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Wild Cupcakes

on June 30th, 2013
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30

Jun

  • pinitbutton Wild Cupcakes

by Sophie Gayot


Hollis Wilder is my favorite kind of warrior: the chef is the three-time winner of Food Network’s “Cupcake Wars”. If you indulge in her creations like I have, “cupcake” will take on a whole different meaning. She ingeniously transformed a smoked salmon egg salad into a delicious savory cupcake which helped her win Season 1 in 2009. This year, she won Season 8 with her jalapeño popper. She even makes ratatouille cupcakes!

buynow Wild Cupcakes
Watch my video interview with her to get an exclusive preview of her new book Savory Bites: Meals You Can Make in Your Cupcake Pan. The cookbook contains ninety nine recipes that will help you achieve savory happiness.

Continue reading “Wild Cupcakes” »



  • pinitbutton SF Chefs Kickoff Party Provides Sumptuous Sneak Peek at Summer Event Lineup
Pastries vista 1 SF Chefs Kickoff Party Provides Sumptuous Sneak Peek at Summer Event Lineup

Assorted pastries amidst a spectacular view of the city at SF Chef’s kickoff party


For a week during the peak of every summer, SF Chefs lets Northern California’s top chefs work their magic for food lovers from all over the world at a series of classes, cooking demonstrations, special meals, blind tastings, competitions, panel discussions, gala parties and other wildly popular events throughout San Francisco. Although the much-awaited festival is still a month away, the SF Chefs kickoff party thrown on June 25th on the 36th floor of the Grand Hyatt San Francisco provided a sneak peek at what we can expect to see (and eat and drink) once the official fun begins on July 28.

Continue reading “SF Chefs Kickoff Party Provides Sumptuous Sneak Peek at Summer Event Lineup” »



Leopold’s Ice Cream

on June 25th, 2013
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25

Jun

  • pinitbutton Leopolds Ice Cream
scoop anthony hopkins 1 Leopolds Ice Cream

Actor Sir Anthony Hopkins and Stratton Leopold of Leopold’s Ice Cream


by Patricia Mack


Ask wife Mary and she will tell you that Stratton Leopold has a passion for washing soda fountain glasses, be it at home or work at the nearly century-old Leopold’s Ice Cream in Savannah, GA.


He also has a passion for making movies.


Leopold, when he’s not creating spectacular banana splits or hand-dipping double scoops of mocha chocolate chip ice cream into cones for patrons who line up daily out the door of the little ice cream parlor/lunch shop, is a freelance Hollywood producer and former executive vice president of production at Paramount Pictures. He has also worked as an actor, casting director, executive and production manager during his long and successful career. Among his recent projects are “Parker,” “Captain America: the First Avenger” and “Mission: Impossible III.”

Continue reading “Leopold’s Ice Cream” »



  • pinitbutton Rising Star Chefs Announced in San Francisco
sean baker 1 Rising Star Chefs Announced in San Francisco

Sean Baker (pictured center), executive chef at Gather


by Anneli Rufus


Fish-sauce-glazed Berkshire pork belly with roasted kumquats and kimchi. Verbena-and-chamomile-poached sea bream collar with pear and celery. These are dishes to show off with.


But showing off was the
raison d’être of StarChefs.com’s 2013 San Francisco Bay Area Rising Stars Awards ceremony and gala, held June 13 at San Francisco’s AT&T Park.

Continue reading “Rising Star Chefs Announced in San Francisco” »



  • pinitbutton The Complete Guide to Naturally Gluten Free Foods   Cookbook Review

The Complete Guide to Naturally Gluten-Free Foods

By Olivia Dupin

(Fair Winds Press, 2013) buynow The Complete Guide to Naturally Gluten Free Foods   Cookbook Review

glutenfreefoods 404x500 The Complete Guide to Naturally Gluten Free Foods   Cookbook Review

The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin


Naturally Gluten-Free Foods approaches going gluten-free with enthusiasm. People who have to avoid this wheat protein for health reasons, not because it’s a trendy weight-loss approach, will be happy to find simple recipes for familiar foods which are, as the title promises, naturally sans gluten. So you won’t need obscure health food store ingredients or expensive, hard-to-find substitutions.


