Residents of San Francisco's Cow Hollow district may have noticed significant changes to the intersection of Green and Gough streets recently. A small liquor store on the Southwest corner of the intersection changed ownership in 2006 and reopened as a neighborhood gourmet food store called Blue Fog Market. The concept was developed by Andy Skov and his business partner and cousin Matt Skov, who are also the team behind Ella's restaurant on California and Presidio.

Blue Fog Market has a goal of bringing the gourmet food that we find in places such as farmers' markets and the Ferry Building to an approachable neighborhood level. With available products such as Blue Bottle Coffee, Cowgirl Creamery cheeses, Massimo Gelato, and Vosges chocolates, the strategists behind Blue Fog Market are bringing artisan food producers to Cow Hollow. "We are all about supporting the local food community," says Jen Marsh, one of the buyers for Blue Fog Market.

The market has a large section of prepared foods -- both sandwiches which are made while you wait, and prepared meals to go that you can take home and heat up, or take to the park across the steret to enjoy. The sandwiches have the same attention to ingredients that you see throughout the store. The most popular seller is called the "Green and Gough," and is a chicken sandwich with avocado, kalamata olive spread, red onions, and greens on meyer lemon rosemary bread from Della Fattoria bakery.

Blue Fog Market does not have a kitchen in the store, so all the food is prepared in the Ella's kitchens. Last week, I picked up a delicious dinner of turkey meatloaf, blue cheese scalloped potatoes, and grilled vegetables. The price, at $9.50, was not cheap, but it rivals prices at Whole Foods, Mollie Stones, or any of the other prepared-food sellers in the area. Had I practiced any self restraint, the meal could have been eaten for two meals -- but I inhaled it all in one dinner. Attention is paid to all details, down to a delicious spicy ketchup for the meatloaf.

The store not only sells whole Blue Bottle Coffee beans, but they also have a coffee bar where you can enjoy a prepared espresso drink. They have their own twist on coffees, offering a tupelo honey latte and a latte flavored with raspberry flower flavoring as a concession to customers who enjoy a flavored drink. Their hot chocolate is receiving rave reviews and inspired one Yelp writer to declare "It is BY FAR THE BEST [hot chocolate] I've ever had. No joke!"

If you are in the area, Blue Fog Market is an excellent place to pick up a bite to eat, an appetizer for a party, or even a hostess gift on your way out for the evening.

Blue Fog Market will be opening a second store at California and Divisadero this month. It is a bigger space and will include many of the same offerings, as well as featuring a salad bar.

Blue Fog Market
2567 Gough Street (between Green and Vallejo)
(415) 931-9331

Mon - Friday, 8:00 pm to 9:00 pm
Saturday - Sunday, 8:00 am - 8:00 pm

It's that time again: time for teaching, inspiring, educating, and eating delicious Spring and Summer produce. Who's not looking forward to rhubarb, strawberries, cherries? Besides the obvious: eating them out of hand, fresh from the farmer's market, wouldn't you love to know how to whip up some Pavlovas, Angel Food Cake, creme anglaise, pannacotta and smooth, silky pot de creme to go with those long awaited warm weather fruits?

I'm teaching two classes this month that may be able to help you with these, and many more sweet projects. By popular vote, the first class on Sunday March 11 will be on the subject of Egg Whites. Understanding what egg whites can do, as well as knowing how to get them to do it might pose a daunting task. Perhaps you've already attempted egg white based desserts? A short, but incomplete, list of confections where egg whites play a starring role: buttercream, mousse, Angel Food Cake, meringue, cupcake frosting, Pavlova, French Macarons, and sponge cake.

And, by perfect reciprocity, the second class on Sunday March 25th will be on the subject of Custards. On that day we'll learn how to use and get to know the whole egg. Achieving light, gorgeously smooth, rich custards is no easy job. But pastry chefs and Jell-O shouldn't have the corner on the market. Learn why water baths are necessary when baking custards, how to get the most out of infusing various flavors and scents, just how rapidly to whisk pastry cream, and more.

I am a student of the egg and have been studying it for almost 15 years. For a post written about my classes from the perspective of some of my previous students, check this one out on pate a choux.

My hope is that those who take my classes will go home and have the confidence and foundation knowledge to not only replicate what we made in class, but more importantly, to understand enough of the "whys" to be able to correct mistakes and experiment further. My hope is that my love and my passion for sweet things will be infectious, touching you with the bug to make beautiful desserts at home.

Future classes include, but are not limited to: more Knife Skills classes, seasonal fruit desserts, chocolate, caramel, and whatever you're in the mood for... Many of the class subjects come from past and future students' requests.

These classes will take place in North Berkeley (exact location disclosed upon registration) on Sundays from 12:30-4 PM. They are $100 per person with two spots in each class for "assistants" at 1/2 price. The format is a mixture of lecture, demonstration, hand-on, and eating the end results. Classes are small, usually no more than 12 students.

If you're interested in signing up for my March classes, or just want to learn more, head over to Eggbeater. There's both an email link for correspondence as well as the Paypal link for direct registration.

Come One, Come All. Come Hungry To Learn!