Top 100 Bay Area Restaurants - Boulevard

Last night, I finally finished all my quizzes and papers for both Baking Science and Culinary Math! Though I do have 2 final examination papers on Monday, my classmates and I decided that we need a well-deserved break this weekend - to recharge for Monday's grueling activities.

So we headed to San Francisco where both T and I each had a satisfying Tom Yum Noodle Soup. To make up for 3 weeks' loss of chilli, we simply placed heaps of chilli powder to achieve the "Shiok" factor! We needed that to satisfy our chilli cravings till the next city visit.


Spicy Comfort Food that is Sweet to the Soul.

As we were driving around for a dinner location, Restaurant Boulevard caught my eye! If you have read my previous experience at Tra Vigne Restaurant, you will know that I'm an avid cookbook collector. Boulevard is one book on my wish list and there's no better way to know the book than to eat the food first!

So we stepped in - literally gingerly as we were 4 jeans-clad students in San Francisco's favourite restaurant. It was fine dining and we were so under dressed. Still, I always remember my dad's saying - "What's more important is the available money in your pocket." :)


Sneak shot of Boulevard

At 5:30pm, the restaurant was already full for its first sitting. The restaurant strictly disapproves photo-taking of its beautiful Parisian designer interior so I only managed to take 2 sneak shots.

If only you can see what I saw - cozy seatings under warm lighting, accompanied by the excitement in the open kitchen. When seated at the table counters, you could feel the passion and focus placed in each dish. There was even a cool old-fashioned wood roast oven made of copper.


The Bar at Boulevard

Rows of Acme Sourdough bread were hung up, ready to be sliced and served. Though I'm not a bread fan, I'm falling in love with San Francisco's sourdough. A dab of butter and a bit of Sourdough makes the meal complete.

While good food is key, great company makes it better! To enjoy the fabulous meal together, I had T, Ashley and Brian.


T, Ashley and Me


Brian and T

Now to the food.


Foie Gras with Rhubard jam and brown sugar Angel Cake
I love Foie Gras! Boulevard's version melts in your mouth and was creatively paired with sweet steamed cake. Feed me foie gras anytime!


As a main, I had the highly recommended Hawaii Butterfish (Escolar).

The high-fat Butterfish was caught in the wild in Hawaii, lightly salted and seared to preserve its original flavour. When you have amazing produce, there is really no need to make things complicated. With a drizzle of orange fondue sauce and organic wild rice salad, the Butterfish speaks for itself.

One bite and it MELTS in your mouth! Gosh! I'm still thinking about its sashima-like texture and freshness! Being a seasonal produce, I'm so lucky to have tried it.


Ashley had the Angus Filet Mignon & Short Rib which was wood fire grilled and roasted. I'm not a fan of beef so I didn't know how to appreciate a bite. But Ashley loved it so I'm sure it was yummy.

The food was so good that all four of us were totally silent during the main course.

Good Food Speaks for Itself.

And with 4 aspiring pastry chefs at a table, we definitely couldn't pass on the desserts!

Jessica Sullivan is the pastry chef of Boulevard. I need to check out her bio.


Toffee Pudding with Butterscotch Ice Cream and Caramel Pudding.

I've recently developed a little for caramel and butterscotch after attending my science class on Sugars. Watching the simple chemical reactions of simple syrup to caramelisation and crystallisation made me appreciate the multi-facades of sugar.


Chocolate Angel Cake, Chocolate Cream and Opera.
The opera was the best of the three - french, mocha and decadent.

Personally, I felt that desserts were a letdown as compared to some in Singapore.

Though the selection of desserts came in sets of trios, they were not sophisticated. The "coarseness" of the desserts were incompatible with the elegance of the dishes.


Get the cookbook!

Still, Boulevard gets my vote for being one of the best resturants that I have been!
I'll love to bring a loved one there for an unforgettable time.

