Category Archives: Restaurants

Preview IV: Ad Hoc’s Leek Bread Pudding

Posted on by 17 comments

Bread pudding that's super rich, yet light as a souffle.

As far as achievements go, this might be a small feat. But I can happily report that I’ve now succeeded in making all the recipes from the small promo brochure for the upcoming “At Hoc At Home” cookbook (Artisan) by legendary chef, Thomas Keller.

Of the four recipes printed in this sneak-peek brochure, this one for “Leek Bread Pudding” is by far the richest.

Richer than the Ad Hoc chocolate chip cookie recipe? Yup.

Richer than the Ad Hoc pineapple upside-down cake recipe? Uh huh.

Just how rich?

Not only are there three cups of whole milk in this dish, but there is also an equal number of cups of heavy cream.

And the bread used in this particular bread pudding? Oh, that would be very, very, very buttery brioche, which you can make yourself if you feel like channeling your inner Martha Stewart or purchase at a bakery like I did. (Note: Draeger’s stores on the Peninsula make brioche rolls that work perfectly for this dish. I opted to leave the crust on the rolls for this recipe, which originally called for cutting them off. But the crust is so soft on the rolls, it’s fine to do so.)

Crispy on the outside, custardy within.

Yes, this may as far as it gets from a low-cal dish, but I’m here to tell you this decadent dish is far worth each and every calorie.

Read more

Foodie Fun

Posted on by 18 comments

Blueberry shortcake for a good cause. (Photo courtesy of McCormick & Kuleto's)

Indulge in a fresh-baked blueberry shortcake — for a good cause.

Through Aug. 31, McCormick & Kuleto’s in San Francisco is featuring that special dessert for $4.95. For every one sold, the restaurant will make a donation to the American Heart Association.

The shortcake is filled with orange-marinated blueberries and topped with a cloud of whipped cream and creme fraiche.

Enjoy brunch every Saturday and Sunday now at Palo Alto’s Shokolaat.

Shokolaat's eggs benedict on housemade brioche. (Photo courtesy of Shokolaat)

The new seasonal breakfast offerings, available 11:30a.m. to 2 p.m., include such delights as organic buttermilk pancakes served with chocolate or fresh berries; and vegetable omelet with Boursin and caramelized onions. Entrees are priced from $7 to $19.

Brunch with a musical flair is on the menu at 1300 on Fillmore in San Francisco. Every first and third Sundays of the month there, enjoy a gospel brunch.

House band, Future Perfect, features a father-daughter team who performs for an hour at each of two sittings: 11 a.m. and 1 p.m. The three-course brunch is $39 per person. It includes a bellini or mimosa, plus coffee or tea. The brunch features an assorted bread basket, a choice of entree, and a choice of dessert.

An a` la carte brunch is offered on the other Sundays of each month.

A jazz brunch is now being offered Sundays at Left Bank Menlo Park.

Enjoy the sounds of French singer Laurent Fourgo and his combo, while nibbling “Pain Perdu” (French toast with whipped cream and berries, $10.50) or “Salmon Crepes” (with poached salmon, poached eggs, leeks, and hollandaise sauce, $13.50).

Additionally, during Sunday brunch hours, noon to 3 p.m., and during Saturday lunch hours, the restaurant will offer a dessert buffet ($7) stocked with profiteroles, creme brulee, and a chocolate fountain.

Still another musical brunch can be enjoyed at Cetrella in Half Moon Bay from 10:30 a.m. to 2 p.m. July 26, when members of Opera San Jose belt out arias from well-known operas.

Sunday brunch is $35 for prix fixe; a` la carte options also are available. Reservations are required.

Try a free sample of the new Flipped Out ice cream treat. (Photo courtesy of goodsmellmeow.tumblr.com)

Free Ben & Jerry’s, anyone?

Thought that would get your attention.  On four upcoming days in San Francisco, the gourmet ice cream purveyor will be handing out samples of its new Flipped Out ice cream treat. This new concoction is fudge sauce, ice cream and brownies, all contained in a cup that you flip over onto a serving plate to enjoy.

Just find your way to these locations for a sample:

July 18, 11 a.m. to 3 p.m, Union Square.

July 19, 11 a.m. to 3 p.m., Golden Gate Park.

July 21, 11 a.m., Justin Herman Plaza.

