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Three Words: Triple Chocolate Biscotti

Monday, 21. July 2014 5:26

Delicate biscotti with chocolate -- three ways.

Delicate biscotti with chocolate — three ways.

 

Picture a rich chocolate dough. Then, chunks of Guittard chocolate folded in. Finally, imagine the resulting cookies dunked by hand into a bath of milk and semisweet chocolate.

I’d call that a triple chocolate hit.

Boncora calls it its Triple Chocolate Biscotti.

It’s the newest treat by Bonnie Tempesta, who founded La Tempesta Bakery with her mother, Aurora. She sold that company in 1997, then moved to Sonoma Wine Country to start Bonccora Biscotti.

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Category:Chocolate, General, New Products | Comments (5) | Author:

A Different Kind of California Start-Up: Ewetopia

Wednesday, 9. July 2014 5:26

Sirene (front) and Philosopher (back) feta-style cheese from Ewetopia.

Sirene (front) and Philosopher (back) feta-style cheese from Ewetopia.

 

Ewetopia is a start-up. Not in computers or chips. But cheese.

Made with sheep’s milk, of course.

Hence the cute name.

Andrea Mongini and husband Craig Meadows own a veterinary practice. If that didn’t keep them plenty busy already, they also own a sheep dairy farm in Denair, CA.

They just embarked on creating their first cheeses in partnership with one of my favorite producers, Fiscalini Cheese Company of Modesto, maker of the award-winning bandage wrapped cheddar.

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Category:Cheese, General, New Products | Comments (6) | Author:

Exclusive American Kobe Ribeye Cap Served at The French Laundry Now Can Be Enjoyed at Home

Friday, 20. June 2014 5:25

Presenting the American Kobe ribeye cap.

Presenting the American Kobe ribeye cap.

 

For the past seven years, almost all of Snake River Farms’ entire supply of ribeye cap — its premier cut of American Kobe beef — has gone to one restaurant.

The French Laundry.

That tells you just how magnificent this cut of beef must be.

Thanks to an uptick in production, though, that same cut is now available to the public, starting this week on the Idaho-based specialty meat company’s Web site.

Yes, you can cook up the same exquisite cut of beef used at one of the finest restaurants in the world.

It won’t come cheap, of course.

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Category:General, Meat, New Products, Thomas Keller/French Laundry/Et Al | Comments (2) | Author:

And Now For a Beer That’s A Little Different

Wednesday, 18. June 2014 5:26

Your eyes are not fooling you.

Your eyes are not fooling you.

 

If you think the foamy head on that frosty mug of beer looks a shade pink, your eyes are not deceiving you.

That’s because this beer has the unlikely ingredient of blackberries.

A full pound of blackberries per liter, in fact.

The Palos Verdes Brouwerij West’s beer is whimsically named “Dog Ate My Homework.”

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Category:Fruit, General, New Products, Spirits/Cocktails/Beer | Comments (5) | Author:

Tacolicious’ New Sauces and Salsas

Monday, 9. June 2014 5:26

Tacolicious makes it easy to enjoy Mexican mole at home.

Tacolicious makes it easy to enjoy Mexican mole at home.

Four casual eateries in the Bay Area.

A cookbook debuting in September.

And a new line of sauces and salsas now selling exclusively at Williams-Sonoma.

San Francisco’s  Tacolicious is fast on its way to becoming its own mini empire. The restaurant was established by Owner Joe Hargrave in 2009, who is married to San Francisco magazine editor, Sara Deseran, who, not coincidentally, is the author of the upcoming cookbook, “Tacolicious” (Ten Speed Press).

I had a chance to try samples of the new line of salsas and cooking sauces. Proceeds from the sale of the products go to the Tacolicious School Project, which supports neighborhood public schools in San Francisco.

Break out the chips.

Break out the chips.

The cooking sauces come in three varieties: Tacolicious Mole Rojo Braising Sauce, Tacolicious Shot & A Beer Braising Sauce, and Tacolicious Guajillo Braising Sauce. Each 16-ounce jar is $12.95 and is printed with a suggested way of using it.

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Category:General, New Products, Restaurants | Comments (4) | Author: