fried chicken – Virgo in Wonderland

East Bay, Food, For Kids/Parent, Lunch, Street Food

Fried Chicken + Coleslaw = Love at Bakesale Betty in Oakland

Posted on Wednesday, March 1, 2017Friday, March 3, 2017 by virgoinwonderland

I don’t know what it is about this seemingly simple sandwich that draws people to this tiny unmarked corner shop in the Temescal area of Oakland, in droves.

Scratch that. I DO know what it is. It’s several things, actually.

Mainly, of course, it’s the food itself. More specifically, it’s that heavenly Buttermilk Fried Chicken Sandwich.

Betty (who is really a Chez Panisse alum who hails from Australia, named Alison Barakat) has created an incredible Fried Chicken Sandwich that has garnered raves from almost everyone who has tried it, and with good reason. This is one case where the hype is fully warranted. Fried chicken may seem like a decadent choice for a sandwich and could easily become a greasy, soggy mess, but that’s simply not the case here.

Betty’s fried chicken is crisp with a crust that is never greasy, never too thick and floury and always wonderfully flavored and spiced. And the buttermilk soaked chicken breast underneath is juicy, tender and moist. She could easily sell these fried chicken pieces on their own and they’d go flying out the door.

Then there is the coleslaw. This is not your summer picnic version covered in greasiness and sitting in a pool of watered down mayo. Again, this tangy, slightly spicy salad could totally stand on its own. Betty’s coleslaw is flecked with thinly sliced red onions and jalapenos to create just enough kick for you to notice it, but not enough so you ever have to stop and take a drink of water. The vinegary dressing is light, fresh and adds almost a pickled flavor to the always crisp cabbage.

The genius in this sandwich is how they take two separate dishes and made them the best they could be. Combined, they make an extraordinary sandwich. One that feels familiar yet tastes reinvented.

Second, it’s the people. You stand in line for this crazy sandwich all the way down the block. You ask if it’s worth it. You question if you’re crazy to wait this long for a mere sandwich. Then a Bakesale staffer walks alongside the line to offer everyone a free slice of their banana bread, or a cookie that just came out of the oven. How nice of them to offer a tasty treat! It almost makes the wait, dare I say, enjoyable because you’re chowing down on the best banana bread you’ve ever tasted. But it also says, “Hey we realize you’re waiting a long time for some of our tasty food. But we appreciate it, and we appreciate you. Have a cookie.” (BTW, get yourself some Strawberry Shortcake if it’s in season when you order that sandwich. It is almost as exceptional as that sandwich.)

Third, it still feels like a secret cultish thing that you’ve become privy to. The ominous black painted storefront is still without a sign. All the menu items are handwritten. There are only a handful of items available daily and if you don’t get there early enough, you’ve missed out. That’s it. Tough luck. And it’s almost like the Bay Area’s version of the infamous New York City “Soup Nazi” where you have to know what you want because the line moves ever so swiftly. You have to keep pace. (But the people who work there are so much nicer.)

I never pass up the chance for one of these sandwiches. And yes, her sweets and baked goods are absolute heaven as well. But my heart belongs to that Fried Chicken Sandwich.

Find Betty’s actual Fried Chicken Sandwich recipe, courtesy of Via Magazine, here.

Dinner, Food, For Kids/Parent, Recipes

Gluten Free Oven Fried Chicken

Posted on Monday, May 2, 2016 by virgoinwonderland

My gluten free husband hasn’t had real fried chicken in AGES. I’ve made breaded chicken but using almond meal instead of breadcrumbs. It’s surprisingly good, but it’s not fried chicken. And flavoring just the breaking doesn’t do the trick because then your meat isn’t flavorful.

Enter this recipe which is a take off Ina Garten’s. I’ve made some changes with flavoring and measurements. And you’ll notice I use only dark meat. They cook up juicer and is much more forgiving in terms of cooking time. If you choose to use white meat, don’t use boneless meat and remove from the oven about 5-10 minutes sooner.

Its crispy, crunchy, juicy, flavorful fried chicken goodness. Whether you’re gluten free or not, this is the best oven fried chicken recipe I’ve ever made. This recipe is definitely a keeper!

6 chicken legs, separated thighs and legs
1 1/2 cups buttermilk
1/4 cup brown mustard

2 cups gluten free breadcrumbs
1 tsp. Salt
1 tsp. Herbs de Provence
1 1/2 tsp. Garlic powder

Preheat oven to 385F degrees on convection roast, or 400F.

Mix buttermilk and mustard together in a large bowl and submerge all the chicken pieces, including under the skin. Marinade at least 2 hours, preferably overnight.