The book begins with the story of author Olivia Dupin’s own struggle with gluten intolerance and an explanation of celiac disease and gluten sensitivity. Several chapters offer practical information, including descriptions of symptoms, lists of foods to avoid and lists of naturally gluten-free foods, as well as suggestions for handling various tricky situations – from cravings to social awkwardness – and clarifications about terminology that kitchen beginners may not recognize.

Continue reading “The Complete Guide to Naturally Gluten-Free Foods – Cookbook Review” »



30

May

  • pinitbutton Tru Alka Water Review

buynow Tru Alka Water Review
tru alka 2 500x500 Tru Alka Water Review

Go Alkaline with Tru Alka


by Julia Mason


Alkaline water — also known as “high pH” water — has recently become increasingly popular as a wellness trend, in part thanks to “alkaline diet” devotees such as Victoria Beckham and Gwyneth Paltrow.


The basic premise of the “alkaline movement” is that the consumption of beverages and foods with a low acid content – meaning a higher pH level – can boost the immune system by neutralizing acid in the body. While the human body is naturally alkaline, a diet high in meat, alcohol, caffeine and processed foods can radically increase the amount of acid in the blood. This stresses out the digestive system and promotes inflammation, which can lead to disease.

Continue reading “Tru Alka Water Review” »



  • pinitbutton Stefan’s at L.A. Farm New Summer Menu
stefans la farm salmon2 Stefan’s at L.A. Farm New Summer Menu

House cured salmon with honey dill mustard


by Cara Trump


We’ve been a fan of Stefan’s at L.A. Farm in Santa Monica since its launch almost four years ago. Chef Stefan Richter opened his restaurant after competing on season 5 of “Top Chef,” in which he was a runner-up. Monday night, we had the opportunity to sample his delicious new menu for summer 2013, as chef Stefan mingled with guests and posed for photos.

Continue reading “Stefan’s at L.A. Farm New Summer Menu” »



17

May

  • pinitbutton Burgundy Takes Manhattan
the breslin anchor 300x199 Burgundy Takes Manhattan

Wine and food combination at The Breslin Bar & Dining Room

by Michelle Kwan

 

The region of Burgundy (English for “Bourgogne”), situated in the heart of France, contains five wine-producing areas: Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. Primarily comprised of Pinot Noir and Chardonnay, the wines grown here are noted for their quality, diversity and adaptability to virtually every type of fare. To prove this, the Bourgogne Wine Board (BIVB) selected some top New York City restaurants to serve as testing grounds for the compatibility between Burgundy wines and various international cuisines.

Continue reading “Burgundy Takes Manhattan” »



  • pinitbutton The New Persian Kitchen    Book Review

The New Persian Kitchen

By Louisa Shafia

(Ten Speed Press, 2013)

buynow The New Persian Kitchen    Book Review

the new persian kitchen The New Persian Kitchen    Book Review

The New Persian Kitchen by Louisa Shafia


In The New Persian Kitchen, Louisa Shafia draws on her Iranian heritage to create modern dishes that blend Old World Persian cuisine with contemporary farm-to-table cooking. The book’s 75 recipes combine time-honored Iranian ingredients like pomegranates and pistachios with non-traditional foods such as amaranth and quinoa.

Continue reading “The New Persian Kitchen — Book Review” »



  • pinitbutton Valrhona Introduces “Blond” Chocolate: Dulcey

buynow Valrhona Introduces “Blond” Chocolate: Dulcey

dulcey Valrhona Introduces “Blond” Chocolate: Dulcey

Valrhona “Dulcey” Blond Chocolate Bar

 

by: Sylvie Greil


White chocolate is a bit of the stepchild in the dark and alluring world of cacao. Usually deservedly so.


A. It doesn’t contain cocoa solids (the healthy dark stuff boasting antioxidants and theobromine)
B. It often has an odd texture.
Continue reading “Valrhona Introduces “Blond” Chocolate: Dulcey” »



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