Monthly Archives: October 2017

Snackoo — For the Adventurous Snacker

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The October Snackoo box.

The October Snackoo box.

 

If you have a global palate and are a serious snacker, then Snackoo is for you.

The Hayward start-up curates cookies, chips, candies, and other noshes from around the world, and sends out an assortment in subscription boxes.

It was founded by Baylor Wei, who has a master’s of science degree from Stanford University. Wei hit on the idea for the company after discovering favorite new snacks abroad, only to be disappointed when they weren’t available in the States.

Snackoo sources from seven countries in Asia right now, but has plans to expand geographically in the future.

I had a chance to sample the October box. It’s a true treasure trove — a box packed with about 20 mini sweet and savory snacks from Asia. Almost all of them were new to me.

Would you believe this snack box even included this creamy flan-like dessert?

Would you believe this snack box even included this creamy flan-like dessert?

The packaging for the most part is not in English. So, it’s helpful that Snackoo includes a note outlining what the box contains. The company also takes pains to translate the ingredients of each product, in case any buyers have allergies or an ingredient intolerance. That info for each product can be found on Snackoo’s web site. Read more

High Praise for Coletta Gelato

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Mediterane (pistachio and almond) at Coletta Gelato.

Mediterane (pistachio and almond) at Coletta Gelato.

 

It’s a familiar Bay Area story: Two guys in business school meet, hatch an idea, then launch the next big thing.

Only this time, it’s not the latest whiz-bang tech invention.

It’s dreamy gelato.

Antonio Massimini, 31, and Henri Waltenspühl, 28, met in business school in Milan, and soon realized they shared a passion for gelato. The next thing you know, both enrolled at Gelato University in Bologna. (Now, that’s where I’d like to get a PhD.)

After doing their research, they decided to open in San Francisco because they figured the city’s discriminating, gourmet palates would appreciate it. It also helped that Antonio had family in the Bay Area, and was familiar with the area.

Founders Antonio Massimini and Henri Waltenspühl beside a mural of Henri's grandmother, for whom the shop is named.

Founders Antonio Massimini and Henri Waltenspühl beside a mural of Henri’s grandmother, for whom the shop is named.

The sweet mural on the garage.

The sweet mural on the garage.

In January, they opened their Coletta Gelato, a production plant and a retail shop on Harrison Street, where Ciao Bella used to make its gelato.

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Santa Clara Square Welcomes the Newest Fleming’s Steakhouse

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A goblet of ahi poke at Fleming's Santa Clara.

A goblet of ahi poke at Fleming’s Santa Clara.

 

With Whole Foods, Il Fornaio, Sur La Table, Books Inc., and other businesses, Santa Clara Square has been hopping.

Even more so now with the opening of the newest Fleming’s Steakhouse nearly two months ago.

Be prepared to scour the parking lot for a space if you dine here, though. That’s because the lot is surprisingly compact, given the number of businesses. And there’s no street parking nearby. One can only wonder how much more congested the place will get once Puesto restaurant opens, too.

As it is, prepare to circle around quite a bit to snag a space. We did on a weeknight, when we were invited in as a guest of the restaurant. We ended up giving in to valet parking in front of Fleming’s. It will set you back $7. You pay with your credit card, then text when you are done with dinner to have your car ready and waiting when you leave.

The dining room.

The dining room.

A partition of wine bottles.

A partition of wine bottles.

It’s a handsome restaurant with a glassed-in open kitchen at the back. The dining room has large booths, and a dramatic light fixture that may make you think of a UFO. Floating shelves of wine bottles act as a partition between the bar and dining room.

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Vineyard Cake

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Vineyard Cake, when Napa and Sonoma are on my mind.

Vineyard Cake, when Napa and Sonoma are on my mind.

With the searing news footage, the loss of lives, the destruction of homes, and the terrifying speed and ferocity with which this catastrophe all happened, Wine Country weighs heavily on our minds lately.

The series of deadly conflagrations that swept through Napa and Sonoma counties in a flash in the past two weeks left an indelible mark. Lives will be forever changed. Rebuilding will be a long, slow, painful and costly process. The fires of 2017 — and all they wrought — will not soon be erased.

We donate money. We volunteer our help. Still, we feel rather helpless in the face of the enormity of the destruction.

What else to do? In the months, and years to come, simply don’t forget. When the regions are no longer front-page newspaper stories or the lead item on the 6 o’clock news, don’t let Napa and Sonoma fall off your radar. Buy the wines to enjoy this Thanksgiving. Or send a bottle to friends across the country for Christmas. Plan a trip to Wine Country in to support hotels, restaurants, boutiques, and tasting rooms. Moreover, as you get ready to do your annual income taxes, take a deduction and do good at the same time, by making a donation to the Napa Valley Community Foundation or the Community Foundation Sonoma County.

And then bake this cake.

That may sound like a crazy idea, but there is something to be said for really being present in the moment, for taking the time to focus singularly on a place or a thing, that makes us truly appreciate it.

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Eating My Way Through New York: Chef-Tastic

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The whole duck confit at Cosme that takes four days to make.

The whole duck confit at Cosme that takes four days to make.

Cosme

When planning this trip to New York, one of the places highest on my list to dine was Cosme.

A couple of years ago, while attending the “Worlds of Flavor” conference at the Culinary Institute of America Greystone campus in St. Helena, I had a chance to try a little of Mexico City-chef Enrique Olvera’s innovative cuisine.

Ever since, I have been hooked. And craving more.

Herb guacamole.

Herb guacamole.

Complimentary purple tortillas and Marcona almond dip.

Complimentary purple tortillas and Marcona almond dip.

This is not your standard tacos and burritos taqueria. This sleek establishment is all about modern Mexican cuisine with star power. The prices reflect that. Yes, guacamole is $17 here. It’s a beautiful bowl of deeply rich smashed avocados strewn with micro herbs and served with huge purple tortilla chips that you break apart to scoop.

If you’re already balking at that price, then this isn’t the place for you. When you walk through the doors, you have to vanquish the notion that Mexican food has to be cheap in order to be worthwhile.

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