Monthly Archives: April 2013

Join the Food Gal at Macy’s Valley Fair April 27

Posted on by 6 comments

MacysAsianBoxAd

For all those folks who have bemoaned the fact that every other time I’ve hosted an event at Macy’s, it’s been at the Union Square San Francisco store, this event is for you.

Yes, join me at 2 p.m. April 27 at the Macy’s Men’s and Home Store at Valley Fair Shopping Center in Santa Clara, when I host a cooking demo with the duo behind Asian Box, which has locations in Palo Alto, Mountain View and soon in Burlingame.

Chef Grace Nguyen and her husband, Culinary Director Chad Newton, will be on hand to cook up some of their Asian street-food specialties, which are all gluten-free.

Read more

Food52’s Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Posted on by 12 comments
Roasted broccoli with a smoky-sweet paprika dressing.

Roasted broccoli with a smoky-sweet paprika dressing.

 

Broccoli doesn’t always get the love.

It’s often despised by children. And of course, we know how George W. felt about it.

But roasting it will make an instant fan out of anyone. Even the former president, I bet.

It brings out the veggie’s natural sweetness, gives it a hint of char and makes it crunchy-tender. And it takes all of 20 minutes to do on high-heat in the oven.

“Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds” is a gussied up version that still takes little effort.

It’s from “The Food52 Cookbook, Volume 2” (William Morrow), of which I received a review copy last year. New York Times writer Amanda Hesser and Le Cordon Bleu-grad Merrill Stubbs created the online cooking community, Food52, which seeks to ferret out the best home-cook recipes. This second volume includes 104 recipes arranged by the seasons.

Read more

Time for Goat Fest, Silicon Valley Restaurant Week and More

Posted on by 3 comments
The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

Fifth Annual Goat Festival

Who can resist these cute little kids?

You’re sure to melt when they make their usual appearance at the 10 a.m. to 1 p.m. April 20 Goat Fest at the Ferry Building Marketplace in San Francisco.

The goats are from famed Redwood Hill Farm in Sebastopol, which celebrates 45 years in business in 2013.

In addition to getting up close and personal with the goats at the fest, co-hosted by the Center for Urban Education about Sustainable Agriculture, you’ll get a chance to see cooking demos, sample goat milk products, and talk to producers.

All events will take place in the CUESA classroom in front of the Ferry Building.

Cheryl Forberg, nutritionist for "The Biggest Loser'' will appear at the fest. (Photo courtesy of CUESA)

Cheryl Forberg, nutritionist for “The Biggest Loser” will appear at the fest. (Photo courtesy of CUESA)

 

Get Ready for Silicon Valley Restaurant Week

“Silicon Valley Restaurant Week,” which happens in October, is expanding to include a spring edition, April 24-May 1.

During that week, participating restaurants will offer a three-course prix-fixe dinners for a special price.

Read more

DavidsTea Spring Collection and A Food Gal Giveaway

Posted on by 35 comments
Pom Tango tea by David's Tea.

Pom Tango tea by David’s Tea.

With the arrival of spring comes a new collection of teas and infusions from Montreal’s DavidsTea, which is expanding rapidly into the United States.

Last year, it opened its first locale in San Francisco. There are now five in the Bay Area.

What sets the company apart is its inventiveness with blends. Sure, you’ve probably had flowers and fruit mixed in with your tea leaves before. But not quite to this extent. We’re talking big chunks of dried fruit, sizable enough to pick out to eat and enough of it to resemble trail mix.

Read more

Sunsweet Gets Into the Baking Business

Posted on by 2 comments
Purple Country Bread from the new line of baked goods from Sunsweet.

Purple Country Bread from the new line of baked goods from Sunsweet.

 

Sunsweet Growers, Inc., whom you know for its dried fruit, is getting into the baking business with its new line of breads, cookies and pastries — all made with dried plums (otherwise known by their less fashionable moniker: prunes).

The products tout the healthfulness of prunes, which are higher in antioxidants and fiber, and lower in sugar, than raisins and dried cranberries.

What sets the baked goods apart, too, is their color. They’re made with purple wheat and purple corn, giving them eye-catching swirls of vividness.

Recently, I had a chance to sample the products, which are available at Costco in Southern California, and which will make their way to Northern California Costco locations in the near future.

The Sunsweet Bakery products retail for about $4.99.

Read more

« Older Entries Recent Entries »