Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.
Archive for May, 2012
Restaurants reviewed: Rivoli Restaurant (Berkeley), The Chairman (Food Truck in San Francisco, Bay Area), Station House Café (Point Reyes Station)
Pulling from Julia and Paul’s letters as well as Julia’s biographies, Minette’s Feast tells the story of how Minette came to live and eat with the Childs in Paris.
Douglas Gayeton is the co-creator of “The Lexicon of Sustainability”, an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S.
Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.
I’m a huge fan of any recipe that uses the entire fruit or vegetable. Especially when it’s this pretty! You know, regular cauliflower just doesn’t photograph as well. The purple pops! It’s also quite tasty and the perfect alternative if you love mashed potatoes but want to eat more vegetables.
In an innovative melding of art and food, the Cutting Ball Theater kicked off a month-long series of restaurant crawls called Tenderloin Trail. Held in conjunction with the theater company’s new documentary play, Tenderloin, theater-goers have the opportunity to check out several neighborhood restaurants and bars before or after the play.
Restaurants reviewed: Chef Chu’s (Los Altos), Lanesplitter (Oakland), chiaroscuro (San Francisco)
Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED’s Forum he doesn’t profess to be an expert on foie gras. He just wants to stop the force feeding of birds. “I don’t know why chefs can’t make something that tastes like foie gras that doesn’t mean they have to torture birds to do it.”
Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.
Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut.
Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.