Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.
Category Archives: Enticing Events
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.
When I was a kid growing up in my parents’ San Francisco home, there were two refrigerators — the main one in the kitchen, and an auxiliary one downstairs in the garage.
It was the latter one that was filled with extra provisions — tubs of tofu, cartons of orange juice, and big glass jars of pickles.
My Mom’s pickles.
She would save big glass jars and reuse them, packing them with cauliflower florets, slices of carrots, and stems of mustard greens. She’d pour in hot white vinegar diluted with a little water and mixed with a few mustard seeds, bay leaves and peppercorns, before capping the jars, and storing them in that refrigerator.
As the days and weeks went on, we’d enjoy the pickles of her labor. Their snap and tang would jazz up simple green salads or sandwiches. But often, I’d just fish out a few pieces to eat solo for an entirely satisfying snack.
So when Jarden Home Brands, maker of the Ball brand of home-canning products, sent me its “The All New Ball Book of Canning and Preserving” (Oxmoor House), I leafed through the more than 350 recipes, and came to a halt at one in particular.
How do I love lamb?
Let me count the ways.
I love it so much that if it’s on a menu, I will always make a beeline for it over beef.
I love that my father would take the time on weekends to make his special curry lamb in a pressure cooker on the stovetop, complete with carrots, onions and turnips, all tinged with that golden colored sauce.
I love that my husband enjoys cooking a leg of lamb studded with garlic and rosemary in his Big Green Egg, which we can then enjoy with hummus and pita for nights on end.
And I love that Niman Ranch, when it was still owned by Bill Niman, would host an annual outdoor barbecue bash for media, friends and ranchers, where I was lucky to be introduced to the delights of grilled lamb riblets, which are tiny yet exquisitely juicy.
The American Lamb Board’s multi-city, culinary cook-off competition will feature a dozen of the Bay Area’s best chefs vying for “Best in Show,” “People’s Choice,” and other best-of categories. The winner will face other Lamb Jam champions in the finale in September in New York.
The participating chefs will be:
Robert McCarthy – Thirstybear Brewing Company
Sophina Uong – Calavera
Francis Hogan – Sabio On Main
Jay Abrams – Bi-Rite Market
Alan Fullerton – Pacific Coast Brewing Co.
Brandon Rice – Rich Table
Parke Ulrich – Epic Steak
David Bazirgan – Dirty Habit
Wesley Shaw – Presido Social Club
Michael Cassady – Kuleto’s
John Griffiths – Bluestem Brasserie
Mike Espinoza – Hogs & Rocks
CONTEST: Two lucky Food Gal readers will each win a pair of tickets to the San Francisco Lamb Jam.
Entries, limited to those who can actually attend the July 17 event in San Francisco, will be accepted through midnight PST July 2. Winners will be announced July 4.
How to win?
Join yours truly when I host Chef Josiah Slone for a delectable cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. June 27.
Slone took over the iconic Sent Sovi restaurant in downtown Saratoga from Chef David Kinch, who went on to open Manresa in Los Gatos. After manning the fine-dining restaurant for nearly 13 years, Slone recently revamped the space into a more casual restaurant, Relish Gastro Lounge.