PamelaF

Some of those yelp reviews are hysterical!

Beverages & More offers various sizes of styrofoam packing containers on their web site. I don't know if they have them available in their stores. They have several locations in the Sacramento area, probably worth a call to check, if one of their locations is close to where you are staying. Since it is pretty common for people to buy wine in California and transport it home. I would guess most wine shops would also have these containers. Good luck and have a safe trip, these new security warnings that we have just heard about are scary.

Beverages & More offers various sizes of styrofoam packing containers on their web site. I don't know if they have them available in their stores. They have several locations in the Sacramento area, probably worth a call to check, if one of their locations is close to where you are staying. Since it is pretty common for people to buy wine in California and transport it home. I would guess most wine shops would also have these containers. Good luck and have a safe trip, these new security warnings that we have just heard about are scary.

The San Francisco Chronicle also covered heirloom produce this week. Interesting article and a few nice recipes.

Digest: San Francisco Chronicle Food Section for Wednesday, August 9, 2006 Harvest with a pedigree, Janet Fletcher Heirloom tomatoes and produce, beloved by cooks and consumers, are having their moment in the sun Recipes: Warm Spinach Salad with Bacon & Potatoes Bruschetta with Fresh Ricotta & Cherry Tomatoes Sliced Heirloom Tomatoes with Buttermilk Dressing Cavatelli with Cranberry Beans Grande Dame of Mexican cuisine, Tara Duggan A profile of Diana Kennedy following a recent tamale class in Napa Recipes: Tamales Cernidos con Rajas y Queso (Tamales filled with Poblanos & Cheese) Salsa Verde The Inside Scoop, Amanda Berne New chefs for Lulu and Azie . . . Absinthe’s chef moves to new restaurant on the coast . . . Supperclub chef moves to Street . . . new chef at PlumpJack Café . . . and more. What’s New: Reissue of the classic cookbook “The Taste of Country Cooking” by Edna Lewis Scala’s Bistro on Union Square reopens with updated menu New restaurant Bistro 1689 opens in Noe Valley Domaine Chandon’s Etoile Brut and Etoile Rose sparkling wines have been released with a crown closure instead of cork In the market: green vegetables are suffering from the heat wave, but fruit from the Pacific Northwest is in, as are melons, grapes and apples Taster’s Choice, Carol Ness Chipotle salsa is tested, Arriba! is the winner Dining Out, Amanda Gold Bistro blends with Bakery at Abigail’s in Cow Hollow

Great photos, OctaveMan! You really captured the spirit of the festival. I went last in 2003. Lots of great food! But what really impressed me is how the entire community really gets involved in putting the festival together. The parking and all the logistics are better organized than Disneyland. Most of the booths are staffed by volunteers and the proceeds go to local schools, organizations and charities. It's quite a party too. Even in the 90+ heat, when a popular local oldies band was playing in the afternoon, the dance area in front of the stage was packed with people of all ages dancing and having a great time. Sorry I missed it this year.

Digest: San Francisco Chronicle Food Section for Wednesday, July 26, 2006 Salad Days, Thy Tran Vietnamese wraps are the perfect meal to roll out at summer gatherings Recipes: Broiled Fish Fillets Shrimp Cakes Sweet Potato Fritters Rice Thread Cakes Salad Plate Nuoc Cham Dipping Sauce Whole Foods, taking flak, thinks local, Carol Ness Chef’s Night In, Dabney Gough Laxmi Hiremath is featured Recipe: Kandahar Chicken Kofta in Ruby Red Grapefruit Juice What’s New: California cheese wins at the American Cheese Society’s annual competition Tomatoes are in the market, peaches and nectarines too New restaurant: Poleng Lounge features Asian street food Izze sparkling natural juice in a new Apple flavor Numi Teas new blends especially for making iced tea TrueBlue bluberry juice and juice blends provide Vitamin C and antioxidants Taster’s Choice, Carol Ness Ciao Bella brand raspberry sorbet is the clear winner. The Baker, Flo Braker Fruit bowl runneth over? Make sorbet Recipes: Lime-Poppy Seed Slice ‘n’ Bake Cookies Strawberry Sorbet The Inside Scoop, Amanda Berne Bar Tartine looking for third new chef in less than a year . . . Restaurant at Meadowood reopens after remodeling . . . Little Star Pizza opens another location . . . and more. Dining Out, Mandy Erickson Town restaurant in San Carlos walks the line between cozy and trendy

