Category Archives: General

Summer Is Even Tastier With Basil and Clementine Olive Oils

Toasted baguette topped with goat cheese, cherry tomatoes, basil, and a drizzle of Enzo Organic Basil Crush.
Toasted baguette topped with goat cheese, cherry tomatoes, basil, and a drizzle of Enzo Organic Basil Crush.

Summer’s tomatoes, green beans, squash, cucumbers and other bounty are so dazzlingly delicious at this time of year, they need little else to enjoy.

But one thing that will complement without overwhelming is a fine olive oil. Look no further than Enzo’s Organic Basil Crush and Organic Clemenine Crush.

The limited release olive oils are made by the Ricchiuti family, who have worked the land in California’s San Joaquin Valley for more than a century. Their olive oils, made with olives grown near Madera, have been a favorite of chefs such as Tyler Florence of San Francisco’s Wayfare Tavern, and Chef de Cuisine Ivan Marquez and Pastry Chef Jason Mattick of Los Angeles’ Broken Spanish. The olive oil line takes its name from the family’s great-grandfather.

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Churn a Batch of Salt & Straw’s Imperial Stout Milk Sorbet with Blackberry-Fig Jam

This sorbet is made with stout, as well as jam loaded with dried Mission figs and fresh blackberries.
This sorbet is made with stout, as well as jam loaded with dried Mission figs and fresh blackberries.

It’s not that I set out to confound my husband.

But when it comes to ice cream, I often can’t help it.

You see, I am married to someone who wants to eat vanilla ice cream — and only vanilla ice cream.

But who wants to live in a world of only vanilla?

Not I, for one.

So when a review copy of the new “Salt & Straw Ice Cream Cookbook” (Clarkson Potter) arrived in the mail, I couldn’t wait to tear into to make something especially fun and inventive.

After all, the ice cream company founded in 2011 in Portland, OR by cousins Tyler and Malek with locations in the Bay Area now, is famed for its zany flavors. Salt & Straw unabashedly does its best to “Keep Portland Weird.”

But that’s not to say that this ice cream maker gives precedence to wacky over excellence. Not at all. Its innovative flavors may have you scratching your head at first, but once you try them, you will marvel at their execution. Don’t just take my word for it. All it takes is to stop by a Salt & Straw ice cream shop to see the lines at all hours of legions of fans who can’t get enough of ice cream flavors you won’t find anywhere else. Best of all, Salt & Straw often incorporates specialty ingredients local to each of its stores.

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The Alluring Nari

Cornish game hen curry with the best roti you’ll ever have — at the new Nari in San Francisco.

The newest restaurant sensation in San Francisco to open its doors just last week is named for the Thai word for “woman.”

It’s an apt moniker because it was opened by a woman as formidable as they get.

The captivating Nari, which opened in the Hotel Kabuki in Japantown, is the latest endeavor by Pim Techamuanvivit, who holds two Michelin stars, one each at Kin Khao in San Francisco’s Parc 55 hotel, and Nahm in Bangkok. Additionally, she operates Kamin, a fast-casual cafe in the International Terminal at San Francisco International Airport.

Born and raised in Bangkok, Techamuanvivit worked in tech in the Bay Area, before becoming one of the earliest breakout blogging stars with her site Chez Pim. Along the way, she wrote a cookbook, then became an artisan jam maker before reinventing herself again as a chef-restaurateur.

In every case, she’s done so with aplomb.

Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.
Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.

So it comes as no surprise that a day before the official opening at a “friends and family” preview dinner, to which I was invited as a guest, her newest restaurant was already hitting it out of the park.

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A Prodigal Son Returns — To Boonville

Grass-fed beef tartare with tomatoes and fiddlehead ferns at the Boonville Hotel restaurant.

Grass-fed beef tartare with tomatoes and fiddlehead ferns at the Boonville Hotel restaurant.

 

BOONVILLE, CA — If there ever was Wine Country royalty, Chef Perry Hoffman and his family are it.

His grandparents, Don and Sally Schmitt bought an old stone building in Yountville in 1978, and transformed it into a charming destination restaurant, before weighing several offers to sell it in 1993. They famously chose Thomas Keller, who went on to turn the French Laundry into a Michelin three-star establishment revered the world over.

Hoffman’s mother founded a Napa Valley florist company that has supplied blooms to the French Laundry for decades. His grandparents went on to restore the Philo Apple Farm that’s now run by Hoffman’s aunt, who also manages the lovely Farmhouse Mercantile store in Boonville.

Across from that store on sleepy main street, Hoffman’s Uncle Johnny has operated the Boonville Hotel for 31 years. It’s where Hoffman got one of his first jobs in the kitchen after high school. It’s where he fondly remembers tasting for the first time both Caesar salad and aioli.

Chef Perry Hoffman's return to the place it all started for him.

Chef Perry Hoffman’s return to the place it all started for him.

So in January, when Hoffman — once the youngest chef in the country to win a Michelin star when he headed √Čtoile at Domain Chandon in Yountville in 2009 — returned to become chef-partner at the quaint roadhouse built in 1860, it marked more than just a new job. It poetically signified a life coming full circle.

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Mark Your Calendars For My Upcoming “East Bay Cooks” Cookbook Events

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Drum roll please: In just about a month, my new cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1), will debut.

The book is a salute to 41 top establishments in the East Bay, with a spotlight on their intriguing stories and delectable recipes. I hope you’ll join me in the celebration of this cool new cookbook at one of the many fun events planned, including signings, lunches, dinners, and a whole lot more.

You may have noticed a new link at the top of my Food Gal site, “Personal Appearances.”

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