hi and welcome to hungry for travel i'm carol yelverton our sights are set on san francisco one of the color a capitals of the world i'm always so impressed with the diversity of thinking creativity and culture that i experience there so what can you expect to find when you and food is a real means of expression in san francisco it's been the absolute hotbed of the california cuisine movement we've seen such inspired cooking coming out of there focused on fresh and crafted foods fusion cooking and beautifully presented meals let me show you my take on california cuisine with a pistachio goat cheese pesto so i have four tablespoons of pistachios that i've ground up in the food processor and the color of them is just as beautiful it's wonderful really and going to enjoy so let me walk you through what i have done i cook some pasta and i've tossed it with the pesto and i put it on the bottom of this pan and then i've cooked some zucchini spirals by the way make sure to drain them after you heat them up because they've got so much water in them and that's really going to dilute the the pestilent aleut the dish and obviously we don't want that to happen so then i'm taking kind of ground the stash not finally ground and add a little more cheese to the top and then i am going to just give it a nice little garnish with some b as a leaves so those can add a little garnish and freshness to it so there you have it now i want to show you a beauty shot of the finished product i took this once i had finished kind of putting the recipe all together so that's my little test kitchen shot and it just is so fresh and lively and so appealing you know when you look at it and fun to eat so what's really important is that we take a little taste here you see if i can get a little taste of a strand of spiral  there's a deep pesto intensity and the criminal of the go choose pistachios all come together and the lemon just pops the whole thing a brightens the flavor so try this i think you're going to like it it's a different take on pesto and it's very very san francisco you know the city has such history when it comes to food let's show you how it is as i say a prince san francisco always delicious hi there i'm r c i galiardi i'm a restaurant columnist local food writer bohemian and resident of san francisco for over twenty years think it's been open since the nineteen fifty eight and it's a family owned restaurant they are currently in the third generation of the family in the heart of the financial district in downtown dallas one of my favorite things about their homes are these boots they're perfect for private lunch meeting birthday party so here we are the big four for a little taste of nob hill so when you want to look at a time and go back to turn century san francisco the big four is totally the spot you can order a classic cocktail like the martinez so i'm here with big force executive chef kevin scott so what do you love about the san we love about san francisco i love the beauty that surrounds me every day i love the freedom i have to be ever i want to be to create my own job which brings me so much joy i love the community that i live in here i love that i get to write about the amazing food here i love that i get to share this i love you san francisco who have a long history in san francisco naturally because the city is right on the water i've got one for you that has a lot of fresh spin on it let's make a composed shrimp and crab salad and we're going to use a lot of fresh california vegetables today it's always important i think when you have a main ingredient like we're talking about crab and shrimp that you have flavors that all connect together so we're choosing everything very carefully crab meat is very delicate so i want to play that gentle flavor so that it doesn't get drowned out with competing elements including shrimp set can sometimes you know have more of a big flavor so i'm starting with some very light butter lettuce i like it cut in pieces just because it's easier for people to eat this way and the first thing i do after i get the lettuce on the plate is i it and i always salt lettuce first because i find that it doesn't get washed out the dressing doesn't wash out and you really get that salt flavor that brings out so much niceness in the flavor of it next some beautiful crab meat is going to go in the middle so there we go looking good and then i'm going to put some cucumbers around and i know i like salt you guys can tell i like salt because the other thing i'm going to do is to add a little salt to it q because this is just one of those things that you have to have assaulted cucumber it's one of those little pleasures pleasures in life that you need to know about before you die because it's so incredibly good so that's there and then w is take some really nicely cooked shrimp in very plain very delicate not a lot of added to it just put that around so you can see how it started to compose the salad a little piece there and just put it all around and so it's really starting to build correctly there and so we're going to be adding some other vegetables on that are really again going to enhance the flavors so i have some ever cut out and i've just chopped it up and i've got it put on here very finely around the crab and again it's a lot of placement and technique in terms of compost so that you don't want to look artificial or you know like it's too composed you want to have a natural look but you really want to make sure that everything stands out move your shrimp around if you need to just give it you know a really pretty look and avocado again the best way to keep avocado once you've cut it is to put in a little oil and that really helps so now i've got some hit that bright green color that we love i turned off the heat and i immediately put them in ice water i shocked them that stops the cooking and helps them to retain an ice cream flavor so you can see everything's kind of come around here and it's looking kind of pretty and there we have it so it's all kind of put together there for us so what do we do now well we're going to dress this with a beautiful orange paoli dressing super super easy to put together so what i have right here three tablespoons of mayonnaise and then i'm adding to tablespoons of orange juice ok and then just hint of white pepper ok let it all come together and that's going to take a little bit of time but you get the idea and then here's the secret ingredient three quarters of a teaspoon of dried orange peel and you can find this just in the  the level of orange that you're tasting and it just it just really makes this whole thing pop together in all the right ways so that we just dress our salad with it and i can do a little cleaner like that they're now let me show you a picture of the finished product again because i'm like take i like taking these pictures of the food now and i'm you know have a lot of fun with that so after we've dressed our salad it's done and there you see the whole compost salad and you know i love this because i love pink and green and white and to me this is so it's almost like a floral arrangement it's just so pretty the shrimp and the crabs are so delicate and it just all feels peaceful beautifully composed and the orange paoli just really brings this whole thing together you taste the crab and also all the other foods you know the thinly sliced asparagus everything on the plate is just very simple it's gentle and it's in harmony i love it typifies the spirit of san francisco there are so many new food trends happening in the city all the time and the mission district is in the hotbed for a lot of that action hi my name is brandon are nothing i'm a musician a baker and i've lived in the mission district of san francisco for over twenty years but the neighborhoods blown up there it's gone up and down but it's down on the operate now and each neighborhood there's just so many micro climates and micro neighborhoods you can go from meet the soma to the mission to glen hard to north beach and it's almost like you just travel the world seems so much from  i love it i would be anywhere else definitely look to san francisco for new food trends and when you're there there's one part of town that's an absolute go to for incredible culture and food you'll never forget chinatown hi i'm linda lee i'm a tour guy a small business owner and i was born and raised in san francisco's chinatown the interesting thing about chinatown that i love is that some things change all the time and some things never change i think the one place you have to see of the stockton street it's the real chinatown it's where the residents shop that's where we chinese americans shop the variety of foods that you see there there are so many different things to see that you'll be amazed at what you'll find when you come to neighborhood you often wonder how did this all happen and at the chinese historical society museum it covers the history of the chinese coming to america so i think that's the first place to visit now we're headed to one of my favorite places to eat great eastern r something that most people think are chinese is the fortune cookie but it's not chinese it was invented here in san francisco each machine makes about three hundred cookies an hour and if you can see here is forty of them for you one by one and they're doing it today what i love about chinatown the great restaurants the people the culture of the architecture everything about my culture it's home i love chinatown and i love