Executive chef Nancy Oaks has done and is continuing her amazing ways at Boulevard and if you are interested, you can visit the Restaurant at www.boulevardrestaurant.com

If I'm going again, I'll make reservations and get the seats with a view of San Francisco Bay - I need to work my money :)

My Classmates

I'm so happy to be in my Class!

Officially, I'm part of Baking and Pastry Section 50, and this is special for CIA! We are the 50th class of the Baking and Pastry programme, and there are 10 of us!

Here is the brief profile of my classmates (no photos as yet):

1. Angela - Originally from NY, working in San Francisco and a career-changer like me

2. Kassandra a.k.a KC - from Sacremento and has a degree in culinary arts and hospitality.

3. Jennifer - Originally from Santa Cruz, was working in Hawaii in a bakery

4. Scott - a recent culinary arts graduate from CIA's New York branch in Hype Park

5. Maria - a private chef from Atlanta

6. Ashley - from Washington State and worked in a catering company

7. Brian - from Orange County (Disneyland) and worked for 2 years in a kitchen. Degree in Psychology

8. Ariya - from Long Beach and previously worked in a hotel

9. T - from Bangkok and she is well-versed in Asian cuisine! Did a year in Singapore and worked in a hotel

10. Me - wannabe pastry chef with limited home baking experience :)

Only Angela and I have no professional kitchen experience so we are in a tough group!

Miette's Macarons

As some of you know, I am a Macaron - fanatic! I love Macarons and I can eat them daily! If you have tried macarons before and know its intense sweetness, you will probably think that I'm nuts and soon to be diabetic :)

But I love Macarons - french macaroons which are essentially 2 sweet biscuit-like meringues with a filling.
To satisfy my cravings and save my money, I spent 3 weeks experimenting and perfecting macarons in Singapore.


Chocolate and Lemon Macarons for Frances' Birthday
My dear friends, Frances and Kelly, had a bottle each of macarons and :) they were so sweet to be my tasters.


World Famous La Duree Macarons which my lovely macaron-fanatic sister bought for me :) how thoughtful, all the way from Harrods in London! I feasted on macarons daily in December 2006.

Thankfully, San Francisco has one of the nicest that I've tasted.
2 years ago, I visited this pretty pastisserie in San Francisco's Ferry Building and had the most memorable macarons. They were even better than those you get at Canele (Les Amis) Singapore.

So this weekend, I treated myself to the long-awaited Miette Macarons. Biting into the macaron was like meeting a very dear, long-lost friend; I fell in love again :)


At US$1.50, they are not cheap. But given the use of all organic ingredients and its unforgettable taste, I had all 5 flavours! Yum!

Chocolate, Chocolate - Mandarin Orange, Grapefruit, Hazelnut and Pistachio

I love the Chocolate ones and Hazelnut because of the Schafferbergen chocolate used in the ganache. They are surprising light on the palette and not overly rich in flavour.

As for the grapefruit and pistachio, I scraped off the buttercream (not a fan) like I always did in France.

I had my first Macaron 5 years ago. I was then an exchange student in Paris and had a burger-sized Macaron daily after school. And I always scrapped off the buttercream filling and only ate the 2 shells.


Now, I'm here at the CIA to learn and my desire is to make the World's best Macaron!

The Science and Math of Baking

If you are wondering why I have been slow in posting an entry, it is because I've been tied down with Science and Math. Yes! I have yet to enter the kitchen and get my hands dirty. Instead, I have been and am studying hard about Baking Science and Culinary Math.

The first 3 weeks of school are crazy! Imagine having 7 quizzes, 2 reports and 2 exams in 9 days! I've been trying to absorb all the information and understand the baking concepts with the little time that I have.


Look at all the books that I have to consume!

So what does Science and Math have to do with Baking? Oh, trust me - Baking is all about Science!
And if I want my business to be economically viable and profitable, I need to score 100% in my Culinary Math class.
As I learn about the chemical bonding properties of the various baking ingredients, I begin to truly appreciate my previous studies in Chemistry. Indeed, God has my days planned.

Psalm 139:15 - 16
"My frame was not hidden from you when I was made in the secret place. When I was woven together in the depths of the earth, your eyes saw my unformed body. All the days ordained for me were written in your book before one of them came to be."

Wow, how awesome is our Almighty God who forms us in our mother's womb and has our days planned. When He placed me in Science stream in Secondary and Junior College days, I believe He knew that I'll make full use of the Chemistry knowledge this day at the Culinary Institute of America.


My new Le Creuset silicon spatulas! I bought them because of the shining sparkles in the lovely pink and green shades.

With 2 exams, 2 reports and 2 quizzes to go, wish my luck and keep me in prayer! Ok, I want to have an A for every subject so I need to study hard and get the highest return on investment for my dad.

Please keep me in prayer! :)

Room 123

After taking a view at my room at the Culinary Institute of America's Vineyard Lodge, some of you may be bewildered. How did I manage to land in Room 123? Personally, I'm still trying to overcome my initial surprise of a totally unexpected room!

So what does my room look like? In 2 simple words - Hotel Room.
Yes, simply like a hotel room! I'm so happy and thankful for my room!


My bed and my BIY fridge

If you are wondering what Room 123 provides, here is the amazing list:

1. Queen-sized bed
2. 25-inch TV with cable (at least 50 channels)
3. Bed Linens and Towels changed weekly
4. Weekly housekeeping
5. Closet (I'm the only one with a closet, among 41 rooms)
6. Heater/Air-Con
7. Hair-dryer
8. Shared Kitchen


My desk and entertainment set


My bathroom (tilt your head please)

So, this is my living space for the next 8 months :)
Even the Room Number is easy to remember!

And you will like to write to me or send me lovely gifts or a card (I'm homesick) haha, please write to:

Eileen Tay
Room 123
The Culinary Institute of America at Greystone
Vineyard Lodge Student Residence
830 Pratt Avenue
St Helena, CA 94574, USA

I'm starting school tomorrow so wish me all the best!
Take care and God Bless you :)

One Day in Napa (Part Two) - Tra Vigne

Many of you know that besides being a country bumpkin now, I've always been the blur queen. I simple win this title hands down, with no likely fellow contenders. Well, I had my first blur moment today and I am actually really happy with it!

Part of our day in Napa included a self-paid food tasting session for George's birthday party. The party will serve a four-course dinner and hors d'oeuvres (appetisers) catered by Tra Vigne, and Gretchen insisted that we try it first :) So we walked in.


Tra Vigne ("Among the Vines" in Italian)
Tilt your head

Now, Tra Vigne is an exceptionally charming place with Tuscan greenery sprinkled throughout the restaurant's external compound. I was so entralled upon entering the restaurant that I totally forgot how famous Tra Vigne is, until I saw the displayed cookbook! I've been attempted to add this cookbook to my expanding collection (last count - slight more than 100).


http://www.amazon.com/Tra-Vigne-Cookbook-Michael-Chiarello/dp/0811819868

Tra Vigne's Chef Michael Chiarello serves robust Italian meals in an enchanting vineyard setting that draws rave reviews. And I was there to savour it! You can imagine my unspeakable joy when I realised where lunch was!

Service was charming as always but it was Tra Vigne's food that spoke for itself.


ANTIPASTIE INSALATE - ZUPPA DI BROCCOLI ROMANESCO
organic broccoli romanesco soup with mascarpone mousse, crispy leeks and black olive oil - US$7.50

The cold winter made me craved for home-made soup and I made this my appetiser. What a Zuppa it is! The puree of organic broccoli, lightly flavoured with tiny balls of Italian mascarpone cheese warmed my stomach; the crunch of the crispy fried leeks added punch. Being an olive lover, the black olive oil made the dish complete.

Minus point: a tad too salty

In case you are wondering what Romanesco broccoli is, here is a shot:

I know, it looks like cauliflower but it is Italian Romanesco. A beauty or a beast? You judge.


