Snake River Farms porterhouse steak gets glam with homemade chimichurri sauce.
This steak is more than a meal. It’s two meals and two tastes in one.
This 2-pound porterhouse, from Snake River Farms, the Idaho-based specialty meat purveyor, is easily hefty enough to feed two people.
One one side of the bone is a super tender filet mignon; on the other side is a more toothsome New York strip.
I had a chance to try this massive steak ($43) sourced from Double R Ranch in Washington State. It’s aged 28 days to concentrate its flavor. And it cooks up quite juicy.
How do I best like to enjoy steak?
Join yours truly when I host Chef Patrick Kelly for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. Aug. 13.
Kelly is the executive chef of the stylish Lure + Till at the Epiphany Hotel in downtown Palo Alto. He also has serious cooking chops, having worked previously at the much lauded Spiaggia in Chicago, as well as Redd in Yountville, Angele in Napa, La Folie in San Francisco, and Gitane in San Francisco.
Culinary talent runs in the family, too, as Kelly is married to Chef Bridget Batson, former chef of Gitane and Hawthorne Lane in San Francisco, and now resident chef of the gourmet meal delivery start-up, Munchery.
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.