PamelaF

One more post for tonight, The Sacramento Bee has also listed the 10 favorite casual, or lunch-time, spots for 2004. I have only visited one of these, Dominick's in Granite Bay. it does seem to be an authentic East Coast style deli (I think that the owners are from New Jersey), but I am not an east coaster. The sandwiches and other take-out and deli items all looked great, and those that I tried tasted great too. Service was very friendly and they offered tastes while I was waiting. The prices are high though, $12 for a full sized sandwich.

Hi jschyun, Hope you were not stuck in the awful traffic and snowstorms of the last few days on Highway 50, however a meal at Masque might have made that a somewhat more bearable sitation.

Hi Tana, Well if you ever need to go to an event at the Sacramento convention center or at the Capitol, then you will find The Waterboy is an easy 7 - 8 blocks away. I have only been once, for lunch, and I couldn't have been more pleased with the experience. It's a stylish and comortable room, the service was great and the food was exceptional. I had their "famous" ten dollar hamburger and it was well worth it. I just checked The Waterboy website and it seems that they have updated the site (there are some nice pictures of the restaurant) and tweaked their menu. It is an incredible value, if you are used to Bay Area prices. The chef and owner, Rick Mahan, is a local institution, so I expect that this restaurant will be in the Sacramento top 10 for years to come. My big regret from 2004 is that I missed the Shallots cooking school wine dinner when he was the guest chef. Happy New Year!

Digest: San Francisco Chronicle Food Section for Wednesday, December 29, 2004 Ring It In, Marlena Spieler The Roving Feast - Marlena is planning a cozy, stay-at-home pajama party for New Year’s Eve. Grilled cheese sandwiches and popcorn are elevated to celebration status. Recipes: Bloody & Virgin Marys Truffled Popcorn Melted Cheddar, Chutney & Cilantro on Whole Wheat Rosemary-Scented Melted Jarlsberg and Red Pepper on Sourdough Prosecco & Lemon Sorbet “Floats” S’Mores The Inside Scoop, GraceAnn Walden A year-end review of Bay Area restaurants shows that the Bay Area dining scene is looking up, plus a review of local restaurant comings and goings in 2004. Seafood of the Season, Olivia Wu Roe, row, roe your trout – Steelhead Trout Roe is a sustainable and affordable alternative to caviar. Recipes: Easy-Cure Steelhead Trout Roe Katsu Matsuda’s Ikura & Misore Ae Taster’s Choice, Carol Ness A review of all winning products for the year, including 12 products that made it into the Taster’s Choice Hall of Fame by achieving a score or 80 or better from the panel. From South to North, Jacqueline Higuera McMahan A hearty soup to have on hand for cold and hungry holiday visitors. Recipes: Skip’s Meatball Soup Vegetable Stock Meatballs Favorite Romesco Sauce Cook’s Books, Kate Benfield “Hallelujah! The Welcome Table, A Lifetime of Memories with Recipes”, Maya Angelou The book features food-related anecdotes from the author’s life accompanied by recipes. Recipes: Caramel Cake Caramel Syrup Caramel Frosting The Chronicle Cooking School, Thy Tran Explains the different types of flour that are available and appropriate uses for each type.

The Sacramento Bee just published their year-end review of area restaurant's and list of the best for 2004.

Digest: San Francisco Chronicle Food Section for Wednesday, December 22, 2004 Winter Lights, Olivia Wu Flamed Dishes add sizzle and sparkle to the holidays Recipes: Sizzling Seafood Soup Rice Cakes (for the soup) Ostrich Steak with Cherry Gastrique Flambe of Bananas & Figs Flan Flambe Candied Orange Peel (for the flan) Tips on how to succeed with flambe Posole tames the partying with hearty flavors of home, Janet Fletcher Featuring eGullet’s own Rancho Gordo! Includes instructions for preparing dried whole corn. Recipes: Rancho Gordo Posole Verde (Green Posole) Posole Rojo (Red Posole with Pork) For soirees, you can always say cheese, Natalie Kennedy Ideas for preparing a spur of the moment cocktail party. Recipes: Parmesan Nacho Bar Cornbread “bruschetta” No-fuss phyllo Vege-tinis What’s New : Special time and day for the Ferry Plaza Farmer’s Market – Friday from 10am to 2pm (it will be closed on Saturday for Christmas) Last minute holiday treats at the Ferry Building, such as stuffed boneless quail, salmon Wellington and cassoulet, all ready to cook Holiday foods from Caper on Fillmore and the Pasta Shop in Berkeley too Jack Falstaff opens near SBC Park, new from the PlumpJack Group Gourmet “oreo” cookies from Bouchon Bakery in Yountville Mandarins, tangerines and other citrus are in the market this week, long with dark, leafy greens Taster’s Choice , Carol Ness The pastry chefs taste Caramel Sauces, the top two are La Palla and La Salamandra dulche de leche both from Argentina. The Inside Scoop, GraceAnn Walden Restaurant spaces goes empty in the Presidio . . . Max’s Diner on Third Street will close . . . . Changes at Café Maritime . . . favorites from the Ferry Building will be available at a new café in Hayes Valley . . . Alexander’s Steakhouse will open in Cupertino . . . Dogs ‘N Buns is a new financial district lunch spot. East to West , Linda Furiya Finish off a festive evening with Okayo Donburi, comforting food for late night. Chicken, Onion & Egg Rice Bowl

