Category Archives: Bakeries

From Roy’s — Or The Story of the $50 Panettone

From Roy's dark chocolate panettone -- fit for a king or queen.

From Roy’s dark chocolate panettone — fit for a king or queen.

 

When I told my husband, who is notoriously frugal (he’d call himself, “cheap”), that I was writing a story about a pastry chef who makes a $50 panettone, he was beside himself.

He rolled his eyes, completely flabbergasted. Who in their right minds, he thought, would pay that much for an Italian Christmas bread that you can get for a song on the shelves at Cost Plus?

Then, I cut him a thick slab of the handmade dark chocolate panettone made by From Roy’s of Richmond. He put a forkful in his mouth. He let out a sigh. Then, he actually said, “OK, I can see paying $50 for this.”

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A Visit to Koko Head Cafe, Tin Roof, and the Huge Shirokiya Village Walk

Breakfast is served -- by Chef Lee Anne Wong at her Koko Head Cafe.

Breakfast is served — by Chef Lee Anne Wong at her Koko Head Cafe.

Honolulu’s Koko Head Cafe

OAHU, HAWAII — Even if you think you’re not a breakfast person, you will be after eating at Chef Lee Anne Wong’s Koko Head Cafe.

The down-home Hawaiian diner entices from the get-go, as I found when I was invited in as a guest two weeks ago.

Three years ago, the former “Top Chef” contestant made the big move to Hawaii from New York, after falling for a local farmer.

Shortly afterward, she opened her lively joint that serves only breakfast and brunch.

Whether you favor sweet or savory, you’re sure to find something to enjoy.

Fruit-topped bruschetta.

Fruit-topped bruschetta.

Each day, there is a different dumpling offered.

Each day, there is a different dumpling offered.

For us, that meant Breakfast Bruschetta ($6) — toasted bread slathered with macadamia yogurt and garnished with fresh tropical fruit. I’d eat this every morning quite happily.

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Take Five With Chefs Graham Elliot, Lincoln Carson, Michelle Karr-Ueoka, and Rory Hermann

Chef Graham Elliot, who is hilarious. Note the shirt.

Chef Graham Elliot, who is hilarious. Note the shirt.

 

MAUI, HAWAII — This year’s Maui portion of the Hawaii Food & Wine Festival featured an impressive line-up of illustrious chefs.

I had a chance to sit down with four of them last week: Graham Elliott who’s become one of the most recognizable faces, thanks to his stints judging “MasterChef” and “Top Chef”; Rory Hermann, director of culinary operations for Sprout Restaurant Group in Los Angeles, which includes Otium, Bestia, Republique, Barrel & Ashes, and the Rose Cafe; Lincoln Carson, one of the nation’s premier pastry chefs who worked for eight years with the Michael Mina Group, and now has his own Lincoln Heavy Industries Pastry & Hospitality Consulting company in Los Angeles; and Pastry Chef Michelle Karr-Ueoka, who owns MW Restaurant in Honolulu with her husband, Wade Ueoka.

They were all part of the festival’s “A Chef’s Paradise. The walk-around evening repast, held on the lawn at the Sheraton Maui Resort & Spa, featured cocktails, wines, and creative bites.

The chefs talked about their favorite Hawaiian ingredients, their guilty pleasures, and more. Carson and Karr-Ueoka also confirmed that they will be partnering with Michael Mina to open specialty food boutiques in his The Street, a gourmet food hall, in the newly transformed International Market Place in Honolulu. Look for The Street to open sometime in the first half of 2017. It will join Mina’s StripSteak, which opened its doors there earlier this summer.

Elliot's dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Elliot’s dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Graham Elliot

Q: What’s it been like for you to be on all of these TV cooking competition shows?

A: It’s super fun. I get to be myself on them. I want to educate people about cooking. If you have a contestant on “MasterChef,” the worst thing you can do is s–t on them about making something awful. Instead, I try to tell them how it could be better.

Q: Your favorite Hawaiian ingredient?

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Join The Food Gal and Pastry Chef Dries Delanghe of Alexander’s Patisserie For A Baking Demo

MacysAlexandersPatisserie

Get ready for the sweetest demo ever when Pastry Chef Dries Delanghe of Alexander’s Patisserie in Mountain View joins me for a baking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. June 14.

The Belgium-born, acclaimed pastry chef starting baking at the young age of 14. After graduating at the top of his class with a bachelor’s degree in pastry techniques from a program in Bruges, Delanghe moved to Paris to train with the legendary Pierre Herme.

He followed that up with a stint as pastry sous chef at Joel Robuchon’s Las Vegas restaurant, before being hired as the executive pastry chef of Alexander’s Patisserie when it opened its doors in 2014.

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Five Favorite Memories of My Mom

Mother's Day morning was made for Morning Glory muffins.

Mother’s Day morning was made for Morning Glory muffins.

 

1. My Mom was the epitome of lady-like. She always wore dresses or skirts — even on the weekends. I cannot even fathom her ever donning a pair of jeans. In fact, the only time I saw her in slacks was in photos from the cruises she took with my Dad, when pants were required attire for some events. Even today in my mind’s eye, that’s how I still picture her — with her hair coiffed perfectly, and dressed in a silky blouse tucked into a knee-length skirt.

2. She taught me how to sew and knit — and in so doing, the importance of a job done right. Eager to finish the scarf or jacket I was making, I’d often race through it if I could. But my Mom’s eagle eyes would see the dropped stitch that created that wayward little hole in the pattern or the seam that wasn’t exactly straight. I’d point out that the seam was on the inside and nobody would ever see it, only to have her tell me that I’d always know it was there even if no one else did. So, of course, I ripped it out and started over again until it was the way it should be.

3. Even though she worked full-time while raising three kids, cooking never seemed to be a chore to her. Not on harried weeknights. Not on weekends, either. In fact, when she suffered a stroke, it was cooking that she missed most. After enduring months of rehabilitation to regain her sense of balance and the strength in her arms, it was almost as if being able to stand at the stovetop with her trusty wok again was her greatest triumph. That was when I realized just how much feeding her family truly meant to her.

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