Fresh Tomales Bay oysters that I got at my local library, of all places, thanks to Real Good Fish.
Just-caught fish, delivered conveniently to pick-up locations in your Bay Area neighborhood each week, with reasonable prices and no long-list of middlemen to tack on more costs.
That’s what Moss Landing’s Real Good Fish is all about.
Established in 2012 by founder Alan Lovewell, who studied international environmental policy, it was one of the first community supported fisheries in Northern California. It operates in much the same way as a CSA. But instead of buying a “share” in a farm that provides you with a box of produce each week, you buy a “share” in the group of local fishermen that Real Good Fish partners with.
Not only are you getting impeccably fresh, local, sustainable, seasonal fish, but helping to support fishermen and their families in your community.
I shucked some to enjoy on the half shell with mignonette sauce.
I was invited to try some sample deliveries, receiving a weekly full share (1 to 2 pounds of seafood), which is normally $22 per week.
In this day and age where people complain that they have no time to read or stay informed, I’m heartened there are projects such as “Cooking Up Stories.”
The second ebook published by the Sunnyvale Public Library, it features 18 short stories about food that were written by Silicon Valley residents.
Plain broccoli becomes practically gourmet with dollops of Maio.
Now, you can have your mayo — and eat it, too.
If like me, you’ve shied away from mayonnaise in the past because it’s such a calorie bomb, now you can indulge with a whole lot less guilt, thanks to Maio.
It’s not bona fide mayonnaise made by whipping egg yolks and plenty of oil. Instead, it’s made of yogurt, given a substantial mouthfeel from the additions of cornstarch and gelatin.
While store-bought mayonnaise weighs in at 100 calories for 1 tablespoon (with 100 of those calories being fat), Maio has all of 20 calories for 1 tablespoon (with half of those calories fat).
Top Shelf Butterscotch Pudding — good to the last spoonful — at Bistro Don Giovanni.
You know the rare restaurant that always makes you feel warm, welcome and satisfied time and time again — no matter if you’re dining solo, too?
That’s Bistro Don Giovanni in Napa to me. I’ve eaten there many times, and never ever had a bad meal.
When I find myself on assignment traveling solo to the Napa Valley, I will often plant myself on a bar stool at the end of the day at this long-time Italian favorite established in 1993 by Proprietor Giovanni Scala and his late-wife Chef Donna Scala.
The glowing strings of light at night in the courtyard can’t help but beckon, as does the on-point Italian food.
The dining room.
I took a seat at the end of the bar last week (paying my full tab) to enjoy a glass of 2015 Whitehall Lane Sauvignon Blanc while I contemplated the menu.
Crispy on the outside, and chewy-custardy soft inside.
There is pho. And then there is pho pancake.
Yes, my friends, get ready for something all together different and delicious.
Leave it to my friend and cookbook author extraordinaire Andrea Nguyen to come up with this novel version of everyone’s favorite soup noodles.
“Pan Fried Pho Noodles” is from her newest tome, “The Pho Cookbook” (Ten Speed Press), which already went into its second printing before it was even officially released in February.
You may have enjoyed steaming huge bowls of brothy noodles countless times at neighborhood Vietnamese restaurants. But with this book, you’ll learn how to make your own — from preparing the broth from scratch to choosing noodles and assembling garnishes and toppings.
Depending upon how labor-intensive you’re feeling, you can choose among quick versions of pho (which calls for doctoring purchased low-sodium broth or buying a rotisserie chicken) to pressure-cooker recipes that speed up the process to non-traditional riffs such as seafood pho.