A spectacular morsel from last year’s “Rarities Dinner” at GourmetFest. (Photo by Gina Taro)
GourmetFest Comes to Carmel in March
Don’t miss the second year of GourmetFest, March 5-8, packed with cooking demos, exclusive wine tastings and even a wild mushroom hunt.
More than 20 Relais & Chateaux chefs, including an all-female team, will be participating this year. Among the chefs are: Gary Danko of Gary Danko in San Francisco, Michel Bras of Bras-Sebastien et Michel in France, and Justin Cogley of Aubergine at L’Auberge Carmel. Prominent winemakers taking part include: Dom Perignon, Dr. Loosen, Gaja and Ridge.
Events include the luxe “Rarities Dinner” on March 6, a 10-course extravaganza paired with rare wines, and “A Taste of France Lunch and Cooking Demo” on March 7.
Ticket prices range from $175 to $5,500 per person.
Ame Introduces Nigiri Zushi Menu
Michelin-starred Ame in the St. Regis in San Francisco has always incorporated Japanese influences and flavors in its menu.
“Top Chef” finalist Sheldon Simeon of Maui plates an appetizer at Hapa Ramen.
Last week, a trio of Maui chefs brought their brand of modern aloha cooking to San Francisco.
And there was nary a macadamia-nut crusted mahi mahi to be seen.
Instead, Chefs Isaac Bancaco of Ka’ana Kitchen, Jeff Scheer of Maui Executive Catering, and “Top Chef” fan favorite Sheldon Simeon of Migrant, are part of the new wave of young chefs now adding a fresh spin to island cuisine by emphasizing local ingredients in dynamic preparations.
The trio showcased their cooking at invitation-only events last week at Hapa Ramen in the Mission. Call it a cross-cultural exchange, as Hapa Ramen Chef-Owner Richie Nakano is headed to Maui later this year to show off his California cooking chops.
A kitchen mascot at the pass at Hapa Ramen.
I was lucky enough to be invited to the dinner for media and travel industry folks.
Appropriately enough, the night started off with a pink-hued Rangoon Gimlet made with Maui Ocean Organic Vodka, lime and angostura.
To commemorate the start of the Lunar New Year this month, join yours truly and Chef John Le of Three Seasons in Palo Alto for a cooking demo at Macy’s Valley Fair in Santa Clara at 2 p.m. Feb. 28.
The pan-Asian, downtown Palo Alto restaurant, which will celebrate its 12th year in business, is a favorite among Peninsula residents, including the tech crowd. Facebook’s Mark Zuckerberg and his wife Priscilla Chan have been spotted dining there.
Chef Duskie Estes’ “S’mores in a Jar” for sampling at Chefs’ Holidays at the Ahwahnee.
YOSEMITE NATIONAL PARK, CA — Featuring half a dozen renowned chefs — all with Bay Area ties and most of them familiar from the world of food TV — last week’s final sessions of Chefs’ Holidays for 2015 proved delectable, delightful and deliriously fun.
I was honored to be a host of Chefs’ Holidays at the Ahwahnee Hotel for a third straight year for the annual series of cooking demos and gala dinners.
Session 7 featured Chef Ron Siegel of Michael Mina Restaurant in San Francisco, who recounted his experience of being the first American chef to beat an Iron Chef on the original Japanese program. Siegel, who prepared the five-course gala dinner, revealed that he was most worried about cutting himself on the Japanese cooking show (he didn’t) and how he was glad the “secret ingredient” was lobster, rather than something really crazy like a live cow he’d have to milk on stage.
Yours truly, flanked by Chefs Ron Siegel, Kyle Itani and Hoss Zare.
He was joined in that session by Chef Kyle Itani of Hopscotch in Oakland, who showed off the hand-forged Japanese knife he had made when he lived and studied in Japan; and by Chef Hoss Zare of The Fly Trap in San Francisco, who talked about how he wanted to be a brain surgeon when he was growing up.
Do you scream for ice cream?
You’ll yell even louder then for ice cream sandwiches.
Join yours truly as I host a cooking demo at Macy’s Valley Fair Santa Clara at 6 p.m. Feb. 12 with Becky Sunseri, owner of Tin Pot Creamery in Palo Alto and Los Altos.
Since the demo is just two days before Valentine’s Day, we couldn’t resist enticing you with something not only sweet, but creamy and extra decadent.