Hi, California person here, but I spend a fair amount of time traveling for work in the Seattle and Portland areas, so I appreciate the info I have gotten from this forum. On the burger debate: In-and-Out is really not that great, their basic burger is better than what you get from the "major" burger chains. They are cheap and good for a snack. Their fries really are bad. I have heard that asking for the fries well-done is a secret, but that doesn't seem to help in my experience. Fatburger is much better, my favorite thing there is onion rings. They are house made (not frozen) and cooked to order. Great! I also like that you can order a small burger (the "BabyFat") which leaves room for the onion rings. Fatburger's fries are also not that great. Which leaves Burgerville. I LOVE Burgerville! They feature local ingredients and seasonal specials. They have a larger menu too. The burgers are good, with Tillamook cheddar. However, I am much more likely to order a halibut fish sandwich than a burger. In the fall, they have sweet potato fries and pumpkin milkshakes. The sweet potato fries are unbelievably good. Hey, see you all next week, when I will be in Bellevue/Kirkland right by the BurgerMaster. Pam

Digest: San Francisco Chronicle Food Section for Wednesday, July 12, 2006 Some assembly required, Karola Saekel Pre-prepared meal companies entice time-starved families Chef’s Night In, Dabney Gough Chis Cosentino of Incanto is featured. Recipe: Whole Roast Fish with Salmoriglio Seasonal Cook, Carol Ness Watermelon shines in savory dishes Recipes: Watermelon & Goat Cheese Salad Watermelon & Summer Berry Gazpacho Watermelon & Cherry Tomato Salsa What’s New: New books for summer cooking: “Luscious Berry Desserts”, by Lori Longbotham, “Outdoor Entertaining” from Williams-Sonoma, by George Dolese, and “Grill Pan Cookbook: Great Recipes for Stovetop Grilling”, by Jamee Ruth New restaurant Barolo opens in Pacifica Peaches, corn, figs and avocados are in the market now Taster’s Choice, Carol Ness Annie’s and O Organics tie as top rated yellow mustard Dining Out, Jennifer Tomaro Virbrant Persian flavors beckon diners to Bijan in Walnut Creek The Inside Scoop, Amanda Berne New chef and new menu for Mecca . . . Winterland will close on Saturday . . . Thomas Keller’s temporary restaurant Ad Hoc will open at the end of the month . . . and more.

Digest: San Francisco Chronicle Food Section for Wednesday, July 5, 2006 Dinner: The Game Plan, Tara Duggan Strategic cooking yields nine delicious meals Recipes: Day One: Grilled Leg of Lamb & Eggplant with Tomato-Cucumber Salad Day Two: Lamb Fattoush Day Three: Baba Ghanoush with Falafel Day One: Roast Pork with Mashed Sweet Potatoes & Asparagus Day Two: Pork & Asparagus Fried Rice Day Three: Sweet Potato Soup Day One: Grilled Tri-Tip, Polenta & Vegetables with Cilantro-Lime Salsa Day Two: Thai Beef Salad Day Three: Polenta with Grilled Vegetables & Sausage Ragu Diners delight in counter culture, Stacy Finz China Chronicles, Olivia Wu Zongzi wraps up a meal in one Recipe: Zongzi (Stuffed Bamboo Leaves) Where to find Zongzi What’s New: Joe DiMaggio’s Italian Chophouse opens in North Beach Roosevelt Tamale Parlor reopens Apricots are in the market Red wattle pigs star at a Slow Food benefit Taster’s Choice, Carol Ness Avocado’s Number from Trader Joe’s and AvoClassic are the winners for prepared guacamole The Inside Scoop, Amanda Berne Prego restaurant on Union Street to be redone as a French brasserie . . . plans for the Oxbow Market being built in Napa . . . and more.

