…of the Foodbuzz Festival started off with gorgeous San Francisco weather.
And yet, I still lacked the motivation to join my roomies for a 6 AM jog through the neighborhood. I’ve lived in SF before and I’ve run a half marathon in the city as well, so I am all too aware of the brutal hill situation. I didn’t exactly sleep in either, though. After Susan and Janetha returned from their run, the rest of our posse hit the road for the one and only, Tartine Bakery.
Let’s get something straight from the get-go, this was an adventure for non-vegans.
See that vat? That’s cream. And that block he’s cutting? Butter.
Tartine may as well be called dairy central. It’s also evidently a happenin’ place, because the line was out the door.
Even though it may not have been my #1 choice for breakfast, it was definitely full of eye candy that I happily photographed.
Random tidbit: my nickname is E-Claire. Not because I have any attachment to the pastry, but because my name is Elise Claire. This nickname has evolved over the years…and my grandpa now calls me chocolate.
It’s cute until you have to take your birthday checks to the teller each year to explain why your check is made out to a flavor…
Tartine’s morning buns seemed to be what everyone was ooohing and aaaahing over.
I drowned my coffee in cinnamon and soymilk. And since I wasn’t sure what sweeteners were what…I tried all three. The coffee was okay, but I prefer Starbucks’ vanilla soymilk.
Oh that Holly. She’s a sweetheart isn’t she?
By the time we left Tartine it was nearly 9 am. Woops! Guess we were going to be skipping the first breakout session…
This is fairly representative of how the second breakout session felt.
I was a bit tardy to the party, but I think I figured out what the presentation was all about. Apparently Ashley had created a Fresh Express salad that Chef Todd was teaching us to make.
Chef Todd is clearly a chef and not a food blogger because he flew around the room with the hot pan of butternut squash and red onions, giving us less than a second to snap pictures (hence the blur you see above).
Ashley, on the other hand, knew what we were there for.
And patiently held the plated salad for us to get our money shots.
- spring mix lettuce
- caramelized red onions
- butternut squash sautéed with olive oil, garlic powder, and rosemary
- goat cheese
- roasted pumpkin seeds
- balsamic vinegar
- olive oil
- apple cider vinegar
Easily vegan-izable by nixing the goat cheese and exchanging honey with agave nectar.
Here are some photos from the rest of the day…
Coming up…the tasting pavilion and the gala dinner.