View all posts filed under 'More Food Gal — In Other Publications'

William May, the Famous Doorman at the San Francisco Fairmont

Friday, 16. November 2012 5:25

San Francisco's fabled doorman, William May.

Most people only notice service when it’s bad.

Because when it’s good, every need is anticipated so you never have to ask for anything.

William May prides himself on that kind of outstanding service.

For 26 years, he’s been the main doorman at the world-famous Fairmont San Francisco, the grand hotel where kings, queens and every U.S. president has stayed.

For many guests, he’s the first face to greet them when they visit San Francisco, setting the tone for the rest of their stay.

You might not think the position of doorman anything exceptional. But May has turned it into not only a skill, but an art form. In the process, the 60-year-old May has become as much of a  celebrity as the 105-year-old hotel atop Nob Hill, itself.

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Category:General, Great Finds, More Food Gal -- In Other Publications | Comments (7) | Author:

Secret Ingredient Brownies & A Food Gal Podcast

Thursday, 27. September 2012 5:25

Fudgy brownies with a sudsy ingredient.

Monday night, as the featured speaker at the Sunnyvale Public Library, I thought I’d have some fun with the audience members.

After all, if you’re going to talk about food writing, people are bound to get hungry, right?

So, I baked home-made fudge brownies for everyone, using a new recipe I recently came across. As folks nibbled away, I asked if anyone could guess the secret ingredient in these brownies.

Don’t even think it was some kind of controlled substance, though one guy did venture that guess. Other folks struck out with guesses of avocado, tofu, prunes, vinegar, black beans, red bean paste and even soy sauce.

In the end, after giving folks a hint that it was a “liquid” ingredient, one woman finally guessed the correct answer to win one of my very snazzy Food Gal aprons.

Of course, you guys reading this post have it easy. The photo above is a complete giveaway. The secret ingredient in these brownies? Guinness Stout.

“Guinness Brownies” is a recipe from the new cookbook, “Tate’s Bake Shop: Baking for Friends” (self-published), of which I recently received a review copy.  The cookbook, which features more than 120 recipes, is by Kathleen King, the owner of Tate’s Bake Shop in Southhampton, NY.

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Category:Chocolate, General, More Food Gal -- In Other Publications, Recipes (Sweet), Videos & Podcasts | Comments (12) | Author:

Introducing the Updated Version of Food Gal’s Bay Area Dining App & A Giveaway

Wednesday, 22. August 2012 5:25

Introducing my new, improved app.

Drum roll, please.

Just as I am my own person, I’m also my own app now.

If you remember back to February, I proudly launched my “Food Gal’s Ultimate Guide to Bay Area Dining” for iPhones.

Back then, it was under the umbrella of the new venture, the “Know What” network of apps for favorite bars, food, hikes, museums and more. So, you had to buy the “Know What Essentials”  app first, before you could add on more specific modules, such as my own.

Now, with the blessing and help of the team behind Escape Apps, which created the “Know What” network, you can bypass that step and just buy my app alone for $1.99.

My app has been updated to  feature more than 75 restaurants, bakeries and wine bars to check out in the Bay Area — from the tony to the hole-in-the-wall.

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Category:Enticing Events, General, More Food Gal -- In Other Publications, New Products, Restaurants | Comments (18) | Author:

The Newest in Urban Farming at Ecopia in Campbell

Wednesday, 25. July 2012 5:25

A bounty of lettuces from Ecopia Farms.

Look closely at that bowl of beautiful, baby salad greens.

If only you could reach out and grab a few leaves to taste, you’d be amazed at their sweetness, pepperiness and all-around intensity of flavor.

What makes these lettuces different is that all were grown indoors under LED lights, using a fraction of the water a conventional outdoor farm would.

Ecopia Farms in Campbell is unlike any other agricultural endeavor — housed indoors in a non-descript, out-of-the-way warehouse in Campbell.

Utilizing the latest technology and know-how, it was founded by a couple of tech giants: a former CEO of Solectron, and a former president of Lockheed Martin Missiles & Space.

With water and land increasingly precious commodities, their goal is to create a way of farming that is not only more efficient and sustainable, but replicable in high-density urban areas.

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Category:General, Going Green and Sustainable, Great Finds, Health/Nutrition, More Food Gal -- In Other Publications, New Products, Restaurants | Comments (7) | Author:

The Lettuce That’s Taking the Bay Area By Storm

Friday, 22. June 2012 5:25

Little Gem salad with spring veggies and Green Goddess dressing at Redd Wood in Yountville. (Photo by Carolyn Jung)

No matter where you dine in the Bay Area, you’d be hard pressed to find a menu that did not have this particular lettuce gracing it.

Whether served cold and crisp in a salad or braised or grilled in a main dish, Little Gem lettuce is the new darling ingredient that chefs and diners just can’t seem to get enough of. Whether at Frances in San Francisco, Redd Wood in Yountville, Camino in Oakland or Mamacita in San Francisco, Little Gem is sure to be there front and center.

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Category:Chefs, General, Great Finds, More Food Gal -- In Other Publications, Restaurants | Comments (12) | Author: