Thursday, September 15, 2005

On my recent trip to San Fran to see my dear friend, Kara, we decided to recreate one of our favorite meals eaten out in San Fran. Zuni has many loyal followers, I'm sure, so it won't be a surprise that Zuni is way at the top of our list of favorites. Simply it's connection to the amazing Alice Waters, qualifies it for stardom, in my humble opinion.The only meal I've eaten at Zuni is the Roast Chicken for Two with Warm Bread Salad. We also added the Polenta with Mascarpone. And I should probably admit that we had oysters before and the cheese plate and the caramel pot du creme after. (geez, that's a lot of food, huh?)So it was amazingly easy to recreate the roast chix when we bought a whole roast free range organic chix at Whole Foods. Combined with some lovely Acme Bread from the Farmer's Market at the Ferry Building, we used the recipe from the Zuni Cookbook to make the Bread Salad dressing. We served ours with a green salad, also bought at the Farmer's Market.The polenta is by far the most complicated part of this lovely meal, but sooooo worth it. Kara fixed it so I can't take any credit. I know the recipe is in the Zuni Cookbook and I know it involves time, time and more time. But the mascarpone on top, yummy.We ate our lovely Zuni meal with a sparkling wine. Go figure!All this to's not so hard to recreate your favorite restaurant meals -- I mean, I would hesitate to encourage anyone to recreate Applebee's but, hey, if that's what you're in the mood for, why not fix it at home and have complete control over the quality and quantity of your ingredients?It's a challenge!!