Category Archives: Restaurants

Valentine’s Treats at Baker & Banker, and More

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Red Hot Red Velvet and Strawberry-Champagne cupcakes from Baker & Banker. (Photo courtesy of the restaurant)

Never too Early To Think About Valentine’s Day Treats

Especially when it comes to holiday treats from San Francisco’s Baker & Banker bakery.

While Chef-Owner Jeff Banker will be offering a five-course tasting menu on Valentine’s Day, his wife, Pastry Chef-Owner Lori Baker will be whipping up a bevy of specialty baked goods.

They include an adorable Conversation Heart Cake (red velvet caked with cream cheese frosting or dark chocolate cake with ganache frosting — both shaped like hearts; 6-inch one for $50 or 10-inch one for $85), as well as Red Hot Red Velvet cupcakes ($14 for four), Strawberry Champagne Cupcakes ($14 for four), and a passion fruit cheesecake with guava caramel (a 6-inch one for $30 or a 10-inch one for $50).

Passion fruit cheesecake. (Photo courtesy of Baker & Banker)

Reserve your picks ahead of time to ensure they’re available when you drop by the bakery.

Islands Opens First Bay Area Locale

The beach-themed burger joint, Islands, which started in Los Angeles, has opened its first Bay Area location — at the Crossroads Shopping Center, 20750 Stevens Creek Blvd. in Cupertino.

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The New Edible Silicon Valley

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Don't miss my profile of Jesse Cool in the new Edible Silicon Valley magazine.

Haven’t you scratched your head over the fact that there was an Edible San Francisco, Edible Marin, Edible Monterey Bay and so many others — yet no Edible Silicon Valley magazine?

Wonder no more.

Now, there is one.

Edible Silicon Valley debuted its first issue this month.

Yours truly is proud to be a regular writer for the new publication. Enjoy my first story for the magazine, a profile of Jesse Cool, the Peninsula chef-restaurateur who’s been a long-time champion of sustainable, organic and local foods.

An experimental crop of organic wheat that Cool grew in her backyard.

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NY Chef Seamus Mullen Visits the Bay Area, Call for Local Food Entrepreneurs & More

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Chef Seamus Mullen to sign copies of his cookbook at two appearances. (Photo courtesy of the chef)

Meet Seamus Mullen

Seamus Mullen, chef of Tertulia in New York, will be signing copies of his cookbook, “Seamus Mullen’s Hero Food,” at two upcoming Bay Area appearances.

Diagnosed with rheumatoid arthritis a few years ago, he discovered that his quality of life improved dramatically when he based his cooking on 18 key ingredients, such as olive oil and fresh fish. Learn what other ingredients he favors, along with delicious recipes spotlighting them.

I became an instant fan of his “Mutti’s Blueberry Boy Bait” cake recipe included in the book. In fact, it was so good, I made it twice last summer. For the recipe, click here.

This simple and delightful blueberry cake recipe is featured in Seamus Mullen's book. (Photo by Carolyn Jung)

Mullen will be signing copies at Omnivore Books in San Francisco, 6 p.m. to 7 p.m. Jan 25.

The next day, Jan. 26 from 5 p.m. to 6 p.m., he will appear at Whole Foods in Napa, an event sponsored by Cooperfield’s Cooks.

Calling All Northern California Food Artisans

If you’re a Northern California food artisan, Andrea Blum, culinary artist at Montalvo Arts Center in Saratoga, wants to hear from you.

She has started a project called “My American Pantry” (MAP), in which she is mapping the lush landscape of artisan American food and drink — through aerial photographs.

Just take a look at the image here of 23 Bay Area artisans with their products — everything from seaweed to pies to eggs to chickens to alcohol.

Twenty-three local artisans pictured with their food products. (Photo courtesy of Kenny Blum Photography and Andrea Blum)

Blum’s hope is to celebrate the breadth of the American pantry by eventually creating a map, where people can go to click on the stories, recipes and products of these artisans.

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Hear the Food Gal on KQED’s Forum

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If you missed yesterday’s “Restaurant Roundup” on the airwaves of KQED’s “Forum” program, you missed out.

But not to despair.

You can catch the nearly hour-long podcast to hear what yours truly, along with Restaurant Reviewer Michael Bauer of the San Francisco Chronicle and Jonathan Kauffmann, San Francisco editor of Tasting Table, dished about Bay Area restaurants, chefs and dining trends.

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An Elegant Voyage Awaits at The Sea by Alexander’s Steakhouse

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TThe chocolate souffle at The Sea by Alexander's Steakhouse in Palo Alto.

If Tiffany’s recast itself as a restaurant, it would resemble The Sea by Alexander’s Steakhouse.

All vestiges of tiki-dom have been thoroughly excised from the former Trader Vic’s on El Camino Real in Palo Alto. In its place, the upscale The Sea launches itself in a shimmery, sophisticated palette of watery blues, grays and white. There’s a glass-fronted kitchen and one wall in the dining room with insets for vases of  striking white orchids.

As the name infers, The Sea is the newest concept by the owners of Alexander’s Steakhouse, with locations in Cupertino and San Francisco. Even before it opened, The Sea experienced some troubled waters, what with the abrupt letting go of Jeffrey Stout, the founding chef of Alexander’s and chief operating officer. But if my recent visit as a guest of the restaurant was any indication, The Sea seems to be navigating a smooth course in the hands of Executive Chef Yu Min Lin, whose impressive credits include a stint as chef de cuisine at Providence in Los Angeles, as well as stages at the French Laundry in Yountville and Manresa in Los Gatos. He’s also a trained sushi chef.

Executive Chef Yu Min Lin expedites at the glass-fronted open kitchen.

This is a restaurant that definitely pays attention to the details. You are provided hot towels at the start to pamper your hands. The table is de-crumbed after every course. The bread is made in-house and there are several to choose from. Coffee service at the end of the meal comes on its own compact tray, complete with a chocolate bonbon.

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