Push aside the Greek. Make way for Icelandic yogurt. This one is full of shreds of coconut.
Remember the first time you went gah-gah for Greek yogurt?
Then, prepare to go insane for the Icelandic style.
I admit I’d never had Icelandic yogurt (skyr) until recently when Petaluma’s Smari sent me samples to try.
In short, they blew my taste buds away.
Icelandic yogurt has been made for generations from nonfat milk that’s heated with a culture, then strained and strained again. Smari makes its from organic, grass-fed Jersey and Guernsey milk, which is thicker, richer and more nutrient-dense than most. While its original yogurts were made from skim milk, it recently introduced the first Icelandic-style yogurts made with whole milk.
What you notice with these yogurts is how exceedingly creamy and thick they are, especially the whole milk varieties. They’re the consistency of a decadent pudding.
Yup, you can find this at Los Angeles International Airport.
LOS ANGELES, CA — Flying from the Bay Area to Maui is a long trek, even in the best of circumstances on a nonstop flight.
So, my husband and I might have been a bit cranky two weeks ago at the thought of having to suffer through a layover in Los Angeles — if not for one delightful development.
We were scheduled to change American Airlines planes in Terminal 4.
Yes, the home of the permanently parked Kogi Truck, situated in the food court there, which opened in December 2014.
Imagine bypassing the usual fast-food chains and other tired-looking airport offerings for Chef Roy Choi’s clever mash-up of Korean and Mexican food instead. We’d chased down Choi’s original Kogi Truck in Los Angeles before, so we were no stranger to his kimchi-laced tacos, burritos, quesadillas and sliders, which essentially ignited the modern-day food truck craze.
A trio of outstanding pastas at La Balena.
There are many reasons to adore Carmel-by-the-Sea. It’s as picturesque as it gets, full of romance, and boasts a white sand beach that just begs you to doff your sandals and relax a long while.
Now, I have another reason to love it: La Balena.
The three-year-old restaurant is owned by Emanuele Bartolini, who used to work front-of-the-house for Mario Batali in New York. After vacationing here regularly with his wife, Anna, the couple finally decided to make the leap to this West Coast hamlet.
Bartonlini named his restaurant La Balena (“The Whale”) after those magnificent sea creatures he used to view when he served aboard ships in the military in Italy. It’s also a nod to the giant whale in his favorite story of “Pinocchio,” which was written by Carlo Collodi, a children’s writer who grew up in Florence, near where from Bartolini hails. In fact, his second restaurant, set to open in April just steps away, will be named Il Grillo (“The Cricket”), in reference to Jiminy Cricket.
La Balena’s namesake.
The pretty back patio.
This is Italian food with true soul wrapped around an abundance of fresh, local ingredients. Executive Chef Brad Briske describes it as “Monterey Bay Tuscan” food. He buys whole and half pigs, and butchers them, no easy feat in such a compact kitchen. All the salumi is made in-house, as well as almost all the pastas, with the lone exception being the spaghetti. But that may change in the future, as the restaurant just purchased a pasta extruder.
A selection of Manresa Bread specialties: levain (back), kale scone (front left), and chocolate croissant (front right).
The South Bay’s most anticipated bakery, Manresa Bread, finally opened a week ago, in downtown Los Gatos.
If you think that means bypassing those long, long lines at its stands at the Palo Alto and Campbell farmers markets on Sundays, guess again.
The queue may be shorter at the new bakery, just around the corner from Michelin two-starred Manresa restaurant, but there likely will be one no matter what time you go.
When I got there at 11 a.m. last Friday, there were already half a dozen people in front of me. And the baguettes were already gone.
If you think that was bad, on opening day on Feb. 21, the bakery sold out in just five hours.
Inside the bakery.
All of that speaks to the quality of the artisan products being turned out by Manresa head baker Avery Ruzicka, a graduate of the French Culinary Institute who also trained with master baker Ben Hershberger of Thomas Keller’s Bouchon Bakery and Per Se restaurant.
Grilled cheese and tomato soup perfection at The Fremont Diner.
Sure, I have an appreciation for pull-out-all-the-stops tasting menus in which chefs maneuver and manipulate food into high art.
But it takes a place like The Fremont Diner to remind us all how wonderful the simple, the bare bones and the pared down can be.
I’m talking the perfect crumbly buttermilk biscuit you can’t wait to tear into, and a thick, spicy tomato soup served in a heavy coffee mug with a spoon — all enjoyed on a picnic table underneath a tented patio.
Surrounded by rolling hills and vineyards on the Sonoma side of the Carneros wine region, The Fremont Diner evokes nostalgia from the get-go with its rusty pick-up truck parked outside and its wood-slatted building with its swinging front-porch door.
Like stepping into the past.
The tented patio.
My husband and I dropped by a few weeks ago, paying our tab at the end of a most soul-satisfying meal.