Category Archives: New Products

Annieglass Debuts New Spring Collection, Plus A Food Gal Giveaway

https://www.annieglass.com/shop/product/grove-large-plank-cheese-board

A stunning hand-made glass cheese board by Annieglass. (Photo by Annieglass)

 

Looking for a perfect bridal shower gift? Or wedding gift? Or perhaps just something new and pretty for your own entertaining needs?

Annieglass has you covered with its new spring line.

Watsonville designer Annie Morhauser has been handcrafting unique glassware for more than 30 years. Made in her Watsonville studio, her elegant pieces have been featured at the Bellagio Hotel and Casino, and at the Four Seasons resorts. Celebs Jennifer Aniston and John Grisham are reported fans, too.

You’ll find the designs at her store, which opened last year in San Jose’s Santana Row.

Annieglass debuts new collections only twice a year. The new spring collection is all about spring blooms with bowls and glasses with scalloped, petal edges. The pieces range in price from $67 to $240.

The new spring collection by Annieglass. (Photo by Annieglass)

The new spring collection by Annieglass. (Photo by Annieglass)

CONTEST: See that gorgeous Annieglass large Grove Plank Cheese Board at the top of this post? The wood grain and knots were actually textured using wood grain from an actual tree. The 15-by-8-inch hand-made glass board (valued at $113) is durable, chip-resistant and dishwasher-safe. It’s one of Annieglass’ best sellers.

Imagine serving cheese, crackers, fruit or canapes to friends and family from that stunning piece. You can — if you’re the winner of this contest.

One lucky Food Gal reader will receive that glass board. Entries, limited to those on the continental United States, will be accepted through midnight PST April 16. Winner will be announced April 18.

How to win?

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A Chocolate Bar With An Unusual Ingredient

A new chocolate bar that uses Coffee Flour. And yes, that's a mound of Coffee Flour on the plate.

A new chocolate bar that uses Coffee Flour. And yes, that’s a mound of Coffee Flour on the plate.

 

Jcoco’s newest chocolate bar tastes of cherries.

Yet there are no actual cherries in it.

Instead, its fruity taste comes from discarded coffee waste, otherwise known as the pulp leftover when a coffee bean is extracted from its fruit.

Canadian company Coffee Flour, which has offices in Redwood City, started working with coffee farmers five years ago to turn coffee waste into a type of gluten-free flour. Now, food manufacturers are starting to use coffee waste in new products like this chocolate bar.

Coffee flour has more iron per gram than spinach, more fiber than whole wheat flour, more protein than kale, and more potassium than a banana.

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Don’t Just Drink Beer — Eat It, Too

The predominant ingredient in these bars? Spent grain from brewing beer.

The predominant ingredient in these bars? Spent grain from brewing beer.

 

It’s a good bet that when you’re downing that frosty mug of beer, you’re not thinking about the spent grain that went into brewing it.

But there’s a lot of it. A whole lot.

Indeed, when beer is made, about 85 percent of its ingredients ends up as waste that is usually composted or sold off to feed livestock.

Now, Dan Kurzrock and Jordan Schwartz have come up with a novel — and delicious — way to reuse that discarded grain.

The hobbyist brewers created ReGrained, granola-like bars made from spent grain donated by three Bay Area craft breweries: Magnolia Brewing, 21st Amendment Brewery, and Triple Voodoo.

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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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