Tartine Manufactory. San Francisco. California. 8.28.2016.

As promised, I went early to Tartine Manufactory to take pictures of their beautiful space to show you. I was the first one there today. I was also able to have the porchetta sandwich as it was sold out last week when I went for opening weekend. Yum.

Tartine Manufactory
585 Alabama Street
San Francisco, CA 94110

Fried egg sandwich on toasted bread with porchetta, salsa verde and watercress
Bread pudding with berry compote


Tartine Manufactory opening. San Francisco. California. 8.20.2016.

I went to Tartine Manufactory today to congratulate Chad & Liz on their newest endeavor. There was already quite a line and on this opening weekend. I wanted to get there as they open to get the nice morning light and emptiness to show you the beautiful space. However, I have been working so much lately that I wanted to sleep in just a tiny bit. It's an airy beautiful space. They now bake all their bread here. That would be Chad's new oven from Germany. You can even see him on the phone there on the left speaking to Germany when I was there. The bread is even softer than before if you can believe it. And that corn and bean salad is a must and my new favorite in town, and possibly the prettiest. Congratulations Chad & Liz! I do recommend going early before things sell out. I wanted to try the porchetta sandwich but it was already sold out by the time I went for lunch.

Tartine Manufactory
585 Alabama Street
San Francisco, CA 94110

Corn and green bean with parmesan salad
Ham and cheese warm sandwich


Ice cream. San Francisco. California. 8.16.2016-8.19.2016.

This is what a week in studio with 1200 ice cream bars looks like.

#mytinyatlasSOLAS. Alite Outpost. San Francisco. California. 8.18.2016-9.3.2016.

Thank you to all those that came to last night's opening of the #mytinyatlasSOLAS opening at Alite Outpost for Tiny Atlas Quarterly. For those that are in the area should go see it as Emily Nathan did a wonderful job curating and installing this show. For those that are far away you can see the online gallery here of all the beautiful photography that was in this show:

This was also the launch of their Kickstarter campaign for the Tiny Atlas SOLA, a casual camera bag for photographers. Check it out here:


Alabama Shakes. Greek Theater. Berkeley. California. 8.13.2016.

Brittany Howard, I can hear your soul when you sing. When I first heard the Alabama Shakes, I bought all their albums immediately. Check it out if you haven't already.

Camino. Oakland. California. 8.13.2016.

So my friend Tricia and I decided to go to Camino for dinner before we went to see Alabama Shakes. I am friends with Russ and Allison there, and otherwise I never get to see them and it's been a while. The only reason why I don't go there more often is that I do not have a car. Camino is always great. They are also open for brunch on Saturdays and Sundays. Thanks for feeding us well Russ and Allison!

3917 Grand Ave
Oakland, CA 94610

Tomato salad with smoky eggplant, crispy flatbread and sesame
Chicharrones with Korean melon, radish salad and chiles
Grilled local squid with onions roasted int he coals, tomatillos and jalapeños
Salted ling cod brandade fritters with cucumber salad, fresh turmeric, herbs and yogurt
New potatoes with pounded herbs
Tunisian orange cake with strawberries and yogurt
Noyaux ice cream with figs and peaches

St. Francis Yacht Club. San Francisco. California. 8.10.2016-8.11.2016.

Not a bad place to have an office this past week. There was even a kitesurfing event during the one I was producing.

A photo posted by Amy Yvonne Yu (@amyyvonneyu) on


The Detroiter. Heron Arts. San Francisco. California. 7.30.2016.

Didn't you hear? Detroit hustles harder. When your friends come into town to do a block party, you get off the couch and onto a roof.

Christopher Willits
Matthew Dear 

Mensho Tokyo. San Francisco. California. 6.28.2016.

My apologies for lagging on this one. I know a lot of people are interested in Mensho. Most people want to know if it's worth the line. To be honest, I am not sure if anything is worth a 2 hour wait in line, especially if you are hungry. I went 45 minutes before they opened. And that is probably as long as I will wait for food. It's delicious and made with great ingredients. But if you are looking for traditional ramen, this is not for you.

Mensho Tokyo
672 Geary
San Francisco, CA 94102

Clear Chicken and Pork Soup, Shio Dare, Pork Chashu, Kale, Menma, Fried Garlic, Chives, Nori

Vegan Tantanmen 
Vegetable Soup w/ Konbu and Mushrooms, Premium Japanese Soy Cream, Seven Types of Nuts,Sesame, Cilantro, Chili Oil, Green Onion, Menma, Kale Sprouts


Black Sesame. Lazy Bear. San Francisco. California. Chef Maya Erickson.

When director Jennifer Davick contacted me about collaborating on some personal food projects together, I told her that I have no interest in shooting food as is and that I am only interested in shooting food like never before seen. As I have done plenty of food stories with The Selby and did Edible Selby already. That is when we decided we should deconstruct recipes. Then I went to Lazy Bear with Dan the Automator as we both have not been; that was when I had Black Sesame. The second the dessert came and I saw its monochromatic grayness, I thought, "How interesting." Then I tasted it and decided this was the recipe for this food film. I then approached Maya at San Francisco's famed Lazy Bear (Food and Wine 2016 best new chef) and she agreed to do this film with us. Writer Tanner Latham interviewed Maya for her inspiration for this recipe along with her background as a pastry chef along with trends in the San Francisco food scene. I hope you enjoy this as much as we did making this.

Maya Erickson
Lazy Bear

Director: Jennifer Davick
Executive Producer: Amy Yvonne Yu
Director of Photography: Devin Whetstone
Gaffer: Tej Virdi
Key Grip: Craig Ryan
1st Assistant Camera: Dean Snodgrass
Data Manager: Dakota Smith
Food Stylist: Fanny Pan

Lighting & Equipment: Steelhip
Post Production: Mission Film & Design

Editor: Matt Notaro
Colorist: Ayumi Ashley
Sound Design: Joel Raabe

Story by Writer Tanner Latham 
Stylized, Sexy, Provocative and Decadent. Everything You Would Expect from a Grandmother’s Recipe. 
At 13 years old, Maya Erickson was working in a professional kitchen, tasked primarily with filling cookies and wrapping tuiles. She shrugs this detail off now, as if it’s simply a throwaway line unworthy of her bio. As if most newly-turned teenagers must surely have been like her—resisting the temptation to toggle among their screens and choosing, instead, a highly disciplined path. 
It is with this kind of casual, unassuming tone that this wunderkind (now she’s in her mid-20s), pastry chef describes her Black Sesame Ice Cream with Black Sesame Pudding, a dessert rooted in her former chef's grandmother’s poppy seed pudding recipe yet presented with a stylized, sexy and provocative manner that’s as arresting and mood-evoking visually as it is to the palate. 
Maya created this dessert while working as the pastry chef at Lazy Bear, a San Francisco restaurant that grew from the cult-like following of an underground supper club and whose own chef/owner David Barzelay recently received the nod as a 2016 Food and Wine Best New Chef. 
To complement the ice cream and pudding, Maya’s Black Sesame dessert features cassis jam, cassis pate de fruit, dehydrated devil’s food cake, forbidden rice pudding and a light dusting of charcoal. This creation—with its colors and flavors and textures—makes you question what you think you know about food. This is the epitome of Maya’s gift to anyone lucky enough to receive it—a delicately plated, understated, experiential dessert that decadently performs. 
Simply put, it’s unexpected. 
As our conversation moved beyond Maya’s dessert, we asked her a few other questions as well: 
TL: What are some of the things that inspire you now as you’re evolving as a pastry chef? 
ME: It comes from many different places. Sometimes I will know that there’s a flavor that will go well in my head. I don’t have any reason why. I just did a persimmon and root beer dessert with malt and chocolate. It just seemed so natural to me; it just makes sense in my head. But there can be other inspiration. Also, seeing what other people do and eating at other people’s restaurants and seeing what other chefs are capable of is always inspiring to try to help you find your own voice. You’ll see techniques or flavors that you never thought of or never considered. That’s always a huge inspiration. 
It’s very easy to get stuck in your head. You have certain things you fall back on certain things you lean towards. To be taken out of your element and forced to reexamine what food means to you and the food you want to make is very important. 
TL: How would you define what is happening in San Francisco now from a culinary standpoint? Are people pushing more? Are they trying to do traditional things in interesting ways? 
ME: I think there are many schools of fine dining right now. There’s always the classic French fine dining. Then there’s more Spanish-inspired modernist fine dining. Then there’s Nordic fine dining, which is hyper simple and hyper local. It’s about finding the balance among the three of those in a lot of restaurants. The tech boom in San Francisco is creating an interesting environment for restaurants because there is such a demand for them. So many restaurants are opening with a really high caliber. The problem is that a lot of cooks can’t afford to live here anymore, which is really disheartening. So, you have all these badass restaurants that are super understaffed and trying to make it. 
TL: If you were able to open your own place right now, what would it be like? 
ME: I used to throw these pastry burlesque parties in San Francisco. That’s evolved into what, at the moment, we’re calling Dirty High Tea. I have a lot of friends in the performing arts, and burlesque has always been one of my loves. The two go hand-in-hand to me. It’s like Marie Antoinette, Rococo opulence. Dessert is a very decadent, luxurious and extravagant thing already. We’re going to do high tea service with giant platters of pastries and serve cocktails in tea pots and have performances and lounge acts and singers and girls in frilly clothes as servers. We’ll start out as a pop-up, and then in a million years maybe have a real place. But that’s like a million years away. 
TL: Would you be performing as well? 
ME: I used to be a dancer because my mom ran a dance company. I used to perform at the events I threw. We’ll see.