Get ready for fried chicken on a potato bun at the Bay Area’s only Shake Shack.
You might as well get in line right now because hordes are no doubt going to descend upon Stanford Shopping Center in Palo Alto on Saturday when the first Northern California Shake Shack finally opens.
Yes, the wildly popular gourmet burger chain by New York’s Danny Meyer will finally open its doors in the Bay Area. It is right next to P.F. Chang’s in the ritzy outdoor mall.
Opening hours will be 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. Friday and Saturday. And the first 100 people through the doors on opening day get a free Shake Shack travel bag.
Last night, I had a chance to get a sneak peek and taste when I was invited to a media preview party.
The Palo Alto Shake Shack in Stanford Shopping Center.
The menu boards.
The interior features reclaimed and repurposed materials.
The 2,491-square-foot former Wells Fargo bank building features outdoor as well as indoor seating, including tabletops made of reclaimed bowling alley lanes.
It’s also cashless. You place your order at self-serve kiosks.
A giant sequoia in Yosemite National Park that will have you in awe.
YOSEMITE NATIONAL PARK, CA — If you didn’t make it to the grand “Taste of Yosemite” event last week — actually held twice this year — you definitely missed out, because the next one won’t take place until January 2020.
The popular winter-time extravaganza that draws a host of celebrated chefs to host cooking demos and cook multi-course gala dinners at The Majestic Yosemite Hotel, normally takes place every January for nearly the entire month. But it will be on hiatus January 2019, as the hotel’s kitchen gets renovated.
So mark your calendar for January 2020 for its return.
Meantime, to rev your appetite and interest, I happily serve up morsels from last week’s event, in which I served as moderator for two sessions.
Thrilled to moderate this session that featured Cowgirl Creamery, Peter Armellino of the Plumed Horse, and Adam Mali of The Battery.
It was actually the second “Taste of Yosemite” of 2018, with the first one occurring in January of this year. Organizers decided to do another shortened bonus “Taste of Yosemite” this month.
A friendly scarecrow stands watch at the Santa Clara Unified School District Farm.
With new condos and tech buildings going up at a dizzying pace in Silicon Valley, it’s hard to believe that in the midst all this concrete and glass, one can actually still enjoy the bucolic experience of a dinner on a farm here.
But you can — right here in Sunnyvale at 1055 Dunford Way. At an 11-acre organic oasis owned by the Santa Clara Unified School District.
After taking over the property last year from Full Circle Farm, the district hired farmer Dave Tuttle to over see it. And how fruitful the SCUSD Farm has become. This season, 1,500 pounds of tomatoes were harvested and turned into sauce for use in lunches at the district’s 28 schools. In fact, every day, there is something featured from the farm on school menus, most notably in the salad bars.
Persimmons ripening on the tree.
Twenty tons of pumpkins were grown, along with 3,000 pounds of watermelon. There are persimmon, avocado, pomegranate and lemon trees thriving. Rows of fava beans, Persian cucumbers, and kabocha squash were planted. There are nine laying hens, and beehives, too.
Photographer Eva Kolenko arranging potential images for my “East Bay Cooks” cookbook.
For most of this year, I’ve immersed myself in writing a new cookbook, “East Bay Cooks” (Figure 1 Publishing), which spotlights the diverse, progressive and talented chefs of the East Bay Area.
Writing a cookbook is a major undertaking involving a multitude of interviews, fine-tuning a heap of recipes, and conducting scores of interviews.
For so long, it’s lived mostly as text in my manuscript. But last week, it all came to vivid life when the photography on the project began.
Chef Paul Canales of Oakland’s Duende with a salmon dish ready to go before the cameras.
Chefs from all around the East Bay descended upon the incredibly equipped Rule & Level Studio in Berkeley, where they and their dishes were photographed by the incomparable Eva Kolenko.
Perfect with coffee or tea, Donsuemor Pumpkin Spice madeleines. (photo by Carolyn Jung)
Pumpkin Spice Madeleines
Tender, cake-like and full of autumnal spices, Donsuemor’s Pumpkin Spice Madeleines are a sweet treat hard to resist.
Yes, you might not be ready for pumpkin spice season yet. But it is upon us in full force already. So you might as well embrace it wholeheartedly. Especially when it means indulging in cookies like these.
Donsuemor has been baking French madeleines in the East Bay since 1976.
A package of six pumpkin spice ones are about $4. Find them at Raley’s, Mollie Stone’s and other retailers.
You Know You Want A Pumpkin Spice Latte
It is indeed that time already at Starbucks. The frenzy over pumpkin spice lattes has begun.
But why slog over to Starbucks, wait in line, and fork over bucks when you can get your fix by making your own pumpkin spice latte at home for a lot less money.