Category Archives: Chefs

A Taste of French Comfort Food in San Carlos

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Roast chicken in creamy mustard sauce at Cuisinett.

Geoffroy Raby came to California a little more than a decade ago from northern France without knowing any English.

But he had the dream of recreating the simple, classic and casual bistro fare of his native land.

Last October, he did just that — opening Cuisinett in San Carlos with the assistance of Consulting Chef Guillaume Bienaime late of Marche in Menlo Park. Bienaime designed the menu, created the recipes and did all the training of the kitchen staff at Cuisinett. He’s even doing the book-keeping there. Raby makes you feel welcome immediately, chatting easily with both regulars and newcomers as if they had just stepped into his own home.

The rooster logo.

It’s a tiny place with only about 26 seats at small tables fashioned from reclaimed wood. Brick walls, exposed pipes and small arched windows just below the ceiling give the place an industrial charm. It’s already proved a hit. On Friday and Saturday nights, there’s often an hour-long wait to get in.

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Stewing Over Time

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Stew that is the epitome of spring.

Admittedly, I sometimes stew about how time flies these days, about how in a blink of an eye a third of a year is somehow already gone. What gives?

But then again, why stew when you can eat it instead, right?

Especially when it’s a stew that’s made for the bright arrival of spring.

That’s just what “Green-As-Spring Veal Stew” is. It’s a recipe from “Around My French Table”(Houghton Mifflin Harcourt) by everyone’s favorite culinary guru, Dorie Greenspan. The cookbook, of which I received a review copy, is filled with French comfort food for every season.

Cubes of veal simmer in broth with garlic, onion, carrots, celery and thyme until tender. Fish them out, then add a plethora of herbs and greens to the braising liquid. We’re talking bountiful handfuls of arugula, spinach, dill fronds, parsley and tarragon. Blend them all until you get a vibrant green sauce. Although the recipe says you can use a blender, food processor or hand blender, don’t opt for the latter, as the leaves may end up clogging it. Better to let your food processor or blender make easy, efficient work of it all instead.

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SusieCakes Opens First Peninsula Location, Porchetta Time & More

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Get ready for cupcakes galore at SusieCakes in Menlo Park. (Photo courtesy of the bakery)

SusieCakes Comes to Menlo Park

SusieCakes, which started in Southern California but has spread to these northern parts, is opening its newest location at 642 Santa Cruz Ave. in downtown Menlo Park.

The bakery, know in particular for its old-fashioned cakes and cupcakes, already has two other Bay Area locations: San Francisco and Marin County.

Join in the grand opening ceremony at the Menlo Park bakery, 1 p.m. to 4 p.m. March 24. Dust off your favorite poodle skirt for an old-fashioned sock hop with 50’s tunes. Best costume wins a prize. There will be plenty of cupcakes, cookies and bars to sample, too.

Get a gander at this porchetta at Brassica. (Photo by Sean Knight)

Porchetta Sundays at Brassica in the Napa Valley

After a weekend of wine tasting, there’s nothing better than a big hunk of  juicy, slow-cooked pork to go along with it.

Every Sunday night now at Chef Cindy Pawlcyn’s Brassica in St. Helena, they’re serving up porchetta — a whole loin of pork stuffed with garlic, rosemary, fennel fronds and fennel pollen, then roasted in a Caja China charcoal oven for 3 1/2 hours.

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Cuvee Venus

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One smooth, rich Cab.

Chef. Restaurateur. Cooking show host. Culinary radio host. And even winemaker.

Narsai David truly does it all. And always while wearing one of his flashy trademark bow ties.

Born to Assyrian immigrants and raised in the farming community of Turlock, Calif., David learned to cook from his mother. He went on to open the legendary Narsai’s restaurant in Kensington in 1970, along with Narsai’s Market eight years later, which sold all manner of specialty breads and pastries. It’s David you have to thank, too, for introducing the world to chocolate decadence torte, a rich, flourless dessert that so lives up to its name.

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Taste of the Nation, Love Apple Farms Tomato Seedling Sale & More

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Chef Michael Tusk will lead the culinary team for "Taste of the Nation.'' (Photo courtesy of the chef)

Time for “Taste of the Nation”

James Beard Award-winning Chef Michael Tusk of Quince and Cotogna, both in San Francisco, will be the lead chef overseeing the culinary gala, “Taste of the Nation,” March 29 at the Bentley Reserve in San Francisco.

The event benefits Share Our Strength, a national organization dedicated to making sure no child grows up hungry.

Guests will enjoy tastes and sips from 45 of the Bay Area’s best chefs, wineries and mixologists. Among the restaurants participating are A16, Cafe des Amis, Frances and Park Tavern. For a complete list, click here.

Tickets are $95 in advance or $120 at the door. VIP tickets (which include access to the event an hour earlier and free valet parking) are $165 in advance or $190 at the door. For big spenders there’s “executive admission” at $500 in advance or $550 at the door. That top ticket gets you complimentary car service to the event, a champagne toast, access to a private lounge with more food and drink, and admittance to the after-party.

Love Apple Farms Famous Tomato Seedling Sale

Get ready for it — the largest tomato seedling sale in California.

Love Apple Farms of Santa Cruz, which grows produce exclusively for Michelin two-star restaurant, Manresa in Los Gatos, hosts a seedling sale every year that even entices folks from as far away as Los Angeles to drive to and fro in the same day.

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