Why The Argonaut Is the Perfect Staycation Hotel

by Gabby CullenOctober 25, 2018

School is in, which means week-long vacations will have to wait a while. If you’re still craving a little getaway, why not plan a sweet staycation right in San Francisco? If you want to play tourist, there’s no better place than Fisherman’s Wharf, Ghiradelli Square, Pier 39 and the rest of the Embarcadero. Best part? We found the sweetest hotel—The Argonaut—that’s smack dab in the middle of all the action. Keep reading to find out more.

The Vibe

This charming boutique hotel is located on the corner of Jefferson and Hyde Street, in the historic Haslett Warehouse. You’ll immediately be drawn in by the nautical-inspired decor, exposed brick wall and friendly staff. There’s a roaring fire in the evenings, a wine-tasting bar off the entrance, and The Argonaut shares it’s billing with the San Francisco Maritime National Park’s Visitor Center, so there’s always something interesting to look at on your way in or out of the hotel.

photo: courtesy The Argonaut

The Rooms

Nautical/seaside decor such as gorgeous wallpaper (think gilded octopus graphics), exposed brick walls, seal stuffies for the little guests, rich blue hues and plantation shutters are a similar thread throughout all the rooms, which vary from spacious guestrooms to larger suites.

photo: courtesy of The Argonaut

The Blue Mermaid

Be sure to dine at The Argonaut’s signature restaurant. It is known for the clam chowder, but the corn and crab chowder is also delicious, with generous chunks of crab and green onions to give it a zing. For apps, the asparagus and prosciutto is a must. The asparagus is served crisp, with a creamy balsamic reduction. The half oysters on the shell are also delicious and fresh.

The Location

You can’t beat The Argonaut for its location. Stroll over the Maritime Museum, or grab a complimentary bike and head toward Fort Mason and Crissy Field, all while admiring the Golden Gate Bridge on the horizon. Head the other direction toward Pier 39 to appreciate the sweeping Bay views, which of course, include Angel Island and Alcatraz. Or, if you want to play total tourist, hop on the Hyde Street Cable Car (when was the last time you did that?!) and go shopping at Union Square. If it’s education fun you want, A quick cab ride will take you up the Embarcadero to the Exploratorium, which is a Bay Area favorite for all families. For more ideas on how to spend your staycation with the family, check out our ultimate list of things to do with kids in San Francisco.

The Details

Rates start at $260 per night
496 Jefferson Street
San Francisco, CA 94109
415.563.0800
argonauthotel.com

—Gabby Cullen

Editor’s Note: This hotel experience was paid for by The Argonaut Hotel, but all opinions belong to the writer.

Photos by Gabby Cullen unless noted otherwise.

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Slow Cooker Orange Chicken

by Susie ForesmanApril 30, 2018

We’ve found your new favorite weeknight meal, courtesy of The Flavours of Kitchen. The key to this succulent chicken is in the orange sauce, enhanced with brown sugar, soy sauce and fresh ginger. It’s easy to remix this recipe too—you can substitute chicken breast or different veggies if that’s what your crew prefers.

Ingredients
2 pounds chicken thigh, bone-in and skin on
1/2 cup fresh orange juice
1.5 tbsp fresh ginger, cut into thin julienne
2 tbsp brown sugar
1 tbsp dark soy sauce
1 tsp red chili flakes
Salt and pepper to taste
1 cup red bell pepper, cut
2 tsp cornstarch
1/4 cup water

Method
1. In a nonstick pan, heat 1 tablespoon oil. Cook the chicken thigh on medium-high heat for 4-5 minutes on each side.

2. Mix orange juice, ginger, sugar, soy sauce, red chili flakes, salt and pepper.

3. Preheat the slow cooker on high heat for 20 minutes. Then add chicken thigh and orange juice mixture.

4. Cover and cook on high for about 2 hours. Stir a couple of times in between, to make sure the juice is evenly covering all the chicken thighs.

5. At the end of 2 hours, stir cornstarch and water together. Pour it into the slow cooker and mix well.

6. Then add chopped red bell pepper. Give everything a good stir and cook on high for another 45 minutes to 1 hour.

7. To serve, garnish with chopped green onions.

We thank Subhasmita of The Flavours of Kitchen for sharing this recipe and photo with us. Be sure to check out her site to find lots more healthy and easy-to-make recipes.

Food Truck Followers Rejoice: KoJa Kitchen Opens Two New Locations

by Emily MyersJanuary 26, 2016

No more hunting down the food truck and waiting in line for KoJa at Off the Grid, the Asian fusion outlet has opened opened up two new brick-and-mortar shops in the last few months—in SF on Clement Street and on East Brokow Rd. in San Jose—giving their signature dishes a permanent home. The KoJa food truck came on the scene four years ago and last year they opened their first storefront in Berkeley. And there are plans for Emeryville and San Mateo locations for full Bay Area domination. The name KoJa blends the two countries Korea and Japan and the food is a delicious family-friendly reinvention of both cuisines.

Indoor/Outdoor
On Clement Street, choose between the indoor/outdoor patio area with its large TV screens and overhead heaters or the spacious interior with more intimate seating. Similar to the food truck experience, you order at the counter and get a call out via a buzzer system when your food is ready. The food comes in the same cardboard trays as it would if you were al fresco which keeps dinner super casual. You can pick out forks or chopsticks and take your seat cafeteria-style. The decor is urban, modern, and comfortable with chalkboard art and menus on the wall. See if you can spot the silver and red Japanese superhero, Ultraman, battling Godzilla on the menu board.

Secret Menu
KoJa Kitchen has come up with their own version of a burger, using a sticky rice deep-fried garlic patty instead of a traditional wheat bun. This intriguing combo has a crispy texture and holds up well with the sauce and garnish plus the short rib, chicken or beef KoJa. While there isn’t a kids menu, the tacos and KoJa patties aren’t huge. Add some Kamikaze fries (crinkle cut potatoes with Korean BBQ beef, kimchi, green onions and tiger stripes of mayo) and you have the perfect feast for little ones. For adults there’s a secret menu offering alternative rice bowls and KoJas. Whatever you order, don’t miss out on the refreshing strawberry lemonade with hints of mint and mango.

Photo credit: Jing D via Yelp

Veggie Options
If you’re looking for a veggie option, the Teriyaki Zen Bowl is the way to go. The portobello mushroom patty is perfectly seasoned and mixed with chunks of pineapple making it a rice/salad bowl all in one. Add an egg to any of the bowls for an extra protein boost. Sapporo beer is served in funky mason jars with handles and there are other beers on tap for those wanting draught. KoJa is in good company on Clement with Burma Superstar and Giorgios among their neighbors. What’s missing is dessert. The food truck menu has an Oreo-topped Tiramisu but no sign of that yet in the Inner Richmond. Luckily the trusty Toy Boat Dessert Café serves a huge selection of ice cream less than a block away.

343 Clement Street
San Francisco, Ca

1085 East Brokaw Road #10
San Jose, Ca

2395 Telegraph Ave.
Berkeley, Ca

Online: kojakitchen.com

Have you checked out Koja Kitchen with the kids? What was their favorite dish? Let us know in the comments below.

–Emily Myers

Healthy Asian Lettuce Wraps

by writerredtriAugust 31, 2015

As long as you are comfortable with the term “browning meat” and know how to chop veggies this recipe from the food blog, Our Family Eats is a breeze to make. You may want to cut the Poblano pepper if you are serving this dish to little ones, though it is not overly spicy.

Ingredients:
1 head iceberg lettuce
1 Tablespoon canola oil
1 small onion, diced
1 small Poblano pepper, diced
1/4 cup grated carrot
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 pound ground turkey
salt and pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup soy sauce (use San-J to make this dish gluten free)
2-3 green onions, sliced
Cilantro, if desired

Method:
1. Cut the stem from the head of lettuce and gently separate leaves. Set leaves aside.

2. Heat oil in a large skillet. Add onion, pepper, and carrots to skillet and sauté for about 3 minutes, until they begin to soften. Add ground turkey to skillet and cook until no longer pink. Season with salt and pepper to taste. Add red pepper flakes, chili powder, cumin and sauté until fragrant, about 1 minute.

3. Pour in soy sauce and continue cooking about 3-4 more minutes, or until most of the liquid has been absorbed.

4. Place one or two lettuce leaves on a plate and spoon about 1/2 cup of the turkey mixture into them. (If the leaves seem too brittle you can double them up.) Sprinkle with green onions and cilantro. Serve immediately.

Serves 4

Note from the Chef: If you are sensitive to spicy foods, or are making these for young children, you may want to reduce or eliminate the Poblano pepper and the crushed red pepper from the recipe.

Did you sub anything in or out of this recipe? Tell us below!

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

photo: Crystalflickr via flickr

Enchilada Noodles

by Veggies Don't BiteAugust 31, 2015

If you’re craving Mexican food but want something a bit off the beaten path, check out this recipe from the food blog, Veggies Don’t Bite. Gluten-free, oil-free and vegan, your kids will be wowed by the “noodles” (hint: they’re actually thinly sliced zucchinis. Check out the recipe below and then tell us what you think!

Ingredients:
2- 15 oz cans black beans
½ cup walnuts
1- 4 oz can green chiles
2-4 tablespoons water, just enough to get the beans blended
Himalayan pink salt to taste
2 cups spinach
2 medium sized zucchinis
12 corn tortillas
2 cups Easy Red Enchilada Sauce
3 green onions

Method:
1. Preheat oven to 350.

2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.

3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.

4. Slice the tortillas into ½ inch strips. Add to the bowl.

5. Add the enchilada sauce to the bowl and mix everything until combined well.

6. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350 for 25-30 minutes or until bubbling.

7. Serve with Garlicky Lemon Crema, Guacamole and Mexican Cabbage Slaw.

Notes from the cook:
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish. You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great. You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.

Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.

What other vegan dishes have you made? Tell us what you think of the recipe in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Nut-Free Asian Cold Sesame Noodles

by Christal Y.August 6, 2015

If nut-free, fuss-free and scrumptious is what you’re looking for in a dish, then this cold sesame noodle by the food blog, Chew Out Loud needs to be on your meal plan for the week. It’s a simple recipe full of rich sesame flavor and fresh veggies for a refreshing bite. Check out the recipe below.

Serves 4-6

Method:
16 oz dried noodles (spaghetti or linguine work well)
5 TB Asian toasted dark sesame oil (found in Asian aisles of grocery stores)
½ cup pure Tahini (sesame paste)
5 TB regular soy sauce
3 TB granulated sugar
1½ TB seasoned rice vinegar
1 tsp ginger powder
1 tsp white pepper
¼ cup hot water
1 large cucumber, peeled and sliced thin or julienned
1 large carrot, peeled and sliced thin or julienned

Optional: Cooked shredded chicken or cooked shrimp
Garnishes: Thinly sliced green onions, toasted sesame seeds, Sriracha on the side

Instructions:
1. Cook noodles in a large pot of boiling, well-salted water until tender, according to package instructions. Drain and rinse thoroughly with very cold water until all noodles are cool. Drain well. Toss with 2 TB sesame oil and set aside.

2. In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper. Add ¼ cup hot water to thin out the sauce; whisk until combined.

3. Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine. If using chicken or shrimp, add those and toss to combine. Garnish as desired. Serve immediately.

Have you tried cold noodles before? Let us know what you thought!

Chew Out Loud is a food blog about all things delicious, from healthy to indulgent. Run by Amy, cook and photographer, Chew Out Loud delivers tried and true recipes to hungry readers everywhere. Click here to get inspired for your next family meal!

Got Aloha? Where to Get a Taste of Hawaii in Seattle

by Jenifer CastilloAugust 4, 2015

While Seattle has its fair share of sunshine, it also has (more than) its fair share of what seems to be endless cloudy days. When it seems like the clouds and rain won’t ever go away or when the sunshine is so bright it leaves you longing for a tropical vacation, cozy up to one (or all) of these Hawaiian restaurants and let your mind and your taste buds relax in the comforts of island-inspired cuisine.

