I recently attended this fabulous event at 826 Valencia, moderated by the talented and beguiling Chris Ying. How can you resist someone who dug up a mid-50\’s copy of James Beard\’s Cooking Fish and used it as his sole prop during a panel on the politics and science of food?
Each of the panelists talked about why we\’re interested in food and what about it interests us now. If you, like these esteemed food journalists, are passionate about delicious morsels that meet Bonnie Azab Powell\’s critera for SOLE food (Sustainable, Organic, Local, Ethical) you\’ll LOVE Peko-Peko. The mastermind behind the affair, Sylvan Mishima Brackett, cut his teeth as assistant to Alice Waters at Chez Panisse and editing The Slow Food Guide to San Francisco and the Bay Area.
This month, Peko-Peko has created a Spring bento box available for delivery in the Bay Area.
The bottom level of this two tier bento is filled with kanimeshi: fresh steamed Dungeness crab, seasoned California-grown Japanese rice, pickled ginger, and sansho pepper. The top layer includes three menchikatsu: Marin Sun pastured pork and onion cutlets and dashi maki tamago: rolled farm egg with fresh dashi. Made primarily with ingredients from around the Bay Area, it’s a taste of Tokyo by way of San Francisco. This bento serves 2-3 people and is $65.
Deliveries will be made every Wednesday in March. Orders must be placed by the Monday prior to delivery.