Photos by Travis LoDolce.

The history of chocolate-making in the Bay Area runs deep. Ghiradelli, Scharffen Berger, and Guittard are some of the big names in chocolate that started here, and the community of smaller, more artisinal chocolatiers continues to grow. Clearly, San Francisco is a place for chocolate-lovers; and for the die-hards, a thriving city to start a chocolate company.

And so down on the ever-bustling Embarcadero in San Francisco, there has been a chocolate company quietly growing since 2008. The facade looks identical to any other pier on the strip–modest, barn-like, beige.

But don’t be fooled, this ain’t no barn. Behold:

TCHO is currently run by the founders of Wired magazine, and is the only chocolate factory in San Francisco, located right on the waterfront on Pier 17. My first introduction to TCHO was in New York City, back in the day when their chocolates were packaged in modest brown paper baggies. Fumiko, my friend who worked closely with Silicon Valley techie innovators, handed me a piece and told me that it was the next big thing in chocolate.

This “bean to bar” company keeps it simple: dark, with only four variations (Chocolatey, Fruity, Citrus, and Nutty). It’s a perfectly square bar, with a sleek, futuristic packaging design.

Yoko: “Their packaging was very clever, perhaps distracting.”

When I first posted the notice for this Umamiventure, it sold out rather quickly. SFers love their chocolate, and we stuffed ourselves into the lobby last Sunday and eagerly awaited our tasting and tour.

All 25 of us piled into a curtained off area, where our guide Tyler began talking about TCHO–its history and mission. He then turned on the sleek flat-screen monitor and took us through the world-wide reaches of TCHO.

TCHO is chocolate with a conscious. Currently, they source their cocao beans from Madagascar, Ecuador, Peru and Ghana. TCHO’s social mission is to go beyond the ordinary Fair Trade regulations by working directly with cocoa farmers, helping them develop better technologies to grow better beans, so they can become premium producers. [Not unlike Four Barrel Coffee's mission].

The company was founded by a former NASA engineer, who not only loved chocolate, but dreamed of developing optimal bean-picking/ chocolate-making practices in countries where slavery still exists in the industry.

Turns out that the “T” in TCHO stands for technology, and they have taken chocolate-making to a new level by employing the most up-to-date (or I would even say futuristic) technology practices. Their chocolate machines are even controlled by a handy iPhone app. They truly consider themselves a start-up in every sense of Silicon Valley jargon.

Now for some bad news, folks: we weren’t allowed to take pictures of the actual factory!!! Let me just tell you we did indeed need to wear hairnets, and even those sporting a 5 o’clock shadow had to cover up their faces. The actual factory was in the back of the building, and it was a long and narrow space (like all buildings on the pier), with towering steel machinery. Since the factory was not in operation, I couldn’t get a grasp on what machine performed which task–but I do recall the machine called the McIntyre, which mixes all the cocoa together with all the other ingredients.

Sadly, we didn’t see any Oompa Loompas anywhere.

Now on to everyone’s favorite part: the tasting!

They were very generous and let us taste all of the chocolates they have to offer. Bars, nibs, chocolate-covered fruit. While they have only released dark chocolate until now, they are currently working on a milk chocolate, to be sold at Starbucks. What kind of milk will they use? Tyler would not divulge. Ha.

Here are some comments by attendees:

YOKO

- I liked the 60.5% chocolate the best. But there were none available at the store that day, but you can get them on the website.

- I also like the chocolate covered mango bits. But they didn’t have the smaller size.

- I loved how we were able to taste all the different types of chocolate they have to offer. I would have liked some water though, perhaps in Dixie cups or something. If you go on the tour, I recommend that you bring a water bottle.

- I am excited for TCHO to come out with their milk chocolate even if they won’t tell me where they’ll get the milk to make it.

- I secretly wished it was a little more lively, à la Willy Wonka.

ANNE
- We really enjoyed the opportunity to try all of the different chocolates next to each other–tasting is much more meaningful in context!

- While it would have been interesting to see the factory running, I think we got more out of it with him able to talk to us on the floor.

- We also found the presentations very informative and interesting; I liked our guide.

Thanks Tyler + TCHO for a choco-tastic afternoon! Let’s do it again soon!

*Find all TCHO Factory Tour info here.

**All proceeds to this Umamiventure will go towards relief efforts for the 2011 Sendai Earthquake and Tsunami.

***Umamiventures are organized monthly, exploring the far reaches of the galaxy for good food/drinks + awesome people, for great times.

****Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport, NYC; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010
29.) Bitters Tasting with A.B. Smeby - Brooklyn, NYC, September 2010
30.) Four Barrel Coffee Cupping – SF, November 2010
31.) Sutton Cellars Vermouth Lab – SF, January 2011

My first introduction to TCHO chocolates was in 2007, working in New York City. My friend Fumiko, who worked closely with Silicon Valley techie innovators, handed me a bar and told me that it was the next big thing in chocolate.

She was right.

Started by the founders of Wired magazine, TCHO is the only chocolate factory in San Francisco, located right on Pier 17. The company keep their chocolates simple: dark, with only four variations (Chocolatey, Fruity, Citrus, and Nutty). It’s a perfectly square bar, with a sleek, futuristic packaging design.

TCHO also has a social mission, which is to go beyond the ordinary Fair Trade regulations by working directly with cocoa farmers, helping them grow better beans, so they can become premium producers. [Not unlike Four Barrel Coffee's mission].

Which is all to say, TCHO is awesome! I have been begging and pleading for a tour for the last year, and finally! I’m able to bring you all Umamiventure #32: a factory tour + tasting of TCHO! Yippee!

