Oui, oui, oui! It was Bastille Day this past weekend! With the fog rolling relentlessly into the city, my friend Daphne and I decided to escape to Sausalito to catch some rays and eat a “French” brunch at Le Garage. Although the slices of roast duck on top of my eggs benedict tasted more like an accident than a deliberate combination, Le Garage at least got le egg yolks right. Poking a runny egg with a fork and watching the juices ooze out feels just as good as how the phrase “je ne sais pas” rolls across my tongue.
I usually don’t give a rat’s butt about cars, but these were just screaming “Instagram me!” I especially adored the older gentlemen who owns the red Jaguar. He showed that pretty little thing off like none other. We saw it parked at multiple locations in town over the course of an hour. Daphne and I would walk a couple of steps, stop in a store, come back out and the car would magically appear on curb again as if it were stalking us. We saw him discreetly watching people admire his baby from the sidelines a few times. I don’t blame him, I’d do the same thing if I had a sweet ride.One of the best parts of the day was stumbling upon the Sausalito Farmer’s Market. Some of of my favorite foods that I sampled were:
- Organic Purple Cherokee Tomatoes – These taste great chopped up with a dash of salt, olive oil and fresh basil leaves.
- Yellow nectarines – Sweet and at $2/lb, they were not overpriced like the ones you find at farmer’s markets in the city.
- Baklava – Positively delightful. The filo dough was crispy and the chopped nuts inside were chewy and not overly sweet. There was also a strong hint of cinnamon that I don’t think I’ve usually detected in baklavas.
- Sukhi’s Gourmet Indian Foods – The pumpkin naan is excellent. I also enjoyed the fire roasted eggplant spread and the cilantro chutney immensely.
- California Herbie Curd from Achadinha Cheese Company – The tie-die sticker on the lid seemed suspicious but this cheese definitely blew the other ones away at the table. A close second was the Broncha (a blend of pasteurized cultured goat and cow milk, salt, and enzymes).