Annieglass Debuts New Spring Collection, Plus A Food Gal Giveaway

https://www.annieglass.com/shop/product/grove-large-plank-cheese-board

A stunning hand-made glass cheese board by Annieglass. (Photo by Annieglass)

 

Looking for a perfect bridal shower gift? Or wedding gift? Or perhaps just something new and pretty for your own entertaining needs?

Annieglass has you covered with its new spring line.

Watsonville designer Annie Morhauser has been handcrafting unique glassware for more than 30 years. Made in her Watsonville studio, her elegant pieces have been featured at the Bellagio Hotel and Casino, and at the Four Seasons resorts. Celebs Jennifer Aniston and John Grisham are reported fans, too.

You’ll find the designs at her store, which opened last year in San Jose’s Santana Row.

Annieglass debuts new collections only twice a year. The new spring collection is all about spring blooms with bowls and glasses with scalloped, petal edges. The pieces range in price from $67 to $240.

The new spring collection by Annieglass. (Photo by Annieglass)

The new spring collection by Annieglass. (Photo by Annieglass)

CONTEST: See that gorgeous Annieglass large Grove Plank Cheese Board at the top of this post? The wood grain and knots were actually textured using wood grain from an actual tree. The 15-by-8-inch hand-made glass board (valued at $113) is durable, chip-resistant and dishwasher-safe. It’s one of Annieglass’ best sellers.

Imagine serving cheese, crackers, fruit or canapes to friends and family from that stunning piece. You can — if you’re the winner of this contest.

One lucky Food Gal reader will receive that glass board. Entries, limited to those on the continental United States, will be accepted through midnight PST April 16. Winner will be announced April 18.

How to win?

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Stumping for Stumpy’s

Tots and bacon-wrapped dog at Stumpy's.

Tots and bacon-wrapped dog at Stumpy’s.

 

Over the years, Chef Jim Stump has run many restaurants in the South Bay.

Stumpy’s is his tiniest.

The veteran chef and restaurateur, who helped founded the Los Gatos Brewing Company, now draws in the crowds at The Table in San Jose’s Willow Glen neighborhood and his just-opened Campbell bar, The Vesper. Coming soon will be his seafood restaurant, Forthright in Campbell.

In 2014, he opened Stumpy’s hot dog and burger joint on Willow Glen’s well-trafficked Lincoln Avenue. It’s a slip of a place, with just enough room to order your food at the counter and load up on a few condiments at the back station.

Order the food inside; pick it up outside at the window.

Order the food inside; pick it up outside at the window.

When your order is ready, you pick it up at the window outside. There’s really no place to eat inside Stumpy’s. But the old movie theater next door has a few patio tables set up so you can enjoy your food there. Or you can opt to get it to-go and take it home, as I did when I paid my own tab there recently.

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It’s Easy Being — (And Making) — Green Risotto

A bright-green risotto -- that you barely have to stir.

A bright-green risotto — that you barely have to stir.

 

I admit I was dubious. I was skeptical. I was bordering on being a non-believer.

Could one really make perfect risotto on the stove-top by pouring a load of stock into a pan with the rice, turning the heat down to the lowest possible setting, then leaving it pretty much alone except to stir it twice? Yes, twice.

Pshaw.

But I should have never doubted J. Kenji Lopez-Alt.

After all, he’s the man. He’s so meticulous and precise that he’s like a one-man Cook’s Illustrated test kitchen (where he used to work, by the way). The San Francisco-based managing culinary director of Serious Eats, Lopez-Alt is a restaurant-trained chef and the author of the “Food Lab” column, as well as a regular columnist for Cooking Light magazine.

TheFoodLabBook

His new book, “The Food Lab: Better Home Cooking Through Science” (W.W. Norton & Company), of which I received a review copy, is a must-have on your shelf. In fact, this past Sunday, it was named “Cookbook of the Year” by the International Association of Culinary Professionals.

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A Chocolate Bar With An Unusual Ingredient

A new chocolate bar that uses Coffee Flour. And yes, that's a mound of Coffee Flour on the plate.

A new chocolate bar that uses Coffee Flour. And yes, that’s a mound of Coffee Flour on the plate.

 

Jcoco’s newest chocolate bar tastes of cherries.

Yet there are no actual cherries in it.

Instead, its fruity taste comes from discarded coffee waste, otherwise known as the pulp leftover when a coffee bean is extracted from its fruit.

Canadian company Coffee Flour, which has offices in Redwood City, started working with coffee farmers five years ago to turn coffee waste into a type of gluten-free flour. Now, food manufacturers are starting to use coffee waste in new products like this chocolate bar.

Coffee flour has more iron per gram than spinach, more fiber than whole wheat flour, more protein than kale, and more potassium than a banana.

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Giddy Over Cassia In Santa Monica

The Asian charcuterie platter at Cassia.

The Asian charcuterie platter at Cassia.

 

SANTA MONICA — When my friend and talented cookbook author Andrea Nguyen raves about a place, I know I have to try it.

When Pulitzer Prize-winning food writer Jonathan Gold deems the food “brilliant,” I know I’m in for something extraordinary.

Indeed, that’s how superlative Cassia in Santa Monica is.

This expansive restaurant is run by Chef Bryant Ng, who has cooked with Daniel Boulud and Roland Passot, and counts Nancy Silverton as a mentor.

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