J Tomatoes and Split Pea

Big Blue's Pickling Frenzy!

2011-06-06T13:39:00.000-07:00

Sam "Big Blue" pickled some amazing stuff last week. Sitting on our shelves now are Half Dill Pickles, Preserved Lemons and Pickled Spring Vegetables. Yum! Come in and look at how beautiful they are, and imagine all the delicious things we are going to use them in over the next few weeks!

Todays Special! June 3, 2011

2011-06-03T12:15:00.000-07:00

Today's Pepper Crusted Culotte Steak Sandwich

With Fresh Peaches, Soft and Mild Blue Cheese, and Creamy Caramelized Onions

Come in a try it!

Click the Link Below and Check out Today's Menu

June 3rd Menu

Todays Special! June 3, 2011

2011-06-03T10:46:00.000-07:00

Pepper crusted culotte steak, caramelized onions, blue cheese and peaches on Panarama boulet! Some classic, early summer flavor combinations here working well. I wouldn't miss it! Combo with baby arugula, strawberries, hazelnuts, parm, mint and maple for maximum pleasure. See ya' in a bit people!

Pics soon to come!

How to Cook Like A Chef

2010-05-18T15:20:00.001-07:00

How to Cook Like A Chef

April 29, 2010 by Simran Stacie

Last year, I was thinking about “what I want to do when I grow up” (post-baby version. I’m sure you can relate, parents!). One of the things I did was a stint as a stagiaire (fancy name for a kitchen intern) at Split Pea Seduction with chef Christian Noto. It was an eye opening experience for a home cook like me and I recommend it for anyone, moms and dads included, with some free time and a passion for cooking. If it’s something you’re considering, the most important thing is to team up with someone whose approach to food excites you and who is passionate about sharing their knowledge. It’s gotta feel like a learning experience, not free labor. Did I mention that you get to use cool tools like a giant Hobart stand mixer?
While I’m continuing to explore my interest in food in lots of other ways (including this blog), I do go back from time to time to help out which is a fun change of pace from the daily routine. I spent some time in Christian’s kitchen this week, so I thought I would share 5 takeaways that have followed me back to my kitchen at home.

Cooking with All Your Senses. The amount of smelling and tasting going on in a professional kitchen was a big revelation for me. From taking the time to get a good sense of your ingredients before you start cooking to evaluating your flavors as you go (vs. making all your adjustments at the end). One favorite tip I picked up is making sure to taste vinaigrette on a piece of lettuce (or ideally whatever you’re serving it with) to get a true sense of its flavor before making your final tweaks.
Component-ize Your Cooking. It turns out one of the most valuable cooking skills is plain old organization — a skill you get to practice a lot as a parent! When I spend just a little time on my game plan, I can usually find a way to knock out a few cooking tasks for most meals in advance. I also keep a running list of my favorite homemade pantry items (stock, tomato paste, customized spices, etc) which I work on when I can. All this means better food and less stress during the dinner time rush.
Season Individual Components. Taking a few seconds to season the greens on a sandwich (a little squeeze of lemon, a drizzle of olive oil and a pinch of salt) makes a huge difference. Salting your pasta water (“it should taste like the ocean” — yes, taste pasta water!) makes for flavorful pasta, which makes anything you put on your pasta taste more amazing.
Cook Like You’re Working in a Small Space. It’s impressive how much food can be prepared in a small space. Working neat is not one of my strong points, but now I have first hand-experience that it’s possible, so I keep trying.
Composing. Experienced cooks like Christian seem to do this by instinct, but juxtaposing flavors and textures is something I still need to remember to think about. I like to look for ways to pair something soft and crunchy; slow cooked and fresh; sweet, salty, bitter, sour — making for much more interesting eating and cooking

Lastly, I learned that if your chicken just doesn’t have that “certain something” of your favorite restaurant, they probably seared it in duck fat. Somehow that makes me feel better. Blame it on the duck fat!

Posted in Stacie | Tagged Cooking tips, Stagiaire | 6 Comments

6 Responses

on April 30, 2010 at 8:57 am | Reply hungry dog
Thanks for the good tips! Now, should I start keeping duck fat around?
on April 30, 2010 at 9:15 pm | Reply Sabrina
I always keep bacon fat in the freezer for random things. I add it to green beans, add a little when I make hashbrowns, use it to make gravy, whatever! A little good tasting, bad for you fat, makes things better!
- on April 30, 2010 at 9:25 pm | Reply Simran Stacie
  Great idea! And bacon fat is easier to come by than duck fat
on April 30, 2010 at 10:09 pm | Reply Memoria
I’m sure dads understand how it feels to think about your “grow-up” dreams, too!!
What great tips and a lovely photo! Thanks for sharing.
on April 30, 2010 at 10:42 pm | Reply Zlamushka
Great tips for cooking . thanks. The picture of ingredients look really nice – very sharp
on May 5, 2010 at 12:27 am | Reply Liren
Wonderful tips! It’s so true how organization and frequent tasting make a big difference. Plus I find I enjoy my cooking more when I’m organized and my tastebuds are more hands on!
And I can totally relate on the second round of figuring out your new life’s purpose! It’s wonderful that you got to spend some time as a stagiaire! What a unique experience

A Little Yumminess

2010-05-10T11:34:00.000-07:00

http://bit.ly/bkJwgV

Baylist 2010. Vote for us!

