Join yours truly and Executive Chef R.J. Subaba of Viognier restaurant for a delicious cooking demo, 2 p.m. June 9 at Macy’s Valley Fair Santa Clara.
Subaba has cooked at such illustrious establishments as the Restaurant at Meadowood in St. Helena, Murray Circle at Cavallo Point in Sausalito, Madera at the Rose Wood Sand Hill in Menlo Park, and the Village Pub in Woodside.
At Viognier, located on top of Draeger’s market in downtown San Mateo, he’s bringing an approachable elegance to the fare.
Anton SV Patisserie’s tiramisu crepe cake.
It is a different kind of Silicon Valley engineering feat.
Slathering delicate crepes with a luscious cream filling, then placing them perfectly level, perfectly straight, one on top of the other until the stack rises a majestic 20 layers or higher in complete precision.
Anthony Tam not only possesses the skills to do this, but the business acumen to have turned this into a delectable phenomenon.
The former supply chain manager at a Fremont tech firm started his Anton SV Patisserie just over two years ago out of a Milpitas commercial kitchen.
Anthony Tam traded tech for cakes.
Now, his handmade $88 crepe cakes have become a sensation, gracing special events at some of Silicon Valley’s biggest tech companies. He now even offers delivery of whole cakes to select Bay Area cities. The crepe cakes also can be enjoyed for about $10 a slice at six cafes in the South Bay and San Francisco.
Apricot squared — with apricot jam and fresh apricots.
Last week at the farmers market, when I spied baskets of ripe apricots with the intense orange-red glow of a tropical sunset, I couldn’t contain myself.
Then, I just had to bake.
These beauties were destined for “Crostata Di Marmalata,” an easy apricot jam-filled tart that I took the liberties of blinging out by decorating it with halves of these early stone fruit.
The recipe is from master baker Jim Lahey’s newest book, “The Sullivan Street Bakery Cookbook” (W.W. Norton, 2017), of which I received a review copy.
You probably know Lahey for the phenomenon he created with his revolutionary no-knead bread recipe a decade ago. Lahey, who opened his Sullivan Street Bakery in New York in 1994, is known far and wide for his way with bread, made with wild yeast he hand-cultivated in Italy.
Presenting the new burger at Bird Dog (conveniently cut in half for the two of us to share).
It might very well be the best burger you’ve ever had.
But it’s not listed on the menu. At least not yet.
The only way you can try the sublime double-patty creation at Bird Dog in downtown Palo Alto is to know about it and ask for it.
So for those of you reading this, go for it. You won’t regret whispering this order to your server.
What makes this burger so special?
Nyum Bai’s soulful offerings. (photo courtesy of IfOnly)
La Cocina Online Auction
San Francisco’s inspiring food entrepreneur incubator, La Cocina is holding an online auction now through May 28. Proceeds will benefit the organization’s entrepreneurs, who are largely immigrant women working to launch self-sustaining food businesses.
Among the incredible items up for bid are:
For a look at all the items up for bid, click here.
The New Moment at San Pedro Squared
Now, you can not only park your car at San Jose’s downtown Market-San Pedro garage, but do a little shopping, too.
Four new mini stores. (Photo by Rick Jensen)
Twelve parking spaces on the San Pedro side have been converted into four micro stores to help give greater visibility to new, small business owners.