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Amazing culinary delights ar Commonwealth SF #california #foodies #commonwealthsf #burnthoneyicecream (at San Francisco, California) https://www.instagram.com/p/Bm-MKwNh7B_/?utm_source=ig_tumblr_share&igshid=11llzmzsf146l
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The second half of my dinner at Commonwealth. Starting with my favorite course of the grilled duck! Unfortunately you can only get the duck in the tasting menu and not a la carte. The rest of the photos are super beautiful desserts that we received. - Duck grilled over redwood, blackberry, cabbage, dill, fermented honey, lemon verbena jus. Celery sorbet, verjus soda. Freeze dried frozen yogurt, candied melons and hibiscus. Strawberries, burnt custard. Salted date ice cream, pumpkin seed croquant, black sesame caramel. Last picture: I personally named Fancy Smores. - #epumasEats #commonwealthsf #michelinstar #michelinonestar #finedining #duck #icecream #celerysorbet #smores #blacksesame #desserts (at CommonwealthSF)
#heychef @chefjasonfox #commonwealthsf #whatsinyourcart #farmersmarket @cuesa #saturdaymarket #onlyinsf #organic #thatsalotofprep #sanfrancisco #lifedoesnotsuck #cheflife #knowyourchef
Listening to two great people on #NPR #commonwealthsf repeats at 2:00am #andywier #maryroach
WIWT/ADFSF (What I Wore To/Ate During Fancy Sunday Funday):
Plum Express long racerback
Silver scalloped knit skirt (part of a 3-piece wedding suit from G-ma)
Cognac BCBG clog heels
Gold double-strand necklace
*Not shown: Black BDG cropped/collared zip up jacket
Fortuitously sharing good fortune with a friend provided me with a fortunate time with flavorful foods. We got two *extra dishes courtesy of the chef :] If your funds allow, I highly recommend eating the Executive Chef's tasting menu @ Commonwealth. Our taste buds were tickled fancifully on this awesome Sunday Funday.
Today's Tasting Menu, courtesy of Executive Chef Jason Fox:
foie gras mousse, brioche cannoli, fig, walnut, wild greens, saba
summer melon, cucumber granita, whipped tofu, nori, jalapeno, lemon verbena
oyster, potato, bacon, gem lettuces, preserved lemon, turnip-borage soup
*scallops, hearts of palm, snap peas, popcorn, squid cracker, yuzu kosho emulsion
sweetbreads, padron peppers, corn pudding, brown butter, yuzu kosho
sea urchin, ginger, kimchee, tapioca, cauliflower, wild greens, seaweed brioche
green apple sorbet, basil granita
peanut butter semifreddo, chocolate ganache, frozen popcorn
I replaced my sweetbreads dish with the sea urchin from the a la carte but I really liked both. The foie gras mousse-filled cannoli, turnip-borage soup, sweetbreads, and scallop were my favorite! Everything was presented so beautifully. I didn't take food pictures this time around though because I really wanted to savor and appreciate the food for what it was in the moment. I know I'll remember it all in all of its beautiful glory. This outfit will suffice as a reminder!
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