Digest: San Francisco Chronicle Food Section for Wednesday, December 15, 2004 Olives & Nuts! Staples of the holiday party buffet, can also be good for you. Olives, Janet Fletcher Learn all about the huge variety of olives available at grocery store olive bars everywhere. Olive Glossary Seasoning & Serving Olives Nancy Jenkins' Marinated Black Olives Green Olive & Pine Nut Tapenade Green Olive Salad A16's Marinated Olives Bistro Don Giovanni's Marinated Olives Nutritionists say it's OK to go a little wild about Nuts, Carol Ness Nutty Basics Savory & Sweet Mixed Nuts Rosemary Almonds Chiwda Pepitas con Chile de Arbol y Ajo What's New: Cold weather means high prices on lettuce and other greens, bitter greens like chicory are at their peak. Mochi ice cream treats from Bubbies of Honolulu Where to enjoy a special hot chocolate Cipolline boreattane, from Italy are cocktail onions marinated in balsamic vinegar at A. G. Ferrari Taster's Choice, Carol Ness This week the pastry chefs taste Dark Chocolate Truffles. Moonstruck from Portland, Oregon is the winner. Seasonal Cook, Tara Duggan, Ideas for local, winter vegetable Celery Root Grilled Marinated Scallops with Salade Remoulade Gratin of Celery Root & Young Turnips with their Greens The Exchange, Karola Saekel Readers provide a recipe for Lebkuchen, a traditional German Christmas cookie. There are new requests for NPR fruitcake and a "light and fluffy" cheesecake from the former Ramona Bakery. The Inside Scoop, GraceAnn Walden Soon to open Hotel Vitale will have a restaurant, Americano, headed by chef Paul Arenstam . . . more changes from Pascal Rigo . . . Thai vs. Thai in North Beach . . . Tamal small plates south of Market . . . Latitude in Rohnert Park . . . XOX Truffles (the sweet variety) in Montclair . . . Italian-Jewish holiday specials at Palatino in Bernal Heights . . . and more. Dining Out, Amanda Berne, visits A la Turka on Geary for exotically spiced Turkish food at a very affordable price. Capsule restaurant reviews: Iron Springs Pub & Brewery in Fairfax Tomodachi Sushi Bistro in Hayward Fontina Ristorante in Berkeley The Van's a landmark in Belmont Letters to Food The Chronicle Cooking School, Thy Tran explains the different cuts of pork and how to cook them. Cook's Books, Natalie Kennedy reviews "The Complete Book of Pork" by Bruce Aidells, there is a recipe from the book. Breakfast Strata On-Line Special Feature: Holiday Entertaining Guide This is a collection of past articles about holiday food and drink.

Hi, I just wanted to thank everyone who has posted to this topic (and others about Phoenix dining in this forum). I just got back from a week in Phoenix and really had a wonderful time. I had a lovely dinner at Barrio Cafe, another at Pizzeria Bianco and some great sandwiches from Pane Bianco. I cannot say enough about how wonderful these places are. Those of you who are locals are lucky that you can visit them frequently. I would like to mention that Barrio Cafe is offering a special prix fixe holiday menu (my waiter said it would be available until after new year's). It is four courses for $40. The first course is a crab quesadilla, then choice of soup or salad, then a choice of a main from: Filet mignon y Nopal Lobster (sorry forgot the details of preparation) Duck breast in Tamarindo sauce Dessert is a Oaxacan chocolate cake Wine pairings are an additional $20 and they have recommendations for wines from Mexico. That menu would have been too much for me for a regular weeknight dinner, so I just had the Roasted Red Pepper soup (beautifully creamy with a deep, deep taste of the peppers) that is one of the choices on the holiday menu and also the Duck with Tamarindo, since those are two of my favorite foods/flavors. This is my idea of a perfect restaurant, loved the food, the decor, the local artists work on the walls, the music, the service was friendly and very attentive. Each aspect reflected the unique personality of the place. Along the same lines: Pizzeria Bianco. I was worried about the lines and such that I had read about, but I arrived just at 5pm and took a seat at the bar and was eating pizza at about 5:20. I love that fact that the menu only offers 5 pizzas, 2 salads and 2 appetizers. The wine list is also short and focused. It seems like the philosophy is to only offer a few things that they know to be exceptional. The room is very small (< 40 seats) and the huge wood-fired oven seems to take up about one-quarter of it. Pane Bianco is just as impressive, offering only 3 regular sandwiches and a daily special. The special on Friday was Bacon, Montasio cheese and Escarole on the wood fired foccacia, so simple but also perfect. I picked this up on the way to the airport and really enjoyed having it while waiting for my flight, instead of the alternative (airport food). Somewhere upthread another poster asked about the affordability of these places. Pizzeria Bianco offers pizzas from $10 - $13, the salads and appetizers are less and wines by the glass in the $5 - $10 range, so fine meal can be had for a reasonable amount of money. The sandwiches at Pane Bianco are $8, but they are very generous portions. Thanks once again to those who recommended these places. Regards and happy holidays, Pam

I was driving past the It's It factory today and noticed a big banner announcing that their products are now available online. I remembered this old thread and thought I would bring it back up, just in time for holiday parties. The basic price of $17/case of 24 is pretty reasonable, but the overnight shipping adds quite a lot. If you are local to the SF Bay Area they also do local deliveries, or you can pick them up.

Digest: San Francisco Chronicle Food Section for Wednesday, December 1, 2004 Deck the Halls and Have a Ball, special to the Chronicle by Marlene Sorosky Gray Recipes and tips on how to plan and throw an elegant, holiday cocktail party. Roasted Eggplant, Onion & Red Pepper Dip Pita Triangles Southwest Mango & Avocado Salsa Sun-Dried Tomato, Olive & Asiago Crostini Thai Peanut Check Salad in Endive Leaves Blini cups with Smoked Salmon or Caviar Onion Bhajis with Yogurt Mint Sauce Shrimp & Corn Croquettes Moroccan Spinach & Red Lentil Pancakes with Cumin-Date Sauce Cook’s Books, Karola Saekel Lots of new cookbooks are out in time for the holidays, here are some capsule reviews. "On Food and Cooking” (new edition), Harold McGee ”Italian Slow and Savory”, Joyce Goldstein ”Bouchon”, Thomas Keller ”Wolfgang Puck Makes It Easy”, Wolfgang Puck ”Party Appetizers – Small Bites, Big Flavors", Tori Ritchie ”Eating My Words”, Mimi Sheraton ”Fork It Over”, Alan Richman Recipes: Monkfish with Potatoes, from “Italian Slow and Savory” Salmon Tartare, from “Bouchon” The Inside Scoop, GraceAnn Walden The San Francisco hotel strike and lockout ends on November 30th and local restaurants are recovering, Peruvian food is a new trend in San Francisco, the Asian Chef’s Association holds a successful benefit, and more... Taster’s Choice The second product tasted by a panel of Bay Area pasty chefs is shortbread cookies. The top score goes to “The Cakemaker” brand from a local San Francisco bakery. Second place goes to the “Highland Pride” brand from Trader Joe’s.

