Category Archives:Food TV

#50 Best Talks Plus A Sneak Peak at the New Angler Restaurant

A sea urchin dish at Angler in San Francisco.

A sea urchin dish at Angler in San Francisco.

A who's who of the chef world convened atDogpatch Studiosin San Francisco on Wednesday afternoon for "#50 Best Talks”,organized by — what else — "The World's 50 Best Restaurants."

If you follow Michelin rankings and are an avid watcher of Netflix's "Chef's Table”,you will easily recognize the names on this panel that was all about "Voices for Change":

  • Gaggan Anand ofGagganin Bangkok,four-time #1 in "Asia's 50 Best Restaurants."
  • Virgilio Martinez ofCentralin Lima,voted "Best Restaurant in South America"four times in a row in "The World's 50 Best Restaurants."
  • Dominique Crenn ofAtelier Crennin San Francisco,voted "The World's Best Female Chef 2016"by "The World's 50 Best Restaurants.'
  • Enrique Olvera ofPujolin Mexico City,currently #13 on "The World's 50 Best Restaurants"list.
  • Daniela Soto-Innes ofCosmein New York City,currently #15 on "The World's 50 Best Restaurants"and winner of the James Beard Rising Star Award.
  • Lara Gilmore ofOsteria Francescana,currently #1 on "The World's Best 50 Restaurants"list.

50 Best Logo

(Left to Right): William Drew,Gaggan Anand,Dominique Crenn,Lara Gilmore,Daniela Soto-Innes,Enrique Olvera,and Virgilio Martinez.

(Left to Right): William Drew,Gaggan Anand,Dominique Crenn,Lara Gilmore,Daniela Soto-Innes,Enrique Olvera,and Virgilio Martinez.

Afterwards,chefs and attendees headed over toAngler,set to open Sept.25 on The Embarcadero in San Francisco.

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Join the 必威国际Food Gal in Conversation with Chef Ron Siegel

Chef Ron Siegel.(Photo by Michael Woolsey for Edible Marin-Wine Country)

Chef Ron Siegel.(Photo by Michael Woolsey for Edible Marin-Wine Country)

It's guaranteed to be a fun,entertaining time when I'm joined in conversation 7 p.m.4月4日圣安瑟莫的厨师罗恩·西格尔Madcaprestaurant.

After all,he's not only witty and tells it like it is,but he was also was the opening sous chef ofThe French Laundry,and the first American to ever trounce an "Iron Chef"on the original Japanese cooking competition show.

ThisCommonwealth Clubevent will take place at theOutdoor Art Clubin Mill Valley.

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Juhu Beach Club's Desi Jacks

Sweet,savory,and spicy -- these aren't your childhood Cracker Jacks by any stretch.

Sweet,savory,and spicy — these aren't your childhood Cracker Jacks by any stretch.

Juhu Beach Club in Oakland may be shuttered now,but its spirit lives on in"The Juhu Beach Club Cookbook"
(Running Press) by Preeti Mistry with East Bay food writerSarah Henry,of which I received a review copy.

Mistry has vowed that Juhu Beach Club,which she ran with her business partner and wife Ann Nadeau,will rise again in some form,though details are scarce at the moment.

In any event,you can still enjoy her cooking at her very funNaviin Emeryville with its unique pizzas,toasts and cocktails.

Born in London and raised in suburban Ohio,Mistry,a former "Top Chef"contestant,is an inventive,inspired cook who is adept at remastering comfort food with bold Indian flavors and flair.On her trips to her ancestral country of India,she fell in love with street food.There's a playfulness in her food that reflects that.

JuhuBeachClubbook

That's evident in recipes such as "Shrimp Po'Bhai,""JBC Fried Chicken & Doswaffle,""Chai-Spiced Bacon,"and "Bloody Meera."

Take her "Desi Jacks."This revved up version of caramel corn is featured at Navi.It's even free during the daily Happy Hour,4 p.m.to 6 p.m.daily.

This is a snack that's sure to get the party started.

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Gail Simmons' Pastrami-Style Roast Turkey

Turkey perfect for a small holiday gathering.

Turkey perfect for a small holiday gathering.

Tea for two?

How about Thanksgiving turkey for four?

It can be done — beautifully,and without a lot of hassle,too.

Thanks to Gail Simmons' recipe for "Pastrami-Style Roast Turkey."

It's from her new cookbook,"Bringing It Home: Favorite Recipes from A Life of Adventurous Eating"(Grand Central Life & Style),of which I received a review copy.

"Top Chef"fans,of course,will recognize Simmons as a regular judge on that popular Emmy-winning TV show.She's also the special projects director atFood & Winemagazine,as well as a wife and mother.

GailSimmonsbook.

Cooking chops runs in her family,as her mom was a freelance food writer and a part-time cooking teacher.Simmons followed in her footsteps,graduating from culinary school and apprenticing at some of New York's top restaurants.

Which means,in short,that she knows her stuff.These are recipes that she cooks at home for family and friends,so nothing is overly fussy.

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Little Star Pizza South Bay News,Taste & Tribute,And More

Deep-dish and salad from The Star via DoorDash.(photo by Carolyn Jung)

Deep-dish and salad from The Star via DoorDash.(photo by Carolyn Jung)

Little Star Pizza

What happens whenLittle Star Pizzateams with DoorDash?

Easier deep-dish delivery for South Bay folks.

Delivery appDoorDashrecently launched a 2,000-square-foot commissary kitchen in San Jose for four different delivery-only restaurants.It represents an option for restaurants that want to expand their delivery reach without having to invest in their own brick-and-mortar facility.

The first tenant-partner in the DoorDash Kitchens is The Star,an off-shoot of San Francisco's Little Star Pizza,famed for both deep-dish and classic thin-crust pies.

I was invited to try a sample delivery from the commissary kitchen,which now services the San Jose-Santa Clara area.

You can order either on the app orWeb site,and choose what day and what time-frame you want it all delivered.DoorDash also lets you add a tip on the order electronically,so you don't have to fumble with your wallet when you answer your door.

I chose the Classic Small Deep Dish Pizza ($22),Mediterranean Deep Dish Pizza ($22),and small Goddess Salad ($6).

The driver texted me when he picked up the food,and noted he'd arrive at my house in about 25 minutes.Sure enough,he was there at the pre-scheduled appointed time,轴承披萨,仍然是热的。

The sausage deep-dish,delivered freshly baked and hot.(photo by Carolyn Jung)

The sausage deep-dish,delivered freshly baked and hot.(photo by Carolyn Jung)

The crust on the pizzas are beautifully golden.They're crisp on the outside and slightly chewy within,rather like olive oil-brushed focaccia.

The Classic is piled high with a generous amount of chunky tomato sauce,nubbins of fennel sausage,mushrooms,onions,and green bell peppers.The Mediterranean is even more flavorful with its loaded mix of tomato sauce,roasted chicken,artichoke hearts,green olives,onions,red bell peppers,and feta.

They were as satisfying as if I had eaten them at the restaurant,only I got to enjoy them in the relaxation of my own home.

There wasn't a whole lot to the Gem salad,owing to the fact that the toasted almonds mentioned on the Web site were nowhere to be found.Still,the greens were fresh and flecked with a few minced chives.

I appreciated the salad was composed of Little Gem leaves,too,rather than mundane iceberg or spring mix.The accompanying creamy pesto dressing was full of tangy,piquant and herbaceous flavors.I ended up cutting up a cucumber in my fridge to round out the salad a little more.

If you're craving pizza in the South Bay — particularly deep-dish — you'll definitely be glad to know it's a mere delivery away now.

Taste & Tribute

Help preserve ancient Tibetan culture,while enjoying one of the most unique chef galas around.

The 17th annualTaste & Tributetakes place Nov.17 at theFour Seasons in San Francisco.

Chef Peter Armellino of The Plumed Horse.(photo courtesy of the restaurant)

Chef Peter Armellino of The Plumed Horse.(photo courtesy of the restaurant)

Founding Chef Laurent Manrique,owner ofCafe de la Pressein San Francisco,will be joined by 21 other top chefs,including Jennifer Sherman ofChez Panisse,Rogelio Garcia ofThe Commissary,Anjan Mitra ofDosa,Khai Duong ofKairestaurant,Daniel Corey ofLuce,and Gerald Hirigoyen ofPiperade.

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