The Triple Dot: Bloody Marys, French Toast and Politics

Dear Friends,

For whatever reason, March has always been my least favorite month of the year. This year March took me by surprise, with a flood of new business inquiries, really fun client news, and days that just completely flew by. (So much so, that the March newsletter is coming out on the afternoon of April 1!) The green hills of Northern California came roaring back after the much-needed rain, and Dungeness Crab is on its way back to Bay Area plates - at least for a little while! I guess the month turned out OK after all.

The Bay Area restaurant industry was abuzz last week with the publishing of Rebecca Flint Marx's in-depth San Francisco magazine feature about the state of the local dining scene, highlighting many of the issues that we''ve been discussing with our chef and restaurateur friends, clients and colleagues for a couple of years. If you haven't read it yet, it's highly recommended, as is Jonathan Kauffman's excellent San Francisco Chronicle examination of the legalities surrounding tip pooling in California.

There's clearly much to talk about, and we jump right in with news from The MINA Test Kitchen, Wydown Hotel and Half Moon Bay Brewing Company! Here's to an amazing April for you and yours!

Cheers,

Diana G. Haven
Follow me: Twitter - Instagram

P.S. For the latest news and tips, be sure to follow Ellipses on Facebook, Twitter, and Instagram!

Bloody Marys for All

Last month we told you about The Company, a showcase of Indian Cuisine at The MINA Test Kitchen (or MTK), the first-ever test kitchen for MINA Group. Well, MTK just debuted their fourth concept this past Sunday: Diane’s Bloody Mary Brunch. Diane Mina (wife of the MINA Group founder, renowned Chef Michael Mina) is showcasing her signature Bloody Marys alongside Chef Adam Sobel’s classic brunch menu, with delectable items like bagel breakfast sandwiches (get the one with Sobel Brothers Pastrami), Strawberry Challah French Toast, and an incredible smoked fish spread of lox, trout salad, white fish and all the fixings. Even those who haven’t yet developed a passion for the Bloody Mary might be converted by the outstanding bourbon-based Marina Gold (photo), or gin-based Bloody Dutchman. Diane’s Bloody Mary Brunch runs concurrently with the dinner-only Indian pop-up, The Company, and is held on Sundays from 10:30 a.m. to 3 p.m. (Saturdays are planned soon.) The Brunch was inspired by Diane’s Bloody Bar, which is featured at Michael Mina’s Tailgate in Levi Stadium. Now these delicious beverages can be enjoyed every weekend at the MINA Test Kitchen! Get your tickets now at minatestkitchen.com. (Photo courtesy Kevin McCullough)

Breakfast and a Scavenger Hunt in St. Helena

The Wydown Hotel in St. Helena is now offering guests a delicious complimentary continental breakfast in its brand new Tea Room, featuring an assortment of delicious pastries from Costeaux French Bakery and coffee from the local farmers market. St. Helena locals and hotel guests are also invited to stop by the Tea Room any day from 3 to 7 p.m. for complimentary Crinkle Cookies (chocolate treats coated in powdered sugar).

And for the social media-inclined, guests of the hotel can now participate in the #WydownHunt, an Instagram scavenger hunt that takes place at the Wydown and throughout St. Helena. Participants snap pictures of the food, the hotel, the wine, the view, Main St., and their favorite moment in St. Helena. All six photos must then be uploaded to Instagram, tagged with the location that is featured, and include the hashtag #WydownHunt. Once the photos have been posted, guests just show their creations to the front desk staff and then will win a special prize! Participants must be present to win and the contest is only valid through the guests’ registered stay. Happy hunting and don’t forget to follow the Wydown on Facebook, Instagram and Twitter.

Politics, Beer and Great Food at Brews & Views

Brews and Views is back at the Half Moon Bay Brewing Company! From 6-8 p.m. on select Thursday evenings, the Coastside brewery's popular speakers' series invites members of the community to enjoy a cold brew and fresh view on American politics and social issues. The spring 2016 line-up welcomes notable guests: Ryan Johnson, director of The Fairness Project, on April 7; David B. Smith, managing director of the Presidio Institute, on April 21; and Rebecca Foster and Rich Gross, who will be discussing housing affordability changes in the Bay Area, on May 5. Admission is free, and attendees will also have the opportunity to enjoy the brewery's seasonal menu and special beers after the talk. For more information, visit here.

This week we finally made it to Little Gem in the heart of San Francisco's Hayes Valley, which quickly won us over with the restaurant's approach to "clean eating" - the idea of enjoying impeccably sourced, seasonal ingredients that are dairy-, gluten- and sugar-free. The Little Gem concept is the brainchild of some heavy-hitters, including Eric Lilavois, the former COO of the Thomas Keller Restaurant Group (i.e., The French Laundry, so you know everything is completely on point), and the former chef of Ad Hoc, Dave Cruz, which means the food is really good. The dining experience borders on fast-casual, as you order at the counter, grab a number, and the meal is brought to you. But the presentation is anything but fast-casual, with thought put into the design and layout of the tiniest detail. (I was particularly impressed with the iced tea service.) The superstar at lunch was one of the three bowls on offer: the Bibimbap, with winter vegetables, brown rice, chili garlic sauce, a fried egg (of course!), and the addition of salmon tartare. It's the perfect lunch, especially when paired with aforementioned iced tea and a lemon custard for dessert. Little Gem is located at 400 Grove St., and is open daily for breakfast, lunch and dinner.

We won't have Chilean blueberries in season for much longer, so we thought we'd share this delectable recipe for Blueberry French Toast Sandwiches from our social media client, Fruits From Chile!

Blueberry French Toast Sandwiches
Recipe courtesy of: North Carolina State University, Raleigh, NC
Serves 4 to 6

5 ounces cream cheese, softened
5 tablespoons packed brown sugar
1/4 teaspoon vanilla extract
10 thick slices sourdough bread
7 1/2 ounces fresh Chilean blueberries
7 1/2 fluid ounces eggs
1 3/4 cups whole milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon butter

In a bowl, stir together the cream cheese, sugar, and vanilla. Spread 1 tablespoon of the mixture onto each bread slice.

Top half of the bread slices with blueberries; cover with the remaining bread.

In a bowl, beat the eggs until frothy. Whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan. Soak one or two sandwiches on both sides.

In a skillet, heat the butter and oil over medium heat. Add the soaked sandwiches to the pan without crowding and fry, turning once, until golden brown, about 5 minutes. Repeat with the remaining sandwiches.

Cut the sandwich diagonally and plate both halves. Serve with confectioners’ sugar or syrup.

In honor of all things foolish in April, Bon Appétit announced today that celebrity chef Bobby Flay is the renowned magazine's new editor-in-chief.

Claudia Lamb, a longtime and award-winning producer and writer at KGO Newstalk 810 AM in San Francisco, reflects on the state of the radio industry after the 1996 Telecommunications Act in this incredible essay. It's worth a read, especially in light of the major layoffs at the station yesterday. Is this truly the death of radio as we know it?

Interested in seeing how we can impact your bottom line? Drop us a line at diana@ellipsespr.com. Mention The Triple Dot and receive a complimentary one-hour consultation.

Ellipses is an integrated communications agency with a passion for exquisite food, beverage and travel. We believe in personalized service, targeted campaigns and building long-term relationships with our clients that help them achieve their goals. www.ellipsespr.com