View all posts filed under 'Enticing Events'

A Meal of A Lifetime: My Dinner at Nathan Myhrvold’s Modernist Cuisine Laboratory

Wednesday, 3. September 2014 5:28

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.

 

BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.

In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

The Modernist Cuisine team hard at work on the one-of-a-kind dinner.

Plating in action.

Plating in action.

A reminder that you are dining in an actual science laboratory.

A reminder that you are dining in an actual science laboratory.

Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:

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Category:Chefs, Cool Cooking Techniques, Enticing Events, General, Google/Tech/Corporate Cafes, Great Finds, More Food Gal -- In Other Publications, Travel Adventures | Comments (13) | Author:

Join the Food Gal and Chef Philippe Breneman of the Lexington House at Macy’s Valley Fair

Wednesday, 20. August 2014 5:26

MacysLexingtonHouse

It’s a little bit of San Francisco in downtown Los Gatos.

The Lexington House, which opened in September 2013, boasts a modern speakeasy vibe with plenty of craft cocktails and inspired farm-to-table cooking. Get a taste when Chef Philippe Breneman joins me to create a signature dish at a cooking demo at 6 p.m. Aug. 28 at Macy’s Valley Fair in Santa Clara.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person | Comments (3) | Author:

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.

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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.

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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.

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