Your search for 01/2015 returned 2 results.
I'm all 'bout the baisse, BOUILLABAISSE. Sumptuous prawns, Littleneck clams, chunks of cod, mussels and scallops are cooked in a light broth of saffron smoked ham stock, butter, white wine, and Anisette. Sounds complex but the results are simply delicious. The ham stock adds a smokiness to the broth that evokes southern flavors and comfort food. This is ...
SOUL SAUCE is a blend of Latin-Jazz and Brazilian styles that features the vibraphone as the lead instrument. The band plays in the Cal Tjader tradition, which is part of the unique San Francisco sound. The quintet is vibraphone, piano, bass, drums and percussion.