Category Archives: Fruit

A Food Gal Giveaway: Two Seats at A Special Tomato and Wine Pairing Dinner in Los Gatos

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Indulge your summer tomato cravings.

Two of my favorite places in Los Gatos are joining for one night to celebrate “Fruits of the Vine,” a salute to summer heirloom tomatoes and stellar wines.

Sept. 15, the owners of Enoteca La Storia wine bar will be supplying copious amounts of their 25 varieties of home-grown, organic tomatoes to Restaurant James Randall for a vine-to-table five-course feast.

Chef Ross Hanson’s menu will include dishes such as Dungeness crab croquettes with tomato relish; tomato braised beef with creamy polenta and Pecorino; and roasted tomato and peach shortcake.

The  6 p.m. dinner is $95 per person, which includes wine pairings. Tax and gratuity are not included.

Advance ticket purchase is required.

Contest: One lucky Food Gal reader will get a chance to attend the dinner with a guest — for free (though a tip for the servers would be appreciated, I’m sure). Entries, limited to those who can make it to Los Gatos on the evening of Sept. 15, will be accepted through midnight PST Sept. 8. Winner will be announced Sept. 10.

How to win?

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For the Last of Summer’s Nectarines

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Use the last of summer's nectarines in this light-bright farro salad.

(With apologies to those wacky DirecTV commercials.)

When you lose track of time…

You buy an expensive watch…

When you buy an expensive watch, people notice…

People like Shifty Sam and Three-Strikes Joe, who will sneak up on you on a dark street and snatch your watch…

When thugs steal your watch, they conk you on the head and toss you in a dumpster to fester with yesterday’s fish heads.

Don’t sleep with rotten fishies.

Don’t lose track of time.

Enjoy nectarines for one last fling before summer ends.

One of the best and most healthful ways to do so is in this salad of “Farro with Nectarines, Basil and Toasted Pine Nuts.”

It’s from the new “Grain Mains” (Rodale), of which I received a review copy, by my friends and prolific cookbook writers Bruce Weinstein and Mark Scarbrough.

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Fruit and Nothing But the Fruit — Plus A Food Gal Giveaway

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Peeled Snacks' "Paradise found'' variety with organic bananas, mangoes and pineapple.

In this day and age with ingredients lists a mile long on food packaging, you have to hand it to the “Much-ado-about-mango” one.

Its ingredient list?

Organic mangoes.

That’s it.

Peeled Snacks of Brooklyn makes conveniently packaged dried, organic fruit that has no added sugar, no preservatives, no sulfites and no gluten.

As a result, this dried fruit actually tastes like real fruit and not a souped-up sweetened version of it.

The resealable snack pouches come in 10 varieties, from “Cherry-go-round” (organic cherries) to “Farmer’s Market Trio” (organic raisins, apples and cherries).

Recently, I had a chance to try some sample bags.

Although the fruit is dried, it still has a nice soft texture. I can’t get over how vibrant the fruit tastes when it’s not masked by sugar, as is the case with so many other dried fruit products.

I especially liked the “Paradise found” with its thick, tender chunks of dried banana (none of those thin, hard chips here), along with pieces of mango and bits of pineapple. Call me a purist, but my favorite was probably the “Much-ado-about-mango,” which is just big shards of mango the color of a sunset and the taste of the tropics.

Just mango.

One serving has about 120-130 calories, depending upon the variety.

Tuck a bag into your child’s lunch. Or toss one into your purse, workout bag or carry-on luggage.

A 4.4-ounce bag is $3.49 and is available at select Whole Foods, CVS and Starbucks stores.

Available in resealable bags.

Contest: Two lucky Food Gal readers will get a chance to try a free variety-sampler pack of Peeled Snacks (a $25 value). Entries, limited to those in the continental United States, will be accepted through midnight PST Sept. 8. Winners will be announced Sept. 10.

How to win?

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Fresh, Local Produce Delivered to Your Door & A Food Gal Giveaway

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A peek at what a Full Circle produce delivery box contains. (Photo courtesy of Full Circle)

There’s a new organic produce delivery company in town.

And its name is Full Circle.

You may remember reading a couple months ago about how I got to try out the service for a test run. It was definitely convenient to find a box on my doorstep each week, brimming with seasonal veggies and fruits.

The company, which started in Carnation, WA, launched its service in the Bay Area earlier this summer. It delivers as far north as San Rafael, east to Concord and south to San Jose.

You choose the size of box to be delivered each week, depending upon the size of your household. I chose the smallest option, the “Seed Box” ($20.95), which is perfect for one or two people and comes complete with enough produce for about 15 servings total.

What’s particularly helpful is that you can customize your box. If there’s someone in your family who hates beets or broccoli, you can opt never to have that included in your delivery.

You also can check your online account a few days before each delivery to see what your next box will likely contain, making it easier to plan your meals or shop for additional accompaniments at your local grocery store.

What’s more, you can add gourmet grocery items to your box at an additional cost. Full Circle collaborates with a host of artisan producers, many of them organic, to sell everything from bread to artisan jams to fresh, pasture-raised chicken. I ordered the wild shrimp once and they were nearly lobster-like in their succulence.

Moreover, you can put your deliver on hold or cancel your subscription at any time.

Want to give it a whirl? Keep reading…

Contest: Five Food Gal readers will get a chance to win two weeks’ worth of Full Circle produce deliveries for free. Essentially, you’ll win an $84 credit to use after creating an account. The credit is enough for two free boxes of the largest-size delivery, the “Harvest,” which will feed 3-6 people. Or if you have a smaller household, you can stretch the credit out for a longer period of time by choosing a smaller-size box of produce. After your credited amount runs out, you can either choose to continue the service by paying for it on your own or you can choose to cancel your subscription.

Entries are limited to those who live within Full Circle’s delivery areas in California, Washington state, Idaho and Alaska. Click here for more details.

Entries will be accepted through midnight PST Sept. 1. Winner will be announced Sept. 3.

How to win?

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Michael Mina Happenings & Tomato Dinners

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The signature tuna tartare at Michael Mina restaurant. (Photo courtesy of the restaurant

Surprising New Chef at Michael Mina Restaurant, Plus a Bar Treat

Ron Siegel, who was on the opening team at the French Laundry in Yountville and the first American ever to defeat an “Iron Chef” on the original Japanese cult cooking show, is the new head chef at Michael Mina restaurant in San Francisco.

For Siegel, who has spent nearly a decade at the Ritz-Carlton Hotel in San Francisco, it’s a home-coming of sorts.

Chef Mina first hired Siegel as a line cook in 1991 at Aqua, the restaurant that used to operate on the same spot where Mina’s eponymous flagship now is.

In the ensuing years, Siegel, a Palo Alto High School grad, worked at Daniel in New York, then became head chef at Masa’s in San Francisco, Charles Nob Hill in San Francisco, and both the Dining Room and its new incarnation, Parallel 37, at the Ritz-Carlton.

Chef Ron Siegel will be the new chef of Michael Mina restaurant. (Photo by Carolyn Jung)

“Michael has been a mentor since the early days of my career and it is an honor for me to join the Michael Mina San Francisco team, cooking alongside him,” said Siegel, in a statement.

Siegel will start in September.

Meantime, Michael Mina restaurant wants to entice visitors to its swank bar by offering its famous tuna tartare for a special price of $10 (regularly $19).

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