Category Archives: Enticing Events

Join the Food Gal and Chef Jared Montarbo of Alexander’s Steakhouse For A Cooking Demo

MacysAlexandersSteakhouseYou’re in for a meaty time when Chef Jared Montarbo of Alexander’s Steakhouse joins me for a cooking demo, 1 p.m. Sept. 18, at Macy’s Valley Fair in Santa Clara.

The upscale, Asian-inflected steakhouse recently re-opened in a new, larger location in the Main Street Cupertino development. Its centerpiece is a dry-aging room that’s visible right when you walk in the doors, where magnificently marbled Japanese Wagyu is on display.

Montarbo is a Bay Area-native, who enrolled at the California Culinary Academy at the young age of 17, before going to cook for Wolfgang Puck’s restaurants in Los Angeles and Las Vegas.

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Ancient Wheat For Those Who Are Gluten-Sensitive — And A Food Gal Giveaway

Italian cookies made with specialty einkorn flour.

Italian cookies made with specialty einkorn flour.

 

It’s a flour that has 30 percent more protein than modern wheat, along with ample amounts of B vitamins and iron.

But that’s not the only reason you should get to know einkorn. It’s also reportedly the world’s most ancient wheat and the only type to never have been hybridized.

What’s more, the gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative.

Carla Bartolucci and her husband started growing it in northern Italy seven years ago, after discovering that their daughter, who has gluten sensitivity, was able to eat pasta, bread, and other baked goods made with einkorn with no adverse effect. Today, the family is the largest grower of einkorn in the world.

They sell the flour, as well as products made from it under the Jovial brand. I had a chance to try samples recently, all of which are made in Italy.

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Behind the Scenes as El Celler de Can Roca’s Roca Brothers Cook in San Francisco

"The World'' being assembled at the San Francisco dinner prepared by the Roca brothers.

“The World” being assembled at the San Francisco dinner prepared by the Roca brothers.

 

It was a little like getting a backstage pass to a U2 concert.

Only way better.

That’s how I felt when I was invited to hang around in the kitchen on Wednesday night when the three Roca brothers, owners of the illustrious El Celler de Can Roca in Girona, Spain, were in San Francisco to cook a series of dinners at the Julia Morgan Ballroom.

After all, in the culinary world — Joan (chef), Josep (sommelier and maitre d’) and Jordi (pastry chef) — are rock stars of the utmost magnitude. Their restaurant not only has garnered three Michelin stars, but is rated #2 on the current list of “The World’s 50 Best Restaurants,” (they were #1 in 2013 and 2015).

Jordi, Joan and Josep Roca in the Julia Morgan Ballroom.

Jordi, Joan and Josep Roca in the Julia Morgan Ballroom.

What’s more, the multi-course, three-hour dinners were not open to the public. Instead, they were by invitation-only, with the 100 guests each night predominantly clients of Spanish bank BBVA Compass, which was sponsoring the Roca brothers’ whirlwind cooking tour. It spans three continents in five weeks with stops in London, Hong Kong, Phoenix, San Francisco (this week), and finally, Santiago de Chile.

Although Joan had come to the Bay Area in the spring on a prior scouting trip, this was the first time the other two brothers have visited San Francisco.

The 2016 tour is the third time BBVA has sponsored such an endeavor for the brothers. And what an undertaking it is. El Celler Can Roca closes for the entire month of August just for this, and almost the entire staff comes along for the ride. We’re talking the brothers plus 40 others.

The ballroom before the guests arrived.

The ballroom before the guests arrived.

Some of the featured wines for the evening.

Some of the featured wines for the evening.

Besides their personal luggage, the brothers travel only with their knives, and a few special ingredients, such as distillations that would be too difficult to make on location. One-of-a-kind serving ware is sent ahead. They go through one Iberico jamon leg per dinner. They source most everything else locally, making a point to use a few key ingredients particularly indigenous to the cities they are cooking in.

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Join the Food Gal and Dan Gordon of Gordon Biersch For A Cooking Demo

MacysDanGordonYou know you’re in for a rousing good time when Dan Gordon is in the house.

Join me when I host the South Bay’s famed brewmeister and founder of San Jose’s Gordon Biersch Brewing Company for a cooking demo, 2 p.m. Aug. 21, at Macy’s Valley Fair in Santa Clara.

Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.

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Join Yours Truly For the 2016 James Beard “Taste America” San Francisco Gala

A dessert from last year's Taste America San Francisco. (Photo by Marc Fiorito, Gamma Nine Photography)

A dessert from last year’s Taste America San Francisco. (Photo by Marc Fiorito, Gamma Nine Photography)

 

I’m thrilled to announce that I’ll be an emcee at the James Beard Foundation’s “Taste America” epicurean tour, with my fellow James Beard winner J. Kenji Lopez-Alt of Serious Eats, when it rolls into San Francisco for an unforgettable evening Nov. 4.

The 10-city tour, with stops that include Los Angeles, Chicago and Charleston, benefits the foundation, with a portion of proceeds to go toward culinary scholarships for local students in each region.

The San Francisco gala on Nov. 4, “A Night of Culinary Stars,” will take place at the InterContinental Hotel. The evening kicks off with a cocktail and hors d’oeuvres reception featuring morsels from top San Francisco chefs: Tim Archuleta of Ichi Sushi + Ni Bar, Srijith Gopinathan of Campton Place, Brandon Jew of Mister Jiu’s, Dennis Lee of Namu Gaji, Pim Techamuanvivit & Narciso Salvador of Kin Khao, and Martin Yan of M.Y. China.

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