Japanese aesthetics are all about precision and perfection — even when it comes to a simple cup of coffee.
Palo Alto-based Dripdash brought that sentiment to the United States this year with its Kyoto-style, cold-brewed, slow-dripped coffee.
How slow? Apparently, only one drop of water per second gets poured over the grounds in a process that takes 16 hours.
The glacial-pace process makes for a highly caffeinated brew. And the taste?
I had a chance to experience it for myself when I was sent samples.
This is one incredibly smooth coffee. The pronounced acidity I’ve often found with other cold brews is decidedly missing here. Instead, what you get is coffee that tastes more balanced, with tempered bitterness, a silkiness on the palate, and a long, soft finish. If coffee can be somehow relaxing and invigorating at the same time, Dripdash nails it.
One smooth operator.
The 6-ounce bottles are available on GoodEggs for $3.99 each. Or in a six-pack on the Dripdash site for $37.
Made in the United States, Proclamation Goods’ pans.
Less is more — even when it comes to outfitting your kitchen.
That’s the philosophy of Proclamation Goods, a new cookware company built on the belief that you really only need two pans in your cooking arsenal: a 12-inch skillet and a 7-quart pot.
The company was founded by CEO Chris Burrage, former general manager of Casper mattresses, and Chief Product Officer Tony Leo, former head of design at Pottery Barn.
With that kind of pedigree, you’d expect the pans to be of high quality. And they are, as I found when I was given a free set to test drive.
Made in the United States, the set of two pans, which comes with one lid that can fit either, retails for about $379.
The skillet and pot can be attached via handles that come together in a hinge to create a dutch oven.
The first thing you notice when you pick them up is their heft. These are heavy-duty pans with a streamlined design. The pot is made of gleaming stainless steel, and the skillet comes in either stainless steel or carbon steel. I was kindly sent one of each, and I will say you will surely get an arm workout wielding the carbon steel one, which is much weightier like cast-iron.
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?
An impressive addition to your holiday table that’s super simple to make.
This hearty bread bakes up with the heavenly scent of rosemary, a dense yet soft crumb, and a sturdy crust as impressive as one from an artisan bakery.
Best yet, there’s no fussing with yeast or hours of proofing time to let the dough rise.
“Rosemary Clodagh Bread” is a take on Irish soda bread. It’s from the new “Clodagh’s Suppers: Suppers to Celebrate the Seasons” (Kyle), of which I received a review copy. The book is by Clodaugh McKenna, chef and owner of the now-shuttered restaurant, Clodagh’s Kitchen in Dublin, who has been hailed as Ireland’s Rachael Ray for her breezy manner and approachable cooking.
The collection of one-page recipes definitely don’t intimidate yet they’re enticing enough to want to make for company. McKenna also helpfully includes themed menus to give you ideas on putting dishes together. Savor everything from “Maple & Harissa Chicken Wings with Tabbouleh” and “Irish Farmhouse Cheese Souffle” to “Roast Butternut Squash, Blue Cheese & Saffron Pappardelle” and “Plum Pudding Ice Cream.”
Intense tasting roasted mushrooms — thanks to a technique that goes against all common wisdom.
When is a no-no a triumphant yes-yes?
When it is this recipe and technique for “Roasted Mushrooms with Parmesan and Pine Nuts.”
You know that old adage that one should never wash or rinse mushrooms with water but simply brush them clean? (Not that I ever actually followed that, mind you.)
Well, leave it to America’s Test Kitchen to turn that line of thinking completely topsy-turvy on its head.
In this super simple side dish recipe, you not only introduce water to uncooked, fresh mushrooms big-time, but you actually soak and submerge them in salted water for a whole 10 minutes.
How crazy is that?
Crazy brilliant, actually. Much like brining your holiday turkey, this same technique imparts moisture and flavors the mushrooms from the outside in.
This huge tome is a collection of 1,001 side dish recipes that is sure to complete any weeknight meal or festive holiday repast. At this time of year, it’s a must-have for dishes such as “Caesar Brussels Sprouts,” “Freekeh Salad with Butternut Squash, Walnuts, and Raisins,” “Mashed Sweet Potatoes with Chipotle and Lime,” and “Slow-Cooker Creamy Braised Leeks.”
(Figure 1). Last week, I had a chance to talk to her about the restaurant’s impending closure and what the future holds.
(Kyle), of which I received a review copy. The book is by 
by America’s Test Kitchen, of which I received a review copy.