Join me on Sunday 3/13 at 3:30pm for this private, super fun tour of TCHO factory. We’ll have our very own guide, who will talk about the history of TCHO, their sourcing and production methods, and take us through their huge facility and all the awesome innovative techie equipment (the factory won’t be in operation during our visit, but watch this awesome CNET video for the action).

A big highlight of our Umamiventure will be an extensive tasting of ALL their products (their four single-origin bars, “TCHOPro Baking Blends” and nibs). You will also get a 10% off discount card for the TCHO shop, on the day of our visit. Holla!

Tickets are $10 advance/ $15 at the door. Price includes tour, tasting, discussion, and guaranteed good times. Space is limited, so please buy your tickets now (via the Eventbrite page)!

And yes, it’s true, tours are now open to the public for free. But they are usually sold out weeks in advance, which is why I organized this event directly with the TCHO folks, with many perks you wouldn’t get on the public tour. Besides, don’t you want to hang out with other Umamimart readers and writers? And ME????

Looking forward to seeing everyone! Cheers!

*Photo courtesy of TCHO.

All photos by Yoko Kumano unless otherwise specified.

On a warm, sunny day in San Francisco, 23 guests and I had the distinct pleasure of visiting Sutton Cellars Winery for an afternoon Vermouth Class, where we learned about its history, evolution, production methods, and different taste profiles and components. The man behind the podium (er, wine shipping crate), was Carl Sutton.

As I’ve mentioned before, Carl is a Bay Area winemaker and proprietor of Sutton Cellars. Inspired by Amaro Montenegro and other Italian vermouths, Sutton released his very own dry vermouth in 2009, naming it Brown Label–it is a white wine that has been macerated (NOT infused!) with an unaged brandy and 17 different herbs and botanicals.

Last year, Carl moved his headquarters from Sonoma to the Dogpatch district of San Francisco, and brought his entire operation with him. It is surreal to drive up to this industrial section of town, where the city and the shipping industry collide, wire fences abound, and gravel replaces cement. There was a behemoth cruise ship docked in the distance–could a winery really exist here?

Behold: Sutton Cellars Winery. Can you believe it? This is urban wine-making at its finest.

We were warmly welcomed by Carl and his wife Sharon, and found that the winery had been turned into a classroom! Tables and chairs were lined up, glasses ready for tasting, a spit cup available along with pitchers of water. We were ready to go!

While waiting for everyone to show up, Carl and Sharon prepared for us their drink of choice: the Sutton & Soda.

Sutton vermouth and soda, on the rocks, with a twist. This is how Carl best recommends drinking his vermouth–which is bottled-to-order on premises. Once opened, please refrigerate and consume within a week or two.

Alright, let’s get started. Carl divided up the class into four parts.

PART I
First Flight: Comparative Tasting of Vermouth

From left to right:
1.) Dolin Dry, Chambery FR; est. 1821
2.) Noilly Pratt Dry, Marseillan FR, 1812
3.) Sutton Cellars, San Francisco CA, 2009
4.) Martini & Rossi Rosato, Turin IT, 1863
5.) Martini & Rossi Rosso, Turin IT, 1863
6.) Carpano “Antica Formula”, Turin IT, 1768

Photo by Travis LoDolce.

You would think that this is in order of, “driest” to “sweetest”, but I did not think this was necessarily true (as I found #4 to be cloyingly sweet), so let’s just say we tasted from lightest in color to darkest. Antonio Carpano (#6) is regarded as the “Inventor of Vermouth”–at least he was the first to brand and sell it commercially. It is complex with spice, with a caramel finish.

Sutton’s vermouth on the other hand fell into the middle of the spectrum. While dry, it is earthy with hints of fruit and herbs. There is no burn at the finish, as the Noilly Pratt did (Yoko found). Sutton calls his, a California-style vermouth. Awesome.

PART II
Second Flight: Component Tasting of Sutton Vermouth

Sutton, known to be highly secretive about his vermouth recipe (as are all the vermouth and bitters makers in Europe) did divulge to us three main factors in his vermouth: orange peel, chamomile and rosemary.

1.) Dried orange peel macerated in base wine
2.) Chamomile macerated in base wine
3.) Rosemary macerated in base wine
4.) Sutton Cellars vermouth (final product)

This part of the class was definitely the most interesting to me. Breaking down each component allowed us to better learn about Sutton’s final product, and really made us pay attention to the ingredients.

Photo by Travis LoDolce.

Chamomile:

PART III
Martinis

Carl mixed his vermouth with two local gins for a side-by-side tasting.

Photo by Travis LoDolce.

“Martinis are probably the most misunderstood drink, ever,” Carl said emphatically. This mantra is something Happy Hour columnist Paystyle also always preaches. A proper martini should consist of gin, vermouth, stirred, with a twist. If it’s shaken, it’s a Bradford. If there’s chocolate in it, well, it’s not a martini. Plus, it’s gross. Ha!

1.) No. 209 gin, Sutton vermouth, Regan’s orange bitters (3 to 1 gin to vermouth)
2.) Junipero gin, Sutton vermouth, Regan’s orange (1 to 1)

Photo by Travis LoDolce.

Gosh, this martini taste-test was so interesting! The Junipero martini, while it contained more vermouth, was still very stringent and “gin-ny”. The gin definitely asserted itself here. On the other hand, the No. 209, while it had a more modest gin to vermouth ratio (1:1), created a more well-rounded cocktail.

PART IV
Fourth Flight: Wine-Based Aperitifs & Digestifs

Photo by Travis LoDolce.

Carl concluded the vermouth lesson with other bitters available. Although these are not considered “vermouth”, they are also made of various botanicals and herbs.

