Roast chicken with all the fixings — Mexican-style — from Tacolicious’ new extended delivery and pick-up rotisserie business.
When things start up in San Francisco, it often takes a little time for them to drift down to the Peninsula and South Bay.
Such is the case with MF Chicken, the rotisserie chicken business by Tacolicious that started in San Francisco last year, and finally made its way farther south this month.
At the downtown Palo Alto Tacolicious.
The take-out and delivery-only chickens are cooked at the Palo Alto Tacolicious, where they can be picked up. Or if you live in the Palo Alto area, get it delivered through Caviar (use code MFCHIKN5 to get $5 off, too).
A true find.
Are you wondering what that is above? Not an apple. Not an albatross albino stone fruit of some sort. And not a figment of your imagination.
It’s actually a peach.
Yes, with white flesh and white skin.
It’s known as the Ice Princess.
And regal she is.
Presenting the Passiano (and the chocolate tart in the back) at the new Maison Alyzee.
Owner Laurent Pellet makes no bones about what sets his Maison Alyzee in downtown Mountain View apart from other Bay Area bakeries.
Its heritage is unequivocally French — from the Lyon-born Pellet to the three French pastry chefs who moved to the United States just for this endeavor.
Since opening two weeks ago, the place has been inundated. So much so, that it had to up its baking to double the number of croissants, kouign-amanns and other viennoierie after just the second day.
And that’s saying something because it’s directly across the street from competitor, Alexander’s Patisserie.
Head Pastry Chef Jean-Victor Bellaye who had never been to California before taking this job.
Pellet, who was a chief financial officer for Sony for many years, longed for an authentic French patisserie when he moved to the Bay Area. So, he decided to start one, himself, and named it after his youngest daughter.
Chef Jose Andres. (photo courtesy of the ThinkFood Group)
The Commonwealth Club Hosts Chef Jose Andres
Jose Andres is so much more than one of the world’s most talented chefs. He’s also a committed humanitarian, as evidenced by his Herculean efforts to feed people in Puerto Rico last year, following the devastation wrought by Hurricane Maria.
Andres, who was named “Humanitarian of the Year” by the James Beard Foundation, led a force of volunteers and chefs, who cooked nearly 3 million hot meals for the island’s residents.
You can learn more about his experiences, 6:30 p.m. Sept. 17, at “Feeding Puerto Rico with Chef Jose Andres,” a Commonwealth Club program that will be held at the Marines’ Memorial Theatre in San Francisco.
Long beans in a saucy dish of tomatoes, smoked paprika, garlic and shallots.
You know how some women can spend hours at Nordstrom or Bloomingdale’s?
I could totally lose track of time inside Berkeley Bowl.
With two locations now in Berkeley, this incredible grocery store has one of the most far-ranging produce departments imaginable. It’s the only place I found a few years ago that carried ramps, that East Coast darling of ingredients beloved by chefs.
This family-owned store was established in 1977 by Glenn and Diane Yasuda. He hailed from a family of Southern California farmers; she came from a long line of grocers. At a time when supermarkets mostly bought from large distributors, the Yasudas championed small farmers from the start, sourcing from them directly to fill their store’s produce bins. The more unusual or exotic, the better, too.
In fact, in 1987, David “Mas” Masumoto was on the verge of giving up his Suncrest peach farm because there was no market for the intensely flavored fruit because they bruised easily, and thus, could not be shipped easily nor stored for long periods. But Glenn Yasuda saw their value, and started buying them, helping to save the Masumoto farm.
You’ll learn all of that history in the new “The Berkeley Bowl Cookbook” (Parallax Press) by Laura McLively, a registered dietitian and food writer in Oakland, with photos by Berkeley’s Erin Scott.