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.
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.
It opens up like a miniature grocery bag with handles to sit squarely in your mug of hot water.
Inside of it, organic tea leaves swell and swirl, steeping an exquisitely fresh tasting brew that’s smooth, satisfying and noticeably less tannic.
Take a taste of Ineeka teas, founded by a husband and wife team in Chicago whose families have been in the tea business for generations.
Shashank and Sumita Goel tout their company as the only completely vertically-integrated tea brand in North America. That means they grow their tea on family farms along 15,000 acres in the Himalayas north of India and package the teas, themselves.
Ineeka (“little Earth” in Sanskrit”) grows their tea organically and biodynamically in self-contained systems. For instance, the animals on the farms eat the food grown on the farms. In turn, their manure fertilizes the soil. The company employs 25,000 people who also live on the farms. As Fair Trade certified, the company pays higher than wages than the industry norm, too.
But of course, the proof is in the taste.
Haven’t you scratched your head over the fact that there was an Edible San Francisco, Edible Marin, Edible Monterey Bay and so many others — yet no Edible Silicon Valley magazine?
Wonder no more.
Now, there is one.
Edible Silicon Valley debuted its first issue this month.
Yours truly is proud to be a regular writer for the new publication. Enjoy my first story for the magazine, a profile of Jesse Cool, the Peninsula chef-restaurateur who’s been a long-time champion of sustainable, organic and local foods.
Find yourself in a salad rut this holiday season, where you’re noshing the same ol’ citrus-, persimmon- or apple-topped one over and over again?
Ecopia Farms wants to help break that ho-hum cycle.
The innovative Campbell organic farm, founded by a former CEO of Solectron and a former president of Lockheed Martin Missiles & Space, grows gourmet micro-lettuces indoors under LED lights that now grace the plates of some of the Bay Area’s best restaurants. Now, it’s just introduced two salad kits for consumers.
Each kit comes complete with the farm’s artisan lettuce mix and micro-herbs. The “Holiday Salad” includes Point Reyes blue cheese, candied walnuts, brandied pears, a spiced apple cider vinaigrette, and Maldon salt. The “Winter Salad” includes pickled butternut squash, quinoa with currants, candied pumpkin seeds, Maldon salt and a tangy lemon vinaigrette.