faulker056

Last Sunday, we were invited by our wine connoisseur friend MM for a Sunday Brunch at Palate. He first told us about Palate back in July and since then, I think we've been there at least a dozen times. Besides Chef Octavio Becerra's usual assortment of fine California cuisine dishes and extensive list of wine, he started serving up delicious vinyl on Sundays. This time, with a super special guest dj... Cut Chemist of Jurassic 5 and Ozomatli. At exactly 12 pm, the wine started flowing. 1 minute earlier and we'd be in the alchi category. How many Chefs out there know how to go back and forth between cooking and spinning? Bottles and bottles later, the Chemist decides to show up around 4 pm, relieving both Chef and his sommelier, who was also in the rotation. They all spun soul/funk. For Sunday Brunch, one dish is featured for $12 along with a small selection of appetizers and his mason jars, which he is known for. Last time I ate at Palate, I fell in love with his po...

***Update 8/8/08*** Since writing this posting, I actually came here another two times in the SAME week. I've added a few more dishes and sat in a different part of this large restaurant. Right now, they are having wine tastings from 5-8 pm on Fridays and 2-5 on Saturdays for a limited time only. I can tell you that the back dining/bar area by the wine shop is a ton of fun. And not to mention that the flight of wines are complimentary. Sign me up please. ****** You know when you're a kid, your brain is like a sponge – soaking in everything and anything around you. You're told certain things. You're told to act a certain way. You're told to trust whatever elders tell you. Naivete is a part of the learning process that dissipates at different rates for everyone. As for soaking up things, I had a hard time putting disturbing things I have seen in the trash can side of my memory. There are two movies that have not left the better half of me because they are j...