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Charlie Trotter Tribute Dinner at M.Y. China, Sweet Fests Not to Be Missed, and More

Monday, 15. April 2013 5:25

Martin Yan (Photo courtesy of the chef).

Martin Yan (Photo courtesy of the chef).

Martin Yan Hosts An All-Star Dinner at M.Y. China

Charlie Trotter, who shuttered his famed eponymous Chicago restaurant last year, will be the special guest of honor at a  6 p.m. June 9 dinner hosted by Martin Yan at M.Y. China in San Francisco.

If that weren’t enough of a draw, the dinner will be created in part by Chef Michael Rotondo, former executive chef of Charlie Trotter’s and now chef de cuisine at Parallel 37 in the Ritz-Carlton San Francisco. Dessert will be made by Yigit Pura, the first winner of “Top Chef: Just Desserts” and now proprietor of Tout Sweet Patisserie in San Francisco. And M.Y. China’s executive chef and master noodle-puller, Tony Wu, will be on hand to show his dough-twirling prowess.

The evening will begin with appetizers and sparkling wines from Domaine Carneros. That will be followed by a seated four-course dinner with wines by the Michael Mondavi Family Estate. A live auction also will be held.

The dinner, a benefit for the James Beard Foundation and the Chef Martin Yan Scholarship, is limited to 100 people. Tickets are $200 per person or $175 per person for James Beard Foundation members. Tickets can be purchased at MyChinaSF.com or by calling (415) 580-3001.

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Dessert First!

Calling all sweet tooths: The Four Seasons Hotel in San Francisco will be the place to be 5 p.m. to 8 p.m. May 5.

That’s when 20 of the Bay Area’s best pastry chefs will ply you with all manner of signature sweets at “Dessert First!,” a benefit for Project Open Hand, which provides meals for people afflicted with breast cancer or HIV/AIDS, or are home-bound and critically ill.

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Category:Bakeries, Chefs, Enticing Events, Food TV, General, Restaurants | Comments (1) | Author:

San Francisco Film Society Culinary Luminaries Banquet, New Anthony Bourdain Show & More

Thursday, 4. April 2013 5:25

Alice Waters and Cecilia Chiang in a scene from "Soul of a Banquet.'' (Still courtesy of the San Francisco Film Festival)

Alice Waters and Cecilia Chiang in a scene from “Soul of a Banquet.” (Still courtesy of the San Francisco Film Festival)

Mega-Benefit Banquet by the San Francisco Film Society

If you’re an aficionado of Chinese banquet galas, you will not want to miss this stellar one by the San Francisco Film Society at Yank Sing in San Francisco, 6 p.m. April 10.

Among the noted guests who will be in attendance: Bay Area culinary legends, Alice Waters and Cecilia Chiang; acclaimed food writer Ruth Reichl; and noted film director, Wayne Wang, who will be showing a sneak preview of his newest film, “Soul of a Banquet,” his tribute to Chiang, who changed the face of Chinese food in America when she opened The Mandarin in San Francisco in 1961.

The event benefits Waters’ Edible Schoolyard Project.

Tickets, which include the reception, film screening and dinner, are $288 per person. A table for 10 is $2,500.

Avant Garden Food & Art Fundraiser in San Jose

Celebrate all things local in the South Bay at the third annual “Avant Garden event, 7 p.m. April 19 at The Armory, 240 N. 2nd St. in San Jose.

Enjoy live music, crafts, artwork and plenty of food and drink by vendors such as Little Bee Pops, Good Karma Vegan Cafe and Cafe Stritch.

Event tickets are $10 online or $12 at the door. Food and drink tickets are $3 each and available at the event site.

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Category:Chefs, Enticing Events, Food TV, General, Going Green and Sustainable, Health/Nutrition, Restaurants | Comments (1) | Author:

Belcampo Ushers in A New Age of Sustainable Food

Monday, 1. April 2013 5:25

A butcher making porchetta at Belcampo Meat Co. in Larkspur.

A butcher making porchetta at Belcampo Meat Co. in Larkspur.

 

Belcampo Meat Co. in Larkspur may look like the latest trendy, farm-to-table butcher shop stocked with pedigreed meat for sale at sky-high prices.

But it’s so much more than that.

It’s part of a corporation that aims to start a new food revolution — by producing sustainable food on an unheard of scale. And at a profit, to boot.

It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.

The two founded Belcampo, Inc. in 2011, which consists of several operations spread across three countries. They include: a 10,000-acre certified organic, sustainable ranch at the base of Mt. Shasta in California, where cows, pigs, chickens, sheep, rabbits, goats, turkeys, geese and squabs are raised sustainably, organically and on pasture; another cattle ranch in Uruguay; and an eco-lodge and farm in Belize that produces coffee, chocolate and rum.

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Category:Food TV, General, Going Green and Sustainable, Great Finds, Health/Nutrition, Meat, More Food Gal -- In Other Publications, Restaurants | Comments (3) | Author:

Sensual Spinach Baked with Ricotta & Nutmeg

Tuesday, 5. March 2013 5:25

A less rich -- but no less satisfying -- version of creamed spinach.

A less rich — but no less satisfying — version of creamed spinach.

 

This dish is rather cheeky.

It combines the voluptuousness of soft ricotta with the pert green of spinach.

Eggs, whipped to a luscious froth, add a custardy body. And grated parmesan a delicious saltiness.

I rather fancy it, especially late at night when everyone else is asleep, and I saunter silently downstairs in my silk robe to eat it brazenly with fingertips straight out of the fridge.

Forgive me my Nigella impersonation. But I can’t help myself, as this dish surely will have you feeling a little like that British culinary bombshell. “Spinach Baked with Ricotta & Nutmeg” is from Nigella Lawson’s newest cookbook, “Nigellissima” (Clarkson Potter).

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Category:Food TV, General, Recipes (Savory) | Comments (7) | Author:

Aida Mollenkamp’s Shrimp Simmered in Garlicky Beer Sauce

Friday, 1. March 2013 5:24

Pour yourself a cold beer to enjoy this easy shrimp dish heady with your favorite bar food-flavors.

Does the thought of noshing on handful after handful of honey-mustard pretzels chased with a frosty beer sound like bliss?

Then, you’re sure to go wild for this dish from Food Network host Aida Mollenkamp that boasts all of those favorite bar-food flavors.

“Shrimp Simmered in Garlicky Beer Sauce” is from her cookbook, “Keys to the Kitchen” (Chronicle Books), of which I received a review copy. The host of “Ask Aida,” who studied at Le Cordon Bleu Paris, has created a reference book to put you at ease in the kitchen. The book includes 305 recipes for straightforward dishes that will take you through morning, noon and night.  Also included are primers on various cuts of protein, cooking equipment, spices to keep on hand, and illustrations on how to expertly cut up a chicken and fillet a whole fish.

This shrimp dish is simple enough to make on a weeknight as it cooks up in less than half an hour. Large shrimp are simmered in butter, loads of garlic, a pinch of cayenne pepper, Worcestershire sauce, lemon juice, Dijon mustard, a drizzle of honey and some lager beer. Mollenkamp calls for light lager, but I just used regular lager.

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Category:Food TV, General, Recipes (Savory), Seafood, Spirits/Cocktails/Beer | Comments (12) | Author: