Category Archives: General

Any Time is Right For Dumpling Time

The giant soup dumpling at Dumpling Time that's become a social media darling.

The giant soup dumpling at Dumpling Time that’s become a social media darling.

 

Since opening in May, Dumpling Time in San Francisco has been the dumpling destination.

Folks start lining up on weekends long before the restaurant opens for dinner at 5:30 p.m., jotting their name down on a clip board to snag one of the 70 seats inside or 20 on the front patio. That’s the scene I witnessed when I dined there as a guest of the restaurant a few weeks ago. Even after I demolished the contents of my last steamer basket and departed, there was still a throng of people queued up patiently at the entrance.

Who doesn’t love dumplings, right? Especially traditional ones given a contemporary flair with delicious fillings, colorful wrappers, and social media pizazz?

That’s what you’ll find at this casual, affordable South of Market Street establishment from the same restaurant group that owns the more rarefied Omakase nearby.

Dumplings made by hand, fresh, day and night.

Dumplings made by hand, fresh, day and night.

My husband and I were seated at the table on the patio directly beside a window that peeks into the restaurant’s dumpling-making room. That’s where the magic happens throughout the day and night, as a small crew meticulously stuffs and folds dumpling after dumpling at lightening speed. Chef Do Leung, who was born in Guandong, China and was most recently at Tai Wu restaurant in Millbrae, oversees the kitchen.

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Brooklyn Crafted Delivers On A Potent Ginger Taste

Unfiltered and with a nice burn down the throat.

Unfiltered and with a nice burn down the throat.

When it comes to food, I am not a fan of blow-your-brains-out spiciness.

But when it comes to ginger beer, well, that’s another story.

Bring it.

When I was invited to try a sample of Brooklyn Crafted Extra Spicy Ginger Beer, that’s exactly what my response was.

The spicier the better, when it comes to my beloved ginger.

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A Taste of San Jose’s Michelin All-Star Experience

Portuguese olive oil showcased in four ways in this dazzling cake at Adega.

Portuguese olive oil showcased in four ways in this dazzling cake at Adega.

 

Carlos Carrerira beamed with pride last Wednesday evening as he started to introduce his daughter before the assembled throng of media and San Jose officials gathered at his family’s Adega restaurant for a celebratory dinner.

“This all started when my daughter decided to skip UCLA and go to cooking school instead,” he said with a smile.

This referred to the little restaurant that could, and how. Last year, before it even turned a year old, the Portuguese restaurant in the working-class neighborhood of Little Portugal garnered the first Michelin star ever in San Jose.

When Carreira’s daughter, Pastry Chef Jessica Carreira, who oversees the restaurant with her fiance, Chef David Costa, stepped into the dining room, she was greeted with a standing ovation.

Tears welled in her eyes, as the applause went on and on.

As her father explained, when his daughter got the idea to open a restaurant with his help along with his wife’s, Fernanda, he assumed she would do so in San Francisco or Palo Alto or Los Gatos. But she stuck to her guns. Jessica only wanted to open in the neighborhood she grew up in, and which she still calls home.

The all-star line-up of Portuguese chefs with a Michelin star: (L to R) Alexander Silva of Loco Lisbon, Jessica Carreira of Adega, David Costa of Adega, Pedro Lemos of Pedro Lemos, and George Mendes of Aldea.

The all-star line-up of Portuguese chefs with a Michelin star: (L to R) Alexandre Silva of Loco Lisbon, Jessica Carreira of Adega, David Costa of Adega, Pedro Lemos of Pedro Lemos, and George Mendes of Aldea.

Her instincts and loyalty paid off when Michelin put them on the global map. “It’s been so great,” she says. “We went from a secret foodie destination to a boom of people knowing about us, even in Portugal.”

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Join the Food Gal and Chef David Baron of Salt Wood Kitchen & Oysterette For a Demo

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If you love fresh oysters, you won’t want to miss the 1 p.m. Sept. 23 cooking demo at Macy’s Valley Fair in Santa Clara with yours truly and Chef David Baron of Salt Wood Kitchen & Oysterette.

Baron will demonstrate how to jazz up oysters with toppings of kimchi butter; “Bloody Mary” and green apple; and finger lime-tarragon.

Are you salivating yet? You’ll get the recipe to take home, too.

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Blissing Out On Bread At La Fournee

Impeccable pastries at La Fournee.

Impeccable pastries at La Fournee.

 

I have Deborah Kwan to thank for the added inches on my waist.

You see, the former pastry cook turned restaurant publicist, recently went on a bakery crawl around the East Bay, posting photos on Facebook along the way. When she got to La Fournee in Berkeley, I was so overcome with longing for the glorious pastries she showed, that I knew I had to make a beeline there the next time I was up that way. Thankfully, that came last Thursday.

La Fournee has been around since 2013. It was started by Pastry Chef Frank Sally, who used to teach at the San Francisco Baking Institute. It’s a little slip of a bakery, not far from the Claremont Club & Spa.

Like a little slice of France in Berkeley.

Like a little slice of France in Berkeley.

Walk inside and it’ll be as toasty as a fresh-baked loaf, owing to the fact that the ovens are only a few yards away from the entrance.

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