Category Archives: New Products

Call for Entries for Sunnyvale Library’s “Cooking Up Stories” and So Much More

SunnyvaleLibraryEBookPromo

Participate in “Cooking Up Stories”

The Sunnyvale Public Library invites foodie writers to take part in its “Cooking Up Stories,” an ebook about food and cooking.

The library is seeking your best short story or non-fiction piece to publish in this electronic compilation. If your submission is chosen for inclusion, it will be added to the library’s online collection, making it available to a wide audience. You still retain the copyright to your story, so you can reuse your submission elsewhere in the future, too.

Submissions will be taken starting April 1. For more information about the project, click here.

Smitten Ice Cream Coming to Santana Row

The upside to all that construction going on lately at the Park Valencia area of San Jose’s Santana Row?

A new and improved plaza that will include Smitten Ice Cream.

Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)

Mint chocolate ice cream being made at Smitten Ice Cream in Los Altos. (Photo by Carolyn Jung)

The 600-square-foot shop will open in July, serving Smitten’s patented made-to-order ice cream. You can watch for yourself as liquid nitrogen freezes the mixture in a flash at a super low temperature, resulting in smaller ice crystals and a supremely smooth ice cream.

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Shake It On — And A Food Gal Giveaway

Black Hawaiian Sea Salt from the San Francisco Salt Company.

Black Hawaiian Sea Salt from the San Francisco Salt Company.

 

Boxers or briefs?

Pie or cake?

Salty or sweet?

In answer to the last question, I decidedly favor sweet.

But that’s not to say I don’t appreciate salty, and in particular, how a pinch of salt evens out sweetness or rounds out the flavor of most anything.

The San Francisco Salt Company understands that. Its British founder Lee Williamson originally started the company to sell bath salts, because he was hooked on its therapeutic and relaxing effects from soaking in the tub after a long day of work.

It wasn’t long, though, before he turned his attention to culinary salts, too.

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Pique — Taste the Newest Revolution in Tea

A new way to enjoy tea.

A new way to enjoy tea.

 

Pique will definitely pique your interest and taste buds.

Imagine brewing a cup of tea — without any loose leaves or tea bag involved.

Pique makes it possible with its genius tea crystals.

Simon Cheng, who grew up in Hong Kong and California, founded the San Francisco company. A lifelong tea aficionado, he wanted to find a better, more convenient way to enjoy a cup of tea.

So, he brewed tea, then removed the leaves, before distilling it into crystals that are packed into individual one-cup packets.

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Afternoon Tea Is A Breeze With The East India Company

Cheese crackers you''re sure to fall for.

Cheese crackers you”re sure to fall for.

 

What do you need for a proper afternoon tea at home?

Great quality tea, for starters. Along with a few dainty sweets and savories to serve alongside.

The East India Company has got you covered.

Originally established in 1600 by Queen Elizabeth I to explore the unknown East, it mapped trade routes, brought back exotic flavors, planted the first teas in Darjeeling, and saw its tea thrown overboard into the Boston Harbor during the Boston Tea Party.

Today, the company continues to develop and market fine teas and foods. In fact, it recently just started being carried in select Neiman Marcus stores, including the ones in San Francisco and Palo Alto.

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Chevoo — A Cheesy Story

Chevoo Aleppo-Urfa Chili & Lemon crown focaccia.

Chevoo Aleppo-Urfa Chili & Lemon crown focaccia.

 

Husband and wife Gerard and Susan Tuck would often entertain at their Australian home with plenty of shrimp on the barbie, and creamy, marinated goat cheese to spread on just about anything.

So much so that when Gerard left his job in corporate finance to run a Melbourne-based cheese importer and distributor, he had thoughts of being a really big cheese.

When he and his wife moved to the Bay Area, and Gerard graduated from the Stanford Graduate School of Business, they decided to pursue that dream and start their own cheese company.

Chevoo (pronounced “chez vous” in a nod to the French phrase that means “at your place”), launched last summer. It takes locally-produced chevre cubes and marinates them in extra virgin olive oil and herbs, then packs it all in convenient jars.

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