Category Archives: More Food Gal — In Other Publications

Signed, Sealed, Delivered, And Yours (Sept. 2019)

Look for my new "East Bay Cooks'' cookbook to join this group in summer 2019.

Look for my new “East Bay Cooks” cookbook to join this group in summer 2019.

 

See that stack of beautiful cookbooks above? Soon to join them will be “East Bay Cooks” — by yours truly.

Yes, that’s what I’ve spent the better part of this year working on. In fact, I just finished the manuscript this month.

The cookbook, which will debut in September 2019, will feature 40 of the top restaurants, bars and bakeries in the East Bay, with their stories and recipes. The photography will be by the incredibly talented Bay Area-based Eva Kolenko.

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First Look At the Hotly Anticipated Protege

Gilded hush puppies on a bed of popped sorgham at the new Protege in Palo Alto.

Gilded hush puppies on a bed of popped sorgham at the new Protege in Palo Alto.

 

After more than a year of permitting and construction delays, Protege, arguably the most highly anticipated restaurant around, finally opened its doors to the public on Tuesday.

Passersby have been peeking in the windows for months, streaking them with hand prints and even nose prints, so eager to experience this restaurant by French Laundry alums, Executive Chef Anthony Secviar and Master Sommelier Dennis Kelly. They are joined by Pastry Chef Eddie Lopez, who also hails from the French Laundry, as well as Grace in Chicago and Vintage Cave in Honolulu.

With that kind of culinary star-wattage, is it any wonder that the night this California Avenue restaurant quietly debuted, there were already half a dozen people anxiously waiting outside half an hour beforehand to be one of the very first inside?

Head Chef Anthony Secviar readying a dish a few weeks before the grand opening.

Head Chef Anthony Secviar readying a dish a few weeks before the grand opening.

The kitchen on opening night.

The kitchen on opening night.

I was one of them, along with two friends, snagging seats at the chic, back-lighted bar, and paying our tab at the end. There are purse hooks underneath, of course, along with some of the most comfy nappa leather bar stools I’ve ever sat in.

Sit on the stools closest to the kitchen and you can peer in at all the activity as Secviar calls out the orders, and the cooks all respond in unison, “Oui, Chef!”

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Take A Taste of the Impossible and Beyond Meat Burgers

Sampling a slider-size of the Impossible Burger at Jardiniere before its public launch.

Sampling a slider-size of the Impossible Burger at Jardiniere before its public launch.

 

What is a burger without meat?

Diehard carnivores might answer, “A travesty.”

But even they might change their minds after a bite of the Impossible Burger and the Beyond Meat Burger. Both are entirely plant-based patties that closely mimic beef burgers. And both are now available in the Bay Area for vegetarians and the curious to enjoy.

Impossible Burger is the creation of Redwood City’s Impossible Foods. It is fashioned from wheat, coconut oil, potatoes, and heme, a compound in plants and meat, which gives meat its characteristic aroma and taste.

Compared to raising cows for burgers, the Impossible Burger uses 95 percent less land, 74 percent less water, and creates 87 percent less greenhouse gas emissions. It’s also free of hormones, antibiotics and artificial ingredients. And you don’t have to worry about slaughterhouse cross-contamination.

El Segundo’s Beyond Meat Burger is similarly environmentally-friendly, and is fashioned from pea protein, yeast extract, coconut oil, beet extract and annatto extract.

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From Roy’s — Or The Story of the $50 Panettone

From Roy's dark chocolate panettone -- fit for a king or queen.

From Roy’s dark chocolate panettone — fit for a king or queen. (Photo by Carolyn Jung)

 

When I told my husband, who is notoriously frugal (he’d call himself, “cheap”), that I was writing a story about a pastry chef who makes a $50 panettone, he was beside himself.

He rolled his eyes, completely flabbergasted. Who in their right minds, he thought, would pay that much for an Italian Christmas bread that you can get for a song on the shelves at Cost Plus?

Then, I cut him a thick slab of the handmade dark chocolate panettone made by From Roy’s of Richmond. He put a forkful in his mouth. He let out a sigh. Then, he actually said, “OK, I can see paying $50 for this.”

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Introducing a Revolutionary New Product — Coffee Flour

Get to know Coffee Flour, an intriguing new product you're going to be seeing a lot of.

Get to know Coffee Flour, an intriguing new product you’re going to be seeing a lot of.

 

Did you know that for every pound of coffee beans produced, there’s nearly an equal amount of waste created?

Coffee Flour aims to tackle that immense problem. It is the first company to dry and finely mill that pulp waste on a large scale to create a type of flour that has five times the fiber of whole wheat flour and more iron than any other grain.

Surprisingly enough, the resulting flour tastes nothing like coffee, either. Instead, the gluten-free coffee flour tastes heavily of citrus and cherry.

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