Category Archives: General

Join the Food Gal and Dan Gordon of Gordon Biersch For A Cooking Demo

MacysDanGordonYou know you’re in for a rousing good time when Dan Gordon is in the house.

Join me when I host the South Bay’s famed brewmeister and founder of San Jose’s Gordon Biersch Brewing Company for a cooking demo, 2 p.m. Aug. 21, at Macy’s Valley Fair in Santa Clara.

Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.

Read more

You’d Be Wise To Stop In At Wise Sons

Wise Sons chocolate babka to make you weak in the knees.

Wise Sons chocolate babka to make you weak in the knees.


I did not grow up in New York. But I can still appreciate a good bagel, nevertheless.

A native San Franciscan, I found my standard bearer to be the home-grown House of Bagels.

While there has been a proliferation of bagel chains lately, too many disappoint. Ginormous bread bombs, bagels should not be.

Wise Sons of San Francisco, however, is an exception. Its bagel bakery opened at 1520 Fillmore St. in January. And it is the real-deal.

They make them in the wee hours of the night, the time-honored way by boiling them before baking them.

Read more

Yossy Arefi’s Soft Chocolate and Fig Cake

You'll fall hard for this chocolate fig cake. I sure did.

You’ll fall hard for this chocolate fig cake. I sure did.


Imagine a deliriously, deep, rich chocolate-y cake that’s like the love child of a brownie and a molten lava cake.

It’s the stuff of dreams, isn’t it?

It surely is my fantasy come true, especially with its scattering of plump fresh figs on top. So much so that I can’t stop myself from digging a fork into it again and again in utter bliss.

That’s what “Soft Chocolate and Fig Cake” will do to you.

This incredible — and incredibly easy — cake is from the new cookbook, “Sweeter Off The Vine” (Ten Speed Press), of which I received a review copy.


It’s from the super talented Yossy Arefi, a Brooklyn-based food photographer, food stylist and baker, who created the charmingly named blog, Apt. 2B Baking Co., where she chronicles her baking endeavors.

This is one of those must-have cookbooks. And I don’t say that lightly, not when my shelves are already groaning under the strain of too many cookbooks. But if you’re like me and love to bake, you will find yourself bookmarking practically every page because these are down-home treats with a personality all their own that are in no way an ordeal to make.

Read more

Join Yours Truly For the 2016 James Beard “Taste America” San Francisco Gala

A dessert from last year's Taste America San Francisco. (Photo by Marc Fiorito, Gamma Nine Photography)

A dessert from last year’s Taste America San Francisco. (Photo by Marc Fiorito, Gamma Nine Photography)


I’m thrilled to announce that I’ll be an emcee at the James Beard Foundation’s “Taste America” epicurean tour, with my fellow James Beard winner J. Kenji Lopez-Alt of Serious Eats, when it rolls into San Francisco for an unforgettable evening Nov. 4.

The 10-city tour, with stops that include Los Angeles, Chicago and Charleston, benefits the foundation, with a portion of proceeds to go toward culinary scholarships for local students in each region.

The San Francisco gala on Nov. 4, “A Night of Culinary Stars,” will take place at the InterContinental Hotel. The evening kicks off with a cocktail and hors d’oeuvres reception featuring morsels from top San Francisco chefs: Tim Archuleta of Ichi Sushi + Ni Bar, Srijith Gopinathan of Campton Place, Brandon Jew of Mister Jiu’s, Dennis Lee of Namu Gaji, Pim Techamuanvivit & Narciso Salvador of Kin Khao, and Martin Yan of M.Y. China.

Read more

New Dishy Digs for Alexander’s Steakhouse Cupertino

What would Alexander's Steakhouse be without its famed cotton candy?

What would Alexander’s Steakhouse be without its famed cotton candy?


When Alexander’s Steakhouse moved into its brand new building at Main Street Cupertino three weeks ago, there was initially some talk about doing away with the signature cone of cotton candy that ends the meal.

That lasted for a hot second.

Management wisely concluded that eliminating that carnival-like treat for something new and different just wouldn’t do — not when it’s become such a distinguishing flourish for this high-end steakhouse.

That may not have changed. But other things have, most notably the restaurant’s size, which is larger by 2,000 square feet.

The new, bigger location.

The new, bigger location.

The bar and lounge.

The bar and lounge.

A glimpse into the dining room.

A glimpse into the dining room.

While the sommelier had to run around to various cabinets in the old restaurant to retrieve wine bottles, here the wine is stored in a dazzling 7,000-bottle, glassed-in wine vault right in the main dining room.

There’s also a dry-aging room right at the entrance, where huge hunks of deeply white-striated Wagyu beef are on display. And yes, that’s fat that you’re marveling at.

Read more

« Older Entries Recent Entries »