Veggies in Central, Spreading the Red, White and Blue

       Another hidden grub stand above the concrete jungle of Central Hong Kong. VeggieSF is a destination for nostalgic reminisces of San Francisco back in the late 70's - early 80's where I would expect greasers sporting leather jackets walking around with their girlfriends eating a hamburger with fries. Instead, VeggieSF serves only the hungry herbivores of the 21st Century who are capable of finding it in one of those high-rises full of restaurants on Stanley Street near Lan Kwai Fong.
         Looking out the window I see very tight spaces in between other surrounding buildings instead of the Bay Area skyline, now that's Hong Kong for you. The decor is pretty, yet jam packed with memorabilia like Betty Boop figures, books, teas, and display cases full of antique-like jewelry boxes.
           The menu was a juxtaposition of modern day specialities on an oldies diner format, which was quite creative. They tooted their mysterious dressing which could accompany many of their salads, which may be a little presumptuous that their customers would not ask what it was before ordering it. 

                A selection of salads like Gado Gado and some pastas were talking to me. In the end I opted for a beet burger, which came with pumpkin and potatoes wedges alongside a small salad. My friend had the Stinky Truffle which was similar to a pesto pasta with mushrooms with truffle oil and basil. The portions were adequate and I left satisfied. Reservations are a must since the restaurant closes at 10pm and I believe the dining allowance for us was 1 and a 1/2 hours before we had to return the table. I also would not come with a party more than 4.

       Psuedo Nutritional Analysis: There are many misunderstandings when people go out for vegetarian because they believe they are consuming less calories. I can tell you that is a myth since the amount of cheeses, oils and carbohydrates may equal or be more than the portions at a regular restaurant. The key is portion control and if more than 1/4 of the plate is full of carbohydrates with no sight of protein or vegetables, you may re-evaluate your choice or save 1/2 for later. Refer to Choose My Plate for extra tips on eating out. 

A Cooking Class with Craft Beer: Healthy Summer Fun!

          This past Friday, Brown Rice Meets the Pearl had officially kicked off its first cooking class and it was a success. Details can be found here under the event of June 28th, 2013. All 24 participants completed the task of mixing and mingling while getting their hands dirty with building dishes from recipes provided. 
          The idea was to pair the food we made with the craft beer chosen by Americraft Imports. I wanted 3 beers that would represent me as well as complimenting the dishes that were on the menu that night. Guests were greeted with a tangerine wheat beer of Lost Coast Brewery from California, where I happily spent 5 years by the southern cliff sides embraced by the arms of my university. While people filed in, they got to form their own wholegrain mini burger buns made from Julian Hard Apple Cider with the dough that had already been risen once. We waited for a second rise before baking them in the oven for our herbed burgers later on that the evening. 

         4 groups of 6 people gathered around and each had a different task. A small demonstration began then one group was in charge of making the tomato salsa, a second was to make guacamole, another created the mango salsa and the last group mixed 2 different salads, which included a quinoa salad and a apple, carrot and cabbage slaw. These dips and salads paired well with the second beer, which was the Kona Big Wave Golden Ale and also with some of the whole wheat pita chips provided. The cabbage slaw is to be saved for eating with the fish tacos we all had a hand in making as well. I also whipped together a beer vinaigrette with reduced Anchor Steam amber ale. 

       After the appetizers, we had a chance to make our own thyme-rosemary mini burger patties topped with melted gruyere and beer caramelized onions as well as fresh chimichurri catfish tacos placed on skewers then baked before landing on tortillas with the cabbage apple and carrot slaw. 

      

         There was a period for the enjoyment of the food, meeting new friends and hanging out on the outdoor terrace while finishing the 2 beers we had so far. I gathered everyone together once more for the demonstration of the dessert and the presentation of the last beer of the night. The last beer was from New York, again a place where I was enveloped amongst the bustling food scene while finishing my graduate studies. The He'brew Genesis Dry Hopped Session Ale, I thought, would go well with a freshly made frozen yogurt of pineapple and kiwi served in a sugar ice cream cone. 

    

       The menus for this cooking class were based on the guidelines of the US Department of Agriculture's "My Plate" module and recipes will be given upon request if you were interested in receiving a copy. I hope everyone had fun and will stay tuned for other future events brought to you by Brown Rice Meets The Pearl. Thank you for all your support and see you soon at my next event. Many thanks to Spark Studios, Virginia and Yoshiko for the event space.