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Aqua 252 California Street San Francisco, CA 94111 415-956-9662 First off, don’t go to Aqua on a Friday night, especially if you don’t know San Francisco well enough to maneuver through side streets. Traffic was just atrocious! And I’m guessing that if you go on a weeknight it won’t be as crowded and loud in…
French Laundry 6640 Washington Street Yountville, Ca 94599 March 9, 2003 It seems just silly to call this a review. Of Course the meal was fabulous! And there was no doubt it would be. This is a record of our experience as well as our meal that exceeded my already HIGH expectations. This journey began…
Oswald 121 Soquel Avenue Santa Cruz, CA 95060 831-423-7427 This is where my husband and I go for our “dates” but this time we had company…we can sample more that way! Oswald is small, relaxed (not uptight in the least) and serves phenomenal food. This visit was not a disappointment. We had to wait for…
1400 Lincoln Ave Calistoga, CA 94515 707-942-9111 Review in Day 2 of Chantrelle’s Adventures on the Wine Route
(serves 2) Clean 20 clams (or however many you want each) Put them in a pan with lemon juice, maybe a little white vinegar (optional) and a enough white wine to almost cover clams (about 1/2 way is fine) Cover and cook over medium heat until all the little guys open fully (don’t eat if…
October 19, 2002 San Francisco Gift Center What could be more fun that walking into an event center, being handed a wine glass and directed toward 3 floors full of some of the best spirits around? Not much. The Spirits of Scotland event hosted by Angel’s Share was a gathering of the top names in alcohol: Glen…
[singlepic id=60 w=320 h=240 float=none class=shutter] Inspired by Peach Melba in The Essential Dessert Cookbook: 2 nectarines, halved 2 cups blackberries 1 T. powdered sugar 3/4 c. granulated sugar 1 T. Vanilla Paste or 2 T. Vanilla Whipping cream Puree blackberries and powdered sugar in a blender and then strain through a chinois to remove…
Inspired by Peach Melba in The Essential Dessert Cookbook: 2 nectarines, halved 2 cups blackberries (preferably fresh and organic) 1 T. powdered sugar 3/4 c. granulated sugar 1 T. Vanilla Paste or 2 T. Vanilla Whipping cream Puree blackberries and powdered sugar in a blender and then strain through a chinois to remove the seeds….
Neil and Chantrelle When Neil Gaiman was on tour for American Gods last year, I caught up with him at TechTV in San Francisco. We made a “date” to have sushi when he returned to the Bay Area. On July 2nd this year, Neil read his new book, Coraline, to a captivated Berkeley audience, all…
Alton Brown Barnes & Noble San Jose, CA June 15, 2002, 3pm The bookstore was PACKED by the time I got there…I knew my little clique of friends like Alton, but I didn’t realize there were soooo many fans! I got a spot towards the back where I could see but my camera didn’t have…
Shanghai 1930 133 Stewart St. 415-896-5600 To be blunt, I wasn’t impressed. Although the size of the check was quite impressive! We had Veggies served in a fried noodle bowl, Fried whole fish in a slightly sweet-and-sour-like sauce, Peking duck (I’m not a fan of duck so this wasn’t my thing), Egg rolls…all these were…
Beurre Blanc: minced shallots white wine white whine vinegar lemon juice sugar salt pepper red chili flakes parsley plus gras butter…add after heat has been turned off. Melt into shallot mixture one tablespoon at a time. Rice Pilaf: 1 c. basmati rice 1 1/2 c. chicken stock 1/2 yellow onion Butter Rosemary Thyme Salt Saute…
Description: Maple Porter Comments: Goes amazingly well with chocolate! Ingredients: 10 lb Scotmalt 6 lb Briess 2-row Pale 2 lb Weyermann Pale Munich 1½ lb cara 60L 1½ lb chocolate malt 1 lb carapils ½lb wheat flakes 1 gal maple syrup 1 oz NZ Pacific Gem ½ oz NZ Hallertauer 1 oz Kent Goldings White Labs…
A Cook’s Tour Hardcover: 288 pages Why didn’t Food Network pay me to travel around the world and eat strange meals in search of the perfect meal? Oh, right, because I won’t eat cobra heart or weird slimy cactus drinks in Mexico. But traveling around the world with Mr. Bourdain is purely intriguing and fun…and of course…
Description: Trappist/Dubbel Ingredients: 16 lbs Briess 2-row 2 lbs Weyermann Pale Munich 2 lbs Weyermann carahelle 1.5 lbs cara 60L .5 lbs cara 120L 1 lbs Belgian candi sugar (amber) .25 lbs organic cane sugar 1 oz German Hallertauer Tradition (pellets) 2 oz German Hallertauer Tradition (whole) 2 oz German Hallertauer Mittlefrueh (whole) 2 vials White…
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