tag:blogger.com,1999:blog-50549066049520085712024-03-18T20:44:29.135-07:00SFQ - The Original San Francisco-Style Barbecue SauceA classic American BBQ sauce, lustily elevated with hints of chocolate, coffee and oak-aged wine vinegar. Rich and complex waves of spice and heat appearing and fading into a long, balanced finish.Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5054906604952008571.post-24349057763928520552017-11-26T16:15:00.002-08:002018-06-30T01:09:04.858-07:00Michele Makes Mole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHDKRWMdiXo0eVHjQ3yb-Ixd-tZ6bf3yCbduInZq9kHNqQwXNOB3yziPqmucLY6jdEoAI5AFr9BjKT_yG1s9uDSML1QHYXaooqjWqTpnFtGNsxuOX0S4XGdWWEBpbSqSj9axVQqX1k6q6/s1600/mole.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHDKRWMdiXo0eVHjQ3yb-Ixd-tZ6bf3yCbduInZq9kHNqQwXNOB3yziPqmucLY6jdEoAI5AFr9BjKT_yG1s9uDSML1QHYXaooqjWqTpnFtGNsxuOX0S4XGdWWEBpbSqSj9axVQqX1k6q6/s320/mole.jpg" width="320" /></a></div>
I love mole. Whenever I hear the word, “mole," I
perk-up. Always intrigued by the number of versions and the layers of flavors
captured within. It’s a sauce that haunts me. Dares me to make, and then seek
other’s approval. Invite friends over, and then wait, hoping for that moment at
the table when conversations momentarily stop, and eyes involuntary close.
It’s just one of those dishes for me. I love it so. Ridiculously labor
intensive, yes. Distinctly regional, yes. Had I ever made one from scratch? No.<br />
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Part One: Mole made in Class</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnILy7eZfAb4nS3ZQFMX2c20e9Ei9Iz8utBaEuFT_l8NByI35jakPRRz_jg3a_Yx8ggAFON7uMNTaHF6qErywZidKXD37UMo48ZZH9-2s_LRCgv7c1pbaCv2RVpw-x7dvWsvv2ctiY-S_/s1600/veg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="853" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnILy7eZfAb4nS3ZQFMX2c20e9Ei9Iz8utBaEuFT_l8NByI35jakPRRz_jg3a_Yx8ggAFON7uMNTaHF6qErywZidKXD37UMo48ZZH9-2s_LRCgv7c1pbaCv2RVpw-x7dvWsvv2ctiY-S_/s320/veg.jpg" width="240" /></a>I saw a <a href="https://18reasons.org/classes-events/2017-04-03/flavors-mexico-mole-chichilo">mole class</a> offered in my neighborhood at <a href="https://18reasons.org/">18 Reasons</a>,
and after googling the teacher,<a href="https://www.normalistman.com/about/"> Norma Listman</a>, and
reading her background, I immediately signed up. I could feel she had some
serious mole street cred. I also looked at her <a href="https://www.instagram.com/normalistman/">instagram</a> feed, and liked her
artistic vibe. Plus, she was cooking one that I’d never had, or even
heard of, Mole Chichilo.</div>
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Greeting us with her ingredients on display, she
explained that this was one of the lesser known moles, and while the finished
sauce would be dark, like the more familiar mole negro, it had no chocolate, or cinnamon, so it wouldn't be as rich. This style of mole would be brighter and fruitier, thanks to the addition of tomatillos. I was also
happy to discover a new ingredient, toasted avocado
leaves.</div>
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The finished mole was going to be served with beef, as was
tradition, so it began with a homemade beef stock, already made, and simmering
on the stove. We were all assigned tasks, and happily for me, I got to toast
the chiles. Time flew by very quickly, and the finished dish was
soon on the table waiting for us to plate up and experience.</div>
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It was very good, but due to the time constraints of the
class, Norma explained to us that it could have benefited from a longer cooking
time. She mentioned that mole is at its best if cooked at a low heat for at
least 5 hours, constantly stirring and paying close attention to it. She said,
“If you do not have that kind of time, prepare it the day before, and let the
flavors marry. It's not an everyday dish, but one for special occasions, and
the reason it's so good, is because all the care and patience you've to put
into it. Never rush a mole, or you will end with a weak sauce.”</div>
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Hearing her say that inspired me, and I knew that I needed
to recreate this at home, where I could take my time. A feat made possible,
thanks to her guidance, and good cheer walking me through my first mole sauce.</div>
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Part Two: Shopping for Ingredients</h3>
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I first needed to find the dried chiles used in Mole
Chichilo, which are the real stars of the dish. In this case, chilhuatle negro.
It gives the dish its backbone, and is considered by some to be the
tastiest chile, therefore highly desired, and expensive.</div>
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Lucky for me, living in San Francisco, I knew
exactly where to go, which made me smile, and gave me a quick flashback to
the early nineties. Back then, I worked at the <a href="https://cuesa.org/article/seeds-ferry-plaza-farmers-market">Ferry Plaza Harvest Market</a>,
located in a parking lot on Green Street, before it found its
permanent home at the <a href="https://cuesa.org/markets/ferry-plaza-farmers-market">Ferry Building</a>.</div>
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I was fortunate to <a href="https://cuesa.org/article/cheeses-ferry-plaza-farmers-market">sell</a> one-of-a-kind, handmade cheese from <a href="http://www.andantedairy.com/cheesemaker.html">Andante Dairy</a>. It was an amazing market, and much smaller then. Circular
in shape, vendors could literally wave to each other before the crowds came. It
was there I first met many early food industry influencers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHRHGyg7s-Hf0CDi2yo2SJDOQUO0Tv38S5KuWEnGjK9YNbncUK7WyqVvAG6R0nl2DK3noBsDDp647v15Pf98zAruBw2cc1XkZ84xNQX5DvpvglNJxMKtgzPGaq5LMUl50zY05N2abX8qY/s1600/ch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHRHGyg7s-Hf0CDi2yo2SJDOQUO0Tv38S5KuWEnGjK9YNbncUK7WyqVvAG6R0nl2DK3noBsDDp647v15Pf98zAruBw2cc1XkZ84xNQX5DvpvglNJxMKtgzPGaq5LMUl50zY05N2abX8qY/s320/ch.jpg" width="320" /></a>One such kindred spirit was Evie, with <a href="https://cuesa.org/seller/tierra-vegetables">Tierra Vegetables</a>.
During the market, when given a break, I would trade a piece of cheese
for an item sold at another stall. It was a great way to meet the other
vendors, and taste their offerings. I remember when Evie gave me my first taste
of chili jam, and that combination of sweetness and heat sparked ideas of
layering different chiles together.</div>
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So, when I started my mole shopping, I knew finding the best
chiles meant going to the Saturday, Ferry Plaza Farmer’s Market, and seeing
Evie. It was as
if time stood still, seeing her, and her amazing selection of both fresh and
<a href="http://www.tierravegetables.com/chiles_dried.html">dried chiles.</a> I
found what I was after, and bought dried Chilhuacle, Mulato, and Pulla chiles; as well as some red Guajillo, for a future enchilada sauce. I’ve aways loved
chiles. Intrigued, and educated by repeated tastings, they must resonate with
my Calabrian heritage.</div>
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As for the other ingredients involved in the recipe, the
only other special shopping trip, was to find Mexican avocado leaves. Again, easy enough, as I live in the Mission
district of San Francisco. So, done, and done.</div>
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Part Three: Making Mole at Home</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtSAHEWcnJJKbk19AapBcpvsBeebnXKHzYrNiGUts2ZQ3dSAPZCFATnwWuxU-tsCpdhLOz44xX-IVv-mk9Puul8dlsZyd5SLYbT4aqCClddYBW54e54ClN1rKkWGoLYMzVu1AiNSRu9m4/s1600/t.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtSAHEWcnJJKbk19AapBcpvsBeebnXKHzYrNiGUts2ZQ3dSAPZCFATnwWuxU-tsCpdhLOz44xX-IVv-mk9Puul8dlsZyd5SLYbT4aqCClddYBW54e54ClN1rKkWGoLYMzVu1AiNSRu9m4/s320/t.jpg" width="320" /></a></div>
With shopping done, and beef broth made the night before
simmering on the stove, I rested and got ready for the full day of prep ahead. I began by toasting each of the chiles separately in cast iron skillets, enjoying their
scents as they turned soft and dark, then, with gloves on, peeling the charred
skin off each, carefully liberating seeds from flesh. I was getting in the
mole mood.</div>
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Next was the heady experience of toasting avocado leaves.