Mix all remaining dry ingredients in a shallow dish or loaf pan. Dip chicken pieces in the dry mixture and place on a parchment lined sheet pan. Bake 25 mins, then flip the pan and bake another 20 mins.

Remove from oven and let cool 10-15 mins. Serve. Makes enough for 5-6 people.

Dinner, Events, Food, Lunch, Review, San Francisco, Street Food, Travel

The Best San Francisco Restaurants and More: The Podcast

Posted on Thursday, September 27, 2012Thursday, September 27, 2012 by virgoinwonderland

Wayfare Tavern’s Fried Chicken (photo property of VirgoBlue)

I recently had a great discussion with Seth Resler of Mystery Meet, where food lovers in the Bay Area can get together at a restaurant in San Francisco (that isn’t revealed until 24 hours before) and discuss their love of all things culinary.

Here’s my podcast interview with Seth of Mystery Meet discussing all my favorite eats in San Francisco. I basically leave no stone unturned, talking about my favorite purveyors like Wise Sons Jewish Delicatessen, Wayfare Tavern, Frog Hollow Farm, Curry Up Now, 4505 Meats, my thoughts on the SF vs. NY food debate, my pick for the best date/anniversary restaurant in town (it’s not what you think), my love of Thomas Keller, why the food truck trend has exploded, and even manage a BlogHer Annual Conference plug. Obviously, I’m in marketing. 😉

It’s all here: http://mysterymeet.org/find-dining-podcast/podcast-episode-8-wayfare-tavern-in-san-francisco/

YouTube: http://www.youtube.com/watch?v=4C7IfmpaD-o&feature=youtu.be&a

Dinner, Food, Lunch, Review, San Francisco, Travel

Is Tyler Florence’s Wayfare Tavern Worth the Hype?

Posted on Monday, June 20, 2011Monday, June 20, 2011 by virgoinwonderland

Open kitchen at Wayfare Tavern

Okay, I’ll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he’s worth more than 50 million dollars, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he’s got THREE in less than two years! (Wayfare Tavern, Rotisserie and Wine, & El Paseo) He’s clearly cashing in on his television fame.

These days, he’s getting plenty of press attention, both good AND bad. And I haven’t taken the critic’s giddy reviews over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a spokesperson for Applebee’s for goodness sake. It must be his over 290,000 fans on Twitter making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for.

Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.

The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.

The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash.

Avocado and Hearts of Palm Salad

The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel’s Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.

Buttermilk Fried Chicken

Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show Tyler’s Ultimate, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.

Macaroni and Cheese

We paired the chicken with an order of Macaroni and Cheese, made with jack cheese and perfectly toasted garlic breadcrumbs; and fresh local Grilled Asparagus with chive blossoms.

The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.

Carrot Cake

Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake.

The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.

The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.

I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout.

Notecard signed personally by Tyler Florence

I didn’t want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.

Dinner, Events, Food, For Kids/Parent, Lunch, San Francisco

A Foodie Feast at Bruce Hill’s Zero Zero

Posted on Thursday, November 18, 2010Tuesday, January 4, 2011 by virgoinwonderland

Hopes were high for famous pizza master, Bruce Hill’s new San Francisco outpost, Zero Zero. He’s most known for his legendary pies at Larkspur’s Pizzeria Picco, and San Francisco Chronicle’s Michael Bauer recently declared Zero Zero the “French Laundry of pizza”.

I’m sorry Mr. Bauer, but I have to kindly disagree.

We’d notified the Zero Zero staff that our table of 15 food bloggers were planning on descending on his new restaurant for Saturday brunch, so there was full disclosure. We are a critical, fun-loving, pizza loving bunch and Bruce himself decided to come out and say hello. His only request?…That we get loud and have fun while we were there. Check!

Food bloggers @virgoblue @istelleinad @lickmyspoon @brittanypiehl @joanneisafoodie @bonni_bella @inuyaki @mrfredbriones

The space is perfect for large groups and beer loving, bar-hopping foodies. They’ve got two bars and plenty of space for large tables. The decor is very pub-like, but nothing particularly special or sophisticated. Just casual and comfortable.

So we ordered just about every pizza on the menu, including the Margherita, which is the standard by which all Neapolitan pizzas should be judged. This one had a good charred crust, fantastically flavorful yet mild and creamy mozzarella cheese and a fresh tomato sauce. I would’ve liked a little more zest or overall flavor from the sauce, though.

Zero Zero's Mission pizza w/broccoli rabe

We also ordered the Townsend (garlic, potato and prosciutto), Mission (broccoli rabe, garlic, olives) and Fillmore pies (Hen of the Woods mushrooms, leeks, fontina). All were somewhat unspectacular and not particularly memorable.

