Category Archives: New Products

RIND It Up

RIND Orchard Blend (front) with big pieces of persimmon with their rinds, of course.

RIND Orchard Blend (front) with big pieces of persimmon with their rinds, of course.

 

Did you know that rinds are gold — containing more fiber and a higher concentration of nutrients than the flesh of the fruits themselves?

Matt Weiss knows, as did his great-grandmother who had her own health food store in Michigan back in the 1920s that sold bulk natural foods. Following in her footsteps, Weiss has come up with RIND, dried fruit with skins intact.

The fruit snack is just that — simply fruit, with no added sugar, sulfites or additives.

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Join Yours Truly for a Climate One/Commonwealth Event, Plus A Franco-Filipino Feast & More

CommonwealthClimate

“The New Surf and Turf”

Join yours truly in conversation with Patrick Brown, founder of Impossible Foods, and Mike Selden, founder of Finless Foods, as we talk about “The New Surf and Turf,” innovative new protein products that mimic your favorite burger or seafood.

The event takes place at the new Climate One at the Commonwealth Club on the Embarcadero in San Francisco, 6:30 p.m. July 19.

Brown, a former Stanford University biochemist, is the man behind the Impossible Burger, the plant-based burger that actually “bleeds” and has the texture of ground beef. Selden, also a biochemist, founded the start-up that’s aimed at creating real fish meat from stem cells.

With changes in climate, not to mention over-fishing of so many species, their inventions could have a profound effect on the way we eat in the future, as our world population continues to grow.

At the end of this fascinating talk, you’ll also get a chance to taste samples of Impossible Foods products prepared by Jardiniere restaurant.

General admission for non-Commonwealth member is $20. However, use the code, “Neighbor” at check-out to enjoy member ticket prices at $12 each.

Sundays Were Meant for Meat & Threes at Town Hall

San Francisco’s beloved Town Hall restaurant has debuted a fun “Meat & Threes” prix-fixe Sunday supper menu.

Town Hall restaurant's Meat and Three's Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

Town Hall restaurant’s Meat and Three’s Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

During 5 p.m to 9 p.m., diners have a choice of soup or salad, one of eight meats, three of 11 sides, and a slice of Key Lime pie.

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Anchor Steam In Cans, San Jose Restaurant Week & More

Anchor Steam's flagship beer is now available in cans.

Anchor Steam’s flagship beer is now available in cans.

Anchor Steam Now In Cans

No doubt you know Anchor Steam for its bottles, barrels and kegs. Now, for the first time in its 122-year history, its flagship beer comes in cans.

Not just any cans. But big 19.2-ounce ones.

The new cans are enough for two moderate drinkers to share or one thirsty person to enjoy more than a beer and a half.

It’s the same copper colored brew with malty, hoppy, deep caramel flavors that’s been made since Fritz Maytag acquired and revived the brand in 1965, making it the first hand-crafted beer to be brought back in the United States after Prohibition, launching today’s craft beer movement.

The tall distinctive gold cans with a big blue logo anchor retail for $2.49 each. Just in time for summer barbecues, picnics and camp-outs, the iconic beer is now easier to tote.

Hungry for A “Little Taste of San Francisco”?

If you are, then you’ll want to pick up a copy of the adorable and compact “A Little Taste of San Francisco” (Bluestreak Books) by Bay Area food writer Stephanie Rosenbaum Klassen.

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The 72-page book, of which I received a review copy, serves up more than 30 of the city’s quintessential recipes — from “Clam Chowder in A Sourdough Bread Bowl” and “Irish Coffee” to “Tofu Banh Mi” and “Oatmeal Cookie Ice Cream Sandwiches.”

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Swirled Sesame Tea Cake Made With A New Artisan Tahini

The taste of sesame galore in this tea cake made with a new artisan tahini.

The taste of sesame galore in this tea cake made with a new artisan tahini.

 

Just as all peanut butters aren’t created equally, neither are all sesame seed pastes.

Otherwise known as tahini, the vital ingredient in hummus, now’s there’s one that not only makes you sit up and take notice with its robust flavor, but also its mission to cross cultural divides.

New York-based Goni Light and husband Yonatan Sela created SoCo Tahini a year ago. The two are no stranger to business endeavors — or to tahini. They both grew up in Israel. Sela received an MBA from the Wharton School of Business, and worked for a venture capital firm before becoming chief business officer of YouNow, a live broadcasting-based social network. Light earned a master’s of science at New York University before working for years as a finance manager at Proctor & Gamble.

SoCo Tahini.

SoCo Tahini.

When they came to the United States, Light and Sela were dismayed that they couldn’t find any decent tahini. So, they sourced their own, first selling it at a stand at Burning Man, before establishing a bona fide company last year, Seeds of Collaboration or SoCo for short.

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Crepe Cake Perfection at Anton SV Patisserie

Anton SV Patisserie's tiramisu crepe cake.

Anton SV Patisserie’s tiramisu crepe cake.

 

It is a different kind of Silicon Valley engineering feat.

Slathering delicate crepes with a luscious cream filling, then placing them perfectly level, perfectly straight, one on top of the other until the stack rises a majestic 20 layers or higher in complete precision.

Anthony Tam not only possesses the skills to do this, but the business acumen to have turned this into a delectable phenomenon.

The former supply chain manager at a Fremont tech firm started his Anton SV Patisserie just over two years ago out of a Milpitas commercial kitchen.

Anthony Tam traded tech for cakes.

Anthony Tam traded tech for cakes.

Now, his handmade $88 crepe cakes have become a sensation, gracing special events at some of Silicon Valley’s biggest tech companies. He now even offers delivery of whole cakes to select Bay Area cities. The crepe cakes also can be enjoyed for about $10 a slice at six cafes in the South Bay and San Francisco.

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