I was lucky enough to attend the inaugural Foodbuzz Blogger Festival in San Francisco this past weekend. What a crazy 48 hours! Free artisanal gourmet meals, the freshest ingredients, superior wines, specialty food purveyors, endless freebies, and most of all, amazing people!
After getting an over five pound free gift bag to start off the event, the weekend’s food festivities started with the Street Food “Fare” they arranged for us just outside the Ferry Building Marketplace. This was nothing ordinary being served out of a taco truck (no offense to some superior taco trucks). We had some of the most expertly prepared food you could have in the city, and that’s saying a lot.
We feasted and grazed from so many vendors, including chicharrones from 4505 Meats, neapolitan-style pies being made on the spot from Pizza Politana’s mobile wood-fire oven, cupcakes from Mission Minis, and fresh-shucked oysters from Hog Island Oyster Company.
But two vendors stood out from the crowd. I mean REALLY stood out.
First, the Beef and Gruyere pie from The Pie Truck. Since it’s like a mini pot pie, I figured I’d get some ground beef in a pastry shell and be done with it. Oh, how wrong I was! This was quality beef that was sauced wonderfully, moist, rich and so flavorful. And that pastry was light, flaky, buttery, and not at all too thick. I was kicking myself for not taking a few more to stuff in my purse!
But as good as The Pie Truck’s edibles were, it can’t compare to what was believed by most to be the best thing we had all night, by a mile! Frankly, I think it’s one of the best damn sandwiches I’ll ever have in my whole life. Seriously, it IS that good.
The folks at Roli Roti are genius. Their porchetta sandwich is just culinary genius! Now I know why people line up at the Ferry Building Farmers Market on Thursdays for 30-45 minutes just for one of these babies. It’s a rotisserie pork loin stuffed with pork belly (!) and herbs. Decadent, right? But it’s also got pieces of the pork’s crispy skin for texture. Wait, there’s more! They take the bread and use it to sop up the meat’s juices on their cutting board! They top it off with a wonderful onion marmalade and curly watercress. This is not a greasy, sloppy mess. It’s about as perfect as a delectable sandwich can get.
This event made me appreciate the artisan foodies, both consumers and producers, that make San Francisco’s culinary scene so exciting. We are spoiled. Truly.
Stay tuned for the memorable dinner we had to cap off the weekend.