Category Archives: Cheese

New Sourdough Specialities, McEvoy Ranch Garden Walk, Wine Crawl & More

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Sourdough gnocchi with lovely lobster. (Photo courtesy of Boudin Bistro)

San Francisco’s Bistro Boudin Offers New Sourdough Dishes

Bistro Boudin at San Francisco’s Fisherman’s Wharf has upped the sourdough factor on its summer menu.

A variety of new dishes highlight the tangy, wonderful bread made by the cafe’s Gold Rush-era bakery.

Look for Bistro Shrimp Salad ($14.95) with grilled avocado, tangerines, chopped romaine and cilantro vinaigrette piled into a crispy sourdough cup; Grilled Salmon Al Tagine ($25.95) with clams, spinach, cherry tomatoes, Moroccan olives and capers served with sourdough crostini; and Sourdough Gnocchi ($23.95) with decadent chunks of lobster in a creamy pesto sauce.

Grilled salmon tagine with sourdough crostini. (Photo courtesy of Bistro Boudin)

San Francisco Wine Crawl

Sure, you’ve heard of food truck crawls, where those culinary four-wheelers gather in one spot to ply their delicious wares. Now, get ready for a wine version of that.

SF Wine Crawl, 1 p.m. to 5 p.m. July 24, affords you the chance to taste wines from 10 of San Francisco’s urban wineries.

Treasure Island is the location for this unique event — only appropriate since several wineries already make their home there. Sip wine, meet the winemakers and enjoy a breathtaking view of the Bay.

The event is accessible by car and #108 Muni bus.

Tickets are $40 per person; $60 VIP tickets include a VIP shuttle to ferry you around to each winery.

Enjoy a visit to McEvoy Ranch -- complete with lunch. (Photo courtesy of the ranch)

Garden Tour and Lunch at McEvoy Ranch in Marin County

McEvoy Ranch — producers of spectacular estate-grown, certified organic extra virgin olive oils — is opening up its 550-acre property in the hills west of Petaluma for a garden walk plus lunch, 10 a.m. to noon July 22.

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Getting Acquainted with Goat

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Fluffy dumplings made with goat milk, goat butter and two types of goat cheese.

Seventy percent of the red meat eaten around the world is not cow, nor pig, nor lamb. Would you believe it’s goat?

Yet for most of us in the United States, goat merely brings to mind a creamy chevre, and little else.

The prolific food writing duo of Bruce Weinstein and Mark Scarbrough are hoping to rectify that. Their latest cookbook is “Goat: Milk, Meat, Cheese” (Stewart, Tabori & Chang), of which I recently received a review copy. This comprehensive book includes a wealth of information about all things goat, as well as recipes that include “Goat Shanks with Cabbage, Port, and Vanilla,” “Chilled Blueberry Tzatsiki Soup” made with goat yogurt, and “Goat Cheese Brownies.”

They realize that a lot of folks are predisposed to hate goat meat, even if they may never have tried it. So many people fear it’ll be too barnyard-y or funky tasting. But goats that are slaughtered between six and nine months possess none of that. Instead, the meat is slightly earthy and quite tender. Ounce per ounce, goat is also lower in calories, fat and cholesterol than chicken, beef, pork or lamb.

Latin chefs have had a love affair with goat for generations. Nowadays, more and more chefs are discovering how fabulous the meat is and even spotlighting it on pricey tasting menus.

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Tomato Sale to End All Tomato Sales & More

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Grow your own tomatoes -- with the help of Love Apple Farm. (Photo courtesy of the farm)

Love Apple Farm’s Annual Tomato Seedling Sale

Yes, folks, this is the biggie — the tomato seedling sale that’s the largest in California, the one that attracts droves of home gardeners, including folks from Los Angeles, who have been known to drive up and back in one day just for it.

Why? Because Owner Cynthia Sandberg knows her tomatoes.

Sandberg runs the 20-acre Love Apple Farm in Santa Cruz, which supplies one — and only one — restaurant with an astounding variety of produce. That would be the Michelin-two-star Manresa in Los Gatos.

The seedling sale will kick off at 9 a.m. March 26 and run through June 26. An astounding 30,000 plants representing more than 100 varieties of heirloom and hybrid tomatoes will be sold, including Black Oxheart, Gary O’ Sena, Hippy Zebra and Mountain Pride. Seedling prices range from $3.50 to $5.50 each.

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A Cheesy Food Gal Giveaway

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Blue cheese with fortified wine -- a match made in heaven. (Photo courtesy of Chronicle Books)

I just had to laugh the other morning when a local newscaster joked that if he won the Lotto, he’d be spending it all on good cheese.

Just goes to show how much we all love the stuff.

To help you get a better and easier handle on all the wonderful cheeses in the market these days, Chronicle Books has come out with a new iPhone app, “Cheese Plate.”

Win this cool new ap that teaches you all about cheese. It’s based on the book, “Cheese and Wine: A Guide to Selecting, Pairing and Enjoying” by noted Bay Area food writer, Janet Fletcher. Curated by Fletcher, the app includes information and photos on how to put together 25 cheese plates, each consisting of three complimentary cheeses (and alternatives if you can’t easily find your first choice).

You’ll learn how to pronounce cheese names, who makes the particular cheeses, and the best descriptors for each type.

The app is $4.99 at the iTunes store.

One lucky Food Gal reader, though, will win a free app, plus a copy of the book that it’s based on. But wait, there’s more. That winner also will receive another book by Fletcher, The Cheese Course” (Chronicle Books), which is full of information on artisanal cheeses plus wines to pair with them.

How’s that for a deal?

Contest: It’s open only to those in the continental United States. Entry deadline is midnight PST Jan. 15. Winner will be announced on Jan. 17.

How to enter?

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Good Eats in Australia

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VICTORIA, AUSTRALIA — Traveling opens your eyes, as well as your taste buds.

My recent week-long trip to Australia, sponsored by Boundary Bend Ltd., was no exception.

Both in Melbourne and throughout the outlying countryside of the state of Victoria, there were so many wonderful new ingredients and dishes to revel in. Here are some of the highlights:

Prahran Market:

I could have stayed for hours meandering through the stalls at the famous Prahran Market, Australia’s oldest continuously running central marketplace. The covered marketplace, teeming with produce, seafood, fresh pasta, flower, soap and olive oil vendors, originated in 1864 at a smaller locale in Melbourne, and moved to its present location in 1881.

If there weren’t those pesky agriculture and customs laws (for good reason, of course), I would have brought back to the Bay Area armloads of the mesmerizing finger limes (above and below photos). The fragrance alone is intoxicating — beautiful enough to be a perfume that you’d want to dab on all the time. It smells of kaffir lime, with a bright floral, refreshing and very complex nose.

What’s really fascinating, though, is that this lime doesn’t have much juice at all. Instead, give one a squeeze and out will come these little globules that look for all the world like caviar. Damian Pike, a wild mushroom specialist, whose stand was selling these, explained that the fruit can be used in marmalade and all manner of dishes. One taste of the chewy globules that burst with tangy delight and I was dreaming of them atop sashimi.

Pike’s stand also sold fresh pepper berries, which I had never seen before, having only been used to the dried variety that fills my pepper grinder at home.

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