Friday Food 11-16-18

 These pictures are from February 2013 when I lunched with friends at a restaurant in Liberty Station, San Diego.  It was called Rosedale and featured fish which was good, but none of us were impressed with the place and I guess that others didn't care for it either as it lasted a very short time. 

This fish sandwich was good, but not memorable and I can't remember what fish was used.

The presentation included this colorful leaf that I did not recognize. 

But it was what made the lunch memorable, nobody else knew what it was either. 

Tatsoi.  I looked it up online and found it is also called spinach mustard, spoon mustard, or rosette bok choy.  It is an Asian variety of Brassica rapa grown for greens

I have never seen it since.  

There are many interesting restaurants at Liberty Station, but I usually end up at Ikiru, my favorite sushi place.  I so seldom drive down to San Diego these days that I can't pass up the chance to visit Ikiru.

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Food - again. 02-12-13

At the pre-closing reception at VAM for "Brainstorms" on Saturday evening (it will actually close on Sunday, Feb 17th) the winner of the Viewer's Choice award was announced - "Homage to Federation" by Valarie Robinson of Victoria, Australia.  This is a large quilt showing four white 1890-1920 period dresses, extensively machine quilted with words and symbols. The quilt "Sentinels" by Denise Oyama Miller was a close runner up. 

After the event at the Museum, Beth and I tried a sushi restaurant that opened in mid December a few blocks from VAM.  The food was very good, but there is nothing in the room to absorb the sound, making it very noisy.   We started out with miso soup (excellent) and then shared vegetable tempura (wonderfully crisp on the outside), followed by a rainbow roll (delicious).  When we had devoured all that, we were still a little hungry so we shared one plate of nigiri which was served with hairlike threads of diakon radish (delectable).   To end the meal, since we are both dessert lovers, we each had a serving of green tea ice cream. 

 
Nigiri at Sushi Mura restaurant in Liberty Station, San Diego.
Ahi tuna, Yellowtail, Salmon w/lemon and a dab of wasabi.
 

 
Green tea ice cream with chocolate drizzle and a sprinkle of powdered sugar.
 

 
The green tea ice cream is very dense and rich.  As much as I like it, half this serving would have been enough.  However, I couldn't waste it, so, of course, I ate it all. 
http://libertystation.com/blog/sushi-mura-grand-opening-sunday-december-16th

Today I joined 20 ladies from Surfside Quilters Guild for after-the-meeting-lunch at Carbonara's in San Clemente, which is just down the hill from the church where we meet.  The main dish was salmon accompanied with pasta in a tomato/vodka sauce and steamed veggies.  Very good.

But the highlight was this wonderful Tiramisu we were served for dessert.  So light and tender, like eating a piece of cloud.  Nice presentation, too.   

http://www.carbonara.com/