Regan Long of Local Brewing in San Francisco has brewed a beer called In The Family. This beer is unique as it is brewed with Terpenes, which are the skunks wet hop oils that come out of the hops, in this case Cannabis. Read more about it in this SFEater article below.
https://sf.eater.com/2017/9/15/16310530/cannabis-beer-local-brewing-co-hops-pot-lagunitas
We’ve got it on tap! Come give it a taste.
Today we’ve conjured up a mean BBQ – Santa Maria style!
Smoked Santa Maria Tri-Tip with hella cheesy grits, grilled organic squash, So-Cal Pico de Gallo
We’ll be kicking it off around 1:00pm today.
Can you eat a tomato in March? Of course you can…but will it be as amazing an experience as it would be in late August? Of course not. At the Halford where we get our food is just as important as how we prepare and serve it. Living in agriculture rich state like California, we have an unwritten obligation to Mother Nature to only serve the best of what each season has to offer. We literally have a bounty of farms, fisherman, ranchers etc etc, located in our backyards that owned and staffed by people as passionate as we are (see Spade and Plow Organic Farm, Water2table and Brandt Farms to name a few).
Eating an heirloom tomato picked at the peak of its ripeness, cutting into a salmon so fresh it is still in the throes of rigor mortis, smoking a brisket that tastes of the land and of the grass it ate…these are all experiences that shape and change one’s life. Am I waxing poetic? Yes, probably, but I don’t care because as a Chef it’s my duty and challenge to bring these same experiences to your dinner table.
I work closely with all my purveyors, constantly seeking out the best in what they have to offer, always striving to discover something new and exciting. Making a ribeye steak taste good is easy (well relatively speaking) but making something humble like spinach or potatoes really shine, now that takes some skill. As we move into the hottest part of the year, our palettes begin to shift and we crave brighter or vibrant flavors. Heirloom varieties of every kind of fruit and vegetable imaginable are being harvested each day, begging us to come up with some new creative recipe, or in some cases just to be sliced and served as is. So I guess my point is this, can you eat a tomato in March? Yes, but why would you want to? Now if you’ll excuse me, I have to get off this soapbox, cause a new shipment of peaches just came in, and I want to eat one that is still warm from the sun.
Chef Matt
It’s Saturday again, and you know what that means BBQ TIME at The Halford. This week we are going South of the Border for our inspiration. Our Sous Chef the one and only Jose “Tiger” Villegas has made some of the best tasting Chorizo I have personally ever had. This will be featured along with smoked pork spare ribs, Carne Asada marinated with jalapenos, cilantro & garlic and a favorite in the kitchen Joey’s Red Spanish Rice. Spicy, savory, hearty, robust these are just a few adjectives I would use to describe this meal. Get in and get one before we run out.
– Chef Matt
What is a sandwich? Studies have shown that it is really nothing more than simple food algebra or B+F+B=S (bread plus filling plus bread). Using this traditional ratio we here at The Halford Present to you:
THE BUZZED BERKSHIRE SANDWICH:
Our take on Aaron Franklin’s Legendary Tipsy Texan, this bad boy of sandwich contains over a half pound of sloooooow smoked Berkshire pork shoulder, homemade hot links, Joey’s delicious and fiery jalapeno coleslaw and drizzled with our tangy beer spiked BBQ sauce. You might not be able to pick it up, but you for sure won’t want to set it down.
Saturday is back and so is our BBQ throw-down. This week we are doing Low Country BBQ meets Mexico City marinade. What could that possibly mean you ask, well let me tell you. We are taking chicken legs and rubbing them down in a fiery concoction of chilies and pineapples. Large tiger prawns are gently cooked in a warm bath of beer, Cajun spices, house made andouille sausage, grilled corn and potatoes. For $20 dollars your senses will be activated, your stomach will be full, your brain will be contented.
Today’s featured BBQ is one of Chef Matt’s favorite: Creative Surf & Turf
BBQ Whole Rockfish from Half Moon Bay + 16 hour Berkshire Pork Shoulder
rubbed with salt, pepper & secret spices (it’s fennel & cumin don’t tell anyone)
served with spicy potato salad & smoked vegetable bbq sauce
paired with Discretion Brewing – Bramble Ramble Sour (7.75oz)
$25
The Halford will be pouring beers from Pasteur Street Brewing Company from Vietnam this Saturday. Chef Matt Close will be doing a food pairing (special) for the beers as well all day. So come in and check out and taste what we have to offer! https://pasteurstreet.com/
SATURDAY BBQ @ THE HALFORD
It’s officially summertime and that means two things: BEER and BBQ. As many of you well know we take our Beer & Meat pretty seriously here at The Halford, so it only makes sense that for our first Saturday BBQ we will pairing 2 very special beers from Pasteur Street Brewing with plates of Vietnamese inspired Southern BBQ. Some come down and join us for some cold beers and delicious foods (menu to come soon…)
After many weeks and months of waiting, the grilled cheese sandwich is coming back and it’s better than ever… well at least in my not so humble opinion. Trust me when I say that these were not days spent lazin’ around growing fat and happy on the strength of our current menu no…these were days of hard work, brainstorming, experimentation and lots and lots of dairy consumption.
Finally we had gotten down to just two cheeses. Both of which we feel would make a truly remarkable grilled cheese sandwich, one that will pair fabulously with IPAs, Stouts and even our house Pinot Noir. Inspired by the cheese producing region of northern California known as Petaluma we have selected an amazing cheese called Carmody from Bellwether Farms. This is a semi-firm cheese that is made to reflect the delicate buttery flavor of rich jersey cow milk. In addition to this we have also added Red Dragon, a fierce sounding cheddar, that is studded with spicy brown mustard seeds and finished with dark ale that contrasts the salty cheddar perfectly.
For the bread, we tried brioches, we tried ryes and whites, we even tested out French baguette but in the end really it came down to living in the SF Bay Area and knowing there is no other choice than a fresh baked Sourdough cut into semi thick slices.
So that’s it the perfect grilled cheese sando…but wait there’s more. We also took our house made bacon and chopped it up into little pieces and slowly cooked it with a bunch of caramelized leeks. After some careful though and consideration (read: eating most of the mix and having to make more) we dumped all this into the bowl of the shredded cheese(s) and mixed all together into one giant lovingly mess. Pack this between two slices of heavily buttered bread and there you have it, the grilled cheese sandwich version 3.7.
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