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Fried Chicken Galore, Chef of Compassion & More

Monday, 8. September 2014 5:25

Who's ready for unlimited fried chicken? Yeah, that's what I'm talking about. (Photo courtesy of Tasting Table)

Who’s ready for unlimited fried chicken? Yeah, that’s what I’m talking about. (Photo courtesy of Tasting Table)

Tasting Table Presents “Bubbly + Crunch”

Great fried chicken will make your eyes roll back into your head. So, too, a fabulous sparkling wine.

Leave it to Tasting Table to pair the two together in one unforgettable night.

Head to “Bubbly + Crunch,” 7 p.m. to 10 p.m. Sept. 18 at American Steel Studios in Oakland.

Think unlimited fried chicken and bottomless glasses of Gloria Ferrer sparkling wine, plus custom cocktails. But wait, there’s more — dessert, of course.

Fried chicken and waffles from FarmerBrown-Little Skillet. (Photo courtesy of Tasting Table)

Fried chicken and waffles from FarmerBrown-Little Skillet. (Photo courtesy of Tasting Table)

Among those dishing up the fried chicken will be: Namu Gaji, Comstock Saloon, Nombe, Pican, Miss Ollie’s, Boxing Room, Abura-Ya, The Thomas, Farmerbrown’s-Little Skillet, and Grease Box. The sweets will be courtesy of: Humphry Slocombe, Pop Art Bakeshop, Delise Dessert Café and Sweet Collections.

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Category:Chefs, Enticing Events, General | Comments (1) | Author:

A Meal of A Lifetime: My Dinner at Nathan Myhrvold’s Modernist Cuisine Laboratory

Wednesday, 3. September 2014 5:28

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

 

BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.

In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

Plating in action.

Plating in action.

A reminder that you are dining in an actual science laboratory.

A reminder that you are dining in an actual science laboratory.

Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:

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Category:Chefs, Cool Cooking Techniques, Enticing Events, General, Google/Tech/Corporate Cafes, Great Finds, More Food Gal -- In Other Publications, Travel Adventures | Comments (13) | Author:

St. Helena’s Press Welcomes A Most Appropriate New Chef

Wednesday, 27. August 2014 5:25

The very clever carrot "hot dog'' at Press in St. Helena.

The very clever carrot “hot dog” at Press in St. Helena.

 

Earlier this summer, Press in St. Helena welcomed a new executive chef — Trevor Kunk, who was the chef de cuisine at Blue Hill New York for seven years.

It’s a most apropos choice, given that Blue Hill is renowned for its almost painstaking use of locally grown ingredients, including those from its own farms, and the fact that Press is very much a root-to-shoot, nose-to-tail steakhouse with the bulk of its provisions coming from its 13-acre Rudd Farms and Chef’s Garden.

In Kunk’s hands, the food at Press embodies the garden even more so now, as evidenced by my recent dinner there when I was invited in to dine as a guest of the restaurant. My dinner was a week ago, prior to last Sunday’s 6.0 earthquake in Napa. Fortunately, no damage occurred at Press, which is operating as usual.

Press was founded by Wine Country mover-and-shaker Leslie Rudd, who also owns Rudd Oakville Estate and Dean & DeLuca. The graceful restaurant was designed by Howard Backen, who has been responsible for the look of the Restaurant at Meadowood in St. Helena, Archetype in St. Helena, Kokkari in San Francisco, and a slew of premiere wineries including Harlan Estate, Ram’s Gate, Dana Estates and Bond Estates.

You can't miss the sign on Highway 29.

You can’t miss the sign on Highway 29.

The beautiful, light-filled dining room.

The beautiful, light-filled dining room.

The soaring barn-like restaurant fills with natural light, lending a casual but elegant ambiance. With an old-fashioned, hand-crank grape press as its logo, Press takes wine seriously. There are more than 1,500 Napa Valley selections, with a specialization in Cabernet Sauvignon, that you can thumb through on an electronic tablet. Or just put your hands in Sommelier Angela Stem’s hands. After all, with a surname like that, how can you go wrong?

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Category:Chefs, General, Restaurants, Travel Adventures, Wine | Comments (10) | Author:

Join the Food Gal and Chef Philippe Breneman of the Lexington House at Macy’s Valley Fair

Wednesday, 20. August 2014 5:26

MacysLexingtonHouse

It’s a little bit of San Francisco in downtown Los Gatos.

The Lexington House, which opened in September 2013, boasts a modern speakeasy vibe with plenty of craft cocktails and inspired farm-to-table cooking. Get a taste when Chef Philippe Breneman joins me to create a signature dish at a cooking demo at 6 p.m. Aug. 28 at Macy’s Valley Fair in Santa Clara.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person | Comments (3) | Author:

The Allure of Shiso

Wednesday, 13. August 2014 5:26

Fresh tomatoes, soy sauce, olive oil and shiso flavor this wonderful cold noodle dish.

Fresh tomatoes, soy sauce, olive oil and shiso flavor this wonderful cold noodle dish.

 

Long ago, my husband jokingly gave me the rather apt but embarrassing nickname of “Black Thumb Jung.”

I admit I’m no Martha Stewart when it comes to nurturing my backyard. In fact, I’m sure Martha would give me one of her telling looks if she only knew that I’ve actually killed ivy and cactus. Things that people say are impossible to kill. I’ve done it, though, with my lethal gardening skills.

But there is an exception to that predictable massacre. I can grow shiso like nobody’s business.

OK, I admit it doesn’t take much for that to happen. Years ago, I planted one seedling in a pot and ever since then, I watch it die over the winter, only to regenerate on its own in summer, when it grows with abandon.

Every summer, I get big green leaves with saw-toothed edges that have the unmistakable and unusual taste of basil crossed with citrus crossed with mint. An Asian herb in the mint family, it’s most commonly found as a garnish on sashimi plates in Japanese restaurants. When I am dining out, I always save it for last. Its bright, refreshing jolt is like a natural after-dinner mint candy.

Yup, I grew that shiso.

Yup, I grew that shiso.

Though I most often add it to summer salads, I’m always on the lookout for new ways to use my home-grown shiso. That’s why this recipe for “Cold Udon with Fresh Tomatoes” caught my eye. It’s in the newest cookbook by New York City Chef Tadashi Ono, of which I received a review copy. “Japanese Soul Cooking” (Ten Speed Press) is full of recipes for ramen, gyoza, donburi, curry and other comfort dishes typically found in mom-and-pop restaurants or made by home-cooks.

This cold noodle dish could not be more effortless. Seriously, it would take you longer to take a shower than to make this.

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Category:Asian Recipes, Chefs, General | Comments (12) | Author: