Category Archives: Enticing Events

Get Ready For A Meal of A Lifetime

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Grant Achatz's elegant new cookbook

Think of it as like the Rolling Stones in concert with U2. Or De Niro starring with Pacino. In their prime, of course.

In this culinary version, it’s Grant Achatz, chef of Chicago’s molecular gastronomy mecca, Alinea, teaming with his mentor Thomas Keller of the incomparable French Laundry in Yountville and Per Se in New York, for three very special dinners.

Keller, the only American-born chef to possess seven Michelin stars, and Achatz, who survived a harrowing bout with cancer to win the 2008 “Chef of the Year” award by the James Beard Foundation, will cook together Nov. 11 at Per Se, Dec. 2 at Alinea, and Dec. 9 at the French Laundry.

We’re talking 20 — yes, 20 — courses paired with wines. Each chef will prepare 10 alternating courses that reflect their best creations that honor their 12-year friendship, and to celebrate the publication of each of their new cookbooks.

Thomas Keller's new tome on sous vide cooking

Early on in his career, Achatz sent Keller his resume every day for nearly a month until Keller hired him to work at the French Laundry. Achatz quickly distinguished himself, and rose to sous chef, before leaving for Evanston, IL in 2001 to open Trio. Four years later, he opened the highly innovative Alinea. This will mark the first time Achatz will be cooking with Keller since leaving the French Laundry.

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Domaine Chandon Says Cheers with Cocktails

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Enjoy the last of summer's peaches in a cocktail. Recipe follows.Sure, you know Domaine Chandon in Yountville for its lovely sparkling wines. But did you know you can also sip a hip cocktail there, too?

Indeed, Domain Chandon has become apparently the only winery in the country that serves cocktails in its tasting room. Being a pioneer is nothing new to the winery, which also was the first winery to establish a fine-dining restaurant on its premises. The winery worked with a London mixologist to come up with the $8 cocktails that incorporate its sparkling wines, such as the Chandon Luscious Peach, made with bubbly, fresh peach slices, mint leaves and simple syrup.

Oct. 2 is a great time to visit the winery, too, if you want to dance the night away. That night, the winery will host “Drink Pink: A Bubbly Benefit For Breast Cancer Research.”The winery’s restaurant, Etoile, will serve appetizers and small bites alongside glasses of pink sparkling wine. DJ Dukes will provide music under the stars.

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Yes, It Rhymes With “Witch”

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So I guess you’ve noticed that semi-naughty little badge on the right-hand rail of FoodGal. You know, the one promoting “Official Bitch Day.”

OK, admit it: You know we all mutter that word, at least in a whisper once in awhile. And you know we sometimes just have to let it all out. Well, Ladies, here’s your chance.

The social networking site, Fabulously40 (don’t worry, you don’t look a day over 32), is hosting its first dedicated day on Oct. 1 for any and all women to gripe, groan, bemoan — and yes _ bitch in a supportive environment about whatever they so desire. Just register on the site to participate, as well as to win prizes.

And let the bitching begin.

Meet Moroccan Cooking Expert Kitty Morse

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Kitty Morse, the woman who taught me how to make preserved lemons

Want to learn how to make the perfect tagine? Then, stop in at a Bay Area Le Creuset store on Sept. 20 and 21, when veteran cookbook author and Moroccan cuisine expert, Kitty Morse, visits to do a book-signing and cooking demo.

The events are free, too.

I always will be indebted to Morse because she turned me on to making my own preserved lemons. I almost always have some in the fridge now, made with Meyer lemons that have been partially cut, stuffed with Kosher salt, then packed tightly into a sterilized glass jar. After the jar sits on the counter for a couple of days, the lemons will exude their juices and combine with the salt to create a thick preserving brine.

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The Dawn of Celebrity Chefs

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(left to right) Clark Wolf, Jonathan Gold, Zoi Antonitsis, Joey Altman, and Scott Hocker

Restaurant consultant Clark Wolf remembers the pivotal moment when chefs were first transformed into celebrities in the San Francisco Bay Area. It was in the 1980s, when the visage of larger-than-life Chef Jeremiah Tower, of fabled Stars restaurant, graced a billboard advertisement for Dewar’s Scotch.

“That’s what started it in the Bay Area,” Wolf recalled. “Everyone thought, ‘How will Tower ever be taken seriously again?’ ”

He was. And the fame he garnered became the touchstone for stardom that legions of chefs after him coveted mercilessly. Nowadays, chefs are the new rock stars, the new reality TV idols, the ones groupies snap photos of, and seek autographs from. What has this era of celebrity chefs really resulted in? That was the intriguing topic earlier this week at a San Francisco Professional Food Society panel discussion at the new Miss Pearl’s Jam House in Oakland.

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