View all posts filed under 'Enticing Events'

A Celebration of Wild Salmon Plus a Food Gal Giveaway

Monday, 18. August 2014 5:25

Grilled salmon with an Asian-style glaze.

Grilled salmon with an Asian-style glaze.

 

Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:

Wild local King salmon.

Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.

Indeed, get your fill now because the season will soon come to a close toward the end of September.

There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.

I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.

Read the rest of this entry »

Category:Asian Recipes, Enticing Events, General, Recipes (Savory), Seafood | Comments (20) | Author:

Macarons Galore Plus New Juice Bar and an Oyster Fest

Monday, 11. August 2014 5:25

Presenting the "Hedwig Schmidt'' macaron. (Photo courtesy of Tout Sweet Patisserie)

Presenting the “Hedwig Schmidt” macaron. (Photo courtesy of Tout Sweet Patisserie)

Glitzy New Macaron from Tout Sweet

Inspired by the Tony Award-winning Broadway musical, “Hedwig and the Angry Inch,” Tout Sweet of San Francisco has created a limited-edition macaron covered in a riot of edible red glitter.

Pastry Chef-Proprietor Yigit Pura was inspired to make the “Hedwig Schmidt” macaron because the musical’s message of “love and discovering who you really are,” resonated with him.

Named for the title character in the musical, the macaron features a bourbon-orange marmalade ganache with a brandied cherry center. And of course, there’s the glitter, which will leave your lips sparkling.

Read the rest of this entry »

Category:Bakeries, Chefs, Enticing Events, General, New Products, Restaurants | Comments (3) | Author:

Scenes from Eat Drink SF 2014

Monday, 4. August 2014 5:26

CnC Cocktail Company's made-to-order cocktail snow cones.

CnC Cocktail Company’s made-to-order cocktail snow cones.

 

Bourbon, honey, grilled peaches and bitters -- in snow cone form.

Bourbon, honey, grilled peaches and bitters — in snow cone form.

 

It’s got a new name along with new digs.

The annual SF Chefs event was re-dubbed Eat Drink SF for 2014 and moved to the more spacious Fort Mason in San Francisco from its tight quarters underneath a tent pitched on Union Square.

The result?

A three-day event that still showcases the Bay Area’s best chefs, wineries and mixologists — but is far easier to navigate.

Read the rest of this entry »

Category:Chefs, Enticing Events, General, Restaurants | Comments (5) | Author:

Join the Food Gal and Chef Aubree Arndt of Bierhaus at Macy’s Valley Fair

Friday, 11. July 2014 5:26

MacysAubreeDemoFinal

Early on, Aubree Arndt wanted to be a painter. But these days, she expresses a rainbow of hues through her cooking instead.

As Executive Chef of Bierhaus in downtown Mountain View, Arndt is crafting modern-day biergarten fare that is irresistible. She takes particular pride in making all her own condiments and pickles there using many of the same techniques she learned long ago from her Polish-German family.

Take a taste for yourself when Arndt joins me for a cooking demo 6 p.m. July 17 at Macy’s Valley Fair in Santa Clara.

Read the rest of this entry »

Category:Chefs, Enticing Events, General | Comment (0) | Author:

J-Pop Summit Festival, Filipino Fare, and More

Monday, 7. July 2014 5:26

Enjoy sake and so much more at the J-Pop Festival in San Francisco. (Photo courtesy of J-Pop)

Enjoy sake and so much more at the J-Pop Festival in San Francisco. (Photo courtesy of J-Pop)

San Francisco’s J-Pop Summit

Get your appetite ready for the second annual J-Pop Festival in San Francisco’s Japantown.

The event, 11 a.m. to 6 p.m. July 19-20, celebrates Japanese pop culture, music, fashion, film and food. Admission is free, though some activities will require a fee.

Among the new attractions this year is sake tasting. A number of booths will be set up on Webster Street at Post St., where attendees can enjoy sake tastings and even buy bottles to take home. Admission to this area of the festival is $10 and includes samples from all the participating sake companies. ID will be checked.

If you need some food after all that sake, look no further than the “ramen street.” A half dozen ramen restaurants will set up booths on Post Street between Laguna and Buchanan streets. The ramen will be priced at $8 per serving.

A “Bites & Snacks” area will sell both sweet and savory noshes, including natto (fermented soybeans), onigiiri rice balls by Onigilly, and mochi waffles from Moffle Waffle.

Additionally, look for more than a dozen food trucks, including the Creme Brulee Cart, Bacon Bacon, and the Chairman.

Celebrate Filipino Food at Two Events

Enjoy a one-of-a-kind Filipino-Franco dinner at Left Bank Brasserie in Menlo Park on July 24.

Chef Brendy Monsada will be cooking up dishes influenced by his Filipino heritage. The three-course $45 prix fixe will be served family-style and include beverages.

Among the offerings will be adobong manok (chicken drumette casserole cooked in soy sauce, sugar cane vinegar and garlic); beef kalderata (slow-braised beef short ribs in a savory tomato and peanut sauce); and pritong lapu-lapu (deep-fried grouper with heirloom tomato salsa).  And yes, halo-halo, the layered dessert of fruits, crushed ice, purple ube yam and ice cream is one of the dessert options.

For reservations, call (650) 473-6543 or email: kmolloy@leftbank.com.

For more Filipino fare, mark your calendar for Aug. 30 for the first Savor Filipino at Justin Herman Plaza in San Francisco.

Read the rest of this entry »

Category:Chefs, Enticing Events, General, Restaurants, Spirits/Cocktails/Beer | Comments (3) | Author: