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March 26, 2009

Persian New Year- Family Dinner

Every week we have Family Dinner, it's actually more a loosely connected group of friends and family at this point. I like to have a theme if possible, and this weekend was Persian New Year. With that in mind, potluck was organized around Persian/Mediterranean food.

Menu
hummus & babaganoush w/ pita -Larry & Kat
Libyan soup- Grace
Salad - Gwynie
Khoreshe fesenjan-pomegranate walnut chicken stew Astrid
Leg of lamb- Stephen
Eggplant sauce- Stephen
Saffron rice- Astrid
Dill & beans rice
Baklava- Miriam
Seasonal fruit salad- Morgan

it was all very delicious and fun. No pics coz I was cooking and didn't think of it.

March 19, 2009

Rain, rain go away- boiled everything?

Okay it's cold and raining AGAIN. I know it's not quite time to start packing the animals off two by two. We're still short on snowpack for the blistering summer months. So I vacillate between being grateful that it's raining- think SNOW! and grumpy coz it's so soggy. Instead I hunker down and plan on a steamy evening indoors perched next to the hotpot. In Taiwan I ate hot pot at least once a week during the winter when it was cold (and rainy), and continued to stop by my favorites even when it was starting to get too hot (and rainy) for soup (yeah that's why they have AC!)
Here I have a standard spread of snow pea leaves, cabbage, fermented chili and miso, shrimp, corn,
beef rolls, chicken meatballs. This is one of the first meals I had with Jenny's family- I think of it as an authentic Taiwanese style meal. So easy and simple yet deliciously gratifyingly warm.

Blueberry-Apple pie for a happy π (pi) day

Pi day is March 14. Yes Pi is that special number we associate with circles- when the diameter of a circle is 1, the circumference is Pi. If you use the date format DDMM then you don't get a Pi day coz April 31st doesn't exist and that's really sad. But you can celebrate Pi Approximation Day which is observed on July 22, due to π being roughly equal to 22/7. Now if you were truly geeky, you would know that the ratio of circumference to diameter is always Pi. But mostly we don't really care about that, what we really crave is the circle of sweet juicy tasterlicious pastry known as pie. Now pies in general are more interesting when bisected into 8 equal parts called slices. Served ala mode... one's circumference also changes relative to two times the radius of the pie. (Which means if you have 2 slices you're going to get fat!)

Here's a blueberry-apple pie to celebrate Pi day.

The crust is a standard from RealBakingwithRose.com, it was pretty straight forward to make 2 crusts, since I had decided that I wanted a double crusted pie. The filling was three pints of blue berries and an apple plus sugar. This time I didn't use any cornstarch, figuring that i wanted a juicier pie, but in retrospect, I should have coz all the purple middle started leaking out.

3 pints blueberries
1 apple sliced
2 Tbs lemon juice
2 Tbs cornstarch (I should have used)
1/4 cup sugar
1/4 teaspoon ground cinnamon

Basic Pie Crust

1 1/3 C flour
salt
4oz butter chilled
3-5 Tbs cold water/vodka

egg wash

Cut the butter into the flour till it resembles small pea size crumbs. Add 3 Tbs of water and toss till water is incorporated into clumps. Add water as needed till most of ingredients start forming a ball. Knead lightly in the bowl until all dry ingredients are incorporated. Take care not to over work the dough. Shape into two discs, wrap in plastic wrap and rest for an hour. This allows the flour to hydrate and the gluten relax.

Pre-heat oven to 425oF. Grease and flour pie dish. Roll the pastry out into a circle and line pie dish. Add blue berries and apple pieces. Sprinkle with cornstarch, lemon juice, cinnamon and sugar. Brush edges with egg wash. Cover with second layer of crust, trim off excess dough leaving 1/2 inch overlap. Crimp edges and cut steam vent the shape of Pi into the top. Brush with egg wash. Bake 20 minutes @425oF. Reduce temp to 350oF and continue baking 20-30 minutes. Sprinkle with sugar for texture.

March 17, 2009

Irish nite

Every week we have a family dinner. Sometimes it's a small intimate group, other times it's a large and convivial. Today it was just me and Gwynie, Larry and Kat. To observe St Paddy's I cooked corned beef
cabbage,
and beer bread. Truly an immigrant meal to celebrate since people in Ireland don't actually eat this kind of food. Actually it's all they could afford when they arrived.

I changed the recipe for the corned beef slightly, because it was so incredibly salty. First boiled the salted brisket covered with water in a deep pot for 2 hours (save the water for stock and beans). I coated the piece in honey, mustard and spices, inserted cloves into the fat and wrapped it in foil and baked it for another 1 1/2 hours. Sliced on the diagonal, and served with the cabbage and beer bread.


March 15, 2009

China of the Heart: Memories of an ATCK

I asked my mom to write a piece based on her experiences as a TCK since she'd had a pretty emotional response to my previous entry. She replied within less than 2 hours, so I think it's a hot topic for both of us. Please welcome my mom to the blogsphere!

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The Communist Party is not China and China is not the Communist Party repeated my father since 1949. Nevertheless, the CPC sat at our family’s dinner table, an uninvited guest. It’s members roamed our house, our heads and our hearts; they were in our conversation, the news and the correspondence. They controlled our lives in absentia: we depended on them to be happy or by turn, they could plunge us into mourning and bitter sadness. There were whispers in hallways accompanied by sighing drawn from a deep well of anxiety. We believed in their pervasiveness and their incredible efficiency. It was rumoured that the communist government arrived in China fully formed, down to the lowly consular officer who noiselessly padded about in his office in black cotton shoes stitched on white fabric. We, of course, could only picture and imagine him in the ubiquitous dark blue Mao suit, unsmiling, stern of mien and manner.

Meanwhile, we were in ‘voluntary exile’ [a term we were tutored to adopt] in India and East Pakistan, Hong Kong and then the United States, we children [seven in all] played at being communist.

In India, every summer, lychee and longan harvests were plentiful beyond dreams of childish avarice. Mother would buy huge baskets of these fruit, which the khansama would then distribute amongst us in equal portions. The boys, faster at peeling, shelling and eating, would suddenly swoop down on the girls, yelling ‘the communists are coming, the communists are coming’, disappropriate us of our property and carry it away in triumph and in greed, their act of subreption. Our father would take a few, just for a taste, but somehow, they never failed to elicit from him a comparison to the lychees and longans that China produced: they were brighter red, smooth and plump not spiky, engorged by sweet juice, the flesh enwrapped the smallest of seeds, chicken heart shaped: guy sam. Those we knew were the ‘bestest’ lychees in the whole wide world. Lychee, longan along with breathless heat arrived with the threat of monsoon weather—thunder, lightning, rain and eagles swirling around and around, up and down the blind currents far above us, a silent aerial choreography. We waited for rain like we waited for China. We were Chinese in waiting—waiting to return from exile to the promised land, held away from us in tempting allure, no matter how heart ready we could be. Mentally, we were always packed, suitcases in the hallway, for that quick getaway, to a home we’d never seen. [‘ki sze chon tongsan’?=Next year, Jerusalem! For the Chinese.]

Tighter than a sardine can, nothing entered China of the 1950s but the postal service was intact and uncensored. Letters arrived in succession from our relations. At the fall of China to the communists, an uncle rushed back to save and secure family lands and property, endured persecution until he committed suicide. Psssst! He knelt on broken glass arranged by his own son. A persecution prosecuted in blood. He was my father’s only surviving brother as others had earlier succumbed to typhoid and cholera during the Sino-Japanese war—intimations of germ warfare. Our home was immediately plunged into silence and untouchable darkness, for my father spoke to no one for at least six months, or so it seemed to my childish consciousness. He wore his silence and his black armband every day. Not only did his last brother die but for him China too died—China was stood on her head: the irredeemable, mortal not venial, sin of parricide, antithetical to filial piety, the bedrock of Chinese familial solidarity. The CPC not only buried my uncle but also decided our mood in the household, dictated its happiness or lack of it. [Ecoute moi, ils ont tué son père, il est mort.]

Dinner was a formal affair at our house: all nine of us sat together at a round table, a typically Chinese piece of furniture. Ritually, number 1 brother held the seat at my father’s right and number 2 brother the left. The girls, five in toto, arranged themselves the best they could. It was also rite that, with our daily rice, each of us brought news of the day, a kind of show and tell, to the family evening meal: what we had learnt at school, the friends we made, the projects we undertook, the books we read, and the thoughts that had provoked remembrance. There was a tacit agreement that mention of the communist regime was verboten but number 2 brother developed a sudden unexplained patriotism for his motherland, to return to China to help its development. The uproar following this announcement frightened our heart into our mouth. Did my father bang the table? Did the soup bowl jump and spill? Time, silent and unseeing, rigidified then shattered into a thousand pieces. ‘How dare you even mention them in my presence? How dare you even think of going back there? Have you gone mad? Have you lost your mind? My own son, my own son. He wants to kill me. China a rotten door. Is that what you think?’ The next day, when my father regained his composure enough to speak, he reverted to his unruffled, methodical and rational self by issuing a challenge: Number 2 was to come up with all the reasons pro China and my father would refute them. If he failed to answer even a single one, he could pack his bags. Family history attests my father’s indubitable and unquestionable victory.

