Category Archives: Chefs

All Rise For Cheesecake Souffle

Posted on by 4 comments
Presenting the souffle cheesecake with a Wine Country garnish.

Presenting the souffle cheesecake with a Wine Country garnish.

 

Japanese pancakes and cheesecake are having a lofty moment.

Their poofy, airy stature, as if they’ve just been inflated with a pump of helium, can’t help but be attention grabbers.

I’ve fallen under their spell, too. So how could I resist trying my hand at the recipe for “Cheesecake Souffle with Roasted Grape & Vanilla Gastrique”?

It’s from the lush, coffee-table-sized cookbook by Jackson Family Wines: “Season: Wine Country Food, Farming, & Friends” (Cameron & Company, 2018), of which I received a review copy.

The cookbook, which recently won a “Cookbook of the Year” award from the International Association of Culinary Professionals, was written by Justin Wranger, executive chef of Jackson Family Wines; and Tracey Shepos Cenami, chef de cuisine of the wine company; with Tucker Taylor, director of culinary gardens at Jackson Family Wines (whom if you follow on Facebook or Instagram know posts some of the most beautifully vivid photos of fruits, vegetables and herbs that you’ll ever see).

Season Jackson Family Cookbook

Jackson Family Wines is one of the largest wine producers in the world, with a portfolio of 40 brands in California, Oregon and across the world.

Read more

Sneak Peak Taste of Midsummer At Plaj

Posted on by One comment
"Wine & Flowers'' cocktail on the new midsummer menu at Plaj.

“Wine & Flowers” cocktail on the new midsummer menu at Plaj.

 

In Scandinavia, midsummer begins June 22. And it’s a very big deal.

After a long, harsh winter of darkness with a mere four hours of light per day if you’re lucky, Scandinavian residents get rather giddy when summer approaches. Can you blame them?

Swedish-born Chef-Owner Roberth Sundell offers up a taste of that exuberance from his home country by presenting a special midsummer menu at his Plaj restaurant in San Francisco.

Located inside the boutique Inn at the Opera hotel, Sundell opened the restaurant in 2012 with his wife Andrea to showcase modern Scandinavian cuisine with California influences. They followed that up in 2017 with the fast-casual Stockhome in Petaluma.

Plaj is a phonetic spelling of the word “play.” And that’s just what the couple wants you to do when you visit this intimate dining room.

The bar.

The bar.

The dining area beside it.

The dining area beside it.

Recently, I was invited along with other media to try some of the offerings on the new midsummer menu, which will be available June 19-25.

Read more

The Wonder of Miso Brown Butter and Crispy Sage Pasta

Posted on by 3 comments
A simple pasta with a big, bold taste. And it's vegetarian.

A simple pasta with a big, bold taste. And it’s vegetarian.

 

When I was a tot, as both my parents went off to work, my older brother would walk me a couple blocks away to the babysitter’s every weekday morning before he trotted off to school.

I didn’t always go gladly.

But what soothed me every time was lunch.

It was the same thing every single day, by my own choice — a bowl of Chinese wheat noodles, boiled until toothsome, then dumped into a bowl before being stirred up with a couple glugs of oyster sauce right out of the bottle.

Even then, a mountain of umami-packed noodles had the power to make everything seem right in the world.

One forkful of “Miso Brown Butter and Crispy Sage Pasta” was all it took to send me back to those childhood days.

Family Cookbook

It’s from the new cookbook “Family: New Vegetarian Comfort Food to Nourish Every Day” (Prestel), of which I received a review copy. Written by food writer and cook Hetty McKinnon, it’s filled with vibrant vegetarian fare that I found a lot more imaginative than many books in this genre.

Read more

Step Inside The Vault

Posted on by One comment
The seafood sampler at The Vault.

The seafood sampler at The Vault.

 

The iconic Bank of America skyscraper in San Francisco’s Financial District holds a special place in my heart.

It’s where my Mom worked for years at a brokerage firm. And it’s where I’d work high school and college summers in her office for her boss, sorting and filing papers. The company was located on the 32nd floor, high up enough that when the Blue Angels were in town, you could gawk at the planes — and feel a rumble — as they whizzed by the windows practically at eye level. Now, that was something.

It’s been many years since I’ve been back inside that building. But recently, I had the chance, when I was invited in to dine as a guest at the new The Vault, located on the concourse level.

The newest concept by the Hi Neighbor Hospitality Group, it is also quite something to behold. The restaurant group may be known for its relaxed, neighborhood spots — Trestle, Corridor, and Fat Angel — but The Vault, which really is in the bank’s old vault area, is total swank.

As Hi Neighbor partner Ryan Cole told me, “It’s a different crowd than SOMA.”

The place where power people imbibe.

The place where power people imbibe.

Private liquor lockers for patrons.

Private liquor lockers for patrons.

That meant a different vibe was in order. After all, the building still houses some of the top financial services firms around. While one could easily still walk in here wearing the usual skinny jeans uniform, you will see far more suit jackets and blazers than you ever would in the South of Market area.

Read more

Join Yours Truly and Michelin-Starred Chef Peter Armellino For A Cooking Demo

Posted on by Leave a comment

MacysPeterArmellinoFinal

Few things in life are as heavenly as handmade pasta. Learn how to make it at home from a true expert — Chef Peter Armellino of Saratoga’s Pasta Armellino — when he joins yours truly for a cooking demo, 1 p.m. June 8 at Macy’s Valley Fair in Santa Clara.

Of course, Armellino is well known for the luxurious, sophisticated, fine-dining cuisine he creates at the Plumed Horse in Saratoga, where he’s held a Michelin star for years.

But pasta has always been especially near and dear to him. A year ago, he realized a dream of opening up a casual restaurant right across the street from the Plumed Horse to spotlight all manner of house-made pastas at approachable prices. It even has a street-front window, where passersby can watch cooks hand-forming and hand-cutting everything from tagliatelle to bucatini.

Read more

« Older Entries Recent Entries »