Their scent, reminiscent of anise seed, perfumed the
air. My kitchen smelled fantastic. With my cast iron pans on the stove, still warm from the avocado leaves, I toasted each of the spices, and finished by lightly charring the tomatillos, tomatoes, and garlic. The dish slowly began to unfold in front of me. Stirring
the pot stirred other memories too. I felt like “Tita” in <a href="https://www.amazon.com/Like-Water-Chocolate-Installments-Romances/dp/038542017X">“Like Water for Chocolate.”</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQC4h799-COORhO9KjWdUFzCXLZvvIaeVNa64UFTSePwhDlka0ueJHMNmnk_5o0jUj4DeclGh1bUqj_LaCyqh76AcpwHDA_qVxCuiel-JXWpIdsPCpWO1etwQFjl-a2QgxQ8J1_EzfLc_R/s1600/st.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="637" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQC4h799-COORhO9KjWdUFzCXLZvvIaeVNa64UFTSePwhDlka0ueJHMNmnk_5o0jUj4DeclGh1bUqj_LaCyqh76AcpwHDA_qVxCuiel-JXWpIdsPCpWO1etwQFjl-a2QgxQ8J1_EzfLc_R/s320/st.JPG" width="320" /></a></div>
<span id="goog_1926494704"></span><span id="goog_1926494705"></span>The finished dish was wonderful, and all I wanted it to be.
Describing the finished sauce, I’d say it was both luxurious and tart; my
dueling cravings were satisfied. The heat from the chiles both balanced, and
warmed the dish, and the tender, succulent beef was a perfect companion to the tomatillos. </div>
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So, an authentic mole is
officially off my bucket list, and will be made again soon. Once in a while,
someone will mention the flavor profile of SFQ reminds them of mole,
thanks to its kiss of chocolate, and heat from the chiles, and for me, this is
the greatest compliment possible. Thank you for letting me share my experience. It took almost as long to wax poetic about, than it did to
make.<br />
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Mole Chichilo</h3>
Ingredients for 10 portions:</div>
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<b>Beef Broth, Made a Day in Advance</b></div>
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1 white onion</div>
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1 lb. beef bones</div>
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8 cups water</div>
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Also, in advance, remove 2 corn tortillas from the package, and leave out overnight to dry. Day-old, dry tortillas are
best for the sauce’s consistency.</div>
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<b>The Chilies</b></div>
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12 Chilhuatle Negro chiles</div>
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6 Mulato chiles</div>
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3 Pulla chiles</div>
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Note: You will see many variations of chiles used in other
recipes, this is what I used, and was very happy with the results. Of the 3
listed here, only the Pulla is spicy.</div>
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<b>The Sauce</b></div>
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6 cups beef broth</div>
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10 tomatoes </div>
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10 tomatillos</div>
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3 garlic cloves, separated but not peeled </div>
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3 *Mexican avocado leaves</div>
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4<span style="mso-spacerun: yes;"> </span>cloves</div>
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5<span style="mso-spacerun: yes;"> </span>black peppercorns</div>
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1 teaspoon mexican oregano</div>
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1 teaspoon allspice</div>
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1 teaspoon cumin seed </div>
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1 teaspoon of marjoram</div>
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3 bay leaves</div>
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1/4 cup lard, or duck
fat</div>
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salt to taste</div>
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<b>The Beef</b></div>
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5 lbs. boneless beef chuck (well-marbled), cut into 1” pieces</div>
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salt to season the meat</div>
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lard, or duck fat for frying the meat</div>
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<b>The Vegetables and Tortillas</b></div>
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6 chayote squash</div>
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1 lb. dried garbanzos, or 1 can of beans</div>
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1 or 2 corn tortillas (grilled and slightly blackened)</div>
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<b>Garnishes</b></div>
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sliced white onion </div>
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diced avocado</div>
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<b>Instructions For The Beef Broth</b></div>
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Place the beef bones and the onion, cut in half, in a
stockpot and add the 8 cups of water. Bring to a simmer, then cook over low
heat<span style="mso-spacerun: yes;"> </span>6-8 hours or overnight. Strain, and defat in the morning. Have ready and warm on stove.</div>
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<b>Instructions For The Chiles</b></div>
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Heat up a cast iron pan and toast your chiles, be careful
not to burn them, as their flavor can become bitter. When cool, put on some
gloves and remove the seeds and stems. Rehydrate your chiles in very
warm beef stock, or water for at least an hour. Use only enough liquid to
cover.</div>
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In a blender, add the chiles and liquid and blend adding as
little stock as possible to make a smooth paste.</div>
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<b>Instructions For The Sauce</b></div>
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Preheat lard in a stock pot (this is where you will cook
your mole.) Add the blended pepper mix, it might splash and spit back if
your heat is too high, so be careful and prepared. Keep it at a low heat,
stirring the pot with a wooden spoon for about 10 minutes. Turn off heat.</div>
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Broil, under high heat, the tomatillos,
tomatoes and garlic. Make sure they have some parts charred. Once cool,
separate the garlic from the peel.</div>
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Add 1 cup of beef broth to the blender and blend the roasted tomatoes, tomatillos and the garlic until smooth. Add this along with the rest of the reserved beef broth to the chili mix in the stock
pot, and bring up to a simmer at medium heat, then lower heat.</div>
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<b>Instructions For The Spices and Avocado Leaves</b></div>
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Toast your spices, in a dry cast
iron skillet, one by one, until fragrant, Do the same for the avocado leaves. Set aside to cool and combine. In a molcajete or electric coffee
grinder, grind your spices and avocado leaves into a fine powder. Add this to your sauce. Low
heat.</div>
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<b>Instructions For The Dried Garbanzos And Beef</b></div>
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Begin cooking the dried beans at the same time as the beef.</div>
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Place dried beans in a pot, cover with 3 inches of water.
Bring to boil. Let boil for about 5 minutes. Remove from heat, cover, and let
rest in the hot water for 1 hour. Drain, add to sauce. Bring back up to a low
simmer. Adjust heat as necessary.</div>
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Place a couple of spoons of lard or duck fat in a large frying pan and
brown all sides of the seasoned beef. Once done, add the beef to the sauce.</div>
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<b>Instructions For The Tortillas And Vegetables</b></div>
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Toast the tortillas directly on the stove's flame, a few charred spots are fine. When cool to the
touch, tear them<span style="mso-spacerun: yes;"> </span>into a few pieces, and
add them to the sauce, they will dissolve and thicken the mole.</div>
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Chayotes, peel and dice 6 squash into 1” pieces. Place in a
bowl with cold water and set aside.</div>
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One hour before you are ready to serve the mole, at the 4
hour mark, remove the bay leaves. Drain water from squash and add to the sauce. If using a can of beans. Rinse beans and add them to sauce.
Cook everything together.</div>
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- Remember Norma’s advise. “Cooked at a low heat for at
least 5 hours, constantly stirring and playing close attention to it. If you do
not have that kind of time, prepare it the day before and let the flavors
marry.” I think it tastes even better the next day, the vegetables will hold up
just fine.</div>
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- Serve in bowls garnished with sliced white onions and diced
avocado.</div>
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- This mole keeps for more than a week in the fridge, or you
can freeze for later.</div>
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*(FYI, I used Mexican avocado leaves in this recipe.)
<a href="http://www.gourmetsleuth.com/articles/detail/avocado-leaves">http://www.gourmetsleuth.com/articles/detail/avocado-leaves</a></div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-82455452635666176122017-05-27T17:26:00.000-07:002017-05-27T17:28:21.202-07:00Happy Memorial Day Weekend!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlcUTxf8rSboBsbf5PkjU6rpnWScLDyDZCD9wWxsTONNsDQHbI8zAxjhVNohIdPc6CPRz-t1TnzQgqpjK8GfUYOsHlbdbTj7fv8rgyaphxBCl6Cnk04c79Jv_XLbMklF3qo8RDMbdY73D/s1600/IMG_0928.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlcUTxf8rSboBsbf5PkjU6rpnWScLDyDZCD9wWxsTONNsDQHbI8zAxjhVNohIdPc6CPRz-t1TnzQgqpjK8GfUYOsHlbdbTj7fv8rgyaphxBCl6Cnk04c79Jv_XLbMklF3qo8RDMbdY73D/s320/IMG_0928.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can get your sauce at <a href="http://www.biritemarket.com/">Bi-Rite</a> in San Francisco<br />
(pictured here)</td></tr>
</tbody></table>
I wanted to wish you all a Happy Memorial Day Weekend! I hope you’ve been grilling and barbecuing already, but this is the traditional kick-off to cookout season, and to honor the occasion, I thought I would share a few of our favorite tips and tricks.
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SFQ is amazing brushed on grilled vegetables, but be careful of brushing them with oil before placing over the coals. A little rubbed on the grates is okay, but oily vegetables can cause flare-ups, which will give your veggies a gasoline-like aftertaste. Just grill as is, and then toss with whatever dressing you like.<br />
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Smoky, grilled shrimp is another favorite for pairing with the sauce, and since it cooks so fast, we can break the rules and marinate with SFQ, instead of just brushing it on at the end. The sauce should be nicely caramelized by the time their cooked, and the bitterness from the random charred spots really brings out the shrimp’s sweetness.<br />
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And if you grilling steaks, SFQ makes for a surprisingly great steak sauce to serve along side. We know, “they” say a great steak doesn’t need a sauce, but try it sometime anyway, and see for yourself. Have a safe and fun holiday, and no matter what you’re eating, please enjoy!</div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com1tag:blogger.com,1999:blog-5054906604952008571.post-61748892465512948972016-07-09T23:38:00.000-07:002017-12-04T15:09:10.791-08:00Too Small To Be That Big<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJnq160P-puaghyphenhyphenBzVIFtXRshtvhWcsPXv5jGN9Gv9y2ADwe6_ZjIHrWoGIRVyhmJrbOYPiz28Au6xytdZ78lVhHs0MNiZ2X2NWcDBF-qIgRnrcoj5oOAoGUfV3Nh0Aig9FiOdBVs6orO/s1600/IMG_8693.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJnq160P-puaghyphenhyphenBzVIFtXRshtvhWcsPXv5jGN9Gv9y2ADwe6_ZjIHrWoGIRVyhmJrbOYPiz28Au6xytdZ78lVhHs0MNiZ2X2NWcDBF-qIgRnrcoj5oOAoGUfV3Nh0Aig9FiOdBVs6orO/s320/IMG_8693.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A recent 4th of July display at Bi-Rite Market</td></tr>
</tbody></table>
We have some news to pass along, as we’re making a major change to how we sell our sauce. We’re no longer going to be selling SFQ at the larger grocery chains, but instead are going to focus on selling directly to the public through <a href="http://sfqinfo.blogspot.com/p/how-to-order-sfq.html">our online store</a>, as well as the occasional festival.
