Category Archives: Great Finds

It’s Not What You Think

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Sushi. Or is it?

Consider this the ultimate sustainable sushi.

After all, nothing over-fished went into creating this beautiful dish. The maki rolls, salmon egg nigiri, and even the pickled ginger and dab of wasabi you see here are cookies and candies. Yes, all made of chocolate, crisp rice, apricot gummi “eggs,” and other edible items.

Suedy’s Koo-Ki Sushi of San Jose crafts these intricate, realistic-looking sushi sweets by hand. Two sisters — one a former illustrator, the other a former teacher — started the business 13 years ago. They set out to create a unique cookie, and more than succeeded.

Purchase an array of sushi cookie assortments, as well as chocolate chopsticks and “kanpai!” cups at the tiny retail store tucked into a warehouse/office park area of San Jose. Most items also can be ordered online.

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A Non-Alcoholic Alternative Made With Delicious Wine Grapes

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A quenching, non-tipsy beverage. (Photo courtesy of Napa VinJus)

You may already know Food & Vine Inc.’s Salute Sante! of the Napa Valley for its organic, high smoke-point grapeseed oil.

Now, get to know its divine new beverage, Napa VinJus, made from early-picked varietal grapes with low-sugar levels and high acid. The result is a non-boozy, golden-hued drink that is quite tangy, crisp, and with notes of green apple and honeysuckle.

I’m not a fan of sugary sodas, so I really fell for VinJus’ perky, puckery flavor. Indeed, it has about half the sugar of regular grape juice. Enjoy it in place of soda, or as an alternative to a cocktail.

A 750ml bottle sells for $14.50 at www.napavinjus.com/. You’ll also find it at Julia’s Kitchen at Copia in Napa, Go Fish Restaurant in St. Helena, Zuzu Tapas Bar in Napa, and the Culinary Institute of America’s Greystone Campus in St. Helena.

Bouchon Bakery Donuts — For Early-Risers Only

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I’d known about these elusive donuts for awhile. I just never managed to get to Bouchon Bakery in Yountville early enough to snag any.

Until last Sunday.

You see, in addition to the usual variety of baguettes, nutter butter cookie sandwiches, and flaky-beyond-belief croissants, the bakery makes a limited quantity of donuts only on Saturday and Sunday mornings. It amounts to a mere couple dozen of each type of donut offered each day.

They are made in the fryer at next-door Bouchon Bistro before it opens for lunch. Once the doors to the bistro open, the fryer is tied up with orders of irresistible frites instead.

When I arrived at the bakery about 9:40 a.m. last Sunday, there were already about half a dozen people in line, and another half dozen sitting at outside tables, sipping coffee and noshing on brioche and macaroons.

As I inched my way through the doorway, I spotted them — three different types of donuts on the wooden back shelf where all the bread was. There were only about nine donuts left. My heart sank, thinking the people in front of me might buy them all.

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Woodhouse — The Tiffany’s of Chocolates

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I think of Woodhouse Chocolate like that because they are so lady-like elegant, and because I can’t help but picture the gamine actress, Audrey Hepburn, nibbling one of these exquisite bonbons as she gazes at the glittering windows of Tiffany’s.

I’ll use my patented scale of 1 to 10 lip-smackers, with 1 being the “Bleh, save your money” far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some” middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth” supreme ranking.

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