The signature Rachel’s Cake. (Photo by Carolyn Jung)
Hands-On Valentine’s Baking Classes
Sure, you can go out to dinner with your sweetie in honor of Valentine’s Day. But why not bake something together for an especially sweet time instead?
Rachel’s Cakes of Burlingame is offering just that — two-hour, hands-on classes designed for couples to bake and decorate homemade sugar cookies.
The classes are: 6 p.m. to 8 p.m. Feb. 13; and 1 p.m. to 3 p.m. and 5 p.m. to 7 p.m. on Feb. 14.
Each class is limited to four couples, and includes lessons in rolling, baking and decorating. Appetizers and beverages also will be served. You can take home your decorated cookies, as well as any unfinished ones with a supply of icing to complete them at home.
The class is $150 per couple. Reservations are required by calling (650) 393-4514. If you can’t make it to any of these, you’ll be glad to know Rachel’s offers other classes throughout the year.
On the flip side, if you want to leave the baking to someone else for Valentine’s Day, owner Rachel Richanbach will be happy to create a rustic or custom cake.
I had a chance to try some samples recently. Her cakes are all very moist, and taste quite homey.
Can you smell the heavenly butter and sugar yet?
You will at 6 p.m. Feb. 10 when Christy Ikezi of San Jose’s 2nd Story Bakeshop joins me for a baking demo at Macy’s Valley Fair in Santa Clara.
The San Jose bakery specializes in long-fermented organic artisan breads, as well as sweet treats such as pear pie cookies, almond crisps, and dark chocolate sea-salt cookies. Its breads are sold at select South Bay farmers markets, as well as Whole Foods in Cupertino and on The Alameda in San Jose.
The herring sampler at Volta.
Chef Staffan Terje has been cooking up such brilliant Italian food for decades in San Francisco at his Perbacco and Barbacco restaurants, that it’s easy to forget he’s actually Swedish.
Now, the Stockholm-born chef is finally getting a chance to flex and flaunt his Scandinavian heritage with his Chef de Cuisine Keven Wilson, late of Perbacco.
During the holidays, his newest restaurant with business partner Umberto Gibin, opened quietly in downtown San Francisco in the former space of Tom Colicchio’s Wichcraft.
Volta is a brasserie that serves Scandinavian-French food with verve.
Chef Staffan Terje and Proprietor Umberto Gibin.
Comfortable and classy, that’s the look of this dining room.
A couple weeks ago, I had a chance to dine as a guest of the restaurant, a cavernous space that once was fairly plain and utilitarian, which now is a lot cozier, thanks to half-partitions that section the dining room without enclosing it.
The Ahwahnee looking as it should in winter.
YOSEMITE NATIONAL PARK, CA — Last week, I had the great pleasure of returning for the fourth year in a row to help host the incomparable 31st Annual Chefs’ Holidays event at The Ahwahnee in Yosemite.
Besides the stellar chefs, the welcoming staff, and the outstanding food, there was one other unforgettable highlight: snow.
Yes, after four years of drought, and a January a year ago where it was so dry and warm that I hiked in a T-shirt, it was a joy to see Yosemite dusted in powdery, fluffy white, looking every bit its picture-postcard self.
(L to R): Sous Chef Daniel Gomez Sanchez of La Toque, Executive Chef Ken Frank of La Toque, Sarah and Evan Rich of Rich Table, and David Bazirgan of Dirty Habit.
Chefs’ Holidays takes place every January through early February. It is comprised of eight sessions, with each one spotlighting three renowned chefs, each of whom does a cooking demo. There is a wine reception to meet all the chefs. Each session ends with a gala dinner prepared by the headliner chef or all three participating chefs.
At Bushido Izakaya in downtown Mountain View, you’ll find clever cocktails and creative Japanese small plates. Plus something more.
An adherence to sustainable seafood.
That’s more rare than you think when it comes to the offerings at most Japanese restaurants. But Chef Isamu Kanai has made it his mission to do right by the world’s oceans.
Come see the inventive sushi he dreams up, when he joins me for a cooking demo at 2 p.m., Jan. 30 at Macy’s Valley Fair in Santa Clara.