Blog Food Archives - Page 29 of 36

Lobster Rumble rolls across the Country, hosted by Tasting Table

Local Mission Market rolls before being sliced into more manageable portions

Tasting Table’s Lobster Rumble fundraiser/tasting event rolls across the country, and recently rolled into Northern California. Its stop was San Francisco’s Fort Mason Conference Center, and the event was packed with wine, beer, cars, and of course lobster. The lobster was prepared by a variety of local restaurants, each of whom competed for attendee votes to determine whose lobster roll was the best.

The participants included:

Jack’s Oyster Bar & Fish House (serving up Maine lobster on a housemade pretzel bun with tarragon butter and hollandaise)
Local Mission Market
Anchor & Hope
Willi’s Seafood and Raw Bar
Old Port Lobster Shack
Waterbar (who had a non-stop line all night)
Frank’s Oyster House & Champagne Parlor (Seattle)
Half Moon Bay Brewing Company

To wash it down Santa Margherita Chianti and Pinot Grigio wine as well as Prosecco were served, along with cocktails, Coco Cola Life, and a variety of Stella Artois beers (with collectible glasses).

Desserts were also served, including ice cream from Humphry Slocombe and cinammon rolls from Biscuit Bender.

All of the lobster rolls were delicious, but if you are interested in the winner, here is the official statement:

The Old Port Lobster Shack took home the coveted “Golden Claw” last night at the Tasting Table’s “Lobster Roll Rumble” for the best lobster roll among 9 contenders, held at Fort Mason in the Marina.

The Old Port Lobster Shack’s crew served up more than 600 of their signature “lobstah rolls” with their classic New England presentation of a pickle, alongside of their crunchy coleslaw, another favorite.

Attorney “Greg” from last night’s event explains why Old Port’s lobster roll is his favorite. “They let the Maine lobster roll speak for itself, by keeping it the true star of the dining experience and don’t mess it up by adding a bunch of ingredients except for the grilled New England top loading bun in butter.”

The Deutsches are a husband and wife team who introduced authentic East Coast style seafood to Bay Area lobster lovers in 2007, giving New England transplants the food they had been craving and introduced lobster rolls to Californians who were unfamiliar. “After my first Red Sox game in Oakland and being surrounded by all the East Coast fans, I knew I was on to something,” said Russell Deutsch.

With three “Shacks” in the Bay Area (851 Veterans Boulevard), Portola Valley (3130 Alpine Road) and San Jose (Westfield Valley Mall/Fair Dining Terrace), these casual, family friendly, order-at-the-counter joints are the perfect balance of impeccably fresh seafood in a no fuss atmosphere.

Instagram printouts by Say Ya Photo Booth

Chianti and Prosseco from Santa Margherita

Willi’s Seafood & Raw Bar lobster roll

Frank’s Oyster House & Champagne Parlor of Seattle

Event luxury partner, LEXUS

Happy campers

DARK DINING at Joya’s Chefs Table

Recently TasteTV had the pleasure of hosting a special Dark Dining event (www.SFDark.com) at Joya Restaurant and Lounge in Palo Alto, California, home of Stanford University and a multitude of tech startups.

The Dark Dining event was at the Chef’s Table of Executive Chef Fabrice Roux, of Joya. Fabrice is a very talented chef who has worked for years in San Francisco, France, Las Vegas, and other locales. Joya under his cooking has become the culinary hot spot of Palo Alto.

Fabrice prepared four courses for the dinner party, however he went even further by making each course actually 3-4 different items. As the diners were not able to see their food, this allowed him to challenge their tasting abilities in guessing the ingredients, textures, and finally, the dish. It was a delightful opportunity for the diners to talk with directly, as well as with each other… without being able to see a thing.

Wines served as pairing were Charles Krug Chardonnay, 2012 Sokol Blosser Willamette Valley Pinot Gris, Victor Vineyards Lawson Ranch Chardonnay, and for dessert the Chocolate Shop Sparkling Wine (“red wine with chocolate notes and festive bubbles”).

CHEF FABRICE ROUX’S DARK DINING MENU:

First Course (“Amuse Bouche”)

brentwood sweet yellow corn soup shooter parmesan cheese organic popcorn

Second Course

bay scallop aguachile ceviche/ chorizo corn dog cheese mustard sauce/ caramelized apple and morcilla

Third/Main Course

pan seared walu served with roasted spaghetti squash / mary ‘s rocky junior chicken breast served with chow mein jerk sauce/ roasted pork filet mignon with spaghetti cuban sauce

Fourth/Dessert Course

Deep fried arroz con leche with dulce de leche caramel / chia mango parfait with cilantro / molted chocolate cake with black berry

Recipe – How to Make Nudi Cheese Pasta

A recipe for Italian “Nudi” cheese pasta, as made by celebrity Chef Miriam Russell-Wadleigh at Piacere Restaurant in San Carlos, California. Excerpt from “TASTEABLE: California” television series.

Watch video on HULU:

Award Winner Delysia Chocolatier reveals new Chocolate Culinary Center in Austin

Multiple Chocolate Salon award winner Delysia Chocolatier is opening a new Chocolate Culinary Center in Austin. This is good news for the good people of Texas, as well as those who sample Delysia chocolates at various events, retailers, and via the mail.

Per their announcement:

Celebrated premium artisan chocolate manufacturer Delysia Chocolatier has announced plans to open a state of the art chocolate culinary center this November. Located in North Austin, Texas, the 2000 square foot Delysia Chocolate Culinary Center will serve as both the base of operations for the award-winning chocolatier and as a community gathering space that will host educational classes, chocolate pairing events, pop up dinners and more.

More than two years in the making, the technologically advanced Delysia Chocolate Culinary Center is the first complex of its kind in the State of Texas. The ultra-modern edifice showcases an impressive 23 x 32 foot kitchen, exquisitely equipped with stainless steel Bosch appliances, leading edge tempering machines, island and expandable seating, as well as a special chocolate cooling room and conditioned space, guaranteeing perfect crystallization. The center also includes a 16 x 12.5 foot conference room decked out with a 65” LED Smart TV with Theater 3D and floor-to-ceiling glass doors and walls. Upon entering the Chocolate Culinary Center, guests are greeted in a luxurious lobby that features an intricately-branded design that includes Italian hand-blown glass lighting fixtures, a commercial grade audio system and wireless smartphone charging stations. Strategically coordinated natural lighting highlights the stunning craftsmanship and forward-thinking scope of the culinary center’s artistic architecture, adding to the high tech headquarters’ alluring charm.

At the Delysia Chocolate Culinary Center, chocolate lovers will be able to experience firsthand the process of making chocolate, learn where their chocolate originates from and receive education on its health benefits. The center will become an educational hub where the people of Austin and its surrounding communities can gather with friends and families to enjoy a peerless, positive chocolate “experience”. In short, the Delysia Chocolate Culinary Center is a modern day chocolate factory.

“Six years ago, when I launched Delysia Chocolatier, it was a very small endeavor. A hobby,” states founder and chocolatier, chef Nicole Patel. “I never imagined that we would one day own our very own facility, nor that we would have the support to grow to such a size. After two years of hard work, headaches and setbacks, I am proud to announce that we have finished work on our chocolate culinary center. It is my sincere pleasure to open the doors to Austin’s first chocolate culinary center and to introduce to a larger market, the wonderful and sustainably crafted chocolates that we produce.”

Simultaneously, Delysia Chocolatier has been named one of the Best Chocolatiers and Confectioners in America by the International Chocolate Salon Awards. Delysia was one of only ten chocolatiers to receive the six-star rating and is the only Texas-based chocolate company to land the perfect appraisement. This Best Chocolatiers & Confectioners award recognizes the artisan company’s achievements in the Bridal category (Gold medals for solid chocolate cowboy boots, chocolate invitations, and two-piece custom salted caramel and orange truffle favor boxes); Bars competition (Silver medals for Salt Lick Dry Rub bark and Pecan Cayenne bark); and Top Truffle Artistry (Gold medal for the Jalapeño Tequila truffle). The International Chocolate Salon entrants, presented by TasteTV and Chocolate Television, were judged during Salons in San Francisco, Los Angeles, Seattle and also standalone Chocolate Salon Award Competitions. This is Delysia’s second consecutive year being named to the International Chocolate Salon’s prestigious list.

REVIEWS

“In just five short years, Delysia Chocolatier has become Austin’s premier artisan chocolate maker. There is no mass production at Delysia: Each artisan truffle is handmade personally by the chocolatier herself.” – AUSTIN WOMAN

“Delysia Chocolatier is a tiny confectioner in Austin, TX…the chocolate is sweet and good.” – WINE SPECTATOR

“Nicole Patel didn’t set out to become a chocolatier, but when the Texas A&M-trained engineer was laid off from her job with a local tech firm, her hobby of making chocolate truffles slowly presented itself as a possible career change…now, Patel’s chic line of custom sweets is available online and at select retailers, restaurants, and Texas winery gift shops in Austin and the Hill Country.” – AUSTIN CHRONICLE

Chocolate and Wine paired well at the Ghirardelli Chocolate Festival

The 19th Annual Ghirardelli Chocolate Festival took place recently in Ghirardelli Square in San Francisco, and the event did not lack for that key ingredient: chocolate! But it also included other interesting contributions, such as a fantastic assortment of California wines (and even beer).

In addition to the tasting, there were also presentations and activities, Ghirardelli Chocolate Earthquake Ice Cream Eating Contest, Chocolate School- “From Cocoa Bean to Chocolate Bar”, and Chef Demonstrations.

As always, a portion of the event’s proceeds were contributed to the non-profit, Project Open Hand. Project Open Hand, a local organization that provides meals to the homebound critically ill, senior citizens, and those living with HIV/AIDS. Last year, festival proceeds raised more than $90,000 for this cause.

Spicy Vines

Marich Chocolates

Sharona’s Chocolate Shop

Rainforest Cafe

A chocolate message in a bottle? No…in a Govino wine glass

GudFud Stuffed Marshmallows

“Cupcake Wars” winner, Frost Cupcake Factory

Peter Mondavi chats about Napa favorite Krug Winery opening Trattoria Cucina di Rosa

Napa Valley continues to innovate and delight with new openings and offerings. Peter Mondavi Jr. and Napa Valley celebrity chef, Richard Haake, join TasteTV in discussing the Mondavi Family’s newest venture, Cucina di Rosa Italian trattoria.

Opened as part of the Charles Krug Winery Hospitality Center, the Cucina di Rosa’s realization was the final element of a $9.5 million restoration and beautification of the Redwood Cellar Building designed by noted architect Howard Backen. The Cucina menu was designed by Haake, and offers a variety of rustic panini sandwiches, antipasti, salads as well as traditional Italian snack items designed to pair beautifully with Charles Krug’s estate wines.

Named in honor of the winery’s matriarch Rosa Mondavi, and launched to commemorate the 100^th birthday of her son, Peter, the Cucina brings the renovation of the historic winery and property full circle.

Peter Mondavi Jr.

TasteTV: The Mondavi family has a history of winemaking for several generations. How does everyone keep track of the various ventures and brands? (like Krug)

Peter Mondavi Jr: “Wine is our passion and we enjoy being directly involved in all of our brands and ventures. As a family, we’ve been involved in wine over the past 70 years. Charles Krug, like our other brands, is built on a foundation of family values, hard work and European winemaking tradition.”

TasteTV: Why did you decide to open the Trattoria at the Charles Krug Winery Hospitality Center?

Peter Mondavi Jr: “Cucina di Rosa is an extension of our family heritage and our winemaking philosophy that wine and food are inseparable. My grandmother Rosa Mondavi loved cooking and taking care of people so the Cucina pays homage to her.”

TasteTV: How many visitors do you expect to start enjoying the Cucina?

Peter Mondavi Jr: “We hope the Cucina will draw many new visitors to our stunning, newly renovated Redwood Cellar designed by architect Howard Backen. We don’t know of another winery that offers this kind of culinary experience directly in the Tasting Room. Guests can enjoy a flight of Charles Krug limited-release wines at our Tasting Bar, followed by delicious rustic panini, antipasti or salad designed to pair beautifully with Charles Krug’s estate wines.”

TasteTV: Most restaurants in wine country are sourced locally. Tell us, are the menu and ingredients influenced by local California cuisine, or is it more influenced by Italian restaurants?

Chef Richard Haake: “Simply put, the menu and ingredients are influenced by the CIA (Culinary Institute of America) Garden planted on the Charles Krug estate and the Italian traditions established by Rosa Mondavi who also tended a significant garden on the estate.”

TasteTV: What are some of your favorite dishes at the Trattoria?

Peter Mondavi Jr: “I love the panini and am enjoying working my way through the vast selection, paired with Charles Krug wines, and topped off with a freshly roasted espresso.”

TasteTV: Any suggested food & wine pairings at the Trattoria?

Chef Richard Haake: “The Giardino Panino, which combines grilled and marinated estate-grown vegetables from the CIA Garden with Meyer lemon and herb goat cheese, pairs perfectly with the Charles Krug Sauvignon Blanc. The brightness of the goat cheese brings out the wine’s citrus and tropical flavors. Another great pairing is the Toscano Panino paired with Charles Krug Cabernet Sauvignon. The combination of roasted top sirloin steak, balsamic onions and Cambozola blue cheese are the perfect complement to Charles Krug’s rich, layered Cabernet.”

TasteTV: You are initially only open on weekends. Is this the plan going forward?

Chef Richard Haake: “We would like to be open on additional days, but we’re starting with Fridays and weekends until we get the word out and build a following. We encourage everyone to come and visit us and look forward to extending our hours as soon as possible.”

TasteTV: Several tasting rooms have opened over the last few years in the Sonoma Plaza square. Do you think that this represents a trend for having in-town tasting rooms, and not just tasting rooms at wineries?

Peter Mondavi Jr: “I believe the best way to experience wine country is by visiting a winery. Charles Krug is the oldest winery in Napa Valley, and there is no better way to experience the history and beauty of this region than by spending time at a winery such as ours. It’s truly the ultimate wine country experience.”

NEW IDEAS FOR A NEW WORLD