1.) Cocchi Americano, Asti IT
2. Cardamaro, Asti IT
3.) Bonal, St. Laurent Du Pont FR

The Cocchi is similar to the more commercially known French Lillet Blanc–light, refreshing and citrus-y. Bonal is quinine based, which I also have enjoyed on the rocks, with a twist. The Cardamaro is a lovely concotion of cardoon and blessed thistle–a very warming digestif.

This concludes my report on Umamiventure #31. What an incredible event! I’d like to thank everyone who attended and special thanks to Yoko and Travis for taking such fantastic photos. Big THANK YOU to Carl and Sharon for hosting us, and teaching us so much about vermouth and bitters. We had such an awesome time!

For those of you who missed this, don’t worry, we’ll do it again. Umamimart + Sutton Cellars, hooray! Meanwhile, stay tuned for details about the next Umamiventure, where we will celebrate CHOCOLATE.

Sutton Vermouth can be found at various liquor stores in the Bay Area such as D&M Fine Wine and Spirits; Cask; and Ledger’s Liquors (my favorite, in Berkeley). For further inquiries about Sutton Cellars wine and vermouth, please contact Carl directly at winevine@sonic.net.

Enjoy the rest of the photos of our lovely afternoon!

Photo by Travis LoDolce.

Photo by Travis LoDolce.

*Umamiventures are organized monthly, exploring the far reaches of the galaxy for good food/drinks + awesome people, for great times.

**Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport, NYC; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010
29.) Bitters Tasting with A.B. Smeby - Brooklyn, NYC, September 2010
30.) Four Barrel Coffee Cupping – SF, November 2010

Updated 1/28, 9am PST:
THIS EVENT IS SOLD OUT!
Stay tuned for February’s Umamiventure!

When I first read about Carl Sutton’s vermouth in the NY Times last year, I was immediately intrigued. Now, we’re in the Bay Area, where the wine flows like the salmon of Capistrano, and everyone has an opinion about [insert vintage] [insert winery] [insert varietal]. Blahdy blah blah. It makes my head hurt, I can’t keep up.

But vermouth– no one ever talks about vermouth! It’s derived from the grape too, you know. Vermouth is considered a fortified wine, traditionally infused with various herbs and spices. It’s what enhances and smooths out your beloved martini (with a little dry vermouth for bitterness) or Manhattan (Rouge for sweetness).

Carl Sutton, a Bay Area winemaker and proprietor of Sutton Cellars, released his very own dry vermouth in 2009, naming it Brown Label. Steeping white wine with un-aged brandy and 17 (!) different herbs and botanicals, his vermouth is light and refreshing on the rocks, with hints of citrus and spice; in a martini the herbs are subtle yet create a smooth, rounded drink. Like velvet.

Last year, Carl moved his headquarters from Sonoma to the Dogpatch district of San Francisco– and brought his entire operation with him. Yup, smack dab in the middle of the city you’ll find Sutton Cellars Winery, and what Sutton lovingly calls his Vermouth Lab– where he develops his vermouth, along with a whole slew of other imbibing potions, like his wine, dessert wines, and there even may be an amaro in the near future.

Inspired by Amaro Montenegro and other Italian vermouths, Sutton’s Brown Label is unlike any other I have ever tasted. This is the only artisanal vermouth made in the Northern California, and can be found on the shelves at many bars in the Bay Area (Alembic even has it on tap!). It is truly a special creation, made with passion, dedication and a ton of research– absolutely worthy of an Umamiventure, don’t you think?

Please join me on Sunday 1/30 at 2pm for an afternoon with Carl at his Sutton Cellars headquarters. Here is a sneak peak of what Carl will have in store for us:

- Meet ‘n greet guests with a Sutton & soda, brief tour of the winery and Vermouth Lab
- A comparative tasting of six vermouths with a discussion on the history of the spirit, its various styles, in relation to other botanical alcoholic beverages
- Deconstructing the Sutton vermouth, and a tasting of three separate botanicals macerated in base-wine alongside the finished product
- Discussion and Q&A about the specifics of Sutton vermouth production and bottling
- Martini Hour! Two different locally produced gins will be mixed with Sutton vermouth for a side-by-side comparison

What an awesome afternoon! If we behave ourselves, maybe he will even let us try some of his amaro– woohoo!

Tickets are $25 advance/ $30 at the door. Price includes tour, tasting, discussion, and guaranteed good times. There are only a limited number of spots available for this intimate affair, so please take advantage of the discount and buy your tickets early, via the Paypal button below. (This event is sold out!)

PLEASE DRESS WARM– the winery + lab is not heated and we want to be as cozy as possible. Also, please bring cash or checks, Carl will offer  all Umamiventure attendees 10% off of his products should you like to buy anything (but he is not set up with a credit card system).

Looking forward to seeing everyone! Cheers!

+++

*Umamiventures are organized monthly, exploring the far reaches of the universe for good food and great times.

**Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport, NYC; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010
29.) Bitters Tasting with A.B. Smeby - Brooklyn, NYC, September 2010
30.) Four Barrel Coffee Cupping – SF, November 2010

Umamiventure #30 was indeed a memorable affair, and much more than what any of us expected. It was a night of Serious Coffee Schooling– from the bean picking process, to roasting, to tasting– all courtesy of Four Barrel Coffee in San Francisco.

Since opening in 2008, Four Barrel has become a front runner in the specialty coffee scene here in the Bay Area, and is now on the menus of some of the most reputable restaurants (Slanted Door, Foreign Cinema, Bar Tartine, and on). Their beans have recently gone bicoastal, as NYC’s Maialino now serves Four Barrel coffee as well. SF represent!

Jeremy Tooker, founder of Four Barrel, was recognized recently as one of Food & Wine magazine’s 40 Big Food Thinkers Under 40, as he is known to champion small single-farm beans, in accordance with their seasonality. He’s all about letting the beans work their magic, instead of manipulating them through the roasting process.

Pamela, the head trainer at Four Barrel helped me organize the event– she is super knowledgeable about coffee, Four Barrel, and the industry in general. In a word, she is a STAR. She and the Four Barrel staff graciously invited us in, offered us coffee while we waited for everyone to arrive, then packed all 20 of us into their back roasting area.

Let Umamiventure #30 begin.

YOKO
I drink coffee several times a week and I know how I like it: black. But that was the extent of my coffee knowledge. The 30th Umamiventure at Four Barrel changed all that. I arrived a bit early, but Pamela, our guide, greeted us as soon as we walked in and offered us coffee (whatever we wanted on the house if you mentioned Umamimart.)

YOKO
The tour consisted of three parts 1) picking and selecting the beans; 2) roasting the beans; and 3) tasting coffee.

KAYOKO
I was floored when Pamela told us she prepared a PowerPoint presentation for us, to go through the Four Barrel method of sourcing, selecting and processing the beans. At this moment I knew we were in for a true educational treat! She had our complete attention during the presentation.

YOKO
Pamela’s PowerPoint slideshow really proved how little I knew about coffee– like for instance it was a red cherry. She also emphasized how important it is to choose the right coffee beans to get the desired taste.

KAYOKO
Look at us– we are absolutely captivated. GEEKOUT!

KAYOKO
Pamela fully engaged us with her infectious energy and devotion to the subject. She spoke so eloquently and answered all of our questioned with the relaxed ease of a pro.

KISHI
Pamela’s professionalism and friendliness coupled with her wild enthusiasm and impeccable knowledge was a flood of joyous enlightenment– I thought I knew about coffee but I really didn’t, obviously. Her ability to convey the gist of coffee from A to Z so flawlessly was totally admirable.

KAYOKO
We learned that Jeremy takes great lengths in working with each farm and coffee producer directly, to assure safe, fair and well-compensated practices. He really is committed to championing these unknown, under-recognized farmers who are often underpaid and live in poverty despite the fact that it’s the THIRD most traded commodity in the WORLD! Crazy. Here’s a great visual fact sheet by Mint.com, via Ido.

YOKO
The heat picked up during part two when we were shown how the beans get roasted. Manning the 1957 steel/ cast iron German Probat roaster was Jackson who walked us through the whole process (about 10 minutes) of roasting.

KAYOKO
We all had a crush on Jackson. Ok, I can’t speak for everyone, but I know most of us did. He spoke with great confidence about his craft and we were all so mesmerized by his enthusiasm, knowledge and the physicality of what it takes to roast coffee.

In watching Jackson, we learned how patient you must be to roast coffee. He picked up a pail of beans (still pale green!), dumped them in the roaster:

Knelt down to several times to adjust the temperature:

There’s a tube like part that you stick in and out of the roaster called a “trier” which allows the roaster to check on the beans:

Here’s a great video of Jackson and the grand finale of the roasting process, by Yoko. I could seriously watch this over and over, it’s so thrilling.

KAYOKO
Like a Zen Master, Jackson was at one with the Probat roaster, as well as the beans. He just KNEW when those beans were ready, and unleash that “drop door”. It was awesome  to watch the entire roasting process, from the beans while they still green, to a toasty brown color. Et voila!

KAYOKO
Jackson roasts about 500 lbs of coffee a day. The bean should be carmelized on the outside, and each bean will have expanded quite a bit (hence that lighter-color line you see running down the bean).

YOKO
Four Barrel roasts all of their coffee at medium which disturbs less of the original characteristics of the bean.

ANNALEA
Let me say that the roasting with Jackson was a highlight– his passion for craft was obvious. And the fact that he’s really cute didn’t hurt either (ha ha). Pamela and Jackson both mentioned the fact that Four Barrel roasts to a medium roast which I thought was interesting.

KISHI
Jackson, swoon: his easy charm juxtaposed with his martial arts-like roasting technique was a thrill.

LIZ
The best part was seeing Jackson in action roasting the beans. I have never actually seen this before and I didn’t know how sensitive a process it was. One second too long and the beans won’t taste right!

KAYOKO
What I admire most about Jackson is the great pride he took in his craft. You could tell by the way he spoke about coffee, and even in the way he picked up each bean– with utter delight. For him, they are magical little pebbles that he nurses with great care, one by one, to extract the exact flavor he desires out of each bean. He’s in a powerful position, and he doesn’t take it for granted.

YOKO
Pamela joined us again for part three, with Justin, barista extraordinaire, for the tasting of the coffee (called “cupping”). They prepared six types of coffee for our tasting pleasure.

1. Coast Rica El Tajo

2. Guatemala Ojercaibal

3. Colombia Andino

4. Ethiopia Welena Suke Quto

5. Kenya Kirinyaga Karimikui

6. Sulawesi Toarco

KAYOKO
To quote Pamela: “The coffees are placed in an order in which each coffee prepares your palate for the next coffee. For example, coffees with brighter acidity and lots of rich dark fruit (such as the Kenya Karimuki) will follow the nicely balanced, softer acidity found in most Latin coffee.”

Again, totally enthralled with the Four Barrel staff as Justin stepped in and spoke about the coffees offered at the cupping. Knowledgeable, engaging, spirited.

He added water to the coffee grounds and scraped it off the top with exact precision. Pro.

Bending down to smell the coffee.

ANNALEA
My favorites were the Costa Rica El Tajo, the Ethiopia Welena Suke Quto and the Kenya Kirinyaga Karimikui. Big differences in flavors. Some lighter (the Costa Rican), some fruity and even tea-like (the Ethiopian) and a robust, intense and very full flavor (the Kenyan). Cupping was a new experience for me and it was great to get a background and lesson from Pamela and Justin.

YOKO
I have attended wine and sake tastings before but a coffee tasting was completely new to me. Tasting how Costa Rican beans were different from Kenyan beans really opened my eyes to how much coffee can differ by region (they are all roasted using the same method).

KISHI
If I was disappointed at all that night, it was probably my lack of taste– I could hardly tell the difference between any of them! Still, it tasted great, especially compared to the sad bitter crud I made the next morning.

LIZ
Though I am not a big coffee drinker I really enjoyed the chance to have a cupping with some experts. It’s interesting how different the types of coffee taste when you try them side by side.

ANNALEA
Overall the entire visit was really informative and I learned a lot. I really connected with all of the wine references Pamela made throughout the night and started to realize that coffee has a lot of similar nuances and detail in flavor. I, for one, don’t always stop to appreciate this as I slam down my first cup at 6am. I also took away an appreciation for the process that Four Barrel follows with their sourcing and roasting process. The work they do with the farms they work with and others who stand to benefit was something unexpected and I think a huge benefit for their business as a whole.

KISHI
Well geez, the night was just far beyond perfect. I got way more than I bargained for: I literally imagined a straightforward cupping and no more.

IDO
Our visit to Four Barrel was just another example of the Bay Area’s dedication to kick*ss gastronomy without pretentiousness. The staff were all super-friendly, bringing Umamimart into their world and getting folks excited about the things they’re passionate about. I liked a good cup of coffee before this visit — now I have a better sense of what goes into making it. Thanks Four Barrel!

YOKO
I came home with 12 oz. of Ethiopian Welena Suke Quto beans and I know I am going back to Four Barrel when I start shopping for holiday gifts.

KAYOKO
Big huge THANK YOU to Pamela, Jackson, and Justin for spending the evening with us and schooling us on the art of coffee, roasting and tasting. We all walked out more knowledgeable about the industry and flavor profiles of coffee. Here’s to many years of success for Four Barrel! You all ROCK!

Fun fact: Four Barrel is named after this four barrel sample roaster for roasting samples of green coffee.

Lagunitas on tap for the staff, baby!

*Photos by Yoko Kumano and myself.

**Umamiventures are organized monthly, traveling far and wide to find good, cheap grub off the beaten path.

***Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport, NYC; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010
29.) Bitters Tasting with A.B. Smeby - Brooklyn, NYC, September 2010

Update (Thurs. 11/11, 12pm PST): EVENT SOLD OUT!!!

+++

Wow THIRTY Umamiventures, can you believe? Pretty damn awesome, considering the very first one was in 2007, on a trek out to Flushing, Queens for quite possibly the best dim sum in New York City.

I’m living in the Bay Area now, and still organizing these events monthly. We’re thirty deep! Umamiventures have become so integral to this blog– it’s such a wonderful way to meet ya’ll in REAL LIFE!

And to celebrate the launch of the Umamimart Shop (coming Nov. 16th!), in line with the limited edition UM Artist Mug, our next event will be with San Francisco-based coffee roasting company, Four Barrel, for a private coffee cupping (aka tasting) on Sunday November 21 at 5pm. They have also generously offered to give us a tour of their impressive in-house roasting facilities, as well as talk with us about their farming, processing and sourcing practices.

This is an Umamiventure that I’m particularly excited about since Four Barrel is breaking some serious ground in the coffee world. Jeremy Tooker, founder of Four Barrel, was recognized recently as one of Food & Wine magazine’s 40 Big Food Thinkers Under 40, and is known to champion small single-farm beans, in accordance with their seasonality. He’s all about letting the beans work their magic, instead of manipulating them through the roasting process.

Four Barrel only opened in 2008, and is already such a big deal nationally! Its beans can be found at Maialino restaurant in NYC now too. HOT.

I hope you will join us. The event will be at Four Barrel, in the Mission district of San Francisco (Valencia at 14th Street). Since this event is private, we’re capping it at 15 lucky people. Please RSVP on the Facebook event page, twitter me, comment below, or email me directly at kayoko@umamimart.com. You will receive an email from me to confirm your spot.

Don’t miss this! Make sure to RSVP! Can’t wait to see all of you.

*Special thanks to Pamela and Emily of Four Barrel for helping me put this event together. It’s gonna be AWESOME!

**Umamiventures are organized monthly, traveling far and wide to find good, cheap grub off the beaten path.

***Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport, NYC; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010
29.) Bitters Tasting with A.B. Smeby - Brooklyn, NYC, September 2010

Photos by Erin Gleeson.

On a balmy, quiet Sunday afternoon in Brooklyn, we had the distinct pleasure of sitting down with Louis Smeby, founder of A.B. Smeby Bittering Co., for a tasting of his extensive line of bitters. When we all settled down in Quarter Bar‘s charming back yard, there was one glaring question on our minds: What exactly ARE bitters? Where do they come from? What do we do with them?

Ok fine, so three questions.

The event was so much more than what any of us had anticipated. Louis, a dashing, soft-spoken Brooklynite, patiently fielded our questions while we tasted his bitters (he brought over 15 kinds!), and went through the history of bitters. To put it in perspective, he discussed how bitters have a stronghold in the history of American soda fountains (think Coca-Cola!), which fascinated us (and opened up a whole other can of worms).

What exactly is a bitter? Simply put, it is a blend of herbs that historically, have been used as digestive aids. Louis explained the primary importance of potable vs. non-potable bitters. Potable bitters being Amaros, or Italian liqueurs like Fernet Branca or Campari, which you can sip to your heart’s content. On the other hand, non-potable bitters are of the Angostura or Peychaud variety, which can not be taken straight, and only dashes should be added to drinks, or whatever else you desire. Angostura was created in 1824 by a German living in Venezuela, so the origin of bitters is all over the map.

