Something Fishy for 2013
How cute are these?
I couldn’t resist snapping a quick pic of a holiday gift that my husband’s nephew, Chris, gave us.
Think of them as the ultimate sustainable sushi that’s also calorie-free and needs no refrigeration.
Monthly Archives: January 2013
A Rich, Rewarding Experience at Rich Table
Sarah Rich is from the South. Her husband Evan Rich is from the East Coast. But after working together at Bouley in New York, they decided their destiny might very well lie in California.
“I didn’t want to spend the rest of my life in New York,” Sarah Rich says. “I knew if we didn’t leave then, we’d never leave. So, I convinced him begrudgingly to give San Francisco a shot.”
The move proved beyond fruitful, and Bay Area diners are all the better for it.
Last summer, the couple opened their own restaurant, Rich Table in San Francisco’s Hayes Valley neighborhood, on Sara’s birthday (July 26). Diners have been celebrating ever since then by packing into the 60 seats here.
The couple set out to create a restaurant they would want to eat at on their days off — casual, comfortable, yet with food cooked with impeccable ingredients, thoughtfulness and exemplary technique.
Delicious Times to Look Forward to in 2013
Wine & Wishes
Enjoy the offerings from more than 50 Bay Area restaurants and wineries at the 12th annual Wine & Wishes‘ gala, 5 p.m. to 11 p.m. Feb. 2, on Treasure Island.
All proceeds benefit the Make-A-Wish Greater Bay Area organization, which grants wishes to children suffering from life-threatening illnesses.
The evening begins with a walk-around gourmet wine and food tasting, followed by a four-course wine pairing dinner by nine San Francisco star chefs, including Hoss Zare of Zare at Fly Trap, Jeff Baker of Baker & Banker, Suzette Gresham of Acquerello and Roland Passot of La Folie.
Tickets for the tasting are $150 each; tickets for the dinner (which includes admission to the tasting) are $500 each.
Come Meet the Food Gal In Yosemite
Join me Jan. 20-24 in Yosemite, when I host a couple of events at the Ahwahnee’s annual Chefs’ Holiday Series.
If you’ve never attended one of these events, you’re missing out. For the month of January, 25 chefs from around the country will be featured over a series of eight sessions of cooking demos, receptions and gala dinners.
A Salad from Hiroko Shimbo To Start the New Year Off Right
At the top of your New Year’s resolution list are the vows to eat more kale and more tofu, right?
They should be.
Especially when they’re combined in this healthful salad that tastes so delicious that you’ll forget it’s even good for you.
“Kale in Peanut Butter-Tofu Sauce” is so satisfying that even my husband Meat Boy inhaled it even though there are no meat products in it.
The recipe is from “Hiroko’s American Kitchen” (Andrews McMeel), of which I recently received a review copy. The book is by Hiroko Shimbo, an authority on Japanese cuisine who is also a trained sushi chef.
It features 125 straightforward recipes that make cooking Japanese food at home much simpler with Shimbo’s tips and substitutions when you can’t find certain ingredients at your local market. Don’t have dashi? Use low-sodium chicken stock instead. No Japanese curry powder in your pantry? Reach for Madras curry powder instead. Don’t want to make kelp stock? Plain water will do in a pinch.
This particular dish tastes like one of those pricey prepared salads you’d find at Whole Foods.