Thursday, March 7, 2024

Year of the Dragon, Chinese New Year Parade

San Francisco’s Chinese New Year Parade is the largest parade to celebrate the Lunar New Year outside of Asia and one of the only night parades in North America.  




Although the parade starts at 5PM while it is still light out, once the sun sets and twilight turns to dusk, the illuminated floats “floating” down Market Street, 











the beat of the drum that precede the different lion dancing troupes, 



culminating with the explosion of firecrackers every few feet for the illuminated Golden Dragon (Gum Long) finale, it truly feels magical. 


 

Maybe it is because this is the Year of the Dragon, the only mythical animal in the Chinese Zodiac.  Representing power, prosperity, and good fortune, it is considered one of the most auspicious signs in the culture.  As the most revered of the 12 signs, it is believed dragons even have the ability to control natural elements including water and the weather. 

It makes me a believer as I cannot remember the last time the weather was this perfect for the parade.  Normally cold, wet, or both, this year saw a high of almost 70 degrees during the day that I was still in short sleeves at 8PM and there was not a cloud in the sky on this starry night.  Speaking of stars, with it so perfectly aligned, I could not resist staying for the live parade this year, only my second time, with my first 22 years ago. 

Like previous years when I had an affinity for the animal, like Year of the Rat since my parents are both born Year of the Rat and Year of the Tiger since I am a Tiger Girl, the plan was to come into the city before lunch so I can take pictures up close, at a leisurely pace of the floats lined up on Main Street, their pre-staging area.  

















 

However, the floats are just a part of the parade.  From the start with the Grand Marshal Awkwafina this year, 




the cute kids from local Bay Area schools 








to the marching bands including my husband’s alma mater Cal Poly 




and lion dancing troupes including the SFPD’s with an 80-year-old police veteran under the head of one 





and lots and lots of dragons, 





the star of the year, I could not ask for anything more or so I thought.  

Excitement started coursing through my veins when I spotted the Thunder Valley float carrying new Miss Chinatown 2024 Miss Tara Wong Nash, 



as I knew that grand finale is right behind her.  Lion dancing, firecrackers, that new 288-feet Golden Dragon/Gum Long maneuvered by 180 members of White Crane, the lion dancing troupe that performed at my wedding all those years ago, the energy you feel experiencing it live is just unmatched.  It is so worth going deaf temporarily from those firecrackers to feel that vibration on the streets of San Francisco. 



It is no wonder, the San Francisco Chinese New Year Parade is named one of the top ten parades in the world by the International Festivals and Events Association. 

For just a taste of what you can experience, check out my story highlights on IG:  @around_the_bay_and_away “CNY Parade”. 

Tip:  What I had learned from attending two previous SF Giants World Series parade, is stand at the beginning of the parade route.  The wait is shorter as it goes by first and after the parade ends, I can get out of the city quicker before traffic gets backed up with everyone leaving at the same time.  I was back home in the East Bay in half an hour.  


Tuesday, June 27, 2023

Best of All Worlds at Oyster Loft

Why does it take me years to go back to most restaurants I like but I can count on one hand ones that I would go to the ends of the Earth for, time and time again? 

Thankfully, I don’t have to literally go to the ends of the Earth for Pismo Beach’s Oyster Loft, but I do have a 4-hour drive for Chef Jared Hurst’s masterpieces. 


Each and every time, he never fails to impress me with a feast for my eyes like artwork on a plate, as much as my taste buds.
  This is no small feat when many places are one or the other, rarely both.  All it took was Chef Jared’s recent IG posts testing some new proteins to convince me to make that trek for the 3rd time in 6 months, a new record.

I have celebrated many special occasions here from Valentine’s Day, 






bringing my dad here who still talks about that halibut, 


and a few anniversaries, including a milestone when Hawai`i was cancelled in 2020 due to the pandemic.






What the pandemic taught many of us is to not wait until next time to experience what you can enjoy today and that every day that you wake up is a blessing and therefore a special occasion.
  So since then, we have been consistently coming by for dinners whenever we are in the area, racking up 10 visits by now (thanks Yelp for keeping track of my pics).

Although my go-to’s, the tuna poke tower that I have ordered 7 out of those 10 times and pan seared scallops is always a winner, I was excited for once to try completely new items myself. 

His cooked 3 ways octopus yielded a perfect char on the outside but fork tender inside having been sous vide first, served over a chorizo emulsion was the perfect balance of smokiness and creaminess with a slight hint of acidity from the chimichurri and lemon aioli. 


Fresh melt in your mouth sliced Hamachi again balanced with the crunch of radish and sliced jalapenos with a slight but not overpowering heat by removing the seeds and ribs first, in a citrus like “broth” that if I had a spoon would be tempted to enjoy a spoonful on its own. 


 

Omakase of the most tender short rib with teriyaki sauce was a flavor burst from the first bite to the last and for the first time ever, I ate those edible flowers, trusting his vision that it would complement vs. taking anything away from the dish.  The second time paired with shishito peppers and kimchi is again perfectly balanced, never overpowering. 




Although my husband could not give up a favorite of his, the grilled salmon with curry and cilantro chimichurri, 


after scallops the last 3 times, I decided on the roasted sea bass with mussels.
  Even though labeled as spicy mussel sauce, again it is never overpowering, allowing the flavors to really shine through and we both wiped our plates clean, including every drop of sauce. 



So again, what sets Oyster Loft apart?  It is Chef Jared’s consistency from our first visit in 2016 through now, 6 ½ years later.  I do not need to feel a need to play it safe when ordering as every dish will wow me as much as the next which was the case this time when everything I had was new, so I am willing to put my money where my mouth is.  It must be good if these beautiful sunset views over Pismo Beach and the Pismo Pier is more of an afterthought than the star. 



Anyone want to take bets as to how long it will be before I am walking through these doors again?  I am already eyeing that roasted bone marrow with beef tartare, capers and fried onions next. 

Update:  If anyone guessed 4 weeks to return, you would be right and that roasted bone marrow definitely made it onto our table. 



The California Michelin Guide Ceremony may have been last week but like I have been saying for years, Chef Jared at the helm of Oyster Loft is better than most Michelin restaurants I have ate at.  Although not cheap, it also does not cost an arm and a leg for it, although I would gladly order that octopus arm or is it leg, which has become my favorite small plate thanks to Yulissa. 


For the price of dinner for two at some Michelin starred restaurants, you can easily make an overnight weekend beach getaway 



with a dinner or two at Oyster Loft.  With a revisit to my favorite dishes, the black cod now elevated with a cauliflower foam and puree, 




as well as a few new ones like our long-time server Cameron's favorite, the amazing, seared tuna tataki perfectly paired with shaved garlic, jalapeno, garlic ponzu and tempura flakes,

fresh melt in your mouth salmon poke tacos


and including that decadently rich bone marrow with beef tartare topped with crispy onion I was eyeing last time, 



I either needed a bigger stomach or two dinners in a row especially if there is a promise of halibut on the menu, which I have a soft spot for being the first dish I had here.  Already memorable back in 2016, this time was honestly the best I have ever had, as Executive Chef Jared Hurst just keeps getting better and better.