It will be pig and more pig at Sent Sovi’s fifth anniversary Open House, noon to 3 p.m. April 20. Chef-proprieter Josiah Slone will be roasting a whole pig in a Caja China box. It’s a sight to see, and a treat for the taste buds with its ultra crisp skin and super moist flesh.
Slone will be pouring his special sangria, too. Best yet, it’s all free — his generous way of saying thanks to all who have supported him and his Saratoga restaurant.
Yahoo! , Oracle, eBay, and Cisco Systems have all left giant imprints on the tech world.
But on April 22, these monster corporations will take deliberate steps to shrink their footprints — their carbon ones, to be precise. On that day, which is appropriately enough Earth Day, chefs at these corporate cafes and others around the country that are all overseen by Bon Appetit Management Company, will serve low carbon meals to educate diners about the role food plays in climate change.
Of all the activities done by humans, studies have found that food and all the energy it takes to make it is one of the largest contributors to global warming. One third of all greenhouse gas emissions are caused by food production, processing, transportation, packaging, preparation, and waste.
All in all, 400 cafes in 28 states will take up the challenge. They include those at DreamWorks, the de Young Museum, Monterey Bay Aquarium, and the Massachusetts Institute of Technology.
That translates into reducing the use of imported foods such as rice and bananas. It also means cutting out beef, and even much of the cheese normally served. After all, cows (whether raised for dairy or for meat) emit a huge amount of –errr — methane gas, to be polite. And that gas is said to be even more potent than carbon dioxide at trapping heat against the Earth.
On “Low Carbon Diet Day,” diners will see more turkey burgers, portobello burgers, pizza with white bean sauce, salad bars stocked with veggies only from North America, and agua frescas made from regionally grown fruit (tropical ones are definite no-no’s). Every food station in each cafe will have to offer one low-carbon meal option and post a sign explaining the principles involved.
If you can’t make it to one of the public cafes that day or aren’t lucky enough to get a coveted invitation to dine at one of the private Silicon Valley tech cafeterias, there’s another way you can learn more about the carbon footprint of food. Just click here to find a calculator that will compute the total carbon emissions of your average breakfast, lunch, or dinner. You might never look at that plate of bacon and eggs quite the same way again.
If you’re near any Whole Foods store in Northern California at noon April 12, you’ll want to head inside to enjoy a truly cheesy experience.
That is when the “cracking open” ceremonies will begin, as cheesemongers in each store worldwide will simultaneously demonstrate the traditional method of breaking into hefty 24-month-aged wheels of Parmigiano Reggiano using five different knives from Italy.
Yes, you read that correctly. The cheese-breaking ceremony will take place at every Whole Foods store in the world (that would be 270 of them). The process of cutting up the 85-pound wheels of cheese will take about half an hour. If you think that might be some sort of record in the making, well, Whole Foods does, too. The company will be attempting to set a Guiness World Record with the feat.
Parmigiano Reggiano has been made for centuries in one area of Northern Italy that includes Reggio Emilia, Parma, Modena and portions of Bologna and Mantua. These regions are the only ones with the ideal conditions to produce this cheese.
After one year of aging, each artisan-crafted wheel that passes the test is branded with a unique proof of authenticity — an oval certification mark — and left to finish aging. That seal guarantees that the cheese was made under the regulations of the Consorzio del Formaggio Parmigiano Reggiano and conforms to its stringent standards of quality.
Each year, Whole Foods cheese buyers visit the region to hand select wheels for the stores. Tastings will be available at the store on April 12. Customers also can take home information on wine pairings and recipes for dishes that really highlight the cheese.
For a sneak preview of the cheese carving show, click here.
There are top toques, and there are “Top Chefs.”
And all of them, and just about everyone else in-between, were at this past weekend’s first annual Pebble Beach Food & Wine spectacle, where foodies and vino lovers forked over hundreds to thousands of dollars to sip rare wines and to mingle with today’s hottest celebrities: chefs, of course.
Thomas Keller of the French Laundry in Yountville? Check. David Kinch of Manresa in Los Gatos? Check. Ming Tsai of Blue Ginger in Wellesley, Mass.? Check. The legendary Jacques Pepin? Bien sur.
Masaharu Morimoto (below) of “Iron Chef America” fame delighted a lunch crowd with his sophisticated rendition of a classic Asian comfort dish: grilled Kobe beef atop congee. He was so pleased with the results, he couldn’t resist scarfing down a bowl of it, himself.
If at times it seemed like a reunion of Bravo TV’s popular “Top Chef” program, that was only natural since American Express Publishing, which oversees Food & Wine magazine (a sponsor of the TV show), was also one of the biggest sponsors of the Pebble Beach event.
“Top Chef” judge Gail Simmons, who is also in charge of special projects for Food & Wine magazine, was there to moderate a couple cooking demos. She is much prettier in person, by the way.
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Lead judge Tom Colicchio (left) sliced slivers of hamachi crudo as he chatted up Joey Altman (right), host of KRON’s “Bay Cafe.” Colicchio, more standoffish in person, said he never expected the show to take off the way it has. With filming for the show taking only one month a year, Colicchio says it hasn’t changed his life much, except that he’s now more recognizable.
Altman was excited that his new cookbook, “Without Reservations: How to Make Bold, Creative, Flavorful Food At Home” (Wiley, $35) will be coming out April 21.
Tre Wilcox (below), a crowd favorite from “Top Chef” Season 3, cooked seared diver scallops with black truffle potato sauce, gold chanterelles, and spinach, before walking over to help Morimoto plate his dishes. Shy and soft-spoken but with the buffest biceps around, Wilcox left Abacus restaurant in Dallas. He now teaches cooking classes, and hopes to open his own restaurant in the near future.
One of this season’s “Top Chef” contestants, Ryan Scott, formerly of Myth Cafe in San Francisco, also made the rounds. Tall and charming as can be (yes, ladies, he’s over 6-feet, and quite dishy), Scott was mum on how well he did in the competition. He’s now scouting Bay Area locations for his own restaurant. And joked that he’d put chicken piccata on the menu as a first course. Fans of the show will remember that dish was nearly his downfall, and almost sent him packing his knives in the very first episode.