Archive for April, 2010

Ben & Jerry’s: Pilgrimage to the Sweetest Place on Earth

Ben & Jerry’s: Pilgrimage to the Sweetest Place on Earth

| April 14, 2010 | 2 Comments

Pilgrimage to Ben & Jerry’s HQ: taste-testing all the new flavors, meeting the Flavor Gurus behind all the tasty, frosty treats, and even creating an all-new flavor.

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Ad Hoc:  Temporary Relief From Fragapane Phobia

Ad Hoc: Temporary Relief From Fragapane Phobia

| April 13, 2010 | 0 Comments

Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept — unique, exciting, and relatively affordable — so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It’s a privilege to do the same.

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Arizmendi Rocks San Rafael’s Bakery Scene

Arizmendi Rocks San Rafael’s Bakery Scene

| April 12, 2010 | 3 Comments

After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You’ll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls–and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.

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Strawberry-Rhubarb Preserves

Strawberry-Rhubarb Preserves

Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I’m talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table.

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On My Shelf: Ready for Dessert

On My Shelf: Ready for Dessert

| April 9, 2010 | 2 Comments

My copy of Lebovitz’s book is already stained (with coffee) from just looking at it. It’s the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine’s Cake recipe was, after all, found written on a men’s room wall). It’s one sexy book.

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Cage Match: Ruth Bourdain vs. Pim

Cage Match: Ruth Bourdain vs. Pim

| April 8, 2010 | 3 Comments

The Twitterverse is getting all hot and bothered over the latest Ruth Bourdain stunt. Some are wondering: food blogger and celeb Pim, should you “watch your back”?… and if so, what does that mean in the online world?

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Homemade Coconut Cream Tart

Homemade Coconut Cream Tart

I haven’t made a coconut cream pie or tart in years. After discovering Tartine’s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction — something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn’t constantly compare my tart to it.

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Scouting John Waters’ San Francisco Food Stops

Scouting John Waters’ San Francisco Food Stops

| April 7, 2010 | 3 Comments

John Waters said that he thinks of himself as a “Filth Elder” more so than the “Pope of Trash” nickname he received from William Burroughs. Waters’ elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour…San Francisco is the first stop on the tour.

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A Pigeon in Every Cart:  Wading Through Food Waste in California

A Pigeon in Every Cart: Wading Through Food Waste in California

| April 6, 2010 | 2 Comments

Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts — they coincide with a cultural shift — certainly in the Bay Area, and, to some extent, nation-wide, in large cities — pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment.

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Treats at Sausalito’s Cibo Cafe

Treats at Sausalito’s Cibo Cafe

| April 5, 2010 | 1 Comment

Hide out from the rain at Cibo in Sausalito, one of few spots to serve Blue Bottle Coffee in Marin. Cibo’s pastry chef, Tara Ancona, delights with homemade pop-tarts, donut muffins, sticky buns, and perfect french macarons.

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Eggs for Easter

Eggs for Easter

Since eggs and Easter are inextricably linked, what better way to celebrate than with this fluffy, high-rising soufflé? As long as your guests can get to the table as soon it comes out of the oven, this impressive golden puff will never fail you.

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Christ on a Cracker.

Christ on a Cracker.

| April 2, 2010 | 6 Comments

It was faintly powdery– more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed– I was too filled with awe. And God.

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Fromage de Chat (aka Cat Milk Cheese)

Fromage de Chat (aka Cat Milk Cheese)

Last week I was introduced to something I didn’t even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new “it” food in the culinary world.

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