Category Archives: Chefs

Scenes from “Worlds of Flavor 2013” at the CIA in St. Helena

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A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

 

Last week brought together culinary superstars from all over the globe to the annual “Worlds of Flavor” conference at the Culinary Institute of America at Greystone in St. Helena.

We’re talking everyone from Thomas Keller of the French Laundry to Maxime Bilet, co-author of “Modernist Cuisine” to Josep Roca of El Celler de Can Roca in Spain — all there to discuss and demonstrate how technology and travel have combined to create “Kitchens Connected,” the theme of this year’s event.

Here were some of my favorite moments of the conference:

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An Invitation to My First Signings for My Debut Cookbook, “San Francisco Chef’s Table”

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I’m still in a daze about it — but thrilled to announce — the publication of my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will be released in early December.

The book spotlights 54 of the Bay Area’s top restaurants and their signature recipes, along with gorgeous photos by Craig Lee, the former photographer for the San Francisco Chronicle’s Food section.

Craig and I will be signing copies of the book at upcoming events with some of the chefs featured in the cookbook. We hope you’ll be able to join us to share in the excitement. Mark you calendar now:

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A Visit to Aubergine at L’Auberge Carmel

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Executive Chef Justin Cogley in the kitchen of Aubergine at L'Auberge Carmel.

Executive Chef Justin Cogley in the kitchen of Aubergine at L’Auberge Carmel.

Justin Cogley’s first career may have been as a professional figure skater with “Disney on Ice.”

But these days, you can find him spinning circles around haute cuisine as executive chef of Aubergine at L’Auberge Carmel.

Cogley, who started his culinary career working at Charlie Trotter’s in Chicago, developed a passion for fine food and wine as his skating career took him all over Asia, Australia and Europe. At Aubergine, a jewel-box of a restaurant in Carmel-by-the-Sea, he’s so dazzled diners that he was even named one of Food & Wine magazine’s “Best New Chefs 2013.”

He’s all about local ingredients, even going diving with his cooks to gather their own seaweed for beautifully composed dishes.

Late this summer, I had a chance to experience his skills when I was invited as a guest to stay overnight at the inn and enjoy dinner.

The inn is situated in the heart of the charming village.

The inn is situated in the heart of the charming village.

Housed in a three-story, European-style building constructed in 1929, the charming inn features 20 guest rooms set around a brick courtyard with a bubbling fountain and plenty of patio chairs for lounging.

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Meet Chef Bradley Ceynowa of Pizza Antica and the Food Gal at Macy’s Valley Fair

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Are you a fan of Brussels sprouts?

Well, even avowed Brussels sprouts haters have been known to fall head over heels for Pizza Antica’s magnificent warm Brussels sprouts salad with bacon, hard-cooked eggs and caramelized onions.

Learn how to make this best-selling dish for your own holiday guests when I host a cooking demo with Chef Bradley Ceynowa of Pizza Antica at 6 p.m. Nov. 20 at Macy’s Valley Fair in Santa Clara.

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Clear Skies with A Chance of Great Chicken at the New Fog City

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Chef Bruce Hill cutting up a chicken cooked with his patented method at Fog City.

Chef Bruce Hill cutting up a chicken cooked with his patented method at Fog City.

 

Fog City Diner has a most storied past in San Francisco.

Long ago, the establishment nourished sailors before they shipped out to do battle in World War II. Then in 1985, Chef Cindy Pawlycn opened the doors there to what was then called Fog City Diner, serving up burgeoning California cuisine in the shiny Airstream-like restaurant.

A month ago, after an extensive remodel by owners Bill Higgins and Bill Upson, it reopened with veteran Chef Bruce Hill at the helm. It jettisoned the “diner” to become just Fog City.

The whimsical artwork on one wall.

The whimsical artwork on one wall.

With Hill’s vast experience as co-owner also of Bix, Picco, Pizzeria Pico and Zero Zero, it’s no surprise that the restaurant charged out of the gate with an impressive showing, as evidenced by the media dinner I was invited to there the week it opened. All around me, booths were crowded and seats at the bar filled with patrons enjoying specialty cocktails such as the gingery “Inside Job” (James E. Pepper Rye, Nocino, Orgeat, ginger shrub and lemon; $11).

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