Category Archives: Health/Nutrition

Scenes From My Latest Macy’s Event

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Monika Batista and Chef Earl Shaddix get cooking in the Macy's Cellar. (

If you missed the Food Gal’s most recent appearance at Macy’s Union Square in San Francisco last Saturday with Brazilian food entrepreneur Monika Batista, you missed a delightful, delectable time.

But don’t despair.

Thanks to to Macy’s regulars, Barry and Evan Jan, here are photos they took that captured the afternoon’s cooking demo, as Batista showed how to make the Brazilian cheesy snack bread known as pao de quejo.

Gluten-free, they are made from yuca root flour.

Sample plates. (Photo by Barry and Eva Jan)

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A Toast to the Golden Gate Bridge’s 75th Anniversary, Andrea Nguyen Macy’s San Jose Cooking Demo & More

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Golden Gate Bridge Anniversary Cuvee medallion. (Image courtesy of Iron Horse)

Tiny Bubbles to Toast the Golden Gate Bridge

This year, San Francisco’s landmark Golden Gate Bridge celebrates its 75th anniversary on May 27.

Iron Horse wants to help you toast that monumental achievement with a special bottle of bubbly.

The new, limited-edition Golden Gate Bridge 75th Anniversary Cuvee is comprised of a base of 2007 Blanc de Noir. Its pretty rosy color pays tribute to the bridge’s unmistakable hue.

A 750ml bottle is $50. Additionally, 75 etched commemorative jeroboams also were created for $475 each.

Iron Horse will donate $5 from each bottled sold to the Golden Gate National Parks Conservancy.

Join Cookbook Author Andrea Nguyen at Macy’s for a Tofu-Licious Time

(Photo courtesty of Andrea Nguyen)You may think you know tofu. But you don’t know it like Andrea Nguyen does.

My good friend and Bay Area cookbook author, Nguyen has just released her newest book, “Asian Tofu” (Ten Speed Press).

It’s a comprehensive look at the varieties of tofu on the market, as well as recipes for their many delicious uses. There are even directions for making your own tofu from scratch, if you want to give it a whirl.

Nguyen will be doing a cooking demo at the kitchen at Macy’s Valley Fair in San Jose, 1 p.m. May 12. You’ll learn how to make spicy yuba ribbons and get the chance to taste various artisan tofus.

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Enjoying Foie Gras While You Can, Tomato Seedling Sale & More

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Get it while you can -- duck confit burger with foie gras. (Photo courtesy of the Bank Cafe & Bar)

Chef Ken Frank’s Extravagant Foie Gras Duck Burger

Picture rich duck confit formed into a thick patty, then topped with seared foie gras.

At Bank Cafe & Bar in the lobby of the Westin Verasa Napa, Chef Ken Frank of La Toque fame, invites you to taste just that.

The duck foie burger has been a popular fixture on the cafe’s menu since it opened four years ago. Frank plans to continue selling it until July 1, when California will become the only state in the country to ban the sale of foie gras.

Enjoy the $24 burger at lunch or dinner — while you can.

To learn more about Frank’s strong stance against the ban, read this thoughtful piece he penned for the Los Angeles Times.

Northern California Chefs vs. Southern California Chefs in Foie Gras “Battle”

If you happen to be traveling to Los Angeles on May 14, you won’t want to miss this blockbuster chef affair.

Especially because it involves foie gras. A lot of foie gras.

Chefs from the Bay Area will be flying down south to work alongside their notable Southern California counterparts at four top Los Angeles restaurants for one night and one night only. At each of the restaurants, the chefs will be creating a six-course feast of foie gras.

It’s all a benefit for the Coalition for Humane and Ethical Farming Standards (CHEFS), a pro-foie gras organization.

Hiro Sone and Lissa Doumani will be cooking up foie in Southern California for a special event. (Photo courtesy of the chefs

OK, it’s not a full-on battle, per se. But you can be sure the Bay Area chefs will be trying to outdo the Los Angeles ones with their dishes.

Here’s who will be cooking where:

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Marvelous Meatballs — With A New California Whole Wheat Pasta

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A plethora of meatballs to dig into.

“I Love Meatballs!”

That’s the fun title of the newest cookbook (Andrews McMeel) by the ever prolific New York cooking instructor, Rick Rogers, of which I recently received a review copy.

But it might also very well be a mantra we would all shout happily from the rafters.

Come on, say it with me now: I. LOVE. Meatballs.

If that doesn’t put a big smile on your face, I don’t know what will.

Rogers circles the globe with is recipes for meatballs in this book. You’ll find everything from “Beef Meatballs in Pho” to “Persian Meatballs in Pomegranate and Walnut Sauce” to “Chinese Rice-Crusted Meatballs with Soy-Ginger Dip.”

I gravitated to the “Ziti with Sausage Meatballs and Broccolini.” The meatballs are actually made from ground pork and sweet Italian sausages that have been removed from their casings. Mix in shredded onion, egg, and milk-soaked bread crumbs for added moisture.  The results are juicy, fluffy meatballs perfect for nestling in pasta.

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Lines Are Already Forming at Asian Box in Palo Alto

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Asian Box's slogan is: "What's in your box?'' In this one, it's Jasmine rice and seasoned, charred pork.

The fast-casual, gluten-free Asian Box in Palo Alto’s Town & Country Village may have just opened last month. But already, lines are forming for this fun, new concept headed by Executive Chef Grace Nguyen, formerly of the Slanted Door and Out the Door, both in San Francisco.

On a recent Wednesday night, when I was invited to come in as a guest of the restaurant, to-go orders were flying out the door.

Unless it’s a nice day, you’ll most likely want to get your food to go, since there’s only one communal table inside the small space. And folks waiting for their food tend to linger right around it. Otherwise, there are a few tables outside, but no heaters.

But since all the food comes in handy compostable containers, it’s a breeze to grab and go.

The newest eatery in the Town & Country Village in Palo Alto.

Order at the counter, then come back to get it when your name is called.

The concept is simple. You choose the base of your box: Jasmine rice, brown rice, Asian vegetable salad or rice noodles. Then, you pick your favorite protein of the five offered, from six-spice chicken ($7.25) to coconut curry tofu ($6.95) to garlic and soy glazed beef ($8.25).

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