Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
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.
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.
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.
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.
This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.
Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop.
CUESA interviews Joyce Goldstein about her new book “Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness.”
The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child’s advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.
Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen — a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.
Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.
Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have “SF” in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.