Category Archives: Enticing Events

Free Tickets to Beta Tasting, Humphry Slocombe Now Available at Slider Bar, and More

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Try the frozen Fosters waffle from Waffle Amore at the upcoming Beta Tasting. (Photo courtesy of Waffle Amore)

Try the frozen Fosters waffle from Waffle Amore at the upcoming Beta Tasting. (Photo courtesy of Waffle Amore)

Come Hungry to Beta Tasting in the South Bay

Dishcrawl, the creator of tantalizing foodie meet-ups around the Bay Area and beyond, is introducing a fun new event on May 2.

At “Beta Tasting,” folks will get a chance to vote on their favorite eats from 20 experimental dishes created by more than 10 food trucks from the Bay Area. The event will take place at a secret location in the South Bay that will be disclosed closer to the May 2 date.

Some of the new dishes to be unveiled include: ice cream taco by Treatbot, frozen Fosters waffle from Waffle Amore, lemongrass slider from Yummi BBQ, and veggie musubi from Rice Rockit.

Tickets to the event are $2 per person. Dishes will be priced from $3 to $5.

Lemongrass slider from Yummi BBQ. (Photo courtesy of Yummi BBQ)

Lemongrass slider from Yummi BBQ. (Photo courtesy of Yummi BBQl)

Proceeds will benefit the Bay Area Mobile Food Vendors Association, a non-profit organization that helps support food trucks.

 GIVEAWAY: Dishcrawl is generously giving away free tickets to any Food Gal readers who would like to attend the event. Just use coupon code: foodgalfriends.

Get Ready for Blind-Tasting Bingo

Yes, that would be playing bingo while blind-folded. How much goofy fun is that?

The San Francisco Cooking School and Edible San Francisco invite you to an evening of just that at 7 p.m. May 1.

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Charlie Trotter Tribute Dinner at M.Y. China, Sweet Fests Not to Be Missed, and More

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Martin Yan (Photo courtesy of the chef).

Martin Yan (Photo courtesy of the chef).

Martin Yan Hosts An All-Star Dinner at M.Y. China

Charlie Trotter, who shuttered his famed eponymous Chicago restaurant last year, will be the special guest of honor at a  6 p.m. June 9 dinner hosted by Martin Yan at M.Y. China in San Francisco.

If that weren’t enough of a draw, the dinner will be created in part by Chef Michael Rotondo, former executive chef of Charlie Trotter’s and now chef de cuisine at Parallel 37 in the Ritz-Carlton San Francisco. Dessert will be made by Yigit Pura, the first winner of “Top Chef: Just Desserts” and now proprietor of Tout Sweet Patisserie in San Francisco. And M.Y. China’s executive chef and master noodle-puller, Tony Wu, will be on hand to show his dough-twirling prowess.

The evening will begin with appetizers and sparkling wines from Domaine Carneros. That will be followed by a seated four-course dinner with wines by the Michael Mondavi Family Estate. A live auction also will be held.

The dinner, a benefit for the James Beard Foundation and the Chef Martin Yan Scholarship, is limited to 100 people. Tickets are $200 per person or $175 per person for James Beard Foundation members. Tickets can be purchased at MyChinaSF.com or by calling (415) 580-3001.

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Dessert First!

Calling all sweet tooths: The Four Seasons Hotel in San Francisco will be the place to be 5 p.m. to 8 p.m. May 5.

That’s when 20 of the Bay Area’s best pastry chefs will ply you with all manner of signature sweets at “Dessert First!,” a benefit for Project Open Hand, which provides meals for people afflicted with breast cancer or HIV/AIDS, or are home-bound and critically ill.

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Join the Food Gal at Macy’s Valley Fair April 27

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MacysAsianBoxAd

For all those folks who have bemoaned the fact that every other time I’ve hosted an event at Macy’s, it’s been at the Union Square San Francisco store, this event is for you.

Yes, join me at 2 p.m. April 27 at the Macy’s Men’s and Home Store at Valley Fair Shopping Center in Santa Clara, when I host a cooking demo with the duo behind Asian Box, which has locations in Palo Alto, Mountain View and soon in Burlingame.

Chef Grace Nguyen and her husband, Culinary Director Chad Newton, will be on hand to cook up some of their Asian street-food specialties, which are all gluten-free.

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Time for Goat Fest, Silicon Valley Restaurant Week and More

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The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

Fifth Annual Goat Festival

Who can resist these cute little kids?

You’re sure to melt when they make their usual appearance at the 10 a.m. to 1 p.m. April 20 Goat Fest at the Ferry Building Marketplace in San Francisco.

The goats are from famed Redwood Hill Farm in Sebastopol, which celebrates 45 years in business in 2013.

In addition to getting up close and personal with the goats at the fest, co-hosted by the Center for Urban Education about Sustainable Agriculture, you’ll get a chance to see cooking demos, sample goat milk products, and talk to producers.

All events will take place in the CUESA classroom in front of the Ferry Building.

Cheryl Forberg, nutritionist for "The Biggest Loser'' will appear at the fest. (Photo courtesy of CUESA)

Cheryl Forberg, nutritionist for “The Biggest Loser” will appear at the fest. (Photo courtesy of CUESA)

 

Get Ready for Silicon Valley Restaurant Week

“Silicon Valley Restaurant Week,” which happens in October, is expanding to include a spring edition, April 24-May 1.

During that week, participating restaurants will offer a three-course prix-fixe dinners for a special price.

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DavidsTea Spring Collection and A Food Gal Giveaway

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Pom Tango tea by David's Tea.

Pom Tango tea by David’s Tea.

With the arrival of spring comes a new collection of teas and infusions from Montreal’s DavidsTea, which is expanding rapidly into the United States.

Last year, it opened its first locale in San Francisco. There are now five in the Bay Area.

What sets the company apart is its inventiveness with blends. Sure, you’ve probably had flowers and fruit mixed in with your tea leaves before. But not quite to this extent. We’re talking big chunks of dried fruit, sizable enough to pick out to eat and enough of it to resemble trail mix.

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