Monthly Archives: April 2013

Big News from the Food Gal

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Cookbooks spotlighting iconic foodie cities. Soon, there will be a San Francisco one, written by yours truly.

Cookbooks spotlighting iconic foodie cities. Soon, there will be a San Francisco one, written by yours truly.

 

See those cookbooks up there?

Soon, there will be a San Francisco-centered one, too.

And I’m thrilled to announce that I’ll be writing it.

Yes, my first cookbook ever.

“San Francisco Chef’s Table” (Globe Pequot) is expected to publish toward the end of this year.

Like the other books in this series, it will spotlight about 50 restaurants — most in San Francisco with a smattering from other parts of the Bay Area — and include recipes from each one.

The photos will be gorgeous, too, as they’ll be shot by award-winning photojournalist Craig Lee, who for many years was the main food photographer for the San Francisco Chronicle’s Food section.

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Tantalizing Turkish-Mediterranean Food at Troya

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Flatbread smeared with a thick tomato-minced beef sauce at Troya.

Flatbread smeared with a thick tomato-minced beef sauce at Troya.

 

If you’ve sworn off carbs, Troya in San Francisco will have you falling off the wagon.

Because at this Turkish-Mediterranean establishment, it’s all about the bread.

Hand-made each day. Round, puffy and soft. Almost like focaccia. It’ll do you in. And you won’t regret it in the least.

The must-order Turkish bread with babaganhoush.

The must-order Turkish bread with babaganhoush.

The restaurant has two locations in San Francisco — Clement Street and the Fillmore Street one, which is where I was invited to dine as a guest recently.

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Staff Meals Part II: Danny Meyer’s Roasted Asparagus Gratin

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Asparagus spears get broiled with mayo and grated cheese.

Asparagus spears get broiled with mayo and grated cheese.

If there’s any restaurateur noted for impeccable service, it’s New York’s Danny Meyer.

The CEO of Union Square Hospitality Group, Meyer has founded and overseen some of Manhattan’s most acclaimed establishments, including Union Square Cafe, Grammercy Tavern, Maialino, The Modern and many more. He’s even authored a book on the art of hospitality.

So, it’s probably no surprise that Meyer takes staff meals seriously. After all, it’s a way to nourish and care for the folks who work for him.

“Family Table: Favorite Staff Meals From Our Restaurants to Your Home” (Houghton Mifflin Harcourt) showcases just that. The new cookbook, of which I received a review copy, was written by Chef Michael Romano, culinary director for Union Square Hospitality Group, and Karen Stabiner, adjunct professor at Columbia’s graduate school of journalism.

StaffMeals

It includes more than 150 dishes that have been served to staff at his restaurants. The book is arranged traditionally with chapters divided into soups, salads, seafood, drinks, desserts and the like.

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Staff Meals Part I: Wylie Dufresne’s Cashew and Fennel Salad

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The wd-50 salad that only the staff gets to enjoy.

The wd-50 salad that only the staff gets to enjoy.

 

You won’t find this salad or any other on the menu at wd-50 in New York.

Not now. Not ever.

That’s because Chef-Owner Wylie Dufresne apparently is not a fan of leafy green salads. Go figure.

You’ll find that amusing insight, along with this recipe for “Cashew and Fennel Salad with Honey Mustard Vinaigrette” in the delightful new book, “Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” (Running Press), of which I received a review copy.

It was written by Christine Carroll, a former line cook, culinary center director of Whole Foods Market Manhattan and founder of CulinaryCorps, a volunteer service organization for culinary professionals, and Jody Eddy, former executive editor of Art Culinaire Magazine and a former cook at Jean-Georges in New York and The Fat Duck in England.

ComeInWe'reClosed

The book showcases the food — not served to the public — but to the staffs of 25 of the world’s most celebrated restaurants including Ad Hoc in Yountville, Au Pied De Cochon in Montreal, McCrady’s in Charleston, and Mugartiz in Spain.

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Charlie Trotter Tribute Dinner at M.Y. China, Sweet Fests Not to Be Missed, and More

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Martin Yan (Photo courtesy of the chef).

Martin Yan (Photo courtesy of the chef).

Martin Yan Hosts An All-Star Dinner at M.Y. China

Charlie Trotter, who shuttered his famed eponymous Chicago restaurant last year, will be the special guest of honor at a  6 p.m. June 9 dinner hosted by Martin Yan at M.Y. China in San Francisco.

If that weren’t enough of a draw, the dinner will be created in part by Chef Michael Rotondo, former executive chef of Charlie Trotter’s and now chef de cuisine at Parallel 37 in the Ritz-Carlton San Francisco. Dessert will be made by Yigit Pura, the first winner of “Top Chef: Just Desserts” and now proprietor of Tout Sweet Patisserie in San Francisco. And M.Y. China’s executive chef and master noodle-puller, Tony Wu, will be on hand to show his dough-twirling prowess.

The evening will begin with appetizers and sparkling wines from Domaine Carneros. That will be followed by a seated four-course dinner with wines by the Michael Mondavi Family Estate. A live auction also will be held.

The dinner, a benefit for the James Beard Foundation and the Chef Martin Yan Scholarship, is limited to 100 people. Tickets are $200 per person or $175 per person for James Beard Foundation members. Tickets can be purchased at MyChinaSF.com or by calling (415) 580-3001.

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Dessert First!

Calling all sweet tooths: The Four Seasons Hotel in San Francisco will be the place to be 5 p.m. to 8 p.m. May 5.

That’s when 20 of the Bay Area’s best pastry chefs will ply you with all manner of signature sweets at “Dessert First!,” a benefit for Project Open Hand, which provides meals for people afflicted with breast cancer or HIV/AIDS, or are home-bound and critically ill.

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