2010-03-29T13:43:00.001-07:00

Split Pea Seduction http://baylist.sfgate.com/split-pea-seduction/biz/154978?utm_source=baylist-sfgate-com&utm_medium=web&utm_campaign=share-contest

Rays' latest

2010-03-25T14:45:00.001-07:00

Christian,
Solid recommendation today: glad I handed you the handlebars.
I think you guys are hitting a stride. The food has a constant solidity now, I figure only comes from doing it a while: you've arrived.
Explored the sweet and tangy solos of the pickled vegetables in the spinach salad: sieved egg and pecans kept it all grounded like a good rhythm section...
The sandwich brought my mind to late morning weekend brunches: bacon, eggs, broccoli quiche---all of it----just needed the Mimosas...
I love eggs, possibly more than beautiful women.
Put those eggs on a bed of Applewood bacon and sauteed broccoli, cover them with a smoked Gouda blanket, heat it with a little red pepper flake and finally envelop The Works with some fine house made bread----well, now you have it. I won't say better than sex: but damn good---maybe as good as a nice kiss.
Of course, when I cut the sandwich in half, bright yellow-orange egg yolk spilled out like early morning sunshine pouring through a kitchen window: perfect.
Keep it coming buddy.
Best,
Ray

Love it!

2010-03-19T20:37:00.001-07:00

RT @SFoodie: Wake + bake: The delicious breakfast pizza @ Split Pea Seduction @ the Stonestown farmers' market: http://tr.im/FBUg ErinOHara - 3 months ago from Twitter · Flag

Made the NY Times baby! It's just a blurb but nice all the same....

2010-03-13T12:08:00.001-08:00

Made the NY Times baby! It's just a blurb but nice all the same....

http://www.nytimes.com/2010/03/12/us/12sfmetro.html

Letter written on the spot from a customer I REALLY APPRECIATE!

2010-03-13T10:37:00.000-08:00

Dear Split Pea wonderful people,

Thank you so much for a delicious lunch! I never would have found you without my groupon and I'm so glad I did. The crostata was flaky, buttery and delicious and the salad was splendid. You were so fast and curtious. What a great place! Thank you for dealing with so many new customers like me who were totally in the way and disoriented when they arrived. You guys are the best!

Oodles of thanks and appreciation,
Maureen

Groupon!

2010-03-05T18:56:00.000-08:00

$5 for $10 Worth of Fresh Soups, Salads, and Sandwiches from Split Pea Seduction

Sold Out

Value: $10

Discount: 50%

You Save: $5

This deal sold out at:
8:43PM
03/04/2010

1,050

bought

The Fine Print

Expires 09/05/2010
Limit 1 per person, 1 per visit. May buy multiple as gifts. Not valid with other offers. No cash back or credit. Gratuity not included. Not valid for delivery.
Read the Deal FAQ for the basics.

Highlights

Daily changing menu
Ingredients from local farms
Soups, salads, crostatas & more
Sign up for email menus

While broccoli's impeccable tree imitation instantly impresses admirers, the split pea wins hearts by hiding and slowly unclothing its inner edibles. Today's Groupon gets you $10 worth of Split Pea Seduction's fresh lunchtime takeout for $5. The daily changing selection of hot soups, crisp salads, flaky crostatas, and properly fastened sandwiches on Split Pea's menu invite appetites to a garden bounty.
Split Pea's chefs choose the freshest produce from small farms every day to create eclectic plates such as chicken and rice with avocado soup (12 oz. for $4.75). Try a roasted cauliflower crostata (an open-faced sweet or savory pastry baked golden-brown) with shaved fennel and parmesan ($6.99). Salads such as a baby spinach bowl (with roasted yams, peanuts, and fresh mozzarella in a rice-wine vinaigrette, $5.99 for a small) or mixed greens with blood oranges, roasted almonds, and blue cheese in a tarragon and fennel vinaigrette ($5.99 for a small) satisfy any fresh-leaf craving and some forms of coryza. Split Pea's sandwich creations include roasted natural chicken with red slaw, aioli, and pickled cukes on a house bun ($5.99). Plus, everything can be custom combined; get a 12-ounce soup and half a crostata for $8.50 or sandwich and 16-ounce soup for $11.50.
Sign up for daily Split Pea emails and wait for the menu that suits your fancy or fancy automobile. Pre-orders at Split Pea are accepted and encouraged, so call ahead and swing by to pick up your takeout. Or eat at Split Pea's small lunch counter, with artsy photos on the walls and a glass case displaying the day's delicious treats. Tell your belly to keep its eyes peeled and its peas shucked.

Reviews

The SF Weekly says:

Split Pea Seduction offers all kinds of combinations (whole crostatas or halves with soup or salad), nicely packed to go, or you can consume them on the spot...Atop the glass-fronted case displaying the long crostatas are jars full of such just-baked treats as blueberry scones, small buttermilk cakes topped with whipped cream and chopped plums, and cookies, including, perhaps, a fragrant anise butter cookie, a dense chocolate chew, or an old-fashioned coconut thumbprint filled with housemade jam. – Meredith Brody

More than 110 Yelpers and five Sustain Lane users give Split Pea Seduction four stars, while three out of three Urbanspooners like it:

..this oasis of delicious hope and promise serves up hot oven baked crostatas, nutritious soups, fresh lettuce salads, and yummy cookies from a daily revolving menu...Delicious, nutritious, and satisfying, I recommend stoppong [sic] in for a high quality meal or snack. – Richard Clingerman, Urbanspoon
It's a great new green (super green as in local, organic, seasonal) lunch spot...I will be back to try everything. – Netty L., Sustain Lane
The crostata was INSANE - buttery, gooey, so savory and delicious. The salad was super fresh and crunchy and the flavors really complimented each other. It was the most satisfying lunch I've had in a loooong time if not ever. – March S., Yelp

Split the Difference

Splitting is, of course, only one of the many ways to enjoy peas. You can also:

Mash them into a paste for onstage dining during your avant-garde one-man show: Big Baby, Broken Dreams.
Fire them into your mouth using one of those plastic guns from the interactive board game Crossfire.
Kids left home alone can freeze their peas and scatter them about the floor to make burglars slip and fall, transforming a would-be terrifying home invasion by two desperate and violent strangers into a Christmastime romp for the whole family to enjoy.
Use a needle to string your peas on a thread of mint dental floss and let it dry overnight to make a garbage gift from the heart.
When the babysitter dozes off, place a pea into each of her nostrils and then jump on her stomach to send them rocketing across the room. When she arises to scold you, remind her that you caught her sleeping on the job. This mutually assured destruction will earn you her respect as a frenemy for life, and she'll help you procure cool grown-up items such as shaving cream and lottery tickets.

