Monthly Archives: October 2009

Nutty About Sahale Snacks & Food Gal Contest

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Cashews with pomegranate and vanilla.

I’m a bit nutty.

By that, I don’t mean I’ve lost my marbles. At least not yet.

I just mean I’m wild about nuts. I love their crunch, their richness, their unique shapes, and the way they make most any candy or baked good just so much better and far more interesting.

So when I recently tried some samples of Sahale Snacks, I got even nuttier, if that’s possible.

These all-natural nut blends and glazed nuts assortments are so creatively flavored. The Seattle company was founded six years ago by Josh Schroeter and Edmond Sanctis after the duo managed to climb Mt. Rainier even after subsisting on a lackluster supply of ho-hum trail mix and energy bars. When they got back down to sea level, they vowed to make something much tastier. And they named the company after Sahale Peak, which is north of the Cascade Pass in the North Cascades National Park in the state of Washington.

The glazed nuts come in three varieties: Honey Almonds, Almond PB&J, and Pomegranate Cashew (a 4-ounce bag is $5.29). The nut blends come in six varieties, each based on the flavors of a different global cuisine (a 2-ounce bag is $2.99).

Almonds with apple, flax seeds, date, balsamic vinegar and red pepper.

The Soledad Almonds Nut Blend, for instance, is reminiscent of the Mediterranean with its mix of almonds, flax seeds, dates, balsamic vinegar, and a touch of cayenne. The nuts have a fresh crunch, and the mix has sweetness, savoriness, and a whisper of heat. The flavors are almost reminiscent of a fabulous fruit stuffing for roast pork. It’s addicting stuff.

The Almond PB&J mix with dried strawberries is delightful with its salty and fruity marriage.

And the Pomegranate Cashew has real vanilla bean, giving it an almost creamy nature. It’s like the flavor of a rich vanilla milkshake in your mouth with just a faint tang from the fruit.

The 2-ounce bags of glazed nuts have 112 calories each, while a quarter cup of the pomegranate cashews has 150 calories. The nuts are available online, as well as at Andronico’s, Draeger’s, Lunardi’s, and Whole Foods stores.

Want to win some samples to try for yourself?

Or a total of four bags (2-ounce each) of nut blends, three (4-ounce) glazed nuts packages, and a Sahale Snacks apron to be exact?

To enter: Just tell me your nuttiest cooking escapade. The most amusing, original or memorable will win. The contest is open to anyone in the continental United States. Deadline to enter is end of the day, Oct. 24. Winner will be announced Oct. 26.

To get you in the nutty mood, here’s my own nut-case cooking fiasco:

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Burgers, Oysters, Wine & More

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Pesto burger. (Photo courtesy of Burger Bar)

San Francisco finally gets its own Burger Bar today.

Chef Hubert Keller of San Francisco’s Fleur de Lys has brought his build-your-own burger concept to Macy’s Union Square in San Francisco. It opens today at 10:30 a.m., joining its sister Burger Bar locales in Las Vegas and St. Louis.

The San Francisco flagship burger joint, on the sixth floor of Macy’s, is open daily for lunch and dinner. Find buffalo, Kobe beef, salmon, and vegetarian burger options. Fresh meat is ground daily in the in-house butcher room.

The restaurant has its own wine cellar, and 24 beers on tap. There’s also a milkshake bar, where diners can customize their shakes any way they like.

Through Oct. 21, enjoy a three-course meal for $35 at participating Silicon Valley restaurants, from Los Gatos to San Carlos. It’s all part of “Silicon Valley Restaurant Week.”

Among those participating are: Nick’s on Main in Los Gatos, Alexander’s Steakhouse in Cupertino, Crimson in Los Gatos, and Quattro in East Palo Alto. For a complete list, as well as the menus offered, click here.

Photo courtesy of Hewitson Winery.

Reserve your seat for an intimate, whimsical dinner Oct. 29 at the Fifth Floor Restaurant in San Francisco, when South Australia’s Hewitson Wines launches the U.S. release of its highly touted 2006 Mad Hatter Shiraz.

For the occasion, Chef Jennie Lorenzo will feature a multi-course dinner served amidst Mad Hatter-decor. Price is $75. To reserve a seat, email madhattertourSF@gmail.com or call (415) 348-1111.