In the toil and roil of that era, it was not surprising that father turned to the numinal and supernatural. His biography tells us that he grappled and tussled with every religion available in the sub-continent of India and they were legion. He submerged himself in the literature of Hinduism, Buddhism, Islam and Christianity; he visited the churches of every Christian denomination including the Roman Catholic. In the end, he surfaced for conversion, allowing a Christian without a church or denomination to baptise him in the Gulf of Arabia, outside Karachi. In my head lives a photo of my father, fully dressed, dripping wet, smilingly triumphant, his feet still in the sea, taken just after his baptism by total immersion. In the tradition of converts, this neophyte, of course, became more Christian than most by-birth Christians. Mother allowed father to convert her to Christianity. I still remember her baptism vividly. Dr Walter Davis, a Baptist, performed it on Easter Monday 1951 in the pond in front of our house. Ever fearful of water, she would not let him drown her in water. Afterward, father felt she hadn’t been properly baptised and coaxed her into the full bathtub where he tried yet again to dunk her, like a donut, into the water. There was a struggle, thrashing about and loud cries in protest. To this day, I don’t know whether mother was properly baptised but she lived the Christian life to the full, with compassion, charity and forgiveness.

Woe unto me on the day when I brought to the table the short story written by DH Lawrence who, in The man who died, suggested that Jesus had, long before the De Vinci Code, as far back as 1929, before the discovery of the Gnostic gospels, lived beyond the cross to marry and father children in Egypt with an Isis temple priestess. Such was my father’s rage that he lifted his chopsticks to strike me, except my mother blocked him, whilst he thundered, ‘How dare you bring such heresy into this house?’ Later, much later, my mother in clandestine conspiracy sussurates that in his time at Fudan University in Shanghai, my father had written anti-Christian tracts and considered joining the communist party. Thus, the convert and so the rebel on acceptance and taking ‘government’ adopted the purest orthodoxy, forbidding any alternative explanation or possibility. Such is fate, that had my father joined the CPC, would the family now be alive? It was often said how good looking my father was and how extremely intelligent he could be. Nay, they prophesized that had he joined the CPC he would have risen to be China’s minister of foreign affairs, a veritable Chou En Lai. But alas, it was not to be, instead we still live in voluntary exile, a decision of so long ago that we forget how it all began.

My father imbued us with a sense of wonder about China: her history, landscape and culture. Whenever we went on a picnic or an outing, he would sigh with sadness at the beauty surrounding us, comparing it unfavourably with China—a fabled land denied us by our exilic status, political leaning and family background. We saw China filtered through father’s eyes and the paintings on the walls: scraggy pines, lonely peaks in shrouds of mist, wispy waterfalls, and cranes, miniaturised figures in ‘funny’ togas cut-down-to-size humans, in face of vast and indomitable nature. It was he who pointed out to the assembled children that European Impressionism was an offshoot of Chinese painting, which relied on suggestive and representational brush strokes and not painstaking or detailed realism. I entered those paintings and scrolls and lived in them, learnt to take mincing steps, smile whilst hiding my lips behind ornate fans, play the pi-pa, and marry the local landowning bully to be his wife number 1 whom he showered with presents of jewellery before he took his concubines. But, I, as wife number 1, coped by ruling the household and husband-bully with an iron fist: each concubine would kowtow and then serve me tea whilst kneeling, when I condescendingly gave her a present of gold and a new name. In that way and by those means, I also possessed the poor creature. On return from reveries, I realised I was nothing if not a fantasy Chinese.

For a Chinese to lay claim to education, he must be artist, philosopher, poet, calligrapher, historian, musician, litterateur and….gourmet. Some western wag opined that China had only one unifying religion: food. It is true that Chinese live to eat and not eat to live. My Swedish sister-in-law exclaimed that my brother thought food solved all problems. She said, ‘he eats when he is hungry or full, when he is happy or sad, in richness and in health, when at ease or in trouble. Food is his universal panacea.’ Not just food but Chinese food was of great importance. Members o f the clergy, the diplomatic corps, the judiciary, and, of course, his academic colleagues sought my father’s invitations to dinner. So famous was my mother’s cooking that I remember a bishop asking, ‘Mr Liu, when is it my turn to have dinner with you again?’ Mother slaughtered chickens by the dozen, enough to deep fry the livers as its own stand-alone dish. In a tempura batter, these golden morsels when dipped in [believe it or not], Worcestershire sauce with its sweet-sour piquancy, sent us to epicurean Elysium. None of this was accomplished without a large KP: kitchen party. There was a head cook and a khansama, a kitchen devil whose duty was to wash, peel and chop all the ingredients in readiness for the wok or pan, a human dishwasher and a fire stoker.

Eating was not a casual affair. We soon learnt the best parts of animal, vegetable and comestible. For premium results, fish were to be old and large but pigs were to be suckling and small. Chicken breast best avoided if the chef knew not how to handle its cooking: too soon overcooked, tasteless, and without good texture, unless done as the French say, cuite à point, requiring the chef to snatch it off the fire sooner than later. Fish not only tested the palate it also betrayed a person’s class. It is rumoured that pirates set their ransom according to their kidnapee’s choice of fish part. Bad luck if he decides to take the eyes, the belly or the cheek but if he served himself from the thick of the back, there was not much for his family to pay to retrieve him. To stop having to feed him for so little return, they might, in irony, serve him to the fish, by tipping him overboard. As I said, eating is no casual affair because even life depended on it. Knowing how to eat included a display of ‘cognisance’ which forbade anyone to praise a preparation unworthy of it, for fear others might sneer at a display of ignorance.

Despite living in an expatriate community of Chinese people surrounded by a sea of Indians, we maintained our Chineseness without apology. On first meeting the greeting was as all westerners know by now was ‘have you eaten rice yet’ which was almost seamlessly followed by ‘ki sze chon tongsan’? When are you returning to the hills of Tang? We are Hakka, as most overseas Chinese are Hakka or other littoral Chinese provincials. We claimed the Tang dynasty for its glory days when China was at the apogee of her culture and civilisation. It was a sub-Han peculiarity. For lack of family, everyone with the same surname became relations. All older people were aunts and uncles and younger people were cousins. We banded together as kith and kin, behaved like them as well. When number 1 brother received a scholarship to study in the US, he lacked the airfare. Then my father called together the Chinese elders, all of them men, explained the situation and received contributions, or subscriptions the name by which they were known, for number 1 brother’s tickets. There was no mention of repayment and no one asked for his money back.

Come Chinese New Year, it was obligatory for the Chinese community to slaughter its quota of pigs in celebration as the Chinese consider pork their ‘meat’ and unthinkable to go without during these festivities. For fear of the Muslims, we sent all the servants on holiday, away from our custom and practice, then with doors, windows shut tight, and like clandestine refugees, we consumed the pig’s meat with the delight of the forbidden. It was our fruit of discernment: each mouthful said ‘Chinese, Chinese, Chinese’ and we were glad. The Indians and Pakistanis, bless them, possessed the same prejudices that the world is in the habit of nurturing. We not only reminded ourselves we were Chinese, others helped us in this task. Children trailed us chanting, ‘Cheena, cheena, cho cho, bakadari nocho.’ Those who could boast English followed us with a chorus:

Ching-chong Chinaman
Sitting on a fence,
Selling for a dollar,
Buying ninety cents.

I think that was my first lesson in ethnicity, politics and economics: be Chinese, maintain neutrality and amass wealth: buy low, sell high and don’t be too greedy—a ten percent margin is good enough. You see the Chinese worked out a long time ago that there are far more poor people in the world than there are rich, besides the rich were usually too mean to part with their money as they were proven to be bad and late payers.

China left this yearning in our hearts with dreams of home from far off. China, China of the heart because:They know not I knew thee,
Who knew thee too well..
Long, long shall I rue thee
Too deeply to tell.

Who Am I? Third Culture Kids and Global citizens

When my Taiwanese roommate Angie came to visit last year, she left me a book called Third Culture Kids. I put off reading it for a while, but when I saw another reference to TCK's that rang a chord of recognition, I dusted it off. A quick read, I charged through, feeling moments of resonance, "Aha!"-like epiphany and deep welling emotion.