PASTA FATTA IN CASA - TAGLIATELLE NERO CON GRANCHIO E POMODORI ARROSTI
black squid ink pasta with dungeness crab, oven roasted tomatoes, garlic, chiles and mint - US$19.95

I love squid ink pasta and crab and chile, so this was a naturally choice as main. I'm not sure what dungeness crab is but it is currently in season and Gretchen recommended that I should try. Much tender than our local crabs, the pasta combination blended well with the chiles and I finished it all! Dungeness crab or not, this is a winner and can be replicated in Singapore using Sri Lankan crabs.

Zuko resturant in East Coast does an excellent version of this, using linguine and crabmeat. Please try :)


PASTA FATTA IN CASA - RIGATONI ALLA CARBONARA - US$16.95
hand made pasta tubes with guanciale bacon, onion, black pepper and organic eggs

After experiences of pasta bits swimming in a pool of oily cream, I've never been a fan of Carbonara. It is just too greasy for my palate. Yet, Tra Vigne's version was light and easy on the stomach. This will be Gretchen's choice for the party as Dungeness crab will not be available in March.

If you like Carbonara, DIY. The trick is less cheese and more pasta. Allow the pasta to be lightly coated with the cream sauce and serve.


SECONDI - COSTATA DI BUE CON POLENTA
smoked and braised beef short rib with soft polenta, natural jus and horseradish gremolata - US$24.95

This beef short rib was the reason why we were at Tra Vigne; it was must-try!
The tender meat melted away in my mouth and won me over, despite my little preference for red meat. The soft polenta was also a first for me and I loved its creamy, starchy texture that complements the protein. Though salty too, I'm glad it will be served during the party.

When we were at Tra Vigne, it was partially filled with elderly ladies and gentlemens who stopped over from their wine tasting trip. Yet, with the romantic setting, it is definitely an ideal dinner place for couples and friends.


The Bar at Tra Vigne


Tra Vigne - check out the overhanging lamps and wood-fire oven


Freshly-picked chestnuts
According to the waitress, it is currently the chestnut season. I am a chestnut lover and this is great news! I'm thinking hard about the incorporation of chestnuts into my desserts.

And speaking of desserts, the 3 courses left us so full that we missed out desserts and had to packed leftovers for dinner.
Still, I'm sure Tra Vigne's desserts will be as memorable as the mains. Now, I can't wait for George's party to taste Tra Vigne again!

You can read more about Tra Vigne at www.travignerestaurant.com



Despite jet lag, I was still able to eat :)

One Day in Napa (Part One) - Merryvale

If you have caught Disney's animated film, Cars, you will understand how I have felt when we first drove into Napa Valley. As Lightning McFlash was in awe of the great Grand Canyon, my eyes brightened at the first sight of the wine county.

Though it is still cold winter and the vines are bald, the rustic and simple beauty of Napa Valley naturally shines under the sun. I went passed wineries after wineries, mentally trying to capture images of the lovely country.

Today, we (Gretchen & 1) drove to St. Helena, Napa with a purpose. George is celebrating his 50th birthday on 24 March and sweet Gretchen is throwing a party at Merryvale, a beautiful winery. So we went to Merryvale to check out the place and mind you, what a fabulous place it is!


The Dining Room at Merryvale

Dinner will be served at the above Dining Room, which glows from the light of candles; the row of wine casks add a rich tone of warmth and happiness as the room is decorated in Burgurdy. For someone who lives in the city, this will be one unforgettable party and I'm already deciding on my dress!


Wine Tasting at Merryvale

Merryvale is one of the hundreds of wineries in Napa Valley and definitely an elegant one. They do a small selection of red and white wines, with an excellent dessert wine called Antigua. Made from Muscat grapes, Antigua is bottled in a Johnnie Walker lookalike bottle and was intensely smooth with rich burst of nutty flavour. This is absolutely great with chocolates!


