The Fishing Journey

By guest blogger, Molly Blaisdell

Images provided by the author

Most anyone that knows me, is well aware that the last activity I would ever willingly choose to do is fishing.

However, in my journey of firsts, I was compelled and encouraged to try my hand at the art of throw net fishing while in Hawaii at the Travaasa Hana Resort. Formerly known as the highly acclaimed Hotel Hana Maui, this property is perhaps Maui’s most exclusive and private of resorts.

While one of the features of the hotel is its very healthy list of complimentary resort amusements, my traveling companion and I decided to opt for something neither of us has ever done before.  He and I could have selected any one of a series or curious activities, like a coastal horseback riding, historical walking tour, archery, Ukulele or hula lessons, or a Holoholo bike tour…all of which sounded intriguing, but in some form or fashion, one of us already had an encounter with the aforementioned.

To our delight, we were the only guests signed up for the 10am fishing excursion, until two last minute nellies busted in during our on-the-ground tutorial at the fashionably late time of 10:30.  Although the two of us were nearly done with our schooling, our very gracious guide and “kumu” (teacher), Andrew politely welcomed them into our training grounds and repeated all the core skills and set up.  I’m not very patient and these two late-comers were not quick studies.  I grew tired, waiting.

Anyway, once the “nellies” seemingly had the hang of it, we headed for the ocean.

 
While I was with a group of men, they insisted on “ladies first.” I actually think this was more about letting someone else be the guinea pig as opposed to any gentlemanly, polite gesture.

So, away I went.  I gathered my net, twisted, throttled, tossed it over my left shoulder, and finally, getting it set in an awkward 10 degrees of instruction sort of way.  Andrew and I headed out to the corals and he pointed in the direction for which I should cast my fishing net.  The ten pound “blanket” hung around my body entangling me in a web of mystery and it felt all of a sudden very intimidating.  Being in the water and trying to hoist this mesh from my hands, arms, legs and hip was going to prove challenging.

 
I counted to myself: one, two, three.  My focus was on Andrew’s target and I was determined to succeed, with the entire beach of fishermen watching, my kumu attentive and my companions curious if a girl could manage this Hawaiian tradition of male virility.

I cast my net, it fell gracefully atop the space in the coral and I cheered internally…at least I was successful in the casting process. 

Andrew and I quickly went to retrieve the net, to evaluate my “catch.”  While not impressive, I did indeed wrangle in two Butterfly Fish, which are known in Hawaii as monogamous mates.  Interesting…I think I caught a couple that was ready to tie the knot.

Anyway, as per Hawaiian tradition and culture, you must throw back your first catch of the day, so after the photo op., Andrew released my love “birds” back into the ocean.  I took this as a sign.

So, next up were the three men in our “school.”  Each one displayed their prowess with the net, trying to get their steps in line and cast as deep as possible.  Each one, subsequently, failed at catching anything other than ocean debris and leaves.

I tried hard to be a good sport, and at the end of the day, I think I got the nod that girls aren’t all bad.

Chef at Precita Park Cafe Has a Magic Touch

By Emma Krasov, photography by Yuri Krasov

 
It might be a miracle of the holiday season, or the everyday sorcery of the San Francisco culinary scene, but some serious kitchen magic is going on in an understated Precita Park Café on a residential street corner in Bernal Heights neighborhood. 

Chef Tu David Phu – a forager and an inventor of new dishes – will put on your table a number of seemingly uncomplicated creations of such subtle beauty you won’t believe you are sitting in a casual all-day café, frequented by mommies with kiddies and laptop junkies, and not in an upscale establishment in the Financial District.   

For his California bounty-driven cuisine Chef Tu forages wild fennel and rosemary, makes his own mozzarella, ricotta, and mascarpone, and creates a new kind of creamy finger-licking risotto every night. House-made is a key word on Precita Park Café’s menu, and you can’t go wrong with any of its offerings.     
 
