Pintxos y Paella POSTPONED

We're very sorry, but we've decided we should postpone this paladar, as it is looking like Melissa and I will both have work obligations this weekend. Please check back here later for the new date.

July 24: Pintxos y Paella

Please join us Saturday, July 24 for a dinner featuring Basque and Spanish flavors. Here are our initial ideas for the menu, which may change based on how we feel at the farmers market that morning.

Cocktail Hour
Sangria Blanca
Assorted Pintxos

First Course
Heirloom Tomato Gazpacho

Salad Course
Mizuna with Shaved Sweet Corn and Cherry Tomatoes

Paella of Mussels, Shrimp, Chorizo and Chicken
Garbanzo Paella
(vegetarian option)

Blancmange with Peaches Mascerated in White Balsamic Vinegar

Time: 7:30 PM
Location: Emailed on RSVP
Suggested Contribution: $45

If you'd like to join us, RSVP (firmly, please!) to Please indicate the number in your party and whether you'd like the vegetarian entree.

California Spring - May 1

Date: Saturday, May 1, 2010
Time: 7:30 p.m.
Where: location emailed with RSVP confirmation
Suggested Contribution: $50 (includes cocktails and local wine pairings)

(subject to farmers' market bounty and our caprice)

Cocktail Hour
French 75
Baby Ramp or Pea Shoot Bruschetta

First Course
Artichokes Poached in Olive Oil and Lemon

Wild Arugula Salad with Mint and Shaved Asparagus

Chicken Kebabs with Spring Garlic and Lemon
Oriecchette with Fiddleheads and Favas

Rhubarb Cobbler
Blue Bottle Coffee
Mariage Tea

We expect to take around 18 guests. To secure a spot, RSVP (firmly, please!) to Indicate in the email if you would like the vegetarian entree. We look forward to seeing you...

October 24 Menu

Cocktail Hour
Calvados and Elderflower Aperitif
Sweet or Savory “Cigars”
(Lamb, Beef and Cinnamon or Goat Cheese and Olives in Phyllo Rolls)
Figs and Prosciutto

Burrata and Smoked Sea Salt
Bruschetta of Mushrooms in White Truffle Oil
Carmelized Onion, Spinach and Currant Frittata

Punta Crena 'Lumassina' White Liguria IGT, Italy NV

Mixed Greens with Persimmons

Sirch Tocai Friulano Friuli, Italy 2007

Main Course
Mock Porchetta
Panade of Leeks, Greens and Three Cheeses
Sauteed Carrots

Leon Barral Faugeres, France 2006

Chocolate Orange Crema
Fennel and Almond Biscotti
Mariage Tea
Blue Bottle Coffee

October Paladar!

When: Saturday, October 24th
Time: 7:00
Suggested Contribution: $50 (includes cocktails and wine pairings)
Location: To be emailed on RSVP

All proceeds will be donated to the Afghan Women's Survival Fund, administered by a wonderful organization called MADRE.

Here are the contours of the menu, which may change based on our whim and what we find at the farmer's market that day.

House-made cocktail with Figoun liqueur

First Course
Mezze platter

Second Course
Green salad with signature paladar dressing

Slow Roasted Pork with Fall Fruits
Vegetarian Entree

Seasonal Pot de Creme
Coffee or Tea

If you'd like to join us, kindly RSVP (firmly!) to Please indicate the number in your party and whether you prefer the vegetarian option. We will send you confirmation with additional details closer to the date.

Slow Mediterranean Recap

Thanks to all of our guests for making this paladar so much fun. Here are the menu and main wine pairings:

Cocktail Hour
Arancia Rossa Spritzer (St. George Spirits Qi Tea Liqueur, Blood Oranges, Mint)
Vignette Wine Country Sodas
Roasted Red Pepper and Pine Nut Bruschetta
Radishes and Fennel with Olive Oil and Sea Salt

Bresaola Pillows of Fromage Blanc with Green Garlic
Portobello Mushrooms with Mint, Lemon and Creme Fraiche
Herb Jam and Olive Oil Crackers
Salami Gentile and Homemade Red Onion Pickles

