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Tartine | Part 2 | San Francisco

If you’re like me, my guess is you were rather intoxicated by yesterday’s Video on Tartine and their beautiful process. At moments I’m pretty sure you could smell the sweet steam rising off of the piping-hot, freshly baked bread. I know I could. And there’s nothing like the smell of freshly baked bread to stimulate the appetite! So today I thought I’d share photos of our delightfully rustic and delicious mother-son lunch.

I have a {rather ironic} confession to make. I am currently not eating bread. In fact, no gluten of any kind. One might think it a cruel joke to go to a world-class bakery whilst unable to partake in the golden-crusted goodness. The truth is, I found so much joy in living vicariously through my son’s gastronimic glory that my sweet little baby gem salad tasted just as incredible to me.

OK, so remember the gorgeous country loaf that Chad makes? This golden orb of perfection is sliced not across the short side as is typically done, but rather lengthwise, essentially trimming the top and bottom crust off the loaf.

What’s left is the most indulgently portioned slices of bread to make their hot pressed sandwiches. This is of course what my sweet son ordered, deftly selecting the prosciutto and provolone with dressed arugula. Truly a classic {I have no idea how he has such great taste at such a young age!}.

We sat down at the charmingly simple harvest table {joined by the most fascinating chef and his family…but that is another story} and awaited our plate fate. We were not disappointed.

Cut into 3 delicious chunks of hot pressed sandwich heaven, my son’s eyes fairly popped out of his head when he caught sight of this mid-day meal’s perfection. I just love the way it was plated.

My favourite touch was the carrot {complete with a bit of green top}. Scrubbed but not peeled to maintain the “freshly pulled from the garden” look and feel, these quiet and unassuming carrots are quite a surprise. No longer “chompy-crunchy,” they are more of an “al dente crunchy” as they have been pickled in some kind of zesty, spicy, surprise-when-you-least-expect-it kind of pickling juice that I can only describe as magical.

Isn’t the salad just gorgeous? The olive oil and lemon based dressing definitely had it’s own kind of spicy magic happening. The team at Tartine are certainly full of tasty little secrets at every turn.

If all of this baked beauty has you inspired to turn your hand at bread making at home, then Chad’s cookbook is a MUST. You can get it here.

Wishing you a warm and fragrant Wednesday!

By Sarah Walker The Curated House|September 12th, 2012|0 Comments

Tartine | Part 1 | San Francisco

I love a good story. The kind with a rhythm, with a persistent protagonist who perseveres and finds a way to push through challenges to overcome and create the things that legacies are made of. And today I am excited to share just such a story through the journey of a humble, magical bread-maker. Chad Robertson and his wife, pastry chef Elizabeth Prueitt, have created what can only be described as an iconic bakery and café in the heart of the Mission District in San Francisco. I recently had the delight of visiting their aromatic corner of the earth with my son. The perfect mother-son date. {After all, the way to any man or boy’s heart is indeed through their stomach.} This video will help you to understand why we were completely won over. They truly embody my motto: “beautiful process, beautiful product.”

No doubt I’ve whetted your appetite for further delicious details! More soon. I promise.

xo
s.

By Sarah Walker The Curated House|September 11th, 2012|0 Comments

MARCH | San Francisco

Today I had the privilege of stumbling upon a true gem in the city of San Francisco. Nestled in Laurel Heights, MARCH‘s bright, clean and beautifully edited interior feels as much like a gallery as a high-end kitchen, pantry and table purveyor.

All interior photographs by Angie Silvy

Their curated and collaborative collections include items from Ted Muehling, Brickett Davda, Christiane Perrochon and Jasper Conran. I was particularly enchanted by the constellation-like glazes on some of the smaller, handcrafted ceramics from Victoria Morris, not to mention the stunning, bespoke butcher block tables which would be quite a welcome addition to almost any of my clients’ kitchens.

MARCH’s in-house line of spices and sea salts – handcrafted in the city by Le Sanctuaire – are beautifully branded with the store’s exquisitely simple typographic labels wrapped around apothecary-esque blue glass jars. The full collection would look stunning in the neatly ordered spice drawer of any truly epicurean kitchen. MARCH’s evident love of wood is just one of the reasons they feel like “my people,” as seen in the stunning, hand-carved kitchen tools, cutting boards and gorgeous, live-edged presentation boards.

I have no doubt that the good folks at MARCH subscribe to the beloved philosophy that food should look as good as it tastes. Their stunning space and beautifully curated products speak to that philosophy with great attention to detail and utterly sophisticated delight. No doubt they are on their way to iconic status in this fine city – well worth a visit the next time you are in town.

xo
s.

By Sarah Walker The Curated House|September 5th, 2012|0 Comments