House-made flat bread, chewy and cheesy, and excitingly crackly around the edges is fragrant with specks of foraged rosemary, and is a great companion to an antipasti plate filled with fresh mozzarella, prosciutto, and hummus. And not just hummus, mind you, but an elaborate combination of garbanzo bean puree, preserved kumquats, pumpkin and pomegranate seeds, and olive oil and balsamic sprinkle.    

 
Among the handcrafted pizzas Champignon pie is king, made with fresh mushrooms, goat cheese, parmesan, truffle oil, and arugula. Corn meal crumbs at the bottom – a sure sign of an in-house from-scratch creation – add a nice crunch to the thin yet deliciously soft crust.
 
On the night we dined, the chef’s selection of risotto contained diced Fuji apples, shaved parmesan, parsley leaves, and black truffle oil, and was positively addictive. By the time this little masterpiece of muted color palette arrived at our table, I was feeling rather full, but after consuming my first forkful, I just couldn’t stop eating it. Good that my dining companion demanded his share – I had to reluctantly pass the plate over to him.

 
In exchange, I got his plate of succulent corned beef short ribs – house-made, of course – with butter-braised cabbage, red onion, and Dijonnaise – a deeply satisfying main course for a rainy winter night.

 
House-made Tiramisu for dessert – the creamiest I’ve ever tried, was rivaled only by a sophisticated Affogato served in a bowl of cinnamon ice-cream flanked by two tiny ceramic cups – one with a strong blooming espresso, another – with sinfully dark hot chocolate to pour over ice-cream.

A well-selected wine list with great by-the-glass choices and an array of California micro-brews rounds up the menu at Precita Park Café.

Perhaps, its most satisfying feature in this day and time is the value, ‘cause the quality of food, drink, and extremely friendly service here far exceed the prices – no dish over $16. There is also a Just for Kids menu with all the kiddy staples at $3 each.  

 
The ambiance is clean, unpretentious, and very accommodating. There is a “living room” corner at one end of the dining room, with sofa, love seat, and a coffee table, and a row of cozy two-seaters by the bar/open kitchen. 
 
A vintage red Monark bicycle tops the blackboard listing healthy drink specials and healthy business principles the establishment lives by.

And speaking of holidays, although I personally celebrate the Gregorian calendar’s change of a year, a.k.a. New Year’s Eve [wild party], I surely appreciated a festive Christmas tree in the “living room” corner, decorated with shiny ornaments, some of them – dreidels.

 
Precita Park Café is open for breakfast, lunch, and dinner from 7 a.m. to 10 p.m. Monday through Saturday, and from 8 a.m. to 8 p.m. on Sunday, and is located at 500 Precita Ave. in San Francisco. Call 415-647-7702 or visit www.precitaparkcafe.com  

 

How Kikkoman Soy Sauce Changed my Life

By Emma Krasov

My first acquaintance with the Kikkoman soy sauce happened years ago, while I was still living in the former Soviet Union and consuming mostly bland and carbohydrate-rich culinary delights of Mother Russia.  Practically every recipe from my cherished home cookbook contained lard, mayonnaise, sour cream, and butter all in one; and any dish made with tomato paste was considered “spicy.”

One day, a glass bottle with a red cap and dark liquid inside appeared on a grocery store shelf – like an elegant alien among the usual tins of tomato sauce and cartons of gray salt.

I was immediately intrigued and bought my first bottle of soy sauce. Oh, the revelation! I added the novelty to my borsch, to my pelmeni, to my pirozhki, and to every fried egg and boiled potato produced in my kitchen for my loving family. I just couldn’t get enough of the rich fragrant salty stuff that transformed the most mundane everyday meals into festive experiences!  

Since then, Kikkoman say sauce became a staple in my household no matter what country I lived in or what kind of international cuisine I was enamored with at the moment.

Last week in San Francisco, I had a chance to relive the excitement of my early culinary revelation at a screening premier of a new documentary called “Make Haste Slowly: The Kikkoman Creed,” directed by two-time Academy Award nominee Lucy Walker, and dedicated to the 300-year-old Kikkoman brand. The film talks about the meticulous soy sauce brewing, tasting, and packing processes; the first Kikkoman plant opened in the U.S. almost 40 years ago; and highlights the Kikkoman family creed passed down for 19 generations.

