Chef Jose Andres. (photo courtesy of the ThinkFood Group)
The Commonwealth Club Hosts Chef Jose Andres
Jose Andres is so much more than one of the world’s most talented chefs. He’s also a committed humanitarian, as evidenced by his Herculean efforts to feed people in Puerto Rico last year, following the devastation wrought by Hurricane Maria.
Andres, who was named “Humanitarian of the Year” by the James Beard Foundation, led a force of volunteers and chefs, who cooked nearly 3 million hot meals for the island’s residents.
You can learn more about his experiences, 6:30 p.m. Sept. 17, at “Feeding Puerto Rico with Chef Jose Andres,” a Commonwealth Club program that will be held at the Marines’ Memorial Theatre in San Francisco.
Old Kan — aka OK — serves up a more than OK time.
It seems that everything that Chef James Syhabout, Oakland’s shining son, touches turns to gold. It’s not just his Commis, which boasts two Michelin stars, the only restaurant in the East Bay to garner that illustrious ranking, it’s also the care he puts into his other more casual restaurants in the city.
Case in point: Old Kan Beer & Co.
This brewery-gastropub is in an old industrial area of the city off the beaten track. It’s welcoming from the get-go and feels like a genuine part of the community.
My husband and I visited one lazy, sunny Sunday afternoon, paying our own tab at the end. A DJ was spinning tunes outside. And a pop-up had been invited to grill Japanese street-food specialties on the deck.
Gotta love the logo.
A great place to take it easy on a sunny day.
Syhabout teamed up with Adam Lamoreaux, who founded the pioneering Linden Street Brewery in Oakland with his wife Alice. The Old Kan Classic goes down easy with a good hoppy kick of an IPA. The Old Kan Light Cream Ale is brewed with corn, and is light and refreshing.
A beer-y delicious cake.
Yes, this cake is two treats in one.
It’s not just brewski with cake; it’s beer in the cake.
“Big Honey Hefeweizen Spice Cake” is from the adorable cookbook, “Cake, I Love You” (Chronicle Books, 2017) by Jill O’Connor, of which I received a review copy.
O’Connor is a veteran cookbook author, as well as a food columnist for the San Diego Union-Tribune. And she obviously knows her cakes, as evidenced by the 60 recipes in this book.
Whether you like to bake cakes that are no-nonsense or like to spend hours decorating them to the hilt, you’re sure to find a cake in here to please.
Come hungry, thirsty and inquisitive to Macy’s Valley Fair in Santa Clara, 2 p.m Jan. 20, when the team from Menlo Grill & Bar joins me for a cooking demo.
Executive Chef Saul Romero, who heads the restaurant at the Stanford Park Hotel in Menlo Park, previously cooked at the tech cafes at Google, eBay, and PayPal. He’ll be showing how to jazz up wild King salmon with walnut chimichurri and roasted butternut squash.
Dinner in mere minutes: A big pot of mussels cooked in sour beer.
For sour beer, that is.
My husband may wince at this style of brew, much preferring a smooth Amber Ale instead.
But I can’t get enough of the specialty fermented beer that gets its characteristic tang from wild yeast strains or bacteria.
I love its bracing quality, especially paired with food, much like that of a New Zealand Sauvignon Blanc in the wine world. Both wake up the taste buds with a brisk bite, acting like a natural-born palate cleanser.
Though I’ve cooked with various types of beer over the years, somehow it never dawned on me to try it with sour beer.
That is, until I spied the recipe for “Mussels in Sour Beer” in the new “Cheers to The Publican Repast and Present: Recipes and Ramblings from an American Beer Hall” (Lorena Jones Books), of which I received a review copy.
The book is by Chef-Owner Paul Kahan of The Publican in Chicago, a modern-day beer hall known for its huge communal wood tables, deep beer list, and rustic dishes flavored with gusto and served charmingly on mismatched plates.
The Publican is just one of eight establishments in Chicago by Kahan and the One Off Hospitality Group. The others include Avec, Blackbird, and the wholesale Publican Quality Bread. (His bread is fantastic, too, as I found out when he brought loaves to a recent holiday dinner at Acacia House in St. Helena where he cooked with Chef Chris Cosentino.)