Lark Creek Steak, San Francisco

This has been a busy and rough week for me at the Chron. I've been slaving in the cellar over all the wines to unbox and log-in, I've been researching tons of information to print in the next few editions and I cooked (the bright side) today most of the morning. Tomorrow its back to the dungeon to tackle the wines again for the next upcoming tastings.

As a treat for my hard (and volunteer) given effort I decided to dine here tonight to give myself a little pat on the back for making all this happen. I ate alone and had the best service from a waiter who was over-the-top great. A waiter can make or break your evening in places like this when you're dining alone. He was James, a vivacious and genuinely friendly fellow but not overbearing like some can be. He knew everything he was talking about, especially the wines and pairings. He did everything right that I can think of that a good waiter should do when trying to assist the kitchen and serve the customer at the same time. He gently pushed the Sirloin Tartare, which you need to when its on the menu and there is a small crowd. Its not like it'll be good for too long. I guess that's why they have a nice truffled burger on the menu too. Use up that tartare.

He was really at his best when I was on my cell and my main dish was coming. He didn't want to interrupt so he just brought 2 little swallows of red wine in each glass for me to try that would go with my meal before I even ordered any wine. I thought that was the most thoughtful effort I'd ever experienced in a restaurant. Never did anyone try to be so helpful and non interruptive. When I got off the call, we discussed the wines and ordered one. My hats off to that man for his class and style.

I wanted to have a good meal in my home town before I leave the city at the end of the month and I did. I even had better service than I ever had anywhere and I'm glad it was here in San Francisco.

If you're ever around Westfield Mall at 5th and Market, stop into Lark Creek Steak, I know you'll enjoy the steaks that cut like butta and the double fried steak fries but more importantly the great service. It was well worth it.

Rusted Caste Iron Chef

Somehow teh last too days of Asian cookin wur a stunnin, horibl, mess for me. Me needs to tink on it a lot. I hurt my head just tinking on it real gud.

Chef din like anyting I did xcept my plate wuz hot when I had to present my fud. I felled purty yucky.

On the other hand however, I thought it was a good plate and I think "someone" had a grudge against a strong-minded determined lady (who shall remain nameless) wink, wink...

Anyway, I'll never again make Burmese Fusion food. We all had to pick a sheet of paper that had the country on it and the protein we needed to cook with. A fun idea that crashed and burned all the way. What was that? You want to know what Burmese Fusion food is? SO DO I!

It was a futility in cooking Beef Hindu style (a country that don't eat beef). I think the chef picked a name from a pile of us students to pummel and I got the draw. Any normal student would have broke down and melted into the cement floor - but not hardheaded opinionated me. No sirree. I had to rebut his comments and actually explain why I did things my way. He din like dat. Sometimes I wish I could just zip my lip but the darn thing keeps flappin away when it gets all irritated.

So 20 minutes later I threw a twin set of 3 oz of filet mignons topped with a tarragon cayenne herbed butter in the garbage along with the side of mushrooms and onions sauted with a dash of oyster sauce, butter and wine, in addition to layers of sliced red potatoes sauted to a golden brown topped with a dash of sea salt and then a butter lettuce cup with frisee lettuce, blood orange, blanched asparagus and minced shallots covered with a sweet chili sauce mellowed with orange and lime juice. Directly in the Trash, do not pass Go, do not collect $200. The Chef had a monopoly on me. He won all the apartments and houses and my icon was the shoe that got booted. Waa. Whine. I think I'll buy him a little Chef Hat statue with "E Tu Brutal" engraved on it.

But, it is all now over. Next class is only two weeks long and is another computer/math thing called Culinary Management. Math is not my favorite subject so I expect I'll look for Motrin on sale somewhere. After that we have one week of Wine II. I think we learn how to pair wine with cheeses and such. No cooking for another 3 weeks. That means I can grow fingernails again. With so much to look forward to.... kidding.