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Famous Dave’s Wants You to Crank Up the Grill

Friday, 8. August 2014 5:25

My husband's glorious ribs dressed with Famous Dave's rib rub and barbecue sauce.

My husband’s glorious ribs dressed with Famous Dave’s rib rub and Georgia Mustard barbecue sauce.

 

You have to hand it to Dave Anderson.

By his own admission, he wasn’t the best of students. But one thing he did excel at was barbecuing in big fiery wood smokers.

So much so that he started his first barbecue joint in Wisconsin in 1994. Today, he has Famous Dave’s locations throughout more than 35 states. Plus a line of barbecue sauces and rubs, which is what I had a chance to try samples of recently.

With my husband, aka Meat Boy, hankering to cook up a slew of ribs, we gave the Rib Rub ($3.89 for a 5.5-ounce container) a shot. Anderson says his award-winning ribs just wouldn’t be the same without this blend of sugar, salt, habanero powder, smoke flavor and paprika, plus dehydrated onion, carrot, tomatoes, red pepper, and parsley.

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Category:General, New Products | Comments (1) | Author:

San Francisco Landmarks Rendered in Chocolate

Monday, 28. July 2014 5:26

The San Francisco Landmarks Box.

The San Francisco Landmarks Box.

You may have eaten your way around San Francisco. But have you eaten San Francisco?

Recchiuti Confections actually makes that possible in the most decadent way.

Its new San Francisco Landmarks Box is the perfect souvenir for locals or visitors. Inside are eight signature Burndt Caramel Caramel Truffles, depicting four San Francisco landmarks: Coit Tower, Sutro Tower, a trolley, and the Golden Gate Conservatory.

The new chocolate box is in partnership with Creativity Explored, a Mission District non-profit that supports artists with developmental disabilities to help them create, sell and display their art. Two dollars from the sale of each $21 box goes to that organization.

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

Palo Alto Welcomes Belcampo Meat Co.

Friday, 25. July 2014 5:28

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

 

After opening its first restaurant-retail meat shop last spring in Larkspur, Belcampo Meat Co. has been on a rapid roll.

Since then, it has opened in speedy succession in San Francisco, Los Angeles, Santa Barbara, and just four weeks ago in Palo Alto’s Town & Country Village.

Shortly, Santa Monica will get the largest outpost of the farm-to-table meat company with a butcher shop plus a restaurant that will boast a full bar, as well as 90 seats. A lease also has been signed for a location in West Hollywood.

Belcampo is on a fast-track mission to prove that sustainable not only can be profitable, but feasible on a large-scale.

A butcher packs away the meat just before closing.

A butcher packs away the meat just before closing.

Note the whiteness of the fat on the meat -- a sign of pasture-fed animals.

Note the whiteness of the fat on the meat — a sign of pasture-fed animals.

It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.

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Category:General, Going Green and Sustainable, Great Finds, Meat, New Products, Restaurants | Comments (4) | Author:

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 (6) | 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: