Chef Matt Accarrino of SPQR makes gnocchi in the Google kitchen. (Photo courtesy of Google)
How did New Orleans’ Emeril Lagasse influence Chef Matt Accarrino’s career? And just what does this “Food & Wine Best New Chef 2014” winner think of restaurants that don’t make any of their own pasta?
Take a listen as Accarino of the celebrated SPQR in San Francisco answers these questions and more when he joined me in the teaching kitchen at Google headquarters in Mountain View a few weeks ago for a very special event.
Accarrino and yours truly laughing it up in the kitchen. (Photo by Craig Lee)
The occasion was a cooking demo in conjunction with my cookbook, “San Francisco Chef’s Table” (Lyons Press), to which Accarrino contributed a recipe.
If you’ve yet to enjoy the signature fideua with duck at Duende in Oakland, then head there, 4 p.m. to 6 p.m. April 6.
That’s when Chef-Proprietor Paul Canales will be hosting a special book-signing event in the lively bodega side of the restaurant featuring yours truly.
Canales’ recipe for the classic Spanish paella-like dish made with noodles rather than rice is spotlighted in my cookbook, “San Francisco Chef’s Table” (Lyons Press). The book is a compilation of more than 50 top Bay Area restaurants with their stories and their famed recipes.
Fideua with duck and olives at Duende is featured in my debut cookbook.
You’ll not only enjoy glasses of bubbly cava and tastes of the fideua, but go home with a copy of the cookbook, signed by Canales, book photographer Craig Lee, and myself.
I’m still in a daze about it — but thrilled to announce — the publication of my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will be released in early December.
The book spotlights 54 of the Bay Area’s top restaurants and their signature recipes, along with gorgeous photos by Craig Lee, the former photographer for the San Francisco Chronicle’s Food section.
Craig and I will be signing copies of the book at upcoming events with some of the chefs featured in the cookbook. We hope you’ll be able to join us to share in the excitement. Mark you calendar now: