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Two Chefs Plus Three Goats at One Market Restaurant

Friday, 6. July 2012 5:25

My first taste of goat tartare -- and hopefully, not my last.

What do you get when you put two chefs together with three goats?

The makings of a deliriously delicious evening.

Such was the case last week at One Market restaurant in San Francisco, when resident Chef Mark Dommen invited Chef Staffan Terje of Perbacco in San Francisco to cook with him on a multi-course feast that was all about goat.

The event was part of the “Dinner Party Project,” a series of dinners throughout July hosted by SF Chefs, the food and wine extravaganza that officially takes place July 30-Aug. 5. The dinners bring together two or more chefs to collaborate on a themed dinner. A portion of proceeds of each dinner benefits the Center for Urban Education and Sustainable Agriculture (CUESA), which operates the Ferry Building farmers market.

I was lucky enough to be invited as a guest to the dinner, which kicked off with Terje’s spectacular goat leg tartare. The mild red meat got a hit of crunch from diced celery heart, a pop of salinity from Cantabrian anchovy and floral acidity from preserved Meyer lemons.

Mark Dommen's goat charcuterie with apricots and pistachios.

Dommen lobbed with goat liver terrine and goat mortadella with fresh apricots and apricot mustardo. It was the type of food that made you wish you were on a picnic in the south of France.

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Category:Chefs, Enticing Events, General, Meat, Restaurants | Comments (13) | Author:

Bi-Rite’s Pork Cutlets with Sweet Bing Cherries

Wednesday, 20. June 2012 5:25

Cherries for dinner? Oh, yes!

Why just bake galettes, pies and cobblers with fresh cherries when you can enjoy their snappy sweetness in savory sensations, too?

Case in point, “Pan-Fried Pork Cutlets with Bing Cherries.”

It’s a recipe from “Bi-Rite Market’s Eat Good Food” (Ten Speed Press), of which I received a review copy.

The cookbook, written by Bi-Rite Owner Sam Mogannam and food writers Dabney Gough, takes you through the history of San Francisco’s most celebrated grocery store, where you’ll find not only top-notch produce but hard-to-find ingredients that are the darling of chefs.

The book takes you through each store department, teaching you the low-down on how to read labels, discern ingredients and use them at their best in a myriad of recipes.

Fruit takes to pork like peanut butter to chocolate. Cherries are no exception. Yes, you’ll have to pit them, but you use only about 18 of them, which doesn’t take that much time at all.

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Category:Fruit, General, Meat, Recipes (Savory) | Comments (9) | Author:

Chaya Brasserie’s “Duck & Foie Gras” Fest

Monday, 18. June 2012 5:25

Duck breast caterpillar roll (front) and seared foie gras nigiri (back) at Chaya Brasserie in San Francisco.

California restaurants are getting their last hurrahs in for foie gras, as come July 1 the fatty duck liver will become contraband in the state.

Chaya Brasserie in San Francisco is joining in on the act with its “Au Revoir Foie Gras” menu, now available through the end of June.

Over the weekend, as an invited guest of the restaurant, I had a chance to sample many of the special a la carte foie gras and duck dishes that Executive Chef Yuko Kajino has created just for this blowout. Additionally, Chaya is inviting diners to add a dollop of foie gras to any dish on the regular menu — for an additional $10.

Foie gras sushi?

Oh, yeahhhh.

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Category:Chefs, Enticing Events, General, Meat, Restaurants | Comments (11) | Author:

A Jacques Pepin Dish Fit for Father’s Day

Wednesday, 13. June 2012 5:25

A lamb steak that any Dad is sure to love.

We cook for many reasons.

Because we’re famished. Because it’s more economical. Because it can be relaxing or satisfyingly challenging. And because we take pleasure in pleasing others.

But we also cook for the memories it evokes. For flavors that are indelible, and for the times lived and shared with those we love, which we never ever want to forget.

Often, when I try a new recipe, it often makes me think of someone who has touched my life. This lamb dish by the one and only Jacques Pepin is no exception.

It’s from his newest tome, “Essential Pepin (Houghton Mifflin Harcourt), of which I received a review copy. It’s filled with more than 700 timeless Pepin recipes. It also comes with a fantastic DVD with demos of fundamental cooking techniques.

One bite of “Lamb Steaks with Soy, Vinegar and Garlic” has me back in my childhood home in San Francisco, watching my Dad in the kitchen preparing steaks in a sizzling frying pan.

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Category:Asian Recipes, Chefs, Meat | Comments (9) | Author:

Bay Area BBQ Championship & A Food Gal Give-Away

Monday, 4. June 2012 5:25

Joanne Pang of Bad S BBQ at last year's event. (Photo courtesy of the Bay Area BBQ Championship)

Get ready to have a smoky, meaty good time when the 2nd annual Bay Area BBQ Championship rolls into the Oakland Coliseum on July 7.

Professionals, amateurs and community groups will be competing to determine who has the best barbecued chicken, ribs, brisket and pork, plus the tastiest side dishes and desserts.

What’s more, in-between sampling all that food, you can take in the A’s vs. Mariners game.

All proceeds benefit Alternative Family Services, a local organization that provides services for foster children.

General admission tickets, which include five tasting tickets each and admission to the baseball game, are $33 for adults, $12 for kids. VIP tickets — which include all of that plus VIP tent and stage seating, as well as a “Blues, Brews & BBQ” party, 2 p.m. to 4 p.m. July 6 at the Coliseum — are $78 for adults and $41 for kids.

Contest: One lucky Food Gal reader will win two VIP tickets to the Bay Area BBQ Championship on July 7, which includes admission to the baseball game, a total of 10 tasting tickets, and access to the VIP party on July 6. Entries, limited to those who can be in Oakland on July 7, will be accepted through midnight PST June 10. Winner will be announced June 12.

How to win?

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Category:Enticing Events, General, Meat | Comments (6) | Author: