Ferran Adria’s New Beer

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The debut of Ferran Adria's new beer.

Bearing black glass and a simple, lone gold star at the bottom of it, a sample bottle of the much-buzzed-about Estrella Damm Inedit landed on my doorstep last week.

It’s the new beer by none other than Chef Ferran Adria of Spain’s esteemed El Bulli. Yes, the pioneer of molecular gastronomy, the chef who dares to go where no chef has gone before, has turned his wildly creative talents to crafting his own brewski.

The beer is a collaboration between Adria; El Bulli’s sommeliers; and Estrella Damm, Barcelona’s leading brewer. Adria says it’s meant specifically to enjoy with food.

Of course, Adria’s beer is unlike any other. Forget toting a six-pack. This elegant beer comes in a wine-like bottle with a cap that’s easily removed with your standard bottle opener. With its 750 ml bottle, Inedit is meant for sharing. It’s also meant to be served chilled, in a white wine glass.

It has a nice creamy head, and a golden, slightly amber color.

After one sip of the light-bodied, light-flavored beer, my husband declared that he could slam down a few glasses easily. (Full disclosure: Yes, he belonged to a college fraternity. ‘Nough said.)

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Just the Two of Us

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A taste of old and new.

I remember the worn Formica table, and not much else.

It was one of many such tables at a hole-in-the-wall restaurant in San Francisco’s Chinatown, the kind with bare wooden chairs beside it, and brusque, Chinese-speaking waiters in white shirts and black vests who came by to take your order in a snap.

I was barely grammar school age then, possibly even younger.

I remember that place because my Dad would take me there. Just the two of us.

I’m not sure why my Mom and older brothers are absent from these memories. Maybe these father-daughter excursions happened when my Dad had days off from work. Maybe we’d end up picking up take-out for the rest of the family afterward. I wish I could recall.

What I do remember is how excited I always was whenever he brought me to this particular restaurant. You see, it wasn’t like any other restaurant in Chinatown. You could enjoy your standard Chinese food there, of course, but you also could order “American” food. At that age, that was a real treat to me then. And apparently to my Dad, as well.

My Dad would sometimes order a plate of Chinese beef stew, savoring the chewy tendon pieces most of all. Or he would sometimes have the same thing that I did. A creature of habit at that young age, I always went for the same dish: veal cutlet. It came with a gob of mashed potatoes, and a pile of those heated up, homogeneous looking frozen peas and carrots.

It was the cutlet I was most thrilled by, of course. There was just something special about that thin, tender slab, all perfectly crispy and golden brown sitting in the spotlight on that plate. I happily ate one fork-full after another, until it was all gone, and I’d have to wait until my Dad brought me back to that restaurant to enjoy it again. You see, it was the only place I ever ate that dish. My parents never cooked it at home. And I never ordered it anywhere else. Not even as an adult.

Then, a copy of “Relaxed Cooking with Curtis Stone” (Clarkson Potter) arrived in my mail. As I leafed through the cookbook by the host of TLC’s “Take Home Chef,” one photo in particular stopped me. There it was — a veal cutlet all crispy and golden looking like yesteryear.

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Feast On This

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Husband and wife, chefs Hiro Sone and Lissa Doumani, of Ame in San Francisco. (Photo courtesy of Ame)

* Wednesdays, head to Ame in San Francisco to enjoy a new three-course themed dinner that changes weekly.

That’s three courses with wine/beverage pairings for $55 per person.

The June 24 dinner highlights the distilled Japanese spirit, shochu. To whet your whistle, I’ll let you know what one of the featured dishes that night is “bo ssam” — braised pork belly that you wrap at the table with fried oysters and kimchi. It will be accompanied by “Imperial Jade,” a shiso cucumber-infused shochu cocktail with preserved Meyer lemon and soda, served on the rocks.

* Friday, a new contemporary Indian restaurant opens in downtown Mountain View.

Sakoon, named for the Indian word for “peace,” features a dramatic interior decorated with fiber-optic chandeliers, hand-carved wood panels, and a shimmering waterfall. Executive Chef Sachin Chopra, who previously headed the kitchen at Mantra in Palo Alto, serves up regional Indian cuisine with a modern touch.

* Find pork galore on June 27 at the “High on the Hog” event at Epic Roasthouse in San Francisco.

The al fresco afternoon soiree will feature Pinot Noir tastings, and Executive Chef Jan Birnbaum preparing a slow-roasted whole pig scented with fennel. If that’s not enough, wine writer Jordan McKay also will be on hand to sign copies of his book, “Passion for Pinot: A Journey Through America’s Pinot Noir Country” (Ten Speed Press).

Talk about goodie bags. Guests will get to take home a treat of pork cracklings’ seasoned with sea salt.

Price is $50 per person for everything; $20 for just the food; or $30 just for the wine tasting.

* San Mateo’s modern Filipino restaurant, Bistro Luneta, has added weekend brunch to its lineup.

Wake up to “Eggs Benedict” ($8.95), served with sun-dried tomatoes and Philippine sausage; or a “Fili-Panini Sandwich” ($8.95), a panini filled with pork adobo or barbecued pork. Beverage choices include calamansi juice made from the tiny Filipino citrus ($3.80), and a 1-liter “Sangria Flask” ($9).

Buttery croissant sandwich at Mayfield Bakery & Cafe. (Photo courtesy of the restaurant)

* Palo Alto’s Mayfield Bakery & Cafe also will start serving breakfast, beginning June 22.

Take a bite of a “Croissant Breakfast Sandwich.” A homemade croissant — but of course, with its fab bakery on site — is stuffed with Gruyere cheese, scrambled eggs, and your choice of bacon or ham.  Or dig into a bowl of “Semolina Pudding with Honeyed Cream,” a velvety porridge topped with brown sugar, and a dollop of cream cheese sweetened with maple syrup. Breakfast dishes will be priced from $8 to $15.

A new kids' cookbook by the former food editor of Sunset magazine.

* Treat your kids to a hands-on cooking demo at MacArthur Park restaurant in Palo Alto, 1 p.m. to 3 p.m. June 20.

The event celebrates the new children’s cookbook by Jerry Ann DiVecchio, former food editor of Sunset magazine, and artist Francoise Kirkman, who also worked at the magazine. “You’ve Got Recipes” (Trafford Publishing) features waterproof, laminate pages, as well as a French-English glossary with a pronunciation guide for French terms used in the book.

The class is $25. The book is $27.95, and will be for sale at the class. Call (650) 321-9990 for reservations.

* The Ferry Plaza Farmers Market in San Francisco is getting its grill on.

June 26 from 5:30 p.m. to 8 p.m., get an education in meat from Ryan Farr of 4505 Meats, as he teaches a sausage-making and grilling class. He’ll be joined by meat purveyer, Steve McCarthy of Prather Ranch Meat Co., who will give the low-down on sustainable meat. Mixologist H. Joseph Ehrmann also will show you how to concoct seasonal, fresh cocktails.

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Short and Sweet

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My oh my, the pastry cart.

That’s what apricot season usually is.

But according to reports, this year’s will be even briefer because an early frost and a rainy spring wrecked havoc on fragile apricot blossoms.

So if you still spy apricots at your local farmers’ market, do pick some up to enjoy.

That way, you also can bake this beauty — “Apricot, Almond Brown Butter Tart” by Cindy Pawlcyn, chef-owner of Napa Valley’s Mustards Grill, Cindy’s Backstreet Kitchen, and Go Fish.

A taste of the season.

Made with slivered almonds pulverized with confectioners’ sugar, flour, and eggs, the tart tastes faintly of almond paste. It’s moist and sweet like that, too. Plus it has a very rich buttery flavor. (There’s 1 1/2 sticks of butter in this tart, if you must know.) Indeed, the tart’s foundation is a buttery crust that’s pre-baked. Apricot halves poke through the top all the way around, like sunshine bursting through the clouds.

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A Sneak Peek At LB Steak In San Jose

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An 8-ounce skirt steak ($23) with Bearnaise sauce.

In this skittish economy, it’s been awhile since a splashy new restaurant has opened its doors in the South Bay.

Tuesday, finally one does with the debut of LB Steak in San Jose’s Santana Row.

It’s a new concept by the Left Bank restaurant group, which already has a Left Bank Brasserie in Santana Row. LB Steak opens in the same location as the group’s former Tanglewood restaurant, which never caught on the way Chef-Proprietor Roland Passot had hoped. Indeed, even when he was conceiving Tanglewood, Passot thought a steak house would be a good fit at that spot, especially because the high-end retail-restaurant-condo complex lacked one.

The dining room lit with sparkly chandeliers.

But with diners watching their pennies these days, are they really apt to splurge on pricey steaks?

CEO Richard Miyashiro thinks so, especially because at LB Steak, the biggest ticket item is the 20-ounce Porterhouse for $39.95. Unlike so many other temples of meatdom, this one has portions that aren’t all beyond ginormous.

There also are more affordable eats, such as a burger with exotic mushrooms for $14; spaghetti and meatballs with basil ricotta tomato sauce for $16.50; and whole fried snapper with shiitakes, pickled ginger, scallions, and red peppers for $28.75.

Wild mushroom truffle risotto ($18.75).

At lunch time, there’s lighter fare, including a Cobb salad with tuna ($15.75), and a New England lobster roll on brioche ($18).

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