Kona Kitchen

Nestled in the Maple Leaf neighborhood of North Seattle is a little slice of island paradise. The magic of Kona Kitchen rests partially in the fact that breakfast is served all day long. This is a dream for anyone who has ever raced to their local fast food joint at 10:26 a.m. hoping to make it in time for a breakfast sandwich. Fear not, you can enjoy a plate of their heavenly Hawaiian French Toast made with Hawaiian sweet bread for breakfast, lunch or dinner. If you haven’t ever had the pleasure of eating rice for breakfast, this is the perfect place to start. A plate of the Hawaiian Style Fried Rice, packed with BBQ pork, spam, green onions and topped with eggs (cooked to your preference) is the perfect addition to your breakfast rolodex (that’s right…rolodex). Although this plate is quite large enough to share, you just might find yourself guarding this dish from incoming forks once you have that first bite. If you are in the mood for a hearty island staple, try the Loco Moco which boasts rice and eggs topped with a gravy drenched hamburger patty (also available with Katsu).

While breakfast is undoubtedly chockfull of palatable dishes, the reason to drive out of your way to Kona Kitchen is for the Korean Chicken. This family recipe fought long and hard to reserve a regular place on the menu. Previously only (as Cher Horowitz would proudly say) “sporadically” offered, loyal customers would call to find out what days it would sneak onto the specials board. Now the savory, juicy filled bites of chicken can be enjoyed every day. Served with perfectly rounded scoops of rice and mac salad, this meal won’t leave you hanging. If you have a hard time narrowing down your choices, order Da Kanak Attack. This lunch style plate is designed so you can explore the many different menu items in one perfect dish. Teriyaki beef, mochiko chicken, Spam (embrace the Spam), and Portugese sausage sit among the traditional rice and mac salad for a dish that will leave you dreaming of your next visit.

Insider Tip: Kona Kitchen is owned by film actor Yuji Okumoto, who you may recognize as the villain, Chozen, from Karate Kid 2. More recently he has been spotted in episodes of Grimm and NCIS: Los Angeles. You just might catch him and his family enjoying a meal among an assortment of signed photos of his famous friends (including Pat Morita, aka Mr. Miyagi).

8501 5th Ave. N.E.
Seattle, Wa 98115
206-517-5662
Online: konakitchen.com

photo: Cynthia L. via Yelp

Where do you find your favorite Hawaiian grindz? Let us know in the Comments below.

— Jenifer Castillo

Lentil & Sweet Potato Tacos With Cilantro Lime Sauce

by Veggies Don't BiteJuly 17, 2015

Tacos don’t have to be piled high with meat or fish. Even those following a vegan diet can get in on the taco fun thanks to this recipe from Veggies Don’t Bite. The filling is sweet and smoky, and the entire dish is vegan, gluten-free and refined sugar-free. Read on for the scoop.

Makes 8 generous sized servings

Ingredients:

Filling:
2 cups precooked lentils
2 cups chopped sweet potatoes
your favorite cooking oil for roasting/sautéing (or use veggie broth if avoiding oil)
1 cup chopped green onions
Himalayan pink salt, cumin and smoked paprika to taste

Toppings:
corn (frozen or fresh)
shredded cabbage
avocado

Cilantro Lime Sauce:
1 package silken tofu (or for non vegan use about 1 cup greek yogurt)
1 cup fresh cilantro
juice of 1 lime
1 tablespoon red wine vinegar
1 teaspoon garlic powder
Himalayan pink salt to taste
corn or sprouted wheat tortillas

Method:
1. Prepare sweet potatoes and chopped green onions by either pan sautéing over medium heat or roasting on a parchment lined baking sheet at 400 with oil (or veggie broth), salt and smoked paprika. Once soft, remove from heat. Put lentils in a bowl and warm slightly in microwave. Add cooked sweet potatoes and mix well. Add cumin, and more salt and smoked paprika to taste. Set aside.

2. Prepare your toppings by warming up corn, dicing avocado and cleaning shredded cabbage. Warm up tortillas.

3. Make sauce by putting all ingredients in a food processor, blender or high speed blender and blending until smooth.

4. Assemble your tacos by putting a few spoonfuls of filling on a tortilla, then adding toppings and drizzling sauce over the top. Enjoy!