Digest: San Francisco Chronicle Food Section for Wednesday, June 28, 2006 Crazy for condiments, Amanda Berne This Fourth of July, let these saucy ketchups, chutneys and relishes spice up the barbecue Recipes: Homemade Ketchup Mostarda Pickled Corn Grilled Green Onion & Tomatillo Relish Pineapple-Mint Chutney Mango-Mustard Seed Chutney The Roving Feast, Marlena Spieler Cool as a cucumber in summertime Recipes: Cucumber Sandwiches Cucumber & Goat Cheese Salad with Chives & Mint Limeade with Cucumber & Mint Cucumber & Asian Herb Salad The hot dog goes upscale, Carol Ness What’s New: CNET’s newly refurbished chowhound web site and Incanto’s chef has a new site at www.offalgood.com Second location for Farmer Joe’s Marketplace in Oakland New gadget: the Corn Zipper from Kuhn Rikon The Marin County Fair starts this week and features a new book “Marin Farm Families, Stories and Recipes” Taster’s Choice, Carol Ness Organic chocolate ice cream is tasted, but scores are disappointingly low even for Strauss Family Creamery and Ben & Jerry’s Chef’s Night In, Dabney Gough Chef Gloria Ciccarone-Nehls of the Big Four Restaurant is featured. Recipe: Grilled Rib-Eye Steak Salad The Baker, Flo Braker Fourth of July dessert has roots in Australia Recipe: Fourth of July Pavlovas Dining Out, Mandy Erickson Lure, a seafood bistro in downtown San Mateo The Exchange, Karola Saekel A slew of coleslaws for summer’s salad days New requests for Arrigoni’s mile-high vegetable torta, recipes from Estrada’s Spanish Kitchen, Della Frattoria’s almond polenta crumb cake and other polenta-based desserts. Recipes: Frozen Coleslaw Everlasting Slaw

Let's not forget the special eGullet dinner at Incanto in January of this year. Also from today's SF Chronicle Food section, Chris Cosentino has a website/blog at www.offalgood.com

Digest: San Francisco Chronicle Food Section for Wednesday, June 14, 2006 Take it or leave it?, Janet Fletcher Knowing which foreign foodstuffs you’re allowed to bring back from your travels can save you a lot of heartache and hassle at the airport Seasonal Cook, Stacy Finz Olallie season is short and sweet Recipes: Olallieberry Dipping Sauce Bacchini’s Fruit Tree Olallieberry Shortcake Olallie Crumble Chef’s Night In, Dabney Gough The featured chef is Victor Scargle from Julia’s Kitchen at Copia in Napa Recipe: Dungeness Crab Salad with Avocado Mousse What’s New: Chocolate Mocha Freddos at Peet’s Coffee Civic Center farmers’ market celebrates its 25th anniversary The “Jazz” apple is a new hybrid from New Zealand Cabbage is in the market as are beans and strawberries Taster’s Choice, Carol Ness Trader Joe’s and Cascadian Farm have the winning frozen mixed berries The Working Cook, Tara Duggan Canned seafood can be a star Recipes: Thrown-Together Salade Nicoise Orecchiette with Broccoli Rabe & Clams The Inside Scoop, Amanda Berne New restaurants and a jazz club for the Fillmore Heritage Center . . . trend for SF restaurants to simplify their menus and lower prices . . . and more. Dining Out, Mandy Erickson Lil’ Biscuit House in San Mateo Letters to Food Benefits

