Particularly when it comes to spent mash left over from beer making, that is.
UCLA fraternity brothers Dan Kurzrock and Jordan Schwartz were avid home-brewers who got the idea a few years ago to take that oatmeal-like mash with a nutty, malty flavor and turn it into nutritious energy bars.
After their ReGrained bars became a hit, they tinkered with more products that would highlight the mash, high in fiber and protein, that normally would be discarded or composted by breweries.
The result is their new ReGrained Puffs, a crunchy puffed chip snack that has the airy crispiness of shrimp chips.
The Coconut Collaborative’s Chocolate Dessert Pot is thick and fudgy, and tastes like velvety dark chocolate ganache. Close your eyes, and you can easily imagine enjoying it out of a crystal goblet at a fine restaurant, not out of a plastic cup in your own kitchen.
Attention all chocoholics, don’t miss the first ever Craft Chocolate Experience at San Francisco’s Palace of Fine Arts, March 6 to 8.
This sweet extravaganza will bring bean-to-bar makers, chocolatiers, pastry chefs, and cacao bean farmers from around the world for panel discussions, cooking demos, and a chocolate marketplace with more than 85 artisans sampling and selling their creations.
There’s also an opening night party on March 6, featuring a dazzling array of chocolates, pastries and cocktails.
Tickets for the opening night party are $95 each; a weekend pass to the event is $145 per person.
Celebrate A Milestone For La Cocina
La Cocina, San Francisco’s pioneering kitchen incubator for women, people of color, and immigrants wanting to start food ventures, expects to open its much-anticipated food hall this spring.
Momos at Bini’s Kitchen. (Photo by Eric Wolfinger)
To celebrate the impending debut of La Cocina Marketplace, a landmark all-women operated food hall, the organization is hosting a Week of Women in Food, March 2 to 8. It’s a series of prix fixe dinners spotlighting the seven La Cocina chefs who will make the new food hall their home. For these special dinners, each La Cocina chef will cook alongside a well-known, established Bay Area chef.
These springy udon noodles get their color from a freshwater algae.
These udon noodles may look much like ones tinged with matcha, but their deep moss hue actually comes from green algae.
Chlorella Udon Noodles by Sun Chlorella contain the freshwater algae known as chlorella that’s billed as one of the newest superfoods that’s rich in minerals and vitamins like D and B12.
I had a chance to try samples of the dried noodles, which cook up in all of 5 minutes. Drain, then rinse in cold water, and they’re ready to use in soups, stir-fries or salads.
Make Burma Superstar’s famous tea leaf salad — in the comfort of your own home.
If you’re a fan of Burma Superstar’s signature Burmese tea leaf salad, you’ll be glad to know it’s never been easier to make a version at home now.
No more hunting around fruitlessly for fermented tea leaves or any of the other specialty ingredients needed. Burma Superstar’s new Burma Love Foods Company has put together a Fermented Tea Leaf Salad Kit. It’s vegan to boot.
The kit.
The kit, which should be kept refrigerated until used, comes complete with the already made fermented tea leaf dressing made with organic tea leaves, as well as Burmese Crunchy Mix, which is a blend of crispy yellow split peas, toasted sunflower seeds, fried garlic chips, sesame seeds and roasted peanuts.
(W.W. Norton); and founder Todd Masonis of San Francisco’s 
