Category Archives: Meat

For Dads Who Love Meat and Cabs

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The Napa Valley’s Signorello Vineyards and Snake River Farms in Idaho has just the gift for you: “The Ultimate Luxury Food and Wine Experience.”

On Father’s Day, Valentine’s Day, and the winter holiday celebration, you’ll receive a shipment of Kobe beef and cab. Father’s Day, it’s four rib eye steaks and three bottles of Estate Cabernet Sauvignon. Valentine’s Day, it’s four tenderloin fillets and one bottle each of Estate Cabernet Sauvignon, East Hillside Cabernet Sauvignon and Uvaggio. For the winter holidays, it’s a rib eye roast and one bottle each of the Estate Cabernet Sauvignon, Padrone  (Reserve Cabernet Sauvignon) and Meta.

But wait, there’s more: As a Kobe & Cabernet Club member, you’ll also receive a 15 percent discount on wine purchases throughout the year, a 10 percent discount on all Snake River Farms products throughout the year, invitations to members-only events at the winery, and special club member rates at the Yountville Inn in Yountville.

And the tab? The average cost of each shipment is $390. Big spenders who want more information, should click here.

A Meat-y Opening

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Atkins lovers will be in heaven

Pampas, the first churrasco-style restaurant in the South Bay, opens its doors tonight at 529 Alma St. in downtown Palo Alto.

For $44, carnivores can enjoy more than a dozen meats in unlimited quantities, carved at the table from traditional churrasco-style skewers. Oh my! For lighter eaters, a la carte entrees ($18-$36) are available.

Skewers at the ready. Photo by Chris Schmauch.

Pampas also features creative cockails, and one of the largest collections of cachacas (Brazilian brandy made with sugar cane) on the West Coast. Cheers to that!

Meet for Meat in Palo Alto

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Carnivores will be in heaven when Pampas opens its doors later this month in downtown Palo Alto at 529 Alma St. at Hamilton Ave. I know my hubby is sure to be one of the first in line. After all, those of you who have followed my food stories in the pages of my former employer, the Mercury News, know all too well his nickname: Meat Boy.

Picture 18 different meats on skewers, everything from lamb to duck to filet mignon. With churrasco-style dining, you eat and eat until you wave the red flag. There will be plenty of vegetarian options; and lighter eaters can opt to order a la carte, too. A side bar also will tempt with an array of salads, cheeses, and charcuterie.

The 8,300-square-foot tri-level space will feature mohair sofas and Acacia wood stools. The executive chef is John Karbowski, formerly sous chef at Mill Valley’s El Paseo. General manager is Saeed Amini, formerly at Kokkari in San Francisco, Evvia in Palo Alto, and Cetrella in Half Moon Bay.

Consulting sommelier is Mark Bright, formerly at Michael Mina in San Francisco and currently managing partner at Local Kitchen and Wine Merchant. And consulting pastry chef is a familiar name: Marisa Churchill, currently the pastry chef at Yoshi’s San Francisco and a former contestant on Bravo TV’s “Top Chef.”

Find more information at www.pampaspaloalto.com after the site goes live.

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