|Photo credit: Ed Anderson||Green Healthy Baos at TanakaSan|
|A Note From Tom|
|Forty years ago, I discovered dim sum, and instantly my love affair with dumplings was in full bloom. In the late mornings, before we had to work our dinner shifts on Capitol Hill, I would gather with my posse in Chinatown. We would pile into the cramped King Street Café and in less than a minute have steaming har gow (shrimp dumpling), siu mai (pork and shrimp dumpling) xiao long bao (soup dumpling) and baked honey glazed BBQ pork hum bao. Ice cold Tsingtao beers and pots of hot black tea would be next. Even the spicy black bean chili paste was a revelation in taste and importance to complete the dumpling experience.|
From there, every time I heard the word dumpling, no matter where on earth they originated from, I had to order them. I still miss the outrageously delicious Czechoslovakian bread dumplings covered in thick caraway gravy made from pork drippings (yum!) from the old Labuznik restaurant on First and Virginia.
|If you are as crazy about dumplings as I am you will not want to miss our first annual "Dumpling Fest" happening at the Palace Ballroom on Feb 26th. There will be over 15 different dumpling makers serving their delicate treasures throughout the room - plus a raffle featuring a grand prize trip to the Dumpling Trail up in Richmond B.C.|
I am very proud of our new line of mustards that debuted at the San Francisco Fancy Food show last week! Just going to warn you that the Spicy Chili Mustard is SPICY! I love the NW Porter Mustard with our Bravehorse pretzels, and the Toasted Shallot Mustard makes a great sandwich spread or use as base for a snappy vinaigrette. You'll be able to find them at your local grocery soon!