Last year, the Nob Hill hotel added an apiary to its rooftop terrace just outside its Seven Stills restaurant. Now, it’s reaping the sweet rewards of those bee hives — from honey that’s accenting fun offerings on the menu.
I had a chance to try a few recently, when I was invited as an overnight guest of the hotel.
Take a seat at the bar or one of the tables in the restaurant that’s open to the lobby to order one of the specialty cocktails ($15 each) that are all named for movies that were filmed in San Francisco.
The book, of which I received a review copy, is by Austin-based Paula Disbrowe, a grilling expert and veteran cookbook writer.
There are 100 recipes included. What’s really fun is that most go way beyond the norm of just throwing a steak or piece of chicken on a grill or in a smoker. Instead, Disbrowe really opens your eyes to possibilities you may never have even considered.
Just get a load of recipes such as “Smoked Arbol Honey,” “Dirty Martini with Smoked Castelvetrano Olives,” “Smoked Onion and Cheddar Tart,” Beef Tenderloin with Smoked Garlic Aioli,” and “Burnt Marshmallow Krispies.”
With its luxurious cream center that spills out of a ball of mozzarella, burrata is one of my favorite cheeses. So I just had to take a go at “Smoked Barley with Blistered Tomatoes & Burrata.”
Is it really worth it to set up a smoker and spend about 35 minutes to smoke barley grains?
If you don’t know this ancient grain, summer is the perfect time to give it a try.
It’s a lot like bulgur, except that freekeh is roasted young green whole wheat kernels, while the former is cracked, hulled parboiled whole wheat kernels. As such, bulgur cooks in a flash, while freekeh takes about 20 minutes or so. The tiny grains of both are packed with fiber and protein, and cook up with with a slight chewy texture. I think freekeh tastes just a little toastier.
Grains like these, which are staples of Middle Eastern cuisines, make incredible summer salads or side dishes. You’re probably already familiar with bulgar in tabbouleh salads. Freekeh can be used in the same way.
Enjoy it in this tasty, texture-tantalizing “Fig, Walnut & Freekeh Salad.”
Lundberg Family Farms combine corn and rice to make tortilla chips that taste like cheese pizza.
For three generations since 1937, the Lundberg Family has been synonymous with premium rice.
On 6,000 acres in the Sacramento Valley, it grows 18 varieties of rice — all non-GMO, and all certified gluten-free. It was also only the second farm in California to be certified organic.
Over the years, “The family has had many offers for both the land or the company, but they have a legacy they want to continue,” says Janet Souza, public relations and design manager for the farm. “They have never entertained any of those offers.”
Fortunately, for consumers, they just keep looking for new rice varieties to grow and new products to make. I had a chance recently to try samples of some of Lundberg’s newer products.
Bold Bites are small organic tortilla chips — that have the addition of rice in them. That makes them denser in texture. They are not as shatteringly crisp, but still plenty crunchy. They’re also gluten-free.