Take Five with Chef Dominique Crenn, the Bay Area Favorite On”The Next Iron Chef”

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San Francisco's Dominique Crenn dukes it out on "The Next Iron Chef.'' (Photo courtesy of the Food Network)

Of the 10 competitors set to do battle starting 9 p.m. Oct. 4 in the second season of the Food Network’s “The Next Iron Chef,” only one is from the Bay Area.

With competitor Nate Appleman, late of San Francisco’s A16, moving to New York earlier this year, that leaves only competitor Dominique Crenn of San Francisco’s Luce restaurant as the hometown favorite.

That’s just fine by this gutsy 44-year-old French woman, too. She’s never been one to back off from any challenge. Indeed, Crenn, who was told early on by French cooking school administrators that she’d never make it as a chef because she’s a woman, has always held her own. Not only did she go on to cook at one of the most illustrious restaurants of its time — Stars in San Francisco — but she also became the first female executive chef in Indonesia.

Tune in to see if she has what it takes to join the ranks of Mario Batali, Cat Cora, Bobby Flay, Masaharu Morimoto, and Michael Symon as an “Iron Chef.”

I had a chance to preview the first episode — albeit without the ending included (say what?) — and all I can say is the production values have really gone up from the first season. There’s even more flash and pomp this time around.

Last week, Crenn and I talked by phone about her experiences on the show, one of the bizarre ingredients she ended up with, and the weird dynamics she experienced while competing with Appleman.

Q: So how did you get involved with “The Next Iron Chef”?

A: When I was in New York, the producers approached me. I was cooking for the James Beard Foundation, and cooking for the press. They flew me to Los Angeles to cook for them. And then they asked me to be on the show.

Q: Why did you want to do the show?

A: To be honest, I didn’t really want to at first. (laughs)

Weeks before that, I was approached for “Top Chef.” I think it was for the “Masters” show.  I don’t really watch TV. “Top Chef” seemed more like a drama, while “The Next Iron Chef” seemed more about food and getting together with chefs who have unbelievable talent. It seemed more credible and interesting.

Q: Had you been a fan of the “Iron Chef” shows before all of this?

A: My favorite is the Japanese “Iron Chef” show. I watched it all the time in the 1990’s. Those chefs were amazing. You really saw their pedigree. And you saw things you’ve never seen before. You saw Ron Siegel (now executive chef of the Dining Room at the Ritz-Carlton San Francisco) win. Plus, it was funny.

But no, I had not watched “The Next Iron Chef” before. I just got cable two days ago!

Chef Dominique Crenn gets last minute instructions from commentator Alton Brown. (Photo courtesy of the Food Network)

Q: I know you have a very competitive spirit. Did you also compete in sports when you were younger?

A: I used to play soccer. I used to kick some ass! (laughs) It’s a man’s world again — the soccer world. I used to play soccer with men a lot.

I also did judo for many years. I was a runner; I did the 200-meter. I’m very competitive, but really with myself. I love to win. But it’s more than winning. It’s pushing the envelope. It’s not about failing or succeeding; it’s about trying your best.

Q: On the premiere episode, it looks like Chef Appleman is acting a bit condescending toward you. What’s up with that?

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Spread It On Thick

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A thick, tasty fruit spread loaded with antioxidants.

That’s what you’ll want to do with the new Crofter’s Superfruit Spreads.

The organic Canadian jams are made with Fair Trade sugar, and have no artificial flavors or preservatives. They’re also made with so-called superfruits that are apparently high in antioxidants. Those include yumberries, a subtropical fruit from China; acai, palm berries that grow in tropical Central and South America; and maqui berries from Argentina and Chile.

The jams come in four flavors: “North American” (classic cranberry and blueberry), “South American” (exotic blend of Maqui berry and passionfruit), “European” (Old world pomegranate and black currant), and “Asian” (bright blend of yumberry and raspberry).

What you’ll notice right away is the nice tang they all have. They’re not overloaded with sugar like so many other jams. Because they’re all made of dark red, blue and purple fruits, too, the spreads have a deep, complex berry-like taste. Each small jar contains a whopping pound of fruit.

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Brussels Sprouts Go Chinese

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A perfect accompaniment to steamed rice.

A lot of people harbor a love-hate relationship with Brussels sprouts.

Me? I’ve had more of a love-avoidance pact with this miniature member of the cabbage family.

Growing up in a Chinese-American household, Brussels sprouts just weren’t to be found on our table. Amid a profusion of bok choy, sugar snap peas, gai lon, long beans, and winter melon, they were one green vegetable never prepared by my parents.

Not that I minded. After all, as I got older, the only descriptions I heard about Brussels sprouts definitely weren’t kind. They were lampooned in magazines for smelling up the house something fierce. And don’t get me started on the disgusted expressions my friends would make whenever this cruciferous veg was mentioned.

So I never ate them. If I saw them on menus, I avoided them, armed with the firm knowledge that they were to be shunned as if they were the Bubonic plague of vegetables.

As I got older, though, and more adventurous with my palate, I actually tried them. And what do you know — they weren’t so nasty at all. In fact, they were pretty darn tasty — firm and crunchy in the center, and covered with tender little leaves.

Brussels sprouts too often get a bum rap.

I enjoyed them with their leaves all separated, and sauteed with bits of salty bacon. I ate them, cut in halves, and roasted in a hot oven until their edges browned and caramelized.

But never had I tasted them in any Asian preparation until I had lunch recently with some friends at Straits restaurant in San Jose’s Santana Row.

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Delicious Fund-Raiser, New Zagat, Michelin Guide News, & More

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Enjoy grilled halibut at Yankee Pier Lafayette on Thursday to help a good cause. (Photo courtesy of Yankee Pier)

Enjoy a seafood lunch or dinner at Yankee Pier in Lafayette on Sept. 24, and benefit a good cause at the same time.

Twenty percent of sales from that entire day will be donated to the Taylor Family Foundation.

The non-profit partnered with the East Bay Regional Park District in 1998 to build Camp Arroyo in Livermore. The camp serves Northern California children suffering from life-threatening and chronic illnesses, as well as kids with developmental disabilities, and at-risk youth.

Yankee Pier's fish & chips. (Photo courtesy of the restaurant)

Whether you sit down to some grilled halibut, clam chowder, or oysters on the half shell, you’ll be helping to make a difference.

The new Zagat 2010 San Francisco Bay Area Restaurants Guide was released today. Results were based on the opinions of more than 9,700 diners.

San Francisco’s Gary Danko reclaimed the No. 1 spot for food, edging out Cyrus in Healdsburg (which came in second), and the French Laundry in Yountville (which took the title last year, but dropped to third this year).

Gary Danko also came in first for “Most Popular” restaurant, edging out San Francisco’s Boulevard (second place), the French Laundry (third place), San Francisco’s Slanted Door (fourth), and Cryus (fifth).

Given the beyond-dismal state economy, it’s probably no surprise that 52 percent of responders say they’re dining out less. Indeed, 36 percent said they find it easier to score a previously impossible-to-get reservation, and 40 percent feel their patronage is now more appreciated by restaurants.

Even with diners watching their pocketbook, 73 percent still feel that it’s important to eat local, organic, and sustainably-raised foods.

(Image courtesy of Michelin)

You’ll have to wait until Oct. 20 for the new 2010 Michelin Guide San Francisco.

But you can get an early taste of what’s to come by following the local San Francisco Michelin inspectors on Twitter (@MichelinGuideSF). Yes, the usually secretive inspectors actually will be tweeting about their experiences in the weeks leading up to the launch of the guide book.

Diners can get in on the fun two weeks before the release by playing along in a restaurant IQ game. Clues will hint at some of the inspectors’ “Picks for Value’.” Daily winners who guess the restaurnts correctly can win a set of the new guides. Plus, one grand prize winner will garner a Michelin dining experience for two. Just check the FamouslyAnonymous.com site each day, beginning Oct. 5, to find out more details.

A new component has been added to the 18th annual San Jose Mariachi and Mexican Heritage Festival, now going on through Sept. 27. Two cooking classes, Sept. 25-26, will be held to educate the community about healthful, local, and sustainable foods.

The “Food for the Heart & Soul” classes, 10 a.m. to 3 p.m. each of those two days at the Mayfair Community Center in San Jose, will teach participants how to cook more healthful Mexican food. Registration fee is $75.  To reserve a spot, register here.

Whole Foods has added a new line of kosher chicken and turkey products to its poultry offerings nationwide.

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Feverish About Fever-Tree’s New Ginger Beer

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The taste of hot-sweet fresh ginger in a bubbly beverage.

That’s what I am about this most gingery new bubbly beverage.

It’s made by Fever-Tree, the British maker of premium mixers that are used in libations at renowned El Bulli in Spain and the Fat Duck in the United Kingdom.

The company’s philosophy is simple: Why use sub-par mixers with premium spirits?

So Fever-Tree set out to create artisan ones using all natural ingredients.

Joining its line of Tonic Water, Bitter Lemon, Ginger Ale, Lemonade, and Soda Water is the new Ginger Beer.

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