An Edible Voyage

November 2019 Being in California in November means a day doesn’t go past without coming across a pumpkin inspired food.   What better than the classic pumpkin pie – a generous layer of sweet and smooth filling, with a mousse like lightness, warmth from winter spices and the crispness of fresh pastry. Find it at Chile Pies Baking Company in Guerneville in the town’s old bank – worth a stop to go in to the walk in safe which now contains a photo booth for a moment of silliness.  They also do a fantastic key lime pie – zesty and refreshing with a crumbly biscuit base and topped with soft meringue.  Toasted coconut sprinkles give a good texture and add a slight nuttiness.

November 2019 Gelato, classic or innovative, take your pick of ice cream shop in San Francisco.   I love experimental interpretations of conventional foods so I couldn’t walk passed Salt and Straw in Hayes Valley without having to go in to investigate.   Flavours change monthly so being a week before Thanksgiving, that was the theme of most of their flavours.   Think turkey, sweet potato casserole, stuffing and pumpkin pie in ice cream form.   Initially I wasn’t convinced, however taking a look at the ingredients revealed how cleverly this had been done.   I sampled the Thanksgiving turkey – caramelised turkey skin folded in to salted caramel ice cream.   An explosion of flavours – sweet, salty and a definite meatiness that meant it had a very rich mouth feel.   Delicious as a sample but not sure I could have managed a whole scoop.   Much fresher was the goats cheese and winter spice ice cream, streaked with baked pumpkin pie.   The ta...