But I really enjoyed the Geary, which had clams, tomato sauce, garlic and bacon. The combo of flavors on this one popped and made for the most memorable pie on the table.

We also ordered some Fried Chicken Thighs with Semolina Waffles. The waffles were slightly grainy because of the semolina but had a great flavor. The chicken, however, had a strange flavor that just didn’t work. One of the plates was even so disturbingly flavored that we informed the kitchen. It could’ve been rancid oil, or a dirty skillet that had leftover bits of flavor from a previous night. The staff was kind enough to offer a second plate of chicken on the house (and comped our other plate as well). I wish I could say it was good but it wasn’t. The breading was too thick and oddly flavored. But the chicken thigh itself was super juicy, tender and delicious.

All in all, I’d highly recommend this place for large parties or as a place to kick back at the bar that’s a definite step up from Bucca di Beppo or your neighborhood dive bar. A good place for groups is a great thing to have in your back pocket.

However, as a food blogger, I can’t say I’d ever go back for the pizza itself.

Food, For Kids/Parent, Wine Country

Ad Hoc: Nobody Does It Better

Posted on Tuesday, June 1, 2010Wednesday, June 2, 2010 by virgoinwonderland

I’ll spare you the repeat history lesson on Ad Hoc in Yountville, Thomas Keller’s accidental restaurant. I’ve written about it in a previous post. Only this restaurant would warrant a write-up from me each time I pay them a visit.

Yes, it is that good.

So let’s get straight to the food. My Husband and I had planned carefully a trip to this restaurant on their famous “Buttermilk Fried Chicken” night, which happens only every other Monday. After all the hype from every foodie who has experienced it, I knew we were in for a treat.

We started with a Baby Iceberg Lettuce Wedge Salad with marinated cucumbers, paper-thin baby radishes, pickled red onion, crumbled bacon and green goddess dressing. Again, as with every other salad I’ve had here, I don’t know how the lettuce they serve can be so damn tender and sweet! The tart and sweet onion was the perfect foil for this salad. And the bacon adds heft. The fact that I’d even refer to a salad as “amazing” is amazing in itself.

Then it was time for Buttermilk Fried Chicken. Boy oh boy, this did NOT disappoint. The skin was deep-fried (not pan-fried) to perfect golden crispness. And the meat was oh so juicy, tender and moist. Pure perfection. And at the end of each bite was that little tang of buttermilk that’s so subtle yet so distinctive. It was fantastic.

It was served with a phenomenal sautéed corn dish with onions, red peppers, corn milk from the husk of the cob, paprika and cayenne pepper for a real kick. I loved it. It was bold yet comforting at the same time and the perfect partner for the chicken.

The other side was a Rancho Gordo black bean and rice dish with veggies and oyster mushrooms. I am not a huge beans and rice gal, but I could appreciate the dish. My Husband loved this one.

And the cheese plate…Oh that cheese plate. I would forgo all desserts for another one of these cheese plates. It was a Redwood Hill Farm Cameo sheep’s milk cheese that had the texture of a super soft brie, all goey and creamy. It was topped with red pepper berries and herbs, which gave it a soft kick. Alongside it was some perfectly toasted Palladin bread and a Cherry and Red Onion Marmalade. Oh…my…gawd. Crazy good. That’s all I can say…crazy good. This course was absolute perfection. Probably my favorite of the night. (Yes, even more than the chicken!)

We finished with what was our least favorite course of the night. I LOVE cupcakes, so I was a bit disappointed in how dry the Red Velvet with Cream Cheese Frosting was. And the addition of Verona Chocolate Chips on top was just plain unnecessary. It actually competed with the frosting’s flavor and texture. The only highlight of it was the fresh strawberries that were baked right in. That part of it was delicious.

The other cupcake was a Banana with Caramel Center and Rum Vanilla Frosting. That one was better, but tasted more like bread than cupcake. Not the best execution, but still good nonetheless.

The highlight of this dessert, however, was the accompanying Lemon Buttermilk Sorbet. Again, oh…my…gawd. It was like lemon cheesecake in ice cream form, but light, delicate and sophisticated. I’d have that sorbet again in a heartbeat.

And once again, the staff is so professional they make it seem effortless. They aren’t stuffy or intimidating. I’ll admit, I was nervous about bringing the toddler to a Thomas Keller restaurant, but the staff couldn’t have been better. They were fun, didn’t take themselves too seriously, but took pride in their jobs and the food they were serving.

The best thing about Ad Hoc is that there is no element of the dinner that isn’t well thought out, executed to perfection, and given the highest quality ingredients. I love how the menu is so seemingly simple night after night, but so perfectly executed like a symphony. Each course adds something different and yet works with the other courses so perfectly to create a complete and perfect meal.