Category Archives: Chefs

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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MacysCeynowaDemo

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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“Top Chef” Alum Edward Lee’s Miso-Smothered Chicken

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Miso-smothered chicken with tangy, crunchy jicama pickles.

Miso-smothered chicken with tangy, crunchy jicama pickles.

If you’re a fan of “Top Chef’‘ like I am, then you’re sure to remember Chef Edward Lee, who is Korean, cooks with French techniques and makes his home in the South.

Those three cultural heritages come together deliciously in his new cookbook, “”Smoke & Pickles” (Artisan), of which I received a review copy.

Lee may be chef-owner of two acclaimed restaurants, 610 Magnolia and Milkwood, both in Louisville, KY. But the food he presents on these pages is the rustic, bold-flavored type he makes for friends, family and even for staff meals.

“Miso-Smothered Chicken” exemplifies that. It’s bowl-food at its best: A mound of fluffy rice  with tender, braised chicken seasoned with garlic, cayenne, orange juice, chicken stock, soy sauce and miso. It’s chicken stew — Japanese-style.

smoke-and-pickles

What really makes the dish is the accompanying pickles. Yes, they take a little more work, and have to be made at least a day ahead of the chicken. But one crunchy bite later, you’ll be so glad you made that extra effort. Read more

New Chocolate Shop at Valley Fair, Daniel Boulud at the JCC in San Francisco & More

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Valentino-Caprice truffle. (Photo courtesy of Cocoabella)

Valentino-Caprice truffle. (Photo courtesy of Cocoabella)

Cocoabella Chocolates Opens in the South Bay

Cocoabella Chocolates, which already has two stores in San Francisco, has just opened its first South Bay location at Westfield Valley Fair in Santa Clara.

Located in the Luxury Wing on the first level of the mall, the store sources small-batch, artisan chocolates from around the world.

It’s also the only retailer in the United States authorized to carry Thomas Haas truffles from British Columbia and Pierre Marcolini bars from Belgium.

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