Merryvale, located in the First Winery built in Napa Valley following the Prohibition

I'll post more on Merryvale soon. Meanwhile, you can visit them at www.merryvale.com

Gretchen's Stinking Chocolate Cake

As promised, this is the recipe for one of the most delicious chocolate cakes I've eaten. It's even comparable to the good, old Lana chocolate cake. Try it and you will not be disappointed :)

For the Cake Batter

butter for greasing cake pans
1 3/4 cups plain flour + more for the pans
2 cups sugar (reduce to 1 if you like it less sweet)
3/4 cups cocoa powder (preferably Valrhona)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs (at room temp)
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee

1. Preheat the oven to 350 degrees (F) or 180 degrees (C).
2. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the plans.
3. Sift flour, cocoa, baking soda, baking powder and salt into a bowl.
4. Add sugar and mix on low speed using an electric mixer.
5. In another bowl, combine the buttermilk, oil, eggs and vanilla.
6. With the mixer at low speed, slowly add the wet ingredients to the dry.
7. Continue adding the coffee and stir just to combine.
8. Pour batter into pans and bake for 35 - 40 minutes, until cake tester comes out clean.
9. Cool in pans for 30 minutes and remove them to a cooking rack and cool completely.

Chocolate Frosting


6 ounces good semisweet chocolate (64% cocoa butter content, I prefer Valrhona's)
1/2 pounds unsalted butter at room temperature
1 extra-Large egg yolk at room temperature
1 tsp pure vanilla extract
1 1/4 cups sifted icing sugar
1 tbsp instant coffee powder

1. Melt chocolate in the microwave or using the Bain-Marie method. Cool to room temperature.
2. Beat the butter using an electric mixer (on medium-high speed) until light and fluffy (3 minutes).
3. Add the egg yolk and vanilla and continue beatingfor 3 minutes.
4. Turn the mixer to low and gradually add in the icing sugar.
5. Turn to medium speed and beat till smooth and creamy.
6. Dissolve the coffee powder in 2 tsp of boiling water.
7. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. DON'T WHIP.
8. Spread immediately on the cooled cake.



A Chocolate Labrador to accompany a Chocolate Cake

San Francisco, here I AM!

After 20 hours of flight time, I finally arrived in San Francisco safely!
Thank you for all your prayers and well-wishes, and Praise God that the flight and custom checks went smoothly.
The new Boeing 777-300ER was really cool, even in economy class. Looks like the Singapore Girl will continue to be the great way to fly.

If you are keen to visit me, do check out SQ 16 :)
http://www.singaporeair.com/saa/en_UK/content/exp/new/index.jsp

Driving into Green Valley, near Napa Valley, I'm just amazed at the vast green land and clear blue skies, which clearly reminds me of God's wonderful creations in Genesis 1. What a huge change it is as I begin my transit from a City Girl to a Country Bumpkin.

My dad's lovely friends, George and Gretchen are hosting me during my time in SF and I'm so blessed to know them. And their DOGS!!!!! 2 labradors - 1 white (Mathilda) and 1 chocolate (Woody), and they are so adorable and almost as cute as my precious darlings, Beemer and Cooper. Oh, how I miss them!


Maddy (Matters) with Woody (Woodman)


Cooper Tay


Beemer Tay

For dinner tonight, I helped to frost a yummy chocolate cake and it's so delicious that I need to share the recipe with you! Also, I managed to frost the cake neatly, straight on the serving tray. It was really quite a feat and :) yes, both George and Gretchen were pleased too.


Gretchen's Chocolate Cake

As I recover from jet lag and the 16 hours time difference, I'll be preparing for the shift into my hostel on 28th January.
Meanwhile, please continue to keep me in prayer as I trust that God will provide a church that He has prepared for me during my time in Napa Valley.

Meanwhile, I pray that my faithful Jesus will watch over you and protect you too :)
God Bless and till the next post!