Category Archives: Restaurants

Cake Art, America’s Cup Cocktail & More

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Artist Gary Komarin paints images of cakes on brown paper bags. (Image courtesy of the artist)

Cake Paintings at March in San Francisco

Cake — without the calories. That’s what you’ll find at Marche, the gourmet kitchenware store in San Francisco, when it hosts an exhibit by artist Gary Komarin, Sept. 28 through the end of November.

The whimsical artwork consists of water-based enamel and spackle paintings of cakes on paper bags.

“I have long been intrigued by the way paper bags are designed and the way that they fold back into such a beautifully flat object after being so very volumetric in their ‘open’ stance,” said Komarin in a statement.   “These bags have a terrific surface on which to paint and an almost puffy physicality once paint is applied.”

Komarin’s work was inspired by his mother, a consummate baker, and his father, an architect.

A cocktail to salute the America's Cup. (Photo courtesy of Michael Mina restaurant)

America’s Cup Cocktail

Hoist a drink to the America’s Cup World Series, which will take place in the San Francisco Bay, Aug. 21-26 and Oct. 2-7.

You can with a specially prepared cocktail, the AC45, available at Michael Mina restaurant and RN74, both in San Francisco.

The beguiling concoction is a blend of Carpano Antica, Velvet Falernum and Earl Grey tea that’s shaken, poured into a tall glass of ice, then garnished with black lava sea salt and nori.

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Susan Feniger’s Soba Noodle Salad

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Dig your chopsticks into Susan Feniger's light, bright soba salad.

You may know Los Angeles Chef Susan Feniger from her recent appearances on “Top Chef Masters,” first as a competitor and this season as a judge.

But she’ll be the first to tell you that TV is not exactly her cup of tea.

“Some people love it,” she told me in a recent phone interview. “But it’s not one of those things that I love to do. Once I won the first round and didn’t get kicked off at the start, I was happy. But judging is a whole lot easier than competing, that’s for sure.”

Over the years, Feniger and business partner Chef Mary Sue Milliken have won legions of fans for their Latin flair at their Border Grill restaurants. In 2009, though, Feniger struck out on her own to open Susan Feniger’s Street in Los Angeles, just as global street food would become a phenomenon with the likes of food trucks serving up inexpensive, boldly flavored ethnic food to the masses.

Feniger would love to tell you she predicted it all by looking in a crystal ball. But really, she says, she lucked out with the timing when she decided to follow her passion.

“When I took my first trip to India in 1981 and ate on the streets there, it moved me away from the formal kitchen,” she says. “Now, with social media, the world is a much smaller place and much more available. Our eyes have been opened to the rest of the world beyond France or Mexico. There’s this whole world of cuisines out there that is so exciting now.”

That includes Japan, which was her inspiration for “Chilled Soba Noodles with Spicy Orange Sesame and Tofu.”

The recipe is from her new cookbook, “Susan Feniger’s Street Food” (Clarkson Potter), of which I recently received a review copy. The book contains 83 recipes from her Street restaurant that span the globe, from Tunisian chicken kebabs with currants and olives to Thai creamed corn with coconut milk to Trinidad duck and potato curry with plaintain and green beans.

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A Taste of the Breathtaking Sonoma Coast at Timber Cove Inn

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The famous Benny Bufano obelisk that soars over the Timber Cove Inn's property

Timber Cove Inn, in the tiny town of Jenner not far from Bodega Bay, was originally opened 49 years ago, making it more than twice as old as its current chef.

Executive Chef Benjamin St. Clair of the inn’s Alexander’s restaurant is all of 22 years of age.

But he’s been working in kitchens since he was 16 and has worked with the likes of Bay Area Chef Joey Altman. He may be barely old enough to drink legally, but his prowess behind the burners is already evident.

Last month, I had a chance to experience his cooking when I was invited to be a guest of the inn, located about 90 miles north of San Francisco, just off a narrow, twisty section of Highway 1, where you’ll likely encounter cyclists precariously hugging the non-existent shoulder and cows grazing just inches from the road.

The inn sits on 25 acres of rugged cliffs overlooking the Pacific Ocean. How gorgeous is the setting? So breathtaking that the late famed photographer Ansel Adams often captured the images of the seaside scenery.

The full totem with the inn in the foreground.

A seat with a view.

The view from an ocean-front room.

There are pathways that meander around the picturesque grounds, along with strategically placed Adirondack chairs to just take a moment to bask in the view. And fire pits so you can enjoy the outdoors even when night falls.

You can’t missed the soaring Benny Bufano Peace Obelisk that stands 93 feet tall. The totem, erected during the Cold War era, depicts the Madonna and child, with an outstretched hand at the top. You can actually pick you way up a rocky path to get to the obelisk, which technically encompasses one of California’s tiniest parks, according to Keith Hill, the inn’s general manager. Would you believe that the hand was transported to the top by helicopter — and accidentally put on backward by the sculptor’s assistants? But when Bufano saw it, Hill says, he liked it so much he didn’t complain.

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San Francisco Cooking School Debuts, SMIP Ranch Dinner & More

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The team behind the new San Francisco Cooking School: (left to right) Bill Corbett, Catherine Pantsios, Craig Stoll, Jodi Liano and Daniel Patterson. (Photo courtesy of the school)

New San Francisco Cooking School

The new San Francisco Cooking School in the Civic Center neighborhood promises to shake things up.

What makes this one so different?

It plans to do away with teaching archaic disciplines such as ice sculpture carving and aspic making (still commonly taught at other culinary schools)  for more useful, contemporary skills instead.

What’s more, some of the city’s most esteemed chefs have been appointed as deans and advisers.

We’re talking the likes of Daniel Patterson of Coi, Craig Stoll of Delfina and Bill Corbett of Absinthe as deans; and Stuart Brioza of State Bird Provisions, Melissa Perello of Frances and Ryan Farr of 4505 Meats as advisers, among others.

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It’s All Greek at Dio Deka

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A gorgeous blueberry-white chocolate parfait at Dio Deka.

Well, except for the chef.

Marty Cattaneo admits he’d never really cooked Greek food before taking over the head chef position at the high-end Dio Deka in Los Gatos nearly two years ago.

But that didn’t stop this talented chef who has cooked with David Kinch at Manresa in Los Gatos, Jeremy Fox at Ubuntu in Napa and helped in the development of the cookbook, “Mourad: New Moroccan” (Artisan) by Mourad Lahlou of Aziza in San Francisco. In fact, if you catch a rerun of “Iron Chef America” on the Food Network, you’ll spot Cattaneo in the background as one of Lahlou’s sous chefs in his battle.

Because of the similarities between Moroccan and Greek cuisines, Cattaneo felt comfortable enough stepping into this challenging role. Plus, it helped that he studied every Greek cookbook he could get his hands on.

He doesn’t consider what he does at Dio Deka traditional Greek food by any means. But after getting a chance to experience his food as a recent guest of the restaurant, I can attest that it’s downright delicious and inspired, nevertheless.

A peek into the open-kitchen on a busy night.

After weathering a few chef changes over the past five years, Dio Deka remains as popular as ever. Even on a Wednesday night, the dining room was packed. There were even two private parties going on at the same time. Located in the Hotel Los Gatos, it’s a loud, lively restaurant, but with quiet, subtle touches like the fresh rosemary sprig tucked into your napkin at the table.

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