Food Gal Unveiled

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Food Gal. Photo by Joanne Ho-Young Lee.You’re probably thinking, “It’s about time!” What can I say, except that I’m a bit camera-shy.

Ever since Food Gal came to life a month ago, my friends and fellow bloggers were telling me I had to post a photo of myself so that Food Gal readers could better identify with me. I finally listened. Yes, that’s me at the top of the page. And you’ll find another similar photo on my “About” page.

I’d like to thank my friend, the talented photographer Joanne Ho-Young Lee for snapping the pics. Like me, Joanne also was laid off a month ago from the San Jose Mercury News. She is now running her own wedding photography business.

I’d also like to give a shout-out at this time to another great gal pal, designer Elizabeth Goodspeed. Fans of the Mercury News Food & Wine section already are familiar with her work, as Elizabeth (“Speedy” to her friends) created some of the most beautiful covers for that section when I worked there. By the way, don’t you adore the Food Gal logo? That’s her handiwork, too. Elizabeth also was laid off from the paper at the same time, and is now looking for the next place to showcase her design talents.

We may be out of the newspaper. But we’re not down by any means.

Call it girl power at its finest.

New And Fishy

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From the team with the golden touch responsible for Town Hall and Salt House (both in San Francisco), now comes Anchor & Hope, a new fish house.

Located at 83 Minna St. in San Francisco, Anchor & Hope is the brainchild of the Brothers Rosenthal (chefs Mitchell and Stephen) and their best bud and front-of-the-house maestro, Doug Washington. Chow down on warm sea urchin in the shell ($13), crayfish ravioli ($26), or a lobster roll ($21). Carnivores won’t feel slighted with barbecued pork ribs ($24) or hanger steak ($25). There’s also a daily vegetarian dish ($18).


New “Tools & Techniques” Book For Budding Cooks

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The new “Williams-Sonoma Tools & Techniques” (Gold Street Press, $34.95) book is a gold mine for gadget lovers.

This handy reference book starts out with a primer on every pan, tool, knife, and small appliance imaginable. Yes, with its lovely pictures of each item it almost resembles a Williams-Sonoma catalogue on steroids. Almost all the implements probably can be purchased at Williams-Sonoma stores. But along with the gadget pics comes lots of useful information for picking and choosing what you need in your kitchen.

Pyrex glass pie dishes? Yes, they’re great for seeing how a crust is browning. But because tempered glass doesn’t conduct heat as well as metal, bottom crusts may take as much as 15 minutes longer to bake, according to the book. Buying a cleaver? Choose one that feels heavier than you first think is comfortable, the book advises, because the weight of the blade actually helps you cut through things more easily.

The book also outlines basic techniques every cook should know — from skinning a fish fillet to trussing poultry. In addition, 50 basic recipes are included for everything from buttercream to chicken stock.

May 3, from 11 a.m. to 1 p.m., get a chance to see some of these techniques in action when the Purcell Murray Culinary Lifestyle Center  in Brisbane hosts, “Tools & Techniques: Vegetables 5 Ways.” The class will concentrate on five different ways to prepare vegetables, including braised fennel with tomato, and grilled ratatouille.

The class includes lunch, and a book-signing by Jennifer Newens, executive editor of “Williams-Sonoma Tools & Techniques”. Price of the class is $45. To reserve a spot, call (415) 330-5557.

Meantime, enjoy this recipe from the book:

Citrus curd

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A Meat-y Opening

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Atkins lovers will be in heaven

Pampas, the first churrasco-style restaurant in the South Bay, opens its doors tonight at 529 Alma St. in downtown Palo Alto.

For $44, carnivores can enjoy more than a dozen meats in unlimited quantities, carved at the table from traditional churrasco-style skewers. Oh my! For lighter eaters, a la carte entrees ($18-$36) are available.

Skewers at the ready. Photo by Chris Schmauch.

Pampas also features creative cockails, and one of the largest collections of cachacas (Brazilian brandy made with sugar cane) on the West Coast. Cheers to that!

Three Big-Name Chefs With Big Plans

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Michael Symon

Robert Irvine’s stupidity is turning out to be Michael Symon’s gain. Symon, the Cleveland chef who beat out the competition to become the newest member of “Iron Chef America” on the Food Network, will take over Irvine’s hosting duties on the network’s “Dinner: Impossible” series, according to the Associated Press.

Let’s just say, it’s never a good idea to fib on your resume. And it’s really, really not a good idea to make up such doozeys as being knighted, being a former White House chef, and being best buds with Prince Charles. Uh, yeah, right…

Irvine hosted “Dinner: Impossible” for four seasons before his wild exaggerations came to light. Symon, chef of Lola and Lolita restaurants in Cleveland, began taping episodes last week. Those will begin airing this summer.

Chef Michael Mina, will open a new concept this summer next to his eponymous high-end restaurant in the Westin St. Francis hotel in San Francisco’s Union Square. Clock Bar, in the hotel’s lobby, will be his first cocktail lounge. It’ll feature creative, handcrafted cocktails and food pairings of small plates to share.

Back in the day, “Meet me at the clock” was a familiar phrase for San Franciscans who gathered at the hotel’s landmark grandfather clock. Mina is hoping to revive that timeless tradition.

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