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.
Sonoma duck breast with apples and cider jus at The Kitchen.
The Kitchen in Sacramento offers a Michelin-starred dining experience like no other.
It is like fine-dining in the middle of a rollicking three-ring circus with Executive Chef Kelly McCown its ring leader, bellowing warm welcomes, directions for the evening, and goofy jokes the entire time.
Banish any thoughts of a starred restaurant being staid, stuffy, stiff or oppressive. This is as far from that as it gets.
Earlier this fall, my husband, his nephew and I decided to check out the restaurant, paying our own way. Although my husband and his nephew grew up in Sacramento, this was the first time for all of us to The Kitchen, which opened in 1991, and has long been regarded as one of the Capitol’s best restaurants. We figured there was no time better than now, when the Michelin Guide expanded this year to encompass the entire state of California, and awarded Sacramento’s only star to The Kitchen.
Nothing quite prepares you for this singular experience, though. Dining at The Kitchen is like dinner and a show — all in one.
Executive Chef Kelly McCown at the center of the open kitchen.
The dining room is taken up by the open-kitchen that has seats all round it. Around the perimeter of the room, there are more tables, all bar-height — all the better to see the kitchen that’s akin to a theater stage, only with flames and the most delicious smells.
A spread of sushi — before the dinner even starts.
Immediately, you’re encouraged to walk around most anywhere — through the wine cellar, into the courtyard, into the open kitchen, and into the back production kitchen.
Beyond the tree and wreath, add a little more green to your holidays with this spectacular matcha cream pie.
With a new year dawning, let’s all be brave enough to pledge to trust our gut instincts more.
I know so many friends who agonize over situations — analyzing, re-analyzing, and plain over-analyzing — before taking action, even if they know in their heart immediately what they should do.
I’ve been there many a time, myself.
Case in point: this “Matcha Cream Pie” recipe, which appeared in the Wall Street Journal in September.
It’s a recreation of the signature dessert at Stonemill Matcha in San Francisco by Pastry Chef Mikiko Yui.
It’s a dazzler, covered in a cloud of orange zest-scented whipped cream. It’s only when you cut into it that it truly reveals itself with its dramatic deep green filling made with matcha.
Bull’s blood beets and their greens on a bed of labneh at the new Meso.
Renowned Chef Roland Passot now boasts a trifecta of restaurants at San Jose’s Santana Row. Joining his LB Steak and Left Bank Brasserie, his new Meso opened its doors in November in a newer section of the mixed use complex right near tech firm Splunk.
The modern upscale Mediterranean restaurant not only sports an elegant design by Oakland’s Arcsine, the firm that also created the look of Duende in Oakland and Wursthall in San Mateo, but a head chef with an impressive background. Executive Gregory Short spent many years working at The French Laundry in Napa before taking the helm of Masa’s in San Francisco. He even lured fellow French Laundry alum Pastry Chef Eva Wong to join him at Meso.
While a master at French food and techniques, Short acknowledged there was a learning curve for him when it came to Middle Eastern cuisines. But as he told me a few weeks ago when I was invited in as a guest of the restaurant, he combed through a myriad of books to hone in on the distinct flavors of the region.
The bar evokes Morocco. The fountain wall in the dining room.
Meso, which means ”middle,” immediately transports you to that area with its color scheme of cool blues of the Mediterranean sky and sea. Patterned metal screens, curved archways, and a blue-purple lighted fountain divider in the spacious dining room give the air of modern Morocco.
Chef Gloria Dominguez, who nutured Tamarindo Antojeria Mexicana for 14 years. (Photo by Eva Kolenko)
Chef Gloria Dominguez was nearly set to sign a lease
for a restaurant space in Tucson, AZ in 2005 when her architect son Alfonso
called to stop her. He had found the perfect place in Old Oakland, a Victorian
with soaring ceilings and immense possibility. No matter if the neighborhood
was rather a ghost town back then with empty storefronts all around, Gloria and
Alfonso believed in it.
They put their heart and soul into creating Tamarindo Antojeria Mexicana. They transformed the space into a vibrant oasis with a pressed tin ceiling, vivid canvasses, and artsy white-washed wood chairs that Alfonso made himself. He created what’s thought to be the first Mezcal-focused bar in the area, serving up inventive cocktails to be enjoyed as old black and white Mexican movies projected on one of the walls of the lounge. Gloria attracted crowds, including the coaches and players of the Golden State Warriors, for her authentic chiles en nogada and chicken mole.
But now after 14 years, they plan to close the
restaurant, following notice from their landlord that their rent was not only
going to increase, but that they were limited to a two-year lease.
The restaurant’s last dinner service will be Nov. 30. After that, the restaurant will be available for private bookings through the end of December. The bar will be open during limited hours, 5 p.m. to 9 p.m., Thursdays, Fridays, and Saturdays until the end of the year. And a special mezcal and tequila tasting on Dec. 8. Tickets are $55 each.
A: Very, very difficult. Every day, I couldn’t sleep. It really hurt my son, too. There are so many beautiful memories here and all the graduations, proposals, bridal showers and weddings that were celebrated. People have been coming by with tears in their eyes and choking up.
Sometimes I think that things happen for a reason, though. I think better things will come along. Some investors who are doing projects in San Francisco and Walnut Creek have already approached us. We haven’t made any decisions. We’lll just see how it goes. We don’t want to rush into things.
Q:
You still have your other restaurant in Antioch?
A: Yes, Taqueria Salsa, which we opened in 1988, which is much more casual. When we first opened, it was going to be everything with masa — like gorditas and sopes. But then we started selling burritos for the students and the Kaiser employees. Everyone always wants burritos. They are the Mexican burger. (laughs)
Q:
When Tamarindo closes, what will you do with your time?
(Figure 1). Last week, I had a chance to talk to her about the restaurant’s impending closure and what the future holds.