Digest: San Francisco Chronicle Food Section for Wednesday, November 24, 2004 When life gives you turkey . . ., Karola Saekel Ideas for great turkey sandwiches from Bay Area chefs. Also tips on make superior sandwiches. Sloppy Tom, from Daniel Scherotter, Palio d’ Asti Turkey-Cranberry Relish Sandwich, Fran Scibelli, Dena & Deluca Turk Monsieur, Carlo Middione, Vivande Porta Via No-Full Turkey Sandwich, Marilyn Rinzler, Poulet Grilled Turkey & Brie Sandwich, Gerald Hirigoyen, Bocadillos Seafood of the Season, Olivia Wu Crab season is open, but should more controls be in place on crab fishing. Also, How to Prepare Live Crab and Where to Buy Crab Right Off the Boat. Crab with Fennel & Sausage Sauce Crab with Lobster Sauce Seasonal Cook, Georgeanne Brennan Sweet and savory recipes for quince. Duck Breast with Braised Quince, Pears & Dried Figs Poached Quince & Frisee Salas with Blue Cheese Croutons Quince Poached in Vanilla Syrup Quince Upside-Down Tart The Roving Feast, Marlena Spieler Marlena remembers some past Thanksgivings, as she decides where she will celebrate this year. The lucky hosts will enjoy this dessert: Pear, Almond & Dried Cherry Tart What’s New: Clementines and cipollini onions are fresh in the market Truffles are a bargain this year (relatively speaking) Restaurant Luella opens in Russian Hill Name changes on favorite brand name foods New, super burgers at fast food chains Taster’s Choice The tasting panel tries canned and boxed tomato soups (the perfect accompaniment to turkey sandwiches). They find Ralphs brand to be on top with a score of 61. The classic Campbell’s is far behind with only 21 points. Where to eat out on Thanksgiving Day Thanksgiving Survival Guide: A summary of last week’s info on cooking the Thanksgiving turkey. Chronicle’s “Best Way” Brined Turkey Dining Out, Amanda Berne Review of Rotee, casual Indian and Pakistani food in the lower Haight. The Inside Scoop, GraceAnn Walden New restaurants on Washington Square and in Montclair Sunset soiree (aka happy hour) specials at the Left Bank restaurants Gingerbread houses on Union Square, and more . . .

Digest: San Francisco Chronicle Food Section for Wednesday, November 17, 2004 This week brings is a special, expanded food section with special recipes for Thanksgiving. The cover story, "Thanksgiving with an Asian Touch" gives you some new ideas, while the Chronicle Food Staff provides their tested "Best Way" methods for traditional holiday dishes. Thanksgiving with an Asian Touch, Olivia Wu There is a complete menu (wine recommendations too): Coconut-Galangal Soup in a Squash Shell Glazed Five-Spice Turkey with Stuffed Gravy Lotus Leaf Rice Dressing Cranberry Old-New Chutney Double-Cooked Long Beans Two Persimmon Tart with Almond Base Seasonal Cook, Karola Saekel loves pumpkins. Autumnal Lamb Stew with Sugar Pie Pumpkin Sweet-Sour Pumpkin Pickles Taster's Choice, Carol Ness A panel of local pastry chefs tastes readymade pie crusts. With a score of only 51, Wholly Healthy Truly Natural wins. What's New: Boulette's Larder, meals to go, fully or partially prepared, in the Ferry Building CalciMilk, calcium enriched milk C & L Steakhouse opens in the old Charles Nob Hill space "The Low-Carb Gourmet", author Karen Barnaby, new cookbook from Rodale Maya Kaimal's new line of refrigerated Indian simmer sauces Thanksgiving Resources: Where to get Thanksgiving dinners to go Holiday help telephone hot lines Poultry labeling terms defined Turkey cooking and thawing timetable Tips on buying, storing and stuffing a turkey Thanksgiving dinner planning timetable Wine recommendations for Thanksgiving dinner The Chronicle's Classic Best Ways: Best Way Brined Turkey Seasoning Pastes to add excitement to the turkey More “Best Way” recipes: Gravy for Brined Turkey Best Way Mashed Potatoes Best Way Piecrust Pumpkin Pie The Chronicle Cooking School, Thy Tran How to carve a turkey, with illustrations. The Inside Scoop, GraceAnn Walden News about the hotel and restaurant workers lockout and how the California Culinary Academy has become involved, a field trip to Cache Creek Casino Resort, and more. Cook's Books, Karola Saekel "Simply Elegant Soups", by George Morrone with John Harrison. Former chef of Aqua and the Fifth Floor shares his signature soup recipes. Cream of Cauliflower & Roquefort Soup

A quick search of google images shows King Crab vs. Dungeness The Kings are really huge and you are usually served only 2-3 legs. The Dungeness are small and compact (1-1/2 to 2 lbs. each usually) and are typically served or sold whole. The Dungeness meat is notably sweeter and more delicious. HTH, Pam

