Category Archives: Chefs

Bakesale Betty Cookie Mix

Bakesale Betty's ginger molasses cookies to bake at home.

The good news is that you no longer have to brave the humongous lines if you want a Bakesale Betty ginger molasses cookie.

The bad news is that you still will if you want Betty’s famous fried chicken sandwich.

That’s because blue-wigged Betty, aka owner Allison Barakat, has now packaged her popular cookie in a mix that you can buy to make at home. The Ginger Molasses cookie mix is sold exclusively at Williams-Sonoma stores. It won’t be available on the store’s Web site until the fall, though.

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Having Your Cake and Giving It, Too

A simple yet satisfying coffee-orange angel food cake.

There are people who accept gifts graciously, no matter what may lie under that heap of ribbon and wrapping paper.

My late-Mom was not one of those people.

My siblings and I joke that whenever we gave my Mom a gift, we braced for what would come next.

She’d pull the present out of the box, inspect it thoroughly, turning it this way and that, before putting it back down. She’d furrow her brows, and hem and haw that we shouldn’t make such a fuss. Then, she’d flat-out say, “Don’t spend your money. I don’t need anything. Here, just take it back.”

Sigh. Once again, after my brothers and I had wracked our brains to come up with what we thought was the perfect gift, my Mom would burst our bubble.

It’s not that she meant to do so. It’s just that Mom was being a mom.

When I was little, I would save my quarters and dollars to go to the store to buy my Mom a card and a tiny box of See’s candy or a Walt Whitman Sampler for her birthday or Mother’s Day.  I do believe I remember her smiling, too, whenever I presented them to her eagerly in my outstretched arms.

The irony, of course, is that once I got to be an adult and could afford to buy her much nicer gifts — such as clothes or jewelry — she didn’t want them.

For years, I was downright perplexed by that until I realized the lesson she was teaching me. For her, it truly was the thought that counted. As long as you remembered her with something as simple as a phone call or note, that’s all that mattered. She didn’t need anything beyond that to know that you cared. Everything else was just superfluous.

It's not fancy, but it's a cake that's sure to please.

That hit home after my parents both passed away four years ago, and I found tucked away in a drawer, every card I had ever given them since I was a child. Some were hand-drawn, others store-bought. But there they all were, stored away like some precious treasure worth more than any fancy cashmere sweater or snazzy electronic gadget ever could be to them.

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A Return Visit to Nombe in San Francisco

Chicken skin skewers at Nombe.

It’s never easy replacing a chef who has been with a restaurant since inception, especially one as talented as Nick Balla.

Balla opened the Japanese izakaya-style restaurant, Nombe in San Francisco, but departed at the end of last year. But not before creating quite the impression. Balla, who visits Japan regularly, is such an astute study of traditional Japanese cuisine that his techniques even impressed a group of visiting Japanese chefs at a conference in St. Helena last year.

Balla, who also lived in Budapest for three years,  is now at Bar Tartine in San Francisco, where’s he’s doing his take on Eastern European food.

Replacing him at Nombe is Vince Scofield, who was most recently at Ebb & Flow in San Francisco. He also was the opening executive chef at Kabuki Kitchen in San Francisco. In addition to Nombe, he’s also involved with Darwin Cafe and Taco Libre, both in San Francisco.

Whew, talk about a lot on his plate. But Scofield is giving it a valiant try at Nombe in the Mission District, a short drive from the Holiday Inn Civic Center San Francisco.

Recently, I was invited to be a guest at the restaurant to try his new dishes. The menu still has a wide array of small plates. Although you’ll find everything from grilled beef tongue to fried chicken livers to spicy grilled tripe, the menu is a little less progressive than it used to be.

The restaurant, a former taqueria and diner, is divided into two eclectic rooms. The back one is nightclub-dim, so definitely sit in the first room if you really want to see your food.

Taro chips with chunky edamame hummus.

Definitely have some sake, too, as the restaurant boasts more than 75 premium varieties to enjoy by the glass, flight or bottle.

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Etoile’s Perry Hoffman — A Chef To Watch in the Future

Chef Perry Hoffman in the kitchen at Etoile.

Perry Hoffman, executive chef of Etoile at Domaine Chandon in Yountville, has quite the pedigree.

His grandparents, Sally and Don Schmitt, were the original owners of the French Laundry in Yountville, who turned a dilapidated building into a destination restaurant in 1978, before selling it in 1993 to a then down-on-his-luck chef named Thomas Keller.

At age 4, Hoffman played in the kitchen of the French Laundry, while his grandma cooked in the kitchen, his grandfather seated guests in the dining room, and his mom (Sally and Don’s daughter) arranged flowers and worked as a waitress in the dining room.

His Mom later started her own florist business, which still supplies the blooms to the French Laundry, as well as a host of Wine Country restaurants. His grandparents went on to buy the Philo Apple Farm in Mendocino County, once again turning a rundown property into a showcase. Today, it is an organic, biodynamic farm that grows 80 varieties of heirloom apples in a setting so picturesque that Pottery Barn does catalog shoots there.

Hoffman, 27, followed in his grandmother’s footsteps, working in restaurants since he was 15. His food is already quite refined and mature for his young age. In fact, two years ago, he became the youngest chef in the country to garner a Michelin star — an achievement that prompted Keller to send him a hand-written note and a bottle of Dom Perignon.

For the past three years, he’s overseen the kitchen at the elegant Etoile, the Napa Valley’s only fine-dining restaurant housed inside a winery.

Etoile, the only fine-dining restaurant inside a winery in the Napa Valley.

The serene dining room.

Starting the evening off with a rose from Domaine Chandon.

During fall and winter, too, there are apples aplenty on his menu, which, of course, come from the Philo Apple Farm. My husband and I couldn’t resist honing in on those particular dishes when we treated ourselves to dinner at Etoile in December. Choose either a seven-course chef’s tasting menu for $110 or a four-course tasting menu with options for $85. The latter is what we went with, though we added one additional dish.

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Pebble Beach Food & Wine Extravaganza and Food Gal Giveaway

Team Lexus -- culinary-style. (Photo courtesy of Lexus)

The fourth annual Pebble Beach Food & Wine extravaganza rolls into town, April 28-May 1, with more than 70 top toques and 250 acclaimed wineries doing cooking demos, wine seminars and glam dinners at the picturesque Pebble Beach Resorts.

Among the who’s who of culinary talent who will be participating are: Tom Colicchio of “Top Chef”; Yigit Pura, winner of “Top Chef Just Desserts”; Charlie Trotter; Ming Tsai; Tyler Florence; and the one and only Jacques Pepin.

Ticket prices range from $100 for a single event pass to $4,750 for a VIP four-day pass.

If that’s too rich for your blood — and I’m sure for most of us, it definitely is — the Food Gal has another way for you to enjoy a little of the action.

Four lucky readers will each win an autographed apron. (Image courtesy of Lexus)

Contest: I’m thrilled to be giving away four Pebble Beach Food & Wine aprons signed by Daniel Boulud, Michael Chiarello, Dean Fearing, Christopher Kostow, Masaharu Morimoto and Michael Symon, who are all part of the Lexus Culinary Masters team.

Entries, limited to those in the continental United States, will be accepted through midnight May 1. Winners will be announced May 3.

How to win?

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