What type of veggie tacos have you made? What are your favorite ingredients? Share a comment with other foodie moms and dads below.

Slow Cooker Tropical Tacos

by Erin LemJuly 1, 2015

You don’t need to jet to a tropical island to enjoy a taste of paradise. Follow this recipe from Real Food by Dad blog for a burst of summertime flavor. To aid you in your next taco dinner is the slow cooker, which you’ll use to cook the chicken breast. Add avocado and the mango and strawberry salsa to your tacos for a true treat for your senses.

Serves 4-6

Ingredients:
4 chicken breast (2 lbs.)
salt and pepper
2 cups diced mangos (10 oz. about 3 large mangos)
½ cup diced red bell peppers ( 3 oz. about half a large red bell pepper)
¼ cup green onions
¼ cup chopped cilantro
2 tablespoons olive oil
Mango and Strawberry Salsa
2 cups diced mangos (10 oz. about 3 large mangos)
½ lb. strawberry, diced
⅓ chopped cilantro
3-4 tablespoons fresh lime juice
1 jalapeno, finely chopped (optional)

Method:
1. Salt and pepper both sides of chicken breast. Place chicken breast in slow cooker pot. Combine and toss remaining ingredients in a medium size bowl. Sprinkle mixture on top of chicken breast. Set slow cooker to high for four hours or low for 6 hours. Remove chicken and shred by hand or place in a stand mixer bowl with a paddle attachment and turn mixer to low for fast shredding.

2. To make mango and strawberry salsa: Place all ingredients in a bowl and toss to combine.

What are your kids’ favorite taco toppings? What are your other go-to slow cooker dishes? Share a comment below!

For more easy-to-make family meals visit Real Food by Dad, a food blog run by Matt, a husband, dad, coach, fitness & sports fanatic and budding chef. Check out Food by Dad here and make sure to follow him on instagram at @realfooddad.

Sweet Potato Black Bean Tacos

by writerredtriNovember 30, 2014

Make it a meatless Monday with this recipe that comes to us from Kids Cook Mondays and Alysa of Inspired RD. With winter’s root vegetables in season, grab a few sweet potatoes (roasting gives them a hint of smoky flavor) and pair with black beans. Your kids will have fun customizing their own tacos with their favorite combination of avocado, lettuce and green onions.

Ingredients:
1 15 ounce can black beans
2-3 small sweet potatoes, peeled and diced
2 tomatoes, diced
2 fresh or canned, roasted green chilies, diced
2 tablespoons lime juice
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
10 corn tortillas
1/2 head lettuce or spinach*, chopped
1 avocado*, diced
1/4 cup cilantro*, chopped
2 green onions*, chopped

*Optional.

Method:
Adult: Preheat an oven to 400 degrees. Open the can of black beans.

Kid: Spread the diced sweet potatoes on a baking sheet in one layer. Pour the black beans into a colander and rinse with cold water. Set aside.

Adult: Place the baking sheet in the oven. Roast the sweet potatoes for about 20 minutes, or until they are tender when pierced with a fork. Transfer to a large mixing bowl.

Together: Add the tomatoes, black beans, green chilies and garlic to the bowl. Mix well and season with the lime juice, salt, pepper, cumin and oregano. Taste for seasoning and adjust if desired.

Adult: Place a large skillet or griddle over medium-high heat. Place a tortilla onto the skillet and cook for about 2-3 minutes, or until that tortilla becomes browned. Flip and cook an additional 1-2 minutes more, or until the other side browns. Fold the tortilla in half, set aside on a plate and repeat with the remaining tortillas.

Together: Place 2 or 3 browned tortillas on each person’s plate. Place a few spoonfuls of the sweet potato black bean filling inside each tortilla. Allow each person to top their tacos with their choice of lettuce, avocado, cilantro and green onions and enjoy!

Serves 4

Source: This recipe comes to us from Alysa of Inspired RD.

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

ML Interest Tag: green-onions

Why The Argonaut Is the Perfect Staycation Hotel

The Vibe

The Rooms

The Blue Mermaid

The Location

The Details

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