Monthly Archives: November 2012

Willie Bird Brined Turkey & A Fast Food Gal Giveaway

Posted on by 18 comments

How'd you like to sit down to this magnificent turkey for Thanksgiving? (Photo courtesy of Williams-Sonoma)

Love the juiciness of a brined turkey for Thanksgiving, but at a loss as to where to store a big bird in gallons of salted water overnight?

Wonder no more.

Sonoma’s Willie Bird has done the work for you. That family farm now offers a free-range turkey that’s already brined in rosemary, thyme, sage, garlic and salt. It is shipped fresh and vacuum sealed.

Exclusive to Williams-Sonoma, the already brined turkey is available in five sizes: from 12-14 pounds on up to 24-26 pounds. Prices range from $90 for the smallest to $175 for the largest.

Normally, I brine the turkey in a cooler on wheels filled with ice water that I park to the side of my kitchen overnight. So, I’m quite intrigued about a turkey that allows me to bypass that step.

Although, I won’t get to try mine until Thanksgiving week, reviews on the William-Sonoma Web site already tout the bird. Of the 45 customer reviews online, the majority rave about the brined bird. A couple folks complained the turkey tasted too much of garlic, another was disappointed not to receive the giblets with the turkey, and a few said the high price was not worth it.

Want to try one for yourself? Here’s your chance…

Contest: One lucky Food Gal reader will win a Willie Bird Fresh Pre-Brined Turkey from Williams-Sonoma. The turkey, 12-14 pounds (serves 9 to 11), is valued at $90.

Entries, limited to those in the continental United States, will be accepted only through 7 p.m. PST Nov. 13. Winner will be announced Nov. 14. This is a quick contest because the turkeys must be ordered by noon PST Nov. 16 in time for Thanksgiving delivery.

How to win?

Read more

Santa Clara Welcomes Ike’s Lair

Posted on by 8 comments

The "(Name of the Girl I'm Dating)'' sandwich from Ike's Lair.

Yes, the sandwich shop sensation that took San Francisco by storm has opened a branch in Santa Clara.

The newest Ike’s Lair, a spin-off of the original Ike’s Place, can be found at 2235 The Alameda in Santa Clara, just a stone’s throw from Santa Clara University.

As with all the other Ike’s locations, the lines are already forming for this one.

Earlier this week, my husband, aka Meat Boy, ventured to the sandwich shop to get take-out.

The menu at each Ike’s location may differ a bit, but all of them feature the behemoth sandwiches with the zany names that the place is known for.

Read more

Three Big Names Star At Cookbook-Signing Events

Posted on by 2 comments

Get your cookbook signed by Thomas Keller at two upcoming events. (Photo courtesy of the Thomas Keller Restaurant Group)

Thomas Keller

Join famed Chef Thomas Keller at Sur La Table, where he’ll be signing copies of his fifth cookbook, “Bouchon Bakery” (Artisan).

Nov. 15 at 6 p.m., Keller, proprietor of the French Laundry, Ad Hoc, Bouchon Bistro and Bouchon Bakery, will be on hand at the Palo Alto Sur La Table.

The next day, Nov. 16 at noon, he’ll be at the branch at San Jose’s Santana Row.

Read more

Foodie Flick, Veggie Grill to Open & More

Posted on by 5 comments

A scene from "Trattoria'' guaranteed to make you hungry. (Photo courtesy of the San Francisco Film Society)

“Trattoria” Flick Opens “Cinema by the Bay”

The San Francisco Film Society’s “Cinema by the Bay” series, Nov. 9-11, opens deliciously with the local premiere of the foodie flick, “Trattoria.”

The feature film by Jason Wolos looks at San Francisco’s competitive restaurant culture as it follows the travails of Chef Sal Sartini and his second wife Cecilia, who have just opened a new Italian restaurant. See what happens when the chef’s estranged son comes to help out at the restaurant.

“Trattoria” is the opening night film, 7 p.m. Nov. 9,  for the festival, which takes place at New People Cinema, 1746 Post St. in San Francisco.

At the end of the movie, the opening night party will take place at 9 p.m. Nov. 9 at Yoshi’s in San Francisco. For those who can’t make it to the first showing, “Trattoria” will repeat at 9:30 p.m. that night.

The chef of "Trattoria.'' (Still from film courtesy of the San Francisco Film Society)

Tickets to the film showing are $13 per person; or $25 per person for admission to the film and party.

Wahoo’s Fish Taco Opens in Sunnyvale

For those of you mourning the closure of Wahoo’s at Santana Row in San Jose, you’ll be glad to know you can get your taco fix on with a new locale up the road at 691 Tasman Dr. in Sunnyvale.

Read more

Best Apple Cake EVER — Courtesy of Pastry Chef Joanne Chang

Posted on by 47 comments

The apple cake to end all apple cakes. Sheer perfection.

Throw out all those other apple cake recipes. Even the ones handed down to you by relatives (Sacrilege, I know. But you’ll get over the guilt.)

Because the only one you need is this one.

How incredible is this apple cake?

My husband, who doesn’t even like apples (Is there such a person?), took one bite and mid-chew mumbled, “This IS good! And you know, I don’t even like apples.” (Uh, yup, duly noted.)

The name, “Apple Snacking Spice Cake,” doesn’t even do it justice. That moniker conjures up a simple after-school cake baked in a square pan, and cut up to eat out of hand.

That is not this cake.

Rather, this cake is round, tall and the color of dark caramel. It is jam-packed with fruit, too. The batter is quite thick. In fact, it’s almost more apples than actual batter. If that weren’t enough, there’s also a full cup of toasted pecans in it, too. For good measure, there’s also a big handful of raisins. I actually used dried mulberries instead because I love their date-like taste.

A profusion of apples and pecans in every slice.

The result is a cake, in which every bite is a riot of apples and nuts, as well as warm spices of ginger, cloves and cinnamon. But don’t think this cake is too moist like a dreaded fruitcake. Nope, it’s tender and its moistness level is just right. What’s more, when it bakes up, the top of the cake gets that heavenly crisp, crackly texture we all can’t resist.

Read more

« Older Entries Recent Entries »