Foodie Agenda: Healthy Brunch at Trace, The #Hashtag Cocktail, and More


Your guide to the tastiest foodie happenings going down this week. Bon Appetit! 

Saturday, March 29

If you're looking for lighter fare this spring, Trace is putting the right foot forward with a healthy new brunch offering. Developed by Executive Chef Jason Rea, the Energize Brunch features delectable seasonal items including savory Scrambled Egg Whites ($16.50) with asparagus, pea leaves, mushrooms, and whole grain mustard, with freshly-baked walnut bread and soy breakfast sausage; a festive Spring Vegetable Salad ($14) with broccolini, carrots, spring onion, snap peas, radish and maitake mushrooms; and the W Continental ($15), a raspberry, peanut butter, and chia seed parfait served with a fresh baked pastry, citrus, and berries. And if that isn't enough veggies for one morning, they're also debuting a line of freshly squeezed juices for just $9 each including: kale with cucumber, fennel, orange, parsley, mint, and ginger; carrot, orange; and “Iced Chai” with almond, cauliflower, and dates. 

Energize Brunch: Weekends, 7:00 a.m. - 2:00 p.m., 181 Third Street 

Saturday, March 29 - Sunday, March 30

The SHED in Healdsburg in hosting a Japanese weekend with chef Sonoko Sakai, founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese culture and food. On Saturday partake in the Umami Workshop and learn to make a complete meal using two natural Japanese seasonings, dashi and shio-koji. Dashi is the umami rich stock that is used to season Japanese soups and dishes. Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. The cooking agenda includes: Suimono soup with spring vegetables; Grilled koji salmon with pickled young ginger; Dashi maki Tamago (egg omelete) with chives; and Takikomi gohan (steamed rice and with koji marinated mushrooms) Koij marinated turnip and dried apricot pickles. You'll also make your own batch of shio-koji to take home. Then on Sunday, Sonoko Sakai and Mutsuko Soma (chef and co-owner of Miyabi 45 in Seattle) will cook a special Japanese Supper. The family style menu will feature dashi and koji with handmade soba noodles.The menu includes: buckwheat crackers with salmon tataki and koji tofu; chicken liver mousse with fruit compote; carrot surinagashi soup with herbs; koji spareribs with roasted root vegetable; soba chirashi salad with spring vegetables and onsen egg; and koji plum blossom ice cream and crispy cookies. 

Umami Workshop: 3/29, 3:00 p.m., $95, 25 North Street, Healdsburg

Sunday Supper: 3/30, 6:30 p.m., $75, 25 North Street, Healdsburg

Monday, March 31

The AQ and TBD team are joining forced with Stones Throw for the perfect marriage of food and drink. The "Eat Like a Chef, Drink Like a Somm” dinner series includes a special four-course meal with drink pairings in support of the SF-Marin Food Bank. The one-night-only tasting menu featuring some of the favorite dishes and drinks the chefs enjoy when they have the night off, including: Late Night Pasta Salad with smoked ricotta, nettles, mint, and salted-cured pork; Steamed San Francisco Shellfish with saffron and chorizo broth, and crispy uni toast; Crispy ‘Tête de Veau’ Croquettes with sauce gribiche, spring vegetables; Lamb Roast Family Style with Greek condiments; and Chocolate ‘Snack Pack’ Dunkaroos style. Each of the courses will also be accompanied with a drink pairing including sherry, wine, and beer. 

Eat Like a Chef, Drink Like a Somm: 3/31, 6:00 p.m., 1896 Hyde Street

Novela is getting in on the oyster action with their Stirred, Shaken, & Shucked Mondays. Monday, March 31st and April 14th tthey'll have fresh oysters from various regions served with house-made mignonettes for only $1.50 each! Pair your shellfish with a glass of bubbly or Belgian ale on the special happy hour menu. 

Stirred, Shaken, & Shucked: 3/31, 4:00 - 7:00 p.m., 662 MIssion Street

Wednesday, April 2

Madera in Menlo Park is celebrating their five-year anniversary with a limited-edition Silicon Valley-inspired cocktail menu. Techie drinks include: The Lead Investor (Clase Azul Ultra, Grand Marnier 150, Lime Juice & Agave Nectar),  #HASHTAG (Grey Goose La Poire, St. Germaine Elderflower Liquor & Pear Puree), Project M (Flight of Macallan Scotch: Oloroso Cask Finish 18 & 25 year; Fine Oak Cask Finish 21 & 30 year), Game Changer (Bulleit Rye Whiskey, Amarena Cherry, Kumquat, Orange Bitters), and Smelling Roses (Leblon Cachaça, Lime Juice, Rose Water & Muddled Pichuberry) a nod to Stanford University’s back-to-back appearances in the Rose Bowl. Knock back one of these boozy drinks through the end of the month, and think up the next genius startup. On April 2, Madera will also be offering an anniversary menu featuring A5 Wagyu Tartar, Potato Tortellini, Liberty Farms Duck, Strawberry Fool, and Whiskey Smoked Whipped Ganache with an optional drink pairing. 

Madera: 4/2 - 4/30, 2825 Sand Hill Road, Menlo Park

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