Monthly Archives: August 2010

Food Gal Featured in the New “Cooking for Geeks”

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I’ve made no secret of the fact that me and technology don’t always get along.

So, it’s with both great flattery and some bemusement that I find myself included in the new “Cooking for Geeks” (O’Reilly) book by self-professed computer geek and cooking aficionado, Jeff Potter.

Potter studied computer science and visual art at Brown University. This is his first book, which looks at how science works to create so many delicious dishes we love.

Potter includes not only recipes but interviews with folks, including yours truly. I’m in good company, too. Some of the other profiled in the book include Dave Arnold, instructor at the French Culinary Institute in New York; Harold McGee, author of the seminal “On Food and Cooking” (Scribner); and Brian Wansink, author and Cornell University professor, who studies how people interact with food.

In the book, you’ll find me rhapsodizing about making preserved lemons, a process that always leaves me spellbound by the transformation that occurs when you add copious amounts of salt to fresh lemons, and let the mixture sit for a few weeks.

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Scenes From SF Chefs 2010

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Didn’t make it to the SF Chefs 2010 extravaganza this past weekend at Union Square in San Francisco?

No fear. Here’s a glimpse of the opening festivities last Friday night, which featured a slew of chefs, mixologists and vintners doling out gourmet goodies under a billowing white tent on the square.

The big guns were out in force, too, including New York Chef David Burke and star restaurateur, Drew Nieporent of the Myriad Restaurant Group.

The event officially got underway with a sabering ceremony, where a bottle of bubbly was dramatically opened by using a long knife to slice off the top of it.

You can tell from the expressions of the crowd that it was quite the sight.

A bevy of chefs were in attendance, including Mourad Lahlou of Aziza in San Francisco, whose first cooking show is expected to debut on PBS in the fall of 2011. Filmed in Marrakech and the Bay Area, the show will shine the spotlight on both traditional and modern Moroccan cooking. He’s still looking for help from investors, too. So if you’ve done well in the stock market or with the Lotto lately, don’t be shy and drop him a line.

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Indian Independence Day, New Beard Papa, Chocolate Meets Tofu & More

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South Bay and Peninsula News

Revel in festivities for Indian Independence Day, Aug. 15, when Junnoon restaurant in downtown Palo Alto, features live music and a special menu.

“A Tryst with Junnoon,” starting at 5:30 p.m., salutes India’s 63rd Independence Day with a $40 three-course menu that includes chicken tikka achari, made with saffron, green mustard and garlic. Each dish represents the colors of India’s flag — deep saffron, white and dark green. The prix fixe dishes also can be enjoyed à la carte.

Celebratory cocktails also will be available, including “Soul of a Nation” (peach schnapps, mango puree and Champagne), which represents the colors of Indian summers.

Advanced reservations are recommended and can be made by calling (650) 329-9644.

Sakoon in Mountain View also will be celebrating Indian Independence Day with a brunch buffet on Aug. 15.

In addition to regular favorites, the buffet that day also will offer new items such as Goan fish curry and lamb chettinad (with tomato, onion, garlic, cumin, cloves, cinnamon, cardamom and black pepper powder).

Price is $17.95 per person and includes a free mimosa.

Another Beard Papa will open its doors in the Bay Area, this one in Milpitas at 1535 Landess Ave. in the Seasons Marketplace.

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Abracadabra — Nectarines!

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My hubby makes fun of me because I often whine, “I hate technology!”

You know the feeling — when your server goes down or your email has the hiccups or some dastardly virus has infiltrated your otherwise peaceful online existence.

At times like that, can you blame me for uttering those blasphemous words? I think not.

But a couple of weeks ago, you might have heard me proclaim instead, “I adore technology!”

You see, it all started when I tweeted that I had bought some fabulously soft, juicy, drippy-licious Suncrest peaches at the Frog Hollow Farm store at the Ferry Building in San Francisco.

Then, what happens, but two days later, I find a huge box on my porch of just-picked nectarines, courtesy of Frog Hollow Farm.

Big Brother at work?

Big nectarines is more like it. Sweet, with just the right amount of tang, too.

Most of them, I just enjoyed out of hand. But I saved a few choice ones for extra special treatment: “Nectarine-Frangipane Galette.”

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Take Five with Spencer on the Go’s Chef Laurent Katgely, on His Upcoming Debut on the Food Network

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In a sign of just how significant and prevalent the revved-up food truck craze has grown, the Food Network debuts a new show Aug. 15 that will pit seven food trucks against one another in all manner of zany food challenges.

Get ready for the “Great Food Truck Race,” which will feature Austin Daily Press (Austin, Texas); Crepes Bonaparte (Fullerton, Calif.); Grill ‘Em All (Los Angeles); Nana Queens (Culver City, Calif.); Nom Nom Truck (Los Angeles); Ragin’ Cajun (Hermosa Beach, Calif.); and the Bay Area’s own, Spencer on the Go (San Francisco).

Which truck will be left standing to win the prize of $50,000? Tune in to see.

Chef Laurent Katgely, 47, of Chez Spencer Restaurant & Bar, started his popular Spencer on the Go truck (at Seventh at Folsom streets) in April 2009 to serve take-away French fare, such as escargot lollipops and braised lamb cheek sandwiches.

A native of the French Alps who started cooking when he was only 14 years old, Katgely apprenticed at the esteemed Alain Chapel in France, before working at Lespinasse in New York, Pastis in Los Angeles, Boulevard in San Francisco, and Foreign Cinema in San Francisco. He opened Chez Spencer with his wife in 2002. The restaurant is named for their 10-year son.

Q: With your classic training and impressive background, did you ever think one day that you’d be driving a taco truck around America on national TV?

A: No! (laughs) It’s kind of funny. But I like doing new things. I’ll try anything.

Q: How did you get involved with the show?

A: I got a call last October, then talked to the Food Network more about it in March. It sounded kind of interesting. I thought it would be great for the restaurant, too. I figured it couldn’t hurt.

Q: Did you feel extra pressure being the only truck from the Bay Area?

A: There is pressure, but I just try to go with the flow. Being in the business 27 years, I think the pressure just disappears. You just go and cook, and see what happens.

I’m pretty competitive. I play soccer. Plus, with work, we’re kind of competitive, but we like to have fun, too. It was a good excuse for me to get out of the restaurant. I had to commit to being away four to six weeks for the show this past spring.

Q: Were the food challenges difficult?

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