Humphry Slocombe, San Francisco

San Francisco is a hub of converging cuisine where just about any flavor can be found, and thankfully that includes foie gras. After a stint on the banned list, foie gras is once again available in California. Chefs across the state are free to continue exploring the ways foie gras can be manipulated to suite any meal. Knowing that some of the most forefront creativity would be in San Francisco, Chef Zach googled “san francisco foie gras” and that’s how we found ourselves arranging a visit to the Mission location of Humphry Slocombe.

humphry slocombe 016

Of the dozens of flavors made, the parlors keep available a handful at a time. If we lived in the City, we would be hard pressed not to visit daily as an excuse to see what’s on the menu. But being that we a party of two in our first visit, three scoops seemed like a good sampling.

peanut butter curry

peanut butter curry

Too often people might think “spicy” when they read “curry” but that’s furthest from the truth here. The curry for the peanut butter curry ice cream added an element that was reminiscent of a southeast Asian flavor profile. Natural peanut butter, ground finely, has a cookie dough texture when frozen. This provided a nice texture to an otherwise very smooth consistency.

horchata

horchata

The texture of the horchata ice cream was different from that of the peanut butter curry, due to the natural cinnamon. The cinnamon flavor was not overpowering, but it was essential in order to bring a hint of grittiness, just like Mexican horchata has. This left our mouths feeling the same as if we had sipped real horchata (and that’s not a bad thing).

secret breakfast

secret breakfast

We played along and did not ask about the secret of the “secret breakfast ice cream” until after tasting it and having a difficult time placing the flavors. Once told, though, it all made sense: bourbon ice cream with corn flake cookie crumbles. Kind of like how bourbon was the secret “coffee creamer” for the grownup adults when visiting Grandma’s, bourbon and breakfast go together in a nostalgic way for August. Humphry Slocombe flavor creators must have had some similar experiences! The ice cream itself was lighter in texture than the peanut butter curry and not as creamy, but just as fulfilling. It was not unlike polishing off a bowl of cereal. The unique flavor of the ice cream with nibbles of corn flake cookies gave this dessert a definite sugary-cereal-on-a-Saturday-morning vibe, but with an adult twist.

foie gras ice cream sandwiches

foie gras ice cream sandwiches

A generous bite of foie gras ice cream waits between two delicate gingersnap cookies. This is what to expect when ordering a foie gras ice cream sandwich, but you can also expect that they might run out just before you get to the front of the line. Despite the limit of one per customer, these little sammies fly out of the freezer from the moment they’re announced on social media. We were lucky enough to try them because we reached out ahead of time and Sean, a Humphry Slocombe honcho, made sure to set some aside for us so that we could write about them here. The ice cream had a caramel-like background flavor, but the foie gras truly was the star. It helps that the texture was very smooth and velvety, just like real foie gras. The gingersnaps were super crunchy and flavorful, which further highlighted the ice cream’s rich taste and texture.

Humphry Slocombe is Zach’s new favorite ice cream parlor. We will not hesitate to drop by any time we’re near and neither should you, no matter the day of the week, even with a line out the door, since the line moves fast and flavors rotate daily. It’s worth it to circle the block to find parking if you’re not a local. No matter what you try in the parlor or pick up to bring home, you won’t be disappointed by the inventiveness and quality.

Off the Grid, Ft Mason in San Francisco CA

ft mason

ft mason

Ft. Mason is a hub of infinite activity, and year after year we find ourselves here for the San Francisco International Chocolate Salon. We’re doing a “staycation” weekend for our fifth time at the Salon, checking into the Suites at Fisherman’s Wharf and touring the City through food. Fitting that our last stop this weekend would be at Ft. Mason, so was our first one for Off the Grid.

off the grid welcoming arch

off the grid welcoming arch

We’ve been to enough Off the Grids (like this one, this one, this one, and this one, twice), so many of the trucks here this night we have seen before. But, with a space as big as the parking lot at Ft. Mason, there were over two times as many vendors here as any of the OTGs we’ve been to before, so we found plenty of delights from trucks (and canopies!) that were totally new to us.

At our previous OTGs we had never seen canopies, but they were aplenty here. Fritas Shack was the first of the non- truck food stands that caught our eye for their lamb tacos. The two deep fried taco shells were super crispy and very reminiscent of Jack In The Box tacos, but with luxurious and luscious lamb. With very few, simple ingredients (onions, cilantro, cotija cheese), the meat was allowed to shine. It had been braised and then pulled, so it had a smoother, more delicate texture than any chewier meat you’d find in almost any other taco.

While ordering, waiting for, and eating our lamb tacos, we surveyed Bok Ssam next door and we couldn’t resit their version of chicken and waffles with coleslaw. The chicken was all thigh meat with a supremely crunchy batter, drizzled with a lightly sweet and salty soy glaze. Backed by traditional buttermilk waffles but with a hint of vanilla, the flavors of the chicken, its batter, and its glaze melded so well with the vinegar-based coleslaw. The freshness of the coleslaw lightened up what had the potential of being a heavy dish.

Drewski’s had been on our radar before, so this time we didn’t let it blip by. Zach’s kicking himself just a little for not trying them out before today, because “hands down, (this is) the best fried mac I’ve had so far. There’s a lot that have good flavor but they’re really greasy, or the ones that aren’t greasy are super dry in the center.” The trio of deep fried mac and cheese balls with smoky bacon and a proprietary spicy sauce was served so piping hot, we had to crack them and let the heat ascend into the rapidly darkening night sky. Proportionately, the ratio of breading to macaroni center was on point. The glue holding together the macaroni center was creamy and cheesy, not at all dried out from the frying process. We didn’t catch what made the sauce spicy but Zach suspects it was chipotle; it was creamy but it packed a bunch that sneaked up on us.

