Chef James Syhabout gives back to Oakland schools. (Photo courtesy of the chef)
Chef James Syhabout’s Dine About Oakland Public Schools Initiative
Oakland’s native son and only Michelin-starred chef, James Syhabout has launched “Dine About Oakland Public Schools.” Under the initiative, 5 percent of all sales in January at his Oakland restaurants, Hawker Fare, Box & Bells, The Dock, and Commis, will be donated to a designated Oakland school.
Through Jan. 17, proceeds will go to Claremont Middle School. From Jan. 18-24, funds will go to Chabot Elementary. And from Jan. 25-31, proceeds will benefit Oakland Tech.
Chef James Syhabout’s Hawker Fare, Box & Bells, and The Dock also will be among the restaurants participating in Oakland Restaurant Week, Jan. 15-25.
For those 10 days, a slew of restaurants will be offering special prix-fixe lunch and/or dinner menus for $20, $30 and $40.
Seafood with Italian gusto — that’s what’s on the menu at 6 p.m. Jan. 22 when I host a cooking demo at Macy’s Valley Fair in Santa Clara with Chef Pablo Estrada of Fattoria e Mare in Burlingame.
He’ll show you how he creates one of his specialties: Venetian poached prawns.
Born in Mexico, Estrada got his start working in his family’s bakery. Since coming to the Bay Area in 1993, he’s worked in a slew of top-notch San Francisco restaurants, including Campton Place, Restaurant LuLu, Palio d’Asti, Red Herring and Rose Pistola.
As we near the end of one year and ready for the start of a brand new one, allow me to toast my favorite dishes of 2014.
It’s never easy to narrow the list to just 10. But these are the tastes that lingered the most; the ones I’d want to eat all over again in a heartbeat.
Here’s my Top 10, listed in no particular order. I raise a glass from a lovely sample bottle of Sokol Blosser Evolution Sparkling, a blend of nine white wines, which give this method champenoise bubbly the complex flavor of apple, pear, peach and lemon. Here’s to all the chefs and restaurants that made 2014 so delicious and delightful.
Southern ham done in the style of Iberico jamon — magically appears during a hiking tour of Post Ranch Inn.
When you get a group of esteemed Master Sommeliers together, you know there’s going to be an abundance of fine wines uncorked.
When you get them together at Big Sur’s gorgeous Post Ranch Inn as a prelude to next spring’s Pebble Beach Food & Wine extravaganza, the drinking and dining are of the highest order and pretty much go on non-stop.
That’s what I was lucky enough to be privy to when I was invited as a guest to the soiree and to Post Ranch Inn a few weeks ago.
A room with a view at Post Ranch Inn.
The Nest — a sculpture that you can cocoon away in.
Sierra Mar restaurant.
Among the other guests at the two-night affair were: David Bernahl, founder of the Pebble Beach event; Lara Sailor Long, executive wine director for the event; Kim Beto of Southern Wine & Spirits; Shayn Bjornholm, education director for the Court of Master Sommeliers; Ian Cauble of SommSelect; Dominque DaCruz, wine director of Post Ranch Inn; Christie Dufault, former wine director at Restaurant Gary Danko; Seth Kunin of Kunin Wines; Jordan MacKay, wine and spirits writer; Carlton McCoy, wine director for The Little Nell in Aspen; and Larry Stone, estate director of Huneeus Vintners in Rutherford.
Chef Ariane Duarte of “Top Chef” fame talks with attendees at a previous Chefs’ Holidays cooking demo. (Photo courtesy of the Ahwahnee)
If Santa didn’t leave you exactly what you desired this holiday season, here’s a chance to treat yourself to a real four-star gift.
Imagine spending a few days and nights in majestic, snow-capped Yosemite during the winter, all the while mingling with celeb chefs, and enjoying their cooking demos and gourmet gala dinners.
You can do exactly that at the annual Yosemite Chefs’ Holidays extravaganza that runs from Jan. 11 through Feb. 6.
There are eight sessions to choose from, each featuring three top toques from around the country strutting their stuff in cooking demos before preparing a multi-course dinner in the spectacular Ahwahnee dining room.
The Ahwahnee all decked out for Chefs Holidays. (Photo courtesy of the hotel)
Ahem, you might be partial to attending either the Feb. 1-4 Session 7 or the Feb. 4-6 Session 7 because I’ll be acting as the moderator at each. Hey, just sayin’.