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The sauce will still be available at a few select neighborhood markets in San Francisco, like <a href="http://www.biritemarket.com/">Bi-Rite</a>, but the margins were just too low to continue selling at the Whole Foods of the world. When we created SFQ, we knew selling retail would be a challenge, since it was an expensive sauce to produce, and we weren’t prepared to sacrifice the quality to make it less expensive to make. When you tack on the distributor costs, selling retail just didn’t add up. </div>
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We’ll continue to <a href="http://sfqinfo.blogspot.com/p/how-to-order-sfq.html">sell and ship the sauce from here</a>, as well as do the occasional pubic event, and hope to enjoy your continued support. Feel free to drop us a line about larger orders, and if you live in the Bay Area, we’ve been known to sell a little SFQ right from our garage…I mean, warehouse. Happy barbequing, and we hope to hear from you soon!</div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-58408949531802900492016-01-18T10:50:00.000-08:002016-01-18T11:57:28.577-08:00Breaking News: SFQ Has Been Featured in Martha Stewart Living! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJlFgfVoSKywJ5T4O1jvJsbXsdmtWMpqFvYiJ8lWmZUjGkohARBoLei3sOcvK_Kg3GbgYFzNrwSyRUdgDe2iZbE_LKLPz49q8DsmuI7fieQVvrHi7IEWLJjPXIEnpoMoPSVbpM1fsI4RY/s1600/IMG_8904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJlFgfVoSKywJ5T4O1jvJsbXsdmtWMpqFvYiJ8lWmZUjGkohARBoLei3sOcvK_Kg3GbgYFzNrwSyRUdgDe2iZbE_LKLPz49q8DsmuI7fieQVvrHi7IEWLJjPXIEnpoMoPSVbpM1fsI4RY/s320/IMG_8904.JPG" width="295" /></a></div>
We’re very proud to announce that SFQ has just been featured in
the February issue of Martha Stewart Living! For an artisan food producer to
make her editor’s picks is a little bit like being knighted. As Martha
would say, 'it's a good thing.'<br />
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Just in case you decided to run out, and get a copy of the
magazine, let me save you some time, and tell you it’s on page 56. We just got
back from Healdsburg, where we delivered a fresh supply of the sauce to <a href="http://healdsburgshed.com/">Shed</a>, which the magazine chose to list as the retail source.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmgJKIXfZo8Ur26Nvj7gzRp_OPG7oz9yswrE6iOtMQJry8LVA3udqZK4LSlOduR_DLjBGiSlCsVO6N9b7Ao0pkbCNNqWyRpHeQSwtcdVxpDZYRsb0fo4GHh8mrrdGNnM3GN7arwNaAuF2/s1600/IMG_8905.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmgJKIXfZo8Ur26Nvj7gzRp_OPG7oz9yswrE6iOtMQJry8LVA3udqZK4LSlOduR_DLjBGiSlCsVO6N9b7Ao0pkbCNNqWyRpHeQSwtcdVxpDZYRsb0fo4GHh8mrrdGNnM3GN7arwNaAuF2/s320/IMG_8905.JPG" width="320" /></a></div>
A sincere thanks to everyone at MSL for including us in this
issue, and we look forward to a new audience learning about, and hopefully
tasting the sauce. This is not a sponsored post, but I feel obligated to share
the fact I’ve always been a huge fan of the magazine, and used to proudly
display tall stacks of all the issues I’d collected. It was the source of so much information, and inspiration.<br />
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I met Martha only once, way back in 1996; if you can call giving someone a Bloody Mary as a caterer at a <a href="http://www.sfgate.com/entertainment/article/THE-SOCIAL-SCENE-Wedding-Gala-Lights-Up-the-2965159.php">wedding reception</a>, meeting someone. Even though our encounter was brief, and 20 years ago, I can say she was as in control, and gracious in person, as she appears on TV. It goes without saying that women like Martha Stewart helped make what I do now, possible. Here’s a<a href="https://secure.marthastewart.com/order/?containerName=i61gyse00&ordersrc=PSGSYS15950XX_jan16cntl"> link to the magazine</a>, in case you’d like to start your
own stack.</div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-53331880013662468872016-01-04T17:31:00.000-08:002019-03-12T21:14:57.711-07:00A Happy New Year Announcement! We wanted to wish you all a very Happy New Year, and let you
know that SFQ is now available in Southern California! We’ve shipped a fair
amount of sauce to our friends down south, but now you can find SFQ at two
brand new retail locations.
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The sauce is available at <a href="http://farmshopca.com/santa-monica/">Farmshop</a>, <span class="xbe"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">225
26th St, in Santa Monica; as well as <a href="http://www.themarkethall.com/">The Market Hall</a>, 969 Market St, in San
Diego. I haven’t been to Farmshop yet, but thanks to my sister Jennifer getting
married on New Year’s Eve, I was able to stop by The Market Hall to see the
sauce proudly displayed on both their shelves and butcher counter (pictured here)! </span></span></div>
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<span class="xbe"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If you’re near either of those stores,
I hope you pay them a visit, and not just to pick up a few jars of sauce, but
also to see all the other wonderful artisan food products these two great new
markets offer. One of our resolutions for 2016 is to make SFQ available in more
markets across this great, barbecue-sauce-loving nation. </span></span></div>
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<span class="xbe"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Which reminds me, if you have a lead on
a store in your area that would be a good candidate to carry the sauce, let us
know, and we’ll try to make it happen. Thank
you, and best wishes in the New Year! </span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></div>
<span class="xbe"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></span>Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-60502932444948822332015-10-02T19:04:00.000-07:002015-10-02T20:58:42.385-07:00A San Francisco BBQ Festival is Born!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi0JCM2eXBnMlj9Y6_RLKTEm935HtjThkeMZIXUkrAPjHGMGZo7G0Q-Zhv3d5OhGqaOjUVXmTEBo9qSS97E6C4frVzN5DD_96erUCXuFTzZuN8A_q80aSLm-8V01qrudLma9lnxaQrjGB/s1600/static1.squarespace.com.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi0JCM2eXBnMlj9Y6_RLKTEm935HtjThkeMZIXUkrAPjHGMGZo7G0Q-Zhv3d5OhGqaOjUVXmTEBo9qSS97E6C4frVzN5DD_96erUCXuFTzZuN8A_q80aSLm-8V01qrudLma9lnxaQrjGB/s320/static1.squarespace.com.png" width="320" /></a></div>
We are proud to announce that on October 24, we’ll be
participating in the inaugural <a href="http://www.sfbbqfestival.com/">San Francisco BBQ Festival</a>! This event is being
billed as a celebration of the best in Bay Area barbecue, and we’re beyond thrilled
to be involved.
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Of course, the event will include lots of great, smoky
barbecued meat, but there’s also going to be games, music, and a beer garden; as well
as what the organizers are describing as the latest in barbecue technology.
