kathleenkorb Senior Art Director at Williams-Sonoma and proud contributor to Edible San Francisco magazine.
Beep beep. Mexico happy hour.
Spicy poke bowl? Yes please.
Fresh ricotta, grapefruit and a dusting of "hippy hippy granola" . Leaving Nashville on lighter note than I rolled in on.
Hattie B's fried chicken, heat level: damn hot. Sauce on the side. You can the girl out of California but you can take the California out of the girl.
Some tacos to enjoy with national Margarita day!
Biscuit + fried chicken + hot sauce + honey + pickles. Check check check check check.
The salmon tartar dreams are made of...
Tomato con tomate. Jambon iberico. Heaven.
Fish taco #1 : Immersive 6 day taco and margarita study kicking off in Todos Santos.
Every thanksgiving since 2002. Cranberry sauce with dried figs, port and balsamic vinegar.
And Finally....crab season. aka Christmas in November.
We may or may not have had tacos for breakfast and lunch today. Ok we did...round 2 shrimp tacos from Protea in Yountville.