“Top Chef” finalist Sheldon Simeon of Maui plates an appetizer at Hapa Ramen.
Last week, a trio of Maui chefs brought their brand of modern aloha cooking to San Francisco.
And there was nary a macadamia-nut crusted mahi mahi to be seen.
Instead, Chefs Isaac Bancaco of Ka’ana Kitchen, Jeff Scheer of Maui Executive Catering, and “Top Chef” fan favorite Sheldon Simeon of Migrant, are part of the new wave of young chefs now adding a fresh spin to island cuisine by emphasizing local ingredients in dynamic preparations.
The trio showcased their cooking at invitation-only events last week at Hapa Ramen in the Mission. Call it a cross-cultural exchange, as Hapa Ramen Chef-Owner Richie Nakano is headed to Maui later this year to show off his California cooking chops.
A kitchen mascot at the pass at Hapa Ramen.
I was lucky enough to be invited to the dinner for media and travel industry folks.
Appropriately enough, the night started off with a pink-hued Rangoon Gimlet made with Maui Ocean Organic Vodka, lime and angostura.
Crispy rice cakes filled with mung beans and shrimp from the Slanted Door.
Whether you call it the Year of the Ram, Goat or Sheep, it’s high time to celebrate the Lunar New Year, which begins on Thursday.
“Crispy Rice Cakes” are not something I necessarily grew up eating on this special holiday, which is celebrated by those of Chinese, Vietnamese and Korean descent. But the itty-bitty cakes looked so precious when I spotted them in “The Slanted Door” cookbook that I couldn’t help but envision how wonderful they would be alongside cups of steaming tea or sake for this festive occasion.
The Ten Speed Press book, of which I received a review copy, is by Charles Phan, owner of the pioneering Slanted Door restaurant in San Francisco. It takes readers on a journey from the early days of the restaurant to its multiple moves around the city to finally its smash-hit location on the Embarcadero. Regular diners will recognize recipes for their favorite Shaking Beef, Dungeness Crab with Cellophane Noodles, and Grapefruit and Jicama Salad, along with a surprising number of cocktails. Those who have never eaten there will long to do so.
These two-bite morsels can be picked up with your fingers or chopsticks, then dipped into soy sauce, chili oil or Sriracha.
To commemorate the start of the Lunar New Year this month, join yours truly and Chef John Le of Three Seasons in Palo Alto for a cooking demo at Macy’s Valley Fair in Santa Clara at 2 p.m. Feb. 28.
The pan-Asian, downtown Palo Alto restaurant, which will celebrate its 12th year in business, is a favorite among Peninsula residents, including the tech crowd. Facebook’s Mark Zuckerberg and his wife Priscilla Chan have been spotted dining there.
Nothing says “I love you” like a basket of fresh-baked muffins loaded with chocolate.
There are times when I con myself into thinking muffins are just a smidge healthful.
After all, if I choose one with bran or whole wheat or carrots or blueberries, it’s not so very bad, is it?
I mean, it’s not as indulgent as eating actual cake, right?
Yeah, with “Chocolate Chunk Muffins,” I’m not going to attempt to play that game.
That’s because there’s no getting around it. These muffins are rich, tender, and super chocolatey. They are like chocolate-chip cookies in muffin form.
And they’re every bit as good as that sounds.
Chef Duskie Estes’ “S’mores in a Jar” for sampling at Chefs’ Holidays at the Ahwahnee.
YOSEMITE NATIONAL PARK, CA — Featuring half a dozen renowned chefs — all with Bay Area ties and most of them familiar from the world of food TV — last week’s final sessions of Chefs’ Holidays for 2015 proved delectable, delightful and deliriously fun.
I was honored to be a host of Chefs’ Holidays at the Ahwahnee Hotel for a third straight year for the annual series of cooking demos and gala dinners.
Session 7 featured Chef Ron Siegel of Michael Mina Restaurant in San Francisco, who recounted his experience of being the first American chef to beat an Iron Chef on the original Japanese program. Siegel, who prepared the five-course gala dinner, revealed that he was most worried about cutting himself on the Japanese cooking show (he didn’t) and how he was glad the “secret ingredient” was lobster, rather than something really crazy like a live cow he’d have to milk on stage.
Yours truly, flanked by Chefs Ron Siegel, Kyle Itani and Hoss Zare.
He was joined in that session by Chef Kyle Itani of Hopscotch in Oakland, who showed off the hand-forged Japanese knife he had made when he lived and studied in Japan; and by Chef Hoss Zare of The Fly Trap in San Francisco, who talked about how he wanted to be a brain surgeon when he was growing up.