Category Archives: Great Finds

Oakland’s New Cerruti Cellars Urban Winery

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The first vintage made by Tudal Winery, which includes a hand-drawn label done by John Tudal's mother.

For proof that the East Bay is turning into a hub for urban wineries, look no further than the new Cerruti Cellars, which is expected to open any day now across from Jack London Square in Oakland.

Yes, wine-making not in a bucolic, serene setting but a gritty one full of asphalt and concrete.

Nowadays, you’ll find just that at the 22 cosmopolitan wineries that make up the East Bay Vintners Alliance, whose members span Alameda to North Berkeley.

Winery owner John Tudal, holding up an old receipt from his family's produce farm.

John Tudal acknowledges that he’s taken some ribbing from his Napa Valley neighbors, where he operates his family’s more high-end Tudal Winery, about setting up shop in Oakland for his moderately priced Cerruti Cellars wines, which includes the well-known Tractor Shed Red.

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Presenting Auberge du Soleil’s Torte au Chocolat

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The magnificent, but pricey, Torte au Chocolat.

There are 11 layers in this showstopping cake made by the Michelin-starred Auberge du Soleil in the Napa Valley.

That’s layer upon layer of crisp hazelnut dacquoise, chocolate cremeux, pureed organic hazelnuts and dark chocolate ganache. It’s crunchy, nutty, densely rich and oh-so luxe tasting. The signature creation of renowned Pastry Chef Paul Lemieux, it comes packaged in a novel round gift box that splits open for easy removal of the cake.

How cool is this packaging?

This beauty, which can serve 6 to 8, can be yours — or that of a well-deserving friend or family member — for $57.50.

If that’s a little too rich for your pocketbook, you’ll be glad to know that the resort has added some more affordable items to its line of “Sweets from Soleil.” Recently, I had a chance to try samples of this glam cake and the newest sweet treats.

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Luke’s Local: A Taste of Local and Sustainable at a Caltrain Station

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Owner Luke Chappell outside his Luke's Local store at the Caltrain station.

As you race to catch the train home after a day that’s left you running on empty, wouldn’t it be great to pick up a fresh, nourishing, convenient meal for the ride home?

You can if you stop at the San Mateo Hillsdale Caltrain station, where Luke’s Local opened this spring in an old, vacant ticket office.

This is a convenience store that’s all about local and sustainable food products, as well as gourmet-to-go meals, made fresh daily by a former San Francisco restaurant chef. We’re talking Dungeness crab mac ‘n’ cheese, skirt steak with creamed corn, and chicken stuffed with chevre — all precooked and packaged (at $7.99 each) for you to take home to heat up easily.

Or grab a dripped-to-order Blue Bottle coffee, a pastry from San Francisco’s Sandbox Bakery, an organic locally grown apple, a Free-Trade banana, or a chorizo breakfast burrito ($3.49) that you can nuke in the microwave there to nosh on your morning commute. And yes, Caltrain does allow food and beverages on its trains.

The front of the store, just a few steps from the train tracks.

Sure, the Palo Alto Caltrain station boasts a gourmet coffee kiosk. And the San Francisco station has a coffee stand and a Subway sandwich shop. But the Hillsdale station, where 1,300 passengers go through daily, is the only one with meals like this, prepared by Adel Benmahdi, who used to work at Orson in San Francisco.

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Glam Truffle Popcorn and the Winner of the Food Gal $100 Giveaway

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Ahhhhh. I love the smell of black truffle popcorn in the afternoon.

It smells like pure decadence.

You have to admit there is something a little naughty about dressing up lowbrow popcorn with truffle oil, of all things.

Oh, I know, some of you are so over truffle oil. And the purists out there scoff that many of the ones on the market have no actual truffle in them.

But there’s no denying the haunting quality of the heady aroma of the pricey tuber.

Now, you can enjoy the uptown combo of popcorn and black truffle oil in a convenient kit by San Francisco’s 479° Popcorn.

The “Pop It Yourself Kit” ($45) comes complete with a 32-ounce jar of heirloom popcorn: Shaman Blue, Yellow Topaz, Dakota Black and White Diamond; a 16.5-ounce canister of La Tourangelle Black Truffle Oil (grapeseed oil infused with “black truffle aroma”); 2 packets of Gourmet Black Truffle Sea Salt (made with Mediterranean sea salt and shaved italian black truffles); 10 paper popcorn cones; and instructions.

The "Pop It Yourself Kit.''

The company, named for the precise popping temperature best for popcorn, was founded by husband-and-wife, Andy and Jean Arnold. All of their popcorn products are certified organic and purchased from small suppliers.

After I received a sample kit, my hubby has been begging me to make the popcorn every weekend. Dare I confess that sometimes we even enjoy a huge bowl as our lunch?

The quality of the kernels is unparalleled. There’s a real freshness to them that you don’t find in supermarket ones.

Pop some up, then drizzle on some truffle oil and sprinkle on some truffle salt. I defy anyone who makes a batch not to devour it. Once you get a whiff of the truffle oil hitting the hot, fresh popcorn, you just surrender to it.

Contest Winner(s): Now, for something else a little decadent — a $100 CSN gift card giveaway, good at any CSN online store.

As you recall in this latest Food Gal contest, I asked you to tell me about the best food-related gift you’ve ever received. Your answers touched my heart, made me laugh out loud, and were just priceless to read.

It was hard to pick just one winner. So, I didn’t. Besides the grand prize winner who will receive the $100 gift card, I’m adding second- and third-place winners, who will each receive a culinary-related book from my vast collection.

Thank you all for participating. Without further adieu, here are the winners:

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Unusual New Peppers from East Palo Alto’s Happy Quail Farms

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Some like it hot. Or at least tongue-tingling.

That’s what Happy Quail Farms of East Palo Alto is hoping with its two new spicy peppers. Owner David Winsberg is believed to be the only one in the United States selling the Guindilla Verde from Bilbao, Spain and the Shaerma from Bhutan.

The light green, heirloom Guindilla Verde, with its grassy flavor and moderate heat, is perfect in piperade, egg scrambles, stir-fries or simply grilled and served alongside steaks. When it turns red, taking on a sweeter note, it’s typically used in Spanish chorizo, giving the sausages their distinctive, crimson tinge.

The dark green Shaerma is practically a national treasure in Bhutan, gracing almost every meal of the day.  Similar to a New Mexico Hatch chile in spiciness and to a Pimiento de Padron in flavor, this tender pepper is fairly hot, making it ideal for dishes with cheese to tame it a tad.

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