Category Archives: Enticing Events

New Restaurants, New Chefs, New Beard Papa and New Holiday Treats

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Sea scallops at the new Meritage in the Claremont Hotel. (Photo courtesy of John Benson)

The newly renovated Claremont Hotel, Club & Spa in the Berkeley hills has unveiled a swanky new restaurant, Meritage.

Guests can sidle up to a mahogany bar or take a seat in the main dining room with its wall of windows affording breathtaking views of the Bay.

Following on the heels of sister establishments, Meritage at the Boston Harbor Hotel and Le Meritage at the Maison Dupuy in New Orleans, the Berkeley locale features an extensive wine list to go with its seasonal, contemporary California cuisine.

Dishes include Castroville artichoke soup with crispy prosciutto and roasted tomatoes ($7/$12); Sonoma goat cheese-potato terrine($9/$17); seared sea scallops with celery root-Yukon Gold potato puree($15/$28); and Bay Area cioppino ($16/$29).

The nicely designed menu lets you order dishes in either small or large plate sizes. Dishes also are characterized by wine characteristics so that you can easily pair a dish to a particular varietal you’re fond of. For instance, the ahi tuna tartare with crispy rice, marinated cucumbers, sesame and ginger ($13/$25) is listed under “fruity reds.”

Creamy artichoke soup. (Photo courtesy of John Benson)

Beard Papa fans will rejoice that another branch of the popular Japanese cream puff bakery has opened — this one at 365 2nd Ave. in San Mateo.

It’s Beard Papa’s fifth Bay Area location. The bakery is famous for its cream puffs that have a unique crispy, pie crust-like exterior and traditional, airy choux pastry interior. The official grand opening complete with ribbon cutting ceremony will take place at noon Dec. 18. For more information, call (650) 342-PAPA.

Parcel 104 in Santa Clara has a not-so-new chef. Jonny Hall, former chef de cuisine of Parcel 104, has been named that restaurant’s executive chef, succeeding Robert Sapirman, who left earlier this year.

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French Laundry Holiday Party

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A giant clothespin ice sculpture greeted guests on Sunday at the French Laundry holiday party.

Yes, the French Laundry is the only Michelin three-star restaurant in California, and one of the hardest reservations in the country to snag.

But did you know that the tres elegant Yountville restaurant sure knows how to throw one heck of a holiday party, too?

This past Sunday afternoon under gray, threatening skies, the stone building was aglow with candles, a roaring fireplace, and gleaming white tents for its annual holiday party. Yours truly was among the throngs who gathered to enjoy the festivities.

Chef-proprietor Thomas Keller cheerfully greeted guests. Keller may be fond of Prada boots, but he donned some rather uncharacteristic footwear that afternoon that one couldn’t help but notice — real-deal red clogs.

Chef Thomas Keller

Keller's footwear of choice on Sunday.

Me to Keller: “Are you pulling a Mario Batali?”

Keller quipped back: “Don’t say that. Don’t say that. Mario’s are orange and plastic. These are leather and wood. A chef has to uphold standards.”

Fun was definitely in the air on Sunday. If you’re used to the serene environment of the French Laundry, this was noisy, crowded and oh-so casual. It was fun to see cooks who normally turn out exquisite “Oysters and Pearls” instead creating fluffs of pink cotton candy and truffled popcorn.

A French Laundry cook makes four-star cotton candy.

Truffle popcorn, anyone?

The signature salmon cornets that usually precede every dinner at the French Laundry were in attendance on Sunday, but in miniature form.

The famous salmon tartare cornets with creme fraiche.

An assembly line to make the cornets.

Mini versions of Bouchon Bakery’s Nutter Butter cookies and chocolate snowman cupcakes also could be found all over the restaurant, including some set around an old-fashioned gingerbread house display.

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Thomas Keller’s Book-Signing Event at Ad Hoc

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Ad Hoc Chef de Cuisine Dave Cruz (left) and the one and only Chef Thomas Keller (right).

Enjoying nibbles of the fabled fried chicken and perfect little meatballs, a throng queued up happily at Ad Hoc restaurant in Yountville on Saturday morning.

They were there for Chef Thomas Keller’s signing of his best-selling “Ad Hoc at Home” (Artisan) cookbook. The invitation-only event was for “friends and family” of the restaurant. And yours truly was lucky enough to be one of the guests.

Inside the restaurant...

...all set up for the book signing...

A restaurant mascot.

Keller, looking dapper in a sports coat, sat at a back table with Ad Hoc Chef de Cuisine Dave Cruz, as both took turns signing each book.

Keller’s always had an uncanny ability for nailing all the little details. The book signing was no different, as a hostess actually took the time to announce the name of each guest to Keller as he or she stepped up to the table to greet the world famous chef, who signed each book with a script as stylish in form as calligraphy.

A lollipop version of the fabled Ad Hoc fried chicken.

Crisp, seasoned beautifully, and moist and juicy as can be.

Cruz, who was born in the Philippines, chatted with me about how he only came to cooking nine years ago. Prior to that, he worked the front of the house instead. And before that, he was an engineering student — a field no stranger to anyone raised by an Asian parent, we both chuckled.

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Enjoy Yourself at the Top Chef Cookbook Party

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Meet San Francisco Chef Jamie Lauren. (Photo Courtesy of Chronicle Books)

Fans of Bravo TV’s wildly popular “Top Chef” show will want to head to the Purcell Murray Culinary Amphitheater in Brisbane, 6 p.m. to 8 p.m. Dec. 8.

Former Bay Area contestants, Jamie Lauren, Jennifer Biesty and Ryan Scott will be on hand to do cooking demonstrations and signings of the book, “Top Chef: The Quickfire Cookbook” (Chronicle Books).

Chef Ryan Scott (Photo courtesy of Chronicle Books)

Chef Jennifer Biesty (Photo courtesy of Chronicle Books)

What’s more, you can enjoy sips of the new Top Chef Quickfire Wines (hmmm, wonder how well those go with vending machine fare?).

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Holiday Cocktail, Wine Deals, High Tea, Restaurant Openings & More

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The Gentleman Jack Frost cocktail at Fleming's. (Photo courtesy of the restaurant)

You don’t have to be a gentleman to enjoy a Gentleman Jack Frost at Fleming’s Prime Steakhouse & Wine Bar in Palo Alto and Walnut Creek.

The new $10.95 holiday cocktail is a warming blend of bourbon, hard cider and cinnamon. It’s available through the end of the year.

Sent Sovi restaurant in Saratoga will team with its neighbor, Uncorked! wine shop, 2 p.m. to 4 p.m. Dec. 6 for the second annual “Wine and Dine” event.

The soiree, held at the wine shop, will offer a chance to sip some fine wines and sample gourmet eats such as Dungeness crab and compressed apple eclairs with 2007 Ceja Sauvignon Blanc, Sonoma Coast. The shop also will be offering some good deals on wine for holiday gift giving.

Tickets to the event are $65 and must be reserved ahead of time by calling (408) 867-3110.

More wine deals can be had at Brix in Yountville. Throughout December, the restaurant will slash prices half-off every bottle of wine at brunch, lunch and dinner. Who wouldn’t want to drink to that?

Dec. 14 at Coi restaurant in San Francisco, meet one of the most colorful and pioneering figures in wine, Randall Grahm of Bonny Doon Vineyard.

Grahm will read from his new book, “Been Doon So Long” (University of California Press), as guests enjoy passed hors d’oeuvres. A four-course dinner prepared by Chef Daniel Patterson will follow, which will be paired with Bonny Doon wines.

Price is $175 per person, which includes a signed copy of Grahm’s book.

Tea-totalers are in for a treat Dec. 4 when the Old Mint Building in San Francisco hosts a holiday high tea.

Seatings are available between 1 p.m. to 4 p.m. at this national historic landmark that was once home to one-third of the nation’s gold reserves.

Enjoy tea, coffee, finger sandwiches and precious sweets in this awe-inspiring setting.

Tickets are $75 per person for members of the San Francisco Museum & Historical Society; $85 for non-members; and $45 for children. For reservations, call 415-537-1105 x100.

If you’re one of the many foodies who fell in love with the flick, “Julie & Julia,” you can now own it on DVD ($28.96) or Blu-ray ($39.95).

Special features on both include commentary by writer-director Nora Ephron, as well as interviews with the cast and crew.

The Blu-ray version also comes with a tour of Julia Child’s kitchen now at the Smithsonian, and cooking lessons with Child, Jacques Pepin, Mark Peel, Suzanne Goin and others.

Baker & Banker has opened in the old Quince restaurant site in San Francisco by the couple, Chef Jeff Banker and Pastry Chef Lori Baker (hence the name).

Settle into a comfy espresso leather banquette to enjoy grilled hangar steak with red wine-marrow butter, cast iron potato gratin and sauteed spinach; dayboat scallops with caramelized sun choke puree; and pumpkin cobbler with cinnamon brittle ice cream.

Bottega in Yountville celebrates its one-year anniversary in posh style with a week of white truffle dinners, Dec. 7-13.

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