Chef Michael Symon’s Cured Tuna

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Ahi combines with fennel, olives, oranges, and olive brine for incredible results.

We know the man has a way with pig.

After all, whenever you see Chef Michael Symon on TV, he’s usually talking or cooking pork. Who can blame this Midwestern chef with his acclaimed Cleveland restaurants, Lola and Lolita, for having such a porcine love affair?

There’s a whole lot more than pig in his new cookbook, “Michael Symon’s Live to Cook” (Clarkson Potter). Sure, you’ll find the likes of roasted rack of pork with grilled peaches and chestnut honey vinaigrette, not to mention pappardelle with pig’s head ragu.

But you’ll also find everything from sheep’s milk ravioli with brown butter and almonds, and veal chop Milanese with arugula salad to the colorful “Lightly Cured Tuna with Olives, Orange, and Shaved Fennel” (photo above).

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Heavyweights Team for Local Bocuse d’Or Extravaganza

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Chef Daniel Patterson of Coi. (Photo courtesy of the chef)

Think if U2 and Coldplay teamed up for one night — and one night only — for a special benefit concert.

This is the culinary equivalent with celebrated Bay Area rock-star chefs Daniel Patterson of Coi in San Francisco and David Kinch of Manresa joining together for one night, Feb. 8, to cook a sumptuous seven-course feast to benefit the Bocuse d’Or USA Foundation.

At this unique event, which will take place at Coi, Patterson and Kinch will alternate cooking savory courses, and Coi’s Pastry Chef Bill Corbett will do the honors with dessert. Look for such wondrous treats for the eye and palate as Patterson’s “Winter Pastoral” (young carrots roasted on a bed of hay, radish powder, and shaved Pecorino); and Kinch’s “Crispy Chicken and Egg Confit” (with roasted chicken “dashi” and black truffles).

Poultry from Vacaville’s Soul Food Farm will be highlighted in the dinner to celebrate the legacy of American heritage breed poultry.

Chef David Kinch of Manresa. (Photo courtesy of the chef)

Price is $195 per person, with a wine pairing available at an extra charge. For reservations, call (415) 393-9000.

For 20 years, the United States has fielded a team for the Bocuse d’Or, the prestigious Olympics of cooking. But it wasn’t until recently that the country got serious about it, when superstar chefs Daniel Boulud and Thomas Keller formed the US foundation to support and train the candidate who would represent this country. Their first candidate was French Laundry Chef de Cuisine Timothy Hollingsworth, who finished sixth out of 24 teams in last year’s competition.

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Cinnamon-Apple Yogurt Muffins

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Muffins with the goodness of fresh apples.

If an apple a day keeps the doctor away, then an apple muffin a day surely must keep nobody away.

Not when it’s full of tender, juicy diced apples, toasty cinnamon and lovely, caramelized brown sugar that’s sure to prompt a near stampede its way.

When a couple of new apples arrived as a sample in the mail, I immediately got the craving for muffins. What can I say? That’s just how I am.

The apples were Pinatas. No, they weren’t full of candy when you cut into them. Indeed, they’re an heirloom varietal that’s available throughout the United States this year for the first time.

Heirloom Pinata apple.

Family-owned Stemilt Growers of Washington state now grow this boutique apple that originated in Germany. The Pinata is crisp and juicy. It has a sweet, mild taste without any sharp tang. It doesn’t brown much after being cut, and it’s ideal for eating out of hand or for baking.

Look for them at Bay Area Raley’s and Safeway stores for about 99 cents to $2.49 a pound.

After looking over a few muffin recipes, I decided to make up my own, using ideas I liked from a few different ones.

I wanted an apple muffin full of apples and nuts. So into the batter went two apples and 1/3 cup of toasted walnuts. Since I didn’t have milk or buttermilk on hand, I used Greek yogurt for moistness and a subtle tang. Since I still have a half full bottle of Calvados in the house, I added a little of that, too, just for fun. But you can easily leave it out if you so want.

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Foodie Fund-Raising Efforts for Haiti

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Red velvet cupcakes for a good cause. (Photo courtesy of Sprinkles)

Buy an ever-popular Red Velvet cupcake from any Sprinkles cupcake bakery today and all proceeds will be donated to the American Red Cross’ Haiti Relief and Development Fund.

A lot of Bay Area food and wine purveyors are jumping in to help raise funds, following the devastating earthquake in Haiti.

Today through Monday, St. Francis Winery in Santa Rosa and Sequoia Grove Winery in Rutherford also will be donating all tasting room fees to the American Red Cross.

Head on over to the Presidio Cafe in San Francisco, 5 p.m. to 8 p.m. Jan. 18, for the “Wine for Haiti Fund-Raiser.”

More than 20 wines will be poured. Event organizers are asking that the public donate $50 to $100 as the entry fee. Proceeds will benefit Sirona Cares Foundation, Doctors Without Borders, Partners in Health, and the American Red Cross. For more information, go to the event’s Facebook page.

Take a pub crawl on Jan. 19 in San Francisco, as part of a fund-raiser for the American Red Cross. Starting at 5 p.m., Rickhouse, Cantina and Rye — all in San Francisco — invite you to make your way from one bar to the next to try a specialty cocktail created at each venue just for this event. Proceeds from these unique libations will be donated to the Red Cross.

On Jan. 23, Pizzaiolo in Oakland, Gioia Pizzeria in N. Berkeley, and Bi-Rite Market in San Francisco will join forces to host a “Bakesale for Haiti.”

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Fruity Looking Fruit

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What the heck?

How gnarly looking is this?

Yes, if it popped up on my computer screen without warning, I might just let out a yelp.

Actually, it arrived by special delivery to my house the other day, hand-carried over by my friend Damian, a gardener extraordinaire who can grow anything, and I mean ANYTHING.

Yes, he grew this Buddha’s hand that’s otherwise known as citron. Once I got my nerves back in check from the sight of this crazy sea anemone-looking fruit, I nearly got high off its fragrance. It’s intoxicating to say the least. It has notes of Meyer lemon, grapefruit and even a little vanilla. Someone ought to bottle this as Eau de Buddha and sell it for a mint.

In fact, some people, including Damian and his family, just use the Buddha’s hand as a table centerpiece to scent a room beautifully and to be quite the conversation piece for unsuspecting guests.

An octopus-like fruit.

All rind, and little juice, this citrus is prized for its aroma. Its rind is treasured for the exquisite candied peel it makes, too.

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