San Francisco smells like Cinnamon

The first time we visited San Francisco, we realized why it was nicknamed the “city of fog” when we suddenly came across the silhouette of the Golden Gate Bridge, which impressed us with its majesty and spectacular appearance.

But even the essence of the city of fog goes beyond this amazing spectacle.

The Castro complements the city as a charming neighborhood with many new bars and restaurants and a varied and fresh gastronomic offer. The taste of Spain has a coveted place here;

Canela Bistro Wine & Tapas Bar.

Mat, the Executive Chef, has dedicated his life to creating sophisticated and unforgettable flavors using only top-of-the-line local produce in conjunction with gourmet Spanish ingredients, and this is where Losada olives come into play: either mixed with olive oil. olive, orange, paprika and Piparras, as a tapa, in empanadas, in pintxos, in sauces for fish or dried as a garnish.

“Cinnamon” has a special sound, and is the Spanish translation of the word ‘cinnamon”

“We open the Canela Bistro & Wine Bar in September 2011.

I wanted to open a restaurant since I attended culinary school,

It’s every chef’s dream!

My partner is Spanish, and after several trips to Spain, exploring incredible gastronomy and learning family recipes, I was hooked. “

“We consider ourselves

“Spanish with a Californian touch “

 which gives us our space to play and work freely.”

“We knew Losada from the beginning, through one of our Spanish importers.

We liked them immediately!”

About Losada

“It is truly a product to be proud of”

“There is definitely no comparison in terms of quality. I never have to worry about a customer being unhappy. It is truly a product to be proud of. I have never had a Losada olive that I have not enjoyed”.

“Now I’m waiting for the Gordales with piri piri

They are delicious and unique!”

Do you think your customers appreciate our “farm to fork” philosophy? This concept integrates the local product, the importance of the origin, the concern to know who is behind each ingredient …

“Yes of course. We all want to know where the food we eat comes from and who the producers are. We want to know not only that the products are of good quality, but also that the producers and brands that we support are. “

Our olives, their recipes

‘We marinate the Losada olives in a mixture of olive oil, orange, paprika and piparras as a lid“

“ We also serve them in empanadas, in pintxos, in sauces for fish and dry as a garnish “

We share our recipe for crispy dried Spanish olives with grouper fillet in green olive sauce.

Grouper fillet in green sauce with crunchy Olives

Crispy dehydrated Spanish olives

• 2 cups of Spanish olives (Gordal or Cuquillo), pitted and well drained.
• Place the olives in a dehydrator at 135 degrees for 12-15 hours, or in a gas oven that is off
• Once the olives are dry, they are cut by hand or in a food processor.

Green sauce

• 1/2 cup pitted green Gordal olives, chopped
• the juice of 1 lemon
• 1 cup of Spanish extra virgin olive oil
• 1/2 cup of chopped parsley
• 2 cloves of garlic
• salt and pepper
• Mix the ingredients and set them aside.

Mere

• 4 – 6 oz. pieces of grouper fillet floured
• 2 tablespoons of olive oil
• Heat a medium skillet and add olive oil. Sauté the fish until golden brown on each side and put it in a 400 degree oven until the fish starts to flake when touched.
• Remove from the oven and top with olive green sauce and garnish with dehydrated olives.

San Francisco is a song, written by John Phillips of The Mamas & the Papas and sung by Scott Mackenzie.

‘If you go to san francisco

Make sure to wear flowers in your hair.

If you go to san francisco

You gon meet some nice people there

For those who come to San Francisco

Summer will be a love there

On the streets of San Francisco

Kind people with flowers in their hair’.

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.

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If you go to san francisco

Make sure you hear the sound of Ca-ne-La

Spain in the city of fog tastes like cinnamon.

Thanks Chef Mat !!!!!