BAY AREA EATS, FOOD + BEVERAGE, PRODUCTS, REVIEWS

SF | Bayonne Ham induction Ceremony + Launch event

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This post is sponsored by: Bayonne Ham

Bayonne Ham is now in the US!

What is Bayonne ham?

There is ham & there is Bayonne Ham. It is unique because of these 3 reasons:

  • Bayonne Ham earned the Protected Geographical Indication (PGI) status in 1998, a label that guarantees the quality & geographic origin of a product. This dry cured ham is so inherently special & inimitable that it must come from Southwest France to be called Bayonne Ham.
  • Four ingredients are essential to the production of Bayonne Ham: pigs, salt, air & patience. To qualify for production, the pigs must be born + bred in Southwest France & fed natural products.
  • With a moderate saltiness & creamy finish, Jambon de Bayonne is unique + stands out among the rest.

I was lucky enough celebrate their launch with an induction ceremony at Bask, a restaurant in San Francisco.

01/13/19 The event took place @ Bask in SF.
They handed out berets and handkerchiefs for the event.
The French Bayonne Ham team during the induction ceremony.
The inductees! {Roland Barthélémy, Cathy Strange, Kelly Cosgrove, Ray Bair, Ron Schinbeckler, Angela Rihacek, Tyson Danilson, Benat Ibarra, Stephanie Ciano}
Look at this beautiful ham! And the accordionist in the back makes things even more festive.
Cutting that Bayonne Ham for everyone to taste. This ham was amazing!
And of course, we had food paired with Bayonne Ham.
https://www.instagram.com/p/BtACDAnntDu/
Hamming it up!

Thank you for a lovely time, Bayonne Ham!

Now that you know more about this mouth-watering ham, run to your nearest grocery store & ask for Maison Agour, Delpeyrat, Mayte, Salaisons de l’Adour or Pierre Oteiza, some of the most beloved brands that are available in the United States.

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FOOD + BEVERAGE, RESTAURANTS, REVIEWS, TRAVEL, VISIT VEGAS

LV | the factory kitchen opens in las vegas

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the factory kitchen is now open in las vegas! i was lucky enough to attend their opening party on 1/16/19.

their first location is in los angeles, & it is named after the street address of that location.

the front of the restaurant has red neon sign of the restaurant name
the factory kitchen in las vegas is located in restaurant row at the venetian

cute little area to sit & chat
they are ready for service!
restaurateur Matteo Ferdinandi, chef Angelo Auriana during the pasta demo. they mentioned that the idea of the factory kitchen was first discussed in the bay area!
media dinner menu. they use fresh, seasonal & locally-sourced ingredients.
https://www.instagram.com/p/Bswj3RbH6Cw/

i loved the handkerchief pasta aka mandilli di seta. it was cooked perfectly & the pesto was well-balanced.

the prosciutto wasn’t too salty & went well with the creaminess of the cheese.

the porchetta was crispy, fatty & well seasoned.

i recommend their cannolis! i am usually not a fan of them but these had great texture & it had a savory component to them which balanced out the sweetness from the cream.

The Factory Kitchen

3355 S Las Vegas Blvd
Las Vegas, NV 89109
(In The Venetian)

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The Factory Kitchen

1300 Factory Place #101
Los Angeles, Ca 90013

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