Posts from the ‘Blog’ category

Red Hill Station

Ever since Redfin real estate named our local neighborhood, Bernal Heights, the “Hottest Neighborhood of 2014”, there seemed to be a shift in the food scene…. for the better. Before Redfin’s big announcement, Cortland Avenue’s food was comprised of mostly comfort Italian and French, decent sushi, a handful of cheaper ethnic restaurants, and two amazing bakeries.

Last night I visited Red Hill Station, opened up a few months ago by two alums from Anchor Oyster Bar, who happen to be Bernal residents.  My tip, visit Red Hill Station while you can get in.  Red Hill Station has definitely elevated the level of cooking, presentation, as well as service on Cortland Ave with their seafood-dominated menu.  I was overwhelmingly surprised at the sophisticated plates, the freshness of the ingredients, and the flavor profiles coming together.

Standouts for me were the grilled calamari, which had a nice smokey flavor and was served with a compote of figs for some sweetness – a pair I never would have imagined, but worked well.  In addition, the baked cod served with farro and cherry tomatoes was melt-in-your mouth goodness.  The cod was buttery, the tomatoes had a nice acidic addition, and the farro was slightly sweet with a perfect chewy texture.

The dishes are very sophisticated, however, the service and the atmosphere are perfect for our family-friendly, down-to-earth neighborhood.  Upon entering the small venue, one is greeted with huge smiles, amazing garlic cured olives,  and an ocean-themed game for your kids to play.  Red Hill Station is a perfect addition to Bernal:  a place where kids are as welcome as extremely refined palates.   20140810_192616

Delicious and healthy popsicles the kids will LOVE!

jude popsicle

 

Sneak some greens into your  kids’ snacks with these kale and coconut popsicles.

Kale and coconut popsicles 

1 ripe banana

1/2 cup unsweetened coconut flakes

1/2 bunch kale leaves, stems removed, roughly chopped

1/2 cup frozen berries

1 1/2 cups milk or non-dairy drink ( great with almond milk)

4 dates, pits removed, roughly chopped

Mix all ingredients in a blender until smooth, then poor into popsicle holders (can be found at ikea –click here )  and freeze.

Where are they now? Chef Steph featured in Tante Marie graduate success stories

I sat down with Mary Risley, owner of Tante Marie’s Cooking School, to discuss my culinary life since graduating.  We enjoyed a delicious lunch prepared by the students (lead by the amazing teacher Frances, pictured below with me), of oxtail stew, polenta, fattoush salad and caramel cheesecake for dessert. Here is what Mary had to say about me in her monthly newsletter.  Thanks Mary!

“STEPHANIE WEILER says “my primary job is my daughter!” Stephanie graduated from Tante Marie’s about a year ago.  She has helped her fellow students with their catering events and she has started her own personal chef business, which she started after spending five weeks as an extern at LaCiccia, working in the kitchen full-time.  LaCiccia is a wonderful Sardinian restaurant on 30th at Church Sts.  What Stephanie does is prep on Mondays; cook and deliver to her clients on Tuesdays.  She delivers three meals, with reheating instructions, to her families for a weekly fee.  For the previous 15 years, she was a physical therapist.  To find out more, check out www.chefstephsf.com.  You go girl!”

To find out more about Tante Marie, check out tantemarie.com

steph frances photo