Fruit Tart Recipe! or When did I get old enough to Throw a Bridal Shower??

Life is full of milestones. First steps, First Day of School, High School Prom, Sorority Initiation, Moving Out, Traveling Abroad for the first time, Starting your First full Time Job... all of these are moments that we define ourselves by and not only ourselves but it's often how we bench mark with our peers. Well alas the dreaded bench mark has reached my door step- my friends are starting to get married. I recently turned 26 as many of you know. A nice firm placement in the mid Twenties. I like it. I'm not afraid of it. You know what I am afraid of? Finally having to admit that I and my friends are becoming full fledged adults. Something about marriage has just always screamed adulthood to me more than any other thing, and I think this is why- by promising to love honor protect and serve this other person? You are promising to stop relying on your parents when you are in a fix and start relying on each other. I realize this isn't the case for all (or let's be honest these days even most) couples but it is my solemn intention to not get married until I am in fact a reliable financially responsible mature adult. Sure when I was 13 I thought I would totally be there by 26.... yea about that... A for effort anyone? Regardless of my ability to fully grasp my adulthood, many of my beautiful, smart, and lovable friends have met their matches and are planning their walks down the aisle. Which means for me lots of planning and attending showers. Lucky for me I had my party planning partner in crime, Ms. Tori decore specialist extraordinaire, to help with this first venture into "Adult" party planning.

This is why I love Tori, because when either of us says the word party the first thing that pops into my head is food and accompanying beverage, and hers starts thinking about table-scapes. Can you say match made in heaven? And so went Sarah's shower. My mind went instantly to brunch, balancing the savory and the sweet components and concocting a unique sparkling beverage, Tori began scanning her Evite options and rental wares. This event was definitely our manifesto to date. Seating and food for 10, beautiful cookie favors prepared by Tori's mom, fun games, and copious cocktails culminated in a sun shine and smile filled afternoon not soon to be forgotten!

The Menu

Elderflower Liquor & Lime Proseco Cocktails

Small Bites:

Baked Prosciutto cups with Goat Cheese, Arugula, & Fig

Fresh Fruit Skewers with Honey Yogurt Dipping Sauce

Entree:

Bacon, Gruyere, & Caramelized Onion Quiche

Dutch "Baby" Pancake with Raspberry Compote

Sides:

Orzo Salad with Marinated Artichoke Heart dressing, Cherry Tomatoes, & Feta

Apricot Lemon Cream Scones with Honey Butter

Dessert:

Cheesecake Tropical Fruit Tart

Recipe (courtesy of Bon Appetit Magazine, via Epicurious, with a few of my own modifications)
Crust

1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk

1/4 cup lemon curd

Filling

2 8-ounce packages cream cheese, room temperature

2/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup sour cream

Topping
1/4 cup lemon curd
8-10 strawberries tops removed & sliced, leaving one
2 kiwis, peeled, cut into 1/4-inch-thick rounds whole for the center
1 large ripe mango, halved, pitted, peeled, sliced

(any seasonal, sliceable fruit can be substituted)

Preparation

For crust:
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Having nice chucks of cold butter is what makes your crust nice and flaky so it is important not to overwork the dough at any stage of the preparation)

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. I found that it did bubble quite a bit, when I have made pastry crusts previously the instructions usually direct you to cover with foil and weigh the pastry down with beans or pie weights to eliminate this issue. I'm not sure why this recipe didn't call for that, I gave it a try without but next time I will probably weight the crust to free myself up to work on other tasks instead of having to constantly watch it. Transfer crust to rack. Spread lemon curd over bottom of crust and cool. Reduce oven temperature to 350°F.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.

Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

For topping:

Spread a thin layer of the lemon curd over the top of the chilled baked tart. beginning on the outer edge layer the thinly sliced fruit in concentric circles till you reach the center. Try to serve within 30 minutes or so after placing the fruit, I did find that a lot of juices from the fruit began collecting on the top the longer it sat. Some is nice, a lot muddles up the presentation.

