Monthly Archives: April 2013

Brewski Time at Steins Beer Garden & Restaurant in Mountain View

There's a new beer joint in downtown Mountain View.

There’s a new beer joint in downtown Mountain View.

A temple to stir-frying has morphed into a bona fide beer garden in downtown Mountain View.

The former Golden Wok on Villa Street has been transformed into Steins Beer Garden & Restaurant, which opened late last month.

The large space has been broken up into several that includes a beer hall with flat screens, main dining room, two private dining rooms, a main beer garden with a glass two-way fireplace, and a private beer garden.

Owner Ted Kim has helped open Paris Baguette branches in the Bay Area. But Steins is the first restaurant Kim, a beer aficionado who even brews his own at home, has owned. Executive Chef Colby M. Reade has worked in the past at such landmark San Francisco restaurants as Square One and Hawthorne Lane.

Last month, I was invited in as a guest of the restaurant to a pre-opening dinner. Some of the dishes noted here may have been tweaked since then, as Reade said he was still fine-tuning a couple of them.

Hitachino White Ale with pickled veggies for nibbling.

Hitachino White Ale with pickled veggies for nibbling.

House-made pretzels.

House-made pretzels.

The public beer garden.

The public beer garden.

The beer list is extensive with offerings from around the world, including 30 on tap. A fun one to try is the Wells Banana Bread Beer ($7 per glass), which, yes, does smell and taste like a baked loaf of banana bread.

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Join the Food Gal at Macy’s Valley Fair April 27

MacysAsianBoxAd

For all those folks who have bemoaned the fact that every other time I’ve hosted an event at Macy’s, it’s been at the Union Square San Francisco store, this event is for you.

Yes, join me at 2 p.m. April 27 at the Macy’s Men’s and Home Store at Valley Fair Shopping Center in Santa Clara, when I host a cooking demo with the duo behind Asian Box, which has locations in Palo Alto, Mountain View and soon in Burlingame.

Chef Grace Nguyen and her husband, Culinary Director Chad Newton, will be on hand to cook up some of their Asian street-food specialties, which are all gluten-free.

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Food52’s Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Roasted broccoli with a smoky-sweet paprika dressing.

Roasted broccoli with a smoky-sweet paprika dressing.

 

Broccoli doesn’t always get the love.

It’s often despised by children. And of course, we know how George W. felt about it.

But roasting it will make an instant fan out of anyone. Even the former president, I bet.

It brings out the veggie’s natural sweetness, gives it a hint of char and makes it crunchy-tender. And it takes all of 20 minutes to do on high-heat in the oven.

“Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds” is a gussied up version that still takes little effort.

It’s from “The Food52 Cookbook, Volume 2” (William Morrow), of which I received a review copy last year. New York Times writer Amanda Hesser and Le Cordon Bleu-grad Merrill Stubbs created the online cooking community, Food52, which seeks to ferret out the best home-cook recipes. This second volume includes 104 recipes arranged by the seasons.

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Time for Goat Fest, Silicon Valley Restaurant Week and More

The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

The kids from Redwood Hill Farm. (Photo courtesy of Redwood Hill Farm)

Fifth Annual Goat Festival

Who can resist these cute little kids?

You’re sure to melt when they make their usual appearance at the 10 a.m. to 1 p.m. April 20 Goat Fest at the Ferry Building Marketplace in San Francisco.

The goats are from famed Redwood Hill Farm in Sebastopol, which celebrates 45 years in business in 2013.

In addition to getting up close and personal with the goats at the fest, co-hosted by the Center for Urban Education about Sustainable Agriculture, you’ll get a chance to see cooking demos, sample goat milk products, and talk to producers.

All events will take place in the CUESA classroom in front of the Ferry Building.

Cheryl Forberg, nutritionist for "The Biggest Loser'' will appear at the fest. (Photo courtesy of CUESA)

Cheryl Forberg, nutritionist for “The Biggest Loser” will appear at the fest. (Photo courtesy of CUESA)

 

Get Ready for Silicon Valley Restaurant Week

Silicon Valley Restaurant Week,” which happens in October, is expanding to include a spring edition, April 24-May 1.

During that week, participating restaurants will offer a three-course prix-fixe dinners for a special price.

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DavidsTea Spring Collection and A Food Gal Giveaway

Pom Tango tea by David's Tea.

Pom Tango tea by David’s Tea.

With the arrival of spring comes a new collection of teas and infusions from Montreal’s DavidsTea, which is expanding rapidly into the United States.

Last year, it opened its first locale in San Francisco. There are now five in the Bay Area.

What sets the company apart is its inventiveness with blends. Sure, you’ve probably had flowers and fruit mixed in with your tea leaves before. But not quite to this extent. We’re talking big chunks of dried fruit, sizable enough to pick out to eat and enough of it to resemble trail mix.

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