View all posts filed under 'Chefs'

Green Beans with Japanese Flair

Friday, 23. May 2014 5:26

Green beans you won't be able to stop eating.

Green beans you won’t be able to stop eating.

 

Planning a picnic this Memorial Day? Or a backyard barbecue this long weekend?

Then, you’ve got to make these green beans.

I guarantee they will be the talk of the table.

I first made “Green Beans with Miso and Almonds” last Thanksgiving as a novel alternative to the usual green bean casserole. My in-laws couldn’t stop eating it. Each of them kept reaching for seconds, even thirds. Now, whenever my husband sees me trimming fresh green beans from the farmers markets, he secretly hopes they’re destined for this dish.

Read the rest of this entry »

Category:Asian Recipes, Chefs, General, Recipes (Savory) | Comments (5) | Author:

A Glutton for Butter Mochi

Wednesday, 21. May 2014 5:25

Butter mochi -- my downfall.

Butter mochi — my downfall.

 

Last week, I gorged myself.

And I blame Chef Jeffrey Stout for it.

You see, after a recent trip to Hawaii, I happened to post a photo on Facebook of a unique sweet treat that I enjoyed there that was quite new to me: butter mochi.

Stout, former chef of Alexander’s Steakhouse in Cupertino who’s now building his own restaurant, Orchard City Kitchen in Campbell, did what any self-respecting chef would do when he spied the photo and sensed my longing — he emailed me a recipe for it.

Curses!

It was far easier to make than I thought it would be. When I tried a piece, I immediately ate a second, then had to restrain myself from reaching for a third.

Chef, what have you done!

The recipe comes from Stout’s neighbor, Taryn Esperas, who has been known to make this for neighborhood block parties, where it’s always one of the first things to be gobbled up.

It’s cake. But not. It’s custard. But not really. It’s sort of its own delightful hybrid.

Read the rest of this entry »

Category:Asian Recipes, Chefs, General, Recipes (Sweet) | Comments (14) | Author:

A Singular Take on Thai at Kin Khao

Friday, 16. May 2014 5:26

Kin Khao's version of chips and dip. Truly addictive.

Kin Khao’s version of chips and dip. Truly addictive.

Let’s get this out of the way at the start: I’ve never visited Thailand. And with the exception of Chef Andy Ricker’s former trendy Ping restaurant in Portland, Ore., the Thai food I’ve experienced has been relegated to mom-and-pop places doing their best but not looking to pioneer in any way.

As such, I’m no Thai food expert by any means.

But all I know is that the Thai food at San Francisco’s new Kin Khao is unlike anything I’ve ever tasted before.

Kin Khao, which is a colloquialism for “let’s eat,” was opened a few months ago by first-time restaurateur Pim Techamuanvivit.

If you’ve followed her long-time blog, Chez Pim, you know she’s a stickler when it comes to perfecting flavors and techniques.

She’s not behind the burners, herself. But the dishes are crafted from recipes she learned from her grandmother and aunts. Chef de Cuisine Michael Gaines, former sous chef of Michelin two-starred Manresa in Los Gatos, heads the kitchen and translates her vision onto the plates. And unless you’ve been asleep for a decade, you probably already know, too, that Techamuanvivit’s long-time companion is Manresa’s Chef-Owner David Kinch.

Sign

DiningRoom

The 78-seat restaurant is housed in the Parc 55 hotel downtown. It can be a little hard to find, as it’s located on the second floor with minimal signage. The easiest route is to enter directly from the corner of Mason and Ellis. In any event, once you hit the lobby level, just follow the whiff of steamed jasmine rice to find it.

What makes the food at Kin Khao so different?

First, the concise menu is made up of dishes that you don’t often find at other Thai establishments in the Bay Area.

Second, a tight fist is exercised when it comes to sweetness. In fact, even the “Number One Brand” Thai iced tea ($5) was the least sweetened version I’ve ever tasted, allowing the slightly tannic and floral qualities of the tea to shine through more prominently.

Read the rest of this entry »

Category:Chefs, General, Restaurants | Comments (3) | Author:

My Q&A at the Googleplex with Pastry Chef Bill Corbett of Absinthe

Monday, 12. May 2014 5:26

Yours truly, interviewing Pastry Chef Bill Corbett, at Google headquarters. (Photo courtesy of Google)

Yours truly, interviewing Pastry Chef Bill Corbett, at Google headquarters. (Photo courtesy of Google)

 

It’s not every day you get to visit Google headquarters in Mountain View.

But a few weeks ago, I was fortunate enough to be asked to do an event there with Pastry Chef Bill Corbett of Absinthe Brasserie & Bar at San Francisco.

Corbett is one of the more than 50 chefs featured in my cookbook, “San Francisco Chef’s Table” (Lyons Press).

Read the rest of this entry »

Category:Chefs, Enticing Events, General, Google/Tech/Corporate Cafes, More Food Gal -- In Other Publications, Restaurants, Videos & Podcasts | Comments (4) | Author:

Join the Food Gal and Chef Anthony Jimenez of The Table at Macy’s Valley Fair

Friday, 9. May 2014 5:26

MacysTheTable

Burgers, meatballs, meatloaf — and all those delicious Americana foods.

You’ll learn the secret to making iconic meaty dishes like that when Chef de Cuisine Anthony Jimenez of The Table joins me for a cooking demo at Macy’s Valley Fair at 2 p.m. May 17.

The Table is a popular farm-to-table establishment in San Jose’s Willow Glen neighborhood that was opened by long-time local chef, Jim Stump, of the Los Gatos Brewing Company.

Read the rest of this entry »

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