The Majestic Yosemite Hotel in all its majesty.
YOSEMITE NATIONAL PARK, CA — There may not have been snow here last week, but there was plenty else to ignite the senses.
A bevy of celebrated chefs took to the stage and kitchen in the 34th annual “Taste of Yosemite” at the Majestic Yosemite Hotel (ahem, yes, the Ahwahnee to sentimental folks like myself).
I was thrilled to be the guest moderator/host at the first two sessions of this winter-time bonanza that features cooking demos and grand gala dinners.
Chef David Bazirgan of Bambara in Cambridge, making a return to California, where he cooked for 13 years.
Chef David Bazirgan’s tasting of hummus, eggplant puree, and cashew romesco.
For 34 years, the event has taken place throughout January. But look for the 35th one to break tradition.
Have you dined at the wonderful new Zola restaurant in downtown Palo Alto, which has been garnering rave reviews?
If not, you can get a taste of its comforting French-California cuisine when its chef-owner, Guillaume Bienaime, joins me for a cooking demo at 2 p.m. March 14 at Macy’s Valley Fair.
Bienaime opened Zola late last summer. After years of cooking at fine-dining restaurants, including Marche in Menlo Park, he wanted to create a more personal venue with food that spoke to his heritage and used the best local ingredients.
Chef Matt Accarrino of SPQR makes gnocchi in the Google kitchen. (Photo courtesy of Google)
How did New Orleans’ Emeril Lagasse influence Chef Matt Accarrino’s career? And just what does this “Food & Wine Best New Chef 2014” winner think of restaurants that don’t make any of their own pasta?
Take a listen as Accarino of the celebrated SPQR in San Francisco answers these questions and more when he joined me in the teaching kitchen at Google headquarters in Mountain View a few weeks ago for a very special event.
Accarrino and yours truly laughing it up in the kitchen. (Photo by Craig Lee)
The occasion was a cooking demo in conjunction with my cookbook, “San Francisco Chef’s Table” (Lyons Press), to which Accarrino contributed a recipe.