Voila! Aren't you impressive! You have created not only a tasty treat but a beautiful work of art as well. I was actually shocked when I made this myself how easy I found it to be. My only fauxpas was that I had decided somewhere in making my cooking schedule that it had to be completed in the morning only to re read the directions at 10 pm after finishing the rest of my prep and realized I in fact had to bake it the night before and only dress it in the morning! Thankfully my parents whose kitchen and patio I was borrowing were understanding of my banging around the kitchen till 12 pm!

Perbacco

Happy Birthday To Me! Those that know me well know I'm not one to shy away from my birthday. I try to make it last as many days as possible with a variety of celebrations, this year being no different. Tori, my fine dining companion (read: one of my few friends who doesn't mind dropping some serious cash on an transcendent dining experience), and I have been slowly compiling a list of places, primarily in San Francisco, that we MUST eat at one day soon. As a consolation for her being out of town for my actual birthday she offered to let me pick somewhere off of our list and she would treat (have I also mentioned Tori is exceptionally generous?) Perbacco had actually been our most recent add. A close friend from my restaurant days who is now living up in San Francisco and working at an amazing restaurant up there had "checked in" on Facebook and knowing her exceptional taste in restaurants I had to check it out. I couldn't read more than half way down their menu without salivating. Everything sounded exceptionally refined yet satisfying, like each bite would be a unique yet familiar and comforting experience. Boy did it not disappoint!

We both rushed home after work to get dolled up for our special night out. News to no one Tori was still in the middle of doing her hair when I arrived. We did however make it to the city just in time for our reservation after some creative parking in the Financial District (the sign by our spot said it was only off limits the week before, the signs on the spots in front of and behind ours?.... the week of, but alas we did not get towed!). We were greeted and taken to our table right away. Perbacco has an intriguing mix of both polish and warmth to its decor. One thing I particularly liked was that although I was seated facing the wall there was a mirror running along the back of the banquette so I could see the whole room without having to awkwardly turn around (came in handy when a table of attractive young gentleman were seated behind me).

After being seated we were greeted promptly, brought water and some thing crisp bread sticks with a house pesto for dipping. First order of business of course- beverages. One of our favorite local restaurants has a great sparkling cocktail with elderflower liquor and champagne. When Tori saw a similar concoction on the menu with the addition of blood orange juice we had to have one. I was pleased to see that their wines by the glass were offered in 1/2 Lt carafes and decided to go with something we would both enjoy (even if I did plan to drink the majority of it) and something I hadn't tried before, a Muller Thurgau from the Alto Adige region. It was right on point with what I was looking for which is always pleasant when trying new wines. We had perused the evening priors menu on line (there is a new menu each day at least in part) so we had some idea of what we were interested in ordering. We decided to share the Wild Mushroom soup with Black Truffle Crema to start as well as a chilled asparagus with shaved radishes topped with burrata and a lemon vinaigrette. Heaven. The soup was the perfect silky consistency and the earthy mushrooms were complimented so well by the richness of the drop of truffle creama. The asparagus was the perfect appetizer satiating our growing hunger but light enough that we did not feel full yet. The asparagus was sweet and crisp the burrata cool and rich the radishes and citrus vinaigrette balanced everything perfectly.

We went with pastas for our main course. With my affinity for Risotto I was very curious to try theirs which on this particular evening featured cubes of prosciutto and peas. Tori couldn't help but order the Ricotta and Meyer lemon Raviolis. The pact would be we would eat half of our dishes and then swap so both could enjoy the different textures and flavors. True to our word we carefully each ate half way down our plates and transferred them hand over hand to the other when we were done. Then of course there were the side dishes. I have become an obsessive lover of brussel sprouts and could not let the meal go by without ordering their side of brown butter brussel sprouts with capers and parmigiano reggiano and Tori a side of rosemary roasted fingerling potatoes. Against our better good we cleaned all of our plates. Everything was cooked to perfection the wonderful balance of flavors calling their sirens song to our tongues for just one more bite.

Now we have all been faced with this dilemma. You have come to the end of an excellent meal, if you are wearing pants you are fighting the urge to unbutton them (there's a reason I chose a dress with a flowy skirt that evening) and then voila the dessert menu. I have to concede that this may have been the only choice that if given the chance again I would have chosen differently. Don't worry your pretty head, of course we ordered something, but I think for our utter lack of belly space the dense Meyer lemonciello cake we ordered was not what the palate needed. While the flavor was delightful the texture was hard to enjoy on such a full stomach. One of their many creatively flavored gelatos (the night before there was an extra virgin olive oil gelato on the menu, can't lie my interest was piqued!) or the panna cotta of the evening might have gone down a little easier.

All in all however Perbacco was everything I had hoped for. I look forward to an oppurtunity to dine there again, however with all the progress that still needs to be made on our list it may be awhile!

The Garage

As a student at San Jose State and an active member of Greek life I spent an exorbitant amount of time on 11th street in downtown San Jose where many of the Fraternity houses are located. About 5 years to be precise. We frequented the 7-11 on the corner of 11th and San Carlos streets just about every Thursday night. For a whole semester I had weekly bagel dates with a close friend at the bagel shop there! But never in all of my 5 years did I experience the Garage restaurant at Naglee park. Something I now hugely regret! Just a few weeks ago my mom invited me to join her, my dad and some family friends for a small birthday dinner. Our friends are avid followers of Triple D (Guy Fieri's Food Network Program Diners, Drive-ins, and Dives). They often seek out restaurants that have been feature on the show. Foodie friends of mine had previously posted the youtube clip of the segment and had visited the restaurant giving it rave reviews. Why had I been dragging my feet all these years? It's hard to say but now that I know this treasure exists I will absolutely be back. They hit the nail on the head as far as fresh local and sustainable goes. For goodness sakes they make their own in house ketchup (which is a major treat with their thick cut steak fries). There is nothing I enjoy more than dining out with fellow food lovers- and here's why, it is an unsaid rule at the table that everyone must order something different, and everyone's plates are available for a taste test. We managed to sample the majority of the menu: their flagship burger, Pork Ribs, Herb Roasted Trout, a Butternut Squash soup topped with Roasted Brussels Sprouts, Mussels in White wine, Shrimp, Roasted Seasonal veggies, and Roasted pears with melted Gorgonzola. YUM! everything was fantastic with a nice clean rustic presentation. They also have a great selection of beers and wine. One thing I found the most surprising and delighting was their relatively low price point. Similar dishes in larger establishments would easily cost 25 - 30% more, but I'm guessing with their high popularity and relatively low overhead (small space, small staff, limited hours) they are able to give their guests a great deal on some really quality dining. Word to the wise though, their dining room is charming but tiny so get there early, or wait till it's warm out and enjoy the much larger patio (I know I plan to as soon as a nice 80 degree day hits!) If you would like to view their current menu's or read more about the restaurant click here- Garage

Pour Me a Guinness!

Everyone's favorite holiday is upon us! St. Patrick's day! Origin's aside (let's be honest... it's become a real good excuse to drink in excess) St. Patrick's day is also the one day a year where everyone becomes a huge fan of Irish cuisine. Most people go straight for the corned beef and cabbage, myself? I wanted to experiment a little. While perusing two of my favorite recipe sites- Epicurious (a compilation of gourmet magazine's and cook book recipe's) and foodgawker (a site for food bloggers to share their achievements) I came across two recipes that sounded right up my alley with one common factor- Guinness!! The most delicious and surprisingly low calorie beer out there can also add a unique depth to both desserts and savory dishes. To showcase this beer in both aspects I tried two different recipes- Guinness Chocolate pudding with a Guinness Whipped Cream topping and Guinness & Onion Soup with Irish Cheddar Crouton.

Chocolate Guinness Goodness
Created By Chef Shane Coffey of Alias Restaurant in NYC

Ingredients:
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

In large nonreactive mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into large measuring cup with a pour spout, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7 ozs) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. ( I cheated a little here to both save my arm strength- of which I have none, and ensure consistency I used my hand mixer on a low setting in my right hand while drizzling the chocolate mixture into the eggs with my left) Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender (to save myself some cleaning I again used my hand mixer in a bowl this time on high.... there may have been some light splattering... whatever a clean kitchen is a wasted kitchen) and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

I brought this treat to my weekly Glee watching party and it was very well received (granted it was just Abbie and her mom... but they really liked it!) Definitely one I would make again. The pudding is VERY rich but has a nice silky texture and the whipped topping really offsets the richness but without mussing with the flavor too much since they both have the silky hint of Guinness in them


Guinness & Onion Soup with Irish Cheddar Crouton
From Michael Chiarello Via The Fake Ginger (blog)

2 tablespoons olive oil
5 cloves garlic, minced
8 cups thinly sliced yellow onions (about 2 large onions)
Salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups Guinness Draught (not Stout)
6 cups beef stock
1 bay leaf
Country bread loaf, cut into six 1/2-inch thick slices, then toasted
1/2 lb Irish Cheddar, thinly sliced

Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute the onions for another 20 to 30 minutes (really take your time here you want these onions to be melt in your mouth), stirring occasionally until they are a deep amber color.
Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.