Tonight at 6:30 p.m., Fleming’s Prime Steakhouse and Wine Bar in Palo Alto and Walnut Creek will host a walk-around wine tasting with each featuring five or six Napa Valley vintners. Paired hors d’ouevres also will be served. Price is $45.

Sip more wine at the new Affronti, which just opened in downtown Healdsburg.

Chef-Owner Jude Affronti, who ran Mario Batali’s Po for three years in New York City, serves California-Mediterranean small plates along with more than 30 wines by the glass, and inventive wine cocktails. Dishes include red trout escabeche in tangy marinade, and Sonoma smoked duck with white beans and tomato.

Live jazz is featured Thursdays and at Sunday brunch.

Oyster lovers should make a bee-line to Waterbar in San Francisco, noon to 3 p.m. Oct. 17 for “Oyster Fest 2009.”

Enjoy a hot sauce competition, a shucking challenge, and plenty of oysters and wines to sample. The fee is $50, which includes admission and five tickets, each of which can be redeemed for one drink or one small plate of food.

You can eat — and get some exercise — in the ”East Bay Foodie Bike Tour of Emeryville and Berkeley,” 11:15 a.m. to 4:30 p.m. Oct. 17.

Pedal your way on a flat, 4-mile tour that will make stops for culinary refueling at such places as Charles Chocolates in Emeryville, and Vik’s Chaat Corner in Berkeley.

Price is $50. Register by clicking here.

Enjoy an “Organic Harvest Day,” 11 a.m. to 4 p.m. Oct. 17 at ALBA’s Rural Development Center, 1700 Old Stage Road in Salinas, when you’ll get to pick your own crops.

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A Honey of A Time

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Rich, deep tasting sage honey.

Did you know that there are 300 varieties of honey in the United States?

That, like wine, the flavor of honey is affected by the type of soil the flowers grow in, from which the pollen is plucked? (Different minerals add different nuances, and too much rain dilutes the flavor.)

Did you know that it takes a bee a lifetime to make one drop of honey?

That worker bees live for a mere 45 days?

But that queen bees live for 2 to 3 years? Talk about girl power.

I had a honey of a time learning all about the sticky nectar last week at Perbacco restaurant in San Francisco, where Chef Staffan Terje was kind enough to showcase honey in a special dinner for invited food writers and food bloggers, including my buddies, Single Guy Chef and Foodhoe’s Foraging.

To kick off the night, Bruce Wolk of the National Honey Board walked us through “Honey 101,” with a tasting of more than a half dozen different types of honeys. Yes, they were all super sweet. But the differences, magnified when trying them side by side, was remarkable not only in their hues, but in their flavors.

A tasting of honey.

Blueberry honey — named for the blueberry blossoms that help make that particular honey, not because it actually tastes like blueberries — is found only in New Jersey. Its flavor is a little like maple syrup. Pumpkin honey, which is produced in small quantities only in California and Colorado, was a revelation with its amber color and caramel flavor. Avocado honey tasted musky, sort of like molasses. Tupelo — the only honey that doesn’t crystallize easily and is almost extinct because the shrubs needed to make it are so few in numbers now — has lovely floral and cinnamon notes.

Looking nearly like tar, buckwheat honey, nearly black in color, is one honey that Wolk said, “People either hate or love.”

I can see why. This unusual honey has the aroma of a fermented Asian sauce or perhaps a salted, dried plum. Its taste is like strong molasses or even dark, heavy Guinness.

In general, the darker colored the honey, the stronger the flavor and the higher the mineral content. Buckwheat honey has the most minerals of any honey, and therefore, the highest level of antioxidants, Wolk said.

Honey may be good for us, but most of us use it just because we love its flavor and voluptuous body.

Chef Terje sure does. His dishes that night were inspired by ones in Northern Italy that use honey.

“I’m from Sweden,” he explained. “I was the kid who stuck a spoon in the honey jar. That was my candy.”

Honey-glazed smoke trout with horseradish foam.

Dinner started with a magnificent tower of smoked trout that had been glazed with a little honey, and served with sweet, tender roasted beets and a poof of creamy horseradish foam.

Agnolotti in honey-brown butter sauce.

Agnolotti filled with sheep’s milk ricotta followed, tossed in nutty brown butter sauce laced with chestnut honey. I could have eaten seconds.

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Soulful Chicken and Dumplings

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Dig into a big bowl of heavenly chicken and dumplings with chanterelles.

Chicken and dumplings is like a big ol’ hug.

