You’re invited to join me in conversation with Chez Panisse founder Alice Waters and her daughter Fanny Singer at 6 p.m., March 11. All virtually, of course. And all part of this year’s Silicon Valley Reads series of events.
Just what was it like to grow up the only child of the iconic chef who launched the California cuisine revolution? Singer, the founder of lifestyle brand Permanent Collection and holder of a doctorate from the University of Cambridge, answers that question and more in her memoir, “Always Home: A Daughter’s Recipes & Stories” (Knopf), which debuted last year.
There’s no denying that those in the food industry are struggling mightily during the pandemic. The new book, “Food People Are The Best People” (Acorn Press) spotlights how 129 renowned California food and beverage professionals are coping and what inspires them during this unprecedented time.
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Newport, OR. — Dungeness crab would surely be part of my last meal, if I was given a choice. Sweet, fluffy, and succulent, it beats lobster any day in my book.
Though I’ve enjoyed it countless times, I’ve never fished for it.
On a recent trip to the lovely central coast of Oregon, my fellow food writers and I, who were guests of Salishan Spa & Golf Resort, were treated to our own private excursion through Yaquina Bay aboard the family-owned Marine Discovery Tours boat.
On a picturesque 70-degree morning, we boarded and set sail. Just be forewarned that the waters can get choppy the farther out you go. But none in our party — even a few who were extremely prone to motion sickness — were done in by the effects.
The dock area in Newport.
You may be richly rewarded for braving the waters, too. We saw whales. Well, at least their blow holes, if not their tails breaking the waves. Still, it made for an unforgettable moment.
Gleneden Beach, OR. — If all you know about this state is its artsy, quirky city of Portland, take a drive to the central coast to see a whole ‘nother side.
That’s just what I did when I was invited with a few other food writers a few weeks ago to stay at Salishan Spa & Golf Resort, following its multi-million-dollar renovation and opening of its new restaurant, Samphire.
The hotel is about two hours from Portland. Its 250 acres of forested land hug the rugged coastline that gets its share of sunshine and misty days at this time of year.
The view outside my room at Salishan.
The 500-case wine cellar at Salishan.
You’ll be relaxing in no time at the spa.
The 205-room property was developed in 1965. The cozy, rustic-chic hotel is decorated with $500,000 worth of art, created by Native American, and other Oregon and Washington artists.