As other restaurants and takeout spots sit empty in Pacifica, one joint is jumping: Gorilla Barbeque. Almost every weekend the line of customers waiting to order smoky ribs, chicken, and pulled pork stretches out the door, down the stairs, and across the parking lot. This has become a true commercial phenomenon. Ever since a cable TV food show featured Gorilla, the little barbecue biz inside an old caboose has been a huge hit. Apparently, the viral effect of Internet buzz (Yelp postings) and television notoriety have combined to form a perfect storm for Gorilla. Way to go, Gorilla. May your mojo spread to some other local businesses.
JOHN MAYBURY
EDITOR & PUBLISHER
Bach Dancing & Dynamite Society presents on Sunday, November 22 at 4:30 p.m., $30, Jeff Hamilton Trio: Jeff Hamilton on drums, Christoph Luty on bass, Tamir Hendelman on piano. Best-known for his work with Ray Brown, Diana Krall, and Oscar Peterson, drummer Jeff Hamilton has performed on at least eight Grammy Award-winning recordings, and has played with Diana Krall, Monty Alexander, Ella Fitzgerald, Count Basie Orchestra, and countless others. The trio plays from its recently released CD Symbiosis under the Capri label. Reservations: info@bachddsoc.org Douglas Beach House on Miramar Beach, 307 Mirada Road, Half Moon Bay, 650-726-4143 http://www.bachddsoc.org/ Contact Linda Goetz, 650-726-2020 goetz@coastside.net
Maybury shot it with a BlackBerry.
This is a great time to gather up all the odd vegetables and ends of breads, leftover smidgens of sauces and make a winter stew to warm your bones. My Good Ol' Mom used to make a concoction she called Cream of the Week every Friday before the Big Shop on Saturday morning, and I am thinking a version of same would do me a world of good now. I grew up in a household that strained to contain five kids, an ersatz big brother, the occasional wayward cousin and several exchange students. I had one older sister, and the rest were boys. Always boys, boys everywhere. Hungry, merciless predators of the Frigidaire all. They would, could, and did eat everything in sight as soon as it hit the table. It's a perfect wonder to me that anything missed their attention, but I guess the truth is that many of us don't quite know what to do with that one extra onion, escaped bunch of kale, or few orphaned carrots, now slightly bendy and a bit past their peak. My Mom did. Whether guided by industry, frustration, or sheer panic as the teeming hordes began lurking about the scullery by 4 in the afternoon, she'd sort of tip the refrigerator, shake out the odd bits, pile them all into one big soup pot, and turn on the stove. She was the only mom on the block to make her own croutons, and we were eating what they now call bruschetta long before it became the darling of swank bistros. What else do you do with the tail ends of perfectly good bread and two withering tomatoes and eight folks to feed? Well, you toast the former, chop the latter, and add some herbs, a dash of vinegar, and a dollop of olive oil to the 'maters, then pile them on toast and there you have it. A nice cool foil to the warm rich stew, and everyone is happy. I could never figure out how it could be that no matter what went in the pot, it came out being very tasty. Over the years I have developed the theory that most of us have a kind of Taste Preference Range. We tend to use a similar, comforting, and familiar combination of ingredients and seasonings in most of our meals, so when you pile all the leftovers in a pot, most of the time you'll end up with a satisfying ragout of sorts, the only downside of which is that you can't re-create a truly outstanding Cream of the Week. It's all about living in the moment, I suppose. Dang! Another fundamental truth revealed.
Anyway, it seems like tonight will be a good night to tidy up the fridge, make a nice pot of soup with the results, and settle down to plan the Holiday Meal Series 2009. Come down to the Coastside Farmers Markets and pick up a whole new collection of goodies for your Thanksgiving meals, and include plenty of opportunity for leftovers and surprises, and some really really good cookies. Ever had a brown sugar macaroon? This week, expect a generous selection of squashes, spuds, and spinach, the tag end of the green beans and cranberry shell beans. These little wonders are as close to a local cranberry as you can get, but trust me when I tell you they perform quite differently as a relish than the customary cranberries, most of which now grow in Oregon, doncha know. I didn't know until recently. Isn't life full of surprises?
BTW, since people keep asking, here are answers to recent burning questions: We are open every Saturday and Wednesday through and including Saturday, December 19. About Wednesday: Yes, we are open this week at 2:30 as ever, but will close by 6 p.m. from here on out. About next season: The target date for 2010 is May Day for Half Moon Bay and Cinco de Mayo for Pacifica. More later about next year!
Erin Tormey
Coastside Farmers Markets, May to December, Half Moon Bay @ Shoreline Station, Saturdays, 9 a.m. to 1 p.m. Pacifica @ Rockaway Beach, Wednesdays, 2:30 to 6:30 p.m.