KIND Healthy Grains Clusters and A Food Gal Giveaway

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Dark Chocolate & Cranberry Clusters by KIND.

Dark Chocolate & Cranberry Clusters by KIND.

I admit that when I open a bag of granola, I pick out the prized big clusters to eat first.

I’m sure I’m not alone in this.

In fact, KIND Healthy Snacks knows most people do the same. That’s why the New York company makes a line of Healthy Grains Clusters. Think granola — but with big chunks throughout the bag — some as large as 2 1/2 inches across.

They come in six varieties: Peanut Butter Whole Grains Clusters, Vanilla Blueberry Clusters with Flax Seeds, Cinnamon Oat Clusters with Flax Seeds, Maple Walnut Clusters with Chia & Quinoa, Dark Chocolate & Cranberry Clusters, and Oats & Honey Clusters with Toasted Coconut.

Recently, I had a chance to try some samples.

The clusters are made with whole grains, including amaranth, quinoa, oats, millet, buckwheat and brown rice. As a result, they have a very hearty flavor, and a natural, toasty nuttiness from all the grains.

They’re not super sweet, either, like so many other granolas on the market. Even the Dark Chocolate & Cranberry one is just sweet enough, thanks in balance to the slight bitter, earthy edge of the chocolate. The Oats & Honey one tastes almost like a crunchy oatmeal cookie. The peanut butter one has a salty, savory quality, along with peanut halves sprinkled throughout.  My favorite might be the Maple Quinoa because the maple flavor complements the grains so well.

The Healthy Grains Clusters come in convenient, resealable bags.

The Healthy Grains Clusters come in convenient, resealable bags.

A one-third cup serving has about 120 to 130 calories, depending upon the variety.

An 11-ounce bag is about $5 and available at GNC and Walmart.

It’s perfect for sprinkling on top of yogurt or a bowl of oatmeal for added texture. Or just eat it out of hand, as clusters are so made for doing.

CONTEST: One lucky Food Gal reader will win three bags of KIND Healthy Grains Clusters. Entries, limited to those in the continental United States, will be accepted through midnight PST Nov. 23. Winner will be announced Nov. 25.

How to win?

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FarmBox SF Rolls Into Town

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Beautiful local produce delivered right to your door with FarmBox SF

Beautiful local produce delivered right to your door with FarmBox SF.

 

Imagine all the fresh pickings from a farmers market — only delivered right to your door.

That’s what FarmBox SF aims to do.

The company started in Los Angeles three years ago, and just expanded to the Bay Area this summer.

It’s similar to Community Supported Agriculture, only FarmBox partners with more than 25 sustainable and organic Bay Area farms to deliver a wider selection.

Recently, I had the chance to try out a special delivery. I say “special” because FarmBox SF delivers only to San Francisco and Marin County right now, not to the South Bay yet. But Branch Manager Taylor Flohr was kind enough to make a trip out of the way to get one to me. Plans call for expanding to the East Bay next and perhaps to the Peninsula/South Bay after that.

Here’s how it normally works: You sign up and get an email on Tuesday about what’s available. You have until midnight Wednesday to make any additions or deletions to your order. On Saturday, your FarmBox arrives.

The actual box, er, basket, of goodies.

The actual box, er, basket, of goodies.

It’s actually more like a basket — a bright red one at that. You can choose what size suits your needs. You can also choose more specific baskets such as “Fruit-Only” or “Juicing” or “CrossFit Paleo.” Additionally, you can add staples such as coffee, gluten-free baked goods, jams, breads, pickles, and organic butter.

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An Invitation to My First Signings for My Debut Cookbook, “San Francisco Chef’s Table”

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SanFrancisoChefsTableCover

I’m still in a daze about it — but thrilled to announce — the publication of my first cookbook, “San Francisco Chef’s Table” (Lyons Press), which will be released in early December.

The book spotlights 54 of the Bay Area’s top restaurants and their signature recipes, along with gorgeous photos by Craig Lee, the former photographer for the San Francisco Chronicle’s Food section.

Craig and I will be signing copies of the book at upcoming events with some of the chefs featured in the cookbook. We hope you’ll be able to join us to share in the excitement. Mark you calendar now:

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Gift A Feast and A Food Gal Giveaway

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Who wouldn't want to receive a gift like this?

Who wouldn’t want to receive a gift like this?

As you start making  your holiday list and checking it twice, you just might want to consider Gift A Feast for the foodies in your life.

The local company sources the best hand-crafted food products in the Bay Area, then assembles them in curated collections that are hand-wrapped and delivered with a hand-written note.

It was started by Gypsy Achong, an environmental microbiologist and engineer, who decided to give up science to pursue her passion for food.

The gift collections range from “A Feast of Ice Cream Toppings” ($44.95), which includes June Taylor’s “Princess Peach” Syrup, Toffee Talk Crumble Mumble, and Cocotutti Cappuccino  Truffles; to “A Personal Tea Ceremony” ($194.95), which includes Cocotutti brandy truffles, June Taylor Candied Meyer Lemon Peel, a creamer wrapped in parchment paper, an eggshell-glazed cup, a tea strainer, bamboo scoop and an Aerolatte frother.

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A Visit to Aubergine at L’Auberge Carmel

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Executive Chef Justin Cogley in the kitchen of Aubergine at L'Auberge Carmel.

Executive Chef Justin Cogley in the kitchen of Aubergine at L’Auberge Carmel.

Justin Cogley’s first career may have been as a professional figure skater with “Disney on Ice.”

But these days, you can find him spinning circles around haute cuisine as executive chef of Aubergine at L’Auberge Carmel.

Cogley, who started his culinary career working at Charlie Trotter’s in Chicago, developed a passion for fine food and wine as his skating career took him all over Asia, Australia and Europe. At Aubergine, a jewel-box of a restaurant in Carmel-by-the-Sea, he’s so dazzled diners that he was even named one of Food & Wine magazine’s “Best New Chefs 2013.”

He’s all about local ingredients, even going diving with his cooks to gather their own seaweed for beautifully composed dishes.

Late this summer, I had a chance to experience his skills when I was invited as a guest to stay overnight at the inn and enjoy dinner.

The inn is situated in the heart of the charming village.

The inn is situated in the heart of the charming village.

Housed in a three-story, European-style building constructed in 1929, the charming inn features 20 guest rooms set around a brick courtyard with a bubbling fountain and plenty of patio chairs for lounging.

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