We’re not exactly sure what that’s going to be, but hey, you can’t have a festival
around these parts without including some cutting-edge tech. </div>
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If you’d like to check it out, you can get more info on the
<a href="http://www.sfbbqfestival.com/">official event website</a>. By the way, tickets are limited, so if you think you’d
like to go, don’t wait too long to order yours. We hope to see you there, and if
you mention this blog post, we're going to send you home with a
complimentary jar of SFQ. So, come by, and say hi! </div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-38840401806782937082015-07-04T00:14:00.000-07:002015-07-04T01:45:05.637-07:00Good Food Awards Go Into the Pantry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdA9LhhJ_vour-V7E16Y_Ot3SdL7AANdVJBo1kIYJsJ4i0zM64Tq9-EAiFcKtsAC3ePExLrjk8-aXVD-sHmcdb_EWYKrHctJCYMp7ZwOYTO8HSZ3UzCv3YFq_wvxWE0qx8Ab5-Ziy7_EN/s1600/Screen+Shot+2015-07-03+at+11.56.31+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdA9LhhJ_vour-V7E16Y_Ot3SdL7AANdVJBo1kIYJsJ4i0zM64Tq9-EAiFcKtsAC3ePExLrjk8-aXVD-sHmcdb_EWYKrHctJCYMp7ZwOYTO8HSZ3UzCv3YFq_wvxWE0qx8Ab5-Ziy7_EN/s200/Screen+Shot+2015-07-03+at+11.56.31+PM.png" width="200" /></a></div>
Last year around this time, I had a few fans of the sauce
wish me good luck in the <a href="http://www.goodfoodawards.org/">Good Food Awards</a>. It was very flattering, but also a
little awkward, since SFQ wasn’t actually entered. It wasn’t for lack of
trying, but the awards simply didn’t have a category that our barbecue sauce
fit into. Well, I’m happy to announce that has changed this year!<br />
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They’ve
added a <a href="http://www.goodfoodawards.org/pantry/">Pantry category</a>, and not only that, but I’ve been asked to serve on the
committee for this new group of products. My friend, and local artisan food
maven, <a href="http://www.alliball.com/">Alli Ball</a>, is chairing the committee, and being able to participate with
her and the other members, is quite an honor. In case your wondering, even though I'm on the committee,
we can still enter SFQ, since I don’t have anything to do with the voting. </div>
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My main duty is to hunt down similar producers, and
encourage them to enter their fine products. Basically, I’m trying to help assemble the toughest
competition imaginable, knowing full well that the real winner is the buying
public, who hopefully learns about many great, new companies by following
these awards. </div>
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You can read all about it at the <a href="http://www.goodfoodawards.org/">Good Food Awards website</a>, and if you know of any worthy participants, please let me know! You
can leave a comment here, or tweet me: <a href="https://twitter.com/MicheleManfredi">@MicheleManfredi</a>. I’m really looking
forward to this <span imes="" mso-fareast-font-family:="" new="" quot="" roman="">celebration of authentic, and responsibly
produced food, and will keep you updated as news breaks. Stay tuned!</span></div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com1tag:blogger.com,1999:blog-5054906604952008571.post-45517370447292300422015-02-04T23:32:00.000-08:002019-03-12T21:37:43.441-07:00Eating with Our Hands <div class="separator" style="clear: both; text-align: center;">
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Our very first dinner date was in February, 1989. We went to a local barbecue joint, so there were none of those anxious, wondering what I should order, first date food fears. I remember laughing when we both ordered the same thing, a big, saucy plate of ribs.
Smiling at each other, flirting, we forgo the napkins.<br />
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Our table etiquette was sauce covered fingers, with only occasional downward glances to pick up more ribs. Conversation was easy, the food was good, and a romance began over shared plates of lip smacking, messy barbecue.
Our first date aside, one could argue that barbecued food just tastes better because it’s socially acceptable to eat with your hands.<br />
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It has that primal aspect of shared culinary history, that no matter where you’re from, eating with your hands is something our ancestors did.
I like to think everyone at the table feels more comfortable when they’re eating barbecue. That there's more of a connection with the food. It’s a special camaraderie you only get through plates being shared.<br />
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Now, some 26 years later, we're still eating with our hands, flirting with each other, and I still somehow manage to always drip sauce on myself, only this time it's our sauce. With that in mind, I hope you have a great Valentine's, and if you're still deciding on what to eat, you can't go wrong with barbecue...especially, if it's served with a sauce spiked with potent and popular aphrodisiacs like chiles and chocolate. Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com2tag:blogger.com,1999:blog-5054906604952008571.post-58374805429307434212014-09-01T20:40:00.000-07:002014-09-02T07:21:16.524-07:00As Summer Ends, Another San Francisco Barbecue Season Begins<div class="separator" style="clear: both; text-align: center;">
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Mark Twain once said, <i>"The coldest winter I ever spent was a summer in San Francisco."</i> It’s a brilliant quote, except for the fact that he never said any such thing. No one knows who actually spouted the famous quote, but it certainly is appropriate. Summer in The City is often cold, foggy, and windy; not exactly the kind of weather you hope for when planning a barbecue.<br />
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Before you feel too sorry for us, I should mention that to make up for this, the weather Gods give us plenty of gorgeous weather over the next month or two so we can catch up. The winds die down, the fog disappears, and things get downright pleasant.
Unfortunately, the sun doesn’t care, and the days continue to get shorter and shorter. So, while we have great weather to cook outside, we don’t have quite as long to do it, and that’s where SFQ comes in.<br />
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The sauce is a perfect way to finish quickly grilled things like fish, shrimp, Korean-cut short ribs, tofu, and vegetables.
Just before you think dinner is cooked, brush it generously with SFQ, wait a minute, turn, and repeat. The sauce caramelizes very quickly, and you’ll soon be enjoying the taste of summer – just not in summer. Mark Twain would have been proud. Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-56498380919927725082014-08-12T15:59:00.001-07:002014-08-12T16:10:15.543-07:00How to SFQ Your Summer Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaf8VU39AHUcFTCh0811VHr4X8_CY58CVK_YKNK308pL7_kQdYYPeJGHOJPPYwoKQYFvELkBCVGNK-mqKSOONkwtiPPSMXplCFx_pYbxtoiAupHeblT0SClY_5xCoShhCa6J5jTbj6U9qZ/s1600/IMG_7739.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaf8VU39AHUcFTCh0811VHr4X8_CY58CVK_YKNK308pL7_kQdYYPeJGHOJPPYwoKQYFvELkBCVGNK-mqKSOONkwtiPPSMXplCFx_pYbxtoiAupHeblT0SClY_5xCoShhCa6J5jTbj6U9qZ/s1600/IMG_7739.jpg" height="240" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Here's the scenario: you’re hosting a backyard party and the ideas for main courses have come relatively easy, but coming up with some creative side dishes has presented a bit more of a challenge.
If you’re in such a pickle, then consider a barbecue sauce vinaigrette made with SFQ!</span><br />
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<span style="font-family: Verdana,sans-serif;">Not only is this recipe easy and delicious, it's also unexpected, and I’ll bet it will be something your friends have not yet had, but will certainly love.
Simply add a few spoons of SFQ to a bowl, and whisk in some rice vinegar, followed by your favorite vegetable oil to taste. You get big flavor, and the SFQ helps the vinaigrette emulsify easily and quickly.</span><br />
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<span style="font-family: Verdana,sans-serif;">My favorite seasonal salad for this application is raw corn. Shave raw corn into a bowl, add some beans, diced red peppers, and green onions, and finally the dressing.
It's sweet, tangy, crunchy, and subtly smoky, and shines with the familiar colors and flavors of summer. </span>Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-58924489160731312392014-06-07T16:46:00.000-07:002014-06-09T10:18:30.473-07:00Gifts For and From Dad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2_vZtp1FykdLPBDzkLk9fBe47WxKkAfmzzbWmJTWccWKWjPtEiRm9XetofR9lPTDMD_gTysWYwFKCoHk2sQbh53qMoX5-cTap3fguT2xtw0zYzyfE5LxZAEI3xzyerJBx8sVfyjDw-O6/s1600/img7c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2_vZtp1FykdLPBDzkLk9fBe47WxKkAfmzzbWmJTWccWKWjPtEiRm9XetofR9lPTDMD_gTysWYwFKCoHk2sQbh53qMoX5-cTap3fguT2xtw0zYzyfE5LxZAEI3xzyerJBx8sVfyjDw-O6/s1600/img7c.jpg" height="300" width="320" /></a></div>
As we head towards Father’s Day weekend, I’d like to share the news that we’ve been included in an exclusive holiday <a href="http://www.williams-sonoma.com/products/city-grit-fathers-day-basket-2014/?pkey=e|city%2Bgrit|2|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules">gift basket</a> put together by <a href="http://citygritnyc.com/">City Grit</a> for <a href="http://www.williams-sonoma.com/products/city-grit-fathers-day-basket-2014/">Williams-Sonoma</a>.<br />
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Sarah Simmons, founder and chef of <a href="http://citygritnyc.com/">City Grit</a>, is inspiring in many ways. Her creative and entrepreneurial spirit shines through all her work, whether showcasing celebrity chefs’ from around the country at her NYC culinary salon, or championing artisan food makers in projects like <a href="http://www.williams-sonoma.com/products/city-grit-fathers-day-basket-2014/?pkey=e|city%2Bgrit|2|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules">this great basket</a>.<br />
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Also featured in this basket is <a href="http://www.threejerksjerky.com/">Three Jerks Jerky</a>. I had the pleasure of meeting one of the “jerks,” Daniel Fogelson recently at <a href="http://cheeseplus.com/">Cheese Plus</a>’ 9th Summer Artisan Food Festival. I got a chance to taste his jerky, and can happily say it’s amazing, and worth seeking out. So, if you’re looking for something uniquely curated with a dad’s taste buds in mind, then I encourage you to <a href="http://www.williams-sonoma.com/products/city-grit-fathers-day-basket-2014/?pkey=e|city%2Bgrit|2|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules">head over and order one up</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKA98EDg9vjn7d0lbMaf0-pSF6oKz3Kma21nNV6QI2kOyzD3kJFeYCjK5LO9X483-1XEZmABQCojhy2LA9KN08KCE-yWFrH-EjqxjB4-6ii7dp-DxzWgU0r9YroaQ1S8YRfYoXjusEjtZC/s1600/IMG_5760.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKA98EDg9vjn7d0lbMaf0-pSF6oKz3Kma21nNV6QI2kOyzD3kJFeYCjK5LO9X483-1XEZmABQCojhy2LA9KN08KCE-yWFrH-EjqxjB4-6ii7dp-DxzWgU0r9YroaQ1S8YRfYoXjusEjtZC/s1600/IMG_5760.jpeg" height="320" width="248" /></a>Speaking of dads, I also wanted to take a moment and introduce you all to my father, Al Manfredi, pictured here rocking the always fashionable SFQ baseball cap. He’s been a huge supporter of SFQ and my culinary career from the very beginning, as you can see from this photo below. Those are his arms and feet as I’m about to create something delicious for him.<br />
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He enthusiastically spreads the word about SFQ wherever he goes. He’s retired now, but taught P.E. and coached Varsity Basketball at Rio Americano High School in Sacramento, CA for over 25 years, so he runs into many former students and colleagues, and makes sure they know all about the sauce and our story.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z-3Z7cXbrJPH70ovkMXD9Z_BGUZ65896XGPcyXH9IcKwxLAC3o7RfriiL3HHiHb4E4qyY7ooNrmXW5sbmAtR58vIwA6sx7cIlXSpeEH6vr-2nJjx1EAUh2JWsOEuH3UsqpDUm3EMIEK1/s1600/Michele's+first+stove.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8z-3Z7cXbrJPH70ovkMXD9Z_BGUZ65896XGPcyXH9IcKwxLAC3o7RfriiL3HHiHb4E4qyY7ooNrmXW5sbmAtR58vIwA6sx7cIlXSpeEH6vr-2nJjx1EAUh2JWsOEuH3UsqpDUm3EMIEK1/s1600/Michele's+first+stove.jpeg" height="197" width="200" /></a>Along with my mother Peggy (also invaluable to the cause), he makes local deliveries for me, and they both keep me up to date with pictures of our sauce displays on stores shelves around town.<br />
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He’d be a great father even without all the extra help he gives, and I wouldn’t have found all this love, happiness, and success in San Francisco without him. Thanks Dad! I love you!
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-41164429786372013232014-02-23T10:28:00.000-08:002019-03-12T21:40:47.519-07:00Looking at Healdsburg Through BBQ-Colored GlassesThe drive from San Francisco to Healdsburg has always been a favorite of mine. Best enjoyed unhurried, sunglasses on, rolling hills, rolling by. Always a beautiful and scenic trip, it’s even more so viewed through the lens of a brand new wine country account. So, indulge me while I wax poetic about one of those special, slow-moving, dreamy kind of days that I didn’t want to end.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqNA2FdQ8r53xb1qAgMEduuBNa_eBTwa8XHvDv8UzjMhq8uwONBtWuj0BdHcdLmiJWAic_2e-4iievDHBNnW8ubXJY7ULFMw1ybvBnn-Qqi33cP8rMFngfcIZliWQ-GwzGYZuOgr9h5jJ/s1600/index.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqNA2FdQ8r53xb1qAgMEduuBNa_eBTwa8XHvDv8UzjMhq8uwONBtWuj0BdHcdLmiJWAic_2e-4iievDHBNnW8ubXJY7ULFMw1ybvBnn-Qqi33cP8rMFngfcIZliWQ-GwzGYZuOgr9h5jJ/s640/index.jpg" width="320" /></a>The official purpose of the trip was a sneak-preview of the new <a href="http://www.youtube.com/watch?v=UNC4qx-poYU">Jordan Winery Estate Tour</a>, which I was accompanying <a href="http://foodwishes.blogspot.com/">John</a> on that afternoon. We had decided to start our journey early, so we could spend a full day in one of our favorite cities anywhere.
The timing was perfect, and it allowed us to do our delivery first, and meet the folks at our new account, <a href="http://healdsburgshed.com/">Shed</a>.<br />
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I felt instantly comfortable and welcomed walking into this two-story modern barn, where floor-to-ceiling glass windows impart a lit-from-within glow. The natural light washes over you and puts you at ease.
Classes are taught, meals are served, drinks are poured, ice-cream is scooped, dinner-parties are imagined, and it’s obvious the wide array of offerings have been curated with great care.<br />
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I could have easily spent a good part of my day inside of this idyllic culinary petting zoo. I got to chat with the owner Cindy, who describes Shed as, “a place where people eat, gather, stock up and learn.” Needless to say, I feel fortunate that our sauce has been included as part of their offerings. If you’re in the area, this is a must-stop.<br />
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Once outside and back on the road, a sign for <a href="http://www.thegardener.com/">The Gardener</a> caught our eye. Having visited another location before, we were easily lured in, car
tires crunched gravel as we pulled in and parked in the shade of a sycamore tree. Walking in, under a canopy of trees, the late morning light was soft and slightly muted, as a slow moving swing caught a gentle breeze and greeted us with a wave.
An even slower moving mobile lulled us inside the tranquil, undisturbed garden setting. We were the only ones there. Such was the setting as morning became afternoon.<br />
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Walking next to rows of pomegranate heavy with hanging fruit, red and ripe, low and tempting, within arm’s reach. Meandering down a path where huge sunflowers bent down and touched our heads, we sat side by side in weathered adirondack chairs, looking out at a sea of red dahlias surrounding a red barn.
Before leaving, we purchased a baby finger-lime tree, and a purple succulent, and drove to Jordan – going from one Eden to another.<br />
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Our next task being to sip wine all afternoon, in and around the vine-covered castle that is the <a href="http://www.jordanwinery.com/">Jordan Winery Estate</a>. When we arrived a small group had gathered in the shade, sipping water and juice, enjoying a few snacks while awaiting the winery’s inaugural tour to begin. After exchanging pleasantries, we boarded a small van, and began the tour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGn49S1Sm2SmyLt2gtguMP-yDLMviXjj2F6fJWHjxvkqHvPZORJ0igIdaZg2jJZrZA0YTpsRYwp31hlWKiZTccFiJBZ-XxDf1oKsCim0RIdW4bclRya2H2BAceeCMqL0HpmJsQtkvRHs2/s1600/image-7.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGn49S1Sm2SmyLt2gtguMP-yDLMviXjj2F6fJWHjxvkqHvPZORJ0igIdaZg2jJZrZA0YTpsRYwp31hlWKiZTccFiJBZ-XxDf1oKsCim0RIdW4bclRya2H2BAceeCMqL0HpmJsQtkvRHs2/s1600/image-7.jpeg" width="200" /></a>Listening to the family’s history unfold while eating al fresco by a small lake, we enjoyed nigiri of apricot and plum with Jordan’s extra virgin olive oil, Sonoma honey, and arugula flower; followed by a spiced garden vegetable escabeche with Gravenstein apple vinaigrette and wild fennel, with sips of their delicious Chardonnay in between.<br />
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Then, it was up the mountain for more of Chef Todd Knoll’s sophisticated cuisine. Almost all the edible products used at Jordan are grown on the property, and the kitchen staff really knows how to show them off. We finished this near-perfect afternoon with a gorgeous walk through the overflowing gardens, and then it was time to reluctantly return to the car, and head home.<br />
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It was a magical day, and as we drove out of town, I couldn’t help but wonder how fast the sauce would sell at Shed, and how long it would be before we returned. I can’t wait.<br />
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<h4>
How To Make Your Own Dry Rub </h4>
Jordan Winery's Chef, Todd Knoll shows how to make your own variety of dry rubs. Great video!<br />
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Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-58106491972675153752014-01-11T20:23:00.001-08:002014-01-11T22:19:04.555-08:00Pigskin<div class="separator" style="clear: both; text-align: center;">
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Football is tribal. Whether tailgating or gathered in the living room with a group of your friends, cheering in the stadium or parked in front of the TV come kickoff, ancient game day rituals in place; representing team colors in a favorite new or faded jersey; faces painted; screaming and yelling in unison; it’s game day, and we’re going to battle, together. But first, we feast.<br />
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BBQ is tribal. Eating with our hands, faces smeared with bbq sauce “face paint”; tackling plates of pork ribs while watching others ribs being tackled; cheering in unison when a fresh plate of shiny, hot wings is set down; or booing and jeering when someone fumbles a beer.<br />
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San Francisco recently watched its last game at Candlestick Park, and this has me feeling a bit nostalgic. The ‘Stick’ is set to be demolished, leaving behind more than a half-century of memories. From the sublime magic of Walsh and Montana, to the savage hits of Ronnie Lott, our tribe’s home has seen some of the greatest moments in NFL history.<br />
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I will remember riding up that long, steep escalator in pairs, like we were boarding some kind of giant spaceship. The seemingly omnipresent present wind and fog, and sometimes rain. And the women’s bathrooms. Yes, even the bathrooms left their imprint. Banging on the dented, cold metal, bathroom stalls, I’ll forever remember the sound of women’s voices, chanting in unison, in their own private stalls, waiting in line, or washing their hands under the flickering fluorescent lights ….. “Who’s got it better than us?! ….. Noooobody!”<br />
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Cheers to you and your tribe! May your Superbowl Sunday be filled with good beer, plenty of friends and family near, and of course, tons of great (hopefully SFQ-slathered) food! And remember, it’s not over until the fat lady sings... and licks the last of the sauce off her fingers!<br />
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<span style="font-size: x-small;">Pig Photo (c) Flickr User <a href="http://www.flickr.com/photos/60759124@N00/3989543564/">Dwayne Padon</a></span><br />
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<b><span style="font-size: x-small;"><span style="font-size: small;">For more great Candlestick memories, by some of the Bay Areas best writers, including Bruce Jenkins, Ann Killion and Scott Ostler check out - <a href="http://www.sfchronicle.com/candlestick/item/Candlestick-Park-Memories-26148.php">"Candlestick Memories."</a></span></span></b>Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com1tag:blogger.com,1999:blog-5054906604952008571.post-26876861289996402042013-12-19T11:39:00.000-08:002013-12-19T11:42:09.330-08:00Happy Holidays! <div class="separator" style="clear: both; text-align: center;">
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I want to wish everyone Happy Holidays, and thank
you so much all for your support in 2013. It was a huge year for SFQ, as we
tripled the number of retail locations that carry the sauce. <br />
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The biggest driver of that growth was being introduced into virtually every Bay Area Whole Foods. So far
it’s been a great partnership, and we’re looking forward to expanding even
further with them in the New Year. We did tasting demos at numerous locations, and all were met with rave reviews and brisk sales. <br />
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By the way, our sources at the North Pole are telling us
that jars of SFQ are going to be very popular stocking stuffers this year, so
if you’re still looking for that certain something to stick in your favorite foodie's Christmas sock, be sure
to pick up a few jars. Thank you, and enjoy! </div>
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<i><span style="font-size: x-small;">Santa Photo © <a href="http://www.christmas-treasures.com/KSA/Fabriche/CookingandBakingSanta/Barbecue-Santa-with-Grill-C7327.htm">Fabriche</a></span></i></div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-47603535702548713762013-04-09T15:40:00.000-07:002015-05-06T21:50:16.931-07:00SFQ Goes Back to the Future at Whole Foods Market<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwHkWzon9RaJ_Og87WD3d6nNfe038iI4SMr8uQh39F4-frjvjdG7Qb6eziZKjeXYN4XwbER7x4RfUzXvJaDX664s53eEDLMi7_CnyWNkrQBD0EnDNS1o9YaXelp8pUEhSnwdWoDc8TyAO/s1600/l.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwHkWzon9RaJ_Og87WD3d6nNfe038iI4SMr8uQh39F4-frjvjdG7Qb6eziZKjeXYN4XwbER7x4RfUzXvJaDX664s53eEDLMi7_CnyWNkrQBD0EnDNS1o9YaXelp8pUEhSnwdWoDc8TyAO/s320/l.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original S.F. Whole Foods.</td></tr>
</tbody></table>
It feels as if I’ve come full circle and traveled through time. When I worked in the specialty foods department at the original <a href="http://wholefoodsmarket.com/stores/franklin">San Francisco Whole Foods back in the 90's,</a> I never thought that one day I’d actually have my very own product on their shelves, but that's exactly what just happened.<br />
<br />
That's right, SFQ is now carried by this country's premier natural foods supermarket chain! We are currently on the San Francisco shelves in the Franklin; Noe Valley; Haight Street; Ocean Ave. and SoMa stores and very much hope to eventually be stocked in all of the Northern California locations.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_CpMbEF9ivVHzdH-ybWfIZ7TVbwPNr_RsYJJxWFe1clCkD-Vhr1NiXgZ8ttiHJbiFeFVOAff03hKDtkmYH-Y13ndwdHwK-NGepxXbsTQ_JO4CuLNLr0y5oKXuLXgdVGWNldnEdP_1Pg6/s1600/image-12.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_CpMbEF9ivVHzdH-ybWfIZ7TVbwPNr_RsYJJxWFe1clCkD-Vhr1NiXgZ8ttiHJbiFeFVOAff03hKDtkmYH-Y13ndwdHwK-NGepxXbsTQ_JO4CuLNLr0y5oKXuLXgdVGWNldnEdP_1Pg6/s320/image-12.jpeg" height="320" width="219" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole Foods field trip to a local<br />
goat cheese vendor!</td></tr>
</tbody></table>
While working for Whole Foods, one of my favorite parts of the job was helping people put together interesting menus using unique, artisan products not typically available in other grocery stores. I also enjoyed meeting new, local and original producers who would bring in their own goods for us to sample.<br />
<br />
I find it a happy coincidence that one of those early producers was <a href="http://www.recchiuti.com/index.html">Michael Recchiuti</a>, who had brought his newly created pate des fruits for our department to taste. I can still remember the excitement in his eyes when he brought in this special confection.<br />
<br />
Years later, with as much excitement in my eyes, I asked him to taste our sauce.
In its earliest stages, I knew I wanted to pay tribute to San Francisco’s love and history with chocolate, and include it as an ingredient in the sauce.<br />
<br />
<div style="text-align: left;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvXST0s2whP-mtofxUEXctaWWqCGWkrn-1wpCrydm8fraNHnMe8bnfKLTrwr_aGrFQ3ABh-42FnJGwLZuODfSKVSVKqd5Q2UJaAfvx1LHNa9zL1eWCvKJo9Pmru6BUGOapObhV93PijWA/s1600/contact.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvXST0s2whP-mtofxUEXctaWWqCGWkrn-1wpCrydm8fraNHnMe8bnfKLTrwr_aGrFQ3ABh-42FnJGwLZuODfSKVSVKqd5Q2UJaAfvx1LHNa9zL1eWCvKJo9Pmru6BUGOapObhV93PijWA/s200/contact.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolatier, Michael Recchiuti, <br />
was an early inspiration.</td></tr>
</tbody></table>
So it was fortuitous having someone with Michael's palate give me his trusted opinion. I wanted to reveal hints of chocolate in the final recipe, but still wanted it easily identified as a classic American BBQ sauce.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGC5HmDXhJQwnQ_NuEzciCoOtyge8P-ZY5zq7ZQLgloFof39DhbtK2W3ioMnpUaCVq-a2WQCrk8NCjX4lOFTTFKVVRt65BlAEoeLzabfJvGm5I2Rxee4dpRQ27f6nxgfZOaDwabZKCQRS/s1600/neococoa_valentines_day_box.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGC5HmDXhJQwnQ_NuEzciCoOtyge8P-ZY5zq7ZQLgloFof39DhbtK2W3ioMnpUaCVq-a2WQCrk8NCjX4lOFTTFKVVRt65BlAEoeLzabfJvGm5I2Rxee4dpRQ27f6nxgfZOaDwabZKCQRS/s200/neococoa_valentines_day_box.jpg" height="200" width="159" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I "heart" Christine's truffles! </td></tr>
</tbody></table>
Adding yet another chocolate layer to this story, <a href="http://www.neococoa.com/">Christine Doerr, of Neo Cocoa,</a> was my neighbor at the first farmer’s market I ever attended, and introduced me to Harv Singh, Whole Foods Markets Local Forager. Under his guidance, SFQ has gained approval to be carried in Whole Foods Northern California region of stores.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTekzAOLJJVqEiGa85riPFAt4XXAOJmgYEC8dTFTnqxGT9YhK4H1DJg1cVIfBbk8t3cilfgdb16hllMFcNEkZLsOJArP76-ESs4eUJSvvggR55B30R62N4dk8QoHE6CEr5lkucDnMkQoCn/s1600/photo-40.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTekzAOLJJVqEiGa85riPFAt4XXAOJmgYEC8dTFTnqxGT9YhK4H1DJg1cVIfBbk8t3cilfgdb16hllMFcNEkZLsOJArP76-ESs4eUJSvvggR55B30R62N4dk8QoHE6CEr5lkucDnMkQoCn/s200/photo-40.JPG" height="200" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the shelf at the<br />
Whole Foods in Noe Valley!</td></tr>
</tbody></table>
I feel very excited and fortunate to be working with Whole Foods again. I still smile remembering Christine’s words of encouragement after I thanked her for the introduction, telling me to just “pay it forward.” Now, to think I’ll be that artisan producer that gets to do tastings with the Whole Foods employees, gives me a very special feeling of pride and satisfaction.<br />
<br />
I wish to extend heartfelt thanks to everyone involved with our sauce getting into Whole Foods, and maybe one day I can help someone who is launching a new product of their own. As long as it's not another San Francisco-style barbecue sauce, that is. ;) Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com4tag:blogger.com,1999:blog-5054906604952008571.post-22043510099566216512013-03-03T22:42:00.001-08:002016-07-13T16:15:29.889-07:00Meeting Mezcal<span id="goog_1560090730"></span><a href="http://www.blogger.com/"></a><span id="goog_1560090731"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8Pt-kkjBk2x1Uukv4bWXTq_W6wcww11_X7WH3q92oFygQWldxhA1JSSOExBOmWtMZCrwXeaVVmIJPTxswx8e9XFfR9I-MtmrrbviON3WG2VjLeLKdClPidgGBYlvfDpWEIFjjsCkmCZ4/s1600/jhk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8Pt-kkjBk2x1Uukv4bWXTq_W6wcww11_X7WH3q92oFygQWldxhA1JSSOExBOmWtMZCrwXeaVVmIJPTxswx8e9XFfR9I-MtmrrbviON3WG2VjLeLKdClPidgGBYlvfDpWEIFjjsCkmCZ4/s320/jhk.jpg" width="239" /></a></div>
He leaned across the table and whispered, have
you ever tasted mezcal? “He” being the aptly named Cocktail Whisperer, <a href="http://cocktailwhisperer.com/">Warren Bobrow</a>.
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I had been invited to join <a href="http://foodwishes.blogspot.com/">John</a> and travel to Portland where
he and<a href="http://makingsundaysauce.com/"> Andrew Scrivani</a>, were teaching a class at the <a href="http://www.foodista.com/ifbc2012">International Food Bloggers Conference</a>. Warren was also attending and teaching a freestyle
mixology class, and that evening found the four of us dining together at <a href="http://oxpdx.com/">OX</a>.</div>
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We had walked several blocks from the hotel, so by the time
we were seated, we were ready to eat; appetites made a bit more aggressive by
the heady smells of smoky grilling meats sizzling in the open, wood-fired
kitchen.</div>
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After some very satisfying appetizers paired with lively
conversation and a full-bodied red Argentine wine, I was presented with a
perfectly charred, beautifully marbled, rib-eye steak. It did not disappoint.
Mid-way through the meal, Warren leaned in and asked if I’d ever had mezcal,
and then seemed rather delighted to hear I had not.</div>
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With noticeable excitement, he had merely to turn around and with one step was at the bar and speaking to the barman, and with another, returning with a shot glass and a bottle of <a href="http://delmaguey.com/chichicapa/">Del Maguey’s Chichicapa</a> in hand. Smiling, he gave me a quick crash course on the spirit’s background and its industrious founder, <a href="http://delmaguey.com/ron-cooper-interview/">Ron Cooper.</a> Warren reveled in revealing a treasure trove of great stories he’d amassed during his adventurous, drinking-related travels. Needless to say, the mezcal and ensuing conversation were a perfect pairing with the
rest of my steak.</div>
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As I sipped, I remember gazing past his shoulder to a
well-stocked, very inviting bar, filled with the usual array of different
colored bottles. And for whatever reason, the image shifted slightly, and it
made me think of having just opened a large box of crayons for the first time.
Each one a different color, with hues both familiar and new, sharp and ready,
just waiting to be plucked and drawn out. A spontaneous observation of
something familiar, but never seen through mezcal eyes before. This was a
magical elixir.</div>
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I’ve since read, mezcal is a spirit made from the
<a href="http://delmaguey.com/process/">fire-roasted heart (piña) of the maguey</a>, an agave plant native to Mexico. By
roasting them underground, the Piñas give mezcal its distinctive smoky
properties. As my one and only experience with mezcal, all I can say was Ron
Cooper’s Del Maguey <a href="http://delmaguey.com/chichicapa/">Chichicapa </a>was spectacular and must be sipped again soon.</div>
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My curiosity has been peaked by this, new to me spirit, and
I look forward to buying a bottle to try with barbecue. In viewing Ron’s site,
I learned of his passion for highlighting specific and single village varieties of mezcal, and that like wine, the terroir imparts its stamp. Same is true for mole, as each region of Mexico is known for its own specialized
recipe; the flavors and characteristics reflecting the area where they are
produced.</div>
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His Chichicapa, produced in the village of Chichicapa,
is<span style="mso-spacerun: yes;"> </span>about two hours south of Oaxaca
and the resulting mezcal has elements of smoke enhanced by definitive notes of
chocolate on the finish. Which then got me thinking about similar notes of
chocolate found in <a href="http://sfqinfo.blogspot.com/p/the-story-of-sfq.html">SFQ</a>, and how much fun it would be to pair different mezcals
with smoky barbecued meats. Similarities further overlapping in that barbecue
also has distinctive regional varieties, so the possibilities are endless.</div>
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I’m pulling a quote from Ron’s site, “You don’t find mezcal,
mezcal finds you.” And because of that chance meeting, I may find myself seated
across from a certain someone, eating a certain smoky piece of meat, and I’ll
be the one leaning over and whispering, “have you ever tried mezcal?”</div>
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For more of Warren’s writing, check out <a href="http://cocktailwhisperer.com/?p=343">“Buffalo Trace and Ribs | On Whiskey”</a> in OKRA, the online magazine of the Southern Food and
Beverage Museum. His post recounts his pairing of SFQ sauced ribs with a smoky
bourbon, among other things.</div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-53893046226014993242012-09-12T21:47:00.000-07:002012-09-12T07:36:52.189-07:00Being in the Right Place at the Bi-Rite Time<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsp7DWz3jqWftV5Fz154oCAQOSYenRrQqbsndrf6sh3MFWP1V9SBMZ7wjS2XyYkXz70kkNNGt2V7wo3KPYOwT6xoVI4N_4yQQCJeJQL_DMUgeZlFwHHFSbGEACUv1d1vbLLNTAy5qQkZE/s1600/2640667327_3296a66e06_z.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsp7DWz3jqWftV5Fz154oCAQOSYenRrQqbsndrf6sh3MFWP1V9SBMZ7wjS2XyYkXz70kkNNGt2V7wo3KPYOwT6xoVI4N_4yQQCJeJQL_DMUgeZlFwHHFSbGEACUv1d1vbLLNTAy5qQkZE/s320/2640667327_3296a66e06_z.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><a href="http://www.flickr.com/photos/p200eric/2640667327/sizes/z/in/photostream/"><i>Photo by p200Eric via Flickr</i></a></span></td></tr>
</tbody></table>
Imagine you just started producing a brand new artisan
barbecue sauce. You have no customers, let alone any stores that carry it. What
would be your ultimate fantasy scenario for being “discovered?” Maybe it would
go a little something like this…
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You get invited by a friend to sell your sauce at something
called the <a href="http://newtastemarketplace.org/">New Taste Market</a>. It’s held once a month in a church on Potrero
Hill, and features a collection of local food producers. </div>
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A buyer named Alli from <a href="http://www.biritemarket.com/">Bi-Rite Market</a>,
considered San Francisco’s premier neighborhood grocery store, happens to be there
and tries your sauce. She loves it, and invites you to bring some by the store
for the rest of the staff to taste. You do. They love it.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSp6PDW96mtEmcDnbHqNv-OBSOwbslpz9qhBSFt8wOLDBBJ-y-T31uo1hen5pXyHHuGnTm_e9kutmV52FFrIbhlikl_zc1sLBWO8_-XLYjQTHzRYY-enREA5a_dpyi6hepVtX587k7k6W/s1600/hfffuyfuyf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSp6PDW96mtEmcDnbHqNv-OBSOwbslpz9qhBSFt8wOLDBBJ-y-T31uo1hen5pXyHHuGnTm_e9kutmV52FFrIbhlikl_zc1sLBWO8_-XLYjQTHzRYY-enREA5a_dpyi6hepVtX587k7k6W/s320/hfffuyfuyf.jpg" width="320" /></a></div>
Before you know it, it’s not only
on the shelves, but they’ve put a sign next to it to promote it for you! Yep,
that sure would be like the dream scenario. Well, that’s what happened! That’s
exactly how SFQ made it into it’s first store, and we’ve been riding that wave
of good fortune ever since. </div>
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One of the great things about <a href="http://www.biritemarket.com/">Bi-Rite</a>, besides the amazing
selection, is the incredibly knowledgeable and passionate staff. They really
take pride in learning about each product, how it’s made, as well as how it’s
best enjoyed. </div>
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It’s been a great relationship, and one that continues to
flourish to this day. So, thanks again to Alli, Sam the owner, and the rest of
their incredible staff. Remember, dreams do come true…sometimes literally.</div>
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Please enjoy this beautiful video, which was shot to promote
Bi-Rite’s cookbook, <i><a href="http://biritemarket.com/book/book-order/">Eat Good Food</a></i>. It does a way better job than I ever could of
explaining why Bi-Rite is such a unique and special place. Enjoy!</div>
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="338" src="http://www.youtube.com/embed/Ns0ekFWTvsQ?rel=0" width="600"></iframe>Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-71912206605263509102012-09-07T22:26:00.000-07:002012-09-07T23:07:51.104-07:00Fresh Meat! SFQ Now Available at San Francisco’s Salumeria<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaz3jkB1W12T4RXVlS4_8i5Er9hcpDMio2PPgXVPuFGDB19HyN8_sZ3JjWHjqT-WyASoguJQJKoGd8p8ng0a9Ih3N3JaN2dPF4ExeeDphqVmcF8ZW3lINI3Jgb3XWiuK0CoO61wD9WUHq/s1600/Salumeria-081.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaz3jkB1W12T4RXVlS4_8i5Er9hcpDMio2PPgXVPuFGDB19HyN8_sZ3JjWHjqT-WyASoguJQJKoGd8p8ng0a9Ih3N3JaN2dPF4ExeeDphqVmcF8ZW3lINI3Jgb3XWiuK0CoO61wD9WUHq/s320/Salumeria-081.jpg" width="320" /></a></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: normal;">We are proud to announce that SFQ will now be available at
<a href="http://www.salumeriasf.com/">Salumeria</a>, a new deli and specialty food shop in the Mission. <a href="http://www.salumeriasf.com/">Salumeria</a>
was opened by the same team that operates <a href="http://www.flourandwater.com/">Flour + Water</a> and <a href="http://www.centralkitchensf.com/">Central Kitchen</a>, and features a wide
array of take-out/eat-in gourmet goodness.
</span></div>
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<span style="font-size: normal;"><br /></span></div>
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<span style="font-size: normal;">Chef Thomas McNaughton's newest venture is quickly gaining
a loyal following by serving some impressive sandwiches, as well as housemade pates,
cheese plates, and salads. For more info on this exciting new addition
to San Francisco’s food scene, please <a href="http://www.salumeriasf.com/">check out their website here</a>, or better
yet, stop in and pick up something delicious, and of course, a jar or two of
SFQ. Enjoy!</span><br />
<br />
<span style="font-size: normal;"><i><span style="font-size: x-small;">Photo courtesy of Salumeria</span></i> </span></div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-51042335947823431622012-08-17T11:11:00.000-07:002012-09-12T11:35:26.408-07:00Somewhere Over at Rainbow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwkbPLC_68ac3S2J59Xts0R724aklLcw8JP4BxvOu_Nv93WtgeVdtxzKFZ96iw4Zsu3bCoqv2aZA9VACDSMB3-7kPFgAYkfcScQDhHKZPLV8j9d7rFCVqwVvO9ZdSK5R9tDmK8eDiErwb/s1600/rainbow-grocery.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwkbPLC_68ac3S2J59Xts0R724aklLcw8JP4BxvOu_Nv93WtgeVdtxzKFZ96iw4Zsu3bCoqv2aZA9VACDSMB3-7kPFgAYkfcScQDhHKZPLV8j9d7rFCVqwVvO9ZdSK5R9tDmK8eDiErwb/s320/rainbow-grocery.jpg" width="320" /></a></div>
We’re always telling people what a great sauce SFQ is for non-traditional barbecues, so it was a great validation of that boast when we found out that one of San Francisco’s original alternative markets, <a href="http://www.rainbow.coop/">Rainbow Grocery</a>, was going to begin carrying the sauce.<br />
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Hey, when it comes to barbecue sauce, it doesn’t get any more non-traditional than meat-free!
That’s right, <a href="http://www.rainbow.coop/">Rainbow Grocery</a> doesn’t sell any meat at all, and yet they still realized the potential for this unique condiment for use with their extensive selection of vegetables and soy products. Spicy grilled tofu anyone?<br />
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Anyway, if you’re in the Bay Area and have never shopped at this worker-owned grocery store, be sure to head over and take a look. They also have a great selection of health and home products, and the staff is great. Check out their website <a href="http://www.rainbow.coop/">for more information</a>. Enjoy!
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-50193677951018226462012-03-27T22:47:00.005-07:002012-09-08T14:37:09.398-07:00Barbecue Vinaigrette! As Easy as 1, 2, 4!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzgYjYG6y0bxTYeBznpxvHMv267Y8bop7WkTdbpYQW8u9jF8D7r6c7r1qlIsmzENq2uhraCenkymp-MFK5iyQNnA6wDCe0WzQNntuRkkbI07S1PCTqljPbcTS00aXjXXQ4OM4u5hr01ju/s1600/IMG_7739.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzgYjYG6y0bxTYeBznpxvHMv267Y8bop7WkTdbpYQW8u9jF8D7r6c7r1qlIsmzENq2uhraCenkymp-MFK5iyQNnA6wDCe0WzQNntuRkkbI07S1PCTqljPbcTS00aXjXXQ4OM4u5hr01ju/s1600/IMG_7739.jpg" /></a></div>
And by 1, 2, 4, I’m referring to combining one part barbecue
sauce with two parts vinegar and four parts oil, which are the magical
proportions for mixing up a batch of what I think will be the most delicious
salad dressing you’ve tasted in a while.<span style="mso-spacerun: yes;">
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Next time you’re thinking salad, why not change it up a bit?
This recipe could not be any easier. Forget the blender, forget the drizzling
and the whisking... all you need is to pour those three ingredients into a
mason jar.</div>
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Hopefully, you’re already a fan of SFQ, and its traditional
applications, but this recipe offers another great way to enjoy this versatile
sauce. </div>
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<b>Barbecue Vinaigrette Recipe</b></div>
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(makes about 1 3/4 cups)</div>
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1/4 cup SFQ</div>
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1/2 cup rice wine vinegar</div>
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1 cup vegetable oil</div>
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Add ingredients to a mason jar, screw the top on tightly,
shake vigorously for one minute and viola!</div>
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Serving Suggestions: Use this for literally any recipe or
dish that calls for vinaigrette. Above you can see this dressing a raw corn
salad.<span style="mso-spacerun: yes;"> </span>Another easy salad idea is
to toss it with baby spinach and crumbled bacon, and if you'd like,<span style="mso-spacerun: yes;"> </span>topping it with a few chicharrones
makes for a great and surprising crouton idea. I hope you give this delicious
dressing a try soon. Enjoy!</div>
Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-26170515372352479062012-02-12T01:40:00.011-08:002012-02-28T22:49:04.400-08:00SFQ Selected as Semi-Finalist in The Next Big Small Brand Contest!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSaUvXDgSlbBbBUBxOsOUXO5irNJJM1zMOFFe2xZfC7V4fW3Vi4B75cwtpQNjsbfT32GyCqVwfOFKlUEnEb3Ki6kZLTkeIyhftUU6zCqSuaQRoTbpnarLjA32N0RbU1aQx3Y2hUm3RxQ4/s1600/logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSaUvXDgSlbBbBUBxOsOUXO5irNJJM1zMOFFe2xZfC7V4fW3Vi4B75cwtpQNjsbfT32GyCqVwfOFKlUEnEb3Ki6kZLTkeIyhftUU6zCqSuaQRoTbpnarLjA32N0RbU1aQx3Y2hUm3RxQ4/s1600/logo.jpg" /></a></div>Big News! This past Thursday, I found out that SFQ was a chosen as a semi-finalist in <a href="http://nextbigsmallbrand.com/contest/">“The Next Big Small Brand Contest!”</a><br />
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This is the third year of the contest, but the first time San Francisco and the Bay Area have been invited to face off with other New York culinary entrepreneurs in what is being described as a friendly food fight!<br />
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If you'd like to follow our progress, I’ll be posting updates on twitter. If you're not already following <a href="https://twitter.com/#%21/SFQsauce">@SFQsauce</a>, please do. Stay tuned!<br />
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<span style="font-size: large;">UPDATE! </span> <br />
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Just wanted to inform you, that we were not chosen as finalists. While we were honored to be selected as semi-finalists, the ultimate winner will be announced on March 27th. Thank you for rooting for us and for your continued support! And best of luck to all those still in the running!Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0tag:blogger.com,1999:blog-5054906604952008571.post-34518805800080920322010-08-16T13:04:00.000-07:002013-04-09T19:15:07.867-07:00Welcome to SFQ<div class="separator" style="clear: both; text-align: center;">
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It was July 2009, and the conversation began in the kitchen. John and I were talking BBQ and the fact that San Francisco didn't have a signature barbecue sauce. </div>
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<a href="http://4.bp.blogspot.com/-2d_8dUj9npc/Tv0FZGI3ksI/AAAAAAAAAM8/IWmhJDW0ECs/s1600/IMG_1504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2d_8dUj9npc/Tv0FZGI3ksI/AAAAAAAAAM8/IWmhJDW0ECs/s400/IMG_1504.JPG" width="395" /></a><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">That led to a long debate as to what could, should, and would be in a </span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">"San</span></i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> </span><i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Francisco-style"</span></i><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"> barbecue sauce, and the first batch of SFQ was created. We ultimately decided it must include three of San Francisco's favorite things: the finest chocolate, coffee and red wine (in the form of an oak-aged wine vinegar.)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Using those ingredients as our inspiration, we took our favorite Kansas City style sauce recipe and added spices from Southeast Asia, China, India, Latin America, and the Mediterranean and created what we think is a great barbecue sauce!</span><br />
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<span class="Apple-style-span" style="color: #1d1d1d; line-height: 20px;">*This sauce is made with all natural, mostly local ingredients including CA. organic, vine-ripened tomatoes and CA. organic, oak-aged red wine vinegar, CA. chocolate, coffee, molasses, chilies and spices. Contains NO high fructose corn syrup.</span></div>
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<b><span style="font-size: large;">Orders may be placed using the PayPal "Buy Now" Button below:</span></b></div>
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<span style="font-size: large;">Orders include: 4 (9-oz jars) $28.00 plus $15.00 shipping and handling</span></div>
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<span style="font-size: small;"><i>Please allow 2 weeks for your shipment. Available only in the U.S.</i></span><br />
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<b><span style="font-size: x-large;"><i><span class="Apple-style-span" style="font-style: normal; line-height: 20px;">Our Latest Recipe Using SFQ</span></i></span></b></div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/fJ0H0pP57ZQ" width="560"></iframe>Michele Manfredihttp://www.blogger.com/profile/11264248272461155641noreply@blogger.com0