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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Super Fast and Easy Shortbread — With A Twist

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These shortbread aren't like others.
These shortbread aren’t like others.

One-pan shortbread are by nature one of the fastest and simplest of cookies to bake.

This one is even quicker since there’s no need to wait for butter to soften beforehand. Nor the need for an electric mixer to cream the butter into submission. That’s because there’s no butter in this dough whatsoever, only olive oil that makes it extra lush tasting.

There’s also a flavor curve ball to it. Sure, you’ve had shortbread sprinkled with a touch of sea salt. But how about crowned with freshly ground black pepper, too?

“Salt and Pepper Olive Oil Shortbread” is a little sweet and a little savory. Plus, a whole lot delicious.

It’s from “Snacking Bakes” (Clarkson Potter, 2023), of which I received a review copy.

It’s the newest cookbook by Brooklyn-based Yossy Arefi, creator of the acclaimed blog, Apt. 2B Baking Co.

It’s sure to appeal to those who love to bake, but don’t enjoy overly complicated recipes. Instead, most of the recipes in this book can be made in less than one hour, and using one bowl.

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Black Garlic Adds A Twist to Barbecue Sauce

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Ribs slathered with black garlic barbecue sauce.
Ribs slathered with black garlic barbecue sauce.

What’s sweet, tangy, full of umami, and looks like mole but isn’t?

“Black Garlic Barbecue Sauce.”

Best yet, it requires no cooking, just whizzing everything in a blender before using.

This fabulous recipe is from “Preserved Condiments” (Hardie Grant, 2023), of which I received a review copy.

It’s part of a new series of books on food preservation by Darra Goldstein, founding editor of Gastronomica and winner of the 2020 “Lifetime Achievement Award” from the International Association of Culinary Professionals; Cortney Burns, no stranger to anyone in the Bay Area for co-founding Bar Tartine in San Francisco; and Richard Martin, a media executive and lifestyle editor.

This compact book contains 25 recipes for creative and versatile condiments that are sure to add a spark to a bevy of dishes. Learn how to make the Yemini sauce known as “Zhug” to accent salads and seafood; “Red Plum Hoisin Sauce” sure to elevate any simple stir-fry; “Honey Mustard” that’s more complex than store-bought; and “Bumper Crop Ketchup” that may replace Heinz as your go-to.

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Experiencing The Inn At Newport Ranch

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A picnic-like dinner delivered to my room at the Inn at Newport Ranch.
A picnic-like dinner delivered to my room at the Inn at Newport Ranch.

Fort Bragg, CA — Will Jackson, a retired Wall Street investment manager on the East Coast, had never set foot on this rugged and picturesque Mendocino coast before. Even so, when he spied a for-sale ad in the Wall Street Journal in 1985 for an 850-acre cattle ranch here with more than a mile of oceanfront land, he grew intrigued.

So much so that he called a friend who lived in the area and asked him to go investigate. The friend’s verdict? That Jackson ought to high-tail it out this way to snap it up.

He did just that, falling in love at first sight. In 1986, Jackson took over the property, which back then had only a small B&B.

In 2016, he officially opened The Inn at Newport Ranch, an intimate luxury inn that boasts 10 distinct accommodations, plus a gourmet restaurant that’s open only to guests.

Over the years, he’s expanded the property to more than 2,200 sweeping acres. I had a chance to explore this secluded property recently when I was invited to stay as a guest of the inn.

The inn.
The inn.
A sitting area inside the main building.
A sitting area inside the main building.
The more formal private dining room.
The more formal private dining room.

About a 3 1/2-hour drive north of San Francisco, the last mile or so on Highway 1 will take you on winding turns surrounded by breathtaking, old-growth redwoods. The oft-present foggy mist will eventually reveal the California ranch-style inn built next to a majestic cypress tree that’s more than 130 years old.

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