Digest: San Francisco Chronicle Food Section for Wednesday, June 7, 2006 School lunch lightens up, Carol Ness Chef Ann Cooper is changing the way Berkeley students eat, one salad bar at a time China Chronicles, Olivia Wu Dining head to tail in Shanghai Cook’s Books, Karola Saekel “Antipasti”, by Joyce Goldstein Recipe: Meat-Filled Omelet Roll “Big Sky Cooking”, by Meredith Brokaw and Elen Wright Recipe: Country-Style Potato & Onion Pie “Maida Heatter’s Book of Great Chocolate Desserts”, by Maida Heatter Recipe: Toblerone Milk Chocolate Mousse “A Passion for Ice Cream”, by Emily Luchetti Recipe: Chocolate-Soy Milk Frozen Pops “The New California Cook”, by Diane Rossen Washington Recipe: Glazed Lemon-Sour Cream Cake What’s New: Salad greens are abundant in the market, new potatoes and corn are coming in, fruit is still expensive Where to get beignets New book: “Lebanese Cooking”, by Dawn, Elaine and Selwa Anthony New book: “Field Guide to Herbs & Spices”, by Aliza Green Taster’s Choice, Carol Ness Muir Glenn is the winner among organic ketchups The Inside Scoop, Amanda Berne Bazirgan strikes out on his own . . . La Cucina will open an outlet in the Ferry Building . . . new editors for “Edible San Francisco” and “Edible East Bay” . . . and more. Dining Out, Amanda Gold Simplest is best at this neighborhood trattoria: Sugo in Petaluma The Baker, Flo Braker Recipe: Apple, Rhubarb & Raspberry Galette

There was an interesting item in the SF Chronicle food section, Inside Scoop, this week about a new location that Thomas Keller plans to open this summer, Ad Hoc scroll down to the end of the article to read about TK

Digest: San Francisco Chronicle Food Section for Wednesday, May 24, 2006 Bird Meets Grill, Amanda Gold Spatchcocking, beer cans and other tricks make it a snap to barbecue a whole chicken. Recipes: Grilled Beer Can Chicken with Smoky Barbecue Rub & Bourbon Butter Brined Grill-Roasted Chicken Tequila Citrus Marinade Quick Maple Barbecue Sauce Simple Greek Marinade Smoky Barbecue Dry Rub Seasonal Cook, Karola Saekel Mixed forecast for crop harvests Recipe: Potato Gnocchi China Chronicles, Olivia Wu Two tastes of the city, an insider’s guide to the edible Shanghai Recipe: Eggplant with Basil What’s New: A trio of new restaurants in downtown SF: Farmer Brown, Bong Su Restaurant & Lounge, and Brick New grilling gadgets Specialty ice cream and sorbet Taster’s Choice, Carol Ness Que Pasa brand is the winning blue corn chip The Inside Scoop, Amanda Berne Cozmo’s Grill in the Marina will get a makeover . . . new openings on the Peninsula . . . Thomas Keller’s new space in Yountville. The Exchange, Karola Saekel New requests: Italian Wine Cake, Sour Cream Cake, Miss Millie’s Coconut Cake and Ricotta Pancakes Recipe: Oregon Walnut Pie From South to North, Jacqueline Higuera McMahan Mexico’s answer to the sub sandwich Recipes: Tortas Chilorio Filling for Tortas Grilled Chipotle Flank Steak

Digest: San Francisco Chronicle Food Section for Wednesday, May 10, 2006 Scrumptious Scones, Tara Duggan Bakers share tips for creating a no-fail batch Recipes: Pecan-Ginger Scones Cheese Board Corn Cherry Scones Scottish Scones Noe Valley Bakery Blueberry Pecan Scones NPR’s Kitchen Sisters uncover lost culinary – and family -- lore, Amanda Berne The ultimate cup of joe?, Dabney Gough French Laundry wins two top Beard awards , Dabney Gough Also other Bay Area winners What’s New: Sources for Indian ingredients Strawberries are finally coming into the market, but prices are high Taster’s Choice, Carol Ness Panelists unimpressed by mango chutneys, top score is only 64. Cook’s Books, Karola Saekel “Eggs”, by Michel Roux Recipe: Mussel & Chive Omelet Dining Out, Mandy Erickson Palermo restaurant offers a taste of Sicily in Menlo Park

