by Jen Dalton, writer and guest at Localize
“Delicious! I just feel like Monday night dining starts the week off right!” Those were the exact words of one of my tablemates at the latest Localize event held at Local Kitchen & Wine Merchant over on 1st and Folsom. It was my first foray into this exploration of incredibly delicious local eats and wine and such a pleasant experience was had by all. “Yumtacular,” that’s what I had to say about it.
I was a little late arriving but the minute I walked in the door I was greeted by Dava Guthmiller, the host and founder of the monthly eating and meeting event, and told to join one of the many tables already seated. “There are no two tops,” she told me. “We like to keep it very open and livingroom-esque.” And, of course, folks just spoke out when they wanted to, blurted out questions for our host, and joked with the evening’s chef, Ola Fendert recently of Oola fame, who cooked up a very winter and provincially French menu expertly paired with select Teira wines.
The winemaker was there to tell us all about the vino, but not in some boring may I please dig into my truffle and potato soup sort of way; rather in a let me regale you with a hilarious story of meeting Julia Child when I was 19 and how she, my Grandmother’s best friend, introduced me to the art of life, which is eating and drinking, of course.
While we enjoyed our intimate and lovely dinner of Capay Farms Organic Potato Soup with Parmesan Crisp and Shaved Truffles paired with Teira 2007 and 2005 Merlots; followed by a Stemple Creek Ranch Slow Cooked Lamb Daube with Root Vegetables paired with Teira 2006 Zinfandel, all followed by a dessert of Caramel Chocolate Cake with Yogurt Ice Cream, oohing and aahhing over it all, conversation flowed quite effortlessly. I sat at two different tables because that’s the way you can roll at Localize, (you can also help yourself to wine and chat with the chef over the open kitchen cum bar) and at each I was happy to hear people talking about food and food related topics. We talked Youth Radio Eats and the merits of a lunch at Kitchenette. We discussed Caitlin Flanagan’s diatribe against school gardens in the latest issue of The Atlantic, and showed our pleasure for the movies Julie and Julia and Ratatouille. All fun stuff and I learned a lot. I also learned that I must check out the music of the Generationalists and that Chef Fendert totally donated his time to create a very memorable Monday night feast! When’s the next one? I can’t wait to be there.
So I like a great dirty martini, but bad, over salty olives can ruin a perfect drink. There are so many options (http://www.foodsubs.com/Olivpick.html) that there is no excuse for a decent bar to use cheap, old olives. My favorites are Lucques or those big super green low salt ones (I’ll get back to you on the name). But still, be a little creative or at least get the best cocktail olives you can find.
First impressions people! If the first person who I meet at your place is rude, has not idea what’s going on, or generally forgets about me or my reservation, you’re off to a terrible start. Hosts that feel like it’s their place, in control and welcoming are awesome. They can smooth over a long wait, or simply set the tone for a totally great experience.
Good, as in it makes me look good. It needs to be bright enough for me to see the food in my teeth but not to bright as to blind me from a darker dining room. Warm lighting colors help too as this makes the skin look healthy – even if you’re a pasty white person.
For the purse or the jacket, the under counter hook is an essential element to any bar or high top table. Adding your accessories to the back of a chair can get in the way for servers and other guests. Sitting these items on the floor is just poor form, and gets them dirty.
Table One Three has quite a few passions about food & beverage and the dining experience. As we add to this section with our observations, loves and suggestions we hope to expand your dining and drinking awareness. If you have passions that you’d like to share with us, please do. passions@tableonethree.com