Author Archives: foodgal

Delicious Doings Around the Region

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The South Bay and Peninsula:

Sonoma Chicken Coop is famous for chicken, of course. But the Campbell locale has added a new item that will have you moo-ing instead.

That’s right — a burger made of grass-fed beef from Estancia ranches. It’s the only one of the franchises serving the grass-fed burger. And it’s flying out of the coop — at 75 orders a day, according to owner Jeff Starbeck. Surprisingly — or not — about 40 percent of the customers chowing down on the burger are women. Starbeck surmises that might be because grass-fed beef is lower in fat and contains more good-for-you omega-3s than corn-fed beef.

The 1/3-pound patty is hand-formed, then charbroiled, and served on a housemade bun. Choose from six different topping preparations, including avocado and mushrooms. The $9.99 burger comes with your choice of onion strings, regular fries or sweet potato fries.

Caltrain commuters at the Hillsdale station just got a tasty new option — a commuter “market” located in the former ticket office, where you can pick up fresh produce like apples, squash and avocados; as well as prepared dinner meals such as chicken pot pies and Dungeness crab mac ‘n’ cheese. How’s that for convenience?

Luke’s Local was opened by Luke Chappell, who started his own bagel business in Maine at the ripe old age of 11. His entrepreneurial spirit runs in his family. His parents founded Tom’s of Maine, a personal care products company that pioneered the use of all natural ingredients.

The commuter market is open Monday through Thursday, 6:30 a.m. to 9 a.m. and 4 p.m. to 7:30 p.m., and 6:30 a.m. to 9 a.m. Friday.  Purchase items there or phone in your order to take home. And yes, food and beverages are allowed on the trains.

Fans of Chef Michael Miller may be wondering what he’s been up to after he closed his well-regarded Trevese in Los Gatos last year. The good news is he’s now executive chef at the Silicon Valley Capital Club in San Jose.

If you’re not a member, find a friend who is to enjoy his wonderful cooking again.

Around the Region:

Thursday, Feb. 25 is National Clam Chowder Day. (Who comes up with these things?) Get your chowder fix at any Boudin SF or Boudin Cafe, where if you buy one clam chowder in a bowl that day, and receive a second one for free.

You have to present a coupon to get that deal. Print one out here.

If you’re a Parmigiano Reggiano fan (yes, the real stuff), you’ll want to head to Whole Foods at noon (PST) Feb. 27, when all of its markets will be demonstrating the proper way to break into huge, 24-month-aged wheels using five different knives.

In 2008, Whole Foods set a Guinness World Record for opening the most wheels of Parmigiano Reggiano simultaneously with nearly 300 wheels in 176 stores. This year, Whole Foods hopes to break that record.

You’ll get a chance to taste samples of the cheese, too. For more info or to see a video of a wheel of cheese being cracked open, click here.

If all that cheese is making you think of pasta, you’ll be glad to know that Pasta Pomodoro locations throughout Northern California are now letting kids (ages 12 and under) eat free all day on Tuesdays.

The “Kid’ Menu” includes items such as cheesy pasta or mini chicken Parmigiana pizza with a choice of milk, apple juice or soda. A chocolate sundae completes the meal.

Cinnabon — maker of those monster-sized cinnamon rolls whose sugary aroma fills the air of every mall around — has joined the cupcake craze.

The new cupcakes retail for about $2.50 each depending upon the city. San Francisco is the launch point for the cupcakes, which will be rolled out nationally to other cities throughout February.

Four cupcake flavors are available: Cinnacake Classic, Chocolate Passion, Vanilla Bliss, and 24-Carrot Cake.

Wine Country and Beyond:

Congratulations to Yountville’s Bardessono Hotel, Restaurant and Spa for garnering a LEED Platinum certification, the top designation established by the U.S. Green Building Council for environmental  and energy design.

It is the only hotel in California to achieve that designation, and only one of three hotels in the world to do so.

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Global Knife Give-Away — Yeah, That’s What I’m Talkin’ About

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There are moments in cooking that are truly life-changing.

My first time using a really sharp, really well-made knife was such an instance.

I had grown up using my parents’ mishmash of knives that were piled in a kitchen drawer and sharpened only in a blue moon.

