Category Archives: Food TV

Scenes from “Worlds of Flavor” 2010

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Cold soba noodles in gelee at the 2010 "Worlds of Flavor'' conference on Japan.

Over the weekend, the Culinary Institute of America at Greystone in St. Helena presented its 13th annual “Worlds of Flavor International Conference & Festival.”

It was the first time that the conference — attended regularly by top chefs, restaurateurs, purveyors, food scientists and media — focused entirely on the cuisine of Japan.

For good reason.

A Japanese dancer.

Everywhere you turn these days, you can’t help but notice the influence Japanese cuisine is having around the world — from sushi being sold in most every American supermarket to ingredients such as edamame, yuzu and nori finding their place in professional kitchens around the world.

Assembling curry udon for the crowds.

Okonomiyaki -- savory noodle pancakes -- get grilled.

Turn on the TV to watch the excitement of “Iron Chef”; visit New York to wait in line at Chef David Chang’s wildly popular Momofuku Japanese-style, street food-inspired restaurants; or pick up the latest Michelin Guide, which awarded its highest honor of three stars to an astounding 12 restaurants in the Kansai region of Japan — more than any other area in the world.

The conference, “Japan: Flavors of Culture, From Sushi and Soba to Kaiseki,” was attended by 750 people, including more than 54 presenters from Japan, some of whom were visiting the Napa Valley for the first time.

It was a kick to see Masaharu Morimoto, Hiroyuki Sakai and Yukio Hattori — all of “Iron Chef” fame — wandering around the storied culinary campus. And even more memorable to hear Morimoto belt out an a cappella song in Japanese at the end of his cooking demo.

Morimoto cooking with suckling pig at a demo.

And what cooking demos there were — from watching a chef from Japan painstakingly make soba noodles from scratch on stage to the intricate details that go into making a perfect dashi stock to seeing Chef Doug Keane of Cyrus in Healdsburg prepare a broth made with his favorite matsutake mushrooms, which he confessed to loving even more than prized European truffles.

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A Gingery Time for a Good Cause

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Fresh-baked gingerbread stars to help the Make-A-Wish Foundation. (Photo courtesy of the Lark Creek Restaurant Group)

Satisfy your gingerbread craving while doing a good deed, too.

You can if you purchase a bag of star-shaped, iced gingerbread cookies for $10 from participating Lark Creek Restaurant Group establishments throughout November. All proceeds will go to the Make-A-Wish Foundation, which makes wishes come true for children with severe illnesses.

The cookies, available on the dessert menu, were designed by One Market Pastry Chef Patti Dellamonica-Bauler. Glam them up with frosting, sprinkles and candies to enjoy at the restaurant or take them home with you in a decorative box.

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Getting into the Spook-tacular Spirit

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Chef Jamie Oliver and Steve Ells, founder of Chipotle, in their "frightening'' costumes. (Photo couresty of Chipotle)

Boorito Time:

Chipotle Mexican Grill has teamed up with UK Chef Jamie Oliver for a clever Halloween promotion to expose just how scary processed foods can be.

Just visit any Chipotle restaurant between 6 p.m. and closing on Oct. 31, dressed as a horrifying processed food product, and you’ll be treated to a burrito made with naturally raised ingredients for just $2.

Proceeds from the “Boorito 2010,” up to $1 million, will benefit “Jamie Oliver’s Food Revolution,” a campaign to get people to cook and eat fresh, healthful food.

Chipotle also will host an online costume contest, where customers can be photographed in their frightening processed food costumes at Chipotle’s, then can post the pic online here.

The grand prize winner will receive $2,500; five runners-up will get $1,000 each. And 20 honorable mentions will receive a burrito party for 20 guests at a Chipotle’s of their choice.

Better get cracking now on that one-of-a-kind costume to win.

Pumpkin Carving:

Yankee Pier in Larkspur invites kids to come in, Oct. 28-31, for its annual pumpkin-carving contest.

There will be various prizes for different age ranges, including giveaways of toys and bookstore gift cards. Contest winners will be announce on Oct. 31 via Facebook.

This week, the Lark Creek Restaurant Group also will be concluding its annual “Pumpkin Festival” of dishes that showcase fall squashes.

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Three Delicious Events

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Doc Willoughby. (Photo by Romulo Yanes, courtesy of Gourmet.com)In Mountain View:

Meet the one and only John “Doc” Willoughby, executive editor of Cook’s Illustrated and Cook’s Country magazines, 7:30 p.m. Oct. 21 at Books, Inc. in Mountain View.

Willoughby recently rejoined those magazines after the demise of Gourmet magazine, where he worked for nine years.

He’ll be signing copies of “The America’s Test Kitchen Healthy Family Cookbook” (Boston Common Press) at this free event.

In the East Bay:

Two teams of chef will square off in a Southern challenge, 7 p.m. Oct. 21 at Five restaurant in Berkeley.

Chef Banks White of Five will be joined by Chef Scott Howard, opening chef of Five and now chef of Brick & Bottle in Corte Madera, as they duel against chefs, Dean Dupuis and Charlie Copley of Pican in Oakland in this “Iron Chef”-like challenge, “Seasonal Showdown Dinner.”

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Hazelnut Heaven

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Crumbly scones with a swirl of hazelnut spread.

That’s exactly what these scones are.

Aren’t you just getting giddy looking at how thoroughly packed with crunchy hazelnuts they are?

One of my favorite baking books from 2008 was “Baked: New Frontiers in Baking” (Stewart, Tabori & Chang) by Matt Lewis and Renato Poliafito, who own the Baked bakery in Brooklyn, NY. So I was thrilled to hear that the duo just brought out a sequel to that book. “Baked Explorations” (Stewart, Tabori & Chang), which offers 75 more recipes for irresistible homespun baked goods that are equally straightforward to make and yield exceptionally spot-on flavors.

The recipe for “Nutella Scones” caught my eye immediately after I received a review copy of the new book. Made with Nutella, toasted hazelnuts and cocoa powder, these beauties bake up as dark as a pan of brownies.

They look like they’d be too rich and heavy to enjoy for breakfast or brunch. But trust me, looks are deceiving. The crumb is actually quite light, crisp and crumbly. And the cocoa powder adds a hint of chocolate without hitting you over the head senseless with it.

Hazelnut spread with the consistency of natural peanut butter.In fact, I purposely played up the hazelnut factor by substituting hazelnut spread for the Nutella, since I happened to have a sample can of Love ‘n’ Bake’s Hazelnut Praline in my pantry. Like Nutella, it is made from roasted hazelnuts and sugar, but the one difference is there is no cocoa in it. Instead, it’s a pure nut spread with the thickness and consistency of natural peanut butter.

With any scone dough, be sure not to over-mix or else you’ll end up with leaden, tough baked goods. Never a good thing.

A generous amount of toasted, chopped hazelnuts gets stirred into the dough, before it is gently patted into a rectangle. A bit of Nutella or hazelnut praline paste is spread on top of the dough, before it is rolled up jelly roll-style. Then, you stand the roll of dough up on one end and gently flatten it down until you have a thick disk. Cut out wedges and bake.

When the scones come out of the oven, heat a little more Nutella or hazelnut praline paste in the microwave until the texture is more pourable, then drizzle over the top of each scone like glaze on cake.

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