The book describes the phenomenon in positive terms and eschews discussion of "pathology" or "problems reintegrating", positing these TCKs as the "prototype" 21st century global citizens growing up in a world that is more connected and where "connectors" may be more valued . The idea is kids growing up in a culture not of either parent form a hybrid of the 2 cultures bridging the gap and essentially forming life patterns based on these differences. Consider for a moment, one surrounds one's self with like minded multi-culti friends. I chose these friends based on that sense of recognition and compatibility, together we form our own culture. I am more likely to have something in common with someone who grew up in more than one culture, regardless of whether they share my exact cross cultural experiences (unlikely- altho I do have one other person who HAS shared this with me....) because it requires a certain mindset. This also explains why Angie and I hit it off so well (and quickly). But there are many more people who "belong" simply because they were born and live in the same place, for whom I will always be "other" culturally and racially.

This book validates my experience growing up as an expat kid in a country where I was "other". This doesn't mean I felt excluded or not integrated, but it acknowledges the emotional and mental distance I had while at the same time trying desperately to belong... I embrace all my experiences and celebrate them yet it helps me recognize finally the feeling of isolation I have had for so many years in terms of cultural identity.

Looking more closely at my family history- my mom is a TCK. Her family left China when she was 2 years old, following Grandpa's work with the diplomatic corp in Kolkata, West Bengal India. After the end of the Chinese Civil war, with the fall of the KMT Nationalist government her family fled to Dhaka, Bangladesh (formerly East Pakistan). Grandpa found work at the local university teaching Chinese literature. Subsequently when she was 12, they moved to Hong Kong (a British colonial outpost), where they lived for 10 years. My mom is fiercely nationalistic, defending the country against any perceived criticism. It always bugged me that she defended China so vehemently, until I understood her history as a TCK and realized that the country she defends has never really existed except as that golden ideal, that promised land of "Home" in her mind and heart. That her rah-rah nationalism is an expression of her overwhelming desire to belong somewhere. (Sadly her last visit to China proper as an adult was so miserable that she swore never to return "home" again... but memories fade and ingrained behaviors revert to the norm.)

I have a different take on things, my idyllic dreams of the "green and pleasant land" shattered by the reality of living in England for 2 years to finish off my high school A Levels. I experienced such a profound rejection by the native English that I have never truly considered myself as belonging, altho my passport is British. This is not to say that everyone treated me this way, on the contrary, I have several dear friends who generously included me in their lives and families. However, my OVERALL experience (despite the kindness I received) was one of alienation. I always thought my sense of cultural dissonance stemmed from being biracial. That I was a combination of my parents' two nationalities/cultures as English and Chinese. That the white (and subsequent Asian) rejection of me stemmed from my mixed race. But now I think it must have been at least a combination of factors both racial and cultural. I spent most of my formative years- four to 18 in Jamaica. So in essence I'm at least partially culturally Jamaican. Luckily Jamaica embraced cultural differences- "out of many- one people" and was warmly inclusive and accepting (don't get me started on the homophobia and religious dominance). Now I have found (to my relief) a home in San Francisco, a multi-culti melting pot of people, where my differences are celebrated and not weirdly out of place, where most everybody is from somewhere else- Whether another state or another country... Newly sworn as a voting citizen, (culturally American/expat for almost 20 years) I look forward now to acting as a catalyst- forming a global community based on communication, where the effective gestalt of national/cultural/racial/linguistic traits is not seen as damage but is celebrated and used as the bridge to international cooperation. Dare we hope for WORLD PEACE?

March 06, 2009

Chicken Pot Pie-ish

I'm on the email distribution list for Cooks Illustrated and America's Test Kitchen. I used to think that their recipes were the best. Now I always read them for the science behind the cooking but alter things to be more efficient and better tasting. (Sometimes more heart conscious too). I find that they tend to repeat themselves seasonally, so I've stopped the paper magazine but keep my online subscription active so that I can search their archives. Here's a delicious spin on a recent on-demand video they had for 30 minute Chicken Pot Pie

I looked up the 2 recipes they have in archive (You'll need to subscribe to use these links). One is essentially the basis for the video the other is a more traditional version. That said, they both include a flour based roux which I've replaced with cornstarch for a silkier mouthfeel and less total fat. Timing for the filling and the biscuits should be managed such that the filling is ready to go before you start adding the wet ingredients to the flour. Alternatively you can prepare the filling ahead, just make sure to warm it through before topping with biscuits. (Times were determined with a warm filling)
Cooking the biscuits separately allows you to cook the chicken either stovetop or oven as you prefer.
But I like the ease of just shoving everything into the oven. They also talked about shredding/chopping the meat, but I find that a bit fiddly, instead I cut the thighs in half when I started. Any smaller and the chicken cooks too fast and gets a bit tough... You can also do this with leftover roasted meat, just omit step 1.

The next recipe I want to try is a little more fancy, including duck and saffron as the starring attraction!

Filling
1 1/2 pounds boneless chicken (I used thighs with skin for more flavor)
2 Tbs unsalted butter
1 onion , chopped (about 1 cup)
2 ribs celery chopped
2 Tbs cornstarch
1/4 C dry sake
1 1/2 C low-sodium chicken broth
1 C heavy cream
1 1/2 tsp fresh thyme minced
1 1/2 tsp fresh rosemary minced
1 C green peas (if frozen-thaw)
1 carrot chopped
1 C mushrooms coarsely chopped
Salt and pepper to taste

Pre-heat oven to 450oF

For the filling:

1. Pat the chicken dry with paper towels and season with salt and pepper.
Melt 2 Tbs of the butter in an ovenproof skillet over medium heat until the foam subsides.
Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate.

2. Add the remaining Tbs butter to the skillet and return to medium heat until melted.
Add the onion, celery, and 1/2 tsp salt and cook until the onion and celery are glassy and softened, ~ 5 minutes.

3. Stir in the sake and cook until evaporated, about 30 seconds. Mix a slurry of broth and cornstarch.
Slowly whisk into the broth, cream, and thyme, stir into skillet and bring to a simmer.

4. Nestle the chicken into the sauce. Stir the peas, carrots, mushrooms into the sauce.
Remove from heat and start biscuits.
Cover and cook in oven ~15 minutes (or until meat registers 160oF).
Season the filling with salt and pepper to taste.


Biscuits
2 C unbleached all-purpose flour (10 ounces), plus extra for the work surface
2 tsp sugar
2 tsp baking powder
1/2 tsp table salt
1 1/2 C heavy cream/buttermilk


For the biscuits:
1. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured work surface and gather into a ball.
Knead the dough briefly until smooth, about 30 seconds (~25 kneading motions).

2. Pat the dough into a 3/4-inch-thick circle.
Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or cut into 8 wedges using a knife.

3. Place the biscuits on a parchment paper-lined baking sheet.
Bake until golden brown, about 15 minutes. Set aside on a wire rack.
OR (Optional) Leave off cover and
Top filling with rounds/wedges and bake 20-25 minutes.

4. For serving: Place the cooked biscuits on top of the skillet or individual servings.
Garnish with parsley.

March 01, 2009

HangarOne Blue Agave Tasting

Big news! St Georges Spirits/Hangar One has released their new Agua Azul, Spirits of Agave (aka Tequila- only they can't call it that since it's not made in Mexico) Cristal, Reposado & Anejo.

Leila and I dropped by for a tour and tasting. Our tour was fairly busy, led by the witty and congenial Vodka Vixen. Lots of punny commentary, innuendo and details of how they create their magical elixirs. If the tour is packed with people, make sure to jet to the bar directly afterwards else you'll be stuck waiting forever. Another alternative is do the tasting first and then the tour is even more interesting and funny.
For $10 you can do the regular tasting of 12 kinds of alcohol including

Aqua Perfecta Eau de Vie and Liqueurs
Fraser River Raspberry & Spiced Pear

Hangar One Vodka
Straight, Citron (Buddha's Hand), Mandarin Blossom, Kaffir Lime, two are part of the Alchemist Series-Chipotle & Wasabi (not currently available)

Qi Tea Liqueurs
White- green tea
Black- smoky lapsang souchong

St. George Single Malt Whiskey
Apple Brandy
Spiced Pear Brandy
Sour Cherry Liquor

For an extra $10 you can taste either the
St. George Absinthe Verte

OR
St. George Agua Azul, Spirits of Agave
Cristal, Reposado & Anejo


St Georges start with high quality column-still vodka (from U.S. mid-western wheat) and seasonal fruit, which is macerated. Then the infusion is re-distilled with copper pot stills, this purifies the vodka and intensifies the flavors and aromas; ultimately, the vodka takes on the personality of the fresh fruit. This flavored vodka is softened with a pot-distilled vodka from viognier grapes (supple, smooth and very expensive).

Their Website:
http://www.stgeorgespirits.com
http://www.hangarone.com

The tasting room is open Wednesday through Saturday noon til 7 and Sundays noon til 6, with tours Saturdays and Sundays at 1pm.

2601 Monarch St. Alameda CA 94501
510- 769-1601