What a weird name for a dessert. It’s not a pudding, it’s kinda like a sundae, could be a parfait, but it is its own thing and so demands its own category.
What is it? It’s a delicious layering of Double Rainbow Vanilla Ice Cream (no other will work) and sweetened raspberries spiked with triple sec and smothered in whipped cream. Simple, right? It has been on the menu since the original Scott’s Seafood on Lombard and Scott in San Francisco in 1976. People still love it! It’s a great sharing dessert after a fabulous dinner at Scott’s on the River.
How did it get its name you say? I’m glad you asked.
Our first delivery of Fresh Alaskan Halibut arrived on March 31, 2016 and will be here all summer long! (barring bizarre natural or man-made disasters). Enjoy Fresh Macadamia Crusted Alaskan Halibut, served with Brown Butter, Lemon Chive Rice and Seasonal Vegetables for $35 per person.
Seafood farming is the future, like land based animal farming, it is becoming the sustainable method for seafood production. This is something new for us and another step forward to increase food production without the degrading affects on natural resources.
The Hubb Research Institute in San Diego formed a partnership with Pacifico Aquaculture to farm sustainable Sea Bass and set the standard for best practices. The sustainable farming method raises White Sea Bass from eggs to market size fish in an ecologically sound manner. The farming method is certified by the GAA (Global Aquaculture Alliance), using BAP (Best Aquaculture Practices).
And now for the tasty details. Not only is this fish sustainably farmed it’s delicious and healthy.
I just wanted to take a moment to thank everyone who took the time to share their memories of their own personal meals. We enjoyed reading them all, and I suspect that there were a few tears shed along the way on some of them.
Is the legend real? Is the oyster an aphrodisiac? You betcha! A study in 2005, partially funded by the National Institute of Health actually proved the point. They actually measured oysters, mussels and clams together, so eat them all for a healthier libido.
When I Googled “Chips”, the Erik Estrada TV show came up front and center, I didn’t realize how many people still think about a show that I remember as, well, less than stellar. But that’s not what I was looking for. I wanted to see just how many types of that edible delicacy, thin sliced and deep fried (or baked), used to be only potato, chips there are.
Oh boy, the season has opened and the Halibut is unbelievably good! I recently had some of our signature Macadamia Nut Crusted Halibut and it melts in your mouth, that clean flakiness with the crunch of the nuts and the smoky richness of the brown butter. I may have to have some more today.
I don’t usually tout other peoples’ restaurants, but this one is a real fun place, in the back of beyond, near Point Richmond in the East Bay, called Assemble. It’s tucked away in a corner of the old Ford Assembly plant where in WWII they made Sherman tanks, right on the San Francisco Bay. To get there, be prepared for a hike, through questionable parts of town, with questionable routes suggested by Google. The prize at the end of the trek is worth it!