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Chef Richard Reddington’s New Glam Pizza Joint, Celebrating Taiwanese Beef Noodle Soup & More
Posted By foodgal On February 1, 2012 @ 5:25 am In Chefs,Enticing Events,General,Meat,Pizza,Restaurants,Spirits/Cocktails/Beer,Wine | 5 Comments
The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project ever, she’s created a look that’s rustic yet chic with unfinished stone, steel, glass, wood, mismatched chairs and intriguing salvaged objects.
“So much of the Yountville area is about serious food and wine experiences,” Reddington said in a statement. “With Redd Wood, I want to create an entirely different ambiance.”
Take a seat inside or out to enjoy wood-fired pizzas such as prosciutto cotto, Brussels sprouts, tellagio and red onion ($14), and pastas such as lamb bolognese, arancini and tapenade ($18). A dedicated charcuterie room turns out house-cured prosciutto and salumi.
How popular is beef noodle soup in Taiwan?
Consider that more than 168 contestants battled over burners last year in the Taipei International Beef Noodle Festival cook-off.
Chef Hou Chun-sheng, the 2011 winner of the spicy beef noodle soup category, will be serving up samples of his specialty at two upcoming events in San Francisco.
First up, 5:30 p.m.-8 p.m. Feb. 8, KCBS radio food editor, Narsai David, will host a talk with the chef. That will be followed by a dinner, featuring his famous beef noodle soup. The event, in conjunction with the Asia Society, will be held at L’Olivier Restaurant in San Francisco.
General admission is $25; tickets for Asia Society members are $15 each.
Next, noon to 2 p.m. Feb. 11, the chef will be hosting a free cooking demo at Williams-Sonoma’s flagship Union Square store.
For those inclined to make their own beef noodle soup, the chef shares the gist of his recipe here. But you have to figure out the amounts yourself. Hey, he’s not a grand prize winner for nothing.
San Francisco’s Atelier Crenn restaurant has put an even more innovative spin on beverage pairings to compliment Chef Dominique Crenn’s poetic, molecular gastronomy creations.
Called “Etudes” (French for “to study), the beverage pairings may or may not be alcoholic and may or may not be entirely liquid. How’s that for your drinking pleasure? The etudes are all based on classic beverages including beers, wines, sodas and cocktails.
The etudes-wine pairing to go with the $160 “Introduction to Winter” tasting menu is an additional $100.
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