Ham It Up For Easter

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A mini bone-in Kurobuta ham from Snake River Farms.

A mini bone-in Kurobuta ham from Snake River Farms.

 

You’ll definitely want to do that if the ham in question is made from Kurobuta pork, otherwise known as Berkshire.

The heritage breed pig is famed for its marbling, which produces impeccable flavor.

Last week, I had a chance to try a sample of a bone-in “Mini Karver,” a 3-pound Kurobuta ham ($40) from Snake River Farms, the Idaho-based specialty meat company.

The hams come from American Kuobuta pigs raised on small family farms in the Midwest. No sodium or water is added, either.

The ham can be enjoyed cold or warmed up in the oven. Snake River Farms says the mini ham serves 4. But it’s more like 5 servings, plus enough leftovers for a couple of sandwiches or a few ample ham and egg scrambles. Don’t forget to save the ham bone, too, for future soup-making.

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New Gluten-Free Menu at The Counter, Pinkberry Goes Greek & More

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Cranberry-Avocado Turkey Burger on a gluten-free bun at The Counter. (Photo courtesy of the restaurant)

Cranberry-Avocado Turkey Burger on a gluten-free bun at The Counter. (Photo courtesy of the restaurant)

The Counter Serves Up Gluten-Free Options

The Counter, with 33 locations including ones in the Bay Area, has added a new gluten-free menu.

The separate menu still allows you to build your own burger creation or to choose from pre-designed signature ones. The latter includes such offerings as the Cranberry & Avocado Turkey Burger with organic mixed greens and horseradish may on a gluten-free bun; the Spinach, Avocado & Salsa Bison Bowl with roasted corn and black bean salsa; and beef chili with Tillamook cheddar, red onion and sour cream.

Chow down on it all with a gluten-free milkshake or a gluten-free beer from Dogfish Head Craft Brewed Ales.

The gluten-free menu is available at all locations of The Counter, except airport ones.

Pinkberry To Serve Non-Frozen Yogurt

You already know Pinkberry for its tart fro-yo.

But now, it’s introducing a new yogurt — all natural, thick, nonfat Greek yogurt that’s fresh, not frozen.

Pinkberrygreek boasts 15g of protein per 5 ounces.

Pinkberry's new, fresh Greek yogurt. (Photo courtesy of Pinkberry)

Pinkberry’s new, fresh Greek yogurt. (Photo courtesy of Pinkberry)

As with any Pinkberry yogurt, you can customize it with your choice of an array of toppings. Or take the suggestions from Pinkberry for sweet and savory creations such as: Chocolate Berry (blueberry, raspberry, dark chocolate granola, chocolate shavings, cinnamon honey), Tomato Basil (grape tomato, fresh basil, olive oil, sea salt, balsamic glaze), and Sunflower Cucumber (cucumber, sunflower seed bites, olive oil, chile powder).

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Enchanting Endive

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Endive salad with creamy Maytag blue cheese.

Endive salad with creamy Maytag blue cheese.

When it comes to bitter, its best buddy is something equally aggressive.

Oh, don’t worry. This isn’t a case of butting heads.

In fact, it’s a recipe for perfect harmony, as one assertive taste needs another, lest one overtake the other completely.

That’s why when it comes to endive, its pleasant bitterness practically begs for something sharp like mustard or vinegar or a piquant cheese.

“Tangle of Radicchio and Endive with Chives and Maytag Blue” proves just that.

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New Chef Lights Up Parallel 37 in San Francisco

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A steamed bun like no other.

A steamed bun like no other.

When you’re the former executive chef of renowned Charlie Trotter’s in Chicago, you don’t make a steamed bun with pork belly like everyone else.

No, the fluffy clam-shell bun that Chef Michael Rotondo now does at Parallel 37 in San Francisco’s Ritz-Carlton Hotel comes stuffed with a crispy chicken foot instead.

One that is impossibly, improbably but absolutely devoid of all bone and cartilage.

If you’ve ever gnawed on a chicken foot at a dim sum restaurant, you know just how many bones that small appendage contains. So, it’s quite an astonishing, er, feat to remove them all, while still retaining the shape of the feet.

The dining room.

The dining room.

But at Parallel 37, Rotondo does just that, assigning a team of two chefs to create this playful dish that requires steaming the chicken feet, then carefully taking tweezers to them.

All for one dish that can be eaten in two bites.

The Fort Orange cocktail.

The Fort Orange cocktail.

