A giant sequoia in Yosemite National Park that will have you in awe.
YOSEMITE NATIONAL PARK, CA — If you didn’t make it to the grand “Taste of Yosemite” event last week — actually held twice this year — you definitely missed out, because the next one won’t take place until January 2020.
The popular winter-time extravaganza that draws a host of celebrated chefs to host cooking demos and cook multi-course gala dinners at The Majestic Yosemite Hotel, normally takes place every January for nearly the entire month. But it will be on hiatus January 2019, as the hotel’s kitchen gets renovated.
So mark your calendar for January 2020 for its return.
Meantime, to rev your appetite and interest, I happily serve up morsels from last week’s event, in which I served as moderator for two sessions.
Thrilled to moderate this session that featured Cowgirl Creamery, Peter Armellino of the Plumed Horse, and Adam Mali of The Battery.
It was actually the second “Taste of Yosemite” of 2018, with the first one occurring in January of this year. Organizers decided to do another shortened bonus “Taste of Yosemite” this month.
Thanksgiving is served — in a jiffy, thanks to Luke’s Local.
Did Thanksgiving sneak up on you? Are you little prepared? Dog-tired? Rather leave the cooking to someone else?
Look no further than Luke’s Local.
The San Francisco-based business not only has a market in Cole Valley, but also offers catering and delivery of not only prepared foods but flowers, bread, cheese and produce from local purveyors.
For Thanksgiving, Luke’s offers a range of prepared sides; wines; house-smoked turkeys or fresh birds from Branigan’s Turkey Farm, Mary’s and Willie Bird; and desserts from Black Jet Baking Company, Mission Pie, and Starter Bakery.
In short, it’s everything you’d need for a fuss-free feast, where the only heavy-lifting you probably need to do is carry everything to the dining room table and enjoy.
A tasting size of the fried chicken and waffles at Bruncheonette.
SPOKANE, WA — On a recent trip in which I was invited by Visit Spokane to be a guest in its fair city, I had a chance to discover the many charms of this Northwest city.
Did you know it’s the home of Bing Crosby and even sports a Bing Crosby House Museum?
Or that there’s a giant-sized Radio Flyer downtown that you can climb on, then slide down?
Or that it boasts a 1909 historic hand-carved wooden carousel, where you can climb aboard a horse, giraffe, tiger or Chinese dragon chair for a spin?
Not your average red wagon.
Of course, it’s also home to some incredible restaurants not to be missed. Take a taste.
The Skyride tram at Riverfront Park in downtown Seattle.
SPOKANE, WA — Sure, Seattle may have the Mariners, Seahawks, Amazon headquarters, and James Beard Award-winning chefs and restaurants. But Spokane has a spectacular waterfall in the center of the city. Take that.
Seattle may get more attention, but Spokane definitely deserves its own fanfare for attractions and attributes all its own. That’s what I discovered when I was invited to visit the state’s second largest city recently by Visit Spokane.
It’s a most livable city — with home prices not surprisingly a fraction of those in Silicon Valley — a revitalized downtown that’s safe to walk around in at night, a renovated waterfront, a thriving convention scene, fabulous bakeries, and cool restaurants opening in repurposed old buildings.
What’s more, it gets less rain than Seattle.
And it’s the birth place of Father’s Day.
Get to know what else there is to love about Spokane.
It Takes Bread & Beer Seriously
Does it ever, especially at the newly opened The Grain Shed, a bakery and brewery all in one.
At The Grain Shed, they revere local, heirloom grains, but keep their sense of humor about it all.
Yes, come for a pint and a loaf. And for Pizza Mondays.
French toast gets a savory makeover with Indian spices.
If you’re under the impression that French toast has to be sweet and only be enjoyed at breakfast or brunch, you are in for a delicious eye-opening taste.
Because “Savory French Toast” done up with Indian spices and served with a fruity tomato chutney with a hit of heat will have your taste buds dancing.
The recipe is from the new “Gunpowder: Explosive Flavors from Modern India” (Kyle Books), of which I received a review copy.
The book is by husband-and-wife Harneet Baweja and Devina Seth, along with Nirmal Save, the head chef of their Gunpowder restaurant in London, where the home-style cooking is a modern take on favorites they all grew up with. That includes “Kale and Corn Cakes,” “Ginger Chicken Wings,” “Maa’s Kashmiri Lamb Chops,” and “Mint and Apple Lassi.”
Brioche is used for this French toast, its soft, buttery texture and indulgent flavor creating a subtle sweet base for the savory, spicy flavors it sops up.