Foodventure: POC food and wine festival
ICYMI
New POC Food & Wine Festival features rising Bay Area culinary talents
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There is nothing quite like attending a food festival and attending the POC Food and Wine festival . You can read about it in the ICYMI section.
I tried my best to catalog what I could but there was so much that there was no way to keep up with all the food that was happening.
If you feel guilty about eating squid, then you should definitely keep scrolling. The Nisei squid dish zuckerman farm asparagus stinging nettle kosho, Cilantro and chive flower.
Owner Jason of Mikami Vineyards explained the house on the farmland he grew up in is still there. The small family owned vineyard only ships 600 cases of wine per year. Jason also shared the vineyard has been family owned for several decades and he was raised on the farm. Going back was a reward that he
Chef Nelson German was there representing Sobre Mesa with his Dominican pollo guisado braised Mary's chicken bitter orange mesquite smoked sweet plantain, puffed dirty rice and kidney bean mole.
This was paired with an orange colored Blanca orange white White wine age like red wine on the skins. Orange color apricot fell located to Richmond California
The Piglet & Co bite reminded me that I really have not been able to experience food in enough creative ways. A honey walnut shrimp and pork toast topped with walnuts and honey aioli was the perfect snack and I wanted more of it.
The pairing with a non alcoholic cocktail from Abstinence, a non alcoholic spirit company wasn’t dynamic or memorable.
We often here about pancit and adobo as a traditional Filipino dish but this was one of the few raw Filipino dishes and it deserves more attention— marinated yellow tail in coconut milk, chili and ginger.
I went back for the Bahn Khot several times because it was a tasty bite. It also took a moment for them to construct individually. Bahn Khot Shrimp, Vietnamese pancake, Rice flour, cornstarch, turmeric powder, caviar and coconut milk.
Sweet potato tortilla was a refreshing take for sweet potato which has been appearing in some surprising places.