The earliest definition of a “cocktail” is that it MUST include bitters– demonstrating how essential this ingredient is within mixed drinks and cocktail culture from way back in the day.

Yes, all of this came out during out sit-down with Louis, who turned out to have a brain full of facts on botany, the spice trade, and alchemy. Louis fuses together his passion for seasonal, organic ingredients and botanicals to create his magical potions of bitters. He’s our modern day Herbalist!

And indeed, he comes up with some of the most intriguing flavor combination that frankly blew our minds. Some of these are an intricate blend of ten, fifteen, twenty ingredients and upwards. I’m talking Chai ‘n Rye. Lemon Verbena. Hibiscus Rose. Nasturium-Cumin. Martie’s Cherry Vanilla (named for his beloved grandfather).

Then, he’s got creations that are more mysterious. And sexy. Bitters with names like Diesel (citrus and spices). XXX (Louis’ interpretation of Angostura). Forbidden (30 spices, aged 12 months). Black & White (Mexican chocolate and vanilla).

Louis has a strong background in the food industry, as he has worked both as a chef, as well as in the front of the house. His bitters are now currently on the menus at several reputable bars and restaurants throughout New York City, including The Modern, PDT, Buttermilk Channel, Gotham Bar & Grill, and Quarter Bar. Louis created an exclusive line of bitters just for The Vanderbilt in Brooklyn, which is so special!

Alright, let’s taste, shall we?

ERIN M.
Everything I tried tasted organic and complex. All of that said I think what I liked was: Hibiscus, Black & White, Lemon Verbena and XXX.

ERIN G.
I never knew there could be so many kinds of bitters! Or that they could individually taste so different. Louis had some pretty innovative flavor combos.

JUDSON
Having so many bitters to sample was amazing– it actually got me a little buzzed, which surprised me.

KAYOKO
Quarter Bar features several cocktails using Louis’ bitters. We took breaks throughout the afternoon to stretch our legs and re-up on our drinks.

KAYOKO
I love Louis’ bitters for their imaginative flavors that bring a complexity to whatever you add to it. Chocolate might hit you in the back of the mouth; or more earthy hints of annis might linger throughout. I made fig jam and added Chai ‘n Rye bitters. It turned out really great– the bitters really adds a whole new dimension to the fruit.

ERIN G.
I am super fascinated with the idea of using the bitters in vinaigrettes and marinades, and will try it soon.

JUDSON
I took home two bottles and wish I had gotten a lot more for gifts and for myself. I got the XXX and the Hibiscus-Rose. I’ve used the XXX in a Manhattan which was perfect, as well as in sparkling mineral water. I’ve used the Hibiscus-Rose in a mojito and in still water. I thought the XXX would have been my favorite because it’s darker, but actually the Hibiscus-Rose has won me over.

ERIN M.
Louis is great– obviously passionate about the alchemy and world-wide history of bitters. I appreciate his serious entrepreneurship (as in he really does EVERYTHING himself): creating new recipes, cooking the bitters, bottling the bitters, designing labels, pasting said labels, making deliveries. Everything.

KAYOKO
It’s true. Louis does EVERYTHING. He has a sharp eye for design, which I deeply appreciate.

ERIN G.
Louis is a real trendsetter– ahead of his time. I can see this becoming really big. Yet it’s so interesting that making bitters is such an age-old tradition. I love that it started in monasteries!

KAYOKO
A big huge THANK YOU to Louis for teaching us so much, and walking us through all your different bitters. The entire afternoon was so intimate and delightful– it was a memorable for all of us.

Also mucho thanks to Quarter Bar for letting us raid the back yard. You are wonderful hosts, and I’m so happy to see a serious cocktail bar in that neighborhood (there was nothing like it when I lived there eight years ago!).

And of course, last but not least, thanks to everyone who made it out to the Umamiventure! You know Brooklyn holds a special place in my heart, and it was awesome to reunite this way.

Check out the full line of A.B. Smeby bitters, and what’s new for the season, please check his website. To order, contact info@absmebybitteringco.com

*Umamiventures are organized monthly, traveling far and wide to find good, cheap grub off the beaten path.

**Become a Facebook Fan or follow UM on Twitter to stay updated on all future trips!

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010
28.) San Tung Restaurant – SF, August 2010

Bitters, bitters, bitters. I remember my first encounter with a bottle of Angostura was at The Royal Oak in Williamsburg about four years ago. I asked the bartender, “What the hell is that?” as he added a few drops into a mixing glass. He then tirelessly tried to explain to me what it was, but I absolutely did not follow.

Herbs? Digestif? Medicine? LAXATIVE???

Bitters is not so easy to explain, but truth be told, it is said that by definition, a “cocktail” MUST include bitters. Yes, it is that crucial of an ingredient.

Well Martians, it’s time to get our heads out of our asses and learn more about bitters: the definitive ingredient in a cocktail! Paystyle and I have been long in discussion about such an Umamiventure, and it has worked out that Louis Smeby, founder of A.B. Smeby Bittering Co., can join us for cocktail hour this Sunday 9/26, 3:30pm at Quarter Bar, one of his favorite spots in Park Slope.

How lucky of us! Here’s what Paystyle has to say about Mr. Smeby’s bitters, and this special event.

Do you know what cocktail bitters are? Their purpose in a cocktail? How they’re made? Bitter artisan Louis Smeby makes his own brand of seasonal small-batch bitters for his Brooklyn-based brand A.B. Smeby Bittering Co. With flavors like Chai & Rye, Celery-Lovage, Spiced Grapefruit, and many others, Louis’ bitters are just beginning to shake up the cocktail world. You’ll have a rare opportunity to try these new products as well as cocktails featuring them, and the man himself will be on hand dispensing the bitter truth about his passion and craft of making cocktail bitters.