July 22, 3 p.m., Justin Herman Plaza.

And you apparently have to RSVP at the Ben & Jerry’s link above.

Meet "Top Chef'''s Fabio in Gilroy. (Photo courtesy of the Gilroy Garlic Festival)

Oooh, the pungent aroma is already in the air for the 31st annual Gilroy Garlic Festival, July 24-16, at Christmas Hill Park.

“Top Chef” fanatics will be happy to know that fan-favorite Chef Fabio Vivani will be host the July 26 “Garlic Showdown,” in which four Bay Area culinary professionals will compete in an “Iron Chef”-like competition.

Read more

A Corn Bread Star

Posted on by 32 comments

A star is born.

When you think of Spago, you think of glitz and glamour.

Of Hollywood stars, and post-Oscar galas.

Of smoked salmon-caviar pizza and decadent tasting menus.

But down-home corn bread?

Not so much.

Well, you should, when it’s this feathery light, tender, and compellingly good.

“Honey-Glazed Spago Corn Bread” is from “Desserts By the Yard” (Houghton Mifflin) by Sherry Yard, executive pastry chef for Wolfgang Puck Worldwide.

OK, corn bread is not technically a dessert. But can you blame Yard for including it in her book when it’s this much of a sure hit? Consider this the summer blockbuster of corn breads. It’s a star turn that you won’t be able to take your eyes — or teeth — off of.

Cornmeal, all-purpose flour, and cake flour combine with eggs, milk, buttermilk, sugar and butter to create a texture that’s moist, airy, yet pleasantly chewy.

After removing the baked corn bread from the oven, you poke holes all over it like you would with an old-fashioned lemon tea cake. Then, brush on a glaze of water, honey, and more butter. The glaze seeps into the cornbread, making it even more moist and rich. It also gives the corn bread a subtle gloss, as well as a lovely whisper of sweetness.

Read more

Preview III: Ad Hoc’s Caramelized Sea Scallops

Posted on by 43 comments

Scallops that are so extraordinarily flavorful, one bite will make you a believer in this recipe.

Simple. Elegant. Timeless.

That’s my mantra when it comes to fashion, architecture, art, and often, even cooking.

And that’s exactly what this dish is all about.

If you’ve been following FoodGal over the past couple of weeks, you know I’ve been cooking my way through the small promotional brochure I got in the mail for the upcoming “Ad Hoc at Home” (Artisan) by Thomas Keller. Unlike the other cookbooks by this esteemed chef, this one promises to be much more accessible to the home cook, being that it’s based on dishes cooked at his most casual of restaurants.

What a tease this is. The brochure only includes four recipes as a sneak preview of the actual book, which won’t be published until November. If early results are any indication, this book looks to be a classic that we’ll all be reaching for time and time again.

Ad Hoc’s “Caramelized Sea Scallops” is the third recipe I’ve made, and like the others, it’s a winner, too. (You can find links to the other Ad Hoc recipes at the end of this post.)

A quick brine is the secret to this dish.

Keller starts with enormous scallops — graded U7, meaning seven make up one pound.

At my local seafood store, I couldn’t find U7. So I settled for “U Be As Big As They Get” — about 11 to one pound.

Keller actually brines the scallops before cooking, too. I’ve brined my share of turkeys, chickens, and pig parts. But never scallops.

He explains that he does this to season them all the way through. And what an amazing technique this is.

Read more

Sundays at the Village Pub

Posted on by 14 comments

Lobster salad is a decadent way to start a Sunday. (Photo courtesy of the Village Pub)

Brunch is now being served on Sundays at the Village Pub in Woodside.

What a way to wake up, too!

Nosh on lemon ricotta souffle pancakes with blueberry butter ($13); eggs Benedict ($15); house-smoked sturgeon with sturgeon caviar ($17); Maine lobster salad with sweet corn blini and succotash $19); and the most expensive item, grilled New York steak with red-wine poached egg, foie gras and black truffles ($31).

Eggs Benedict. (Photo courtesy of the Village Pub)

Proprietor Mark Sullivan, who is also the chef-partner of sister-restaurant, Spruce in San Francisco, has a lot to be proud of lately. First up, a second location of Spruce will open July 29 at the Dakota Mountain Lodge in Utah.

Read more

« Older Entries Recent Entries »