Ray's latest

2010-03-05T15:07:00.000-08:00

Christian,
Knock out Cuban braised pork sandwich: collards, avocado.....carrot. Nice. Solid, hearty eats with your custom spin. Excellent.
Soon,
Ray

Random pic of the shop counter

2010-02-23T20:07:00.000-08:00

Ray's Latest

2010-02-03T15:37:00.000-08:00

Hey Christian,
Excellent lunch. Kirk really enjoyed the Monte Cristo (me too).
Spoke to Vince an hour ago, told him I had lunch at your place.
He said you should open a satellite Split Pea in Davis. He said there's nothing like it there, and you'd make a fortune: have people lined up outside the door. Maybe the idea deserves consideration. Maybe we could start our Hippy commune in Winters up the road (will need more women though....no more guys, just two: you:me (maybe Vince....)----run the restaurant in Davis during the day----impregnate the clan of women at night.
Best, soon, thanks for the candle...,
Ray

SF Foodie- Carolyn Alburger

2010-01-21T19:07:00.000-08:00

Local Flavor: Seduced by Flakes on Sixth Street

By Carolyn Alburger in Local Flavor

Thu., Jan. 21 2010 @ 2:15PM

C. Alburger

Split Pea Seduction's bacon and winter greens crostada.

Crostadas, those rustic pies with the edges folded over, appear in many guises, from sweet fruit to savory. Split Pea Seduction is one of the few places in town where you can get both types for a single lunch, but you'll have to brave the Sixth Street corridor to get there. Your reward: a buttery, thick, and flaky shortcrust in the three or so seasonal daily crostadas. Eat-in orders are served on swatches of butcher paper, for an Italian-countryside-meets-ghetto-SOMA touch.

Recently, we ordered an applewood bacon, winter greens, and Parmesan pie with optional soft egg on top. Starting next week, Split Pea is adding bikes to its drop-off fleet, though with free delivery granted only on orders of $35 or more, mostly corporate types will get to partake. Large orders beyond SOMA and Downtown be warned: You'll have to see if you can cut a deal. Guess that comes with the territory.

Split Pea Seduction 138 Sixth St. (at Minna), 551-2223

Follow us on Twitter: @SFoodie

Ray's Latest

2010-01-13T14:15:00.000-08:00

Christian,
Nice meal today. Squash and greens soup with mini meatballs was like a hug from Mom. Mini pizza is a great bang for the buck. The salad, which I ate last a la' French style, was high bar: deep purples, deep greens, sienna toasted almonds, pinkish salmon colored Cara Cara orange---excellent color palette. Flavor popped too: loved the clumps of pickled onion hiding in the greens like naked fat girls. Subtle heat too: in the dressing? Anyway, perfect orchestration.
Best, soon,
Ray

Jersey Shore

2009-12-22T07:28:00.000-08:00

Listen, these idiots on the show are the exception not the rule at the shore. We used to call guys like these "benny's". I'm almost positive they are from Staten Island, NY which is the absolute fucking worst. Now, that being said, when we had shore house did we have one or two of these guys around for comedy? Absolutely. Johnny Brecks comes to mind. I remember how he used to tell me that my body looked "awright" but I needed to work on my pecs. I still do I guess. Haha.

Tasty Twosome-Tracy rocks!

2009-12-16T15:58:00.000-08:00

More Deliciousness from Christian @SplitPeaSF- TastyChefs, Episode 13

December 16th, 2009 · TastyChefs

My oh my… another video from my adventure with Christian from Split Pea Seduction (couldn’t fit all the awesomeness into one)!

In this episode, Christian makes us a delicious Thanksgiving sandwich and delightful mini pizzas! (You can try these mini pizzas for yourself at the Stonestown Farmer’s Market every Sunday! Grilled pizzas!

For the Thanksgiving sandwich, we started off with a beautiful fresh baked loaf of Sicilian Semolina.

Doesn’t that bread look gorgeous?

Then, the layers of duck fat turkey, ham stuffing, frisee, aioli, and gravy!

Scrumptious as all ever, we devoured the wonderful mini creations… Christian sure knows how to make a woman happy!

Need I not remind you of the delicious mini pizzas Christian made for us… oh my oh my oh my.

The procession of these fantastic little creations tickled my pickle… or it would, if I had one (rubber pickle as a Christmas gift?)

First, Christian showed of his ubercool skills of tossing the pizza dough (kinda hard when the dough is so small, but still pulled it offf)!

Then, to add mozzarella, roasted cauliflower and bacon to the mix…

Bake in the oven till a golden brown…

Cut up some soft eggs to lay on top,

Let’s get a close-up of that soft egg- it was my FAVE! Ooey gooey! (The secret: 6.5 minute boil)!

Delicious… look how beautiful these pizzas look!

Om nom nom I’m still drooling over these pictures of Christian fantastic feast! He is truly an artist of simplicity. Just downright good comfort food. Downright damn right done well comfort!

Come by and visit Split Pea! Christian’s usually up front; tell him we say hello!

Until then, here’s Christian and Mia saying ta-ta-for-now!

