A Spacy Time with Fruit and Wine

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A visit to the Chabot Space & Science Center in Oakland is a guaranteed trippy time with its always interesting starry exhibits.

But on the evening of Sunday, April 11, things get even more spacy when the Smithsonian affiliate teams with my buddy, winemaker Elaine Villamin of Eden Canyon Vineyards for a “miracle fruit” and wine party.

If you haven’t heard of miracle fruit, it’s a West African berry that has the wondrous ability to alter your taste buds so that sour and spicy foods can taste as sweet as candy. It’s become a hit at cocktail parties, where folks will gather to experience the legal, temporary effects of the berry while eating different foods. Scientists also are exploring positive medicinal uses for the berry.

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Palo Alto’s Shokolaat Shakes It Up

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After two and a half years as a small-plates restaurant, the chic Shokolaat restaurant and patisserie in downtown Palo Alto, tweaked its concept two months ago to make the switch to entree-sized main dishes instead.

Chef/Co-Proprietor Shekoh Moossavi said the change has been a hit with diners, who had wanted more substantial fare.

I was invited to dine as a guest recently to try the new menu, which features the likes of roasted quail with shallot confit risotto ($21), and Mediterranean sea bass with parsnip puree, Brussels sprouts and applewood smoked bacon $21).

As you step inside the dimly lit restaurant from the roomy outdoor seating area, the first thing you can’t help but notice is the pastry and chocolate cases, front and center. Moossavi, who has worked at Gary Danko and Acquerello, both in San Francisco, handles the savory side of the menu, while her husband, Pastry Chef Mark Ainsworth, handles the sweets.

Ainsworth, who worked at the Lodge at Pebble Beach in Carmel, creates such delights as Bailey’s Mousse Bombe  and the traditional Gateau Basque cake filled with semolina custard. Artsy chocolate bonbons run the gamut from “Don Juan” (Anejo tequila with lime juice, lime-infused sea salt and white chocolate) to “Johnny-B-Good” (Kentucky Straight Bourbon blended with milk chocolate and vanilla, then encased in dark chocolate).

Shokolaat also makes all its own bread, too, and sells loaves to take home. If you time dinner just right, too, the waitstaff will send you home with a free loaf of bread if there are still any left at the end of the night that haven’t yet sold.

We started with a velvety shrimp and crab soup ($7) that was made with an intense seafood stock with the sweet-briny taste of the sea.

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Bacon Ecstacy and Winner of the “Toast of the Town” VIP Tickets

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Four words: Bacon. Jam. In one.

If that doesn’t make your lips smack, it should. When a pork-happy colleague of my husband’s happened to mention how much he loved a most unusual spread called Bacon Jam, well, I just had to spring for a jar to see what the fuss was about.

It’s made by Skillet Street Food of Seattle, which was founded by Joshua Henderson, a graduate of the Culinary Institute of America at Hyde Park. Turns out working in restaurants wasn’t all that it was cracked up to be. So, Henderson took to the streets — refurbishing an old Airstream trailer with a full commercial kitchen to rev up to office parks and farmers markets to sell freshly made bistro-style food. Consider it a cooler, retro version of the taco truck.

Bacon Jam, a concoction that Henderson has been making for years, tops the burgers he creates. Thankfully, he started selling this magical stuff in jars for those like me who aren’t in Seattle.

It’s almost like a thick, ropey ragu in texture, with wonderful smokiness and the sweet-tangy flavor of a relish. Henderson renders bacon, then adds onions, brown sugar, and balsamic vinegar, before letting it all cook down for six hours until it’s concentrated and jammy.

My husband’s colleague, Bruce, enjoys Bacon Jam  slathered on Triscuits. It was a great addition to a spinach and cheese omelet I made one weekend. Now, I’m dreaming of it in a tart with crumbles of blue cheese.

An 8-ounce jar is $12. A 1-ounce serving has 140 calories, 120 of which are fat calories. But don’t think about that. I know I won’t as I reach for one more little spoonful.

And now for the winner of the pair of  VIP tickets to “Toast of the Town”:

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Foodie Events — From Tamales to Tom Douglas and More

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In San Francisco:

If you love tamales and can hold your tequila, head to “A Taste of Tequila and Tamales” in San Francisco on April 18.

The event, noon to 4:30 p.m. at Fort Mason Center, near the Marriott San Francisco Fisherman’s Wharf, will feature a delicious assortment of those luscious  masa-wrapped specialities from Cocina Poblana, the Tamale Factory, Evelia, and others. Enjoy premium tequilas, too, from Jose Cuervo Tradicional and Tequila Don Julio.

