The Triple Dot: Peru, Sushi and Tater Tots

Dear Friends,

February flew by, didn't it? The rain was certainly welcome, despite causing major havoc across the greater Bay Area. While most of California is finally and blissfully out of our epic drought, it's been nice to see some sun shining in the Bay Area for the past few days!

Several of our current and former clients participated in A Day Without Immigrants, when restaurants took a stand against the current administration's crackdown on undocumented immigrants and shut their doors on February 16th. The Resistance continues, with Wednesday, March 8th, marking both International Women's Day and what is planned to be a nationwide women's strike, called A Day Without Women. As a woman-owned and operated business, Ellipses will close that day in a show of economic solidarity and support of equity, justice, and the human rights of women and all gender-oppressed people. We hope many others are able to join us!

The rest of March is chock-full of client news and events, as always! Stay tuned for announcements about two exciting new Bay Area restaurant concepts in the next several weeks, and don't forget to follow our adventures on Instagram. We're at 7,500 followers and counting!

Cheers,

Diana G. Haven
Follow me: Twitter - Instagram

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

More than Bacon Fueling The Gastropig's Success

The Gastropig debuted in January in Uptown Oakland, and although it’s barely two months old, this pork-centric breakfast sandwich spot has already hit its stride. Office workers, city dwellers and bacon fans from all over the Bay Area are lining up for The Gastropig’s fresh-made breakfast fare. In just one month, The Gastropig sold a stunning 1,995 #Baconslut sandwiches—its signature egg-and-bacon sandwich on a brioche bun.

Not content to rest on its early laurels, the restaurant has rolled out a wide range of new menu items this month, including the #Baconslutburger (right), which is an Instragram-worthy marriage of Niman Ranch beef, lettuce and pickles with the #Baconslut. (Available on Mondays only.)

Other new creations and daily specials are a hearty sausage frittata, a kale frittata, strata (an Italian-style baked egg casserole) and Sloppy Joe with macaroni salad. Non-meat eaters will not be disappointed with a selection of fresh salads, a daily veggie deli sandwich, grilled cheese and tomato soup, and avocado toast.

The Gastropig is located at 2123 Franklin Street. Now open seven days a week (Mon.-Fri. 7 a.m.-3 p.m. and Sat.-Sun. 9 a.m.-2 p.m.).

Altamirano Group to Open Peruvian Fast Casual Spot in Emeryville

Chef Carlos Altamirano, owner and operator of Mochica, Piqueos, La Costanera and Parada restaurants and Sanguchon food trucks, will open Paradita Eatery, a fast-casual concept serving modern Peruvian street food in the Emeryville Public Market, this spring. Paradita means “little market” in Peruvian Spanish slang.

With Paradita, Chef Altamirano continues his deep commitment to using high-quality and responsibly sourced local ingredients and to preserving the authenticity of Peru’s most treasured dishes. The menu will offer organic salads, classic Peruvian sandwiches, grilled anticuchos (meat skewers), pollo a la brasa (traditional Peruvian rotisserie chicken), a variety of rice bowls, an assortment of sides and, for dessert, alfajores. Mary’s Organic Free-Range chickens are used exclusively in the rotisserie, alongside seasonally rotating proteins sourced from Marin Sun Farms and other local, sustainable suppliers. In addition, Chef Altamirano sources hard-to-find spicy Peruvian Rocoto peppers from Alta Farm in Half Moon Bay, which he founded.

Paradita is scheduled to open in April at 5959 Shellmound Street. For additional information and updates, visit www.paradita.com.

Speaking of Peru...Bold Food is Taking a Tour to Lima

Many travelers to Peru, in their hurry to get to Machu Picchu, miss a rewarding opportunity to explore Lima—arguably South America’s best food scene. Bold Food has designed a five-day, four-night culinary tour of this captivating city, which is home to one of the most diverse geographies in the world. This small-group tour includes meals at some of Peru’s top-rated restaurants, as well as opportunities to learn from the chefs themselves about what makes the Peruvian food scene so exciting and unique.

Travelers on this tour will explore historic sites, shop local markets, learn how to make ceviche, taste a remarkable selection of locally grown produce, dine at Latin America’s #1 and #2 restaurants, enjoy a private meal at a butcher’s table, sample iconic Peruvian food, and much more. Bold Food’s tour of Lima, Peru, is July 19-23. Read the full itinerary and register here.

Okane Brings Japanese Brunch to SoMa

SoMa’s popular Japanese gastropub, Okane, has begun serving weekend brunch from 10 a.m. to 2 p.m. The new brunch menu is inspired by traditional kaiseki—beautifully plated small dishes served at tea ceremonies in Japan—combined with the type of breakfast offered to guests at a Japanese onsen ryokan, or hot spring hotel.

For a prix fixe of $18, $20 or $22, brunch guests receive individual portions of salad, miso soup, pickles and rice, in addition to a selection of items that may include beef, fish, egg, sushi or vegetarian. With a presentation akin to a bento box for breakfast, selections are attractively plated on petite dishes and arranged on flat baskets. Diners can also choose larger dishes that can be shared with the rest of the table, like a savory pancake, a lobster rice bowl or beet cured Scottish salmon.

If you’re following us on Instagram, you know that the Ellipses team has dined at a plethora of new restaurants this month. We actually had a hard time choosing just one restaurant to write about for the Sweet Spot this time, because they were all so incredible! One in particular really stood out for us – Miminashi in downtown Napa.

We had a chance to try most of Miminashi's lunch menu that day, and it did not disappoint. The highlights included the Vegetable Fried Rice bowl, as well as the Magurodon (right), which combined yellowfin tuna, avocado, egg yolk, kimchi, spicy bean sprouts, and crispy noodles in a bowl of flavors that left you wanting more. Of course, we couldn’t leave without trying Miminashi’s famous soft cream (Japanese soft serve). We chose from four flavors – honey, mocha, black sesame, and Valencia orange - and since it was Valentine’s Day, Amanda got a cone solely for the multi-colored, festive sprinkles. (Adrienne couldn’t decide which flavor she wanted, so the staff was nice enough to prepare her a sampler of all four!) Everything about Miminashi was magical, from the food, to the soft cream, to the artisan wood construction and a gigantic entry door to match, making one wonder if you're going into a restaurant or a night club.

This one-of-a-kind breakfast skillet from Breakfast at Tiffany’s has been a Portola neighborhood favorite since 1978. What makes is truly special is the restaurant’s insistence on making homemade tater tots. However, one could be forgiven for substituting a bag of frozen Ore-Ida Tater Tots.

Veggie Tater Tot Skillet
Serves 1-2

Ingredients
10 oz Idaho Potato Tater Tots
½ oz unsalted butter
½ oz onions, small dice
½ oz red bell pepper, small dice
½ oz yellow bell pepper, small dice
½ oz green bell pepper, small dice
1 ½ oz mushrooms, ¼” slice
½ oz kale, chopped
2 oz spinach, washed
½ oz black olives
1 oz avocado, sliced
1 oz Roma tomato, diced
½ oz jack cheese, grated
Kosher salt to taste
Fresh ground peppercorn to taste
Chives for garnish

Deep fry tater tots at 350F until golden. Transfer to a saute pan and hold.

In another saute pan, heat and add unsalted butter. Saute mushrooms, bell peppers and onions. Once softened add in kale, spinach, black olives, avocado, Roma tomatoes and season with salt and pepper.

Top tater tots with the vegetable mixture and top with jack cheese, making sure to cover all the vegetables with cheese. Broil until cheese is melted.

Transfer tater tot skillet into a bowl or platter and garnish with fresh chives.

Homemade Tater Tots
2 russet potatoes, boiled and grated
2 eggs
½ Tablespoon kosher salt
¼ tsp pepper, ground
3 Tablespoons olive oil
1-inch cutter ring
½ cup all-purpose flour
4 cups oil for deep frying

Scrub russet potatoes and boil in water for 30 minutes. Remove from water and let cool in refrigerator. Once cooled, peel skin. On a box grater, use small grating hole and grate into a large mixing bowl. Season with kosher salt and pepper. Add eggs and mix until incorporated. Form each tater tot by using a round cutter. Press the potato mixture in to the 1-inch cutter until all tater tots have been made. Roll all the tater tots in flour and set aside.

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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