San Francisco’s RN74 Offers Up Takeaway Treats for Bargain Price
To celebrate its third anniversary, RN74 in San Francisco is making batches of takeaway dessert treats for $3 each (regularly $5).
If you need an afternoon pick-me-up, head over to the restaurant, April 22-28, to indulge in a to-go order of an assortment of French cookies, peanut butter mousse with sea salt and bourbon caramel or vanilla bean panna cotta with rhubarb and red wine.
It’s sure to be a sweet time.
Student-Run Restaurant Opens in Sunnyvale
The Art Institute of California in Sunnyvale just reopened its student-run restaurant, The Bistro, with a new menu and decor.
Interior Design students, who revamped the space as part of a class project, chose neutral hues, bamboo and grasses for an organic, natural look.
Culinary students manage the dining room and oversee the kitchen, turning out seasonal lunches that are mostly organic. Choose from small plates, salads, entrees or sandwiches.
Enjoy a sip of some rather discriminating teas, made from just the top two leaves and bud from each plant.
You can with the Coffee Bean & Tea Leaf’s new, limited-edition Tea Master’s single-batch tea blends.
The Southern California-based company is selling these six, loose-leaf tea blends online only: Shree Dwarika Estate Darjeeling (3.5 ounces for $9.20), Thailand Wulong Oolong (1.25 ounces for $6.20), Ah Li Shan Taiwan Oolong (4 ounce at $20.20), Bogawantalawa Estate Sri Lanka (3 ounces for 7.20), Ancient Beauty (2 ounces for $12.20), and Japanese Sencha Green (4.5 ounces for $13.20).
When I had a chance to sample a few of them, I couldn’t pass up trying Ancient Beauty. Heck, the name alone entices. These days, as I feel quite ancient at times, I need all the beauty I can get.
This oolong tea from thousand-year-old trees has a honey-earthy fragrance. Steep a cup to enjoy a clean tasting tea with smooth, subtle tannins. It would be an ideal accompaniment to dim sum.
Contest: One lucky Food Gal reader will win a tin of each of the six tea varieties. Entries, limited to those in the continental United States, will be accepted through midnight PST April 21. Winner will be announced April 23.
How to win?
Sure, you can dress in your best orange and black.
You can whoop and holler, too.
But best yet, you can nosh on cookies baked in honor of your fave players as you cheer them on.
Pastry Chef Emily Luchetti wants to help you celebrate the San Francisco Giants home opener on Friday, April 13 against the Pittsburgh Pirates. She’ll be selling fresh-baked Giants-themed cookies at a pop-up outside her restaurant, Waterbar on the Embarcadero.
Choose from Pitchersnaps (a riff on gingersnaps), Pablo Sandoval’s Panda Prints (peanut butter and jam thumbprints), Buster Posey’s Chocolate Chunk Cookies, and Brian Wilson’s Chocolate Sea Salt ShortBEARDS (get it?).
4th Annual Goat Fest
OK, just look at those faces above. How adorable are they?
For a closer look, head to the Ferry Plaza Farmers Market for the 4th annual Goat Fest, 10 a.m. to 1 p.m. April 21.
Redwood Hill Farm of Sebastopol will be bringing some of their “kids” for you to meet.
Enjoy samples of goat’s milk lotions, soaps and face creams, as well as cheeses, yogurts, caramels, fudge, chocolates and ice creams.
There also will be cooking demos and chances to meet representatives from Cypress Grove Chevre, Laloo’s Goat Milk Ice Cream and other goat’s milk product producers.
For more goat fun, you’ll be glad to know that Redwood Hill Farm will be offering tours of its farm on May 12, May 13, June 9 and June 10. Cheese, yogurt and kefir will be for sale, so don’t forget to pack a cooler. You can even milk a goat while you’re there.
Chef David Chang Comes to San Francisco in July
The always opinionated and colorful New York Chef David Chang will be the star attraction of an event, 8 p.m. July 17 at Herbst Theatre in San Francisco.
When I wasn’t sequestered behind closed doors as a judge of the 45th Pillsbury Bake-Off last week, I did manage to get out and about to discover some other fun things in Orlando. Here are other highlights of that trip:
* Poached farm egg, aleppo pepper hollandaise, California asparagus and pork belly at Luma on Park in Winter Park, Fla.
A perfectly poached egg that oozes a bright orange yolk to make a dish of juicy pork belly even richer. It doesn’t get better than that at this sophisticated restaurant with a glam two-story glass wine “jewel box” that displays bottles upon bottles of fine vintages.
* Togarashi spice stir-fried Japanese edamame at Emeril Lagasse’s Tchoup Chop in Orlando.