Category Archives: New Products

Three New Places To Check Out in 2018

he famous Doughnut Wheel at Charlie Palmer Steak Napa. (photo by Paige Green Photo)

The famous Doughnut Wheel at Charlie Palmer Steak Napa. (photo by Paige Green Photo)

Charlie Palmer Steak

Just before Thanksgiving, Chef Charlie Palmer opened the first California location of his American steakhouse concept. Charlie Palmer Steak Napa marks his fifth steakhouse across the country.

Housed inside the new Archer Hotel Napa, the 4,000-square-foot restaurant is headed by Executive Chef Jeffrey Russell.

Enjoy raw bar specialties; pig ear pad thai ($16); a 21-day dry-aged, bone-on tomahawk chop for two ($130); and A5 Wagyu from Japan at $100 for 4 ounces.

The Bottomless Brunch ($38) per person includes unlimited Bloody Marys and Mimosas for two hours, the choice of a main course, and either a charcuterie board for the table or a “doughnut wheel.” The latter is sure to become an Instagram sensation with its cinnamon-sugar, chocolate-glazed, and almond-chocolate doughnuts stacked on a wheel with caramel and raspberry dipping sauces.

New Pastry Chef for Bacchus Management Group

Bacchus Management has hired its first executive pastry chef to head all of its restaurants and bakeries.

The new Nutella baby cake at Mayfield Bakery & Cafe, and the Village Bakery & Cafe. (photo by Carolyn Jung)

The new Nutella baby cake at Mayfield Bakery & Cafe, and the Village Bakery & Cafe. (photo by Carolyn Jung)

For the first time, one person will oversee the baking and dessert programs at The Village Pub in Woodside, The Saratoga in San Francisco, Spruce in San Francisco, Mayfield Bakery & Cafe in Palo Alto, The Village Bakery & Cafe in Woodside, and four Pizza Antica outposts in the Bay Area.

Janina O’Leary grew up in Texas, graduated from the French Culinary Institute in New York, and went on to work in such top-tier, fine-dining establishments in Manhattan as Per Se, Del Posto and Restaurant Daniel. She also worked at Bouchon Bakery in New York. When she moved to Austin, she became famous for her doughnut pop-ups, whimsically named Play Dough.

Read more

Ooey Gooey Dark Chocolate Cookies with Caramel

These brownie-like cookies have a hidden center of caramel.

These brownie-like cookies have a hidden center of caramel.

 

Taking time out to spend special moments with friends and family may be the best thing about the holidays.

But a close second surely is all the cookies to indulge in at this time of year.

“Holiday Cookies” (Ten Speed Press), of which I received a review copy, is all about this festive sweet time of year. The book is by food stylist and recipe developer Elizabet der Nederlanden of Berkeley, with photography by the talented Erin Scott of Berkeley.

You’ll find everything from “Gingerbread Cookies” to “Chocolate-Stenciled Shortbread Rounds” to “Saffron Pistachio Biscotti.” Beyond cookies, there are also confections such as “Apple Cider Caramels” and “Matcha Chocolate Bark with Berries and Coconut.”

"Holiday Cookies: Showstopping Recipes to Sweeten the Season" by Elisabet der Nederlanden

“Holiday Cookies: Showstopping Recipes to Sweeten the Season” by Elisabet
der Nederlanden

“Dark Chocolate Cookies with Caramel” is especially fun because these brownie-like cookies hide a center of caramel inside. It’s achieved easily enough by rolling the cookie dough around an unwrapped, purchased caramel candy.

Read more

Of Gourmet Ice Cream, Nuts and Sandwiches

A tower of ice cream sandwiches at Ici Ice Cream. (photo by Tory Putnam)

A tower of ice cream sandwiches at Ici Ice Cream. (photo by Tory Putnam)

Ici Ice Cream Opens Second Berkeley Location

Bay Area fans of Ici Ice Cream — and there are legions — are rejoicing that this artisan shop has just opened a second location in Berkeley.

That means twice the opportunities to get your fix of Honey-Vanilla-Black-Tea, Chocolate-Chocolate Almond Toffee, Pink Peppermint, Honey Lavender-Pistachio, and other fabulous flavors of ice cream and sorbets.

Mary Canales, who spent nine years as the pastry chef of Chez Panisse, founded her original shop 11 years ago on College Avenue in the Elmwood neighborhood. The second shop opened last week in downtown Berkeley.

