the kitchen she's willing to take bold risks when inventing her menu while at the same time exercising a lot of patience to get "it" right, re-working a new sandwich recipe until she's satisfied that the meat, sauces, and fillings are the perfect combination of flavors and textures.

Next Chotto, a Japanese Izakaya, served us two dishes. First was the very unusual applewood smoked Bacon Mochi wrapped with a strip of nori seaweed. Along with it was an Albacore Tartare, made with locally caught albacore tuna, Japanese cucumber, jalapeno, shiso, and sesame served on a fried Gyoza chip.

You can try these small plates at Off The Grid or at Chotto's brick and mortar location, a dinner restaurant located at 3317 Steiner Street (b/t Lombard & Chestnut), San Francisco, CA 94123.

Unfortunately I fell behind the group at Sticks Corndogs and wasn't able to get a good, unobstructed photo. The reviews on Yelp are all raves though so I think it's safe to say their food is great. People especially love their made from scratch honey batter. Their sausages, by Taylor's Sausage, and custom sauces are also highly recommended.

I think the next time I go on a speed tasting event I'll have to bring an assistant. I simply couldn't photograph, take notes as the chefs talked about their dishes, and sample food all at the same time. Fortunately I've had no shortage of offers from people who would like to help :)

Fins on the Hoof didn't just have an unusual name, they had the most unusual Poutine I've ever seen! Poutine is a Canadian dish consisting of french fries, gravy, and cheese curd. Chef/Owner Todd Middleton generously offered us three dishes to sample: His Smoked Haddock and Clam Chowder Poutine topped with double smoked bacon, Grass-Fed Lamb Burgers, and a Pork Sausage Gravy Poutine made with fresh cut fries, cheddar cheese curds, and smoked salt.

Chef Middleton has made a spot-on video explaining his background, food, pricing, and what gourmet food trucks are like so I wanted to share it with you.

Upper left: Borscht - Right: Chef/Owner Kenny Hockert - Bottom: Yum!

And Kenny Hockert at the Old World Food Truck went over-the-top at Off The Grid offering each of us a bowl of Borscht (I was able to request a vegetarian version) and a plate filled with a smorgasbord of Eastern European and Jewish Soul Food bites that included:

CHICKEN SCHNITZELWICH - “The Chosen Sandwich”
Juicy chicken schnitzel, chopped liver schmear, caraway-paprika spiced honey, poppy seed slaw, crispy chicken skin, and horseradish aioli on a schmaltz basted Acme bun, served with zesty pickles and smoky paprika chips

REUBEN REDUX - “A Deli Resurrection”
Slab of house cured corned beef with sweet mustard glaze, savory rye bread pudding, sauerkraut, and brandied Russian dressing

PIEROGI - “Dumplings Do It Better”
Polish style dumpling stuffed with Yukon potato and goat cheese, boiled and pan-fried, and topped with traditional “condi-mensch”: smoky pepper relish, caraway sour cream and crispy onion

BEET BORSCHT (SOUP) - “From Russia With Love”
Hearty beets and vegetables stewed with tomatoes and aromatic spices, topped with horseradish crème fraîche, Rye crouton, and fresh dill with Brisket

I didn't realize until later I could have eaten the Pierogi too. Oh well, it's what I'll order along with a bowl of Borscht the next time I visit the Old World Food Truck.

Next we visited the truck of El Sur's Argentinian-style empanadas. With five options to choose from I was happy to be able to try a Verde Empanada filled with swiss chard, spinach, onions, 5 cheeses, olive, and some hard boiled egg. It's important to owner/chef Marianne Despres to use fresh local ingredients so her herbs, olives and many of her vegetables are grown on her family's property.

To be honest I was hungry but didn't have time to eat it that night because I was so busy trying to take pictures and keep up with the group. So I took the empanada, given to me in a paper bag, wrapped it up and slipped it into the empty cup I'd sampled Bini's tea from, and slid it into my purse. I had it for breakfast the next morning which explains why I was able to get the inside view picture to include in the post. It was delicious!

Next we entered "The Lounge." New for the 2013 dining season, it's a small, private, by reservation-only area where we found a cocktail bar, a beer bus and reserved, seated dining areas where you can enjoy a multi-course, price fixe menu.

You've heard of street food, well, now there's also street libations. Derby Cocktail Co. is a new mobile cocktail lounge by the Stag Dining Group. The Derby fellas offered us not only cocktails but a small plate consisting of Grilled Lamb Shoulder with Salsa Verde, and a spear of Tempura Asparagus accompanied by a Gribiche Aioli. I tried the asparagus. Deep fried in a delicate batter its fresh flavor came shining through and perfectly complemented the aioli which was tangy, rich, and creamy.

