Category Archives: Enticing Events

Discount on FallFest, Plus Happenings in the South Bay/Peninsula

A scene from last year's FallFest. (Photo courtesy of San Francisco magazine)

A scene from last year’s FallFest. (Photo courtesy of San Francisco magazine)

Fall for FallFest in San Francisco

If you’re mourning the end of summer, you’re sure to rejoice that it’s fall with FallFest, the outdoor foodie fest noon to 4 p.m. Oct. 10 at Justin Herman Plaza in San Francisco.

Presented by San Francisco magazine, the event supports Meals on Wheels of San Francisco, which provides meals to home-bound seniors.

Enjoy live music, cooking demos, and tantalizing tastes from some of the Bay Area’s premier chefs, wineries and breweries.

Among those participating will be: 25 Lusk, Barbacco, Gaspar Brasserie, Cairdean Estates, and Blackbird Vineyards.

Tickets are $110 in advance; $125 at the door.

Get $10 off your ticket if you purchase before Oct. 2 and use the code: FOODGAL

Tacolicious Comes to Santana Row

San Francisco’s Tacolicious, which already has a venue in Palo Alto, is expanding even farther south with an outpost in Santana Row in San Jose.


It is expected to open sometime around February 2016 in the old Lavazza space.

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Join the Food Gal For a Cookbook Signing at Litquake

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If you like to read and if you like to eat — I mean, who doesn’t? — you won’t want to miss all the fun at Litquake’s “Eat, Drink, and Be Literary” event, 11 a.m. to 5:30 p.m. Oct. 11 at Z Space in San Francisco’s Mission District.

Especially because yours truly along with photographer extraordinaire Craig Lee will be on hand to sign copies of our cookbook, “San Francisco Chef’s Table” (Lyons Press).

Craig and I will be doing our signing at San Francisco’s premier literary festival from 1:15 p.m. to 2 p.m. that day. For added incentive, I’m bringing cookies baked from a recipe from the book that will be doled out until they run out.


We’ll be in great company, too. Others participating in the signings and panels include:

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Join the Food Gal and Mayfield Bakery Pastry Chef Samantha Miotke For A Cooking Demo


It’s guaranteed to be a sweet time when yours truly teams with Executive Pastry Chef Samantha Miotke of Palo Alto’s Mayfield Bakery & Cafe for a delightful cooking demo 2 p.m. Sept. 19 at Macy’s Valley Fair in Santa Clara.

A graduate of the California Culinary Academy, Miotke was hooked on creating sugary treats ever since she was a little girl, playing with her Easy-Bake Oven.

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Get Ready For A Feast Of Greens — And A Food Gal Giveaway

The makings for a tasty vinaigrette from Gift A Feast.

The makings for a tasty vinaigrette from Gift A Feast.

Perk up summer salads with a zesty vinaigrette of California olive oil, late harvest Viognier-honey vinegar and mustard made with Cabernet Sauvignon grapes.

It’s easy to do so with Gift A Feast, a San Francisco company that sources local gourmet products, wraps them up in a pretty package, then ships nationwide with a hand-written note attached.

I had a chance to test out a sample of its “For A Feast of Greens” gift set ($54.95).

The lovely wrapped box holds a trio of goodies: a bottle of Rio Bravo Ranch Blend Extra Virgin Olive Oil, made by a fifth-generation farming family near Bakerfield, using Ascolano, Picual and Coratina estate olives, which has a buttery finish and tomato leaf-aroma; Katz Late Harvest Viognier-Honey Vinegar that is sweet, fruity, tangy and has a hit of vanilla from being aged in wood barrels; and KL Keller Violet Mustard, which is the color of tapenade, has a coarse texture from mustard seeds, and possesses a deep red wine flavor from grape must (concentrated, unfermented juice).

Also enclosed with the gift box is a recipe card for a simple vinaigrette using those three ingredients. You just need to add sea salt to taste to have a fruity, piquant and tangy dressing perfect for any combination of crisp greens. Add a few slivers of fresh plums and some toasted or candied walnuts, and you have a winning salad as easy as that.

The wrapped box.

The wrapped box.

And what it holds inside.

And what it holds inside.

CONTEST: One lucky Food Gal reader will win a free “For A Feast of Greens”  gift box. Entries, limited to those in the continental United States, will be accepted through midnight PST Aug. 29. Winner will be announced Aug. 31.

How to win?

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Add Robert Mondavi Cab to That BBQ Sauce, Why Don’t You? (Plus A Food Gal Giveaway)

Cabernet Sauvignon in barbecue sauce -- what's not to like?

Cabernet Sauvignon in barbecue sauce — what’s not to like?


What’s better than sipping a nice wine while enjoying a summer backyard barbecue?

Adding some of that wine to the actual barbecue sauce, that’s what.

And that’s exactly what Woodbridge Wines by Robert Mondavi has done.

It’s added a good glug of its Cabernet Sauvignon to create a limited-edition Daddy Sam’s & Woodbridge Wine ‘Cue Sauce. Texas-based Daddy Sam’s has been making barbecue sauces for generations.

You know it’s a good sign when the Cabernet Sauvignon is the first item listed under the ingredients list. The pourable sauce is at once smoky, tangy, sweet, savory and just a little bit spicy, thanks to molasses, tomato puree, vinegar, Worcestershire sauce, mustard, garlic, cayenne, and jalapeno.

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