PamelaF

I have a subscription to this magazine too. When they first started the magazine, each issue had a least a few interesting and easy recipes, the kind of thing you would want to cook on a weeknight. I remember a Pork Bulgogi that was pretty impressive given the short ingredient list and quick preparation. (Haven't made that in a while, have to look that recipe up). Another thing I like about the magazine is that they use real ingredients and do not rely on processed stuff. But over the last year or so, I have found the magazine to be less interesting and definitely more "basic". Perhaps a bit repetitive. Still worth flipping through when it arrives in the mail, but I may not renew the subscription. I would recommend it (or give as a gift subscription) for those who are beginning or reluctant cooks, cause that seems like who they have settled on as their target market.

Digest: San Francisco Chronicle Food Section for Wednesday, March 1, 2006 Now Google’s Cooking, Olivia Wu Internet giant’s free, gourmet global cuisine powers its workforce while offering chefs and producers a place to shine Recipes: Tuna Confit Sweet Potato & Jalapeno Bisque Origami Salmon Mushroom Cioppino It’s a brave new world for chefs, Olivia Wu Cafeteria Catering, Carissa Remitz The allure of provencal-style olive oils, Georgeanne Brennan Recipes: Oven-Roasted Halibut with Meyer Lemon Zest Arugula & Blood Orange Salad White Beans with Olive Oil & Parsley The Roving Feast, Marlena Spieler Marlena visits the Fancy Food Show Recipes: Casarecce with Walnuts Pistachio Tahini Taster’s Choice, Carol Ness Fig jam from Croatia is a big winner. The Inside Scoop, Amanda Berne Personnel changes at Chez Panisse . . . new projects in the works for Thomas Keller . . . another Italian restaurant in Noe Valley . . . and more. Dining Out, Mandy Erickson New China Delight, Sichuan and Shanghai cuisine in Mountain View

That would be great, it was suggested that we try for quarterly events, and since the Incanto dinner was in January, an April event would be perfect. Would you be able to do a weekend lunch instead of a dinner? I think that might get more people to drive up to Sonoma from various parts of the Bay Area. Regards, Pam

Digest: San Francisco Chronicle Food Section for Wednesday, February 22, 2006 Southern Comfort, Amanda Berne Sunday Dinner series, part four: An Oscar-themed hen party stars a menu that Reese (Witherspoon, best actress nominee) would adore Recipes: Southern Barbecue Shrimp Ham with Apricot Mustard Baked Cheesy Grits Chopped Salad with Yogurt-Dill Dressing Buttermilk Biscuits Ice Cream Sundaes Dining Out, Amanda Gold Simmer, in Corte Madera, exudes charm and hospitality Seasonal Cook, Karola Saekel Artichoke know-how Recipes: Olema Inn Duck Breasts on Artichokes, Chanterelles & Parsnips What’s New: Potter Family Farms Meat Shop opens another location in Moraga Annabelle’s Bar & Bistro reopens after remodeling on Fourth Street Marlena Spieler’s "Macaroni & Cheese” cookbook is now available Berkely chef Lachu Moorjani also has a new cookbook “Ajanta:Regional Feasts of India” Taster’s Choice, Carol Ness Buitoni cheese ravioli wins the taste test by more than 10 points The Working Cook, Amanda Gold Quick but hearty main-course soup soothes and sustains Recipes: Cheddar-Broccoli Mashed Potato Soup Barbecue Pulled-Chicken Sandwiches The Inside Scoop, Amanda Berne Local wine directors joins colleagues in a move to New York while a Healdsburg wine director moves back to San Francisco . . . Kookez to open in the former Miss Millie’s space in Noe Valley . . . Globe restaurant to undergo remodeling . . . and more. Letters to Food

Digest: San Francisco Chronicle Food Section for Wednesday, February 15, 2006 Good & Good For You, Janet Fletcher The perfect pairings of beans and grains pack as much flavor as they do nutrition. Recipes: Greek Chickpeas with Rice Clay-Pot Pinto Beans with Corn Tortillas Fattet Hummus (Lebanese Chickpeas with Pita & Yogurt) Farro Pasta with Cranberry Beans Turkish Bulgur and Lentil Pilaf Puglia’s burrata primes U.S. palates, Carol Ness The Roving Feast, Marlena Spieler How Marlena learned to love ground turkey. Recipe: Curried Turkey Patties for Kamala’s Party The Inside Scoop, Amanda Berne Historic Gold Spike saloon in North Beach to close . . . Citizen Cake owner will open a new restaurant near the ball park . . . and more. What’s New: Healthy cookies? New restaurant Ora to open in Mill Valley Compas Group food service provider will move to sustainable seafood Huckleberry is popular among Bay Area chefs Taster’s Choice, Carol Ness Italian brand, Starletta, wins organic tomato-basil sauce test. Seafood of the Season, Olivia Wu Finest crab cakes in the west, the author’s report from the Mendocino Crab and Wine Days festival. Recipes: Mendo Bistro’s Crab Cakes with Cabbage Margaret Fox’s Winning Crab Cakes Tarragon Aioli Dining Out, Amanda Gold The Richmond a suprising neighborhood restaurant on Balboa Street.

Digest: San Francisco Chronicle Food Section for Wednesday, February 08, 2006 Creamy Canoodlings, Bianca Antonacci Cooking in Common series: Custard. Whether sweet or savory this egg-based concoction is beloved the world over. Recipes: Rosebud Crème Brulee Crème Frites Galaktoboureko Chawan Mushi Chocolate Chocolate Pudding Seasonal Cook, Rebecca Williams Sweet potatoes shine in midwinter menus Recipe: Sweet Potato Gnocchi with Brussels Sprouts From South to North, Jacqueline Higuera McMahan Recipe: Mexican Wedding Cookies (with No Diamond) What’s New: Chocolates for Valentine’s Day Citrus and green garlic are in the market Valentine-themed kitchen accessories Restaurant openings: Quattro Restaurant and Bar in East Palo Alto and (415) Asian Restaurant & Lounge in the Jewish Community Center Taster’s Choice, Carol Ness Toasted-rice green tea wins hearty approval, the top-rated brand Shirakiku makes it into the hall of fame. The Inside Scoop, Amanda Berne New restaurant “NoPa” to open north of the panhandle . . . changes in St. Helena . . . longtime San Francisco restaurateurs to retire . . . and more. Dining Out, Karola Saekel Pappo dishes up “home-style gourmet” fare in Alameda.

Digest: San Francisco Chronicle Food Section for Wednesday, February 1, 2006 Close to the bone, Janet Fletcher Devotees know that bony parts and cuts lend dishes depth, but they can be a hard sell to anyone else. Recipes: Roast Marrow Bones & Parsley Salad Chicken Wings Provencale Pig's Feet, Chorizo & Chickpea Stew Mexican Pig's Feet Salad Cafe Rouge's Short-Rib Borscht Sardines on Toast Seafood of the Season, Olivia Wu Late season may mean spring crab Recipe: Silken Crabmeat with Chinese Croutons The Roving Feast, Marlena Spieler A date with Greece's cooking diva Recipes: Tagliatelle alla Zafferano Diples What’s New: Muffins from Bette's Oceanview Diner Ricecakes at McDonald's? Avocados and other Super Bowl snacks Almond Joy and Reese's Dessert Bar mixes Taster’s Choice, Carol Ness Campbell's deemed best chicken noodle soup The Exchange, Karola Saekel New requests: Mommy Fortuna's vegetarian lasagna, Doro's clam linguine, easy eggplant parmesan. Recipe: Sichuan Noodles with Peanut Sauce The Baker, Flo Braker Quiche comforts winter palates Recipe: Mushroom-Broccolini Quiche with Goat Cheese The Inside Scoop, Amanda Berne New soul food spots in SF . . . Mantra to open in Palo Alto . . . Cafe Cacao to renovate . . . new restaurants in Hayes Valley . . . public hearing at City Hall on restaurant worker health care issues . . . and more. Dining Out, Miriam Morgan Fior d'Italia now open in its new location on Mason Street. Benefits Kitchen tour benefits nursery schools Nextcourse event features local farmers

Digest: San Francisco Chronicle Food Section for Wednesday, January 25, 2006 The Comida Corridor, Carol Ness Oakland’s International Boulevard is known for its taco trucks, but also boasts plenty of places to find down-home Mexican food Queen of the Tamales, Carol Ness The Inside Scoop, Amanda Berne Debate over corkage policies at local restaurants . . . new pizzeria to open on Polk Street, open late . . . SF restaurant changes . . . and more. Seasonal Cook, Karola Saekel Chinese New Year is all about tradition Recipe: Shanghainese Winter Bamboo Shoots What’s New: From the Fancy Food Show: Spain and Australia produce lots of favorites Also chocolates, salsa, gourmet salt Man Kind Tea from Republic of Tea Pork sausages from Niman Ranch Bundt cake mixes from Nordicware Trout caviar from Idaho Taster’s Choice, Carol Ness Vitasoy tops lineup of boxed soy milks The Working Cook, Beth Budra From Poland, with love and sour cream Recipes: Kielbasa with Cabbage in Sour Cream & Pickled Beets Meatless “Chicken” Patties with Mushrooms & Parsnips Dining Out, Mandy Erickson Kitchen & Cocktails at the Half Moon Bay Inn offers choices for everyone, vegans and meat lovers alike. Letters to Food More letters

The San Francisco Chronicle weekly Food section has an occasional feature that does just that. It links a reader with a "rent-a-grandma" who can teach them to cook foods from their family heritage. The most recent one covered New Orleans dishes. SF Chronicle Digest from the California forum

Digest: San Francisco Chronicle Food Section for Wednesday, January 18, 2006 Fowl Play, Olivia Wu How to bring out the best in America’s favorite meat Chef Paul Canales of Oliveto shares recipes from his special poultry themed menu. Recipes: Basic Poultry Sugo Cabbage Rolls with Turkey Stuffing & Pevra Sauce Roast Hen Barbera-Braised Young Hen Chicken Meatballs with Pasta East to West, Mai Pham A basic lesson from Bangkok Recipes: Chile Jam (Nam Prik Pao) Spicy Peanut Sauce with Chile Jan (Nam Jim Satay) The Roving Feast, Marlena Spieler Katz’s pastrami is love at first bite Recipes: New York Egg Cream Kasha, Onions & Mushrooms Parsley-Tarragon Mustard What’s New: Prime on the Avenue, new steak house in Burlingame Spicy trend in snack food Baking mixes for home baked energy bars El Huarache Loco at the Alemany farmers’ market Taster’s Choice, Carol Ness Whole Foods 365 light brown sugar is a winner. Dining Out, Amanda Gold Sauce restaurant in Hayes Valley The Inside Scoop, Amanda Berne Cetrella owner to open Sam’s Chowder House, coastide near Half Moon Bay . . . Spanish Table opens another store in Mill Valley . . . Café Gratitude will open another location in Berkeley . . . and more. Cook’s Books, Bianca Antonacci “The Herbal Kitchen: Cooking with Fragrance and Flavor”, Jerry Traunfeld, executive chef at the Herbfarm restaurant in Seattle. Recipes: Slow-Roasted Salmon with Spring Herb Sauce Roasted Cauliflower with Apple & Dill Benefits

Hi everyone, It was a lovely dinner and it was so nice to finally meet some of the people from this board. The conversation was lively and I look forward more opportunities to get together. Janet did a wonderful job of organizing and hosting this event, many thanks. I have finally had a chance to get organized and download my pictures from the dinner. Janet also took pictures and I will look forward to seeing hers. Just to recap, here is the menu we enjoyed: Incanto mixed antipasto platter house cured salumi, lardo, pate and pork rillette, assorted roasted and pickled vegetables Wine pairing: Serra Lori Rosato 2003, Argiolas Marinated Sardine Filet over greens and radishes Octopus Crudo with Smoked Salt & Marjoram Mediterranean octopus, quick blanched, chilled, then packed into a plastic casing and frozen. Sliced paper thin and dressed with Bearss lime, smoked salt and marjoram from Incanto's rooftop herb garden. Wine pairing: Soave Classico 2003, Inama Chicken Liver Ravioli with Balsamic Brown Butter The ravioli are stuffed with chicken liver that has been sauteed with shallots & thyme, deglazed with sherry vinegar, then blended with butter. The sauce is brown butter and balsamic, finished with an 18-year balsamic. Wine pairing: Passito di Pantelleria 2001, Ferrandes, a Zibibbo-based dessert wine This may have been everyone's favorite dish of the evening! The portion size was actually four ravioli, but the photography took second place to actually sampling the dish. All remaing bread on the table was also gone after this course, being used to finish the delicious sauce. Rabbit Braised in White Wine with Garlic & Rosemary Braised in a mixture of white wine, rosemary, garlic cloves, and rabbit stock. Served on grilled bread with a rosemary skewer of rabbit offal wrapped in house-cured guanciale. Wine pairing: Pinot Nero Riserva Sandlahner 2001, San Maddalena Preserved Dapple Dandy Pluot with Vanilla-Citron Zabaglione Wine pairing: Brachetto Bitbet 2004, Ca Rossa What a great evening, I hope there will be more events like this planned soon.

Digest: San Francisco Chronicle Food Section for Wednesday, January 11, 2006 The King of Cookware, Olivia Wu Stanley Cheng has built a global empire on gourmet pots (Anolon, Circulon and many other lines). Now he’s turning his focus to conquering wine. Seasonal Cook, Beth Budra Cooked lettuce becomes a hot topic. Recipe: Stir-Fried Garlic Lettuce The Inside Scoop, Amanda Berne Chefs leaving the Bay Area . . . Budo restaurant in Napa to be revamped . . . new chef, Peter Rudolph at Campton Place . . . two new Italian restaurants to open on the Peninsula . . . and more. Tahoe lodges freshen up their ski fare, Melissa Wagenberg What’s New: Odwalla PomaGrand and Naked Pomagranate juices Belden Taverna features food from the southern Mediterranean Stixx salad spinner, stays put Strawberries from southern California, local chanterelles are in the market, but the heavy rains have been bad for citrus. Taster’s Choice, Carol Ness Plain instant oatmeal is tested and Albertson’s is the clear winner. The Exchange, Karola Saekel Soup revives memories of a long-gone North Beach hangout. New requests are for Stickney’s barbecue sauce, Santini’s pizza (both from the Peninsula), peanut dressing for Asian noodle salad. Recipe: Mike’s Pool Hall Minestrone The Working Cook, Amanda Gold Quick and easy dishes cater to adults and kids alike Recipes: Cranberry-Soy Chicken Strips Honey-Currant Lamb Chops Dining Out, Karola Saekel La Note Restaurant Provence in Berkeley Dining Out Changes

Must have been more than 10 copies, because I know I personally bought three. I still have my own well-thumbed copy and have given a couple as gifts. I love that book, because it is not so much about recipes, as it is about how to use ingredients. For each formal recipe, the book offers many ideas for variations, so you can adapt it based on your taste and what ingredients you might have on hand. The book really helped me to learn to cook creatively (not just by following a recipe) and put together dishes from what's on hand. BTW, for those who may not read the California forum, you can find the San Francisco Chronicle food section digest there with links to Marlena's columns. I really enjoyed this week's column, instead of the usual "it's January, we have to give up everything" type of articles, Marlena writes about focusing on the positive and adding good foods to your diet. Great recipes too! Pam

Digest: San Francisco Chronicle Food Section for Wednesday, January 04, 2006 The Power of Super Foods, Carol Ness These 10 top nutritional performers can transform your diet – and possibly your life New labels to cover trans-fat amounts, allergens, Carol Ness The Roving Feast, Marlena Spieler Superfoods to the rescue Recipes: Avocado & Lightly Seared Tuna Spanakoriso Egyptian-Inspired Cinnamon-Garlic-Walnut Chicken Thighs Vietnamese-Style Spicy Dipping Sauce with Apple & Carrot Spinach Raita Fettuccine with Pinquitos, Squash & Sage Cranberry-Blueberry Sauce/Compote/Granita What’s New: Nairn’s Organic Oat Cade Crackers from Scotland New gadgets from Zyliss Exotic chocolates Lundberg Farms rice chips Taster’s Choice, Carol Ness Canned split pea soup, Progresso is the winner The Inside Scoop, Amanda Berne Amanda Berne is taking over the Inside Scoop column . . . restaurant changes at the Jewish Community Center . . changes for the Plumpjack Group . . . and a Japanese dessert café chain opens a location in San Francisco. Dining Out, Amanda Berne Neighborhood dining at a leisurely pace, Chez Maman in Bernal Heights

Digest: San Francisco Chronicle Food Section for Wednesday, December 28, 2005 Hot Pot Heaven, Olivia Wu The Chinese meal-in-a-pot is a great way to bring friends and family to the table for the new year. Recipes: Hot Pot (Huoguo) Simple Hot Pot Sauce Rich Hot Pot Sauce Hot pot ingredients, Rachel Marshall Taster’s Choice, Carol Ness Only five products made it into the Hall of Fame in 2005. Products must score 80 or above on the tasting panel’s 100 point scale: The winners were: La Tourangelle Walnut Oil (89 points, see the Seasonal Cook article below) Tinkyada Pasta Joy Brown Rice Pasta (83 points) Whole Food 365 Organic whole wheat pasta (83 points) Starbucks Classic Coffee ice cream (83 points) Lappert’s Kona Coffee ice cream (81 points) Seasonal Cook, Georgeanne Brennan Walnut oil has French pedigree, but is produced locally. Recipes: Warm Chanterelle & Goat Cheese Salad with Walnuts and Walnut Oil Duck Confit with Brussels Sprouts Walnut Mashed Potatoes with Crispy Prosciutto & Arugula The Inside Scoop, GraceAnn Walden Staff changes at Chez Panisse . . . Desiree Café to closed . . . and more. What’s New: Elite Café reopens Di Miel, single flower honey from the Yucatan Gangi Dante organic, dried oregano from Sicily Kimchi as a cure for avian flu in chickens Olio nuovo, fresh pressed olive oil is in the markets Mandarin oranges and avocados are in season now Cook’s Books, Rachel Marshall “Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season”, Lydie Marshall Recipe: Chicken Braised in Soy Sauce The Working Cook, Ethel Brennan Small kitchens mean simple weeknight dinners Recipes: Moroccan-Style Roasted Lamb Top Sirloin Strips & Cucumber Salad Pan-Roasted Halibut with Almond Crust The Exchange, Karola Saekel New requests: Mogul Salad from the old Taj of India restaurant, minestrone from Mike’s Pool Hall, iced burnt sugar cake and Sultanas, a hard-textured filled raisin bar. Recipe: Amy Vanderbilt’s Sauerbraten Capsule Restaurant Reviews Uzen, Japanese cuisine in the Rockridge neighborhood Basil Leaf Café in Daville General Café, California and Vietnamese cuisine in Napa Dine About Town deals to start in January Dine About Town

Discovering the tasting room and store at the Rogue Creamery in Central Point, Oregon. I made three driving trips from Sacramento, CA to the Seattle, WA area in the past few months. After the first visit, this became a required stop for subsequent trips. The creamery is located only a few minutes off I-5, Central Point is about 30 miles from the California/Oregon border in the Rogue River valley. These artisan cheesemakers make in wonderful blue cheese, their Crater Lake Blue is perfection, they also have a smoked blue cheese and other varieties. Their other specialty is Cheddar. The plain cheddars are great, but the flavored ones add another dimension to the experience. Pesto, horseradish, garlic, paprika, and more. The factory store is very friendly and casual with many varieties of cheese available for tasting. On my last trip I purchased a cooler full and was able to bring these fine cheeses to add to a friends Thanksgiving weekend dinner. I still have some stashed in my frig. I made a tasty blue cheese butter to complement my christmas dinner beef filet.

Digest: San Francisco Chronicle Food Section for Wednesday, December 21, 2005 A Crossover Holiday Tradition, Janet Fletcher Homey braised brisket suits celebratory get-togethers Recipes: Brisket with Portobello Mushrooms & Dried Cranberries The Pasta Shop's Braised Brisket Bollito Misto with Salsa Verde The Inside Scoop, GraceAnn Walden Town Hall team to open new restaurant . . . Stone to leave Rubicon . . . restaurant openings . . . Jacques Pepin's 70th birthday party in Napa . . . and more. The Roving Feast, Marlena Spieler Hurray for a world filled with festivities . . . Marlena loves to celebrate all of the holidays. Recipes: Latkes Cranberry Applesauce What’s New: Zagora, new Moroccan restaurant opens on Guerrero The Creole Acadian Delight Bakery is not able to produce their famous fruitcakes this year due to hurricane damage Blossoming tea flowers Latkes to-go and chunky applesauce Taster’s Choice, Carol Ness Pannettones from Maina and Trader Joe's get good marks Cook’s Books, Karola Saekel Classic cookbooks make appetizing last-minute gifts. There are short reviews of the following books: "The New American Cooking", Joan Nathan "Emeril's Delmonico", Emeril Lagasse "How to Cook Italizn", Guiliano Hazan "La Bonne Cuisine", Madame E. Saint-Ange, translated by Paul Aratow "Mastering the Art of French Cooking – the 40th Anniversary Edition", Julia Child, Louisette Bertholle and Simone Beck "Artisan Baking", Maggie Glezer "The Complete Idiot's Guide to Feeding Your Baby & Toddler", Elizabeth M. Ward Recipes: Roasted Beet Salad with Cumin & Parsley, from "The New American Cooking" Fettuccine with Walnut Pesto, from "How to Cook Italian" Dining Out, Amanda Berne Gyro Kebab in the Tenderloin From South to North, Jacqueline Higuera McMahan California chili and cornbread fill up hungry houseguests Recipes: California Chicken Chili Caribbean Cornbread Correction: Danish Fruit Juice Pudding (Rod Grod) from November 30th

My only Indian casino experience is with http://www.thundervalleyresort.com]Thunder Valley in/near Lincoln in Placer County. When I used to live in Roseville, (a suburb about 20 miles northeast of Sacramento) I was about ten minutes away. I am not a gambler (no judgment, just don’t enjoy it) so the only reason I ever ventured there was to check out the food. I tried the buffet a couple of times and was not impressed. They also had “international” stations. I believe the Chinese food-themed options were some of the best dishes they had, light and tasty with vegetables. Most of the rest of it was just starch and meat. The Mexican-themed items were way too heavy with sauce and cheese. The Italian-themed steam table pasta, well, steam table pasta says it all, right? They are reasonably priced, ranging from $9.99 for breakfast to $24.95 for the weekend seafood special buffet. I never went for breakfast or brunch, maybe that would be better. The casino also has a branch of Frank Fat’s (Sacramento institution that is turning into a chain). Am I the only person that thinks that whoever started P.F. Chang’s got their inspiration from Frank Fat’s? There is also a café that offers run of the mill “american” food. There is a high-end steak house with entrée prices that go up to $75 for the surf and turf, $48 for Alaskan king crab. I guess they can get away with this because anyone who would pay that much is probably spending their jackpot from the gaming machines. The reviewer from the Sacramento Bee gave the steakhouse a good review a couple of years ago for the food, but noted that the service was not up to what one would expect at that price level. It is a lovely room. The entire casino is nicely decorated, they have a lot of fountains and water features that use beautiful natural stone and river rocks. I don’t want to make this sound too negative, because I did find a reason to return to Thunder Valley many times. There is a Fat Burger franchise in the food court. Great burgers, cooked to order, and home-made onion rings. Fat Burger has best onion rings I have ever had (and I take my onion ring research seriously). Because they are in the casino they are open 24/7. Highway 65, about 10 miles off of Interstate 80. Onion rings! One caveat, smoking is allowed in the building. I have never noticed a non-smoking section.

Hi, I will be in San Francisco that week and I would love to attend. Thanks for arranging this.

Digest: San Francisco Chronicle Food Section for Wednesday, December 7, 2005 Grand Finales, Flo Braker Dazzle guests with a bevy of divine desserts Recipes: Brown Butter Pear Tart with Anise Seeds Chocolate Walnut Torte Savarin au Rhum with Roasted Pineapple Neapolitan Bars The Inside Scoop, GraceAnn Walden New tea shop opens in Hayes Valley . . . The Baltic Restaurant in Point Richmond will reopen with new owners . . . and more. The Roving Feast, Marlena Spieler If life’s got you down go to Umbria Recipe: Lentils with Sausage What’s New: New book “Confessions of a French Baker”, by Peter Mayle Restaurant openings: Lure for seafood in San Mateo Les Amis, comtemporary French in the Financial District Sodini’s Bertolucci’s Restaurant, this classic re-opens In South San Francisco after a remodel and a new owner Taster’s Choice, Carol Ness Andronico’s smoked turkey is voted the best. Dining Out, Amanda Berne Powell’s Place, offers soul food and Cajun in a new location in the Western Addition. From South to North, Jacqueline Higuera McMahan Shortcuts to a Latino Christmas Recipes: Tortilla Empanadas with Chilean Picadillo Rice Pudding Tortilla Empanadas

Digest: San Francisco Chronicle Food Section for Wednesday, November 30, 2005 Contemporary Kitsch, Amanda Berne Chefs’ trendy takes on retro favorites inspire a holiday cocktail party Recipes: Smoked Trout Deviled Eggs Caramel Apples Truffled Cheese Mini Burgers Goat Cheese Fondue Lobster Corn Dogs with Mustard Sauce Grilled Cheese Sandwiches with Tomato ‘Soup’ Dip Pink Peppercorn Caramel Corn Limoncello Cooler The Inside Scoop, GraceAnn Walden Changes at Belden Place . . . controversial chef Daniel Patterson plans to open a new restaurant “Coi” in North beach in January . . . slow weeknight business is blamed for some restaurant closures . . . and more. Seasonal Cook, Karola Saekel Recipe: Chestnut Souffle Tips on using fresh chestnuts What’s New: UC Berkeley project records an oral history of California food and wine, now on the web Patxi’s Chicago style pizza has a new location in San Francisco Sugar plums from Morgan Hill Betty Cocker goes bilingual with a new cookbook “Cocina Betty Crocker”, which includes recipes in both English and Spanish Winter citrus, Brussels sprouts and greens are in the markets now Updated coffee cones from Melitta Whole Foods introduces a new line of gluten free products Taster’s Choice, Carol Ness Balsamic vinaigrette, Girard’s wins, Safeway Select is second. The Baker, Flo Braker Pumpkin transforms cream puffs Recipe: Pumpkin Profiteroles with Caramel Sauce The Working Cook, Beth Budra Recipes: Orecchiette with Sausage, Olives, Sun-Dried Tomatoes & Pine Nuts Roasted Fish Fillets with Sautéed Escarole The Exchange, Karola Saekel Readers suggested several sources for Danish berry pudding mix and a recipe for making it from scratch. There are new requests for homemade nutrition bars, macaroni and cheese from the Soho Grand Restaurant in New York City, corn and green onion pancakes from O Chame in Berkeley, and sauerbraten from “Amy Vanderbilt’s Cookbook”. Recipe: Danish Fruit Juice Pudding (Rod Grod) Capsule Restaurant Reviews: Tamarindo Antojeria Mexicana in Oakland Talk of Broadway, for breakfast, in Redwood City Letters to Food

Digest: San Francisco Chronicle Food Section for Wednesday, November 23, 2005 Turkey Soup for the Soul, Janet Fletcher The post-Thanksgiving meal couldn’t be easier, or more satisfying Recipes: Turkey Vegetable Soup with Cornmeal Dumplings Day-After-Thanksgiving Turkey Stock Turkey Noodle Soup Baby Greens with Persimmon and Fennel Poached Pears in Pomegranate Wine Syrup Seafood by the Season, Olivia Wu Preparing for crab season Recipes: Green Dipping Sauce Garlic Parsley Sauce 50-50 Butter The Roving Feast, Marlena Spieler All the world loves a French fry Recipe: Olive Oil Browned Potatoes with Truffle Vinegar & Flaked Salt What’s New: New restaurant, Redd, opens in Yountville Special holiday pies from Duarte’s and Emporio Rulli Jones holiday sodas Taster’s Choice, Carol Ness Poor scores for instant gravy mixes, Campbell’s wins. Turkey Survival Page Recipes: Chronicle Classic: Best Way Brined Turkey Gravy for Brined Turkey Turkey Survival - Holiday Hotlines Restaurants for Thanksgiving Dinner Dining Out, Amanda Berne La Provence brings Mediterranean to the Mission More Restaurant Openings Bar Tartine, on Valencia Fior d’Italia opens in its new location Ottimista Enoteca-Café, on Union Street Cook’s Books, Karola Saekel “Simple Soirees; Seasonal Menus for Sensational Dinner Parties”, Peggy Knickerbocker Recipe: Orange Carpaccio Letters to Food

Digest: San Francisco Chronicle Food Section for Wednesday, November 9, 2005 Crudo catches on, Carol Ness Chefs of all stripes are showcasing raw fish The Inside Scoop, GraceAnn Walden Ottimista Enoteca-Café opens on Union Street . . . Bay Wolf alum opens Pappo in Alemeda . . . South Bay Amber India expands to San Francisco . . . and more. Chinese noodle makers find niche in the Mission, Karen Solomon Recipe: Spicy Curried Noodles with Chicken in Broth What’s New: Restaurant openings: T-Rex Barbecue in Berkeley Garcon, French bistro, on Valencia Bistro 350, CCA’s student-run restaurant at the Potrero Hill campus Half Moon Bay Inn Kitchen and Cocktails Zoya, modern American, on Grove Street Mamacita, upscale Mexican, on Chestnut San Francisco restaurants in the Zagat top 20 Taster’s Choice, Carol Ness Heat-and-eat rolls fail to rise to the occasion The Working Cook, Amanda Gold Recipes: Chicken Milanese & Arugula Salad Chorizo & Egg Torta From South to North, Jacqueline Higuera McMahan A Caribbean Christmas inspires a unique fruitcake Recipe: West Indian Black Cake Cook’s Books “The Best Recipes in the World”, by Mark Bittman, reviewed by Rachel Marshall Recipe: Mushroom & Cranberry Chicken “A Baker’s Tour”, by Nick Malgieri, reviewed by Kristen Townsend Recipe: Quickest Puff Pastry Letters to Food Benefits

I just saw this yesterday. It looks like it is the first episode. KQED "Check, Please" The show is hosted by Leslie Sbrocco, from the SF Chronicle Wine section. The panel consists of 3 regular people who each nominate their favorite restaurant. The other two panelists then dine at the restaurant and on the show they all discuss their various impressions. This week's restuarants were: Old Krakow on West Portal This restaurant was praised for it's relaxing ambiance, welcoming service and comforting traditional dishes. One panelist thought the cusine was not exciting. Incanto on Church Street Everyone loved this restaurant. Hard Knox Cafe 2526 3rd Street (at 22nd Street) (no website) This one was interesting, a soul food place that is now being run by a young Vietnamese couple. They lived in Houston, that's where they learned to cook soul food and Cajun. This place was also praised by all the panelists. During the discussion we see film of the restuarants and beautiful close-ups of the dishes. This format has been running on PBS in other cities for a while. Should be interesting to see what places they cover next. Has anyone applied to be on the show?

Digest: San Francisco Chronicle Food Section for Wednesday, November 2, 2005 Extending Family, Olivia Wu The “Rent-a-Grandma” series: Four generations help a Bay Area woman rediscover her New Orleans roots Recipes: Collard Greens Gumbo Pound Cake Sweet Potato Pie Fried Chicken Gentry Family Cornbread The Inside Scoop, GraceAnn Walden Danilo Bakery changes hands . . . Pancho Villa Taqueria to open a new branch at Pier One . . . Wild Game week at the Huntington Hotel . . . and more. Consumers gobble up Heritage American turkeys, Carol Ness What’s New: Wine country restaurateurs open Ame in San Francisco Tres Agaves brings fine tequila to SoMa Laxmi Hiremath has a new cookbook out, “Dance of the Spices” Benefits