I have recently become a great lover of French Onion soup. The thing I love the most about it is the richness of the beefy broth and the stringy cheese with the bread soaking up the flavors. I have to say in all these aspects this recipe fell short. However to pay proper respect to this recipe- it was still very tasty and was a unique item on its own with just a similar style to classic french onion soup. I may have chosen a beef stock that wasn't going to bring the depth I was looking for. Some people also may not like an overly beefy broth. The Irish cheddar is a really tasty cheese though it doesn't quite get that stringy quality when melting into the soup. Try it for yourself and let me know what you think!

Hunger - Seattle

I recently took a trip up to visit a long time college friend who is a Seattle native. I have been up to visit him a few times before but since my last visit I was pleased to discover that he had moved to a new area which meant new adventures. Given some free time while he had to work I got to indulge in a little me time discovering his wonderful little neighborhood. This area north of downtown Seattle, home to Dave Matthews as well as the famous Fremont troll statue under the bridge (10 Things I Hate About You anyone?? before we realized Joseph Gordon Leavitt is actually smoking hot), in my opinion typifies the ideals of Seattle life. The main Fremont Ave drag is full of unique individual restaurants, yoga studios, homeopathic remedy shops, as well as a grocer and free trade coffee shop with vegan pastries. In the morning I took in Caffe Vita where I had an excellent soy latte and a slice of some kind of breakfast bread packed with all sorts of seeds and other things that I don't doubt were exceptionally healthy for me and my digestive system.

I took the next hour after that to walk the avenue looking for dinner prospects. This was how I first came across Hunger. Marketing it's self as an American tapas style restaurant the menu looked inventive and unique, but the price point was just above what I was hoping to spend on dinner that evening. Turns out I was in luck! Later that night while browsing my UrbanSpoon iPhone app I discovered that Hunger in fact had an amazing Happy Hour deal and I was just in time to enjoy a full hour of it! I quickly walked down to check it out.

Although there were plenty of available tables the tine bar was packed full of locals enjoying the happy hour specials. I was lucky enough to get a single seat at the end of the bar and settled in to check out my dining options. The Happy Hour Menu featured 6 unique sounding specialty cocktail options, a white and red wine by the glass, and about 7 tapas plates- all for just $5 a piece. I started with the featured glass of red which was a nice Chianti and perused my dining options. I have recently had a growing affinity for beets and chose to start with the Beet salad. What an exciting flavor combination. The salad was plated with paper thin disks of roasted beet on the bottom and topped with micro greens tossed in an aged balsamic vinaigrette with smoky toasted nuts and goat cheese. I think the most delicious surprise in this dish for me was the smokiness from the mixed nuts which seemed to permeate the cheese as well, overall a sweet, smoky, tangy, and fresh dish that was gobbled down (guilt free) by yours truly.

Since I was so impressed with the salad and the service I decided to keep going and ordered the Boar Sliders with Fennel slaw and the Truffled french fries. I had already struck up a rapport with the bartender who as it happened was an amazing Mixologist and had come up with some exceptionally unique and tantalizing cocktail concoctions. I asked for his suggestion of one of the features to pair with my sliders and fries and he went with the whisky rose. Normally I'm not a whisky drinker but after it was described to me I thought I would give it a try. For this cocktail the bartender combine whisky, apple juice, cranberry juice, and a house made rose water simple syrup. Wow! Shaken and poured over ice this drink is delightfully light the essence from the rose water making it exceptionally unique. Sweet but not sugary this beverage would be the perfect thing on a patio on a a warm summer day. I hope to be able to recreate it for myself because it was far to good to only have once. My sliders and truffle fries did not disappoint either. The boar was cooked in the style of pulled pork and the fennel slaw made the perfect crunchy cooling condiment. The truffle fries really hit the spot as well. And all this for $25 ++ What a steal!!!

I'm not sure when I'll be able to visit the area again, chances are it will be awhile, but I sincerely hope hope that Hunger is still going strong!

To Check out their full sample Menu click here! Hunger

Valentine's day Chocolate Tart

I realize it is a little late for a valentine's post unfortunately the time to put fingers to keys to get this recipe in just did not come between my making this decadent rich dessert and the day actually passing. None the less you can make any day romantic and special by making this tart! Even if it is just for your other soul mates- your girlfriends (women everywhere thank you Carrie Bradshaw!)

I found this on my favorite recipe web site - epicurious. It was originally from Gourmet magazine's September 2008 issue.

Ingredients:
For crust:

• 9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For filling:

• 1 1/4 cups heavy cream
• 9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For glaze:

• 2 tablespoon heavy cream
• 1 3/4 ounces bittersweet chocolate, finely chopped
• 1 teaspoon light corn syrup
• 1 tablespoon warm water

Equipment:

• a 9-inch round fluted tart pan (1 inch deep)

Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

My experience making this dish found it to be much easier than expected. I do suggest that you make sure the graham crackers a ground VERY VERY fine and I would use more butter than they suggest my crust crumbled to easily. Pack it in very well and definitely let it cool the whole way. I may even suggest (GASP!!) purchasing the chocolate crust. I know this pretty much goes against everything I love about cooking but a nice strong crust can really let the filling shine!

Good luck and good eating!

Fresca!

When you think of Peruvian cuisine what do you think of? ...... not much come to mind? That was me until last Friday night. Visiting San Francisco's West Portal neighborhood you can find just about any style of cuisine your little heart desires- Sushi, Pizza, Chinese, Indian, American Cafe fare, Classic San Francisco Seafood Melts, Bagels, and not only a Starbucks but also a Peets! West Portal Ave really has it all. On a search for Thai food (turns out this may be the one thing they no longer have) we stumbled upon Fresca, a seated Peruvian restaurant with classy dim lighting and exciting Cultural art pieces. The layout initially reminded me of a few of the small independently owned restaurants I had been to in the city's residential neighborhoods, small but busting to the brim with tables with a long bar at the back. Walking into the restaurant I could see a number of dishes on the tables of nearby diners that looked fantastic so I was confident we were in for a treat. During our short wait we perused the menu and got a feel for what Peruvian cuisine really meant. Fresh fish was by far the most prominent menu item, with multiple ceviches on their appetizer list as well as scallops, prawns, crab, and octopus dishes. Although we chose to forgo the appetizers this time around we were presented with bread in a tall cone shape metal basket. The bread was soft and slightly sweet and was served with a tangy olive tapenade. For our main courses we each went a different direction. I had the paella - aji panca spiced rice, packed with calamari, clams, mussels, prawns, fish, scallops, chicken and chorizo. Abbie had the lenguado - pan roasted halibut, crispy risotto cake, steamed spinach, aji panca beurre blanc. Andrew had the espinacas y cangrejo - spinach and crab salad, crispy avocado, feta cheese, candied walnuts, creamy tarragon dressing. And my Dad had a elegantly plated sea bass (description was not available on the website).

On presentation alone these dishes get 5 stars. Each was unique and well composed. The flavors were vibrant as well. All the seafood in my dish tasted fresh and sweet just as it should nothing over cooked. The rice was the perfect al dente texture as well. The sumptuous butter sauce over Abbie's Halibut was to die for and we enjoyed a unique treat in the breaded and fried pieces of avocado from Andrew's salad. As we enjoyed each of our dishes a new table was seated next to us and owed and awed at our plates asking what each dish was and what we suggested. Not one dish disappointed and we all left full and very happy. I hope to return soon to check out some of the appetizer dishes and intriguing sounding desserts as well! If you enjoy an excuse to explore a new neighborhood in SF West Portal is a great place to check out and Fresca will leave you with a fun new experience you won't soon forget.

Fresca has 3 Locations in San Francisco, visit the website to learn about each one!