2007 Sirch, Colli Orientali
2007 Simonsig, Stellenbosch

Star Route Little Gems, Black Olives and Oranges

2007 Amestoi, Getariako Txakolina

Main Course
Pork Loin Roast with Muscat Grapes on Fall Fruits Compote
Panade of Leeks, Greens and Gruyere

2005 Ioppa, Colline Novaressi
2006 Le Perriere, Bourgogne
2007 Guilhem, Moulin de Gassac

Meyer Lemon Custard with Lavender Shortbread

Mariage "Casablanca" Mint and Bergamot Tea
Intelligentsia Decaf El Mago Blend

Thanks to Marc at Intelligentsia Coffee for the great coffee and Ian at Arlequin Wine Merchant for terrific wine pairings. Thanks to Grace for handling front of the house and to Ed for bartending and bbqing the pork, among other things. And special thanks to Sophia for being a gracious waitress.

Next up: Paella, probably in May. Stay tuned.

Slow Mediterranean - February 28, 2009


Since last we met, Melissa and Will have welcomed gorgeous, redheaded Eva into their family, and we've seen some change in the world. It seems time for some comfort food from around the Mediterranean.

When: Saturday, February 28
Time: 7:30
Suggested Contribution: $45 (includes cocktails and wine pairings)
Location: To be emailed on RSVP

Here are the contours of the menu, which may change based on our whim and what we find at the farmer's market that day.


First Course
Various Meze

Second Course
Salad of Olives, Fennel and Oranges

Slow Roasted Pork with Braised Winter Vegetables
Vegetarian Tagine

Meyer Lemon Pot de Creme
Coffee or Tea

If you'd like to join us, kindly RSVP (firmly!) to Please indicate the number in your party and whether you prefer the vegetarian option. We will send you confirmation with additional details closer to the date.

French Paladar has been postponed...

until September 29. We apologize for the change, but a number of factors converged on this weekend. We've found a delicious tian recipe for the vegetarians, though-- yum!


Please join us for our next paladar dinner on Saturday, September 29 as we celebrate French cuisine and wines.

Time: 7:30
Suggested Contribution: $50 (includes cocktails and wine pairings)
Location: To be emailed on RSVP.

Planned menu (subject to some change due to farmers' market bounty or later inspiration):

Cocktail Hour
Figs, Walnuts and Selection of French Cheeses

First Course
Heirloom Tomato Tarte

Salad Course
Petite Niçoise

Main Course
Cassoulet of Duck Confit and Sausages
Vegetable Tian

Caramel Pot de Creme

To secure your spot, kindly RSVP (firmly!) to Please indicate the number in your party and whether you would prefer the vegetarian main course. We will send you confirmation with additional details.

We look forward to having you!

PS - To get the themesong for this one, click here.

Farmhouse Italian Recap

Here's the menu from our August 18 dinner:

Cocktail Hour
Signore Dentellare (Drusian Prosecco di Valdobbiadene, Campari and Home-Preserved Sour Cherries)
Vignette Wine Country Sodas (Pinot Noir and Chardonnay)

Fava Bean, Barrata and Pecorino Crostinis

Charcuterie: Prosciutto di Parma, Hot Coppa and Salami Toscana
Grilled Figs with Mascarpone and Basil
Arctic Queen Nectarines with White Balsamic Vinegar and Pink Peppercorns
Stuffed Squash Blossoms
Italian Cheeses
Marinated Vegetables and Olives, Roasted Beets
Salad of Arugula and Shaved Fennel and Radish

Sudtirol-Alto Adige Eisacktaler Sylvaner (2005)

Pasta Course
Spaghetti with Meyer Lemon and Cream Sauce

Main Course
Arista alla Porchetta with Cannellini Beans

Enzo Boglietti Tiglineri Dolcetto d'Alba (2004)
Monleale Vigneti Massa Barbera (2003)

Lemon-Soaked Saffron Panna Cotta with Raspberries
Coffee, Courtesy of Cafe La Semuese ("never bitter") and Intelligentsia

Special thanks to Alisha for graciously cleaning up, prepping, and keeping things moving in the kitchen; to Mike and others for the fantastic impromptu live music; to Pat at Vignette for the delicious Wine Country Sodas; to Marc G. at La Semeuse for the evening's wind-down decaf; to Marc J. (Yes, that Marc!) at Intelligentsia for more coffee and high-tech and -end instruments to make our heads spin; to Mary for the stunning floral arrangement; and to Ian at Arlequin for wine-pairing. And, of course, we could never do any of it without Grace and Will.