Digest: San Francisco Chronicle Food Section for Wednesday, November 10, 2004 Tools of the Trade, by Tara Duggan With an eye towards holiday entertaining and gift giving, the Chronicle Food staff makes a list of the equipment necessary for a properly outfitted kitchen. They have recommendations for beginning/basic cooks as well as tools for more specialized needs. Also, kitchen safety tips. New Column! The Chronicle Cooking School, Thy Tran, explains how to make pie crust with step-by-step, illustrated instructions. Also, choosing the perfect pie pan. The Inside Scoop, GraceAnn Walden, rock and roll is the theme as a new restaurant takes its name from a San Francisco landmark, Winterland and Sammy Hagar is a partner in a new restaurant to open next year near SBC Park. Other changes are reported in the ball park neighborhood as well. The Roving Feast, Marlena Spieler is elegant in a traditional sari to celebrate Diwali, the Hindu festival of light. Her recipe is for a vegetarian curry, with paneer, potatoes and rich spices. Sahi Kofta Curry Curry Sauce for Kofta What’s New: - The new Meyer lemon crop is coming into markets - Persimmons still going strong - Freezer to oven turkey from Jennie-O - Trader Vic’s is back, in the former Stars location - Open Table gift certificates - Latino Cuisine Culinary Academy opens a new café in the Mission Letters to Food, local restaurateurs (Zachary's Pizza) respond to comments about the Zagat survey and another reader, representing the Heritage Turkey Foundation, provides some additional information. The Working Cook, Tara Duggan has recipes for Shepherd’s Pie with Spiced Meat (great for leftovers) and a fast, spicy stir-fry Braised Tofu with Black Bean Sauce and Baby Bok Choy. East to West, Linda Furiya, adds Asian spices for a new take on chicken wings, and creates a unique dipping sauce. Spicy Asian Chicken Wings Feta, Cilantro & Sour Cream Dipping Sauce

Here's a link from the San Francisco Chronicle about Northern California sources for heritage turkeys

Digest: The San Francisco Chronicle Food Section for Wednesday, November 03, 2004 For the Love of Pho By Carol Ness and Amanda Berne Includes a listing of great Pho restaurants in San Francisco’s “Little Saigon” neighborhood and tips on translating the menus. Recipe: Pho Ga (Chicken Soup with Rice Noodles) The Baker, Flo Braker has make-ahead recipes for Thanksgiving. Also a great tip, use a 9' x 13” rectangular spring form pan for the pumpkin tart. Harvest Fresh Pumpkin Tart Cranberry Brioche Rolls Fresh Pumpkin or Squash Puree Seasonal Cook, Janet Fletcher writes about the underappreciated Brussels sprout, which thrives on our foggy central coast. Brussels Sprouts with Mustard-Caper Butter Brussels Sprouts with Pancetta & Caraway What’s New: - Sources for “heritage” breeds of turkey - Ling Ling Potstickers - Diestel Family Ranch now offers smaller size turkeys - Victoria Taylor’s brining spice blends, for turkey - Gorton’s seafood now offers fresh seafood gift baskets - 34 Degrees fruit pastes imported from Australia and New Zealand - Sunspire baking chips, organic and no trans-fat - Produce alternatives for the scarce tomato - Harvest Urban Market opens at Eighth Street and Howard - “The Future of Food”, documentary film. The screening on November 11 at the Castro Theatre benefits Slow Food. The Inside Scoop, GraceAnn Walden, reports on the effects of the San Francisco hotel workers strike and lockout. Also higher prices for the upcoming January “Dine About Town” promotion, Tonno Rosso, City Tavern and more. Also, from the Sunday October 31, 2004 Chronicle, for a Cook’s Night Out, GraceAnn Walden visits Koi Palace with Martin Yan.

Digest: San Francisco Chronicle Food Section for Wednesday, October 27, 2004 Fresh Soft Cheeses Janet Fletcher enlightens us as to the various types of fresh cheeses that are readily available in the Bay Area. The article talks about the cheese making process, describes the different varieties and provides wonderful recipes for using them. Pizza with Fromage Blanc, Bacon & Leeks Creamy Yogurt Cheese with Garlic Campton Place's Quark Souffle Whipped Ricotta with Candied Orange Peel & Almonds Black Beans with Chorizo & Queso Fresco The Inside Scoop, GraceAnn Walden traces the career paths of some popular San Francisco chefs as the Fifth Floor gets a new top chef. There are also reports on Joanne Karlinsky (formerly chef of the Meetinghouse) who has a new venture in Novato, and changes at Pere Jeanty, the menu now features steaks. The Roving Feast, Marlena Spieler says goodbye to the peaches and tomatoes of summer and embraces autumn’s riches. Dandelion Greens with Garlic & Red Chile Flakes Spiced Tapioca Pudding with Ginger-Persimmon Compote a la Slanted Door Ginger Syrup What's New: - Soaring tomato prices - Myth restaurant opens in Jackson Square with contemporary American food from chef Sean O'Brien who formerly worked with Gary Danko - Swanson Organic chicken broth in a box - Martin Yan's latest book is "Martin Yan Quick & Easy" - Ecco La Pasta mixes for gnocchi and fresh pasta Taster's Choice reviews organic reduced-fat milk. Naturally Preferred was the winner, closely followed by Stremick's Heritage and Organic Valley. The Working Cook, Tara Duggan suggests homey comfort food for the cold and rainy weather. Pan Roasted Chicken with Sweet Potato "Fries" is a fast dinner and Cream of Mushroom Soup will provide leftovers to extend the comfort all week. Letters to Food has several readers commenting on the new San Francisco Zagat Survey as well as high school composting, grilled cheese, and ravioli. The Exchange, Karola Saekel Readers send a recipe for Persimmon-Apple Salad and Salad Dressing for Persimmon Salad. There are new requests for prune cake such as the one made by Carl's Bakery (Mission district) in the 60's. Also from San Francisco's past, a request for chicken turnovers with gravy from Kent's Chicken House on Polk Street. Other readers are looking for recipes for candied orange slices dipped in chocolate and "lebkuchen", a German Christmas cookie. Capsule restaurant reviews: - Pigalle in downtown Los Gatos - Sirayvah, Thai in San Carlos - Thai Ginger Bistro in Petaluma - Tapeo, tapas and paella in San Rafael - Small Shed Flatbreads in Mill Valley - Three Seasons, pan-Asian in Walnut Creek

Digest: San Francisco Chronicle Food Section for Wednesday, October 20, 2004 The Maestro of Service Kim Severson profiles Laura Cunningham, the manager of the French Laundry and Per Se restaurants. If you admire the cuisine of chef Thomas Keller then this article will give you insights about the about the restaurant manager that completes the dining experience at The French Laundry and Per Se. The Inside Scoop, GraceAnn Walden continues her examination of the new Zagat guide. Can the online voting skew the results? Seasonal Cook, Caroline Pagel has some lovely autumn ideas for apples. Cured Pork Chops over Warm Cabbage-Apple Salad The Baker, Flo Braker, has another apple recipe. Uncle Sam's Rum-Raisin Apple Galette What's New: - New Japanese restaurant in Napa: Budo - Deviled Eggs are making a comeback - Sambazon acai fruit frozen pulp, from the Amazon rainforest - Goat milk butter at Whole Foods Dining Out with Amanda Berne reviews quirky Midori Mushi, a most unusual sushi experience in Hayes Valley. There are two cookbook reviews. Karola Saekel on "The Olive Harvest Cookbook" by Gerald Gass and Jacqueline Mallorca. Gass is the chef at McEvoy Ranch in Petaluma, CA. The ranch is known for its organic, estate grown olive oils. There is a recipe for Fresh Tuna Salad with Dry-Cured Black Olives from the book. "Aroma: The Magic of Essential Oils in Food and Fragrance" by Mandy Aftel and Daniel Patterson is reviewed by Caroline Pagel. A sample recipe is for Pork Chops with Coffee-Fig Sauce & Parsnip-Potato Puree. South to North, Jacqueline Higuera McMahan enjoys traditional marrow beans and heirloom tomatoes at a Slow Food sponsored, “dinner in the field” in Healdsburg. Marrow Beans in the Field Mateo Granados' Charred Heirloom Tomatoes, Red Onion & Jalapenos

When I have to go to Anaheim, I usually visit The Block shopping center a few miles away in Orange. There's no fine dining, but plenty of interesting choices for lunch and casual dining. Lots of chain places, but a few that are more original. The Block

