Category Archives: Enticing Events

Call for Entries for Sunnyvale Library’s “Cooking Up Stories” and So Much More


Participate in “Cooking Up Stories”

The Sunnyvale Public Library invites foodie writers to take part in its “Cooking Up Stories,” an ebook about food and cooking.

The library is seeking your best short story or non-fiction piece to publish in this electronic compilation. If your submission is chosen for inclusion, it will be added to the library’s online collection, making it available to a wide audience. You still retain the copyright to your story, so you can reuse your submission elsewhere in the future, too.

Submissions will be taken starting April 1. For more information about the project, click here.

Smitten Ice Cream Coming to Santana Row

The upside to all that construction going on lately at the Park Valencia area of San Jose’s Santana Row?

A new and improved plaza that will include Smitten Ice Cream.

Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)

Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)

The 600-square-foot shop will open in July, serving Smitten’s patented made-to-order ice cream. You can watch for yourself as liquid nitrogen freezes the mixture in a flash at a super low temperature, resulting in smaller ice crystals and a supremely smooth ice cream.

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Shake It On — And A Food Gal Giveaway

Black Hawaiian Sea Salt from the San Francisco Salt Company.

Black Hawaiian Sea Salt from the San Francisco Salt Company.


Boxers or briefs?

Pie or cake?

Salty or sweet?

In answer to the last question, I decidedly favor sweet.

But that’s not to say I don’t appreciate salty, and in particular, how a pinch of salt evens out sweetness or rounds out the flavor of most anything.

The San Francisco Salt Company understands that. Its British founder Lee Williamson originally started the company to sell bath salts, because he was hooked on its therapeutic and relaxing effects from soaking in the tub after a long day of work.

It wasn’t long, though, before he turned his attention to culinary salts, too.

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Batty for Bison — Plus A Food Gal Giveaway

Durham Ranch bison ribs right out of the smoker.

Durham Ranch bison ribs right out of the smoker.


Love the brawny taste of beef, but feeling a tad guilty about all that fat and cholesterol that go along with it?

Then, take a taste of bison.

Buffalo meat has much the same satisfying flavor, but with less fat and cholesterol, as well as fewer calories. Consider that a 3.5-ounce serving of choice beef has nearly 19 grams of fat, while the same portion of bison has just 2.42 grams. The bison also has more iron, B-12 and protein.

I admit I’ve eaten far more beef than bison, simply because it’s easier to find in most stores. So, I jumped at the chance when Durham Ranch of Wyoming offered to send me some samples to try.

The 55,000-acre ranch was started in 1965 by Armando Flocchini, a former butcher in San Francisco. It remains one of the largest bison ranches in North America.

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Join the Food Gal and Saratoga’s Hachi Ju Hachi For A Cooking Demo

MacysHachiJuHachiChef-Owner Jin Suzuki of Saratoga’s Hachi Ju Hachi is so finicky about his ingredients that he even makes his own salt.

At his restaurant, he practices the art of washoku: traditional Japanese food based on the principles of harmony, balance, simplicity and restraint.

Experience a taste when Suzuki joins me for an inspired cooking demo at 6 p.m. March 14 at Macy’s Valley Fair in Santa Clara.

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