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We gobble the various food sections up each Wednesday. Here are our favorite nibbles from today's offerings.
SF Chronicle: Ouch! Tres Agaves appears to have slipped. Who wants "watery tequila jus flavored" chicken? Or salsa with mushy tomatoes and a soupy broth? Just in time for al fresco dining and picnics, grissini (that means breadsticks) gets a fresh look at Perbacco and Emporio Rulli. Stick it to us, indeed. Fun factoid: the two Perbacco bakers make up to 4,000 a day, yowza! That can equate to roughly five breadsticks per customer. Broken ones "have no calories" and presumably get eaten by staff. The Working Cook makes fresh Chinese noodles with quick marinated tofu and veggies. In the "hardly shocking news" category, full fat Fage yogurt is a creamy, decadent winner in the Greek yogurt tastings.
Contra Costa (CoCo) Times: Cherry battle in a home kitchen for East Bay chefs. The dessert of honey wheat muffins with warm local cherries, bourbon, and chocolate sounds divine. Unfortunate minuses: the hostess/winner is in her bikini when the chef's arrive (thankfully, she changes), and the dreaded term "foodie" gets waaaaaaay too much mileage. Saucy BBQ recipes including Atomic Balm sauce, with beer and chile powder.
San Jose Mercury News: School's out, forever! Must be time to get camping. Ban the canned chili, puh-leeze! The secret to good camp eats can be advanced prep, stellar ingredients, and making one pot meals. Some tools to pull it off help, too. For sweet endings at home, Poke cakes get their due.
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I don't know exactly why, but I found Bauer's lamabsting of Tres Agaves a very, very satisfying read.
Only ever had margaritas at tres agaves, and after four of them, I was more sober than when I went in. They were nice, but at $9 a pop, I thought I deserved a bit of a buzz...