It’s been a banner time for chef and chocolatier, Shekoh Moossavi, who not only opened her Shekoh Confections, 2305 El Camino Real near California Avenue in Palo Alto last March, but added a second location in downtown Palo Alto last month.
Now, starting this Thursday at the downtown outpost, 444 University Ave., she’s upping her offerings to include lunch (11:30 a.m. to 2 p.m.) and dinner (5 p.m. to 9 p.m.) six nights a week (except Mondays, when the shop is closed).
At lunch, look for salads, sandwiches, and her heartfelt wild mushroom soup with mint — her mom’s recipe that she has featured at every restaurant she’s ever opened. At dinner, the fare will be simple yet satisfying with the likes of risotto, polenta, and lamb shanks. With a liquor license recently approved, look for wines coming soon to complement the meals.
Like all the chocolate bonbons, marshmallows, nougats, madeleines, and other confections, Moossavi will be making all of the savory items, too.
With fresh wild Alaskan salmon a pretty penny and California’s commercial salmon fishing seasoned cancelled this year because of dwindling wild stocks, what’s a salmon lover to do?
Open up a can.
Canned salmon has come a long way since my childhood, when my economical mom would pry open the top of a tin and plop out the contents, bones and all that were soft enough to actually eat, but perhaps not the most attractive looking.
Sausalito’s Safe Catch takes canned salmon to new heights, First, it sources sustainable salmon from the Alaska Salmon Fishery or northern Pacific Ocean, following the Monterey Bay Aquarium’s Seafood Watch Guide. Second, every salmon is tested for mercury, with Safe Catch accepting only those that are 25 times lower than the FDA action limit. Third, each can contains no fillers, just salmon and salt.
Sometimes I think I ought to be nicknamed “Condiment Carolyn.”
That’s because my fridge is usually filled with all manner of condiments. My husband even jokes that if I packed a hot dog or burger bun with condiments — and nothing but — I would be quite happy.
So, when samples of Small Town Cultures landed on my porch, I couldn’t wait to try these small-batch, fermented condiments.
Cori Deans started her company in the Adirondacks to manage her Crohn’s disease, after finding that symptoms of her autoimmune disease began to subside after changing her diet to include more fermented foods rich in prebiotics and probiotics.
She now has a whole line of raw, fermented foods made without preservatives, added sugar or added vinegar. They are also all gluten-free, vegan, and non-GMO.
Moderately priced, racy New Zealand Sauvignon Blancs are my usual go-to spring and summer sips. Napa Valley’s Arkenstone Sauvignon Blancs stand in stark contrast to those.
With the 2020 Arkenstone Howell Mountain Estate Blanc priced at $125, and the 2017 Arkenstone Howell Mountain Estate Reserve Sauvignon Blanc priced at $200, these wines, which arrived as samples, were surely the most expensive Sauvignon Blancs I’ve had.
They’re crafted by winemaker Sam Kaplan, who has been with the small, family-owned winery since 2006. Owned by husband-and-wife Ron and Susan Krausz, this high-elevation Howell Mountain property rises to more than 1,650 feet above sea level.
That means the organically farmed, 13-acre estate vineyard sits above the fog line, making for more hours of sunlight that translates into riper, more concentrated grapes.
Like a Supreme drop, these are small-batch productions that wait for no one, meaning once they sell out, you’re out of luck.
I had a chance to sample these creations that sell for $9.99 per bar on the TCHO web site. The respective bars are also sold at the three partnering businesses: Third Culture Bakery’s Bay Area locations, Oakland Zoo, and Fieldwork Brewing Co.
The Perfect Matcha was inspired by Third Culture Bakery’s popular strawberry, lychee and matcha latte.