Category Archives: Enticing Events

Upscale Candy, Lobster Galore & More

Gummy Love Bento Box ($60). (Photo courtesy of Sugarfina)

Gummy Love Bento Box ($60). (Photo courtesy of Sugarfina)

Sugarfina Coming to Santana Row

Champagne gummy bears? Twenty-four-karat gold marshmallows? Absinthe chocolate cordials?

Nope, these aren’t your run-of-the-mill candies.

Sugarfina, an upscale candy shop out of Southern California, is set to open in San Jose’s Santana Row in August with those goodies and a whole lot more.

Founders Rosie O’Neill and Josh Resnick set about to create a decidedly adult candy store. That means combing the world for exquisite sweets that appeal to a more sophisticated adult palate rather than a child’s super sugary cravings.

Gold-leaf marshmallow. (Photo by Sugarfina)

Gold-leaf marshmallow. (Photo by Sugarfina)

The 883-square-foot shop will be located next to Donald J. Pliner.

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A Very Special Cooking Demo with Ming Tsai and the Food Gal at Macy’s

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Macy’s Valley Fair in Santa Clara and yours truly, the Food Gal, are thrilled to welcome celeb Chef Ming Tsai for a cooking demo at 6 p.m., May 21.

A member of Macy’s Culinary Council, Tsai is the Yale-educated, James Beard Award-winning chef-owner of acclaimed Blue Ginger and Blue Dragon restaurants in Massachusetts, and host of “Simply Ming” on public television.

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BITE Silicon Valley, New Howie’s Artisan Pizza, and More

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BITE Silicon Valley

Doesn’t it always seem like the cool food extravaganzas always bypass the South Bay and take place in San Francisco, Napa or Pebble Beach instead?

Not anymore.

Get ready for BITE Silicon Valley, June 5-7 at Levi’s Stadium in Santa Clara.

A brand-new event, it promises to showcase the intersection of food and tech in this booming, dynamic valley.

Of course, there will be a grand tasting, June 6 and June 7, with a plethora of the biggest-name chefs and wineries doling out gourmet tastes. Cooking, app and technology demos also will abound.

What’s more, on June 5, luminaries will gather at a conference to discuss such topics as: “What Are You Doing to Enable the Planet to Feed 9 Billion People”; “The Challenge of Food Waste”; “The Renewed Debate on GMOs”; and “The Story of Loco’l — Bringing Restaurants to Food Deserts.”

If you’re familiar with the latter, you know that’s the project by Coi’s Chef Daniel Patterson and Kogi Truck entrepreneur Roy Choi to revolutionize the fast-food burger industry by creating a model business that stresses good-for-you, affordable eats.

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Join the Food Gal and the Oaxacan Kitchen Mobile for A Macy’s Cooking Demo

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From the moment I tasted its lusty mole sauces and made-to-order, griddled corn tortillas, I fell in love with the Oaxacan Kitchen.

You will, too, when its founder Ron Kent joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. May 7.

You may think you know Mexican food. But Oaxacan Kitchen — which has its own food truck that makes the rounds of the Peninsula, as well as food stands at local farmers markets — sets itself apart from the run-of-the-mill with its richly authentic flavors.

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Tantalizing Tastes From the 8th Annual Maui County Ag Fest

San Francisco Chef Ritchie Nakano shows off his saimin dish at the Maui County Ag Fest live cook-off event. Nakano was the only chef to use Spam in his dish.

San Francisco Chef Richie Nakano shows off his saimin dish at the Maui County Ag Fest live cook-off event as Maui Chef Jeff Scheer looks on. Nakano was the only chef to use Spam in a dish.

 

MAUI, HAWAII – Despite its rich soil and tropical, year-round growing season, Hawaii actually imports about 90 percent of its food. To promote a growing trend toward locavorism, the Maui County Farm Bureau has hosted its Maui County Ag Festival for the past eight years.

For the fourth time, I was lucky enough to be invited as a guest judge for the event by the Maui Visitors Bureau.

The all-day event on April 4 drew hundreds to the Maui Tropical Plantation to eat, drink, and mingle with chefs and farmers. A lively farmers market gave folks the chance to buy Maui-grown strawberry papayas, avocados, apple bananas and even hand-pounded poi.

An assortment of food trucks made sure there was no shortage of food. In fact, I hate to admit that my day consisted of: Pigging out at Chef Kyle Kawakami’s Maui Fresh Streatery Gourmet Food Truck, which changes its menu according to the local ingredients available each week; followed by judging 12 dishes prepared by chefs in the live cook-off; then judging another 12 dishes in the Grand Taste event, where each chef had to make a dish spotlighting an ingredient grown by a local farm.

Maui Fresh Streetery truck.

Maui Fresh Streatery truck.

The truck's poutine topped with Maui Cattle Co. braised short ribs.

The truck’s poutine topped with Maui Cattle Co. braised short ribs.

My eating didn’t end there, either. Even though I vowed I was done after that, I somehow ended up at the chefs after-party at Chef Sheldon Simeon’s Migrant restaurant, where plate after plate descended upon the table in a non-stop parade.

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