Ode To Goodness
The amazingly warm and kind hearted Van Dao of Biscuit Bender agreed to share his insanely delicious biscuits with me and spent an afternoon allowing me to photograph them in a beautiful cafe in San Francisco. Though I was nervous to do a shoot like this for the first time, it ended up being a beautiful collaboration and resulted in images that I’m incredibly proud of. I feel so fortunate to have friends like Van who are willing to support me in such a tangible way, and who are shaping the very direction of my life.
Be sure to take a good look at these images. I don’t want you to miss how utterly gorgeous these biscuits are. I sampled all of them, and with full conviction I tell you, they’re the best biscuits you can get in this city. Not only are they beautiful (and quite photogenic!), they are made with a watchful eye and a talented hand.
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San Francisco Bay Guardian
Prather Ranch is to be commended for raising sustainable, humanely-reared meats with a whole-animal (let no part go to waste) sales model. A few months ago, Prather opened American Eatery, providing meats to go in drool-worthy dishes. American Eatery executive chef Erica Holland-Toll came from the former ACME Chop House and Lark Creek Inn. Long using Prather Ranch meats at her restaurants, she was well-qualified to oversee the Ferry Building menu.
I'm particularly smitten with the maple-smoked ham and cheese biscuit ($8). The thick biscuit cushions Prather Ranch's thinly shaved slabs of ham, San Joaquin Gold cheese, a fried egg and red eye gravy mayo. Biscuit Bender's flaky buttermilk biscuit is the right choice. A local baker whose biscuits can also be found at Mission Cheese and Hollow, Bender wisely makes larded and non-larded versions. Ah, lard! Kudos for keeping tradition alive. I devour the sandwich with a Blue Bottle cappuccino, then sigh with contentment.
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