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Piggish for Tea

Wednesday, 21. January 2015 5:26

Steeping my Teapigs.

Steeping my Teapigs.

 

I am piggish for tea after trying samples of Teapigs.

I mean, you just gotta love the name right off the bat, right?

Plus, you have to smile at a tea company that has a sense of humor. Its Chamomile tea has a drawing of an easy chair on the package, while its Chili Chai is decorated with an image of a fire extinguisher.

The company is called Teapigs because the the founders are greedy for great teas. Get it?

On top of that, the company, which started in the United Kingdom in 2006 and opened a New York branch last year, works with the communities from where it sources tea to try to improve them in some way. Case in point, it’s now helping raise money for the Noel Orphanage in Rwanda, which is located in the same region where Teapigs produces its English Breakfast blend.

Of course, the real question is how does the tea taste?

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

Chef James Syhabout Helping Oakland Schools, Restaurant Weeks & More

Friday, 16. January 2015 5:26

Chef James Syhabout gives back to Oakland schools. (Photo courtesy of the chef)

Chef James Syhabout gives back to Oakland schools. (Photo courtesy of the chef)

Chef James Syhabout’s Dine About Oakland Public Schools Initiative

Oakland’s native son and only Michelin-starred chef, James Syhabout has launched “Dine About Oakland Public Schools.” Under the initiative, 5 percent of all sales in January at his Oakland restaurants, Hawker Fare, Box & Bells, The Dock, and Commis, will be donated to a designated Oakland school.

Through Jan. 17, proceeds will go to Claremont Middle School. From Jan. 18-24, funds will go to Chabot Elementary. And from Jan. 25-31, proceeds will benefit Oakland  Tech.

Restaurant Weeks

Chef James Syhabout’s Hawker Fare, Box & Bells, and The Dock also will be among the restaurants participating in Oakland Restaurant Week, Jan. 15-25.

For those 10 days, a slew of restaurants will be offering special prix-fixe lunch and/or dinner menus for $20, $30 and $40.

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Category:Chefs, Enticing Events, General, New Products, Restaurants | Comment (0) | Author:

EXO — An Energy Bar With A Little Something Different

Friday, 2. January 2015 5:26

There are about 40 crickets in each bar.

There are about 40 crickets in each bar.

 

Unwrap an EXO protein bar and you’ll find something unusual lurking inside.

Crickets.

Yes, these bars have an unlikely ingredient — flour made from ground crickets.

Gabi Lewis and Greg Sewitz got the idea for these unusual bars when they were in their final year at Brown University after discovering the health and environmental benefits insects have. Indeed, according to them, insects are a source of protein in 80 percent of the world. Moreover, crickets are low in saturated fat and contain more iron than beef.

They figured the easiest way to entice people to eat insects would be to put them in a form they readily understood — a bar. So, they enlisted the help of Chef Kyle Connaughton, former head chef of R&D at The Fat Duck in England and former culinary director of Chipotle, to develop the bars.

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Category:Chefs, General, Going Green and Sustainable, Health/Nutrition, New Products | Comment (0) | Author:

The Cookie That Eats Like A Chip

Monday, 22. December 2014 5:26

Take a look at how thin these cookies are.

Take a look at how thin these cookies are.

 

Cookie Chips bills itself as the cookie that eats like a chip.

Indeed, the round, wafer-slim cookies are as crisp and thin as potato chips. They’re as addictive, too.

Founder and Pastry Chef Joanne Adirim got the idea for them after her kids inhaled some just-baked cookies like a bag of potato chips.

The Gardena, CA company, HannahMax is named for her two children. It makes five flavors: Original, Cinnamon Sugar, Chocolate Chip, Sea Salted Peanut Butter and Dark Chocolate Chocolate Chip.

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

Four Locally Made Host/Hostess Gifts for the Holidays

Wednesday, 10. December 2014 5:25

Sweet, delicate and buttery Clair de Lune cookies.

Sweet, delicate and buttery Clair de Lune cookies.

Clair De Lune Cookies

Crumbly, crisp and utterly melt-in-your-mouth, Chateau Bakery’s Clair de Lune cookies are the perfect holiday treat to share with co-workers or to thank your holiday dinner host.

The sugary butter cookies, which were first made in a small European bakery in 1898, are now made in Burlingame by Esther Buss, a former consumer marketing professional who’s been baking since she was a child.

I had a chance to sample the cookies, which are made with just cane sugar, flour, butter, sea salt and vanilla. They’re delicate and disintegrate in your mouth even more than your average meltaway cookies. Rolled in sugar, they are super sweet. A smidge of sea salt adds a refined touch.

Enjoy them with coffee, tea or even sparkling wine.

The cookies are available online, as well as at retailers including Lunardi’s, Mollie Stone’s and Draeger’s. They are priced at $9 for a package of 15 cookies; $25 for a large gift tub of 28 cookies; and $5 for a mini gift tub of five cookies.

Round Pond Estate’s Pomegranate Syrup

Imagine the super concentrated fruity taste of pomegranates without having to ferret out all those plump seeds to enjoy it?

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Category:Chefs, General, Great Finds, New Products | Comments (8) | Author: