Monday, March 26, 2007
Breakfast with Tina and Patrick at Valley Kitchen (619-819-1017, 875 Hotel Cir S, San Diego, CA). Tina gave us a small gift bag with some music she had collected for us. I had oatmeal with brown sugar. Tina had eggs, hash browns, and toast. Patrick had pancakes and toast. Tina dropped us off at San Diego International Airport. Patrick and I flew to San Francisco. Chris/psychobauble and Nate picked us up at San Francisco International Airport. On the drive back to San Francisco an unusually dense downpour occurred—it was a shocking return to The City. We turned on the heat and settled in at home. Chris/psychobauble and Nate were amazed that to change our dinner reservation from 4 to 5 people I simply had to log in to opentable.com and update the reservation—no talking to humans necessary. Late lunch from a nearby burritoria. Chris/psychobauble and I took a nap. Dinner at Chouchou (aka Chou Chou) (415-242-0960, 400 Dewey Boulevard) with Patrick, Nate, Chris/psychobauble, and Jen C. We were all very pleased with our meal. Our host's handsome face, snazzy suit, and genuine French accent reminded me of Ewan McGregor in Moulin Rouge! (2001). Our waiter was comedically charming and very knowledgeable about the menu, particularly the wines. The waiter's assistant was attentive and detailed. Sparkling water all around. Wine: bottle of petite syrah reserve EOS Paso Robles 2003 ($48), 100% Petite Syrah, cassis, plum, prunes with spices and a rich black currant finish. Patrick also had a glass of Cotes du Rhone, Villages Seguret Cecile Chassagne 2005 ($8.00), 34% Syrah 33% Grenache 33% Mourvedre, plum, black cherry, black pepper with a wonderful texture and good balance. Appetizers: I ordered the soup of the day (mixed vegetable: celery, zucchini, and something else). Jen and Chris each ordered the butter lettuce salad with dijon mustard vinaigrette. Nate ordered the French onion soup gratinee with croutons topped with Swiss cheese. Patrick ordered the organic red and gold beets salad with orange segments, arugula salad, and lemon vinaigrette. I ordered the roast chicken breast with potato souffle, spinach, dijon mustard and sage sauce. Jen, Chris, and Nate each ordered the pan-roasted pork tenderloin with mashed potatoes, asparagus, and morel sauce. Patrick ordered the "specialties cassolette"—a French country stew served in a clay pot with a pastry shell lid. When the cassolette arrived, the waiter's assistant cut open the shell for Patrick to reveal tender pieces of steaming beef and vegetables. All of our meals were cooked perfectly. For dessert, we shared the triple chocolate cake and the creme brulee. A perfectly satisfying meal. Afterwards we walked Jen to Forest Hill station then returned home. Chris/psychobauble and Nate checked out of our place and drove to Menlo Park. I went to bed early with Patrick following.