Digest: San Francisco Chronicle Food Section for Wednesday, May 3, 2006 The Faces of Organic -- Giants of Green, Miriam Morgan Swanton Berry Farm, Janet Fletcher Founder Jim Cochran was the first strawberry grower in the state to be certified organic Earthbound Farm, Carol Ness Backyard farmers emerge as top organic produce brand Clover Stornetta, Carol Ness Leading dairy farmers to greener pastures in Sonoma Blue Moon Organics, Stacy Finz Next generation cultivates a philosophy of less-is-more Grilla Bites, Carol Ness Chico entrepreneur monkeys with the fast-food model Knoll Farms, Janet Fletcher Movement’s critics go beyond the “O” word in Brentwood How shoppers can save when buying organic, Tara Duggan Are organic products really better?, Tara Duggan Organic Events this Month Recipes: Grilled Lettuces Spring Onion Risotto Creamy Tarragon Chicken Seasonal Cook, Tara Duggan Savoring sweet strawberries Recipe: Olive Oil Cake with Balsamic Strawberries Critic’s blog gets up close, personal, Michael Bauer The Chronicle’s lead restaurant critic discusses his blog Between Meals What’s New: Book: “The Organic Cook’s Bible”, by Jeff Cox Book: “Grub: Ideas for an Urban Organic Kitchen”, by Anna Lappé and Bryant Terry O Organics butter from Safeway Macaroon’s are organic at Miette bakery at the Ferry Building Fiordifrutta organic fruit spreads at Andronico’s Honest Tea Tangerine Green Tea Taster’s Choice, Carol Ness Tomato-basil pasta sauce, Sonoma Gourmet is a big winner The Working Cook, Tara Duggan Flexible weeknight meal plan saves a cook’s sanity Recipes: Three-Bean Chili Chile Garlic Lamb Stir-Fry The Inside Scoop, Amanda Berne The restaurant at Domain Chandon will reopen as “Etoile” after a remodel and with a new chef . . . new restaurants in the Castro . . . and more. Dining Out, Amanda Gold Sustainable seafood is the hook at Fish restaurant in Sausalito Letters to Food Benefits

Digest: San Francisco Chronicle Food Section for Wednesday, April 26, 2006 Shanghai Renewal, Olivia Wu Returning to her birthplace, Chronicle food writer Olivia Wu finds a city racing toward the future, but one that thrives on preserving its culinary heritage China Chronicles, Olivia Wu Spring harvest ushers in a new season of green teas Time for Tea, Dabney Gough The Inside Scoop, Amanda Berne Lots of new restaurants in Noe Valley . . . another Bay Area chef heads to New York . . . and more. The Roving Feast, Marlena Spieler Learning to love un-fruity rhubarb Recipe: Rhubarb, Strawberry & Hibiscus Fruit Soup What’s New: The rainy weather has made fresh produce scarce and expensive "Mixt Greens" offers upscale salads for lunch in the Financial District Recchiuti Artisan Series chocolates feature the work of Bay Area artists Cha-Ya, vegan Japanese restuarant opens on Valencia Taster’s Choice, Carol Ness Bagged popcorn is tasted 365 Organic and O Organics are the winners. From South to North, Jacqueline Higuera McMahan Savoring your food may be the key to staying thin Recipes: Turkey & Pineapple Salad Trattoria Turkey Meatballs Dining Out, Jennifer Tomaro Hanazen, sushi and Japanese restaurant in Orinda The Exchange, Karola Saekel New requests: El Sombrero's hot sauce, sweetbreads from the Old Poodle Dog and Estrada's Spanish Kitchen's Mexican Macaroni Recipes: O-Konomi-Yaki (Onion Pancakes) Benefits