You can also follow us or Christian on Twitter- see ya around… and thanks for watching.

1 CommentTags:bay area eats·chef christian noto·chef interviews·christian noto·food sf·food video blog·foodie·foodie adventure·grilled pizzas·jersey tomatoes·ladyleet·restaurant interviews·restaurants sf·San Francisco·sf foodie adventure·split pea seduction·splitpea seduction·splitpeasf·stonestown farmers market·TastyChefs·tastytwosome·thanksgiving sandwich·video blog·vlog

Saturday with Christian from Split Pea Seduction- TastyChefs, Episode 12

December 6th, 2009 · San Francisco, TastyChefs

It was a beautiful early Saturday morn when I met Christian outside the Ferry Building in San Francisco for our little tastytwosome adventure!

Christian led me around to all the delicious goods, from olives,

to gourmet olive oil,

to buddha’s hand (strange, I had never seen buddha’s hand fresh till now!)

The gorgeous infused syrups like this meyer lemon and mint one were so tempting!

Our last stop was for some fresh bread, and some delicious macaroons to end our Ferry Building farmer’s market experience!

Then, back to Split Pea Seduction we went for the true tastytwosome fun! Christian decided to make this awesome pancake “thing”. Mia decided to stop by and help Christian with the cooking a bit!

The pancake “thing” was to be garnished with slices of pommelo, honey, and a dollop of freshly whipped cream.

Visiting Christian was a delightfully delicious experience! But even more fun, the Thanksgiving turkey sandwich and the *amazing* mini pizzas he makes for us in the next episode of TastyTwosome’s TastyChefs!

See y’all soon, and make sure to stop by 6th and Minna to visit Christian soon. Tell him we say hi!

xxooxx,

Tracy @tastytwosome

Split Pea Seduction at Stonestown: The Same Seduction, but Without the Gritty Urban Flavor

2009-12-15T19:28:00.000-08:00

Split Pea Seduction at Stonestown: The Same Seduction, but Without the Gritty Urban Flavor

By Luis Chong in Food Find, Market Report

Mon., Nov. 23 2009 @ 1:55PM

L. Chong

Breakfast of champions: The morning pizza is worth every minute it takes to bake.

In case you've avoided visiting the Split Pea Seduction restaurant on Sixth Street because of its gritty location, you'll be happy to know it's opened a food stand in a residential neighborhood. You can find it at the Stonestown farmers' market on Sundays, from 9am to 1pm. There's plenty of parking space available.

L. Chong

You'll never have to go to Sixth Street again.

The menu choices are different from the restaurant: no crostatas, but the popular split pea soup is available. For now, the menu includes a couple of breakfast pizzas (made to order), soups, cookies, apple pie, and drinks (drip coffee, hot chocolate, and iced tea).

It's a great choice for a cheap brunch, before or after going produce shopping at the market. Our favorite item so far is the breakfast pizza with heirloom tomatoes, arugula, shaved Parmesan, and a soft egg ($7). It just looks and tastes great, and is well worth the 15 minutes' wait.

Follow us on Twitter: @SFoodie

Tags: Farmers' Markets, Stonestown

Ray's Latest

2009-12-03T13:09:00.000-08:00

Hey,
Forgot to mention, this morning I got all the paperwork from the DMV for the Old Blue Volvo Wagon, so tomorrow morning at 8 am, I hand the keys over to Ajax Auto Dismantlers on Third St. Very mixed emotions about it all, but I think it's time to let go.
Say a little prayer for the Old Volvo, and let's hope it makes it's way to the Big Junkyard in the Sky.
R.

Ray's latest

2009-12-02T12:06:00.000-08:00

Christian,
The chick pea spread sandwich pops. Excellent flavor concentration and general sandwich density: which spells perfect comfort and satisfaction. A sandwich of that caliber could easily be served all month or even as a permanent house specialty.
Salad was good too: beautiful little thing with the light green cabbage against large discs of yellowish orange and little discs of bright orange carrot. Looked like a little pattern painting when I opened the box. Hazel nuts gave it a nice fat nutty bottom.
Soon,
R.

Stonestown Farmers Market

2009-09-22T18:59:00.000-07:00

September 9, 2009; Joe and Mia Mazzo's "Top Chef Wedding"

2009-09-21T14:07:00.000-07:00

Outside Lands 2009

2009-09-19T20:54:00.000-07:00

Stonestown and Outside Lands

2009-08-13T17:05:00.000-07:00

Split Pea Seduction

Stonestown Market every Sunday 9am-1pm and Outside Lands August 28-30

Split Pea will be at the new Stonestown Market every Sunday!
We'll be doing charcoal grilled breakfast and lunch pizzas as well as our delicious soups, house baked cookies, house made granola and of course, our Mr. Espresso drip coffee. We've been at it for a couple of weeks and it's been very well received. As follows are some reviews and information on the market. Hope to see you there soon.

http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20090528140518.active

http://www.yelp.com/biz/split-pea-seduction-san-francisco-2

http://www.yelp.com/biz/stonestown-farmers-market-san-francisco

Split Pea Seduction will also have a booth at the Outside Lands 2009! What can be better than three days of incredible music AND awesome farm-fresh food right here in the city at Golden Gate Park. The days of overpriced, nasty festival food are over people. At least in San Francisco. We'll offer our delicious hot and chilled soups as well as spit roasted and charcoal grilled delights, fresh market salads and good old ice cold sweet tea! Come look for us in the farmers market area. As follows is information on the culinary delights featured that weekend.

http://www.sfoutsidelands.com/attractions/taste.php

That's it for now. Thanks so much for all your support!

Split Pea Seduction and Other Local Restaurants Cater Outside Lands 2009!

