Chef Amy Glaze teaching young students how to cook.
She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.
Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.
Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.
My idea of health food.
Yogurt does a body good.
This cake has plenty of yogurt in it.
Ergo, this cake is bona fide health food.
OK, maybe not. But can you blame me for trying? Especially when this “Greek Yogurt Cake” is so moist and tender, with a wonderful tang to it?
The recipe is from the new cookbook, “Mad Hungry Cravings” (Artisan) of which I received a review copy. Lucinda Scala Quinn, executive food editor of Martha Stewart Living Omnimedia and mother of three, has created comforting dishes sure to appeal to families — everything from chicken chive burgers to “Eggplant Parm Stacks” to banana chocolate chip cookies.
For this cake, I used Nancy’s Organic Greek Yogurt, of which I recently received a sample. The nonfat version is so thick and creamy that it’s hard to believe it’s made with skim milk. What’s more, the company says that each serving contains more than 56 billion active probiotic cultures, which are thought to aid digestion and strengthen the immune system. See, yogurt cake is good for you. (wink, wink)
Thick and creamy Greek yogurt.
The yogurt, available in 6-ounce ($2.29) and 24-ounce ($6.69) containers is sold at Albertson’s, Safeway, Whole Foods, Raley’s, Andronico’s, Rainbow Grocery, Real Food, and Mollie Stone’s stores.
Crumb cake from Imagine It bakery. It’s all gluten-free, too.
When Tracy Horton found out she was allergic to gluten, she wished for cookies and cakes that she could still enjoy.
What’s more, she wanted to find a way to give youngsters with similar allergies a chance to finally enjoy their first decadent birthday cake just like any other kid would.
She imagined the possibilities.
And she made them happen.
The result is Imagine It, an allergy-friendly bakery that sells its treats at local farmers markets, including the Saturday Willow Glen market in San Jose, the Saturday Santa Clara market, and the Sunday Campbell one.
The baked goods are made without wheat, gluten, soy, eggs, dairy, peanuts and tree nuts. Instead, they get their texture from garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour, organic rice milk, and a vegan egg product.
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.