Digest: San Francisco Chronicle Food Section for Wednesday, October 13, 2004 Rooftop Harvest Olivia Wu tells us about the Chronicle food staff's second year of container gardening on their roof South of Market. The staff loves their garden for the ready supply of fresh herbs and vegetables and also for a quiet spot for breaks. The accompanying recipes were developed to take advantage of the beautiful produce. Basil Leaf with Veal Bread Pudding with Kabocha Squash & Herbs Warm Rainbow Chard with Bacon & Apple Green Bean Tempura with Tarragon Leaves Scallops with Clear Cilantro Oil Marlena Spieler and her Roving Feast go to the (not always tranquil) English seashore. There is a recipe for the very British Treacle Tart. Aloha, Spam and Kalua Pig In a special to the Chronicle, Stett Holbrook talks about the diverse origins of native Hawaiian food. There is a list of Hawaiian restaurants in the Bay Area and a recipe for Tita's Hale 'Aina Pork Adobo. What's New: - Local German restaurants for Oktoberfest - Local grocery sources for Oktoberfest - La Farine French Bakery in Berkeley - Newly renovated Cliff House Bistro Taster's Choice compares Ceasar salad dressings. The winner was Ken's Steak House Creamy. With Tuscany as her inspiration, The Working Cook, Tara Duggan, suggests Ham & Cheese Panini w/Mixed Greens & Apple Salad for dinner in under 30 minutes. For a recipe that provides leftovers for later in the week try Pappa al Pomodoro (bread and tomato soup).

Digest: San Francisco Chronicle Food Section for Wednesday, October 6, 2004 The lead story is Salts of the Earth, by Janet Fletcher This article discusses the various types of speciality salts that are available and gives recipes and and tips for how to make the best use of these often expensive seasonings. Recipes include: Pearl's Ahi Tuna Tatare w/Hawaiian Red Salt Holly Peterson Mondavi's Pan-Roasted Potatoes White Bean Soup with Smoked Salt Octopus & Potato Salad (Pulpo a la Gallega) Shrimp with Garlic & Chiles (Gambas al Ajillo) Butter Cookies with Fleur de Sel In a special to the Chronicle, writer Troy Sawaisanyakorn, talks about the growing popularity in upscale sushi bars of a controversial delicacy, Liver of the Monkfish. Those who love this delicacy, known in Japan as Ankimo, say it is “very rich and creamy, but yet at the same time very light and delicate, feeling silky and velvety to the palate”. However the Montery Bay Aquarium lists monkfish on the list of fish consumers should avoid because of overfishing. Sonoma County organic farmers, Tom and Heidi Kirkland are profiled in Karola Saekel's Seasonal Cook column. Included are recipes that feature their specialty potatoes: Russian Blue Potato Salad Rose Fill Apple Fingerling Stir-Fry Amanda Berne reviews tiny Mission district Trattoria Vogalonga and recommends it as the perfect place for a romantic date. Supermarket brownies are the subject of this week's Taster's Choice with Andronico's narrowly beating Safeway for the top score. For the Inside Scoop GraceAnn Walden reports on new projects in West Marin, a Pat Kuleto restaurant and B&B on Tomales Bay and an expansion for Hog Island Oyster Company in Marshal. Peanut Butter Loaf Cake and PDQ Oatmeal Cookies are perfect for back to school lunches and after school snacks. Recipes from Flo Braker, The Baker. The Chronicle Food and Wine staff are now offering cooking classes at a new location in the Ferry Building. Check out the class schedule. The Exchange readers fulfill a request for 20 year old Sunset Magazine recipe for Barley Pine Nut Casserole. There are new requests for persimmon salad, Hick'ry Pit barbecue sauce, Lancer's fried zucchini and the oatmeal cakes (the ones with a strong resemblance to a hockey puck ) that are often found in Bay Area coffee shops.

