Category Archives: Enticing Events

Parcel 104 Celebrates Its 17th Year

Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

 

To help celebrate Parcel 104’s 17th anniversary this year, the restaurant in the Santa Clara Marriott near Levi’s Stadium last week reunited founder Chef Bradley Ogden with the team there for a special Cakebread Cellars wine dinner last week, which I was invited to as a guest.

The festivities will continue, as the restaurant is offering a $35 three-course lunch through July 31 with appetizers by Ogden, entrees by Executive Chef Sergio Morales, and desserts by Pastry Chef Carlos Sanchez.

Ogden, who practiced farm-to-table long before it became part and parcel of the Bay Area lexicon, is now working and living in Lodi’s wine country, as culinary director at the Wine & Roses resort.

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Sanchez has been with Parcel 104 since day one. Born in Columbia, he has staged and worked with Juan-Mari and daughter Elena Arzak at Arzak in San Sebastian, Spain, as well as Pastry Chef Jordi Roca of El Celler de Can Roca in Girona, Spain, two of the greatest restaurants in the world. Over the years, Sanchez has become known for his dainty-sized desserts, often served in trios, that are perfection personified.

Cakebread Cellars' wines matched to each course.

Cakebread Cellars’ wines matched to each course.

Morales was supposed to be a lawyer like his father. In fact, he attended Santa Clara University’s law school for a year and a half before leaving to follow his passion of cooking. He graduated from the Professional Culinary Institute in Campbell, now known as the International Culinary Center. His Dad first feared that he’d end up being a short-order cook, flipping burgers for the rest of his life. But now, his father couldn’t be prouder of his son working his way up from a cook to head chef here.

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Join Yours Truly and Chef Pamela Keith for a Mother’s Day-Themed Cooking Demo

MacysPamelaKeithMothersDayMake Mom feel extra special this Mother’s Day by bringing her with you to a delicious cooking demo at Macy’s Valley Fair in Santa Clara, 1 p.m. May 12.

Yours truly will be hosting it with Chef Pamela Keith of Taylor’s Bay Cafe and catering company, CuisineStyle, both in Burlingame.

Learn how to make a perfect treat to spoil dear Mom on her big day the following day after the demo. Of course, you’ll get to enjoy samples, along with a printed copy of the recipe to take home.

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Cameron’s Seafood — Plus A Food Gal Giveaway

The "Best Sellers Sampler'' from Cameron's Seafood.

The “Best Sellers Sampler” from Cameron’s Seafood.

 

Time to get to work.

Time to get messy.

Time to get cracking.

Indeed it was when a “Best Sellers Sampler” showed up on my porch last week as a sample to try from Maryland-based Cameron’s Seafood.

The company was founded in 1985 and remains family-owned. It specializes in Maryland crabs from the Chesapeake Bay, where the climate is colder, thereby building up an extra layer of fat on the crabs that burrow into the mud during winter. For crab lovers, that means crabs with flesh that’s buttery, sweet and rich tasting.

The bountiful “Best Sellers Sampler” ($99.99) includes 1/2 a dozen Maryland blue crabs, 1 pound spiced shrimp, 2 crab cakes and 16 ounces of crab bisque.

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On Kids’ Cooking, Feel-Good Desserts and the Future of Literacy

Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids’ Cupcake and Cookie Decorating Class

The little ones will be in sugar heaven at this “Kids Cupcake and Cookie Decorating Class,” 2 p.m. April 28 at The Village Bakery in Woodside.

Executive Pastry Chef Janina O’Leary will guide kids through this hands-on class that will take them through glazing, frosting, piping and sprinkling.

The kids will take home their sweet creations, as well as a surprise gift from O’Leary.

The class is designed for kids 5 years and older. Kids are asked to arrive at 1:45 p.m. Parents can hang out there or drop off the little ones, then make a reservation to dine at the Village Bakery dining room next door.

Tickets to the class are $45.

Tapestry Suppers Presents An Afternoon with Sam Shem

Tapestry Suppers, which celebrates the myriad of immigrant cuisines in Silicon Valley, will host an intimate gathering, “Dream of the Other,” 12:30 p.m. April 28 in Palo Alto.

The brainchild of South Bay photographer Danielle Tsi, Tapestry Suppers brings people together to share authentic food and stories from all over the globe.

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Saffron Bistro’s Unique Brunch

Owner Ajay Walia debuts an inventive new brunch pop-up at his Saffron Bistro.

Owner Ajay Walia debuts an inventive new brunch pop-up at his Saffron Bistro.

 

If you’re tired of the same ol’ waffles, scrambled eggs and corned beef hash for brunch, then you’re in for a treat at Jugaad Cafe.

That’s the name of the pop-up brunch offered on Saturdays and Sundays, 10 a.m. to 2:30 p.m., at Saffron Bistro in San Carlos.

Owner Ajay Walia, who also has Michelin-starred Rasa in Burlingame, started this hybrid brunch in March. It features a few classic Americana dishes, but also a bevy of Indian-influenced ones so potently flavorful that they’re sure to jolt anyone to rise and shine.

The name “Jugaad’’ is a colloquial term in Hindi and Punjabi that roughly means “hack.” It’s what Walia did to traditional brunch, turning it on its head.

Who wants hashed browns when you can have masala tater tots instead?

Who wants hashed browns when you can have masala tater tots instead?

He was prompted to create the menu from his own experience of craving a more adventurous brunch on weekends, even if his kids only wanted pancakes with maple syrup. As such, this menu has something for everyone — expected fare like a strawberry-topped Belgian waffles for the kids, plus more unusual items such as savory South Indian lentil beignets with coconut chutney for folks desiring something different. Walia invited me in as his guest a few weeks ago to try some of the dishes.

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