Category Archives: Chefs

Happiness Is A Lazy Sunday Afternoon In Berkeley When…

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Boiled gyoza afloat in a spicy miso-pork broth at Ippudo.

Boiled gyoza afloat in a spicy miso-pork broth at Ippudo.

 

When the traffic gods cooperate so that Interstate 880 isn’t a nightmare…

When you find parking off bustling University Avenue easily…

And when there is no line at Ippudo, so you can stroll right in for a seat immediately.

Because, I mean really, is there any better way to spend a rare relaxing Sunday afternoon than slurping up a big bowl of ramen?

Surely not.

A column in the center of the dining room.

A column in the center of the dining room.

A few weeks ago, I was fortunate to enjoy all of that when my husband and I waltzed into one of the Bay Area’s hottest new ramen joints just before 5 p.m. to enjoy an early dinner, which we paid our tab for at the end. Normally, there would be a line out the door. But we managed to beat the crowd. And this place can fill up fast because it’s not very big. A nice touch are the black boxes underneath the table to stow a purse or backpack so you don’t have to just drop them on the bare floor.

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Join Yours Truly for a Climate One/Commonwealth Event, Plus A Franco-Filipino Feast & More

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“The New Surf and Turf”

Join yours truly in conversation with Patrick Brown, founder of Impossible Foods, and Mike Selden, founder of Finless Foods, as we talk about “The New Surf and Turf,” innovative new protein products that mimic your favorite burger or seafood.

The event takes place at the new Climate One at the Commonwealth Club on the Embarcadero in San Francisco, 6:30 p.m. July 19.

Brown, a former Stanford University biochemist, is the man behind the Impossible Burger, the plant-based burger that actually “bleeds” and has the texture of ground beef. Selden, also a biochemist, founded the start-up that’s aimed at creating real fish meat from stem cells.

With changes in climate, not to mention over-fishing of so many species, their inventions could have a profound effect on the way we eat in the future, as our world population continues to grow.

At the end of this fascinating talk, you’ll also get a chance to taste samples of Impossible Foods products prepared by Jardiniere restaurant.

General admission for non-Commonwealth member is $20. However, use the code, “Neighbor” at check-out to enjoy member ticket prices at $12 each.

Sundays Were Meant for Meat & Threes at Town Hall

San Francisco’s beloved Town Hall restaurant has debuted a fun “Meat & Threes” prix-fixe Sunday supper menu.

Town Hall restaurant's Meat and Three's Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

Town Hall restaurant’s Meat and Three’s Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

During 5 p.m to 9 p.m., diners have a choice of soup or salad, one of eight meats, three of 11 sides, and a slice of Key Lime pie.

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The Story of Danville’s Bridges Goes Beyond the Food

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Tuna stacked atop avocado and sticky rice at Bridges.

Tuna stacked atop avocado and sticky rice at Bridges.

 

On any given weekend at Bridges in downtown Danville, you’ll find smartly dressed couples, families, and wedding parties. It’s the place to be not only for a casual dinner but a celebratory occasion.

It’s also the place to enjoy a bit of cinematic history. Its dining room and kitchen were the setting for the big reveal scene in the beloved movie, “Mrs. Doubtfire.” On a wall leading to the restrooms, there’s even a framed movie poster signed by the late-great Robin Williams, the star of the film.

The success of the movie really put the restaurant on the map. It’s been wildly popular ever since.

When Chef Kevin Gin's mom told him at age 12 that he was getting old and needed to figure out what he wanted to be, he immediately said "a chef.''

When Chef Kevin Gin’s mom told him at age 12 that he was getting old and needed to figure out what he wanted to be, he immediately said “a chef.”

Built in 1989, the restaurant’s name refers to building connections between East and West, according to Chef-Partner Kevin Gin. The former Chinese restaurant there was torn down after the land was purchased by a wealthy Japanese businessman, who spared no expense in creating Bridges. Five types of Japanese wood were used, as well as imported Italian marble, European tiles, and even 24 karat gold painted onto the walls.

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Chocolates, Cakes & Pizza — Who Needs More?

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Brazilian brigadeiros to indulge in.

Brazilian brigadeiros to indulge in. (Photo by Carolyn Jung)

Brazilian Chocolates

Watching World Cup may have gotten you riled up with all the action on the field. Me? It just got me hungry, thinking about all the specialty foods associated with each of the countries competing.

So when a sample box of brigadeiros arrived last week in my mailbox, it was perfect timing. San Francisco’s Tiny B specializes in these traditional Brazilian sweets, bite-sized chocolates made with condensed milk and flavorings. They’re like little balls of fudge rolled around nuts or sprinkles. And they are plenty addictive.

My sample contained some of Tiny B’s classic flavors. I have to say I am partial to dark chocolate, so the dark chocolate sprinkles one was probably my favorite because it let the intensity of the dark chocolate shine through.

A box of four is $12. You can customize it by choosing your exact flavors, too.

Bluestem Brasserie Lets You Have Your Cake

If you’ve ever had the legendary Honolulu Hangover cake at Bluestem Brasserie in San Francisco, you know how incredible it is. If you’ve never had it, well, now here’s your chance.

 

The unforgettable Honolulu Hangover. (photo by Carolyn Jung)

The unforgettable Honolulu Hangover. (Photo by Carolyn Jung)

The restaurant has brought it back and will offer it through Labor Day as part of its special “Cake Only” dessert menu.

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The Joy of Summer Tomatoes and Bread

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Add ricotta to your equation of bread plus tomatoes for a summer treat.

Add ricotta to your equation of bread plus tomatoes for a summer treat.

 

Few things are as simple and sublime in the summer as tomatoes on bread.

Be it as a grilled cheese or Catalan-style with the ridges of grilled bread rubbed with garlic, then smeared with the juices of a cut tomato, it doesn’t get better than that.

“Quick Pickled Grape Tomatoes on Ricotta Toast” offers up another way to enjoy that delightful duo.

The recipe is from the new cookbook, “Just Cook It!” (Houghton Mifflin Harcourt) by Justin Chapple, of which I received a review copy.

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Chapple is the deputy test kitchen editor at Food & Wine magazine and the host of “Mad Genius Tips,” the magazine’s video series. He’s all about time-saving tricks and clever hacks to get recipes perfect, such as browning beef for “New-School Beef Bourguignon” in a rimmed baking sheet all at once rather than in batches in a Dutch oven on the stovetop. It’s faster — and less messy.

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