2009-07-30T13:45:00.000-07:00

2009 OUTSIDE LANDS - A TASTE OF THE BAY AREA

One of the things that makes San Francisco and the Bay Area so great is the food. Considered by many to have the best restaurants in the world, the Bay Area's cuisine is as eclectic and adventurous, as the people that eat it. From the Mission's taquerias to dim sum in Chinatown to the nouveau California cuisine that defines many area restaurant menus, there is no comparison anywhere. Fresh, locally grown organic produce and meat is not a trend here, but a staple to the food scene.

At the Outside Lands Music and Arts Festival we are going above and beyond the standard festival food by engaging our cities food resources. We want to showcase the food and the local restaurants that make the Bay Area murmur a collective Mmmm. You will be able to get freshly shucked oysters from Hog Island Oyster Company, grab a skewer of grilled beef and chicken from Asqew Grill, try Maverick’s famous pulled pork sandwich, wolf down a burrito from Gordo’s, or taste Hawaiian poke from Pacific Catch. And of course, you can still get a hamburger or hotdog, but both will be organic farm-raised meat with locally grown lettuce and tomato.

Make sure you come to the festival hungry, because the food will certainly satiate you as much at the music!

JT_SPS Barbecue pics_Thanks Damian from Snake and Robot for these!!!

2009-07-21T09:44:00.000-07:00

Porchetta. Hog heaven.

Christian Noto, chef-owner of Jersey Tomatoes Catering and Split Pea Seduction, handling his meat.

Eggplant. Good for the yang.

Hot Dog. Rupert not on menu.

Grilled flatbread.

Where is Bill Murray when you need him?

Big man working big grill.

100,000,000 calories.

Beef.

Salmon bacon = winning combo.

This dog got game.

Toni Noto, Christian Noto and Heather deciding who farted.

Blue Moon and Sierra Nevada Summerfest Lager on tap. I brought some homebrew, too.

Beats.

Manners optional.

Jersey Tomatoes/Split Pea Seduction Barbecue 7.11.09

2009-07-10T10:50:00.001-07:00

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jersey Tomatoes Split Pea Seduction

Let's Celebrate!
July 11, 2009, 11am-6pm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jersey Tomatoes Split Pea Seduction
Saturday July 11, 2009, 11am-6pm

We are having a barbecue! Please join us at this great little spot in Berkeley where we'll have music, dancing and fun in the sun.
We'll have a couple of kegs of Sierra Nevada Summerfest and Blue Moon Belgian White.
You are welcome and encouraged to bring your own water, soft drinks, beer, wine and/or booze as well.
Of course, we are going to have a spectacular array of grilled treats just for you.
You'll get it all for a very reasonable $27 prepay or $32 at the door.

New News
Last chance to prepay. Call us at Split Pea by 4pm today at 415-551-2223 with a credit card number or stop by with cash, check or credit. Prepay and save yourself $5 a head at the door!!

The forecast is 75° and sunny. Should be a stunner!

We are proud to announce that DJ Seven will be providing the sound.
Check him out at http://www.nk7productions.com/djs.html

Kids 13 and under are free.

Please use the new directions below.

Advance ticket purchases are greatly appreciated!

What to do

Where Padre at Tilden Regional Park, Berkeley CA

Use the following directions. DO NOT USE the park's department directions from the previous email as they are incorrect!!

From Hwy 80 take the University Ave exit in Berkeley. Follow University to the end and, and turn left at Oxford Street. Go .1 miles and turn right on Hearst Ave. Go .1 miles and turn left on Spruce (it is the very first left after turning onto Hearst, the sign on the left hand side is obstructed by foliage).. Go 2.3 miles through to Grizzly Peak where Spruce becomes Wildcat Canyon. Stay straight and go 2 miles to the Brazil Building. Stay straight and go .2 miles and make a right on South Park. Go .5 miles and make a right into the Padre campsite.

When Saturday July 11, 2009 from 11-6pm

How to pay Call Split Pea Seduction at 415-551-2223 with a credit card number or stop by with cash, check or credit. No cancellations. Cash only at the door!

What can I bring? Sunblock, beverages, outdoor games, blanket/camping chair, parasol/umbrella,
a good appetite and a smile

Questions? Comments? Suggestions? Encouraged

What's Cooking?

Mini Tacos with Wild Salmon, Cabbage, Heirloom Tomato, Bacon, Avocado and Cherry Bomb Sour Cream

Grilled Pizzetta with Summer Vegetables, Sieved Egg and Pecorino Sardo

Sweet Gem and Orzo with Gypsy Peppers, Sweet Corn, Cranberry Beans, Pecorino and Lime Vinaigrette

Summer Bean Salad with Sweet 100 Tomatoes, Seared Ahi Tuna, Gaeta Olives and Basil Genovese

House Made Burgers with Grass Fed Beef on House Made Buns with all the Fixins'

Spit Roasted Free Range Hens and House Porchetta with Creamy Grits, Grilled Stonefruit and Cornbread

Grilled Eggplant with Salsa Verde, Fresh Mozzarella and Mixed Pepper Relish

Assorted Summer Fruit and House Made Cookies

As always, featuring the local farm-fresh produce, meats and sustainable seafood that we all love!

Please drink responsibly and have a designated driver. We're happy to help facilitate carpools. Just let us know. We'll see you there!

Jersey Tomatoes/Split Pea Seduction Barbecue 7.11.09

2009-06-21T16:11:00.000-07:00

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jersey Tomatoes Split Pea Seduction
Let's Celebrate!
July 11, 2009
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jersey Tomatoes Split Pea Seduction
Saturday July 11, 2009

We are having a barbecue! Please join us at this great little spot in Berkeley where we'll have music, dancing and fun in the sun.
We'll have a couple of kegs of Sierra Nevada Summerfest and Blue Moon Belgian White.
You are welcome and encouraged to bring your own beer, wine and/or booze as well.
Of course, we are going to have a spectacular array of grilled treats just for you.
You'll get it all for a very reasonable $27 prepay or $32 at the door.

