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Join the Food Gal and Pastry Chef Carlos Sanchez of Parcel 104 for A Macy’s Cooking Demo

Monday, 3. November 2014 5:25

MacysCarlosSanchez

You’re in for the ultimate sweet time when I host Chef Carlos Sanchez of Santa Clara’s Parcel 104 for a cooking demo at Macy’s Valley Fair in Santa Clara at 6 p.m. Nov. 6.

Born in Columbia, Sanchez crafts delightful, dainty sweets served in trios that are always worth the calories. His smooth, eggy flan is the stuff of legends.

Trained in both the savory and dessert sides of the kitchen, Sanchez has incorporated such unusual ingredients as bell peppers and candy cap mushrooms into his memorable desserts.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person | Comment (0) | Author:

A Taste of Pan dei Morti

Friday, 31. October 2014 5:25

Have you had your Pan dei Morti yet?

Have you had your Pan dei Morti yet?

 

All Saints Day, Nov. 1, and All Souls Day, Nov. 2, just got a little sweeter.

Thanks to Emporio Rulli, that is.

In commemoration of All Saints Day, which honors all saints, and of All Souls Day, which is a day of prayer for the deceased, the Italian bakery is baking a new bread, Pan dei Morti.

I recently had a chance to try a sample of this new treat, which will be available through December at all Emporio Rulli locations, plus on its online site.

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Category:Bakeries, Chefs, General, New Products | Comments (4) | Author:

An Easier Miso-Glazed Fish

Wednesday, 29. October 2014 5:26

Miso-glazed black cod to enjoy in the comfort of your own home.

Miso-glazed black cod to enjoy in the comfort of your own home.

 

Got a tub of miso lingering in the back of the fridge? And a great piece of fresh, fatty fish you just picked up at the market?

Then, you have the makings of a restaurant-quality dish at home in no time.

If you’ve ever had the pleasure of dining at a Nobu Matsuhisa restaurant, you probably know one of his signature dishes quite well. Miso-marinated black cod is one of those dishes you can’t help but order again and again. It’s just that good.

You have rich, succulent fish fillet coupled with the umami bomb known as miso. The fermented soybean paste gives the fish a powerhouse of meaty, salty savoriness that’s downright craveable.

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Category:Asian Recipes, Chefs, General, Recipes (Savory), Seafood | Comments (10) | Author:

Join the Food Gal in Conversation with Cronut Creator Dominique Ansel

Monday, 27. October 2014 5:25

Yup, the pastry meister behind the Cronut is coming to town.

Yup, the pastry meister behind the Cronut is coming to town.

 

Join yours truly as I host a Q&A with the legendary Pastry Chef Dominique Ansel at 6 p.m. Nov. 4 at Williams-Sonoma in Palo Alto’s Stanford Shopping Center.

Yes, the man who started the Cronut craze is coming to the Peninsula to sign copies of his new cookbook, “Dominique Ansel: The Secret Recipes” (Simon & Schuster).

Ansel, a James Beard Award winner, was classically trained in Paris and was formerly executive pastry chef at Daniel in New York.

The one and only Dominique Ansel. (Photo by Lam Thuy Vo)

The one and only Dominique Ansel. (Photo by Lam Thuy Vo)

He opened his eponymous bakery in New York in 2011. Since then, throngs have lined up each day before dawn, hoping to snag his irresistible mashup of a croissant and a doughnut. Or a Cookie Shot. Or a Waffle Affogato. Or another of his wildly whimsical concoctions.

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Category:Bakeries, Chefs, Enticing Events, More Food Gal -- In Person | Comments (4) | Author:

Oak & Rye and Oh, Those Pies!

Friday, 24. October 2014 5:25

The "California 2.0'' at Oak & Rye.

The “California 2.0” at Oak & Rye.

 

It’s taken me nearly a year to finally make it to Oak & Rye, the much lauded pizza joint in downtown Los Gatos. But it was well worth the wait.

You see, the restaurant does not take reservations unless you come with an army of 10 people. That means you have to play the waiting game. And given how popular the place is, the wait can be extensive.

But finally, I cleared my schedule, and arrived with my husband around 5:30 p.m. on a recent Saturday. Good thing we got there when we did, too, because while we were seated immediately, a mere half hour later the place was packed.

It’s easy to see why. It’s a loud, lively place with creative cocktails and a menu sure to please most any palate. It’s got an idiosyncratic vibe, what with its framed vintage album covers from the Blues Brothers and Culture Club on the wall, not to mention a gleaming bronze boar head mounted as if it’s keeping an eye on the kitchen.

The mascot, perhaps?

The mascot, perhaps?

Old album covers grace the walls.

Old album covers grace the walls.

Our table was right next to the open kitchen, whose centerpiece is the copper mosaic wood-fired oven.

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Category:Chefs, General, Pizza, Restaurants | Comments (6) | Author: