Auberge du Soleil Sweets, Foie Gras News, Yigit Pura’s New Bakery & More
Two New Sweets From Auberge du Soleil
Rutherford’s luxe Auberge du Soleil resort offers a pampering experience that just got a little sweeter.
Its chefs have come up with two new confections sure to satisfy any posh sweet tooth.
First, “Gianduia,” dainty hazelnut-chocolate squares made with both dark and milk chocolates, as well as organic nuts. A box is $24.50.
Next, California pistachios star in hand-wrapped pieces of rich caramel made with organic butter and cream. Fifteen pieces of “Carmel a la Pistache” come in a decorative box for $19.50.
The treats are available for purchase at the resort or through its online store.
Presidio Social Club Exempt From California Foie Gras Ban
Yes, the new state law that took effect July 1 may have bumped foie gras off menus everywhere else in California, but not at Presidio Social Club in San Francisco.
You see, it’s on federal land, thus, making it exempt from the California ban.
Beginning July 14, the restaurant will begin featuring a foie gras slider on a homemade brioche bun. Paired with a Sauternes cocktail, it can be enjoyed for $20.
To celebrate Bastille Day, the restaurant will offer a special prix fixe dinner, July 14-15, that will include a butter lettuce salad with champagne vinaigrette, and “Wood Oven Roasted Cotes du Boeuf” with frites. It’s $48 per person. Seared foie gras may be added for an additional $18.
“Top Chef Just Desserts” Champ to Open Bakery in San Francisco
The 1,500-square foot patisserie, expected to open Aug. 25, will be located on the third floor of the store. It is in partnership with Taste Catering and Event Planning, where he was executive pastry chef for the past five years.
Look for his trademark French macarons, cakes and layered parfaits, as well as breakfast and lunch items, including his “Grilled B3” sandwich (bread, butter, burrata).
Livermore’s “Taste of Terroir 2012”
Sixteen Livermore wineries will team with local chefs to determine who can come up with the best wine-food pairing.
A panel of judges will select the top pairings, while the public will be able to vote for the “People’s Choice” victor.
More: My Q&A with Yigit Pura