View all posts filed under 'Thomas Keller/French Laundry/Et Al'

Marc Forgione Visits Macy’s, Chance to Win Dinner at Every Yountville Restaurant & More

Wednesday, 14. November 2012 5:25

Meet Chef Marc Forgione at Macy's. (Photo courtesy of the chef)

Chef Marc Forgione at Macy’s Union Square

Tonight at 6 p.m., head to Macy’s Union Square San Francisco to watch Chef Marc Forgione cook up a holiday feast.

The winner of Season 3 “The Next Iron Chef” will demo how to make turkey leg roulade, maple whipped sweet potatoes, and a Honey Crisp apple and dried fruit cobbler.

Forgione, chef-owner of Restaurant Marc Forgione in New York, is also a member of the Macy’s Culinary Council.

Attendees must RSVP for this event by clicking here.

Win a Chance to Eat at Every Single Yountville Restaurant

How would you like to win a chance to dine at every restaurant in Yountville, including the French Laundry?

With more Michelin stars per capita than any other city, that’s saying something, too.

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Category:Chefs, Enticing Events, General, Restaurants, Thomas Keller/French Laundry/Et Al | Comments (1) | Author:

Three Big Names Star At Cookbook-Signing Events

Thursday, 8. November 2012 5:25

Get your cookbook signed by Thomas Keller at two upcoming events. (Photo courtesy of the Thomas Keller Restaurant Group)

Thomas Keller

Join famed Chef Thomas Keller at Sur La Table, where he’ll be signing copies of his fifth cookbook, Bouchon Bakery (Artisan).

Nov. 15 at 6 p.m., Keller, proprietor of the French Laundry, Ad Hoc, Bouchon Bistro and Bouchon Bakery, will be on hand at the Palo Alto Sur La Table.

The next day, Nov. 16 at noon, he’ll be at the branch at San Jose’s Santana Row.

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Category:Chefs, Enticing Events, Food TV, General, Thomas Keller/French Laundry/Et Al | Comments (2) | Author:

Orange & Black Attack in Honor of the SF Giants and Halloween

Wednesday, 24. October 2012 5:25

Do you think of the SF Giants when you look at this risotto dish? You should! (Photo courtesy of Prospect restaurant)

Prospect’s Ode to the SF Giants

In honor of the San Francisco Giants’ winning streak, Prospect restaurant in San Francisco has created a new dish that sports the team’s trademark colors.

Black risotto with uni and a gently poached egg is a most appropriate dish to celebrate this classy baseball team’s triumphs, don’t you think?

The $16 dish is not on the regular menu. Those in the know just need ask for it.

Chef Pam Mazzola plans to make it available as long as the Giants keep winning or fresh sea urchin is available.

The "Humm Baby'' cupcake from Sift Cupcake + Dessert Bar. (Photo courtesy of Sift)

Sift Cupcake’s Sweet Salute to the Team

Starting today, Sift Cupcake + Dessert Bar in San Francisco, will be baking up the “Humm Baby” in honor of the Giants.

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Category:Bakeries, Cupcakes, Enticing Events, General, New Products, Restaurants, Seafood, Thomas Keller/French Laundry/Et Al | Comments (6) | Author:

Ad Hoc and Bouchon Bakery Gluten-Free Mixes

Thursday, 30. August 2012 5:25

Yup, these are gluten-free.

For those suffering from gluten allergies or intolerance, Chef Thomas Keller comes to the rescue.

His line of baking mixes, sold exclusively by Williams-Sonoma, makes use of his own “Cup 4 Cup”  custom-blended gluton-free flour, which has proven a runaway hit. Cup 4 Cup, which also is sold at Williams-Sonoma for $19.95 for a three-pound bag is in such high demand that when I tried to get a sample bag earlier this year, I was told it was on back order for three months. It’s a blend of cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum that can replace all-purpose flour in a recipe in a direct 1-to-1 ratio.

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Category:Chefs, Chocolate, General, New Products, Thomas Keller/French Laundry/Et Al | Comments (11) | Author:

Take Five with Will Pacio, On His Journey from Stanford University to Per Se to the French Laundry and Finally to Spice Kit

Wednesday, 29. August 2012 5:25

Chef-Restaurateur Will Pacio of Spice Kit. (Photo courtesy of Will Pacio)

When Will Pacio was studying for his bachelor’s degree in psychology at Stanford University, little did he know he’d be returning to Palo Alto a decade later – not as a doctor, as he first imagined, but as a seasoned restaurateur who has since cooked for the likes of Thomas Keller.

The fact that Pacio used to doodle images of pork buns in his notebooks during his morning biology class, though, no doubt helped clue him into what his true passion was.

Peninsula diners are all the better for it, too, as Pacio’s second fast-casual Spice Kit restaurant opened on California Avenue earlier this month, serving up pillowy, steamed pork belly buns, spicy ssam rolls and Vietnamese-style short-rib baguette sandwiches.

It’s a similar menu to his first Spice Kit, which opened two years ago in San Francisco. But the Palo Alto locale also features a kids’ menu and outstanding vegetarian buns stuffed with shiitakes, cucumbers and crushed peanuts.

Pacio, who worked at Keller’s Per Se in New York and French Laundry in Yountville, founded Spice Kit with business partner, Chef Fred Tang, formerly of the Dining Room at the Ritz-Carlton in San Francisco.

The famous pork buns at Spice Kit. (Photo by Carolyn Jung)

The fabulous veggie buns at the Palo Alto locale. (Photo by Carolyn Jung)

I had a chance to sit down with the 32-year-old Pacio to talk about how sheer tenacity landed him the job at Per Se, his nerve-wracking experience cooking for Keller for the first time, and what his doctor-father thought about him turning his back on med school.

Q. How in the world did you go from wanting to become a doctor to wanting to become a chef?

A. It was a year after graduation, when I was working as a researcher at the Veteran’s Administration Hospital in Palo Alto and applying to medical schools. My roommate (Stephen Chau, another Stanford graduate, who went on to invent Street View at Google) was working at Goldman Sachs, so he was never home.

We lived behind the Menlo Park Left Bank restaurant. So, one day, I just knocked on the back door and asked Chef Christopher Floyd if I could work for free. The next thing I knew, I was working there for three months, 6 p.m. to 10 p.m., chopping lots and lots of onions. Probably 100 pounds at a time. I shucked a lot of oysters, too. Then, later, I was allowed to do plated desserts.

In college, we’d eat out a lot. In my junior year, nine friends and I went to the Fifth Floor in San Francisco. It was when Laurent Gras was still the chef. I think it was my first fine dining experience. It was the first time I had foie gras. We had no credit cards. So, I just remember this stack of $2,000 in bills sitting on the table afterward.

I had friends in New York, so I’d go visit them. I ate at Daniel and Blue Ribbon. All the money I was making was going to food and eating out. Soon, I started wondering how to make some of the things I was eating.

Q: Your father is a doctor. One of your sisters is a doctor. You were supposed to be a doctor. What was it like telling your parents that you wanted to be a chef?

A: It was a brutal conversation. There was a lot of yelling. There was a lot of ‘No way!’ and ‘No how!’

I’d already applied to the French Culinary Institute in New York when I told them. So, I told my parents I’d go to culinary school and then get an MBA. That’s how I sold it to them. But, of course, I never did get the MBA.

Q: How’d you go straight from culinary school to working with one of the best chefs in the world?

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Category:"Take Five'' Q&A, Chefs, General, Restaurants, Thomas Keller/French Laundry/Et Al | Comments (7) | Author: