BITE Silicon Valley
Doesn’t it always seem like the cool food extravaganzas always bypass the South Bay and take place in San Francisco, Napa or Pebble Beach instead?
Get ready for BITE Silicon Valley, June 5-7 at Levi’s Stadium in Santa Clara.
A brand-new event, it promises to showcase the intersection of food and tech in this booming, dynamic valley.
Of course, there will be a grand tasting, June 6 and June 7, with a plethora of the biggest-name chefs and wineries doling out gourmet tastes. Cooking, app and technology demos also will abound.
What’s more, on June 5, luminaries will gather at a conference to discuss such topics as: “What Are You Doing to Enable the Planet to Feed 9 Billion People”; “The Challenge of Food Waste”; “The Renewed Debate on GMOs”; and “The Story of Loco’l — Bringing Restaurants to Food Deserts.”
If you’re familiar with the latter, you know that’s the project by Coi’s Chef Daniel Patterson and Kogi Truck entrepreneur Roy Choi to revolutionize the fast-food burger industry by creating a model business that stresses good-for-you, affordable eats.
What would a Modernist Cuisine dinner be without a little liquid nitrogen action going on? Chef Naomi Pomeroy gets in on the fun.
BELLVUE, WA — Nathan Myhrvold, former Microsoft chief technology officer turned maestro of modernist cuisine, has held less than a dozen invitation-only dinners at his Intellectual Ventures laboratory. The exclusive guests have included the likes of Thomas Keller, Ferran Adria, David Chang and Jose Andres.
In June, I was lucky enough to join that illustrious list when I was invited to be part of a very special dinner. What made this dinner so epic was not only the fact that it was Myhrvold’s largest dinner party to date, but that all the guests were women.
The wizard-genius behind it all, Nathan Myhrvold, stops by each table to explain the dishes.
The Modernist Cuisine team hard at work on the one-of-a-kind dinner.
Plating in action.
A reminder that you are dining in an actual science laboratory.
Twenty-one female chefs and four female journalists sat down to a marathon 35-course dinner that lasted six hours. The guest list was as follows:
Chef Matt Accarrino of SPQR makes gnocchi in the Google kitchen. (Photo courtesy of Google)
How did New Orleans’ Emeril Lagasse influence Chef Matt Accarrino’s career? And just what does this “Food & Wine Best New Chef 2014” winner think of restaurants that don’t make any of their own pasta?
Take a listen as Accarino of the celebrated SPQR in San Francisco answers these questions and more when he joined me in the teaching kitchen at Google headquarters in Mountain View a few weeks ago for a very special event.
Accarrino and yours truly laughing it up in the kitchen. (Photo by Craig Lee)
The occasion was a cooking demo in conjunction with my cookbook, “San Francisco Chef’s Table” (Lyons Press), to which Accarrino contributed a recipe.
Yours truly, interviewing Pastry Chef Bill Corbett, at Google headquarters. (Photo courtesy of Google)
It’s not every day you get to visit Google headquarters in Mountain View.
But a few weeks ago, I was fortunate enough to be asked to do an event there with Pastry Chef Bill Corbett of Absinthe Brasserie & Bar at San Francisco.
Corbett is one of the more than 50 chefs featured in my cookbook, “San Francisco Chef’s Table” (Lyons Press).
Mia Messier was a hotel and restaurant chef in Montreal when she decided to run away with the circus.
Not just any circus, but the worldwide phenomenon known as Cirque du Soleil.
Who can blame her?
Now a veteran of nine years with the Montreal-based entertainment company, Messier has traveled with various Cirque shows through more than 25 countries for anywhere from six weeks to a year and a half at a time.
It’s her job to feed the hungry troupe of 52 performers from 20 countries, along with 68 other crew members, while they’re on the road.
Recently, I had a chance to visit her cafe at Cirque’s “Totem” show, now playing in San Jose through April 15.
I also got a quick peek backstage that afternoon with Cirque publicist Francis Jalbert, as crews were touching up the 2,700-pound turtle carapace that is the centerpiece of this particular show. Behind it, a hydraulic stage is flanked by what look like soaring, solid wood reeds. But would you believe they’re actually inflatable, so as to make transporting easier?