January 1, 2010

“… sashimi is velvet dust, verging on silk, or a bit of both, and the extraordinary alchemy of its gossamer essence allows it to preserve a milky density unknown even by clouds.” – Muriel Barbery, “Gourmet Rhapsody”

Kabocha Squash Cake at Daniel Patterson's Coi

Kabocha Squash Cake at Daniel Patterson’s Coi

I wish you a beautiful new year (and decade!) full of growth, promise and a blossoming. I feel the words of one of my lifelong favorite poets, T.S. Eliot (from “Little Gidding”), appropriate: “For last year’s words belong to last year’s language/ And next year’s words await another voice./ And to make an end is to make a beginning.”

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Here’s to a new year of taste adventures as well, while I recap Top Tastes at the end of 2009, and visit Yosemite in Wandering Traveler for their Bracebridge Dinner. I’d love your feedback on any spots visited from my site and please tell your friends and have them sign up for the newsletter!
As your personal concierge who tells it to you like a good friend would, I also create personalized itineraries: trips, meals, explorations (check out “Services“). Let me guide you to the perfect spot!
– Follow me on Twitter: http://twitter.com/ThePerfectSpot – My weekly San Francisco Bay Guardian online column, Appetite, (subscribe by RSS feed on the Arts & Culture blog – type “appetite” in Search field- or bookmark the Food & Dining page)
**Unless otherwise noted, all photos by Virginia Miller**