Category Archives: Restaurants

Tacolicious School Project Starts Up, Santana Row Welcomes “Top Chef Mexico” Winner, And More

Visit Tacolicious on a Monday to help local schools. (Photo by Eleanor Palmieri)

Visit Tacolicious on a Monday to help local schools. (Photo by Eleanor Palmieri)

Tacolicious School Project

You probably already know that the Bay Area’s Tacolicious turns out delectable tacos. But what you might not know is that the restaurant company is now in its fifth year of raising funds for local schools.

In fact, its Tacolicious School Project has now raised $852,000 for local public schools, and is closing in on its goal of raising $1 million.

Every Monday from now through May, all Tacolicious restaurants in San Francisco, as well as the Santana Row San Jose location, will donate 15 percent of a month’s proceeds to 36 neighboring public schools.

To see which schools will benefit each month, click here.

What’s more, this year Tacolicious will donate proceeds from its sixth annual Taco Open golf tournament to Parents for Public Schools and the San Francisco Education Fund. The tournament will be held Oct. 19 at TPC Harding Park in San Francisco.

Tacolicious owners Joe Hargrave and Sara Deseran started the school project in 2012. With kids of their own, they knew all too well how public schools struggle these days for enough funds to operate properly.

So if you’re hankering for tacos, be sure to visit Tacolicious on a Monday, when you’ll satisfy not only your hunger, but put your dollars to work for local schools.

Santana Row’s Chef Table Dinners with A “Top Chef” Winner

Las year’s “Top Chef Mexico” champ Chef Rodolfo Castellanos will headline two chef table dinners at Santana Row this month.

Sept. 13, he will cook a $99 four-course dinner at LB Steak, from 6 p.m. to 10 p.m. Guests for this special Oaxacan-influenced dinner will be seated on the patio to enjoy dishes such as Chilhuacle pepper crusted seared Ahí tuna, and pan-roasted duck breast with flying ant mole manchamanteles.

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Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta — Plus A Food Gal Giveaway

Dinner is served -- right off the grill.

Dinner is served — right off the grill.

 

This might be the ultimate summer dish.

“Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta” combines summer’s prize of wild local King salmon with some of the season’s most luscious stone fruit — all co-mingled on a cedar plank that imparts a ravishing smokiness on the backyard grill.

Best yet? You can devour it all in good conscience because it’s all sustainable.

The recipe is from the new cookbook, “Lure: Sustainable Seafood Recipes From the West Coast” (Figure 1), of which I received an advance review copy, before it is released publicly in October.

LureCookbook

It was written by Ned Bell, who founded Chefs for Oceans to raise awareness for responsible seafood choices, and is a member of the Seafood Watch’s Blue Ribbon Task Force. He wrote it in conjunction with Valerie Howes, the food editor of Reader’s Digest Canada.

Doing the right thing when it comes to seafood can be daunting. Species that seemed plentiful often find themselves over-fished in no time flat. Do we have to give up eating what we love? Or is there another way?

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Downtown Los Gatos Welcomes the Catamount

Soft serve with a chocolate magic shell and caramel sauce at The Catamount.

Soft serve with a chocolate magic shell and caramel sauce at The Catamount.

 

Following in the footsteps of Pizzeria Delfina, Gott’s and Tacolicious — all San Francisco restaurants that have ventured southward — now comes The Catamount in downtown Los Gatos.

It’s the newest establishment by restaurateur Ray Tang of the Presidio Social Club in San Francisco.

The handsome, 10,000-square-foot restaurant opened earlier this summer in the old California Cafe building. The interior was completely redone. The once open kitchen was closed off with trendy barn doors. The bar and dining room have been given the air of a modern plantation with breezy ceiling fans, plenty of rattan, and loads of windows to let streams of natural light in.

The old California Cafe redone completely.

The old California Cafe redone completely.

The inviting bar.

The inviting bar.

Its name pays tribute to the town’s name (Spanish for “the cats”), as well as its surrounding mountainous landscape.

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Aebleskiver with Lemon Curd, Plus A Food Gal Giveaway

Danish doughnuts to dunk into thick, tangy lemon curd.

Danish doughnuts to dunk into thick, tangy lemon curd.

 

Keep Portland weird?

I say: “Keep Portland delish, too!”

This Pacific Northwest city is famous for embracing and celebrating the quirky, the off-beat, and the unconventional in everything.

Of course, the most fun way get to know any city is through its food. Whether you’re planning your first trip to Portland or wanting a keepsake that pays tribute to the city’s vast culinary treasures, “Portland Cooks: Recipes From the City’s Best Restaurants & Bars” (Figure 1), of which I received a review copy, is sure to rev the appetite.

The book is by James Beard Award-winning food writer Danielle Centoni, a former colleague of mine who was once the food editor of the Oakland Tribune, and now lives in Portland.

Portland-Cooks-website-jpg-2

Forty restaurants, bakeries and bars are spotlighted, with each showcasing their distinctiveness in two recipes apiece. Indulge in everything from Ataula’s “Salt Cod Croquetas” to DOC Yakuza’s ” Okonomiyaki with Wild Mushrooms” to Olympia Provisions’ “Pan-Roasted Halibut with Shrimp, Clam, and Andouille Stew” to Salt & Straw Wiz Bang Bar’s “Goat Cheese Ice Cream with Marionberry-Habanero Ribbons.”

“Aebleskiver with Lemon Curd” from Broder restaurant sounded so good that I had to dig out my aebleskiver pan just to make them. The restaurant is famous for its Scandinavian-inspired breakfasts and lunches. And these puffy, doughnut-hole-shaped pancakes are super popular.

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Sneak Peek of New Food Offerings at Levi’s Stadium

The Organic Coop, the country's first USDA-certified fast food, joins the list of vendors this year at Levi's Stadium.

The Organic Coop, the country’s first USDA-certified fast food, joins the list of vendors this year at Levi’s Stadium.

 

Are you ready for the first preseason home game for the San Francisco 49ers this Saturday (against the Denver Broncos no less)?

Levi’s Stadium in Santa Clara sure is. This year, it’s added more food options. At a special media event yesterday, I had a chance to sample some of the new eats.

I also had the opportunity to tour the rooftop farm, the first of its kind in the NFL. Danielle York, wife of 49ers CEO Jed York, came up with the idea. It was such a success from the start that its original 4,000 square feet has swelled to 7,000 square feet. In the past year, the garden has provided nearly 2 tons of produce that was featured in dishes for private events crafted by stadium concessionaire Centerplate.

The greats on the wall at the BNY Melon Club West at Levi's Stadium.

The greats on the wall at the BNY Melon Club West at Levi’s Stadium.

What will fans have a chance to nosh on this season?

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