Category Archives: General

Gilda’s Salon in San Francisco: Where Art and Food Converge

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Spicy pork two ways, a dish at Gilda's Salon that was inspired by a Southeast Asian painted tapestry at the Asian Art Museum
Spicy pork two ways, a dish at Gilda’s Salon that was inspired by a Southeast Asian painted tapestry at the Asian Art Museum

At Gilda’s Salon in San Francisco’s Proper Hotel, artistry on the plates has taken on a whole new meaning.

That’s because the special dinner series held in this swank room every other Friday night was inspired by actual artwork on display at the nearby Asian Art Museum.

Executive Chef Jason Fox and his team created this provocative 10-course menu after a fun fact-finding trip to the museum to study its exhibits.

This particular menu will be available at least through the end of July, at which time it is expected to change. It is $150 per person with an optional $60 pairing with Napa’s Ashes & Diamonds wines.

I had a chance to experience it last week, when I was invited in as a guest.

The lobby of the Proper Hotel in San Francisco.
The lobby of the Proper Hotel in San Francisco.
Gilda's Salon -- the setting for these special dinners.
Gilda’s Salon — the setting for these special dinners.

Designer to the stars Kelly Wearstler is responsible for the maximalist style of the hotel, where a bevy of colors, artwork, and eye-popping patterns somehow come together in harmony.

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Artisan Chocolates with Filipino Flair

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If life is like a box of chocolates, this one will transport you to a far-off land.
If life is like a box of chocolates, this one will transport you to a far-off land.

It’s hard to believe that as a kid, Daniel Corpuz refused to eat anything except plain white rice.

Because what he creates now as an adult is full of brilliantly bold flavors.

His medium?

Chocolate. As in dazzling, hand-crafted bonbons with many fillings inspired by his Filipino heritage.

He started Daniel Corpuz Chocolatier in New York City after working as a pastry chef at renowned fine-dining establishments, The Modern at MoMA, Manhatta, and One White Street.

A graduate of the Culinary Institute of America, he shifted to concentrating on chocolates following the pandemic. It landed him a spot on Netflix’s “School of Chocolate” in 2021, hosted by the celebrated pastry chef, Amaury Guichon.

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For The Love of Crispy Bits

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Use your oven and a preheated sheet pan for the crispiest fried rice you'll ever enjoy.
Use your oven and a preheated sheet pan for the crispiest fried rice you’ll ever enjoy.

Raise your hand if you covet those cooked grains of rice that turn golden and ever so crispy on the bottom of the pan.

Then, “Sheet Pan ‘Fried’ Rice” is made for you.

Because this is fried rice that’s cooked not in a wok or saute pan on the stovetop, but in the oven on a sheet pan that’s preheated until it’s blazing hot.

That means far more surface area for the rice to come in contact with to turn exceptionally toasty and crunchy.

This genius recipe is from “Hot Sheet” (Harvest), of which I received a review copy.

The cookbook was written by Olga Massov, an editor at the Washington Post’s Food section; and Sanaë Lemoine, a novelist and former cookbook editor, who worked at Martha Stewart and Phaidon Press.

As the title implies, this book is all about recipes made on a sheet pan, one of the hardest working and most useful pans in our kitchens.

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Confetti — A Different Type of Crunchy Snack

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Confetti Snacks' newest product is crunchy Mandarin Oranges.
Confetti Snacks’ newest product is crunchy Mandarin Oranges.

If you told me that one day I’d be noshing on whole shiitake mushrooms like they were potato chips, I’d have called you totally bonkers.

Yet, that’s exactly what I’ve been doing with Confetti Snacks Black Truffle Mushroom Chips, which are baked low and slow, then seasoned with spices to create a crunchy, umami bomb that’s pretty darn addictive.

Singaporean entrepreneur Betty Lu came up with her line of Confetti Snacks to fuel herself on backpacking trips. Best yet, she hit on the idea to use upcycled produce, the misshapen fruits and veggies that often don’t get sold and end up going to waste.

Last month, the company even won the Pitch Competition at the SNAC International’s SNX 2024 snack food industry trade show.

Confetti's Black Truffle Mushroom Chips.
Confetti’s Black Truffle Mushroom Chips.

I had a chance to try a few samples of Confetti Snacks. Made with minimal ingredients — just vegetables, seasonings, bran oil, maltose, and sea salt — they are crisp and airy, almost like dehydrated vegetables.

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Dining At Street Social

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Fabulous fried soft shell crab with XO sauce at Street Social.
Fabulous fried soft shell crab with XO sauce at Street Social.

Petaluma’s Street Social is one idiosyncratic restaurant.

Unlike almost any other restaurant you can name, it’s not regularly open for dinner on Saturday nights. Instead, it operates from Tuesday through Friday, and is occasionally open on a rare Saturday evening. Go figure.

The dining room is teeny-tiny, probably smaller than some folks’ walk-in-closets, with space for all of six tables inside.

The restaurant has no street presence, but is tucked inside — way inside — the historic, century-old Lan Mart Building. In fact, its “outdoor” dining area comprises a couple compact tables in the brick walkway inside the building, near a warren of small boutiques.

In short, Street Social is a place you could easily pass right by without knowing it even existed.

But know about it you should.

The diminutive dining room.
The diminutive dining room.
The restaurant has only six tables inside, and one is up on the mezzanine.
The restaurant has only six tables inside, and one is up on the mezzanine.

That’s because it comes armed with has serious cred. Husband-and-wife, Chef Jevon Martin and mixologist Marjorie Pier met while working at Chef Jeremy Fox’s Rustic Canyon in Santa Monica. That was followed by stints in Los Angeles at Ford’s Filling Station by Chef Ben Ford (Harrison’s son), and Lucques by Chef Suzanne Goin, before the couple relocated to Sonoma County, where Martin was executive sous chef at Ari Weisswasser’s Glen Ellen Star.

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