New News

We are proud to announce that DJ Seven will be providing the sound.
Check him out at http://www.nk7productions.com/djs.html

Kids 13 and under are free.

Please use the new directions below.

Advance ticket purchases are greatly appreciated!

What to do

Where Padre at Tilden Regional Park, Berkeley CA

Use the following directions. DO NOT USE the park's department directions from the previous email as they are incorrect!!

From Hwy 80 take the University Ave exit in Berkeley. Follow University to the end and, and turn left at Oxford Street. Go .1 miles and turn right on Hearst Ave. Go .1 miles and turn left on Spruce (it is the very first left after turning onto Hearst, the sign on the left hand side is obstructed by foliage).. Go 2.3 miles through to Grizzly Peak where Spruce becomes Wildcat Canyon. Stay straight and go 2 miles to the Brazil Building. Stay straight and go .2 miles and make a right on South Park. Go .5 miles and make a right into the Padre campsite.

When Saturday July 11, 2009 from 11-6pm

How to pay Call Split Pea Seduction at 415-551-2223 with a credit card number or stop by with cash, check or credit. No cancellations. Cash only at the door!

What can I bring? Sunblock, beverages, outdoor games, blanket/camping chair, parasol/umbrella,
a good appetite and a smile

Questions? Comments? Suggestions? Encouraged

What's Cooking?

Mini Tacos with Wild Salmon, Cabbage, Heirloom Tomato, Bacon, Avocado and Cherry Bomb Sour Cream
Grilled Pizzetta with Summer Vegetables, Sieved Egg and Pecorino Sardo
Sweet Gem and Orzo with Gypsy Peppers, Sweet Corn, Cranberry Beans, Pecorino and Lime Vinaigrette
Summer Bean Salad with Sweet 100 Tomatoes, Seared Ahi Tuna, Gaeta Olives and Basil Genovese
House Made Burgers with Grass Fed Beef on House Made Buns with all the Fixins'
Spit Roasted Free Range Hens and House Porchetta with Creamy Grits, Grilled Stonefruit and Cornbread
Grilled Eggplant with Salsa Verde, Fresh Mozzarella and Mixed Pepper Relish
Assorted Summer Fruit and House Made Cookies
As always, featuring the local farm-fresh produce, meats and sustainable seafood that we all love!

Please drink responsibly and have a designated driver. We're happy to help facilitate carpools. Just let us know. We'll see you there!

Can I get a what what?

2009-06-01T18:36:00.001-07:00

Ray's latest

2009-05-22T13:52:00.000-07:00

On May 22, 2009, at 1:53 PM, Christian wrote:

We're sold out anyway. Ray, have you thought about being a food critic? I'm blogging this!

On May 22, 2009, at 1:33 PM, Ray wrote:

Christian,
Food was spot on: I can tell the captain's back.
Had the romaine with melon, raisins and mint: nice combination. The best part was at the end where the fruit swam naked in the vinaigrette with the mint and Parmesan: I stripped and swam too.
Not to belabor compliments but the chicken salad sandwich was spot on too. Unwrapped it and got an eye full of color and texture: a perfectly browned house bun; dark green spinach against sliced crimson beet, grated orange carrot and pickled onion. Hearty and lovely in the mouth: a delicate bite revealed the layers: rich chicken flavor claiming the bottom.
Keep it buddy, best,
Ray
P.S. Only regret: I didn't grab a ginger cookie on my way out...

Sorrel

2009-05-20T20:45:00.000-07:00

NPR.org, May 20, 2009 · One of my dinner guests insisted that the cold soup I served included lemon juice. "No," said another, "it's definitely vinegar." Both wrong. Well, the complex cream sauce on the salmon, they agreed, must have taken hours to put together. Wrong again.

The secret ingredient is sorrel, a deceptively bland-looking green that bursts with lemony tartness. Cooking with sorrel offers depth and a surprise flavor with almost no effort. It is spring's little gift to the cook.

Sorrel has a natural affinity for fish and eggs, and is the basis for many soups. When sauteed for a minute or so, it melts into a puree that, with a little butter and cream, makes a lovely, easy sauce for fish or vegetables. A sorrel cream is a perfect bed for poached eggs. It adds a fresh, tart edge to any salad.

The cold soup I served was a variation on schav, a traditional dish of Eastern European Jews who like sour tastes. It is often called white or green borscht, and is such a common part of the diet of Jews from this part of the world, it is sold bottled in supermarkets. The word "sorrel" has both German and French roots from words meaning sour.

The French have probably had the longest, most ardent love affair with sorrel. Potage creme d'oseille, also called potage Germiny for a former French finance minister, is a French classic. It is a lovely, rich cream of sorrel soup.

Another French standard is shad stuffed with sorrel. Because of its lemony accent, sorrel often is paired with fish.

The English historically have used sorrel as both a medicinal and a kitchen herb. They made a sorrel-based sweet-and-sour condiment called green sauce to eat with meats. It was so common, sorrel itself was sometimes called green sauce.

An ancient herb, sorrel was used by the Romans, Greeks and Egyptians as a digestive aid. It also was wrapped around meat to tenderize it. Sorrel's purported properties as a tenderizer and aid to digestion are related to its abundance of oxalic acid. This natural chemical gives sorrel its tart citrus flavor.

Because of its load of oxalic acid, sorrel should not be cooked in unlined aluminum or cast iron. It will turn black in color and nasty in taste. Even at their best, the bright green sorrel leaves turn a muddy green when cooked. You'll overlook the color, though, once you experience the surprising taste.

