Marc Forgione Visits Macy’s, Chance to Win Dinner at Every Yountville Restaurant & More

Posted on by One comment

Meet Chef Marc Forgione at Macy's. (Photo courtesy of the chef)

Chef Marc Forgione at Macy’s Union Square

Tonight at 6 p.m., head to Macy’s Union Square San Francisco to watch Chef Marc Forgione cook up a holiday feast.

The winner of Season 3 “The Next Iron Chef” will demo how to make turkey leg roulade, maple whipped sweet potatoes, and a Honey Crisp apple and dried fruit cobbler.

Forgione, chef-owner of Restaurant Marc Forgione in New York, is also a member of the Macy’s Culinary Council.

Attendees must RSVP for this event by clicking here.

Win a Chance to Eat at Every Single Yountville Restaurant

How would you like to win a chance to dine at every restaurant in Yountville, including the French Laundry?

With more Michelin stars per capita than any other city, that’s saying something, too.

Read more

Baked’s Pumpkin Almond Cake

Posted on by 23 comments

Moist pumpkin cake slathered with thick almond butter frosting.

At this time of year, we go gaga for pumpkin.

Me, included. But just not in pie.

Those of you who have read me long enough know that I love all things pumpkin — just not pie.

As a result, it’s always a challenge to find something pumpkin-y for Thanksgiving that is not the typical pie. Something special enough to serve guests. Something grand enough to be the memorable sweet finale to such a meaningful holiday that we wait for all year-long.

Thank goodness for the guys at Baked bakery in Brooklyn, who have come up with “Pumpkin Almond Cake with Almond Butter Frosting.” It’s from the newest cookbook, “Baked Elements” (Stewart, Tabori & Chang), by Matt Lewis and Renato Poliafito, who gave up their jobs in advertising to open their much-praised bakery known for its homey and ridiculously satisfying cookies, cakes and pastries.

This cookbook, their third, includes 75 recipes that highlight their 10 favorite ingredients — everything from peanut butter to malted milk powder to cheese, and of course, pumpkin.

Read more


Willie Bird Brined Turkey & A Fast Food Gal Giveaway

Posted on by 18 comments

How'd you like to sit down to this magnificent turkey for Thanksgiving? (Photo courtesy of Williams-Sonoma)

Love the juiciness of a brined turkey for Thanksgiving, but at a loss as to where to store a big bird in gallons of salted water overnight?

Wonder no more.

Sonoma’s Willie Bird has done the work for you. That family farm now offers a free-range turkey that’s already brined in rosemary, thyme, sage, garlic and salt. It is shipped fresh and vacuum sealed.

Exclusive to Williams-Sonoma, the already brined turkey is available in five sizes: from 12-14 pounds on up to 24-26 pounds. Prices range from $90 for the smallest to $175 for the largest.

Normally, I brine the turkey in a cooler on wheels filled with ice water that I park to the side of my kitchen overnight. So, I’m quite intrigued about a turkey that allows me to bypass that step.

Although, I won’t get to try mine until Thanksgiving week, reviews on the William-Sonoma Web site already tout the bird. Of the 45 customer reviews online, the majority rave about the brined bird. A couple folks complained the turkey tasted too much of garlic, another was disappointed not to receive the giblets with the turkey, and a few said the high price was not worth it.

Want to try one for yourself? Here’s your chance…

Contest: One lucky Food Gal reader will win a Willie Bird Fresh Pre-Brined Turkey from Williams-Sonoma. The turkey, 12-14 pounds (serves 9 to 11), is valued at $90.

Entries, limited to those in the continental United States, will be accepted only through 7 p.m. PST Nov. 13. Winner will be announced Nov. 14. This is a quick contest because the turkeys must be ordered by noon PST Nov. 16 in time for Thanksgiving delivery.

How to win?

Read more

Santa Clara Welcomes Ike’s Lair

Posted on by 8 comments

The "(Name of the Girl I'm Dating)'' sandwich from Ike's Lair.

Yes, the sandwich shop sensation that took San Francisco by storm has opened a branch in Santa Clara.

The newest Ike’s Lair, a spin-off of the original Ike’s Place, can be found at 2235 The Alameda in Santa Clara, just a stone’s throw from Santa Clara University.

As with all the other Ike’s locations, the lines are already forming for this one.

Earlier this week, my husband, aka Meat Boy, ventured to the sandwich shop to get take-out.

The menu at each Ike’s location may differ a bit, but all of them feature the behemoth sandwiches with the zany names that the place is known for.

Read more

Three Big Names Star At Cookbook-Signing Events

Posted on by 2 comments

Get your cookbook signed by Thomas Keller at two upcoming events. (Photo courtesy of the Thomas Keller Restaurant Group)

Thomas Keller

Join famed Chef Thomas Keller at Sur La Table, where he’ll be signing copies of his fifth cookbook, “Bouchon Bakery” (Artisan).

Nov. 15 at 6 p.m., Keller, proprietor of the French Laundry, Ad Hoc, Bouchon Bistro and Bouchon Bakery, will be on hand at the Palo Alto Sur La Table.

The next day, Nov. 16 at noon, he’ll be at the branch at San Jose’s Santana Row.

Read more

« Older Entries Recent Entries »