Louis himself used to cook professionally for years, before he started making bitters. His philosophy is to use bitters as a starting point to form cocktails, and always has the changing seasons in mind when creating his newest products (Apple Cinnamon with Molasses, anyone?). A.B. Smeby Bitters are used at some of the most reputable bars in NYC, like PDT, Buttermilk Channel, The Modern; plus he’s custom-making bitters for The Vanderbilt now.

So, please join me on Sunday for this special afternoon with Louis, as he schools us on the world of this magical potion, and we sip on cocktails that best highlight his bitters. Then, maybe we’ll hop over to Franny’s for dinner?

*As always, RSVP on the Facebook Fan Page, in the comments below, or Twitter me.

**Please bring some cash, as it will be pay-as-you-drink at the bar (about $10-12 per drink). The bartender will be mixing awesome cocktails using A.B. Smeby Bitters.

***Photo courtesy of A.B. Smeby Bittering Co.

Sometimes, I pick a place for an Umamiventure just to regroup with friends, their friends, and loyal Umamimart readers. That’s what these trips are for, afterall: to meet + eat. Choosing a place, however, it is never an easy task– the restaurant must be delicious, relatively cheap (ideally $20 per person) and can handle a large group. There are a plethora of restaurants out there that satisfy two out of three of these traits, but finding a spot that can check off all three? Near impossible.

Which is why it is actually quite rare for me to organize Umamiventures at actual restaurants.

But as I suspected, San Tung proved to be perfect for such an occasion. Twelve of us showed up in the Sunset district of San Francisco on a cold foggy Saturday in August. (Oh, why must Bay Area summers be so cruel? And they tried reassuring me that “September is the warmest month, don’t worry.” LIES!)

As you can see from the photo up top, the place is crazy packed. Our reservation was at 7:30pm and the line already went out the door. Actually, it’s basically like this all the time, no matter what time or day. San Tung is quite a well-known institution in San Francisco. As I mentioned, I stumbled upon it with my friend one day and thought I had made the best “secret discovery” ever– only to come home and find it has 1800 Yelp reviews. HA!

They made us wait at the door for a while until our table was ready. With this crowd, you can’t blame them. I am just thankful that they even let me make a reservation!

San Tung is a Mandarin-style Chinese restaurant. Here’s a complimentary cold plate of kimchi-like cabbage, delivered to every table as you sit down. This is so spicy and tastes so fresh and just-made. I could just eat this with a bowl of rice all day.

Yoko was in charge of the ordering. At big dinners like this, you’ve gotta just let one person take the reins, or else it just gets too complicated. And sometimes, don’t you just want to let someone else decide what you’re gonna eat? Life should always be full of surprises.

Mu Shu Pork. A sauteed combination of cabbage, willow tree mushrooms, bamboo shoots, onions and fluffed eggs. Served with four homemade mu shu wraps, julienned scallions, and hoison sauce.

YOKO
Perhaps because I was so hungry the best dish arrived first: Mu Shu Pork. I really loved the wrappers that came with the dish. They wrappers were not your usual mass-manufactured ones that are curiously monotone. These were flawed in shape and color. The texture was firm without being crusty and they tasted fresh. I am always really excited when the carbs (i.e. pasta, tortillas) “wow” me at a restaurant.

DANIELA
My love for mushu is easy to justify since its hard to not to love hot sweet pork cooked just right. I could do with a serving now, at 7am.

Steamed Potstickers. Filled with ground pork, napa cabbage, ginger and garlic.

Potstickers. Same as above, but wok-fried.

Shrimp and Leek Dumplings. 12 dumplings filled with a mixture of ginger, garlic-infused ground shrimp and Chinese chives.

HEATHER
The dumplings  eclipsed all else as the best thing, and I wasn’t even going to have any because it wasn’t what I was in mood for. I mean the one with the chives in it. Muah!

Cold Noodles. House-pulled cold noodles in a peanut sauce topped with shrimp, five-spice beef, dried bean curd, and cucumbers.

DANIELA
I’m not usually a fan of noodles, especially noodles without sauce. But adding bit of sweetness and the right chewy consistency was a game changer.

Black Bean Sauce Noodles. Sliced beef, shrimp, squid in a dark soybean sauce served over fresh hand-pulled noodles.

They look so innocent, but…

IDO
…CAUTION!!! These noodles are near impossible to portion out with chop sticks. Many a great man and woman have tried this feat and failed, dropping noddles somewhere along the way between the serving bowl and their own. Of course, all things impossible have their exceptions, as Washi proved, making a clean transfer with a focused, patient, and intense calm.

HERE COMES THE HOT STEPPER! (Murderer)

Original Fried Chicken (Dry). Chicken wings deep fried in batter and sauteed with garlic, ginger, scallions and roasted red chilis.

Original Fried Chicken (Wet). Chicken deep fried in batter then sauteed with a spicy garlic sauce enhanced with roasted red chilis, mushrooms, carrots and bamboo shoots.

LIZ
Best wings you will ever eat. No seriously, I know my wings! They are the perfect balance of crispy, a little sweet and a little spicy. The crispyness is probably the best part, it’s so satisfying yet not overdone. I could go on and on but I suggest you just haul yourself down to San Tung and try them for yourself. The hype is true, they are THAT good!

Garlic Eggplant. Fresh eggplant cut in strips then braised in a spicy garlic sauce.

KAYOKO
I am a bit of a Chinese-style garlic eggplant connoisseur, so I order it wherever I can. San Tung’s is too saucy however. Plus, they peel all the skin off and cut them in strips, and the end result is a flabby saucy mess. I prefer the eggplant to be cut in diagonal chunks, skin-on, for the contrast of textures.