Next up: FOUX DA FA FA (FRANCE) - SEPT. 15. More details soon...


Please join us to celebrate Paladar Temescal's one-year anniversary! This will also be the last paladar at our current locale (address provided upon RSVP) so it's all very festive and exciting! Mark and Regina Dunn are our honored guests.

Menu (Starts at 7:00pm)

Cocktail Hour
El Picador cocktails
Spanish cheeses with roasted fruit

Tapas Course
Tortilla Espanol with pickled red onions
Jamon Serrano with hazelnut picada
Grilled vegetables with romesco

Main Course
Paella (both seafood and vegetarian versions)

Chocolate crema
Coffee and tea

When you RSVP, let us know how many in your party and whether you request the vegetarian option. If this is your first time, when you RSVP we will email you with the exact address. Please note that this is an Oakland location. Suggested contribution is $45--cash and checks welcome.

Yucatan! Yum! MAY 12th!

Please join us Saturday, May 12th for a Yucateca-inspired love song. If you've never had Ixipec, then you definitely need to come to this Paladar. We're about half full, so please RSVP to with the number in your party and whether you request the vegetarian option. Suggested contribution is $45 dollars--cash and checks welcome.

Drinks course
Tak Saamal Margaritas
Hand-brewed chipotle beer (thanks, Andy!)
Snacky snacks

First course
Ceviche Trio
Roasted Pumpkinseed Tamales

Salad Course
Green Salad, Tulum-style

Main Course
Cochinita Pibil with Arroz Rojo
Dzotobichay y Ibewahes (vegetarian option)

Coffee and Tea

Looking forward to having you!
Hannah & Melissa

APRIL 7th: Vietnam!

Co đói khong? Please join us Saturday, April 7th at 7:00pm for our first foray into Asian cuisine. Special guest: Dana Hirschenbaum

As always, we ask that you firmly RSVP, with the number of people in your party, and whether you'd like the vegetarian option.


lemondops with lemongrass-infused vodka (fancy!)
shrimp skewers
spring rolls

Papaya salad

Main course
clay pot chicken
vegetarian option: "shaking" tofu

pots de creme
flowering tea or coffee

Mardi Gras Menu and Link to Photos

Cocktail Hour
Planter's Punch with Kumquats and Clove
Vignette Wine Country Sodas (Pinot Noir and Chardonnay)

Muffaletta Open-Faced Sandwiches with Applewood-Smoked Ham or Grilled Eggplant
Louisiana Barbecued Shrimp
Angry Fried Okra

Quincy Jean Tatin Domaine du Tremblay (2005)
Regis Cruchet Vouvray (2005)

First Course
Crab (Corn) Cakes with Beet Remoulade on Bed of Greens with Shallot Vinaigrette

Les Chaumiennes Pouilly-Fume (2004)

Main Course
New Orleans-Style Jambalaya with Catfish, Rock Shrimp, White Shrimp and Andouille Sausage
Red Beans and Dirty Rice

Domaine Cecile Chassagne Gigondas (2001)
Solanes Priorat (2002)
Domaine Charvin Cotes du Rhone (2004)

King Cake with Homemade Vanilla Ice Cream Smothered in Whiskey Pecan Sauce
Coffee, Courtesy of Cafe La Semuese ("never bitter")

Thank you to Ben L. for taking some photos.

Coming next: Vietnam April 7 (tent.)


Laissez les bon temps roullez!

When: February 17
Time: 7:30
Contribution: $45

Rum Punch with Clove and Kumquats
Open-Face Shrimp Muffuletta
Melissa's Salad
Seafood and Andouille Jambalaya
Red Beans and Dirty Rice
Wine Pairings (and maybe even some Shiner Bock if we can find it)
King Cake with Blood Orange Sorbet

As usual, the rest of the menu is subject to last-minute inspiration and what we find at the farmers' market. To rsvp (firmly!), please email us at, and we'll email you the location. Indicate the number in your party and if you'd like the vegetarian option. We'll take around 20 people.

