a sourdough bread bowl, really makes one feel as if they’re truly in San Francisco. Good down to the last bite. A li� le up the road is the clas-sic stop, Fisherman’s Gro� o. Where grungy � sherman used to stop by and have a bowl of

cioppino is the old days. Cioppino is one of San Francisco’s most famous dishes. A bowl of tomato-based and wine soup � lled with crab, scallops, mussels, clams, the catch of the day � sh and more, this is one meal for the books. Don’t forget the bib.

Every Friday at Fort Mason Center, OFF THE GRID hosts a culinary spectacular. One of the largest gathering of food trucks are here o� ering global food delights. Starting with In-dian samosas or Argentinian empanadas, mov-ing on to the Vietnamese sandwiches or Yu-catan cochinita pibil tacos. It’s one of my most very favorite places in the world. Korean BBQ had a 30 minute wait. Not too long ago I saw a special on the travel channel, talking about the rising of street food vendors and their unique food trucks. Roli Roti stood out to me, mainly because he’s in San Francisco and I was on my way there. However, he is the only roll-ing gourmet rotisserie oven around. With his mobile rotisserie he roasts whole, organic, free range chickens, baby red potatoes served with sea salt, and the one and only, porche� a. A bril-

liant (as most are) Italian stroke of culinary ge-nius. An Italian form of pork roast served with it’s crunchy cracklings and all, this is the best sandwich I’ve had in a very long time. Add a li� le handful of fresh greens in the wich, and I’m one super happy camper.

The possibilities are endless in this City by the Bay. Ev-

ery day holds new and exciting adventures, and you’ll never run out of fun places to see, or good food to eat. So after a long day of walking up and down those hills I fi nd myself content and happy as I lay in my hotel bed eating my salted dulce de leche cupcake I brought with me from the food truck gathering. Today, happiness was a warm cupcake.

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