Free Tickets to Beta Tasting, Humphry Slocombe Now Available at Slider Bar, and More

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Try the frozen Fosters waffle from Waffle Amore at the upcoming Beta Tasting. (Photo courtesy of Waffle Amore)

Try the frozen Fosters waffle from Waffle Amore at the upcoming Beta Tasting. (Photo courtesy of Waffle Amore)

Come Hungry to Beta Tasting in the South Bay

Dishcrawl, the creator of tantalizing foodie meet-ups around the Bay Area and beyond, is introducing a fun new event on May 2.

At “Beta Tasting,” folks will get a chance to vote on their favorite eats from 20 experimental dishes created by more than 10 food trucks from the Bay Area. The event will take place at a secret location in the South Bay that will be disclosed closer to the May 2 date.

Some of the new dishes to be unveiled include: ice cream taco by Treatbot, frozen Fosters waffle from Waffle Amore, lemongrass slider from Yummi BBQ, and veggie musubi from Rice Rockit.

Tickets to the event are $2 per person. Dishes will be priced from $3 to $5.

Lemongrass slider from Yummi BBQ. (Photo courtesy of Yummi BBQ)

Lemongrass slider from Yummi BBQ. (Photo courtesy of Yummi BBQl)

Proceeds will benefit the Bay Area Mobile Food Vendors Association, a non-profit organization that helps support food trucks.

 GIVEAWAY: Dishcrawl is generously giving away free tickets to any Food Gal readers who would like to attend the event. Just use coupon code: foodgalfriends.

Get Ready for Blind-Tasting Bingo

Yes, that would be playing bingo while blind-folded. How much goofy fun is that?

The San Francisco Cooking School and Edible San Francisco invite you to an evening of just that at 7 p.m. May 1.

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Big News from the Food Gal

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Cookbooks spotlighting iconic foodie cities. Soon, there will be a San Francisco one, written by yours truly.

Cookbooks spotlighting iconic foodie cities. Soon, there will be a San Francisco one, written by yours truly.

 

See those cookbooks up there?

Soon, there will be a San Francisco-centered one, too.

And I’m thrilled to announce that I’ll be writing it.

Yes, my first cookbook ever.

“San Francisco Chef’s Table” (Globe Pequot) is expected to publish toward the end of this year.

Like the other books in this series, it will spotlight about 50 restaurants — most in San Francisco with a smattering from other parts of the Bay Area — and include recipes from each one.

The photos will be gorgeous, too, as they’ll be shot by award-winning photojournalist Craig Lee, who for many years was the main food photographer for the San Francisco Chronicle’s Food section.

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Tantalizing Turkish-Mediterranean Food at Troya

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Flatbread smeared with a thick tomato-minced beef sauce at Troya.

Flatbread smeared with a thick tomato-minced beef sauce at Troya.

 

If you’ve sworn off carbs, Troya in San Francisco will have you falling off the wagon.

Because at this Turkish-Mediterranean establishment, it’s all about the bread.

Hand-made each day. Round, puffy and soft. Almost like focaccia. It’ll do you in. And you won’t regret it in the least.

The must-order Turkish bread with babaganhoush.

The must-order Turkish bread with babaganhoush.

The restaurant has two locations in San Francisco — Clement Street and the Fillmore Street one, which is where I was invited to dine as a guest recently.

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Staff Meals Part II: Danny Meyer’s Roasted Asparagus Gratin

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Asparagus spears get broiled with mayo and grated cheese.

Asparagus spears get broiled with mayo and grated cheese.

If there’s any restaurateur noted for impeccable service, it’s New York’s Danny Meyer.

The CEO of Union Square Hospitality Group, Meyer has founded and overseen some of Manhattan’s most acclaimed establishments, including Union Square Cafe, Grammercy Tavern, Maialino, The Modern and many more. He’s even authored a book on the art of hospitality.

So, it’s probably no surprise that Meyer takes staff meals seriously. After all, it’s a way to nourish and care for the folks who work for him.

“Family Table: Favorite Staff Meals From Our Restaurants to Your Home” (Houghton Mifflin Harcourt) showcases just that. The new cookbook, of which I received a review copy, was written by Chef Michael Romano, culinary director for Union Square Hospitality Group, and Karen Stabiner, adjunct professor at Columbia’s graduate school of journalism.

StaffMeals

It includes more than 150 dishes that have been served to staff at his restaurants. The book is arranged traditionally with chapters divided into soups, salads, seafood, drinks, desserts and the like.

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Staff Meals Part I: Wylie Dufresne’s Cashew and Fennel Salad

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The wd-50 salad that only the staff gets to enjoy.

The wd-50 salad that only the staff gets to enjoy.

 

You won’t find this salad or any other on the menu at wd-50 in New York.

Not now. Not ever.

That’s because Chef-Owner Wylie Dufresne apparently is not a fan of leafy green salads. Go figure.

You’ll find that amusing insight, along with this recipe for “Cashew and Fennel Salad with Honey Mustard Vinaigrette” in the delightful new book, “Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” (Running Press), of which I received a review copy.

It was written by Christine Carroll, a former line cook, culinary center director of Whole Foods Market Manhattan and founder of CulinaryCorps, a volunteer service organization for culinary professionals, and Jody Eddy, former executive editor of Art Culinaire Magazine and a former cook at Jean-Georges in New York and The Fat Duck in England.

ComeInWe'reClosed

The book showcases the food — not served to the public — but to the staffs of 25 of the world’s most celebrated restaurants including Ad Hoc in Yountville, Au Pied De Cochon in Montreal, McCrady’s in Charleston, and Mugartiz in Spain.

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