Dry Sauteed String Beans. Flash fried, then tossed in garlic sauce with Chinese pickles.

KAYOKO
These were a winner.

We ordered second and even third plates of dry chicken wings, dumpling and noodles. That, and many bottles of Tsing Tao later, we were all satisfied.

YOKO
I have no complaints as far as price goes. After gorging on dumplings, noodles and chicken wings to the point of feeling like my uterus was cursing my stomach for taking up so much space, the bill for one person came out to $18! I am a bit suspicious now that I think about it (was all that safe to eat?) but really, who cares because it was hands-down satisfying.

HEATHER
I agree with Yoko. Couldn’t believe how cheap it was! Service was efficient and nice.

YOKO
I was really impressed with the service too. I didn’t have to ask for anything twice. The tea was refilled instantaneously and the beers kept coming. In the states, Chinese restaurants usually stick out like a sore thumb in the service sector– clanging dishes, dirty dishes, rushed servers, servers who don’t explain anything and servers who just don’t give a sh*t. San Tung’s service is extremely efficient considering the fact that they are always operating at maximum capacity. The waiters smiled, everything was served fast and the menus were really well-written and easy to understand.

DANIELA
All I can say is cold noodles and mushu- delish! Their combination of cold noodle salad and delicious hot pork wraps made the meal.

IDO
We rocked it with a big group. It’s really the way to go, taking full advantage of the family style portions and getting to dip your fingers in many plates.

The place “closes” at 9:30pm, but was still packed with people waiting when we left around 10pm. Yoko’s right– San Tung really has the recipe for a successful business/restaurant:  Good Food + Affordable Prices + Spectacular Service = Happy, Repeat Customers.

Thank you everyone for coming out to Umamiventure #28!  I love these special dinners and meeting + eating all of you. Let’s do it again soon.

Next Umamiventure will be in NYC next Sunday 9/26! I’m behind on this, but details coming shortly so stay tuned– save the date for now, please!

*Umamiventures are organized monthly, traveling far and wide to find awesome, cheap grub off the beaten path.

Past Umamiventures include:
1.) Ocean Jewel Restaurant – Flushing, NYC; June 2007
2.) Red Hook Ball Fields - NYC; June 2007
3.) Taste of Jackson Heights – NYC; October, 2007
4.) Sripraphai Restaurant – Woodside, NYC; November 2007
5.) WINTERMARKET – South St. Seaport; December 2007
6.) Jackson Diner- Jackson Heights, NYC; January 2008
7.) Pacificana – Sunset Park, NYC; February 2008
8.) Puerto Alegre – The Mission, SF; March 2008
9.) Dinosaur BBQ – Harlem, NYC; April 2008
10.) Bohemian Hall and Beer Garden – Astoria, NYC; May 2008
11.) Brooklyn Banh Mi Crawl – Sunset Park, NYC; August 2008
12.) Sheapshead Bay Lobster Crawl – NYC; September 2008
13.) Flushing Food Circuit – NYC; October 2008
14.) Strong Beer Month – SF; March 2009
15.) Loisaida Throwback Crawl – NYC; April 2009
16.) Harley Farms Goat Dairy – Pescadero, CA; June 2009
17.) Tomales Bay Oyster Farm – Marshall, CA; August 2009
18.) Din Tai Fung – LA; September 2009
19.) Din Tai Fung – Tokyo; September 2009
20.) Schroeder’s Oktoberfest – SF; October 2009
21.) Fish Taco Crawl – San Diego; November 2009
22.) St. George Spirits & Hangar One Vodka -  Alameda; January 2010
22.5) Everett & Jones – OAK; January 2010
23.) Sammy’s Roumanian Steakhouse – NYC; February 2010
24.) Guerilla Ramen Night – SF; April 2010
25.) Knife Sharpening Workshop at Hida Tool & Hardware – Berkeley, May 2010
26.) San Pedro Fish Market - LA, June 2010
26.5.) Candytown – LA, June 2010
27.) The Trappist – Oakland, July 2010

Confession: This Umamiventure has been created solely for the purpose of sating my own obsession for San Tung‘s chicken wings.

San Tung is no secret in the SF dining community– it’s got like 1700 Yelp reviews and is a mob scene at all hours of the day. My dear friends Khoi and Sarah took me there last month when we were wandering around the Inner Sunset district of SF. We didn’t really have an eating agenda, and decided to get some pho.

We put our name on the list at this Vietnamese restaurant, when I noticed a mass of people coming out of a restaurant next door. I walked over and fought my way through the crowd to check out the scene inside. What a zoo. Sarah told me that they had the “best wings ever”– something about them being dry, then doused in some spicy sauce.

SOLD.

After a bit of haggling with Khoi, we abandoned the pho idea and decided on San Tung. BEST DECISION EVER.

The food here is the real deal. We ordered the dumplings, chicken wings and pork/pickled cabbage noodle soup with hand-pulled noodles. I can’t stop thinking about this place and crave it at all hours of the day. I want some RIGHT NOW.

Hence, I give you Umamiventure #28. Saturday 8/28. I’ve made a reservation for 7:30pm for 12 of us. So RSVP asap, Martians! Don’t miss out! This is gonna be an epic feast, Umamimart style. I need you so we can try it all (ja jiang mien, more dumplings, fried chicken both wet AND dry, the mu shu pork that looked bomb diggity and… everything else!).

That’s how we roll!

RSVP by commenting below, commenting on the UM fan page (I’m not making an invite for this since it’s limited to 12 people), or Twittering Umamimart.

Hope to see you on Saturday! Come hungry. Very hungry.

Photo credit: Yelp dot com.