I am surprised that this topic has gone unnoticed for this long. I saw it when it was originally posted and ordered the DVD. After three viewings, I finally think that I have absorbed most of the message. If you are a fan of Bourdain’s “Cook’s Tour”, or interested in Ferran Adria, or just are looking for an intelligent food show, you will love this one hour DVD. It starts out with Adria introducing Tony to fine Serrano ham, showing how this traditional process transforms a basic food product into a delicacy. They then move to the El Bulli workshop (“ateller” sp?) where the El Bulli team works for several months of the year to develop new techniques to present at the restaurant. Important point here, not just new dishes, but new techniques. In the third segment Tony has his meal at El Bulli. He admits beforehand that he is nervous, but proceeds valiantly to the chef’s table in the El Bulli kitchen to share the meal with Adria and editor who acts as a translator. The courses are beautifully detailed and the comments of the three diners make you feel like you are experiencing the meal along with them. The final segment has Adria taking Tony to his favorite place in town, which is a small, family owned restaurant that specializes in fresh seafood. At this restaurant the preparation is minimal and the true flavor of the seafood comes through. Adria makes the point that all his team’s new techniques are really about bringing out the true flavors of ingredients and presenting them in a new way. True flavors, that bring about taste memories of traditional flavors, but in new formats. A very enjoyable hour of TV. Well worth ordering if you are interested in this topic. (No vested interest here, just a happy customer) P.S. If you invite me over for dinner, I will be happy to bring my DVD 

Digest: San Francisco Chronicle Food Section for Wednesday, April 19, 2006 Master of Spices, Amanda Berne How one man’s vision became the most celebrated chaat house in the Bay Area Profile of Vinod Chopra of Vik’s Chaat Corner in Berkeley Recipes: Green Chutney Pakoras Pistachio Barfi The Inside Scoop, Amanda Berne Chef shake-up at A16 . . . new restaurant Brick to open in the Tenderloin . . . Bi-Rite Market to open a Creamery . . . and more. Seasonal Cook, Karola Saekel Cooking from the farmers’ market, review and recipe from the new book "The San Francisco Ferry Plaza Farmers' Market Cookbook" by Christopher Hirsheimer and Peggy Knickerbocker Recipe: Sorrel & Rice Meatballs What’s New: Daniel Patterson opens Coi on Broadway Nopa, California/Mediterranean cuisine in the Western Addition La Ciccia, Sardinian cusine in Noe Valley ”The Twinkies Cookbook” Spring vegetables are late this year, but avocados and artichokes are still in the market Taster’s Choice, Carol Ness Kikkoman leads the pack of instant miso soup The Working Cook, Casey Ellis Travel broadens the recipe repertoire Recipes: Shrimp via Augusta Spinach Catalan-Style Seattle-Style Mussels The Exchange, Karola Saekel New requests: old time pies, Buffalo Bob’s Chili from Atascadero, tamales and enchiladas from Playland-at-the-Beach Recipes: Burnt Sugar Cake Quick White Icing Cook’s Books, Rebecca Williams “Sunday Suppers at Lucques”, by Suzanne Goin Recipes: Sauteed Halibut with Arugula, Roasted Beets and Horseradish Crème Fraiche Roasted Beets with Horseradish Crème Fraiche Caramelized Bread Pudding with Chocolate & Cinnamon Cook’s Books, Dabney Gough “Quick & Easy Vietnamese”, by Nancie McDermott Recipes: Chicken Simmered in Caramel Sauce Roasted Eggplant with Fresh Mint Benefits

