Category Archives: Enticing Events

Chocolates, Cakes & Pizza — Who Needs More?

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Brazilian brigadeiros to indulge in.

Brazilian brigadeiros to indulge in. (Photo by Carolyn Jung)

Brazilian Chocolates

Watching World Cup may have gotten you riled up with all the action on the field. Me? It just got me hungry, thinking about all the specialty foods associated with each of the countries competing.

So when a sample box of brigadeiros arrived last week in my mailbox, it was perfect timing. San Francisco’s Tiny B specializes in these traditional Brazilian sweets, bite-sized chocolates made with condensed milk and flavorings. They’re like little balls of fudge rolled around nuts or sprinkles. And they are plenty addictive.

My sample contained some of Tiny B’s classic flavors. I have to say I am partial to dark chocolate, so the dark chocolate sprinkles one was probably my favorite because it let the intensity of the dark chocolate shine through.

A box of four is $12. You can customize it by choosing your exact flavors, too.

Bluestem Brasserie Lets You Have Your Cake

If you’ve ever had the legendary Honolulu Hangover cake at Bluestem Brasserie in San Francisco, you know how incredible it is. If you’ve never had it, well, now here’s your chance.

 

The unforgettable Honolulu Hangover. (photo by Carolyn Jung)

The unforgettable Honolulu Hangover. (Photo by Carolyn Jung)

The restaurant has brought it back and will offer it through Labor Day as part of its special “Cake Only” dessert menu.

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Get Ready for the Phenomenon of Ramen Nagi

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Chef-Owner Satoshi Ikuta realizes a dream by opening his first U.S. branch of his Ramen Nagi.

Chef-Owner Satoshi Ikuta realizes a dream by opening his first U.S. branch of his Ramen Nagi.

 

Ramen Nagi doesn’t open until June 25 in downtown Palo Alto, but you might as well get in line pronto for the first outpost in the United States of this Tokyo ramen chain that boasts 35 locations in Asia.

I can’t say I’ve eaten at every ramen joint in the Bay Area, but I’ve definitely enjoyed my fair share. And Ramen Nagi’s may be the best I’ve had.

Yes, it’s that incredible.

These noodles, made fresh on site every day, are a cut above.

These noodles, made fresh on site every day, are a cut above.

Basil and parmesan ramen -- yes, really.

Basil and parmesan ramen — yes, really.

At a sneak preview media dinner a week before the official opening, I had a chance to sample five different bowls of ramen, plus a variety of side dishes, most of which are not available at any other Ramen Nagi locale elsewhere.

Chef-Owner Satoshi Ikuta, who founded Ramen Nagi in 20014, even flew in from Tokyo for the occasion.

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Join The Food Gal and Chef R.J. Subaba of Viognier For A Cooking Demo

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MacysViognierJoin yours truly and Executive Chef R.J. Subaba of Viognier restaurant for a delicious cooking demo, 2 p.m. June 9 at Macy’s Valley Fair Santa Clara.

Subaba has cooked at such illustrious establishments as the Restaurant at Meadowood in St. Helena, Murray Circle at Cavallo Point in Sausalito, Madera at the Rose Wood Sand Hill in Menlo Park, and the Village Pub in Woodside.

At Viognier, located on top of Draeger’s market in downtown San Mateo, he’s bringing an approachable elegance to the fare.

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Final Days of La Cocina Auction, Mini Shops in San Jose, and A New Farmers Market

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Nite Yun's offerings. (photo courtesy of IfOnly)

Nyum Bai’s soulful offerings. (photo courtesy of IfOnly)

La Cocina Online Auction

San Francisco’s inspiring food entrepreneur incubator, La Cocina is holding an online auction now through May 28. Proceeds will benefit the organization’s entrepreneurs, who are largely immigrant women working to launch self-sustaining food businesses.

Among the incredible items up for bid are:

For a look at all the items up for bid, click here.

The New Moment at San Pedro Squared

Now, you can not only park your car at San Jose’s downtown Market-San Pedro garage, but do a little shopping, too.

Four new mini stores. (Photo by Rick Jensen)

Four new mini stores. (Photo by Rick Jensen)

Twelve parking spaces on the San Pedro side have been converted into four micro stores to help give greater visibility to new, small business owners.

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Parcel 104 Celebrates Its 17th Year

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Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

Not to big, not to small, but just right citrus tart by Pastry Chef Carlos Sanchez.

 

To help celebrate Parcel 104’s 17th anniversary this year, the restaurant in the Santa Clara Marriott near Levi’s Stadium last week reunited founder Chef Bradley Ogden with the team there for a special Cakebread Cellars wine dinner last week, which I was invited to as a guest.

The festivities will continue, as the restaurant is offering a $35 three-course lunch through July 31 with appetizers by Ogden, entrees by Executive Chef Sergio Morales, and desserts by Pastry Chef Carlos Sanchez.

Ogden, who practiced farm-to-table long before it became part and parcel of the Bay Area lexicon, is now working and living in Lodi’s wine country, as culinary director at the Wine & Roses resort.

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Chefs Bradley Ogden (left) and Sergio Morales, (right).

Sanchez has been with Parcel 104 since day one. Born in Columbia, he has staged and worked with Juan-Mari and daughter Elena Arzak at Arzak in San Sebastian, Spain, as well as Pastry Chef Jordi Roca of El Celler de Can Roca in Girona, Spain, two of the greatest restaurants in the world. Over the years, Sanchez has become known for his dainty-sized desserts, often served in trios, that are perfection personified.

Cakebread Cellars' wines matched to each course.

Cakebread Cellars’ wines matched to each course.

Morales was supposed to be a lawyer like his father. In fact, he attended Santa Clara University’s law school for a year and a half before leaving to follow his passion of cooking. He graduated from the Professional Culinary Institute in Campbell, now known as the International Culinary Center. His Dad first feared that he’d end up being a short-order cook, flipping burgers for the rest of his life. But now, his father couldn’t be prouder of his son working his way up from a cook to head chef here.

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