Americans, who don't generally go for the bitter, have come to sorrel late. While it has been discovered by cooks and well-traveled eaters, sorrel still is difficult to find outside farmers markets. It is, however, simple to grow from seed. Sorrel is a hardy perennial — a member of the buckwheat family — and can be sowed and reaped for many years. While there are native American wild sorrels, the varieties most often used for cooking are cultivated from European species.

Sorrel is the herb that keeps on giving. It requires almost no care aside from a little weeding, and cutting back any flower stalks that appear, sorrel will produce all summer.

When it appears in markets in mid-May, young, small-leafed sorrel is available. Like other spring greens, early sorrel is tender enough to be eaten raw. Whole small leaves can be tossed with other greens in a salad. As sorrel matures and the leaves grow larger, the acidity becomes more pronounced.

Sorrel comes in a number of varieties, most commonly with an arrowhead-shaped leaf. At farmers markets, I have found a round-leafed sorrel and one absolutely beautiful variety with deep burgundy veins. "Chefs are going to flip over this," the farmer selling it said. She labeled it "blood sorrel."

Whatever the variety, look for sorrel that is bright green with firm leaves. If leaves are limp or yellowing or the stems look woody, take a pass. Sorrel is somewhat fragile and should be refrigerated in a plastic bag for no more than three days. It can be pureed and frozen for later use.

While small, young leaves can be used whole; larger leaves will need to be stemmed and cut, or they will be tough and too strong. Fold a large leaf in half, grab the stem from the back and gently strip off any large rib or fibrous strings. Pile leaves on top of each other, roll into a cigar shape and chiffonade (cut into thin slices) with a non-aluminum knife.

That will be the hardest part. The rest is easy. Toss sorrel in a saucepan with a little water, and in a minute or two it will reduce down to almost nothing and melt into a silky puree, ready to liven up soups and sauces. It may look a little muddy, but that's to be expected from the refreshing taste of spring.

Local Apricots will be here soon. I'm excited!

2009-05-09T17:56:00.000-07:00

Payday on 6th

2009-05-04T21:10:00.000-07:00

I took a peek outside today and here's what I got:

1. A guy sitting in his car, relaxing in his car with the windows wide open, music blaring, smoking crack.

2. One of my "neighbors" sitting on an ottoman in the middle of the sidewalk drinking, I have to say, a pretty decent brand of bourbon.

3. Hot Coco dancing in my favorite outfit, powder blue jumpsuit with matching powder blue sun visor. Old school R & B.

4. Twenty or so commuters sitting in traffic with their fucking lattes.

5. Two guys with shopping carts and all of their shit all over the street while one of them, get this, was polishing his cart. Spring cleaning I guess.

Nice!

A letter I liked

2009-05-02T14:13:00.000-07:00

Christian,

Your sandwich changed my life! I am setting a date and you are invited to the wedding. It was so good I wanted to marry it. The cookie was awesome.

Thanx,
Brian

Heat

2009-04-21T20:56:00.001-07:00

Am I just always really busy when it's hot out, or do I just notice it more? Super great day today, great week in fact at Split Pea. Spring is in full bloom my friends and we have been hopping! Just wish I had a minute to go to the beach. Do you think I can get my farm deliveries AT the beach? I could shuck favas and pop my asparagus beachside. Now we're talking.....

Mission Street Food Thanks

2009-04-20T10:33:00.000-07:00

Mission Street Food was a fantastic success! I wanted to thank my staff. Miriam, Sam, Toni and Megan. You gotta love four Jewish-Americans helping to prepare a southern menu for an East Coast inspired company to serve at cutting edge Mission Street Food. The melting pot at it's finest! Let's not forget about Alejandro either, as always, the backbone of our operation. Thanks so much to the Mission Street Food staff for having us and being so warm, enthusiastic, professional and most of all, fun! The people I talked to that dined that night couldn't have raved enough about the atmosphere, service and most of all, the food. I had a blast getting back on the line. It was awesome! Thanks to Sam for kicking ass that night and making it easy. I'm happy to say we raised money for Urban Solutions, who deserve support for the hard work they do here for a complicated situation like 6th Street. Last, thanks so much to everybody who came out on semi-short notice to eat Saturday night. You people are the best!

Mission Street Food

2009-04-17T18:29:00.001-07:00

Thursday, April 16, 2009

Saturday 4/18: Urban Solutions and Alameda County Community Food Bank

This Saturday we are excited to have chef/owner of Split Pea Seduction Christian Noto. We have a natural affinity for Split Pea Seduction, whose changing daily menu serving made-from-scratch soups, sandwiches and crostatas from a counter near 6th and Market seems in the same spirit as rotating chefs cooking in a dingy Chinese restaurant. Christian is also the chef/owner of Jersey Tomatoes, a full-service catering company with a focus on local and seasonal produce and slow-cooking and has worked at A16 and The Liberty Cafe. Christian is calling his menu for this Saturday, "Yankee Goes Southern," and he'll be featuring produce from Mariquita Farms, Capay Organic, Knoll Farms, Dirty Girl, and County Line Harvest.

A portion of Christian's profits will go to Urban Solutions, a local charity whose mission is to "foster the well-being of disadvantaged communities by helping to increase neighborhood commercial vitality, strengthen small businesses, create jobs and encourage diversity." MSF proceeds will go to Alameda County Community Food Bank, which provides assistance to 40,000 people each week through a network of 300 community based food pantries and soup kitchens in the East Bay.