Because Zach can’t resist a tagline like “Eggs On Everythang!” we tried the sliders from Hula Truck. The Twin Peaks sliders, made of succulent Kalua pork and each with its own fried egg, were served on Hawaiian rolls with “Bacon JAMMMM and our special Hula sauce.” It’s quick and easy, simple, Hawaiian comfort food, so if the ingredients sound appealing to you, then you won’t be disappointed.

Dessert came in two rounds tonight, the first from 3-Sum Eats. As a special for St. Patrick’s Day only four day’s away, the truck was making whiskey espresso whoopie pies as big as teacup saucers. The cookies’ texture was somewhat cake-like with chocolate morsels scattered throughout to give something to chew on. Between the two cookies, the buttercream filling was smooth and rich. This treat is suitable for children despite the name – the whiskey flavor translated into a muted smokiness to highlight the dark coffee and chocolate. We weren’t about to dissect the whoopie pie just to pinpoint where precisely the whiskey and espresso laid among the cookies and the filling, so taking it bite by bite as a whole, it was overall a delightful goodie.

For the coup de grâce with a little je nais se quoi made à la minute, we had foie gras and raspberry cotton candy – an avant-garde and risqué pairing of haute cuisine by Sugar & Spun, whose owners love to experiment with molecular gastronomy. The tangy tart and sweetness of the raspberry cotton candy base would have been overwhelming on its own without the salty foie gras to balance it, and all at a fair price. The foie gras had been freeze-dried, powdered, and liberally shaken onto the mounds and mounds of cotton candy. Combining sweet, savory, tangy, and tart, with the richness of foie gras and the sprightliness of raspberry, this is something to put on a bucket list. To eat this, one must be wary of the weather: wind can transfer the foie gras from the fairy floss to your clothes, and the humidity will make the fluffy clouds shrink after not too long.

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We must admit, we were a little daunted by coming to Ft. Mason on a Friday night. We had only ever been before arriving on a Sunday morning, early enough to find very close parking and also in broad daylight. But parking is vast and you’ll no doubt find some, just as long as you’re ready, willing, and able to amble next to an expansive view encompassing a myriad of boats with bosky hills in the horizon. There are broad walking areas, public restrooms, and multiple driveways, so non-locals should have no issues going on a foodie adventure any time there is one at Ft. Mason.

Adam’s Grub Truck Challenge at the Sunset Mercantile, San Francisco CA

sunset mercantile

sunset mercantile

Sunset Mercantile is an opportunity for the community to come together, enjoying a day of music, food, shopping, and children’s activities. It’s a pop-up festival at Francis Scott Key Elementary and Pi Day 2015 was the second run; an event coordinator told us the goal is to make this a quarterly event.

There was a set list of musicians and story tellers throughout the day, but in the first hour we listened to a variety of competing music warming up: the capoeira booth had a batch of percussion instruments against the middle school choir doing scales, and passing car radios staccato’d by every now and then. Perfect weather accompanied our ambling among the vendor canopies, featuring artisan foods, handmade housewares and jewelry, non-profit representatives, and produce stands.

One vendor who particularly caught our eye was Lexie with her Dino-Mite! collection from Arcata, who makes mugs, printed towels, and essentially any craft she dreams of. The scenes within books are captivating, and the dinosaur mugs absolutely adorable! She makes mugs for her friend’s coffee shop but the patrons’ kids liked them too, so she started making smaller sizes (for hot chocolate, surely not coffee!). She was sharing her booth with her cousin of Andytown Coffee Roasters, offering samples of deliciously dark coffee.

grub truck challenge (9)

adam’s grub truck

We took this in while waiting for Adam’s Grub Truck to warm up. They knew we were coming for Zach to try the Ultimate Adam Bomb challenge.

the ultimate adam bomb

the ultimate adam bomb

Six pounds in 30 minutes, featuring six slices of bread, grilled chicken, fried chicken, spam, pulled pork, bacon, eggs, waffle fries, dinosaur chicken nuggets, coleslaw, cheese, and sauces, a majestic tower of street food staples. Zach had heart that he would triumph.

first minute in

first minute in

He started really strong, taking out the top layer quickly, but soon found that there was more spam than anticipated. There’s nothing wrong with spam in our book, but, well, this was a lot of salty meat.

10 minutes in

10 minutes in

Avocado was a surprise ingredient, a food Zach can handle in conservative moderation, so he separated the “not my favorite” parts in order to figure out how to tackle them later.

about 10 minutes remaining

about 10 minutes remaining

Getting caught up in eating and forgetting about the “not my favorites,” Zach hit a little wall and began to doubt his ability to finish.

final push

final push

He started to pair small portions from each paper bowl so as to knock down the pile of “not my favorites,” but in the end, the Ultimate Adam Bomb claimed another opponent.

what was left

what was left

For his second attempt at a food challenge, he did not do so bad. Part of what did him in were his personal preferences for ingredients, but taking on a challenge is not meant to be easy. Had it been an hour, or had there not been avocado, it would have been a slam dunk. The fun, though, is looking your opponent straight in the eye, muttering “I’m going to eat you,” and giving it your all no matter the outcome.

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