Category Archives: Enticing Events

Marc Forgione Visits Macy’s, Chance to Win Dinner at Every Yountville Restaurant & More

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Meet Chef Marc Forgione at Macy's. (Photo courtesy of the chef)

Chef Marc Forgione at Macy’s Union Square

Tonight at 6 p.m., head to Macy’s Union Square San Francisco to watch Chef Marc Forgione cook up a holiday feast.

The winner of Season 3 “The Next Iron Chef” will demo how to make turkey leg roulade, maple whipped sweet potatoes, and a Honey Crisp apple and dried fruit cobbler.

Forgione, chef-owner of Restaurant Marc Forgione in New York, is also a member of the Macy’s Culinary Council.

Attendees must RSVP for this event by clicking here.

Win a Chance to Eat at Every Single Yountville Restaurant

How would you like to win a chance to dine at every restaurant in Yountville, including the French Laundry?

With more Michelin stars per capita than any other city, that’s saying something, too.

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Willie Bird Brined Turkey & A Fast Food Gal Giveaway

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How'd you like to sit down to this magnificent turkey for Thanksgiving? (Photo courtesy of Williams-Sonoma)

Love the juiciness of a brined turkey for Thanksgiving, but at a loss as to where to store a big bird in gallons of salted water overnight?

Wonder no more.

Sonoma’s Willie Bird has done the work for you. That family farm now offers a free-range turkey that’s already brined in rosemary, thyme, sage, garlic and salt. It is shipped fresh and vacuum sealed.

Exclusive to Williams-Sonoma, the already brined turkey is available in five sizes: from 12-14 pounds on up to 24-26 pounds. Prices range from $90 for the smallest to $175 for the largest.

Normally, I brine the turkey in a cooler on wheels filled with ice water that I park to the side of my kitchen overnight. So, I’m quite intrigued about a turkey that allows me to bypass that step.

Although, I won’t get to try mine until Thanksgiving week, reviews on the William-Sonoma Web site already tout the bird. Of the 45 customer reviews online, the majority rave about the brined bird. A couple folks complained the turkey tasted too much of garlic, another was disappointed not to receive the giblets with the turkey, and a few said the high price was not worth it.

Want to try one for yourself? Here’s your chance…

Contest: One lucky Food Gal reader will win a Willie Bird Fresh Pre-Brined Turkey from Williams-Sonoma. The turkey, 12-14 pounds (serves 9 to 11), is valued at $90.

Entries, limited to those in the continental United States, will be accepted only through 7 p.m. PST Nov. 13. Winner will be announced Nov. 14. This is a quick contest because the turkeys must be ordered by noon PST Nov. 16 in time for Thanksgiving delivery.

How to win?

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Three Big Names Star At Cookbook-Signing Events

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Get your cookbook signed by Thomas Keller at two upcoming events. (Photo courtesy of the Thomas Keller Restaurant Group)

Thomas Keller

Join famed Chef Thomas Keller at Sur La Table, where he’ll be signing copies of his fifth cookbook, “Bouchon Bakery” (Artisan).

Nov. 15 at 6 p.m., Keller, proprietor of the French Laundry, Ad Hoc, Bouchon Bistro and Bouchon Bakery, will be on hand at the Palo Alto Sur La Table.

The next day, Nov. 16 at noon, he’ll be at the branch at San Jose’s Santana Row.

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Foodie Flick, Veggie Grill to Open & More

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A scene from "Trattoria'' guaranteed to make you hungry. (Photo courtesy of the San Francisco Film Society)

“Trattoria” Flick Opens “Cinema by the Bay”

The San Francisco Film Society’s “Cinema by the Bay” series, Nov. 9-11, opens deliciously with the local premiere of the foodie flick, “Trattoria.”

The feature film by Jason Wolos looks at San Francisco’s competitive restaurant culture as it follows the travails of Chef Sal Sartini and his second wife Cecilia, who have just opened a new Italian restaurant. See what happens when the chef’s estranged son comes to help out at the restaurant.

“Trattoria” is the opening night film, 7 p.m. Nov. 9,  for the festival, which takes place at New People Cinema, 1746 Post St. in San Francisco.

At the end of the movie, the opening night party will take place at 9 p.m. Nov. 9 at Yoshi’s in San Francisco. For those who can’t make it to the first showing, “Trattoria” will repeat at 9:30 p.m. that night.

The chef of "Trattoria.'' (Still from film courtesy of the San Francisco Film Society)

Tickets to the film showing are $13 per person; or $25 per person for admission to the film and party.

Wahoo’s Fish Taco Opens in Sunnyvale

For those of you mourning the closure of Wahoo’s at Santana Row in San Jose, you’ll be glad to know you can get your taco fix on with a new locale up the road at 691 Tasman Dr. in Sunnyvale.

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Celebratory Matt Cain Cocktail, Taste of Italian Coffee at Santana Row & More

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A cocktail to honor Giants pitcher Matt Cain. (Photo courtesy of Chef Hiro Sone)

Giants Fever at the St. Regis in San Francisco

Look for the bell hops and front desk staff at the St. Regis to sport black and orange baseball caps in honor of the San Francisco Giants incredible World Series sweep.

But that’s just the start. Step inside to toast the team’s victory with “The Perfect Cain” ($14), an ode to Giants pitcher Matt Cain.

The cocktail, available at the bar or at restaurant Ame, is a frothy blend of Breaking and Entering Bourbon, Campari, simple syrup, fresh lemon juice, orange water flower and egg white.

First Lavazza Cafe On the West Coast to Open in Santana Row

Italy’s famed coffee roaster Lavazza will open its first West Coast cafe on Oct. 30 in San Jose’s Santana Row.

The Bay Area already may be saturated with coffee outlets, but Lavazza hopes to distinguish itself with its quality, innovation, and integration with high fashion, sleek design and contemporary cuisine, including its collaboration with revolutionary Chef Ferran Adria.

Ferran Adria's liquid-to-solid coffee concoction. (Photo courtesy of Lavazza)

The 35-seat cafe, which will feature stunning artwork, will serve coffee in every preparation imaginable, including the signature Èspesso, Adrià’s ingenious liquid-to-solid coffee creation served playfully with a spoon that sports a hole in it.

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