A couple of weeks ago, a couple of my blogger friends and I were invited by Zico to taste their new chilled juice blends and to enjoy Brunch for Dinner. The dinner party was held at the Naked Kitchen in the Mission and featured a delicious menu by head chef Anthony Yang.
For starters, we enjoyed mini beet buttermilk pancakes topped with goat cheese and edible flowers. The presentation of the mini pancakes was really cute and they were in fact tasty.
I sat next to Chanda and Zico Rep. Kelly Curran, and enjoyed the rest of my brunch for dinner talking restaurants with these foodies. The menu for the evening consisted of:
Homemade Coffee Granola with Organic Straus Yogurt, and Coconut Pineapple Vanilla Jam Featuring Zico Chilled Pineapple Mango Juice Blend
Smoked Salmon, Cauliflower Puree, Chopped Capers, Toasted Mini Everything Bagels
Koshihikari Rice Porridge, Poached Egg, Braised Togarashi Pork, Homemade Pickles
Black Truffle Waffles
The food was fantastic! If you are in the Bay Area, you can always check out Naked Kitchen for upcoming events, but for a taste of Anthony Yang's delectable brunch, you can get more info here. I loved everything, but the two must-haves from the menu are the porridge and waffle dishes. If you don't live in the Bay Area, but want to get a taste for the menu, I was lucky receive a copy of the recipe used to make the jam in the yogurt in case you would like to try if for your next brunch (or brunch for dinner!)
ZICO Coconut Pineapple Vanilla Jam
2 cups plus 2 tbsp ZICO Pineapple Mango Juice Blend
1 vanilla bean, split and scraped
1 tsp agar agar (or gelatin)
1 tsp. Salt
Bring juice and vanilla bean to a boil. Add agar and whisk in vigorously. Season with salt and immediately cool down mixture in refrigerator. Transfer to blender or food processor and blend until smooth.
Serve with yogurt, granola and bits of pineapple and enjoy!
As part of the event, we also enjoyed yummy cocktails made with the Zico's new chilled juices. I'll be sharing those recipes in my next post, so tuned for Part 2.
Until next time,
Photos by Ashley Batz