Victoria, and her lovely blog, Vmac & Cheese, are a constant source of inspiration, and we’re so happy to have her be a part of this series. She’s quite an expert on San Francisco, and even holds a culinary degree! Be sure to check out her blog for great lifestyle tips, and don’t miss her genius new series, ‘The Man Behind the Blog.’
Favorite restaurant? This is like asking me what my favorite color is — I can think of an answer, and then it almost immediately changes! For a nice meal out, I love going to Kokkari, which serves unbelievable Greek food (with fantastic service to boot). On a typical Friday night, you might find us atBistro Aix, a small neighborhood bistro we’ve come to adore, or at any number of Mexican restaurants in the city. Mexican is our fave! Who can say no to a good margarita?
Favorite savory dish? Anything with tomatoes. I eat them raw, with just a bit of olive oil and seasoning; in salads, tossed with cheese, cucumbers, and fresh basil; roasted, and served alongside meats and veggies… I just can’t get enough of them this time of year!
Favorite sweet? Ice cream. Preferably peach. Though you can never find it. Peach ice cream just reminds me of my childhood, when we’d make it fresh out on my grandma’s back patio in the summertime.
Drink of choice? I mean, no surprise here, but a margarita. I drink them year round, though. I also love to drink rose in the summer!
Favorite San Francisco summer activity? Well, summers in SF are notoriously chilly — in fact, they’re often colder than the winter months. But when the weather is nice, it’s always great to get out and see a baseball game, go for a hike in Muir Woods, or head up to Napa where (luckily!) the seasons are more regular, and you’re guaranteed some hot temps.
What is one of your go-to recipes? In the summer months, I love making ‘green chicken.’ It’s my fiance’s fave too. You simply chop a ton of basil and garlic together, then mix in olive oil and seasoning until the mixture is super thick. Smear it under the skin of a whole chicken — and all over the top too — then roast. It’s so fragrant, and delicious, and deceptively easy. I like to serve it with a salad made from fresh corn, tomatoes, cucumbers, and kale. I also like making ratatouille; for me, it’s not summer until I’ve made a batch! Last year I made a baked version that’s especially delicious.
Thanks Victoria! A girl after my own heart with a love of Mexican food, and year-round margaritas. Yet another reason to go to San Francisco!