Category Archives: Fruit

Gail Simmons’ Plum Tart

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Whenever I’ve interviewed anyone who has been a contestant on “Top Chef” or any of its spin-offs, they’ve invariably described judge Gail Simmons in the exact same way:

A total sweetheart.

So, it’s only fitting then to take a moment to enjoy a sweet tart from a sweetheart.

This simple yet spectacular dessert is from Simmons’ memoir, “Talking With My Mouth Full” (Hyperion), of which I received a review copy.

The book is a fast, delightful read about how this Canadian grew up to be one of the most recognized people in food TV. Like so many of us, she had no clue what she wanted to do after graduating from college. Fortunately, a family friend, suggested she make a list of what she enjoyed doing, in hopes that would give her some direction. Simmons sat down with pen and paper, and wrote down exactly four words: Eat. Write. Travel. Cook.

And how.

Now, as a judge on “Top Chef” and host of “Top Chef: Just Desserts,” not to mention being special projects director at Food & Wine magazine, she’s more than carved out a career that encompasses all of those passions.

But the path was far from easy.

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Angelo Sosa’s Cured Watermelon Crudo

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It resembles tuna sashimi, but it's really watermelon in disguise.

Bing. Bam. Boom.

Done.

That’s how easy and fast this recipe comes together, making it a dream dish for hassle-free summer entertaining.

“Cured Watermelon Crudo with Thyme” is from the new cookbook, “Flavor Exposed” (Kyle Books) by “Top Chef” alum, Chef Angelo Sosa.

Sosa may be best known for his tight, skinny jeans that prompted endless razzing from his fellow contestants. But the man can cook, having worked with heavy-weights, Alain Ducasse and Jean-Georges Vongerichten. He’s now executive chef of Social Eatz in New York.

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Gravensteins Are Here & More

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Get them while you can -- beautiful Gravenstein apples. (Photo courtesy of the FruitGuys

Gravenstein Apple Time

With peaches, plums and strawberries galore at farmers markets, it’s hard to think about apples already.

But don’t dawdle, as it’s prime time for Gravensteins.

The heirloom apple is beloved for its juiciness, as well as its wonderfully balanced sweet-tart flavor. It’s perfect for turning into apple sauce or pies. But it has a very short growing season, and doesn’t keep long unlike other apple varieties that can last quite awhile in cold storage.

Gravensteins once were the main apple crop in Sebastopol. But as vineyards moved in, orchards soon dwindled.

Slow Food has worked hard to make sure Gravensteins don’t ever disappear.

For the past couple of years, the FruitGuys, a produce delivery service, has partnered with Gravenstein farmers to offer these storied apples — but only through Aug. 24. A box of Gravensteins start at $24, while a box of organic ones start at $40, depending upon your zip code, as they are shipped overnight. Each box is accompanied by a few Gravenstein apple recipes, too, to get you started.

Moreover, the FruitGuys are donating 17 percent of all profits from the apple boxes back to the participating Gravenstein farmers to  help ensure these apples never cease to exist.

Grape to Glass in the Russian River Valley

If you’ve been looking for an excuse to take a drive to Sonoma County’s picturesque Russian River Valley, there’s no better one than the 17th Annual Grape to Glass Pre-Harvest Party, Aug. 18 at 4 p.m. at Richard’s Grove & Saralee’s Vineyard in Windsor.

The party kicks off with a tasting reception, showcasing more than 50 wineries, as well as gourmet noshes by local restaurants and caterers.

But save room for the barbecue dinner that follows, which will be prepared by Smokehouse Bistro. Dessert will be apple pie a la mode made with Gravensteins.

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SMIP Ranch Produce Boxes, Giant See’s Lollypop and Julia Child 100th Birthday Dinners

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Carrots from SMIP Ranch. (Photo by Ed Anderson)

Produce Boxes with A Chef Pedigree

Have you lusted after the pristine fruits and veggies on your plate when you’ve dined at the Village Pub in Woodside, Spruce in San Francisco, Mayfield Bakery & Cafe in Palo Alto and Cafe des Amis in San Francisco?

Now, you can purchase the same just-picked produce that those Bacchus Management Group restaurants, which also includes Pizza Antica, use daily. It all comes from SMIP Ranch in the hills above Woodside.

SMIP, an acronym for “sic manebimus in pace, Latin for “thus we will remain in peace,” began its relationship with the restaurants in 2001. The five-acre farm adheres to sustainable practices. In fact, the oil used at the restaurants is recycled and converted into biodiesel that powers the farm equipment and delivery van.

Its bounty has grown so abundant that it can now offer produce boxes to the public each week for $28 each.

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Michael Pollan In My Backyard

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Michael Pollan -- the tomato.

Yes, Michael Pollan made a splashy appearance in my backyard recently.

Um, that would be my tomato plant named for the respected food activist, author and journalist, not Mr. Pollan in the flesh, himself.

Of my four tomato seedlings planted this year, it was this one that grew most vigorously and produced not only the first tomatoes of the season, but the most fruit so far, too.

Guess it pays to be named after a man who takes food seriously.

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