Rancho Gordo also will be cooking up its unique heirloom beans. And Sabores del Sur will be handing out its famous alfajores cookie sandwiches.

Advance tickets are $35; tickets at the door are $40.

The event benefits the Benchmark Institute, a non-profit that teaches advocates how to use the law to help lower-income communities.

Join Seattle Chef Tom Douglas and Master Sommelier Andrea Immer as they host the “Perfect Pairing Party” at Macy’s Union Square Cellar, a short walk from the Campton Place Taj Hotel, at 6 p.m. April 7.

Immer will talk about her new stemware collection and demonstrate how to pair wines with Douglas’ dishes.

Tickets are $15 at the door. All proceeds benefit Meals on Wheels, which provides meals for homebound seniors. Reserve your spot here.

Speaking of Meals on Wheels, you absolutely won’t want to miss its 23rd annual mega gala on May 16 at Fort Mason’s Festival Pavilion, near the Fairmont Heritage Place.

The annual “Star Chefs & Vintners Gala” fund-raiser is the largest fund-raiser for the San Francisco organization. Last year’s event raised $1.1 million to provide meals to seniors.

Chef Nancy Oakes of Boulevard restaurant in San Francisco returns to oversee the extraordinary culinary event that features more than 70 chefs from Northern California’s top restaurants. Among this year’s participating chefs are: Mouhrad Lahlou of Aziza in San Francisco, Chris Cosentino of Incanto in San Francisco, Richard Reddington of Redd in Yountville, and Mark Sullivan of Spruce in San Francisco.

More than 75 vintners will be pouring, including Frog’s Leap Winery, Pride Mountain Vineyards, and Duckhorn Wine Company. If that weren’t enough, look for master mixologists to whip up exotic cocktails.

The evening begins with an extensive array of hors d’oeuvres created at chef stations. That’s followed by a three-course, sit-down dinner, with each course prepared by one of 27 chefs. The evening ends with a lavish dessert buffet.

Silent and live auction prizes include a party at a luxury Sun Valley, Idaho penthouse with food prepared by Oakes.

Tickets are $400. For more information, call (415) 343-1280.

In Pebble Beach and Monterey:

Celebrated chefs, Suzanne Goin of Lucques in Los Angeles, and Rick Bayless of Topolobampo and Frontera Grill, both in Chicago, will be the top honorees at this year’s “Cooking for Solutions” event, May 21-22, at the Monterey Bay Aquarium.

The annual event is all about spreading the gospel of sustainable seafood. The May 21 gala will feature gourmet eats from 75 restaurants and wines from more than 60 vintners. May 22, chefs will lead culinary outings and host cooking demonstrations.

Participating chefs include Joanne Chang of Flour Bakery + Cafe in Boston, Kevin Gillespie of Woodfire Grill in Atlanta and “Top Chef” fame, and Sam Choy of Sam Choy’s Breakfast, Lunch & Crab in Honolulu.

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These Are A Few of My Favorite Things…

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If you saw my dining room table recently, you would have thought Willy Wonka had set up shop in my house.

Truffles, chocolate bars, nut brittle, bonbons, and more covered it from one end to the other. And yes,  I had to eat all of it. Well, at least try each and every piece.

It was all part of my judging duties for the fourth annual San Francisco Chocolate Salon, the sugaraholic’s dream event where chocolate makers show off their wares to media and members of the public, who get to sample and vote for their favorites.

Yours truly was on the team of expert panelists. For those, like myself, who couldn’t make it to the actual event this year at Fort Mason, the event organizers had the chocolate samples sent to our homes instead. Hence, the veritable candy shop in my dining room.

Here’s the list of winning chocolates from the event. And below, find my picks for my new favorite chocolate products.

What: Montana’s Posh Chocolat’s Artisan Sea Salt Caramels (photo above)

Why: Five different exotic, soft, sticky caramels enrobed in dark chocolate, each topped with a different sea salt. Think White Truffle Oil Caramel with Hawaiian Pink Sea Salt. It sounds weird, and it is different. But wow, is it elegant and memorable. And yes, you can really taste the pungent truffle oil. $15 for a box of 10.

What: Palo Alto’s  Gateau et Ganache’s Handmade Marshmallows

Why: OK, how cute are these? Shaped like pastel daisies, the spring assortment comes in flavors of lemon, passion fruit and strawberry. They’re light, springy and very fruity tasting. Nine marshmallows are $12.

What: Jade Chocolates of San Francisco for Chocolate-Covered Edamame and Dragon’s Breath, Kuro Genmai, and Mahal chocolate bars

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