Like some hugs, this dish can be awkward and unsatisfying. You know the type of hugs I mean — the ones where you’re not quite sure if you should be giving or getting, and the resulting mash-up of bodies just leaves both parties scratching their heads in “What was that?” Yeah, I’ve had some chicken and dumplings like that — with dry chicken and leaden dumplings, where you take a bite and wonder, “What the heck is this? And why am I eating it?”

Then there are hugs that wrap you in a cocoon of warmth and security, that feel so right you never want to let go. New Orleans Chef John Besh’s “Chanterelles, Chicken, and Dumplings” is that kind of perfect hug.

It’s from his new cookbook, “My New Orleans: The Cookbook” (Andrews McMeel).

It’s a modern, slightly spiffed up version of this classic down-home dish that will comfort you even if you need no comforting at all.

Skinless, boneless chicken thighs are brined for an hour to ensure they’re extra juicy, so plan accordingly when making the dish.

Lovely chanterelles add a magical touch to this dish.

The chicken pieces cook on the stove-top in a broth infused with aromatic ginger, garlic, shallots, thyme and sage. A big pinch of crushed red pepper flakes adds a touch of heat that really helps warm your bones on a chilly evening. Golden chanterelle mushrooms and peas (I used frozen at this time of year) add color and depth. A knob of butter adds richness (Hey, it’s a Southern dish, after all).
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Take Five with New Orleans Chef John Besh, On Life Post-Katrina

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James Beard award-winning Chef John Besh. (Photo courtesy of John Besh)

To know and understand New Orleans Chef John Besh, all you need do is read this most telling description of him that was written two years after Hurricane Katrina laid waste to the cherished city that he has called home most of his life.

In the New York Times then, my friend and colleague, Kim Severson, summed up Besh as the “ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself.”

Four years after Katrina rained untold devastation upon his beloved New Orleans, Besh is still its savior. Wherever he travels, the 41-year-old chef, who exudes an irresistible Southern warmth that makes strangers feel they’ve known him all their life, can’t help but be a cheerleader for New Orleans’ past, present, and future.

When Katrina hit, Besh had just bought out his investor in his flagship Restaurant August in New Orleans. He was up to his toque in debt, and feared he would lose everything.

Like the city itself, though, he persevered, excavating himself from that murky uncertainty to a place of hope and possibility.

Now, he is poised to open his sixth restaurant in Louisiana. He’s also written a new cookbook, “My New Orleans: The Cookbook” (Andrews McMeel). A portion of the proceeds from the sale of the book will be donated to Cafe Reconcile, a New Orleans non-profit dedicated to providing at-risk youth the skills needed to enter the hospitality and restaurant industries.

You can meet Besh this week, when he’ll be in the Bay Area to sign copies of his book. He’ll appear at a free event at Omnivore Books in San Francisco, 6 p.m. to 7 p.m. Oct. 14. He’ll do a cooking demo, noon to 1 p.m. Oct. 15 at the Ferry Building in San Francisco, which will be followed by a dinner event that night at Left Bank restaurant in Larkspur at 6 p.m.

I had a chance to chat with him by phone last week about the past few tumultuous, yet ultimately rejuvenating years.

Q: Your new cookbook is almost a love story about New Orleans. What compelled you to write this book in this way?

A: The last thing I wanted to do was create another chef-y cookbook. In this day and age, we’re so caught up in fancy restaurants. But the most important thing is that everyone comes from somewhere and everyone has a story. And this is my somewhere and my story.

When you understand the story and where the food comes from, you can cook it with more authenticity and soul. If we’re not careful, we will lose the last little places that have their own true cuisine. I felt that especially after Katrina, when Republicans let us down, when politicians all over let us down, and we were just left on our own. It prompted me to think more about the validity of these great traditions. New Orleans is a city of good values. It values people, it values good times, and it values tradition.

Besh's gorgeous and endearing new cookbook.

Q: You evacuated the city, then came back right after Katrina hit?

A: My family evacuated. I have a wife whom every man would dream of having. She’s smart, strong, and takes care of the family, which allowed me to be relatively independent.

They left two days before Katrina hit, and went to North Carolina. I was here, helping to get my father out of town. He’s up in age and paralyzed (after being hit by a drunk driver 32 years ago). After we made sure our employees were taken care of, it was just myself and my partner in Dominica restaurant, who came back into the city a few days later.

Q: Did your Marines training come in handy for what awaited you in New Orleans?

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