Tammy and I met this weekend at the Connoisseur’s Marketplace in Menlo Park. The array of salts that Tammy had on display was enough to stop me in awe.

Sure I was familiar with a few special salts like Fleur de Sel and Pink Hawaiian Salt, but nothing like what Spice Hound had on display. More exotic choices like Porcini Mushroom Sea Salt, Black Truffle Sea Salt, and Hawaiian Black Lava Sea Salt, is a sample of what kind of salts you can expect from Spice Hound. To know that Spice Hound had salts that were infused with these amazing flavors was incredible. You don’t have to be a gourmet cook to try out these salts either. Just let your creative cooking self out or follow what the label suggests. I was tempted to buy a jar of the Porcini Mushroom Salt after reading that it would be wonderful for risotto. I could only imagine the aroma that the salt would have created.

Tammy and I talked about how her interest in salts before the food trend of specialty salts being the “it” thing. Whether it’s being ahead of food trends or just having a genuine passion for what she does, Tammy is in the right business. It shows. I said to myself, “Who else better to talk to than the team of Spice Hound, when you’re in search of specialty salts or spices.”

You can check out some of Spice Hound’s offerings on their website. Or better yet, try to see Tammy in person at one of the following farmers markets:

Thursdays 4-8 P.M. in San Carlos (on Laurel St. between Cherry and Olive St.)

Fridays 10 A.M.-2 P.M. in Downtown San Jose (San Pedro Square)

Saturdays 8 A.M.-1 P.M. in Palo Alto (Gilman between Hamilton and Forest St.)

Sundays 9 A.M-1 P.M in Campbell (Campbell Ave. at Central Ave.)

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The man behind the pizzas was Roland Konicke, a New Yorker who moved to Santa Cruz to share his passion for pizza. It was here he founded Uncie Ro’s Take and Bake Pizza. First thing to keep in mind is Roland’s pizzas are far from being an ordinary take and bake pizza. I had a chance to talk with Roland about why his pizzas are so special.

I found out that his pizzas are focused on using locally available organic ingredients. Roland pointed towards the pizzas he had on display and said, “I just made these pizzas yesterday.”

His hand crafted pizzas use flour from a company out in San Francisco. What’s more impressive is that the toppings he uses are purchased at local farmers markets. His vision of supporting local farms seems to be the driving force behind the company. “Everything, but the cheese is locally grown. The cheeses on these pizzas were imported from Italy,” said Roland. I was sold. I took a Sausage & Pepper pizza home with me to try out for dinner.

The pizza was topped with four different cheeses – Provolone, Parmesan, Mozzarella, and Romano. The sausage was made from grass fed pork. What really catches your eye are the bright red bell peppers on the pizza. I was anxious to see how the flavors would marry together. I threw the pizza into oven and soon enough, the smell of the sausage and fennel filled the kitchen.

The taste of the sweet tomatoes complemented the light flavors of the sausage. I enjoyed each bite down to the crispy crust.

Currently, you can find Uncie Ro’s Take and Bake Pizzas at seven farmers markets from Santa Cruz to Menlo Park. The best way to find out if he has pizzas at your local farmers market is to email Roland and ask.

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A few co-workers and I headed off to a nearby restaurant last night called Sultana in Menlo Park, CA. After a long day at work, nothing really beats sitting down and eating a good meal. Here at Sultana, they serve up Middle Eastern dishes that range from classics like Falafel to Kabob Platters. The ambience is relaxed and not too crowded. Being a Thursday night, the restaurant only had a few patrons dining. Some may say that lines and crowds at restaurants mean that the food is good. Do not let that fool you here at Sultana. Although this spot wasn’t packed with customers, the dishes they serve are incredibly flavored and delicious.

Kris and Justin were my foodie buds that night. I told them I wrote about food and that I ran this website. I also warned them ahead of time that I would be snapping some pictures with my camera. I jokingly said that I won’t bother them by shoving the my camera lens all over their plates.

I don’t do much Middle Eastern dining, but I appreciate the unique flavors their cuisine brings. It’s always nice to learn more about different types of food. Maybe that’s why you can catch me watching Travel Channel all the time. Back to the food… We started the meal with Lavash bread and Babagonush. I loved the bread just by itself. Fresh, soft, and very addicting.

Justin ordered a Lamb Shish Kabob plate that was served with roasted vegetables and rice. He commented that the lamb was cooked nicely, which is good because he said that lamb is one of his favorites. Kris tried the Divon Kabob which looked delicious. It was beef rolled in Lavash bread with tomatoes and melted cheese. All served on top of a yogurt cream sauce and spinach. As for me, I went with Turkish ravioli called Manti. The raviolis were small bite sized chunks filled with spiced beef. My dish was served with a yogurt cream sauce also.

Sultana left me impressed. It’s not a bad place to spend time with friends and to enjoy their company. Kris wishes that we can order take out for lunches from here. I get the same craving too.

It’s a spot for dates because…
Not many restaurants in the area serve this type of cuisine. The uniqueness may just draw you in.

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Some of my favorites: Parisian Herb Blend, Sweet Curry, and Smoked Spanish Paprika

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