Entries Tagged 'food - misc' ↓

“Inside the kitchen” once again takes over the meeting rooms and ballrooms and any space in between for their annual fundraiser for Meals on Wheels SF.  Celebrity chefs/sommeliers from Vegas and SF take over this amazing seaside retreat making awesome food and pouring the best that only could be served at the Ritz.

ruhlman begins to blog, and in the meta tradtion, he blogs about blogs

Blogs by people who write for a living can be but are not necessarily interesting simply because they’re pros. I like Bruni’s blog because I’m fascinated by his work and love the behind the scenes glimpses of his life as the times restaurant critic. There’s a news-worthiness tone and purpose to his posts, so I always feel grounded when I’m there.

London calling: Petaluma triple cream brings home the gold

Janet Fletcher

Thursday, April 14, 2005

For the first time, an American cheese has taken top honors in a bloomy-rind category at the prestigious World Cheese Awards in London. European-made Bries and Camemberts typically dominate the bloomy-rind competition, but Rouge et Noir Triple Creme Brie, made by Marin French Cheese Co. in Petaluma, took the gold this year for pasteurized-milk Brie — the only gold medal in its class.

The global burger / From Singapore to South of Market, everybody loves this versatile favorite

Olivia Wu, Chronicle Staff Writer

Wednesday, July 31, 2002

Let’s address the fat. It’s huge. And Gordon Drysdale, of Gordon’s House of Fine Eats, is unabashedly pro fat. “Contrary to popular wisdom, I look for the fattiest meat possible. I go for a 75-25 mix, all chuck, not ground very fine. Fat is flavor and juiciness. If you have fat, you’re ahead right there.

Great Bistros of Provence - Provence | Travel + Leisure

Nothing compares to a languid lunch or a multicourse dinner in the French countryside. From Arles to Apt, Linda Dannenberg dishes up some of the most delicious—and charming—family-run restaurants in the south of France

From May 2006

By Linda Dannenberg

redescovering Spain in Travel + Leisure

Spain has become a destination for travelers looking for culinary innovation. Anya Von Bremzen visits the restaurants where 10 visionaries are leading the charge

From December 2003

By Anya von Bremzen

Dining out in modern-day Spain offers a taste of what it must have been like to experience the avant-garde fervor of early-20th-century artists’ studios or visit Tokyo’s “deconstructive fashion” ateliers of the eighties. Radical chefs are forging new flavors by melding brainy theory, futuristic techniques, and provocative wit into dishes that challenge traditional perceptions of food the way Picasso’s portraits refracted and reconfigured the face

The Lunchroom Rebellion prevously in the new Yorker, archived by a helpful blogger.

Cooper, who calls herself “the Renegade Lunch Lady,” was hired last fall to revamp the city’s dismal school-lunch program. She is small and tightly wound, with shoulders bunched from lifting weights. She has bright, defiant eyes, unruly brown hair, and a raspy alto that tends to break when she gets excited. In the kitchen, she moves with quick, stiff-legged strides, nipping at heels, barking out instructions, and sending her large, slow-moving colleagues into bewildered stampedes. She is, in short, a typical chef, landed in a world where real cooking is almost unknown.

From the SF Chronicle:

Nerves and nail-biting gave way to jubilation, disappointment and even shock Monday as the Bay Area’s best chefs learned exactly what the vaunted inspectors of France’s Michelin Guide think of their restaurants.

Only 28 restaurants earned stars in Michelin’s first-ever ranking of the Bay Area food scene, compared with 39 in New York, where the French guide released its first American edition last year. Altogether, Michelin lists 356 restaurants from San Jose to Healdsburg, compared with more than 500 in New York.

JON CARROLL on Food

Food is the new black. Food is the new politics. Food is the new religion. Food is the subject of all conversation, the cynosure of all eyes. It’s all about the food. Sex? It’s over. Food: That’s the topic that drives all humans mad.