New Ciao Bella Summer Flavor, Ruth Reichl To Pay A Visit, and More

Blueberries and passion fruit combine for this summery flavor from New York's Ciao Bella.

Blueberries and passion fruit combine for this summery flavor from New York’s Ciao Bella. (Photo by Carolyn Jung)

Introducing A New Summer Ciao Bella Flavor

I like to think of this as a non-guilty pleasure.

After all, Ciao Bella’s new Blueberry Passion Fruit Sorbetto is not only delicious, but it has 0 grams fat, 0 grams cholesterol, and 0 grams sodium. It’s also dairy-free. A half cup has 110 calories.

I had a chance to try a sample recently. It’s a little berry sweet. A twinge tangy. And a whole lot refreshing. Kind of like a favorite smoothie in frozen form.

A 14-ounce container is $5.39 and sold exclusively at Whole Foods.

Ruth Reichl in Conversation in Mountain View

You won’t want to miss the one and only Ruth Reichl in conversation with Michael Krasny at 8 p.m. Aug. 31 at the Mountain View Center for the Performing Arts.

Ruth Reichl. (photo courtesy of the author)

Ruth Reichl. (photo courtesy of the author)

The noted restaurant critic, author and former editor in chief of Gourmet magazine, Reichl will be joined by the host of Forum on KQED.

Read more



Testing Out Delivery.com

Green beans with pork in a tamarind sauce (back) and fried fish with a jumble of salted beans, ground chicken and shallots from Chez Sovan via way of Delivery.com.

Green beans with pork in a tamarind sauce (back) and fried fish with a jumble of salted beans, ground chicken and shallots from Chez Sovan via way of Delivery.com.

 

These days, why bother driving to a store or restaurant, when you can get someone else to bring whatever you need right to your doorstep instead?

That’s the idea behind so many apps and Web sites now, including the new Delivery.com, now operating in more than 38 cities around the country.

It allows you to order provisions from markets, wine and spirits stores, and restaurants, as well as services from laundry and dry-cleaning shops.

I was asked to test it out with a $50 gift card. Because only restaurants are offered right now in my area of the South Bay, I decided to spend it all on a food delivery order from one of my favorite family-owned restaurants, Chez Sovan in Campbell. It’s one of the few Cambodian restaurants in the Bay Area, and its food is crave-a-licious.

The site is easy enough to navigate. Once you pick your restaurant, click on it to get a menu. Then, just click on each dish you want.

Read more

Liholiho Yacht Club Offers Up A Delectable Voyage

Beef tongue poppy-seed buns at Liholiho Yacht Club.

Beef tongue poppy-seed buns at Liholiho Yacht Club.

 

At Liholiho Yacht Club, Chef Ravi Kapur wants you to know first and foremost that he’s not cooking Hawaiian food.

But that doesn’t mean you won’t daydream about the islands when you sit down to dine at his San Francisco restaurant.

“The people who visit Hawaii say this isn’t like Hawaiian food at all,” Kapur told me in an interview earlier this year. “But the people from Hawaii say this reminds them of what they ate in Hawaii. It’s all about the flavors.”

Indeed, it is. It’s all about a pantry heavy on Asian ingredients that allow him to think of making duck liver mousse with Shaoxing wine, rather than the usual Calvados. It’s about a mire poix that’s not based on carrots and celery, but on scallions and ginger.

Kapur’s cooking is a blend of his Indian and Chinese ancestries, his time growing up in Hawaii, and his fondness for the Bay Area’s impeccable ingredients.

The restaurant’s name is taken from the street where Kapur’s uncle lived on Maui, where he’d host blow-out barbecues to help support his catamaran racing habit.

“The idea refers to the past, but also to the idea of the ocean and migratory nature of what Hawaii is,” Kapur says. “It’s my journey and voyage to this restaurant.”

Chef Ravi Kapur in the kitchen on a busy Saturday night.

Chef Ravi Kapur in the kitchen on a busy Saturday night.

The view from the end of the bar.

The view from the end of the bar.

And it seems, everyone wants to come along for the ride, as evidenced by the crowds every night at the casual, brick-lined dining room.

Read more

A “Vegetarian Dinner Party” For Me, Myself — and Meat Boy?

Tofu that's pretty enough for company, don't you think?

Tofu that’s pretty enough for company, don’t you think?

 

My husband likes to say he will gladly eat a vegetarian meal.

(Insert eye rolling here.)

But when I cook a vegetarian entree at home, I will see him sneak a few pieces of salami on the side.

What can I expect from someone nicknamed Meat Boy, right?

When I received a review copy of “Vegetarian Dinner Parties” (Rodale, 2014), though, I had high hopes he might actually keep to his word for once.

Not only was the book named the “2015 People’s Choice Award” by the International Association of Culinary Professionals, but it was written by our friends and most prolific cookbook writers, Bruce Weinstein and Mark Scarbrough. After all, if you can’t enjoy a vegetarian dish by two people you know and like, when can you?

Read more

Join the Food Gal and Chef Julian Yeo of Roots & Rye For A Macy’s Cooking Demo

MacysRootsRye

If you’ve spent anytime lately wandering around San Jose’s Santana Row, then you’ve seen the construction currently going on to finish the new restaurant, Roots & Rye, which is set to open its doors any day now.

Be one of the first to enjoy a taste of this new establishment, when its chef, Julian Yeo, joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. July 16.

If Julian’s name sounds familiar, it’s because his father is noted Chef Chris Yeo, a pioneer in bringing Singaporean cuisine to the Bay Area.

Read more

« Older Entries Recent Entries »