Digest: San Francisco Chronicle Food Section for Wednesday, March 29, 2006 Cupcake Cravings, Amanda Gold These irresistible confections bring out the kid in all of us Recipes: Basic Vanilla Cupcakes Basic Chocolate Cupcakes Banana Cupcakes with Chocolate Ganache & Cream Cheese Frosting Samoas Cupcakes Flo Braker’s Egg White Frosting & Filling Vanilla Italian Meringue Buttercream Frosting Basic Sweet Buttercream Frosting Cooking school in the raw, Olivia Wu Mendocino school aims to popularize raw vegan cuisine Recipe: Chocolate Orange Mousse with Almonds More raw vegan recipes only available on-line Recipes: Angel Hair Zucchini Pasta with Marinara Sauce Basic Nut Cheese Italian Pesto Almond Torta The Working Cook, Ethel Brennan Quick cure for spring chills Recipes: Duck Confit Soup Fettuccine with Spinach & Pancetta What’s New: Epicurious Garden, upscale takeout in Berkeley Papalote’s new location at Fulton and Masonic Dried sweetened hibiscus flowers at Trader Joe’s Planet Organics, prepared meal delivery service ”Peas of Mind” natural/organic frozen meals for toddlers Taster’s Choice, Carol Ness Two brands of raisin bran, Cascadian Farm and Malt-O-Meal, voted into the hall of fame Dining Out, Amanda Gold Ora, in Mill Valley, featuring pan-Asian cuisine The Inside Scoop, Amanda Berne Cafés and a farmers’ market planned for the Presidio . . . Café Trieste celebrates its 50th anniversary with plans for expansion . . . and more.

Digest: San Francisco Chronicle Food Section for Wednesday, March 22, 2006 Simple spring soups, Janet Fletcher Take a cue from the French to prepare these vegetable soups Recipes: Sweet Pea & Green Garlic Soup Creamy Turnip & Turnip Greens Soup Aspargus Soup with Chervil Golden Beet Soup with Crème Fraiche Cauliflower & Spinach Soup with Tarragon Carrot, Fennel & Potato Soup Celery Root, Mushroom & Potato Soup Victoria’s chocolate eggs are no secret, Karola Saekel Victoria Pastry Co. in Chinatown Seasonal Cook, Rebecca Williams Tatsoi sidles up to salmon Recipes: Grilled Salmon with Sherry Vinegar Sauce Tatsoi with Pickled Onions Garlic Mashed Potatoes What’s New: Indian flavors flourish in Palo Alto Otaez opens a new location in Alameda New edition: “Starting a Small Restaurant”, by Daniel Miller Delta asparagus is in the market Taster’s Choice, Carol Ness Tomato-Basil pasta sauce (non-organic) Dining Out, Jennifer Tomaro La Pinata filled with charm, has six locations in the East Bay. The Inside Scoop, Amanda Berne Bay Area nabs lion’s share of Beard award nominations . . . Fleur de Lys featured in a new show on the Bravo channel . . . Elizabeth Falkner to appear on Iron Chef . . . and more. Benefits

I received an email from CHOW magazine this week. It's their first promised e-mail newsletter since they announced their publishing hiatus in January. I have all 4 issues that they published and really enjoy this magazine. Check out the newsletter. I hope they do come back because the food magazine universe needs their kind of creativity and irreverance.

How about seafood? Lots of lovely seafood in Baton Rouge. Here's a link to a thread I found useful when I first visited BR last year. Baton Rouge dining I am heading there again next week and really looking forward to it. (I'll post to the dining friends topic too.) I've been meaning to post these pictures for a while, from last year: Mike Anderson's "The Guitreau", grilled fish in a white wine sauce with mushrooms and lumps of crab. Also on the menu at Mike Anderson's is the "Joliet Rouge", grilled fish in a red wine sauce with crawfish tails. Decisions, decisions! Fortunately my very agreeable dining companion suggested we order one of each and split them. If you are looking for lighter meals, why not just order from the appetizer menu? Sometimes one or two appetizer portions or a salad and appetizer is the perfect dinner for me. I also visited Juban's and had these lovely crab cakes as an appetizer at the bar. Have a great trip!