Digest San Francisco Chronicle Food Section - Wednesday September 29, 2004 The top story, complete with lovely color photos, is From Spain With Love Photos The article, by Georgeanne Brennan, talks about the origins of the traditional Spanish dish paella, often prepared with whatever ingredients are at hand. The author encourages you to try cooking your own paella the traditional way, over an open fire. The primary recipe is: Paella with Chicken, Fish, Shrimp, Mussels, Clams, Calamari and Chorizo There are also recipes for accompaniments, such as: Grilled Toasts with Garlic, Serrano Ham and Oranges Seville Olives with Lemon and Garlic Fresh Thyme and Sea Salt Almonds Twice Cooked Baby Potatoes with Paprika Grilled Eggplant Rolls Roast Peaches w/Candied Almonds and Vanilla Ice Cream (if you love paella also check this eGullet thread) Also on the front page, is a story about a local high school that provides high quality, kosher, organic and meatless food in the cafeteria. This includes a recipe for Schoog a middle eastern interpretation of pesto. In The Roving Feast column eGullet’s own Marlena Spieler offers A Passion for Pesto Marlena remembers her first time in Italy. She explains the different traditional uses and variations on pesto and offers a recipe for Minestrone alla Genovese What’s New introduces Woodhouse Chocolate in St. Helena and “ChocolateSmarts” which is a chocolate trivia game available at the SFMOMA gift shop. Also, several local pastry chefs that are using olive oil in their desserts. Taster’s Choice reviews several brands of frozen shelled edamame and finds Sunrich Farms (available at Rainbow grocery) to be the winner by a large margin. GraceAnn Walden’s Inside Scoop column talks about the 2005 Zagat survey and their San Francisco picks, XOX Truffles, a local chocolate maker that is expanding, and a fabulous special on crab dishes at a neighborhood restaurant. Best of all, Walden reports that a new owner has taken over the Roosevelt Tamale Parlor. This Mission district family business of over 80 years, had previously announced that they would close. (Roosevelt’s has been a personal favorite of mine for 20+ years, best chilaquiles in the world, glad that they will continue.) Capsule reviews report on local restaurants: Barracuda, Japanese in Burlingame Alamo Creek Restaurant, Cal/Mediterranean in Alamo Banyan Tree, Malaysian in Pleasant Hill Neumanali, California cuisine in Hayward Cascade Bar, contemporary American in Mill Valley Karola Saekel reviews the The Gourmet Cookbook from Gourmet Magazine Cookbook and offers two recipes: Gingered Noodle Salad with Mango and Cucumber Warm Chocolate Raspberry Pudding Cake Karola also looks back into culinary history to explain a classic, Sauce Robert The Working Cook, Tara Duggan, offers ideas for soups that transition from summer to fall: Gazpacho with Avocado Salmon and Corn Chowder

Rachel Ray doesn't either. She often "adapts" traditional recipes to use more expensive and quicker cooking cuts of meat, or chicken breast instead of chicken pieces and extravagant amounts of seafood (for a weekday meal).

There is hope for Roseville. It's a rather large area so it would help to know a bit more precisely where you will be, but here is a starter list: At the Roseville Galleria mall (on the west side) there is an Il Fornaiofeaturing regional Italian cuisine with specials that change monthly to highlight a particular region (they are seasonally appropriate too, so I would expect that they would be featuring southern Italian at this time of year). There is also a Piattirestaurant on Douglas Boulevard. Both of these restaurants are technically chains, each has about 15-20 locations, but each restaurant shows the infulence of the individual chef. Il Fornaio has the wonderful wood fired oven in every location and turns out great breads and crisp crust pizza. Another high-end option is Le Provencewhich is located in the extreme north west corner of Roseville and features tradtional French food. This is in a mostly residential area and is supposed to have a beautiful location and extensive grounds. Also, look for Cascades (contetmporary American), Fat's (an outpost of the famous Sacramento Frank Fat's for stylized Asian cusine) and any number of steakhouse places. For more casual options, look to the strip malls, you never know what you will find there. Here are some personal favorites: Jalisco Grill, on Fairway Drive, just a bit north of the Galleria mall in a strip mall, quite a good taqueria, nothing fancy, but well prepared food at reasonable prices. Just next door is an asian seafood buffet that is also reasonably good. These two places may techically be in Rocklin. As for Citrus Heights, they have a great farmer's market in the Sunrise mall parking lot on Saturday mornings and we alsways visit Fiesta Taqueria (in the strip mall on the northeast corner of Sunrise and Greenback Lane) for tacos after farmers market shopping. Once again, nothing fancy, but satisfying food at good prices. Another strip mall on Foothills Blvd at Pleasant Grove (northwest Roseville) features Chaat Cafe for great tandoori meats and snacks, Homai Fusion for sushi, and Great Wraps for gyros and falfel (lots of other wraps too). Homai is unique for an "all you can eat" place. It's more like a small plates restaurant. You order dishes 3 at a time. Everything is prepared individually (not a buffet). They do limit the amount of premimum sashmi per diner, but you can order as much sushi and other dishes as you want. Last time I was there lunch was 8.95 and dinner was 15.95/person. Finally, I asked my husband for his recommendations and his number one choice was the Vernon Street Grill, in old downtown Roseville. They feature burgers, Philly style cheesesteaks and a really wide selection of other sandwiches and entrees (and garlic fries!). You will get more food than you can eat, the owner will probably deliver your food to the table, and you will get to see the part of Roseville that was around before they built all the subdivisions and shopping malls. Hope this is helpful, please post follow-up questions or even PM me if you need more specifics about directions and such.

Thanks for the tips.