In my 20s, though, I purchased my first high-end carbon steel chef’s knife on sale at a department store. I brought it home, unwrapped it from its box, and set a yellow onion on a cutting board to give it a try.

With my first slice through the onion, I nearly shrieked. The knife glided through the dense layers of  the hard onion as easily as a puck whooshes around an air hockey table. I cut another slice, and nearly yelped again. What a joy this was! To be able to cut such thin slivers or chop so evenly — all completely effortlessly — was truly a revelation.

A good knife is absolutely one of the best investments any cook can make.

Of course, it’s not always easy to shell out that kind of money, especially in these challenging times. That’s why I’m thrilled to be able to give one lucky Food Gal reader a “Global 7-inch Oriental Chef’s Knife.” Global knives are beloved by serious cooks worldwide for their sharp, precise, thin blades. These elegant Japanese knives sell for a pretty penny, too.

I have the folks at CSN stores to thank for allowing me to give away such a coveted prize. CSN has more than 200 online stores that sell everything from cookware to yoga accessories to bamboo flooring to barstools.

Contest: The contest is open to anyone in North America. Deadline to enter is the close of Feb. 27. The winner of the Global knife will be announced March 1.

How do you enter? It’s simple as this:

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“Around the World in 80 Sips” Without Leaving San Francisco — And A Deal For Food Gal Readers

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Imagine sipping more than 80 different wines — from powerhouses France, Italy and Spain to lesser known viticulture areas like Thailand — all in one spot.

You can, 6 p.m. to 9 p.m. Feb. 25, at Crushpad in San Francisco, 2573 — 3rd St.. The urban winery, a short drive from the W Hotel, is hosting the second annual “Around the World in 80 Sips” tasting event, which is being organized by Bottlenotes, a wine education platform geared to the — ahem– Millennial Generation (20- and 30-somethings). Those who are a little more mature in years are sure to be welcomed, too.

In case you get hungry while enjoying all that wine, a wide variety of artisan cheeses also will be available for nibbling.

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Black Bean Sauce Confession

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I’ve made a lot of things from scratch — pasta, cookies, cakes, pita bread, biscuits, marmalade and preserved lemons.

But one thing I often do NOT make myself is Chinese black bean sauce. Yes, I admit I do use the stuff in the jar.

I make no excuses for using the heady, handy, pungent condiment that’s always at the ready in my fridge. After all, it’s so easy to grab a tablespoon or full when I’m making a fast weeknight dish, such as “Stir-Fried Brussels Sprouts and Pork in Black Bean Sauce.”

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Baker & Banker Team Up to Create A Warm Neighborhood Joint in San Francisco

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Baker & Banker? That would be Pastry Chef Lori Baker and her husband, Chef Jeff Banker, who have taken over the beloved Octavia Street spot that was once home to Quince and the Meetinghouse.

Their two-month-old, namesake restaurant, Baker & Banker, not far from the Hotel Kabuki, serves New American dishes  that are both familiar yet freshened with real flair. Think creamy cauliflower soup ($9) — only made anew with trendy Vadouvan curry. Or grilled top sirloin ($26) — with a short rib-stuffed twice-baked potato for a meat lover’s fantasy. The restaurant also bakes its own breads and churns its own ice creams.

The bistro, with its blackboard walls adorned with the names of the day’s cheese offerings and specialty beers, was bustling on the weeknight that I was invited in as a guest for dinner.

The meal started with a bang, with probably my favorite dish of the night — silky house-smoked trout atop a crispy celery root latke ($12). A tangle of shaved fennel was strewn over the top. Pickled beets added a zippy and colorful note. Horseradish cream gave it all a bright bite. But what really made the dish was the drizzle of fuschia-colored beet syrup. Thick like a molten candied apple, it was sticky, fruity and sweet. The dish was  so many things — smoky, sweet, tangy, crunchy, soft, cooked and raw — that all came together for a lively, exciting taste sensation that changed with every bite.

Jones Farm country rabbit and French prune pâté ($11) was served in an adorable little glass canning jar. Its surprising loose and fluffy texture made for a lighter-tasting pâté.  The pink peppercorns, which added a spicy floral quality, was a nice touch, as were the cornichons, which were actually shaved thinly over a handful of peppery greens.

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