Category Archives: Enticing Events

Join the Food Gal at Macy’s Union Square San Francisco on May 19

Posted on by 11 comments

Yours truly, the Food Gal, will be making a return visit to the Cellar at Macy’s Union Square in San Francisco, 2 p.m. May 19, when I play host to a fun afternoon of Brazilian eats.

Gourmet entrepreneur Monika Batista will be cooking a specialty dish from her Brazilian heritage, as well as giving out samples of her irresistible Mani Snacks, gluten-free yuca root flour rolls that are pure cheesy goodness. They’re made locally in Los Gatos, too.

Come hear how this former landscape architect turned a love for a childhood treat into a thriving business. Admission is free.

Read more

A Cracking Good Crawfish Time at Yankee Pier

Posted on by 8 comments

Enjoy an old-fashioned crawfish boil at Yankee Pier this week.

Messy, but good.

That’s what a crawfish boil is all about, as you tear into a pile of tiny crustaceans with your fingers to dig out the coveted sweet, almost lobster-like morsel of tail meat.

Tie on a bibb and grab your shellfish crackers to enjoy exactly that through May 5 at all Bay Area Yankee Pier locations (San Jose, Lafayette and Larskpur), which are featuring crawfish boils for $35 per person during dinner service until supplies run out.

You might need one of these bibbs as you dig in with your hands.

My husband and I were invited as guests to experience that irresistible taste of New Orleans this past Sunday, as a Zyedeco band grooved on the sidewalk outside the Santana Row Yankee Pier.

One order of the crawfish boil is pretty sizable, so if you want to nosh on a few other menu items, you might want to share one like we did.

Read more

Enjoying Foie Gras While You Can, Tomato Seedling Sale & More

Posted on by 8 comments

Get it while you can -- duck confit burger with foie gras. (Photo courtesy of the Bank Cafe & Bar)

Chef Ken Frank’s Extravagant Foie Gras Duck Burger

Picture rich duck confit formed into a thick patty, then topped with seared foie gras.

At Bank Cafe & Bar in the lobby of the Westin Verasa Napa, Chef Ken Frank of La Toque fame, invites you to taste just that.

The duck foie burger has been a popular fixture on the cafe’s menu since it opened four years ago. Frank plans to continue selling it until July 1, when California will become the only state in the country to ban the sale of foie gras.

Enjoy the $24 burger at lunch or dinner — while you can.

To learn more about Frank’s strong stance against the ban, read this thoughtful piece he penned for the Los Angeles Times.

Northern California Chefs vs. Southern California Chefs in Foie Gras “Battle”

If you happen to be traveling to Los Angeles on May 14, you won’t want to miss this blockbuster chef affair.

Especially because it involves foie gras. A lot of foie gras.

Chefs from the Bay Area will be flying down south to work alongside their notable Southern California counterparts at four top Los Angeles restaurants for one night and one night only. At each of the restaurants, the chefs will be creating a six-course feast of foie gras.

It’s all a benefit for the Coalition for Humane and Ethical Farming Standards (CHEFS), a pro-foie gras organization.

Hiro Sone and Lissa Doumani will be cooking up foie in Southern California for a special event. (Photo courtesy of the chefs

OK, it’s not a full-on battle, per se. But you can be sure the Bay Area chefs will be trying to outdo the Los Angeles ones with their dishes.

Here’s who will be cooking where:

Read more

The One and Only Jacques Pepin

Posted on by 16 comments

Yes, Jacques Pepin was in the South Bay last week.

At age 76, Jacques Pepin still has no trouble leaving an audience rapt.

Especially one that’s filled with captivated culinary students from the International Culinary Center of California in Campbell, a branch of the illustrious French Culinary Institute in New York, where Pepin is dean of special programs.

Last week, Pepin — the man, the legend, and former personal chef to Charles de Gaulle — paid a visit to that Campbell campus to give a techniques demo.

There were literally gasps as he neatly boned out a whole chicken in under a minute. Who knew butchering poultry could be so mesmerizing? But in his hands, it sure is.

With his nimble knife skills, he also turned shavings of cold butter into delicate flowers and prickly artichokes into easy-to-eat, compact hearts.

Pepin before a rapt crowd of culinary students.

Pepin's handiwork in turning butter into flowers.

And boy howdy, can he handle a chicken. It's like watching a surgeon.

Here are some favorite Jacque-isms from the event:

Read more

Scenes from the 25th Anniversary Star Chefs & Vintners Gala

Posted on by 10 comments

A Reuben slider from the crew at Foreign Cinema and Show Dogs restaurants at the Meals on Wheels gala.

It was a star-studded chef affair on Sunday night at Pier 48 in San Francisco, as more than 70 Bay Area top toques turned out to cook up a storm for a sold-out crowd in support of a noble cause.

More than 1,000 folks wined, dined and mingled at the sold-out 25th “Star Chefs & Vintners Gala,” the main fund-raiser for Meals on Wheels, the San Francisco organization that provides nutritious meals and support services to home-bound seniors. Last year’s event raised $1.4 million. Yours truly was lucky enough to be invited as a guest this year.

For the ninth time, Chef Nancy Oakes of Boulevard and Prospect, both in San Francisco, took the reins as gala chair for this megawatt event. The evening kicked off with a walk-around reception, in which mixologists shook up cocktails, vintners poured special vintages and a bevy of chefs manned stations to turn out gourmet noshes.

A night to remember for a worthwhile cause.

Chefs Hiro Sone and Lissa Doumani, the dynamic duo behind Terra and Bar Terra, both in St. Helena, prepared bowls of their fabulous ramen complete with succulent pork slices and a oozy poached quail egg.

The Bar Terra team hard at work...

...serving up bowls of pork belly ramen.

Chef Victor Scargle of Lucy at Bardessono in Yountville served up cones of Georgia shrimp atop soba noodle salad made with the restaurant’s own rau ram herb, while Chef Ron Siegel of Parallel 37 in San Francisco followed the Asian vibe with a juicy scallop in dashi broth.

Read more

« Older Entries Recent Entries »