MENU:

Louisiana White Shrimp and Grits with homemade Sweet Italian Sausage and Green Onions - $10

Grilled, Cayenne-Rubbed, Grass-Fed Cullotte Steak with an Asparagus, Baby Fava and Grapefruit Salad, homemade Cornbread, and Béarnaise - $11

Spring Market Vegetable Po’ Boy with Serrano Aioli and Sweet Pickles on a homemade Bun - $7

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5

Lung Shan's Bacon Xiao Long Bao: Four Shanghai Soup Dumplings filled with Benton's Bacon, Ground Pork, Chives and Smoky Pork Broth - $5.5

King Trumpet Mushroom, Triple Fried Potato, Garlic Confit and Charred Scallion Sour Cream on a homemade Flatbread - $6

Ham n' Cheese - Ham Hock Rillete, Black Forest Ham, French Triple Creme Cheese and Pickled Red Onion on an Acme Slab - $8

Sweet Potato Pie with Vanilla Bean Whipped Cream and Pistachio - $5

Butter-Fried Cornbread with Whipped Creme Fraiche and Blackberries - $5

Peter Gronquist at 1AM SF down the street on 6th

2009-04-15T17:53:00.000-07:00

1AM Gallery SF

1AM Gallery features monthly exhibitions rooted in urban art. With over 2,000 square feet of corner space in the heart of San Francisco, we are primed to host exhibitions with local and global talent. Partnerships with Bay Area urban legends give 1AM a wealth of street talent to showcase. We welcome all to our events as we strive to inspire the masses and showcase art from across the globe. Seeing is believing so come witness the 1AM movement.

http://1amsf.com/gallery/

“Peter Gronquist”

1AM is bombing the art scene with Peter Gronquist’s first solo exhibition in San Francisco. Being a painter and sculptor extraordinaire, Peter will feature new and signature work, which represents his social commentary on warfare, the materialistic world, and religion. Be prepared to be blown away by his glamorous designer weapons, Uzi infused jackalopes, paintings, and 1AM exclusive prints. Peter is a showstopper and not to be missed.

Peter is an established artist who has been providing cutting edge art for the past decade. His interest in art started with his first set of watercolors and led him to pursue his painting degree at San Francisco Art Institute. He is spotlighted in numerous urban magazines, such as Complex and Adbusters, and showcased in high profile galleries. Art collectors to Hollywood rock stars yearn to call Peter’s thought provoking masterpieces their own. After his fabulous solo show in Gallery 1988LA last year, he is excited for his solo exhibition with 1AM in San Francisco. Seeing is believing so come witness the 1AM movement and check Peter out at

www.PeterGronquist.com

Opening reception at 1AM is on April 17th, from 7pm – 10pm. This exhibition runs through May 29th.

Peter Gronquist’s Art -part 2-

April 15th, 2009 by Dan

Mcdonald's

Plane

The Quick and the Dead

Don’t forget to check out Peter Gronquist’s Solo Show opening reception at 1AM on FRIDAY APRIL 17th from 7-10pm… SEE YOU THERE!

Tags: 1AM gallery, 1AM SF, gallery opening, paintings, sculpture, urban art
Posted in Artist Pieces | No Comments »

Peter Gronquist’s Art

April 14th, 2009 by Dan

In addition to Peter’s signature “Weapons of Mass Designer”, he will be showing new paintings and sculptures. Here is a preview!

Pageant

Plane

Ray, my neighbor at 6th

2009-04-15T16:11:00.000-07:00

Emails like this make it ALL WORTH IT!

Christian,
You kicked ass on the grilled asparagus/fried egg sandwich and warm baby mustard greens salad: as usual. I enjoyed opening the box and showing Anne the salad, then I cut the sandwich in half and it bled gorgeous orange egg yolk: lovely to show Mama what's going on in the alley.
Best, soon,
Ray

Threatening

2009-04-09T18:13:00.000-07:00

I've been threatening to start writing about my trials and tribulations on 6th street for some time now. Well, here it is baby. Please, come here and read about morning like this morning. Beef braise in the oven, aromatics sweating, eggs poaching, polenta bubbling and the last of that escarole and white bean soup heating on the stove top. Oh, and let's not forget about those cranberry-nut mini muffins baking along with that leg of lamb I boned, rubbed and trussed last night in the convection. Well, actually I did forget about the lamb due to heavy exhaustion and took it a little over but it was still fucking delicious. All of this heaven going on this morning at 7am but that's not it.

I was sure to pull my shades wide open when I got in so I could catch the show outside while I worked, and watch my car. It was the usual craziness. Let's put it this way. There is nothing like the smell of roast lamb with a tinge of 6th street grass and my first view of the daily dance party as Sam showed up on his Elephant bike, hung over from the ball game last night very unhappy to see me!

Love,

Christian

J Tomatoes and Split Pea

Big Blue's Pickling Frenzy!

Todays Special! June 3, 2011

Todays Special! June 3, 2011

Pepper crusted culotte steak, caramelized onions, blue cheese and peaches on Panarama boulet! Some classic, early summer flavor combinations here working well. I wouldn't miss it! Combo with baby arugula, strawberries, hazelnuts, parm, mint and maple for maximum pleasure. See ya' in a bit people!

Pics soon to come!

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Groupon!

This deal sold out at:

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JT_SPS Barbecue pics_Thanks Damian from Snake and Robot for these!!!

Jersey Tomatoes/Split Pea Seduction Barbecue 7.11.09

Jersey Tomatoes/Split Pea Seduction Barbecue 7.11.09

Can I get a what what?

Ray's latest

Sorrel

Local Apricots will be here soon. I'm excited!

Payday on 6th

A letter I liked

Heat

Mission Street Food Thanks

Mission Street Food

Mission Street Food

Thursday, April 16, 2009

Peter Gronquist at 1AM SF down the street on 6th

1AM Gallery SF

“Peter Gronquist”

Ray, my neighbor at 6th

Threatening