Tag Archives: Chris Cosentino

Foodie Gifts — For Friends, Family or Yourself

Avocado oil, apple cider vinegar and apricots combine for this zesty Farmhouse Lab dressing. (Photo by Carolyn Jung)

Avocado oil, apple cider vinegar and apricots combine for this zesty Farmhouse Lab dressing. (Photo by Carolyn Jung)

Farmhouse Lab Salad Dressings

True, it’s easy enough to whisk together your own salad dressing at home if you have a good variety of oils, vinegars and seasonings.

But Farmhouse Lab of Marin does it one better by packaging its consciously-sourced dressings in cute little mason jars that make the perfect host or hostess gift.

The dressings use raw honey or raw coconut nectar for sweetness, as well as vinegars and oils, and mustards from artisan producers for flavor.

They come in four varieties, which I recently received samples to try: Sunny Avocado, Berry Olive, Green Pumpkin, and Red Sunflower.

The Sunny Avocado is buttery with a slight vegetative note to it, as well as the zing of apple cider vinegar. The Berry Olive is fruity sweet-tart with pomegranate vinegar and raw blackberry honey. The Green Pumpkin is nutty and rich with a dash of mustard. The Red Sunflower is also quite nutty with a subtle spiciness from red pepper chili.

They come in a handy four-pack.

They come in a handy four-pack. (photo by Carolyn Jung)

A four-pack (one of each variety) is $67.99. You can give the entire pack to someone or break it up and gift one or two to someone while keeping the rest for yourself. Best yet, through the end of this year, 10 percent of proceeds from each four-pack to SF Fights Fire, a grass-roots chefs effort to provide food and services to North Bay Fire Rescue Centers in the aftermath of the Wine Country fires. Just enter the code at check-out: Enter Code: SFFF.

“Moto: The Cookbook”

I will go on record as saying that it’s a good bet that I will likely never cook anything from the new “Moto: the Cookbook” (Little, Brown and Company, $50) by Homaro Cantu. Yet when a review copy arrived in my mail, I couldn’t stop reading it or stop staring at the photos of its phantasmagorical dishes or being in awe at the mind that came up with it all.

MotoCookbook

Cantu, a former sous chef at Charlie Trotter’s, was the visionary behind the ground-breaking Moto in Chicago, which opened in 2004. Sadly, he took his own life in 2015. The restaurant continued on without him for almost a year before his widow sold it to the Alinea Group.

But not before it made an indelible mark on the food industry.

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Scenes From SF Chefs 2012

Chef Mark Dommen (R) and Chef David Bazirgan (L) begin to plate their lamb dish in the first chef's challenge at SF Chefs.

If you spied the huge white tent pitched in the heart of San Francisco’s Union Square this past weekend, you knew it could only mean one thing:

The arrival of SF Chefs, the annual food-wine-cocktail extravaganza that celebrates the Bay Area’s home-grown culinary culture.

Top chefs, vintners, sommeliers and mixologists descended upon downtown to put on a series of special dinners, wine seminars, panel discussions, and culinary battles before setting up inside the tent to dole out gourmet eats and drinks to throngs of attendees.

Chef Joey Altman’s all-chef band, the Soul Peppers, entertained the hungry crowd.

On the opposing team, Chef Omri Aflalo of Bourbon Steak, readies his dishes.

Earlier that afternoon, the first round of the Eater Chef Challenge took place at the Westin St. Francis Hotel, pitting the team of Mark Sullivan of Spruce in San Francisco and Omri Aflalo of Bourbon Steak in San Francisco against the team of Mark Dommen of One Market Restaurant and David Bazirgan of the Fifth Floor in San Francisco. With an hour on the clock, the two teams had to incorporate lamb and Guittard chocolate into two dishes, which were presented to a panel of judges.

The Sullivan-Aflalo lamb dish.

The Dommen-Bazirgan lamb dish.

As the clock ticked down, the Dommen-Bazirgan team plated their lamb dish with mole flavors, along with chocolate ice cream created with liquid nitrogen. On the opposing side, Sullivan and Aflalo put up their lamb dish with a Moroccan influence, along with chocolate mousse with caramel.

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