Category Archives: Enticing Events

Join the Food Gal and the Oaxacan Kitchen Mobile for A Macy’s Cooking Demo

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From the moment I tasted its lusty mole sauces and made-to-order, griddled corn tortillas, I fell in love with the Oaxacan Kitchen.

You will, too, when its founder Ron Kent joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. May 7.

You may think you know Mexican food. But Oaxacan Kitchen — which has its own food truck that makes the rounds of the Peninsula, as well as food stands at local farmers markets — sets itself apart from the run-of-the-mill with its richly authentic flavors.

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Tantalizing Tastes From the 8th Annual Maui County Ag Fest

San Francisco Chef Ritchie Nakano shows off his saimin dish at the Maui County Ag Fest live cook-off event. Nakano was the only chef to use Spam in his dish.

San Francisco Chef Richie Nakano shows off his saimin dish at the Maui County Ag Fest live cook-off event as Maui Chef Jeff Scheer looks on. Nakano was the only chef to use Spam in a dish.

 

MAUI, HAWAII – Despite its rich soil and tropical, year-round growing season, Hawaii actually imports about 90 percent of its food. To promote a growing trend toward locavorism, the Maui County Farm Bureau has hosted its Maui County Ag Festival for the past eight years.

For the fourth time, I was lucky enough to be invited as a guest judge for the event by the Maui Visitors Bureau.

The all-day event on April 4 drew hundreds to the Maui Tropical Plantation to eat, drink, and mingle with chefs and farmers. A lively farmers market gave folks the chance to buy Maui-grown strawberry papayas, avocados, apple bananas and even hand-pounded poi.

An assortment of food trucks made sure there was no shortage of food. In fact, I hate to admit that my day consisted of: Pigging out at Chef Kyle Kawakami’s Maui Fresh Streatery Gourmet Food Truck, which changes its menu according to the local ingredients available each week; followed by judging 12 dishes prepared by chefs in the live cook-off; then judging another 12 dishes in the Grand Taste event, where each chef had to make a dish spotlighting an ingredient grown by a local farm.

Maui Fresh Streetery truck.

Maui Fresh Streatery truck.

The truck's poutine topped with Maui Cattle Co. braised short ribs.

The truck’s poutine topped with Maui Cattle Co. braised short ribs.

My eating didn’t end there, either. Even though I vowed I was done after that, I somehow ended up at the chefs after-party at Chef Sheldon Simeon’s Migrant restaurant, where plate after plate descended upon the table in a non-stop parade.

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Join the Food Gal and Chef Jeffrey Stout of Orchard City Kitchen for A Macy’s Cooking Demo

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Orchard City Kitchen in the Pruneyard in Campbell is one of the most exciting new restaurants to open in the South Bay in awhile.

If you haven’t yet discovered its many charms — eclectic small plates and a killer craft cocktail program — or managed to snag a table, as it’s that popular now, you enjoy a taste of what it offers when its Chef-Owner Jeffrey Stout joins me at 2 p.m. April 18 for a cooking demo at Macy’s Valley Fair.

You may remember Stout as the original chef at Alexander’s Steakhouse in Cupertino, where he earned that restaurant a Michelin star.

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Din Tai Fung to Open Its First Bay Area Location, Blue Bottle Comes to Palo Alto & More

Soup dumplings fresh out of the steamer at Din Tai Fung in Arcadia. (Photo by Carolyn Jung)

Soup dumplings fresh out of the steamer at Din Tai Fung in Arcadia. (Photo by Carolyn Jung)

Din Tai Fung To Open at Valley Fair Shopping Center

Scenes From GourmetFest 2015 in Carmel

Lobster with Champagne sabayon, pickled seaweed and beach rose hips puree by Francis Wolf of Le Hatley Restaurant at Manor Hovey, as presented at GourmetFest.

Lobster with Champagne sabayon, pickled seaweed and beach rose hips puree by Francis Wolf of Le Hatley Restaurant at Manor Hovey, as presented at GourmetFest.

 

Tranquil Carmel-by-the-Sea was abuzz over the weekend, as some of the most extraordinary chefs in the world descended upon this little hamlet for the second annual CarmelFest.

They included Oliver Roellinger of Breton, who unceremoniously gave back his three Michelin stars at his Maisons de Bricort, because he said he could not physically cook at that demanding level any more; and the legendary Michel Bras, whose Restaurant Bras in Laguiole has famously held three Michelin stars since 1999.

The intimate affair spanned three days and included cooking demos, exclusive wine tastings and gala dinners at LaPlaya Carmel, L’Auberge Carmel and a new private events space downtown.

The incomparable Chef Michel Bras (left) is assisted in plating a dish for the "Taste of France'' lunch.

The incomparable Chef Michel Bras (left) is assisted in plating a dish for the “Taste of France” lunch.

Bras with Chef Olivier Roellinger (right).

Bras with Chef Olivier Roellinger (right).

I was fortunate to be invited as a guest. You can tell how special this event was if even Chef David Kinch of Manresa in Los Gatos and Chef Guillaume Bienaimie of Zola in Palo Alto were lured away from their restaurants just to be guests at the “Taste of France” lunch that Bras cooked with Roellinger.

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