Redd Wood Opens in Yountville

Acclaimed Chef Richard Reddington of Redd in Yountville has opened his latest venture — Redd Wood, a casual Wine Country pizzeria, located just up the block from his other restaurant.

The chic looking space was created by St. Helena interior designer, Erin Martin of Erin Martin Design. In her first restaurant project ever, she’s created a look that’s rustic yet chic with unfinished stone, steel, glass, wood, mismatched chairs and intriguing salvaged objects.

“So much of the Yountville area is about serious food and wine experiences,” Reddington said in a statement. “With Redd Wood, I want to create an entirely different ambiance.”

Take a seat inside or out to enjoy wood-fired pizzas such as prosciutto cotto, Brussels sprouts, tellagio and red onion ($14), and pastas such as lamb bolognese, arancini and tapenade ($18). A dedicated charcuterie room turns out house-cured prosciutto and salumi.

Enjoy Prize-Winning Taipei Beef Noodle Soup

How popular is beef noodle soup in Taiwan?

Consider that more than 168 contestants battled over burners last year in the Taipei International Beef Noodle Festival cook-off.

But you don’t have to get on a plane to try this street food favorite.

Chef Hou Chun-sheng, the 2011 winner of the spicy beef noodle soup category, will be serving up samples of his specialty at two upcoming events in San Francisco.

Read the rest of this entry »

New York’s Momofuku Milk Bar bakery is famed for its playfully delicious “crack pie,” “compost cookies” and “cereal milk” ice cream.

But when a review copy of  the cookbook, “Momofuku Milk Bar” (Clarkson Potter) by Pastry Chef-Owner Christina Tosi landed in my mail, it was a more savory-spicy concoction that caught my eye.

“Chinese Sausage Focaccia” is a delightful mash-up of Chinese and Italian all in one bite.

It’s focaccia studded with garlic slivers and sweet Chinese sausage slices — with a veneer of Sichuan chile oil baked into it.

How’s that for breathing fire into this new “Year of the Dragon”?

The book offers a range of sweets and desserts sold at Milk Bar and plated up at the various Momofuku eateries started by the often off-color Chef David Chang. They range from the easy (peanut butter cookies) to the quite ambitious (“Tristar Strawberry Sorbet, Macerated Strawberries, Lovage, Ritz crunch and Celery Root Ganache”). The focaccia falls in the middle of those two extremes.

Read the rest of this entry »

Mario Batali is a fan, as are his fellow chefs, Traci Des Jardins, Suzanne Goin and Tom Douglas.

After all, what’s not to like about artisan bacon from heritage pigs that’s dry cured with brown sugar for up to 21 days, then smoked with applewood for 12 hours — and made by talented Sonoma chefs, husband-and-wife, John Stewart and Duskie Estes.

You may know them from their Zazu Restaurant + Farm in Santa Rosa and Bovolo cafe in Healdsburg, as well as Estes’ appearance on “The Next Iron Chef” in 2010.

But you ought to get to know them for their bacon, too.

Read the rest of this entry »

It looks a little like pastrami, but has the texture of ham.

It’s Lobel’s of New York’s new Cottage Bacon.

I recently had a chance to taste a sample of this marbled, center-cut pork butt that’s cured and smoked, and has less fat than traditional strip bacon.

It’s like an artisan version of Canadian bacon with a wonderful sweet and smoky flavor that’s far more pronounced than your regular supermarket variety. It’s great for sandwiches or with scrambled eggs. I used mine to top grilled pizza with mozzarella and tomato sauce.

Read the rest of this entry »

Then, you’ve come to the right place.

Wouldn’t you love to sink your teeth into a meltingly tender Wagyu sirloin from Snake River Farms? Yeah, that’s what I’m talkin’ about — deeply marbled American beef that’s like buttah.

You can. Here’s how:

Contest: One lucky Food Gal reader will win a free “Steak and Espresso Brava Salt” holiday package, courtesy of Snake River Farms. Valued at $100, this gourmet gift comes complete with six hand-trimmed, 4-ounce Wagyu petit sirloin steaks, a 4-ounce container of Espresso Brava salt (a mix of sea salt and espresso), and cooking directions.

Entries, limited to those in the continental United States, will be accepted through midnight PST Dec. 17. Winner will be announced Dec. 19. How’s that for a holiday present?

How to win?

Read the rest of this entry »