RSSchefs

Jamie Oliver’s Edible Schoolyard Adventure

Jamie Oliver’s Edible Schoolyard Adventure

| January 7, 2014 | 1 Comment

Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs “delicious.” Sarah Henry reports on why the British chef swung by the Bay Area and beyond.

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A Floating City: Cooking on a Celebrity Cruise Ship

A Floating City: Cooking on a Celebrity Cruise Ship

| January 6, 2014 | 0 Comments

Cooking for guests aboard a giant cruise ship has its own challenges: 24-hour service, rolling-and-rocking motion from the sea, and making many menu items from scratch. Mary Ladd found out why the Top Chef TV show hit the seas this season and she gets a behind-the-scenes view of the kitchens, buffets and restaurants aboard the Celebrity Millennium.

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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

| December 17, 2013 | 0 Comments

How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.

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In Memoriam: Judy Rodgers of Zuni Café

In Memoriam: Judy Rodgers of Zuni Café

In remembrance of iconic San Francisco chef Judy Rodgers of Zuni Café, who passed away at age 57.

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KQED’s Forum: Thanksgiving Advice for Your Holiday Kitchen

KQED’s Forum: Thanksgiving Advice for Your Holiday Kitchen

| November 23, 2013 | 0 Comments

Thanksgiving is less than a week away. Whether you’re roasting your turkey, brining it or ditching the bird altogether, join KQED’s Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for “Thanksgivukkah,” since Thanksgiving and Hanukkah overlap this year.

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“Spinning Plates” Documentary Comes to the Bay Area – A Film about Restaurants, Food, Family and Legacy

“Spinning Plates” Documentary Comes to the Bay Area – A Film about Restaurants, Food, Family and Legacy

| November 8, 2013 | 0 Comments

Why do we go out to eat? Why do people start restaurants–an admittedly grueling effort? A new documentary called Spinning Plates explores themes of food, family and legacy, and there’s appearances from Thomas Keller, Grant Achatz, as well as looks behind the scenes for Gabby’s in Arizona and Breitbach’s in Iowa. Mary Ladd interviews director Joseph Levy about his new film.

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San Francisco’s Culinary Scene is Ripe with Talent from City College

San Francisco’s Culinary Scene is Ripe with Talent from City College

| November 6, 2013 | 0 Comments

The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area’s top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close.

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Charlie Trotter, Famous Chicago Chef, Has Died At 54

Charlie Trotter, Famous Chicago Chef, Has Died At 54

| November 5, 2013 | 0 Comments

Famous for his quest to fill three daily tasting menus with innovative dishes, Trotter helped bring a new dimension to fine dining in Chicago and beyond when he opened his restaurant in 1987.

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Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

| November 3, 2013 | 0 Comments

In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.

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(Cabbage) Heads Will Roll: How To Make A Food Network ‘From Scratch’

(Cabbage) Heads Will Roll: How To Make A Food Network ‘From Scratch’

| October 14, 2013 | 0 Comments

The Food Network was intended for cooks, but it wasn’t run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel’s progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.

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Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

| September 30, 2013 | 0 Comments

Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning

Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning

| September 20, 2013 | 0 Comments

State Bird Provisions, one of San Francisco’s most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.

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The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

| September 18, 2013 | 0 Comments

Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.

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