Stag Dining Group's Summer Solstice Intervention
Apparently San Franciscans need help. Though you wouldn't know it from our recent spate of summery balminess, it's true that I've spent many a forlorn July evening wishing I could make like the models of Anthropologie and lounge about in linen and espadrilles. Well there's many reasons I can't make like the models of Anthropologie, meteorological uncertainties aside, but the fellas at STG are here to help. Last Sunday evening was a treat in what San Francisco does best: fine food and creepy old Victorians. And by creepy I mean awesome.
And yet, still a little creepy. Charles Manson once called this place home and it bears more than its fair share of taxidermy.
It was the perfect setting for a long dinner table at which you could make new friends and connect with old. This is the ethos of STG: come with friends, or stag, and you are sure to strike up conversation and friendship with like-minded foodies.
The food was once again superb and seasonally appropriate. The starter cocktail was a lovely smoky muddle of bing cherry puree, ginger liqueur, St. George absinthe, shiso infused simple syrup, lemon juice, and two kinds of scotch. It was also on fire, or rather fire was on it.
The table bore touches of a Nantucket aesthetic: piles of white sand surrounding the centerpieces adorned with seashells, and the menus were white text on a navy background.
The amuse-bouche: a fresh cube of melon with shiso leaf
Then the oysters, hello! Local Tomales Bay oysters with three different toppings: tomato seed horseradish, celery pickled ginger, and lemon basil. I'm usually into a plain mignonette with my oysters, but the lemon basil combo made me pretty happy.
Next was probably the most revelatory dish for me (as in, I can do this at home!), tomato soup with burrata, puffed mochi, and sesame. The bowls were served with the burrata and mochi, and servers came to pour the soup in front of you. Nice little piece of drama, and the flavors were perfect.
Then came a pork terrine topped with beautiful cherries, crispy pig ears, mustard seeds, fennel, and other unidentified fronds. You know, I've never met a terrine I was crazy about. Something about compressed cold meat doesn't quite do it for me. It was nicely executed though, and the toppings were all tasty.
Then a wild king salmon with spinach puree, corn, porcini, shaved truffles, and a bacon vinaigrette. This was really nice with the meaty porcinis and truffles, the salmon was perfectly cooked. Another winner!
And it would not be complete without warm blackberry cobbler and lemon curd ice cream! This was classic and delicious.
All in all another stunning evening from Stag Dining Group. Stay tuned for their next event, "Anti-Bastille Day Celebration," coming up on July 14.
And yet, still a little creepy. Charles Manson once called this place home and it bears more than its fair share of taxidermy.
It was the perfect setting for a long dinner table at which you could make new friends and connect with old. This is the ethos of STG: come with friends, or stag, and you are sure to strike up conversation and friendship with like-minded foodies.
The food was once again superb and seasonally appropriate. The starter cocktail was a lovely smoky muddle of bing cherry puree, ginger liqueur, St. George absinthe, shiso infused simple syrup, lemon juice, and two kinds of scotch. It was also on fire, or rather fire was on it.
The table bore touches of a Nantucket aesthetic: piles of white sand surrounding the centerpieces adorned with seashells, and the menus were white text on a navy background.
The amuse-bouche: a fresh cube of melon with shiso leaf
Then the oysters, hello! Local Tomales Bay oysters with three different toppings: tomato seed horseradish, celery pickled ginger, and lemon basil. I'm usually into a plain mignonette with my oysters, but the lemon basil combo made me pretty happy.
Next was probably the most revelatory dish for me (as in, I can do this at home!), tomato soup with burrata, puffed mochi, and sesame. The bowls were served with the burrata and mochi, and servers came to pour the soup in front of you. Nice little piece of drama, and the flavors were perfect.
Then came a pork terrine topped with beautiful cherries, crispy pig ears, mustard seeds, fennel, and other unidentified fronds. You know, I've never met a terrine I was crazy about. Something about compressed cold meat doesn't quite do it for me. It was nicely executed though, and the toppings were all tasty.
Then a wild king salmon with spinach puree, corn, porcini, shaved truffles, and a bacon vinaigrette. This was really nice with the meaty porcinis and truffles, the salmon was perfectly cooked. Another winner!
And it would not be complete without warm blackberry cobbler and lemon curd ice cream! This was classic and delicious.
All in all another stunning evening from Stag Dining Group. Stay tuned for their next event, "Anti-Bastille Day Celebration," coming up on July 14.
ahh, the salmon was just superb. and that soup! golly. great write-up, and great to see you there.
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