Can We Say Kung Pao Cauliflower?

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All the flavors of Kung Pao chicken in vegetarian form.

All the flavors of Kung Pao chicken in vegetarian form.

 

There are many theories as to why Jews flock to Chinese restaurants on Christmas Day.

Some say this affinity, which dates back to the early 19th century, started because Jews and Chinese immigrants shared the commonality of being outliers in a new land.

Others say it’s because these were the only establishments open on the holiday, as Chinese restaurants famously never shut their doors.

I think it’s because who wouldn’t want to celebrate with family and friends around a big round table laden with winter melon soup, steamed dumplings, roast duck, a heap of chow mein and the like?

Whatever the reason, Chinese food definitely deserves a place at the holiday table. “Kung Pao Cauliflower” makes it super easy to inject a little Asian spice, no matter what else you’re serving.

Staub Cookbook

The recipe is from the new “The Staub Cookbook: Modern Recipes for Classic Cast Iron” (Ten Speed Press), of which I received a review copy. It was written with Nashville-based Amanda Frederickson, a former recipe developer for the Williams-Sonoma test kitchen.

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What’s Cooking At Cin-Cin Wine Bar & Restaurant

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Spicy Korean-style fried chicken snuggled inside steamed buns at Cin-Cin.

Spicy Korean-style fried chicken snuggled inside steamed buns at Cin-Cin.

A lot of changes have been underfoot in the past year or so at the ever-popular Cin-Cin Wine Bar & Restaurant in Los Gatos.

First, founder Lisa Rhorer, a former marketing professional-turned-sommelier, sold the restaurant that she opened in 2008 to husband-and-wife Pasquale and Andrea Romano. With Pasquale already a co-founder of her second Los Gatos restaurant, Centenove, it was a fitting choice.

Second, a new chef came on board in May. Executive Chef Chris Velasquez is a familiar face in the South Bay, having worked at Alexander’s Steakhouse in Cupertino, Plumed Horse in Saratoga, The Table in San Jose, and Orchard City Kitchen in Campbell.

On his “free time,” Velasquez also teams with Chef John Shelsta (who’s especially famed for his kouign-amann and other buttery pastry delights) on pop-up Sunday brunches at Zola in Palo Alto, where Shelsta is manning the kitchen.

Head Chef Chris Velasquez.

Head Chef Chris Velasquez.

Velasquez invited me in as a guest of the restaurant recently to see what he’s been up to. He revamped the menu, which used to be primarily centered around small plates. Now, he’s added more entrees and larger portions all around.

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Sponsored: Add Pizzazz To Your Holiday Baking with New Pazazz Apples

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A gluten-free, crust-less dessert made with new Pazazz apples.

A gluten-free, crust-less dessert made with new Pazazz apples.

There’s a new apple in town. And it’s full of pizzazz.

Or should I say pazazz?

The Pazazz apple is a descendent of the Honeycrisp. So if you love the latter as I do, you will go nuts for the new variety, as well.

Like the Honeycrisp, the Pazazz is crisp as can be, making it an ideal apple to eat out of hand. It has just enough tartness to balance its flavor. I think it has a fuller, more winey taste, too.

The process of creating this apple started a decade ago through cross-pollination with a Honeycrisp. The Pazazz is now grown by family orchards across the country, and available at Safeway stores.

Just say "Pazazz''!

Just say “Pazazz”!

When I received samples recently, I knew they would be ideal to bake with.

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Sunset Dining At The Claremont’s Limewood

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A perfect dish of wild salmon at Limewood. (photo by Carolyn Jung)

A perfect dish of wild salmon at Limewood. (Photo by Carolyn Jung)

 

With so many independent restaurants to choose from in the East Bay, why drive to one in the Oakland hills in a fancy hotel?

Because at sunset the view is killer.

And it’s a chance to experience history.

Limewood Bar & Restaurant is located inside the majestic Claremont Club & Spa, a 103-year-old historic landmark spanning 22 acres of greenery on the Oakland-Berkeley border.

You can’t miss the sprawling, castle-like structure when you glance toward the hills. It’s as imposing as it is impressive.

Even if you’re not splurging on a night’s stay at the luxury hotel, you can still enjoy a meal at the restaurant with its open kitchen, clubby atmosphere and bank of large windows.

The historic Claremont Club & Spa. (photo courtesy of the Claremont)

The historic Claremont Club & Spa. (Photo courtesy of the Claremont)

Arwi Odense, hotel executive chef; Joey Hattendorf, Limewood executive chef; and A.J. Thalakkat, executive pastry chef, all joined the property less than two years ago.

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A Sneak Peek at Northern California’s First Shake Shack

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Get ready for fried chicken on a potato bun at the Bay Area's only Shake Shack.

Get ready for fried chicken on a potato bun at the Bay Area’s only Shake Shack.

 

You might as well get in line right now because hordes are no doubt going to descend upon Stanford Shopping Center in Palo Alto on Saturday when the first Northern California Shake Shack finally opens.

Yes, the wildly popular gourmet burger chain by New York’s Danny Meyer will finally open its doors in the Bay Area. It is right next to P.F. Chang’s in the ritzy outdoor mall.

Opening hours will be 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. Friday and Saturday. And the first 100 people through the doors on opening day get a free Shake Shack travel bag.

Last night, I had a chance to get a sneak peek and taste when I was invited to a media preview party.

The Palo Alto Shake Shack in Stanford Shopping Center.

The Palo Alto Shake Shack in Stanford Shopping Center.

The menu boards.

The menu boards.

The interior features reclaimed and repurposed materials.

The interior features reclaimed and repurposed materials.

The 2,491-square-foot former Wells Fargo bank building features outdoor as well as indoor seating, including tabletops made of reclaimed bowling alley lanes.

It’s also cashless. You place your order at self-serve kiosks.

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