Moveable Feast Delivers Chef-Curated Dinner Parties to Your Door

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Chef Kim Alter's squash hummus with black bean salt and crudites that I enjoyed in the comfort of my own home.
Chef Kim Alter’s squash hummus with black bean salt and crudites that I enjoyed in the comfort of my own home.

This past weekend, Chef Kim Alter of San Francisco’s acclaimed Nightbird was the star attraction at my house.

OK, not her in the flesh per se. But her creativity was certainly on full display in half a dozen dishes we heartily enjoyed — without having to leave the house.

Welcome to Moveable Feast, a new nationwide subscription platform that delivers once-a-month dinner parties right to your door, curated by some of the most celebrated chefs from around the country, many of whom boast Michelin stars and James Beard Awards. It’s a meal kit with serious pedigree.

Each dinner requires only 30 minutes or less of assembling, plating and heating before it’s ready to be served. Detailed written instructions are included, as well as a QR code to access videos that show how each dish is presented. There’s even a fun playlist included for each dinner.

The dinner party fixings delivered right to your door.
The dinner party fixings delivered right to your door.

Each chef designs their own dinner party meal, which is then prepared in a commercial kitchen in Napa before being shipped out. Each dinner arrives to you on a Thursday or Friday, in time to enjoy on Saturday or Sunday.

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Sponsored Post: Baked Frangipane Apples with Pazazz

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The holiday season was made for these beautiful baked apples with a center of nutty frangipane.
The holiday season was made for these beautiful baked apples with a center of nutty frangipane.

I’m the type of person who bakes when I’m happy.

Or sad.

Or stressed.

Or curious about a particular recipe.

Or simply want to spoil myself or others with something joyfully indulgent.

And at this time of year, when I bake with samples of fresh Pazazz apples, I get especially giddy because they are a natural mood booster.

Yes, apples are loaded with antioxidants that fuel neurotransmitters in the brain that trigger the release of dopamine that elevates the feelings of pleasure, contentment, and motivation.

This mighty fruit also helps lower cholesterol, decreases the risk of diabetes, aids in weight loss, promotes good digestion, and boasts anti-inflammatory properties.

Now's the time to get your hand on some Pazazz apples.
Now’s the time to get your hand on some Pazazz apples.

Of course, they are mighty delicious, too. Ruby red with yellow-green striations, Pazazz are super snappy and full of sweet, tangy, quenching juice.

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A Food Gal Contest: Your Chance To Win A Pair of Calistoga’s “Winter in the Wineries Passports”

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Bennet Lane Winery is one of the participants in Calistoga's "Winter in the Wineries'' Passport program. (photo courtesy of Visit Calistoga)
Bennet Lane Winery is one of the participants in Calistoga’s “Winter in the Wineries” Passport program. (Photo courtesy of Visit Calistoga)

Psst, in case you didn’t know it, winter is an ideal time to visit Wine Country.

After all, it’s less crowded, and all those twinkling holiday lights adorning streets and winery entrances sure make everything extra festive.

What’s more, you can take advantage of the 14th annual “Winter in the Wineries Passport” program by Visit Calistoga.

The $75-per-person passport lets you receive complimentary wine tastings at 19 participating wineries in Calistoga, Lake County, Pope Valley, and St. Helena, from Dec. 2 to Feb. 4, 2024. That’s more than $750 worth of tastings alone.

Among the wineries involved are: Clif Family Winery and Farm, Clos Pegase, Merryvale Vineyards, and Raymond Vineyards.

Additionally, the passport gives you access to special discounts from participating hotels, spas, and boutiques. It makes for an ideal time for a getaway or to do some holiday shopping for gifts.

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The Playful Autumn Tasting Menu At Be.Steak.A

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The "Snack Yard'' first course on the fall tasting menu at Be.Steak.A.
The “Snack Yard” first course on the fall tasting menu at Be.Steak.A.

Chef Patrick Capurro wants to take you on a journey, one that recalls the cozy flavors and brisk weather of autumn in Chicago as when he lived there.

At Be.Steak.A in the Pruneyard in Campbell, he does just that with his new fall tasting menu that’s full of pure whimsy and delight.

That’s what I found when I was invited in as a guest of the restaurant to try it on a bustling Tuesday night.

Be.Steak.A, owned by Chef Jeffrey Stout, offers both a la carte dining and a seasonal tasting menu that’s $185 per person with an optional $130 wine pairing (six different pours). You can book the tasting menu when you make a reservation online or opt to order it when you get there, though, you risk the chance of it selling out for the night.

The dining room.
The dining room.

Walk through the restaurant doors and you’re greeted immediately with a beverage.

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Dining At Yokai, San Francisco’s New Hi-Fi Bar & Restaurant

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Grilled mackerel with pickled mustard seeds and honey-preserved ramps at Yokai.
Grilled mackerel with pickled mustard seeds and honey-preserved ramps at Yokai.

Chef Marc Zimmerman was majoring in music engineering in college in Indiana before he decided to scrap that for a career in cooking instead.

Now, however, he’s managed to combine both those passions into one: Yokai, his second San Francisco restaurant, which opened in September, just four blocks away from Gozu, his first that debuted in 2019.

Located in the SOMA neighborhood, Yokai is named for the Japanese word for “ghosts or spirits,” which is appropriate given its extensive bar program that spotlights Japanese and American spirits.

At the host stand.
At the host stand.

The music emphasis is apparent right when you step inside to find the host stand outfitted with two turntables and shelves of vinyl records. You can’t miss the large speakers behind the bar, too. But the music, while lively, is not intrusive, as I found when I dined as a guest of the restaurant last week, when jazz was very much the music of choice on that weeknight.

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