But when it comes to ice cream, I often can’t help it.
You see, I am married to someone who wants to eat vanilla ice cream — and only vanilla ice cream.
But who wants to live in a world of only vanilla?
Not I, for one.
So when a review copy of the new “Salt & Straw Ice Cream Cookbook” (Clarkson Potter) arrived in the mail, I couldn’t wait to tear into to make something especially fun and inventive.
After all, the ice cream company founded in 2011 in Portland, OR by cousins Tyler and Malek with locations in the Bay Area now, is famed for its zany flavors. Salt & Straw unabashedly does its best to “Keep Portland Weird.”
But that’s not to say that this ice cream maker gives precedence to wacky over excellence. Not at all. Its innovative flavors may have you scratching your head at first, but once you try them, you will marvel at their execution. Don’t just take my word for it. All it takes is to stop by a Salt & Straw ice cream shop to see the lines at all hours of legions of fans who can’t get enough of ice cream flavors you won’t find anywhere else. Best of all, Salt & Straw often incorporates specialty ingredients local to each of its stores.
The newest restaurant sensation in San Francisco to open its doors just last week is named for the Thai word for “woman.”
It’s an apt moniker because it was opened by a woman as formidable as they get.
The captivating Nari, which opened in the Hotel Kabuki in Japantown, is the latest endeavor by Pim Techamuanvivit, who holds two Michelin stars, one each at Kin Khao in San Francisco’s Parc 55 hotel, and Nahm in Bangkok. Additionally, she operates Kamin, a fast-casual cafe in the International Terminal at San Francisco International Airport.
Born and raised in Bangkok, Techamuanvivit worked in tech in the Bay Area, before becoming one of the earliest breakout blogging stars with her site Chez Pim. Along the way, she wrote a cookbook, then became an artisan jam maker before reinventing herself again as a chef-restaurateur.
In every case, she’s done so with aplomb.
So it comes as no surprise that a day before the official opening at a “friends and family” preview dinner, to which I was invited as a guest, her newest restaurant was already hitting it out of the park.
Grass-fed beef tartare with tomatoes and fiddlehead ferns at the Boonville Hotel restaurant.
BOONVILLE, CA — If there ever was Wine Country royalty, Chef Perry Hoffman and his family are it.
His grandparents, Don and Sally Schmitt bought an old stone building in Yountville in 1978, and transformed it into a charming destination restaurant, before weighing several offers to sell it in 1993. They famously chose Thomas Keller, who went on to turn the French Laundry into a Michelin three-star establishment revered the world over.
Hoffman’s mother founded a Napa Valley florist company that has supplied blooms to the French Laundry for decades. His grandparents went on to restore the Philo Apple Farm that’s now run by Hoffman’s aunt, who also manages the lovely Farmhouse Mercantile store in Boonville.
Across from that store on sleepy main street, Hoffman’s Uncle Johnny has operated the Boonville Hotel for 31 years. It’s where Hoffman got one of his first jobs in the kitchen after high school. It’s where he fondly remembers tasting for the first time both Caesar salad and aioli.
Chef Perry Hoffman’s return to the place it all started for him.
So in January, when Hoffman — once the youngest chef in the country to win a Michelin star when he headed Étoile at Domain Chandon in Yountville in 2009 — returned to become chef-partner at the quaint roadhouse built in 1860, it marked more than just a new job. It poetically signified a life coming full circle.
The book is a salute to 41 top establishments in the East Bay, with a spotlight on their intriguing stories and delectable recipes. I hope you’ll join me in the celebration of this cool new cookbook at one of the many fun events planned, including signings, lunches, dinners, and a whole lot more.
Take a taste of Cassia restaurant’s turmeric grilled sea bass — in the comfort of your own home.
There was a time when folks poked fun of the dining scene in Los Angeles.
Not anymore. Now, it’s not only the darling of food fanatics looking for authentic ethnic cuisines and exciting push-the-envelope places, but it’s also the location of choice for chefs around the country looking to open new ventures. That includes: San Francisco’s Tartine Manufactory, San Francisco-Mexico City Chef Gabriela Cámara, New York’s David Chang, New York’s Christina Tosi, and New York-Mexico City’s Enrique Olvera.
“EAT. COOK. L.A.: Recipes from the City of Angels: A Cookbook” (Ten Speed Press), of which I received a review copy, captures Los Angeles’ dynamic dining scene with stories and 100 recipes from some of the area’s biggest names. Find everything from the “Egg Slut” by, yes, Eggslut; “Tomato Salad with Crispy Potatoes and Whipped Feta” from Sqirl; “Chanterelle Lasagna with English Peas and Parmesan Pudding” from Lucques; “Chinois Lamb Chops with Cilantro Mint Vinaigrette” from Spago; “Adobo Fried Rice” from Republique; and “Chocolate Sesame Cake” from Kismet.
The book is by Aleksandra Crapanzano, a screenwriter and food writer based in New York, who is a regular food columnist for the Wall Street Journal.