Author Archives: foodgal

Women Winemakers Uncork Their Experiences

wineglassessmall.jpg

Get a group of women together for a panel, and it’s bound to be a chatty time.

Get a group of women together for a panel — along with 10 different wines to taste — and a good time is guaranteed for all.

Such was the case at the “Women in Wine” seminar at last weekend’s first annual Pebble Beach Food & Wine event. Winemakers Carissa Chappellet of Chappellet Winery, Pamela Starr of Crocker & Starr, Celia Masyczek of Corra and Hollywood & Vine, Stephanie Putnam of Far Niente Winery, and Vanessa Wong of Peay Vineyards shared their passions and experiences breaking into what had long been a man’s world.

Starr had planned to go to dental school. Wong once wanted to be a cheesemaker. But like the rest of the women on the panel, they found themselves drawn to winemaking.

As Starr said, “I found I really liked transforming fresh fruit into something transcendent.”

Most of them started working in winery cellars, an often back-breaking position that required them to prove their physical might by dragging 100-pound water hoses, or shoveling out huge tanks.

At the first winery she worked at, Masyczek found herself the only woman in the cellar. “It was very physical. The barrels were heavy. Most tasks were two-person jobs, and nobody ever wanted to be my partner because they were afraid I wouldn’t be able to hold up my share of the work.”

Finally, she found a novel way to win over her male counterparts.

“I started reading the sports pages every morning,” she said with a laugh. “Even though I wasn’t into sports, I could talk to them about who scored in what game. That’s what finally broke the ice to be a member of an all-male team.”

Do they ever think that wine reviewers — which some industry insiders still consider an old boy’s network — overlook wines made by women?

Starr said she sometimes does a double-take when she sees the scores for some wines that she knows are far better than what they were ranked. “Numbers can be helpful as guides,” she said. “But sometimes they do a disservice. And sometimes it does make you think that men are more comfortable with other men.”

Still, Wong believes there is a benefit to being a woman in a world where so many big-name male winemakers try to tailor their wines specifically to the palates of influential male wine reviewers.

“I think women have more freedom to make different wines,” she said, “because they’re outsiders already.”

So do women in general make a different style of wine than men?

Read more

Meet for Meat in Palo Alto

Carnivores will be in heaven when Pampas opens its doors later this month in downtown Palo Alto at 529 Alma St. at Hamilton Ave. I know my hubby is sure to be one of the first in line. After all, those of you who have followed my food stories in the pages of my former employer, the Mercury News, know all too well his nickname: Meat Boy.

Picture 18 different meats on skewers, everything from lamb to duck to filet mignon. With churrasco-style dining, you eat and eat until you wave the red flag. There will be plenty of vegetarian options; and lighter eaters can opt to order a la carte, too. A side bar also will tempt with an array of salads, cheeses, and charcuterie.

The 8,300-square-foot tri-level space will feature mohair sofas and Acacia wood stools. The executive chef is John Karbowski, formerly sous chef at Mill Valley’s El Paseo. General manager is Saeed Amini, formerly at Kokkari in San Francisco, Evvia in Palo Alto, and Cetrella in Half Moon Bay.

Consulting sommelier is Mark Bright, formerly at Michael Mina in San Francisco and currently managing partner at Local Kitchen and Wine Merchant. And consulting pastry chef is a familiar name: Marisa Churchill, currently the pastry chef at Yoshi’s San Francisco and a former contestant on Bravo TV’s “Top Chef.”

Find more information at www.pampaspaloalto.com after the site goes live.

Changes at the World’s Top Company Cafeteria

Yes, that would be at Google in Mountain View.

Rumor has it that there are quite a few departures upcoming at the search engine behemoth’s much touted employee cafes.

Executive Chef Josef Desimone is jumping ship to become Facebook‘s very first executive chef.

Another executive chef, Sean Thomas, is East Coast-bound to work at WD-50 in Manhattan, alongside molecular gastronomy wizard Wylie Dufresne.

Yet another executive chef, Nate Keller, has moved to the Google facility in San Francisco to oversee its Bridges cafe near the Embarcadero with its amazing view of the Bay.

And John Dickman, the global food services director, has just plain left the building.

Something tells me, though, that we won’t have to worry about Google employees starving. Or being long for their sustainable and organic gourmet fare. Ahhh, we should all be so lucky, shouldn’t we?

How Food Gal Got Her Name

Why “Food Gal”?

Why not Food Girl? Food Goddess? Food Fanatic?

Eleven years ago at my former newspaper, the San Jose Mercury News, I was anointed with the title of “food editor.” Back then, I felt a little unworthy of such an esteemed handle.

Sure, I grew up in San Francisco, so a love for good food and fine dining was steeped in my blood. Even as a teen-ager, I baked almost every weekend (after finishing my homework, of course!). My high school friends and I didn’t give each other “normal” gifts for birthdays and Christmases. Instead, we’d save up our money to treat each other to dinner at Chez Panisse in Berkeley and Masa’s in San Francisco, even if we were too young to drink wine, and we didn’t always recognize every ingredient on the plates.

Certainly, I have always been rather obsessed with food, but I didn’t know absolutely positively everything about cooking or wine; nor was I an authority on every single restaurant or chef in the world. As a result, I felt a little undeserving at the time.

Back in the day, when readers would ring me up to ask about recipes or restaurant recommendations, I’d humbly answer the phone, “Mercury News food section. Can I help you?”

One day when I was still fairly new to the job, an elderly woman with a frail, creaky voice called to ask a cooking question. When I answered the phone in my usual way, she slowly, but pointedly, asked: “Is this the fooood gahhl?”  It was the first time anyone had called me that, and something about it just made me smile.

Read more

Pebble Beach Food & Wine Extravaganza

There are top toques, and there are “Top Chefs.”

And all of them, and just about everyone else in-between, were at this past weekend’s first annual Pebble Beach Food & Wine spectacle, where foodies and vino lovers forked over hundreds to thousands of dollars to sip rare wines and to mingle with today’s hottest celebrities: chefs, of course.

Thomas Keller of the French Laundry in Yountville? Check. David Kinch of Manresa in Los Gatos? Check. Ming Tsai of Blue Ginger in Wellesley, Mass.? Check. The legendary Jacques Pepin? Bien sur.

kobesmall.jpg

Masaharu Morimoto (below) of “Iron Chef America” fame delighted a lunch crowd with his sophisticated rendition of a classic Asian comfort dish: grilled Kobe beef atop congee. He was so pleased with the results, he couldn’t resist scarfing down a bowl of it, himself.

morimotosmall.jpg

If at times it seemed like a reunion of Bravo TV’s popular “Top Chef” program, that was only natural since American Express Publishing, which oversees Food & Wine magazine (a sponsor of the TV show), was also one of the biggest sponsors of the Pebble Beach event.

“Top Chef” judge Gail Simmons, who is also in charge of special projects for Food & Wine magazine, was there to moderate a couple cooking demos. She is much prettier in person, by the way.

colicchiosmall.jpgÂ

Lead judge Tom Colicchio  (left) sliced slivers of hamachi crudo as he chatted up Joey Altman (right), host of KRON’s “Bay Cafe.” Colicchio, more standoffish in person, said he never expected the show to take off the way it has. With filming for the show taking only one month a year, Colicchio says it hasn’t changed his life much, except that he’s now more recognizable.

Altman was excited that his new cookbook, “Without Reservations: How to Make Bold, Creative, Flavorful Food At Home” (Wiley, $35) will be coming out April 21.

scallopsmall.jpg

Tre Wilcox (below), a crowd favorite from “Top Chef” Season 3, cooked seared diver scallops with black truffle potato sauce, gold chanterelles, and spinach, before walking over to help Morimoto plate his dishes. Shy and soft-spoken but with the buffest biceps around, Wilcox left Abacus restaurant in Dallas. He now teaches cooking classes, and hopes to open his own restaurant in the near future.

tresmall.jpg

One of this season’s “Top Chef” contestants, Ryan Scott, formerly of Myth Cafe in San Francisco, also made the rounds. Tall and charming as can be (yes, ladies, he’s over 6-feet, and quite dishy), Scott was mum on how well he did in the competition. He’s now scouting Bay Area locations for his own restaurant. And joked that he’d put chicken piccata on the menu as a first course. Fans of the show will remember that dish was nearly his downfall, and almost sent him packing his knives in the very first episode.

Read more

Recent Entries »