The Kikkoman creed articles, such as “Approach all living beings with love,” “Politeness brings peace,” and “Strive to prosper together with the public” far exceed the notion of a production process and speak to a higher understanding of humanity, goals and responsibilities of a successful business enterprise.

The film debut in San Francisco was accentuated by a welcome speech delivered by Steven Teraoka, Corporate General Counsel of Kikkoman Sales USA, Inc.; a traditional sake ceremony, performed by Mr. Teraoka, Masanao Shimada, President, CEO & Secretary of Kikkoman Sales USA, Inc., and Yo Matsuzaki, Executive Chef of Ozumo restaurant with branches in San Francisco and Oakland; a documentary introduction by Dominic Whittles, President of DraftFCB; and a reception with live band, performing on traditional Japanese musical instruments. 

For the reception, Chef Matsuzaki prepared Bacon of the Sea sushi with salmon skin, pickled daikon, bonito flakes, cucumber and lemon juice; anise and sesame beef served in lettuce cups; coconut-chicken dumplings; and Japanese eggplant fritters. Needless to say, all the tasty morsels were made irresistible by Kikkoman soy sauce present in every dish.

Chef Matsuzaki also provided a live demo on preparing scallop sashimi with Kikkoman Soy Sauce.

The first Japanese company to set up a manufacturing facility in the United States, Kikkoman has been known to Americans for more than 50 years, and is the nation’s leading brand of soy sauce and other Asian seasonings today. To learn more about Kikkoman history, products and recipes, and to watch the documentary trailer, visit www.kikkomanusa.com.  Photography: Steven Mullen and a film poster courtesy of Kikkoman.

The End of the World Averted by a Burlesque Show at Exit Theatre in San Francisco

By Emma Krasov

Old news by now, but the world didn’t come to its end on December 21, 2012, as predicted by multiple misinterpretations of a Mayan calendar set in stone.
However, in case the possibility has been lurking out there, many people and even organizations felt compelled to go in style.
DIVAfest, an organization that combines theater, dance, burlesque, music, visual art & crafts, empowerment workshops, lectures, demonstrations, and symposiums inspired by women, presented a special performance on its presumed last day on Earth, DIVA or Die Burlesque’s All Holiday Show.
 
The boisterous Em Cee Odessa Lil announced from the stage of the EXIT Theatre in San Francisco that the show would celebrate all holidays at once, just to be on the safe side should out planet blow up before midnight.
And then it started and went on, featuring Red Delicious (Christmas Day) with “I’ll Be Your Santa Baby;” Red Velvet & CoCo Jewelle (New Years) with “Auld Lang Syne” ; Dangerous Delilah (Valentine’s Day) with a pink vinyl S&M number; Elyse Elaine (Carnivale) with Brazilian capoeira; IfNWendy  in St. Patrick’s Day; three members of the troupe in Easter Bunny Hop; Laura Borealis in 4^th of July; Sgt. Die Weiss in Talk Like a Pirate Day; Rosey Bottycelli in Halloween; Red Velvet in Veteran’s Day, and Tasty Temptress in The new Thanksgiving. 
 
For a grand finale,IfNWendy and others performed a Mayan Ritual of virgin sacrifice to avert the Apocalypse, which they actually did.  
Cheered by their apparent friends, family members, and random audience members in a small Tenderloin theatre, the courageous DIVA or Die Burlesque women of all body shapes, weight categories, and ages (besides underage, of course) heroically struggled through pesky wardrobe malfunctions and obvious lack of rehearsal time, delivering a one-night show that might have been a one-in-a-lifetime event should those Mayan interpreters have done their job with a little more professionalism, diligence, and dedication. The good thing is that following its 10^th annual 2012 festival, DIVAfest is now programming events and performances year-round. More info at: www.divafest.com or www.theexit.org.
Images: courtesy of DIVAfest.