Chef Peter Armellino in his element at his new Pasta Armellino.
If you only know the Plumed Horse for being the chic Michelin one-starred restaurant in downtown Saratoga, wait until you hear what it’s been up to.
It’s added not one, but two sister properties just steps away.
The Plumed Horse Collection, as it’s now known, debuts today the casual Pasta Armellino across the street. I had a chance to check it out last week at a private media event.
It officially opens today.
San Francisco graffiti artist Chris Kondo’s handiwork.
Executive Chef Peter Armellino, who’s headed the Plumed Horse for a decade, has expanded his reach with this 60-seat eatery that’s all about home-made pastas.
Four-star chocolate from a four-star chef.
When Thomas Keller of the French Laundry makes a chocolate bar, you just know it’s not going to be your run-of-the-mill candy.
Not by a long-shot.
What makes this chocolate bar so different and special is that it contains extra virgin olive oil. And naturally, it’s olive oil by one of Italy’s most exclusive producers, Armando Manni. The Tuscan producer makes some of the most cherished and expensive olive oils around, beloved by illustrious chefs such as Keller and New York’s Jean-Georges Vongerichten.
Their collaboration is K+M Extravirgin Chocolate. The premium cocoa beans are processed in a way that maintains their antioxidants that are normally destroyed in the chocolate-making process. A small amount of Manni extra-virgin olive oil is added to boost the level of antioxidants even more.
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.
Yes, this is pretty much how I ate this fantastic spread.
See that hazelnut spread above?
I’d like to tell you that I came up with all sorts of inventive ways to use it in baking. But the truth is that I ate that entire jar of Nuubia Hazelnut Spread simply by the languid spoonful, day after day, until it was emptied.
I’m not ashamed. Because it was that irresistible.
So forget braving the malls today. Just do yourself a favor and go Nuubia’s online site to order a jar instead — for yourself or your chocoholic friends. Or take a trip to the Nuubia store/cafe, which just opened this year in the lobby of the Twitter building in San Francisco, or to its Pleasanton headquarters that has an artisan kitchen.
Woodhouse Chocolate says “boo” in the sweetest way.
Woodhouse Chocolate in St. Helena has long been one of my favorite chocolatiers.
First off, its chocolates are incomparably smooth and creamy.
Second, its shop on Main Street is like the Tiffany’s of chocolates. They are displayed like precious jewels, making enjoying even one bonbon feel like such a special indulgence.
When samples of its Halloween offerings arrived on my doorstep to sample, I couldn’t wait to dig in.