Please join us! We will donate part of the proceeds to Hurricane Katrina/9th Ward rebuilding efforts.


When: December 16, 7:30 PM
Contribution: $45
Salad with Apples and Stilton
Persimmon and Chestnut-Stuffed Cornish Hens with Roasted Root Vegetables
Wine or British Ale or Stout

Don't worry: we aren't going to serve you suet, mincemeats, goose or fruitcake. This will be the kind of meal we'd make if we had Old Man Scrooge bankrolling our holiday meal. And Grace will play the part of Tiny Tim.

As usual, to secure your spot, please rsvp (firmly) to Location will be emailed with confirmation. We'll take around 20 people. This is the last paladar of the year, so join us to get into the holiday spirit!

Part of the proceeds from this dinner will be donated to a worthy children's cause.

عيد MOROCCAN! November 11th

We are very excited to present Moroccan cuisine at our next Paladar event on November 11th. This is perfect food for fall, so we hope that you can join us.

Zaalouk toasts
Lamb meatballs

Main Course
Tagine with chicken, lemon confit and green olives
(vegetarian tagine upon request)

Sweet and Savory

Coffee and mint tea

As usual, to rsvp (firmly, please), email Indicate if you'd like the vegetarian tagine and the number in your party. Location and confirmation will be emailed back to you. We'll take around 20 people.

نرحب الأصدقاء

CASSOULET! -- and the rest of the menu from Haute Provence

Rose: Bandol La Bastide Blanche
Cotes du Luberon Verget
Vignette Wine Country Sodas
French Cheese Sampler
Prosciutto with Mint and Figs
Citrus Olives

Viognier: La Triennes
Amuse Bouche of Pumpkin Soup with Gorgonzola and Green Onions
Forest Mushroom Gratin
Salad of Greens, Hazelnuts, Fennel and Shallot Vinaigrette

Mourvedre: Bandol La Bastide Blanche
Cassoulet with Homemade Duck Confit (Hint: Confit is surprisingly easy to make, and makes for a truly smug foodie larder.)
Bouillabaisse of Little Peas

Cafe La Semeuse
Peach Clafoutis

Thanks again to Marc at La Semeuse and Pat at Vignette for their generous donations, Grace for the art of being a fine waitress and to Chris et al. at Arlequin Wine Merchant for helpful wine pairing advice.

Coming next: عيد Moroccan Feast, Saturday, November 11 (tentative).

Paladar Temescal Presents... HAUTE PROVENCE

When: Saturday, September 30, 6:30 pm
What: Feast of Provençal and other French Cousine Under the Stars
Where: Location to be emailed upon RSVP
Contribution: $40


Amuse Bouche of Pumpkin Soup with Blue Cheese

French Cheeses, Spiced Olives and Other Tasty Appetizers

Salad (yet to be determined)

Cassoulet with Pork Shoulder

"Bouillabaisse of Little Peas" for our vegetarian friends

Fruit Clafoutis and Coffee

Wine Pairings

As usual, the rest of the menu is subject to inspiration and farmer's market bounty. Remember: although we have some heat sources, it's best to bring a warm layer.

We'll take around 20 people (first come, first served). To rsvp (FIRMLY), email In your rsvp, please indicate if you'd like the vegetarian entree.

Oui, we look forward to having you.

Dirty South Menu and Spirits

|Mint Juleps
|Georgia Peach Cocktails
|Chardonnay and Pinot Noir Sodas, courtesy Vignette Wine Country Sodas (available locally at The Pasta Shop, Star Grocery, Gregoire's and The Village Market)

|Dill Pickles
|Skillet Corn Bread with Rhubarb-Ginger Jam

|Crab and Corn Cakes with Smoky Red Pepper Sauce

|Greens with Heirloom Tomatoes, Blue Cheese and Shallot Vinaigrette (becoming a Paladar signature!)

|Red Beans and Rice
|Southeastern-Style Pulled Pork with Mopping Sauce
|Traditional Collard Greens
|Spicy Cole Slaw

|Pecan Pie
|Blackberry-Peach Pie
|Homemade Vanilla Ice Cream
|Coffee, courtesy Cafe La Semeuse

AUGUST 19th, 7:00pm: DIRTY SOUTH!

We know y'all have been waiting for us to get down and dirty with some serious Southern home cooking, and so this Saturday we'll be sweating in the kitchen all day long to deliver the goods.

$30 prix fixe menu
"dirty south" cocktail
crab cakes, other tasty starters
delicious salad
pulled pork served with a mess of greens
red beans and rice
pecan pie
peach cobbler
ice creams

The rest of the menu subject to inspiration, pickling time, and availability of green tomatoes.

Logistics: Please RSVP in the "comments" and, as always, indicate whether you request a vegetarian meal (no really, we can do southern vegetarian!). Reservations capped at 20 guests, first come, first served. And remember, no shows bum us out.

For first-timers, location will be emailed upon RSVP. Also, this is an outdoor venue, and while we have some heat sources, it's best to bring a warm layer.

Some Photos

Many thanks to Cheryl for photos of our paladar. More here.

Night's end:

Another Day, Another Paladar

Thank you for joining us! Here are the menu and wine pairings for Italia Rustica.

|Antipasto Plate
Summerwhite Peaches in White Balsamic Vinegar and Pink Peppercorns
Gorgonzola Dolce from Cowgirl Creamery
Prosciutto di Parma
Toasted Walnuts
|Desiderio Jeio Prosecco Brut
|Prosecco Sorelle Bronca di Valdobbiadene (the clear crowd favorite)

|Bruschetta with Kalamata Olives and South Dakota Celebrity and Big Beef Tomatoes
|Ricotta-Stuffed Squash Blossoms
|Summer Greens with Shaved White Sweet Corn, Parmesan and Rose and Nasturtium Petals
|Viansa Vittoria Carneros Pinot Grigio (2005)

|Angel Hair Spaghetti in Goat Cheese Lemon Cream Sauce
|Anselmi San Vicenzo Veneto Bianco (2005)

|Mock Porchetta (Tuscan "Big Pig") with Braised Onions and Potatoes
|Caramelized Onion and Sage Fritatta
|Mauro Molino Dolcetto D'Alba (2003) (those missing a certain favorite Dolcetto may find this a worthy substitute)

|Anise Panna Cotta with Spiced Rhubarb
|Coffee courtesy of Marc Greenberg and the gracious folks at Cafe La Semeuse (Try it-- never bitter, we swear.)

Coming next: Dirty South. Soon.


We were going to do Provence next, but decided to do Italy to honor the World Cup winners (and because Italian food involves lots of good summer produce).

6:30 pm

$40 Italia Feast

Antipasto plate
Pasta course
Main course (vegetarian option by request)
Italian wines
Dessert and coffee

As always, please RSVP in the comments section and state how many guests you will bring. This night will be extra special because Hannah's mom and dad will be in town!

Dreaming of Spain...

Thank you for coming and giving us the chance to indulge our Spanish yen! It was great to be among so many friends, new and old. And special thanks to those sweet angels that put extra money in the envelope.

1 + 1 = 3 Cava Brut (a terrific value)
Sumarroca Cava Brut Reserva (from Penedes)
Avinyo Cava Brut Reserva (also from Penedes)
Izadi Crianza '01 (from Rioja)
You can find all of these at the Spanish Table.

|Spanish Cheeses with Quince Paste, Olives and Marcona Almonds

|White Sangria

|Red Sangria

|Spinach Tortilla with Pickled Red Onions (from the Cesar cookbook; there is an excellent, yet time-consuming recipe for pickles in the Zuni Cafe cookbook)

|Jamon Serrano ("Mountain Ham") with Grilled Figs and Crumbly Hazelnut Picada
The recipe for the delicious Catalan topping is from the Zuni Cafe cookbook. The secret ingredients are mint and orange zest.

|Grilled Potatoes and Green Onions with Romesco Sauce

|Salmorejo Cordobes (Cordoban Gazpacho)

|Paella Cesar with Mussels, Clams, Shrimp, Chorizo and Chicken
This recipe is from the Cesar cookbook. Our secret ingredient was L-O-V-E.

|Crema de Chocolate with Caramelized Oranges and Whipped Cream
(This recipe is also from the Cesar cookbook.*)

Stay tuned for details on our next installment, inspired by today's World Cup victors. It's tentatively scheduled for Saturday, July 29, and will feature special guests Mark and Regina Dunn.

*Just go ahead and buy it already. By the way, there will soon be a new Cesar Restaurant opening on Piedmont Ave., which location will allow us to walk or bike home after tipping back some of those perfect gimlets.

Paladar Temescal Presents...PAELLA EN PATIO! JULY 8th

6:30 pm
We'll start the evening with Spain's sparkling wine--cava--and a Spanish cheese plate.

1st course: Tapas
2nd course: Gazpacho
Main course: Paella (seafood and vegetarian option)
Dessert: Flan

Sangria will flow. By the end of the evening, you will be casting smoldering stares across the patio to your flamenco partner. Or your money back ($35 clams to be precise).

Please RSVP in comments section, along with number of guests and whether you would like vegetarian paella. RSVP etiquette is highly prized, for planning and capital outlay reasons. But you're all too cool for us to worry about that. Many thanks!

Chimichurri Success!

Our first dinner, Viva Argentina!, was warmly received by our test audience this past Saturday evening. Thanks to our enthusiastic guests for their feedback and suggestions, and thanks to our humble servants, Will and Travis, for keeping everyone's glasses filled, plates cleared, and steaks cooked to order.

As promised, we are providing the links to the recipes we used for the evening.

For our Argentinian aperitif, we mixed white rum with lime juice, sparkling water, jamaica (hibiscus) tea, and a dash of "bitter sugar," which is a reduced simple syrup infused with limes, lemons, hibiscus flowers, tamarind, cardamon, cinnamon, cloves, and nutmeg.

We started with meat and vegetarian empanadas. Because we were fearful of rolling dough for 40 empanadas, we bought the empanada shells pre-made from Casa Lucas Market. Incidentally, empanadas can be baked or fried, and if the package of empanada shells says "Para freir!" then those are best used for frying (although baking them seems to work just fine). The less-than-stellar yerba mate was purchased there as well. If anyone knows a good source for yerba mate, let us know.

Chorizo and potato empanadas
Plantain and black bean empanadas

We found the golden and chiogga beets to be prettier and more flavorful than the red ones. This recipe is from the Cesar cookbook. The key is simply to roast the beets for an hour in olive oil, garlic, and fennel seed.
Beet salad with goat cheese, fennel oil, and minzuna

We made the chimichurri sauce a day in advance, adding the parsley an hour before serving the grilled steaks.
Chimichurri sauce

Tres Leches cake with dulce de leche and sorbet duo (strawberry and jamaica)

The Argentinian wines were from Arlequin Wine Merchant, a great shop in Hayes Valley.
Zolo Torrontes '05
La Posta Malbec '04
El Felino Malbec '04
Joffre Grand Cabernet Sauvignon '04

Stay tuned for our next dinner: Paella en Patio! (tentative date July 8th)

Paladar Temescal Presents: VIVA ARGENTINA!
June 17th 7:00 pm

Temescal, Oakland
Chefs de cuisine: Hannah and Melissa

Tasting menu paired with wine: $35
Beet salad with fennel oil and queso de cabra
Steak asado with chimichurri sauce and humitas
Tres leches cake
Coffee and mate

(please RSVP in comments, along with number of guests, and indicate if you require vegetarian entree)

Inspired by the paladares of Cuba, the pioneers of the Bay area underground dining scene, and our love of testing new cuisines and ingredients, Paladar Temescal hopes to provide a forum for good food, good wine, and good people.

For this first meal, you are our test audience and we'll be asking you to give us feedback on the meal, the wine, the pricing, the ambiance, and everything else. Soon, we will be opening up the guest list to our extended friend and acquaintance network. Please feel free to pass along this info and we'll generate a preferred guest list for future events.

Because it's fun to dine out under the stars with interesting people! And your friends will think you're cool that you've got the inside track to a new underground restaurant.