A few months ago for my birthday my brother got me a 10-inch Staub cast iron skillet, which looks so sleek with its dark cast iron interior and French red enamel exterior.
But I actually never got around to using it until this weekend, when I decided to make a frittata inspired by a delicious […]Read the full post →
Tasting menus seem to be trending in San Francisco right now. And I’m not talking about the astronomically priced ones served up at places like Saison or French Laundry, but what I’ve noticed are the refined plates and casual settings for tasting menus at restaurants like Lord Stanley in Russian Hill.
More than a year old, Lord […]Read the full post →
ST. HELENA, Calif.
Fire pits adjacent to grape vines at a vineyard? It must be time for Heritage Fire by Cochon 555.
This annual food event brings together 50 chefs cooking more than 3,500 pounds of whole animals, from pigs to ducks to cows, to create tasting dishes served with wine in […]Read the full post →
The story: Salisa Skinner grew up in a traditional Bangkok home where the women filled the kitchen with delicious food and where Asian children were encouraged to pursue professional careers. So Skinner graduated with a law degree and clerked at a Silicon Valley law firm until her passion for cooking drew her to make a career shift and […]Read the full post →
I want to start a movement now to make gai lan the new kale.
Gai lan (pronounced GUY-LAHN) is also known as Chinese broccoli and you see them often at the Asian grocery stores. They’re a dark, leafy green with texture just like broccoli but they don’t have the mushroom-style caps of broccoli. This is […]Read the full post →
The San Francisco Bay Area has always had an affinity for Hawaii, and there’s a sizable Hawaiian contingent on the Mainland, as evident by the annual Aloha Festival. But replicating popular Hawaiian food (or “grindz” as the locals call it) has mostly been relegated to BBQ teriyaki plates or some kind of pineapple […]Read the full post →
The story: Jumping onto the poke bandwagon, the people behind sustainable sushi restaurant Tataki in San Francisco opened a poke eatery earlier this year, not too far away from the restaurant in Lower Pacific Heights. It’s called Limu and Shoyu.
Why I went: Growing up in Hawaii, I’m familiar with the local delicacy known as poke […]Read the full post →
I admit I’m not a big bubble tea drinker. I joke that people shouldn’t have to eat their tea (bubble tea gets its name from the boba pearls added to the sweet tea drink).
Apparently, I’m the only person that really thinks this because everyone is crazy for the Taiwanese-style bubble tea as demonstrated by […]Read the full post →
Omakase, the Japanese approach to dining at sushi restaurants where the selection is left up to the chef, seems to be all the rage these days when it comes to sushi dinners. Japanese restaurants like Ju-Ni and, of course, Omakase, are popping up serving omakase-only menus.
The latest is a quaint, […]Read the full post →
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