Meet piquette — quite possibly your favorite new summer sip.
This traditional French drink, whose name means “little wine,” is actually made by adding water to grape pomace (the skins, seeds and stems of the grapes left over after pressing), and fermenting the residual sugars.
It makes for a light tasting, low alcohol beverage.
In June, Une Femme Wines launched two canned piquettes that I had a chance to sample.
The brand was founded by Jen Pelka, owner of the now shuttered the Riddler, a Champagne bar in New York City and San Francisco, and her brother Zach.
Its intent is to produce only Champagne and sparkling wine made by women. In fact, for every bottle sold, the company makes a donation to a charity benefiting women.
With 8 percent ABV, the piquettes come in 250ml pull-tab cans.
To the mix of amphitheater, movieplex and Google headquarters on this stretch of North Shoreline Boulevard in Mountain View came a swank new hotel last year.
In June, that property, the 200-room Shashi Hotel, positioned itself as even more of a destination when it opened its restaurant, Broma, with Chief Culinary Director Jarad Gallagher, formerly of Michelin-starred Chez TJ in Mountain View, and Executive Chef Aubree Arndt, formerly of Loma Brewing Company in Los Gatos.
This is the first restaurant by the Shashi Group, which also owns the Aloft hotels in the South Bay and The Nest boutique hotel in Palo Alto.
Last year, the Shashi Hotel opened its Emerald Hour bar and cocktail lounge. Still to come are a coffee shop called Carte Blanche, and a fine-dining restaurant, Belle Terra.
Last week, I had a chance to check out Broma, its Spanish-Portuguese restaurant, when I was invited in as a guest.
At this Burlingame spot, you will find a refashioned brighter interior, an added parklet, a new menu and name change, and owner Ajay Walia no longer greeting you in a sharp suit, but casual shirt and slacks.
In June, Walia closed his former Michelin-starred, fine-dining Rasa on this property, and morphed it into the second outpost of his Saffron (the original is in San Carlos). It was a difficult decision, he says, but one necessitated by the challenges of the pandemic.
Yet despite the transformation, Walia doesn’t believe anything is radically different.
“We’re still buying the same ingredients, and cooking with the same standards,” he says. “The only thing that has changed is people’s expectations.”
Indeed, when I was invited in as a guest of the restaurant last week to dine outside, I found the food as delightful as ever.
At the start of this nearly 1,000-page tome, you are instructed not to use this book for the following three things:
For academic research. For dieting. Or for a doorstop.
You have to to love a cookbook that announces itself with such honesty and presence. And “The Essential New York Times Cookbook” (W.W. Norton & Co., 2021), of which I received a review copy, certainly does.
It was written by former Times’ food writer and food editor, Amanda Hesser, who went on to co-found Food52.
It’s actually an updated version of the original book that came out in 2010.
Hesser took on the challenge to once again wade through the Times’ immense 150-year-old archives. This time around, she also called upon the expertise of cooks of color to add more global recipes, including ones from Nigeria, Tibet, Thailand, and China.
In the process, she ended up jettisoning 65 former recipes in the book and adding instead 120 new ones that are more culturally diverse. She includes the date each recipe appeared, too, providing a fascinating look at how our tastes and techniques have changed or stayed the same.