Since the beginning, Ici has churned organic and sustainable ingredients in its ice creams. They’re made in small batches to ensure freshness.

A special treat just for this time of year: Ici's Bouche de Noel. (photo by Tory Putnam)

A special treat just for this time of year: Ici’s Bouche de Noel. (photo by Tory Putnam)

Everything will continue to be made at the College Avenue location, then transported to the downtown shop. Both places sell scoops, pints, cakes and confections, including seasonal cakes, ice cream bombes, ice cream sandwiches, bon-bons and candies.

It’s a perfect place to stop after a dinner of paella at Oakland’s Duende, owned by Mary’s husband, Paul Canales. Hey, just sayin’.

New Heirloom Reserve Nuts

Just in time for your holiday baking needs, Diamond of California has released a new line of Heirloom Reserve walnuts, pecans and Marcona almonds.

I used the new Diamond Heirloom Marcona Almonds in a salad of green beans, orange segments and fennel. (photo by Carolyn Jung)

I used the new Diamond Heirloom Marcona Almonds in a salad of green beans, orange segments and fennel. (photo by Carolyn Jung)

The century-old producer of nuts is highlighting varietals that have been passed down for generations.

Read more

Foodie Gifts — For Friends, Family or Yourself

Avocado oil, apple cider vinegar and apricots combine for this zesty Farmhouse Lab dressing. (Photo by Carolyn Jung)

Avocado oil, apple cider vinegar and apricots combine for this zesty Farmhouse Lab dressing. (Photo by Carolyn Jung)

Farmhouse Lab Salad Dressings

True, it’s easy enough to whisk together your own salad dressing at home if you have a good variety of oils, vinegars and seasonings.

But Farmhouse Lab of Marin does it one better by packaging its consciously-sourced dressings in cute little mason jars that make the perfect host or hostess gift.

The dressings use raw honey or raw coconut nectar for sweetness, as well as vinegars and oils, and mustards from artisan producers for flavor.

They come in four varieties, which I recently received samples to try: Sunny Avocado, Berry Olive, Green Pumpkin, and Red Sunflower.

The Sunny Avocado is buttery with a slight vegetative note to it, as well as the zing of apple cider vinegar. The Berry Olive is fruity sweet-tart with pomegranate vinegar and raw blackberry honey. The Green Pumpkin is nutty and rich with a dash of mustard. The Red Sunflower is also quite nutty with a subtle spiciness from red pepper chili.

They come in a handy four-pack.

They come in a handy four-pack. (photo by Carolyn Jung)

A four-pack (one of each variety) is $67.99. You can give the entire pack to someone or break it up and gift one or two to someone while keeping the rest for yourself. Best yet, through the end of this year, 10 percent of proceeds from each four-pack to SF Fights Fire, a grass-roots chefs effort to provide food and services to North Bay Fire Rescue Centers in the aftermath of the Wine Country fires. Just enter the code at check-out: Enter Code: SFFF.

“Moto: The Cookbook”

I will go on record as saying that it’s a good bet that I will likely never cook anything from the new “Moto: the Cookbook” (Little, Brown and Company, $50) by Homaro Cantu. Yet when a review copy arrived in my mail, I couldn’t stop reading it or stop staring at the photos of its phantasmagorical dishes or being in awe at the mind that came up with it all.

MotoCookbook

Cantu, a former sous chef at Charlie Trotter’s, was the visionary behind the ground-breaking Moto in Chicago, which opened in 2004. Sadly, he took his own life in 2015. The restaurant continued on without him for almost a year before his widow sold it to the Alinea Group.

But not before it made an indelible mark on the food industry.

Read more

An Edible Holiday Wreath

It's kind of like two treats in one.

It’s kind of like two treats in one.

 

Is it a cookie? Is it a wreath?

It’s actually both.

This started out as as Martha Stewart’s “Classic Shortbread” recipe from her cookbook, “Martha Stewart’s Cookies” (Clarkson Potter, 2008), one of my favorite baking books.

The butter-filled dough is pressed into a fluted tart pan to create one massive cookie that gets scored with a knife into wedges. The directions have you pressing a round 2 1/4-inch cookie cutter into the center before baking to create a doughnut-like hole.

Read more

« Older Entries