My former nemesis, now my sweet friend.
For years, I’ve suffered from a malady.
One that I’ve shamefully hidden, glossed over and tried to ignore.
You see, I am a can-o-phobe.
There, I said it.
I am one who has never canned.
Oh sure, I’ve made jam. And I’ve made pickles. But all ones that could be easily stored in the refrigerator or freezer.
Petrified that I’d end up killing friends and family (or at least making them deathly ill), I’d never had the nerve to water process the jars to attempt to make them shelf-stable instead.
Blueberries and passion fruit combine for this summery flavor from New York’s Ciao Bella. (Photo by Carolyn Jung)
Introducing A New Summer Ciao Bella Flavor
I like to think of this as a non-guilty pleasure.
After all, Ciao Bella’s new Blueberry Passion Fruit Sorbetto is not only delicious, but it has 0 grams fat, 0 grams cholesterol, and 0 grams sodium. It’s also dairy-free. A half cup has 110 calories.
I had a chance to try a sample recently. It’s a little berry sweet. A twinge tangy. And a whole lot refreshing. Kind of like a favorite smoothie in frozen form.
A 14-ounce container is $5.39 and sold exclusively at Whole Foods.
Ruth Reichl in Conversation in Mountain View
You won’t want to miss the one and only Ruth Reichl in conversation with Michael Krasny at 8 p.m. Aug. 31 at the Mountain View Center for the Performing Arts.
Ruth Reichl. (photo courtesy of the author)
The noted restaurant critic, author and former editor in chief of Gourmet magazine, Reichl will be joined by the host of Forum on KQED.
If you’ve spent anytime lately wandering around San Jose’s Santana Row, then you’ve seen the construction currently going on to finish the new restaurant, Roots & Rye, which is set to open its doors any day now.
Be one of the first to enjoy a taste of this new establishment, when its chef, Julian Yeo, joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. July 16.
If Julian’s name sounds familiar, it’s because his father is noted Chef Chris Yeo, a pioneer in bringing Singaporean cuisine to the Bay Area.
“Top Chef” winner Michael Voltaggio hamming it up with his crew at BITE Silicon Valley. Gee, can you guess why his Los Angeles restaurants are called Ink and Ink.Sack?
If ever there was a place where food and technology intersect, it’s Silicon Valley.
So it was only apropos that the inaugural BITE Silicon Valley extravaganza be held this past weekend at Levi’s Stadium in Santa Clara.
The three-day affair brought together some of the country’s most famed chefs, cutting-edge food entrepreneurs, food scientists and food activists to not only talk about how technology has impacted food, but to offer delicious tastes of their work.
Food and technology — not football — were the focus of attention this past weekend.
Event chair Jose Andres, renowned chef and founder of the ThinkFoodGroup, spoke passionately about how his humanitarian organization, World Central Kitchen, has worked in developing countries to bring about more efficient and safer cooking methods.
Welcome Chef Kha Lu of Hay Market restaurant in San Jose’s Willow Glen neighborhood to the culinary kitchen at Macy’s Valley Fair, 2 p.m. June 20.
Lu, who also operated the popular Kansui Ramen pop-up inside that restaurant, will join me to cook up one of his specialties. You’ll get to taste the dish, plus take home the recipe.