Since taking over as chef de cuisine from Ron Siegel who departed to head the kitchen at Michael Mina in San Francisco, Rotondo has put his own spin on the menu, creating dishes that seem familiar in name or taste, but are actually reborn anew.

Not surprising from a chef who received the “Most Promising Chef” award from icons Daniel Boulud and Thomas Keller after Rotondo competed in the U.S. Bocuse d’Or competition in 2008.

Written in the style that’s all the rage now, the menu ($14 to $32) at Parallel 37 is divided into “Vegetable,” “Fish” and “Meat,” with a few ingredients listed for each dish, but no clues as to how it’s prepared. For instance, there’s a dish of “octopus — smoked sunchoke, breakfast radish ($21).”

There’s also a chef’s tasting menu option of eight market-inspired courses for $135 per person.

This style of dining invites you to sit back, be adventurous and put your trust in Rotondo’s hands. Which is exactly what I did earlier this month, when I was invited in as a guest of the restaurant.

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Take Five with Chef Sarah Burchard on Breaking Down Pigs, Working at Top SF Restaurants and Starting Her Own BBQ Sauce Business

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Chefs Sarah Burchart and Spencer O'Meara. (Photo by Iann Ivy)

Chefs Sarah Burchart and Spencer O’Meara. (Photo by Iann Ivy)

Sporting a girly ponytail, a sailor’s mouth, a wicked sense of humor, and a brand new tattoo of a large rooster on her left bicep, Sarah Burchard looks every bit the tough-girl chef.

She also knows her stuff. The 31-year-old former head chef of Barbacco in San Francisco, has cooked at some of the top restaurants in the Bay Area, holding her own even when she was the only woman in the kitchen. Cooking professionally has been something she’s wanted to do ever since she was a little girl, growing up in San Diego and then on the Peninsula, baking cookies with her Mom.

But two years ago, she decided to step away from that routine to start a company with her boyfriend, Spencer O’Meara, former chef of Paragon in San Francisco. S&S Brand (named for their first initials) makes small-batch gourmet barbecue rubs and sauces. They’re sold on their company Web site, as well as at 23 retail locations, including Bi-Rite Market in San Francisco, Willows Market in Menlo Park, the Pasta Shop in Oakland, and Robert’s Market in both Woodside and Portola Valley.

Enjoy a taste at the S&S Shack pop-up event, 6 p.m. to 9 p.m. April 16 at Mission Rock Resort in San Francisco. Burchard and O’Meara will be serving up rye soft pretzels with beer cheese sauce, bloody Mary shrimp “cocktails,” mini brisket bacon cheddar sliders, jerk chicken, hot links, “burnt ends” baked beans, corn bread with apricot jam and honey butter, Carolina vinegar slaw, PB&J donuts, and Jaegermeister ice cream shakes. Tickets are $40 each.

Recently, I had a chance to chat with Burchard about her first job (think ice cream), why she’s consumed by barbecue, and the nickname that Chef Staffan Terje of Perbacco bestowed upon her.

Q: You really knew since you were a kid that you wanted to be a chef?

A: I figured it out pretty quick. I loved to cook as a kid. My Mom taught me how to make the perfect grilled cheese. My Dad used to work at a fish market, so he taught me the appreciation of good seafood.

My first job was at Baskin-Robbins in Foster City. I was 15. A bunch of my friends from high school were working there, so it was like we ran the joint. It taught me a lot of responsibility. We closed down the shop at 10 p.m. every night. We did inventory. We counted the cash drawer. And I was making $4 an hour. It was good experience. We used to eat ice cream like it was going out of style. The owner let us eat however much we wanted, probably thinking we’d get sick of it. But we never did. Mint chip was my favorite.

After that, I worked at a deli in Foster City for four years. I loved it. I was in junior college for about a year, completely uninspired. It was around then that I decided to screw junior college and go to culinary school. I told my Mom, and she was like, ‘˜What?!’ She said she saved her entire life to send me to college, that I was going to only one college, so I better pick wisely.

Pork loin with S&S BBQ rub and Tennessee-style sauce. (Photo by Carolyn Jung)

Pork loin with S&S BBQ rub and Tennessee-style sauce. (Photo by Carolyn Jung)

Q: You chose the California Culinary Academy in San Francisco, which led to your stint at Viognier in San Mateo?

A: I did my internship there, and they kept me on after I graduated. That was also when ‘Kitchen Confidential’ came out. I read it and that sealed it. That was what I wanted to do for a living. I just love to cook. When I’m not cooking professionally, I’m at home, cooking. I love reading about it, learning about nutrition, everything about it. I love the camaraderie in the kitchen.

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