Their fun and oh so flirty cocktails were curated by Reza Esmaili of Ananas SF. We had our choice of:

• Rose Garland Coolers: aromatized rose vermouth, pisco, rose water, bergamot, bitters (upper left)
•  Derby Fruit Cup No.1: botanical liqueur, gin, local vermouth, blood orange, berries, mint (upper right)

And seriously, who's ever heard of Triple Crown Cocktail Snowcones? There were three flavors to choose from:

• bramble: gin, blackberry, lemon
• hurricane: rum, passionfruit, lime
• brown derby: vodka, grapefruit, honey

If you're a cocktail lover I think a visit to Derby is a must.

And then things got very interesting. Californios served us a bubble that was wrapped in plastic. At first I didn't understand why. But when I removed the plastic wrap a light vapor rose out of the opening and quickly dissipated. But not before I could smell its smoky aroma. The plastic was holding in smoke!

And the container was so cool I saved mine. From now on I'm going to eat all of my meals out of it at home :)

Califrornios is a fusion of Northern California and Mexican cuisine.

Inside we found Hamachi Aguachile with coriander cured hamachi, candied kumquats, miner's lettuce, clover flower, and citrus aqua.

I know people say to never judge a book by its cover but one look at Chef Val M. Cantu's elegant appearance in his crisp white chef's coat and impeccably clean white apron and you just knew his dish was going to be equally refined. It was a pleasant surprise to find such a sophisticated presentation just yards away from casual street foods. His Hamachi Aguachile convinced me there's literally something for everyone at Off The Grid.

The bonus was I'd never had miner's lettuce before. Not only was it pretty, a single green leaf with a set of tiny flower buds in its center, It tasted good. I did some research and learned on Hank Shaw's blog it's also nutrient dense (high in vitamin C, vitamin A, and iron) and it's a native plant to Northern California. I'm definitely going to pick up some seed when I go to the Petaluma Seed Bank and plant it in my yard. Along with the Swiss Chard I got at Cole Canyon Ranch I'll have plenty of greens right outside my door this year.

While chatting in The Lounge we were offered a sweet bite by Azalina's Malaysian food. It was a Fried Banana Fritter with caramel sauce for sweetness and just a bit of finely grated cheese to bring in a bit of salty savoriness. It was delcious. I could have eaten an entire, plate, pan, dish, or bowl of it. Seriously.

Owner/Chef Azalina Eusope is a fifth generation street food vendor from Malaysia belonging to the Mamak tribe on the island of Penang. Her recipes are authentic but having lived in the U.S. for a decade, some have a a touch of local fusion like that bit of cheese dusting her caramelized banana fritters.

We also stepped on board the BrewTruc. It's a black painted school bus gutted of its rows of seats. They've been replaced with a bar at the rear and bench seating along the sides. The green walls and ceiling combined with the super cool, retro, tail light motif pulls on the beer tap handles gave the on-board ambiance a very stylish, Amélie (the movie) feeling.

Even though I've never liked beer I did give it the old college dry. I'm sure anyone who loves beer would have enjoyed it. Carl did. But me? It was pretty much a case of being destined to be disappointed. Our bartender Natasha did tell me to try a cider beer if I ever had the chance. If I like desset wines I'd probably like cider beer.

Then we shared a laugh because Natasha's incognito name is Stacy. I told her mine is Madeline. Then we both said at the same time my new alias name should be Natasha. Done! LOL

Here's one of the seated dinner tables for the pop-up, price fixe dining. Basically if standing in lines out where it's breezy isn't your thing, this is. Check it out and make a reservation at SeatMe.com.

After spending a bit more time in The Lounge courtyard we headed back out into the circle of trucks.

And WOW had it gotten busy! The crowd was huge, in good spirits, and very hungry.

I will say I found it surprising that there was plenty of seating available. You could easily find a chair or picnic bench once you'd grabbed your food.

As the sun set the lights came on and I waited for the blue hour right after sunset when a clear sky glows amazing shades of blue as the sun drifts deeper past the horizon line.

Carl noticed this gobo of the Off The Grid logo projected with light on the side of a building.

We climbed the three flights of stairs on the adjacent building to get some overhead shots of the trucks, tents, and crowd.

It was a lot of fun and I'll definitely be going back this year. Maybe I'll even bring Kitai with me. He loves food. Maybe I'll have to dress him up as a food truck this year for Halloween and take him to OTG. Or reprise his sushi costume and bring him.

As we walked back to our car I caught this glimpse of the Golden Gate Bridge on the other side of the marina. It was really beautiful and I savored the moment as much as I'd savored the food we sampled earlier in the evening. Thank you Matt Cohen, your staff, all of the Off The Grid chefs, and Wagstaff for this fun and delicious experience.

To learn where the Off The Grid events are taking place just CLICK HERE to visit their website. Go and have fun. Don't forget to go early if you don't like lines and if you go late enjoy the sunset and blue hour. Carl and I had a great time. I tried new food and made new friends both with people in the press tour (Gwen Park) and people who were just there to eat (J&P).

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And here's how to get to OTG at Fort Mason Center on Friday Nights from 5:00-10:00 PM