Michelin-starred Dominique Crenn now oversees Antoinette, the new modern French Brasserie at the Claremont Hotel in the Berkeley Hills. Antoinette is currently open for dinner service and will soon be expanded to breakfast, lunch and dinner. Dominique Crenn, Executive Chef Justin Mauz and Chef Travis prepared delightful foods, and we are looking forward to trying the Breakfasts, and the Afternoon Tea by Chef Chad Blunston!
Slow Food San Francisco is hosting the 5th Annual Childhood Obesity Bay Area Conference on April 16th, 2016 at UCSF Medical Center. This year's conference will feature a diverse array of speakers, panel discussions, break out sessions, as well as ample opportunities to connect with colleagues over a Slow Food breakfast, lunch, and wine reception.
Tickets and more information are available at www.coba2016.eventbrite.com.
Zinfandel Experience Meet The Makers is the world's largest single varietal wine tasting event happening February 25 -27, 2016.
The weekend includes a 25 Year Tribute Party, Supper Club, Flights Seminar, Winemakers Auction & Dinner, and Grand Tasting.
2016 Zinfandel Experience is featuring more access to winemaker celebrities, more wineries, and two impressive new venues, showcasing the talents of winemakers, chefs, and artisanal food purveyors.
Buy Tickets Here.
Americans have taken Italian food, and added a ton of cheese to everything. At its core, classic Italian cuisine is all about preparing fresh ingredients like fruits and vegetables, whole grains, beans, and legumes that preserve both tradition and flavor.
With THE ITALIAN DIABETES COOKBOOK award-winning author and Mediterranean expert Amy Riolo brings together a wonderful collection of authentic and naturally healthy recipes from her Italian homeland. The book includes 150 easy-to-prepare, satisfying, and robust Italian dishes that can be enjoyed by the whole family — while helping fine food lovers everywhere achieve their health goals. The book includes recipes for all occasions, including pescatarian and vegetarian options. Highlights include:
Usquaebach is a Scotch whisky bringing to life ancient traditions and the historic craft of the Scottish Highlands. The Usquaebach Reserve Premium blend is a Scotch perfect for mixing into craft cocktails. With a name derived from the ancient Gaelic phrase ‘usage beatha’ (or ‘the water of life’), Usquaebach literally translates to ‘whisky.’ Usquaebach’s legendary collection speaks to the senses resurrecting the same fiery spirit that was born in the rolling hills of Scotland long before Scotch was a drink for those with discerning tastes. Based on heritage, history, and tradition, Usquaebach has been dubbed the “King of Blended Whisky.”
Here's a Recipe for the Usquaebach Sour
2 oz. Usquaebach Reserve Premium
1 oz. fresh lemon juice
1 oz. simple syrup
1 egg white
Add all ingredients to a cocktail shaker and shake vigorously. Strain in to rocks glass, top with two dashes of bitters, garnish with lemon peel and cherry.
Below are some quick and satisfying breakfast recipes on behalf of Coco Joy – a new all-natural line of coconut products – to ensure you have enough energy to make it through your Morning!
Coco Joy’s Acai Berry Bowl
1 tbsp Acai Powder (great for the immune system, increased energy, and a metabolism boost)
1 Frozen Banana (rich in fiber and potassium)
½ Cup Coco Joy Coconut Water (natural source of antioxidants and electrolytes)
½ Frozen Berries (great from mental and heart health)
1) Combine all ingredients into a blender
2) Blend until smooth
3) Serve in a bowl and top with your favorite pantry go-to’s like shaved coconut, sunflower seeds, etc.
Coco Joy’s Mango Sunrise Smoothie
½ Cup Frozen Mango (fiber for keeping full, and strengthens immune system)
¼ Cup Squeezed Orange Juice (vitamin C; helps boost brain)
One 8oz. Can Coco Joy Coconut Water (natural source of antioxidants and electrolytes)
¼ Cup Greek Yogurt (high in protein and aids in digestion)
1 Tbsp Honey (provides an all-natural boost in energy)
1) Combine all ingredients into a blender
2) Blend until smooth
3) Serve with an orange garnish
Coco Joy’s All-Natural Coconut Water is made from 100% young green coconuts. Compared to leading coconut water brands, Coco Joy has fewer calories, less sodium, no added sugar, concentrates or preservatives. Fat and cholesterol-free, Coco Joy Coconut Water is rich in potassium and magnesium, and naturally loaded with electrolytes. Available in Walmart and Amazon.com; www.cocojoy.com
Pereg's top selling Quinoa Mixes have introduced a new flavor: Southern Smoked Quinoa. This mix is made with robust smoked paprika & mixed vegetables, just add water & boil for a healthy & flavorful side dish.
Also check out the new certifications on their full quinoa range including:
Check out the mouthwatering, unforgettable hummus flavors from Hummusphere Foods!
The first and original smoked hummus on the market, Hummusphere Foods' five unique smoked hummus varieties add a distinct new element to any gathering. Delicious flavors include Jalapeno Black Bean, Fire Roasted Red Pepper, Classic Traditional, Black Bean Traditional, and Thai Coconut Curry. In addition, Hummusphere Foods' has just launched 5 new Hummus Dressings! Available at retail locations throughout the US, including select Whole Foods, Fresh Market, Safeway and coming soon to Kroger. Find a store near you at www.hummusphere.com.
Are you interested in wine that is made with 100 percent estate-grown, organic and certified-sustainable grapes?
You must try the Holman Ranch and Jarman wines at their Tasting Room at 19 E. Carmel Valley Road in Carmel Valley www.holmanranch.com.
We had the Pinot Noir Flight.
- 2012 Estate Grown Kelly's Press Pinot Noir
The Vines: This estate grown Pinot Noir is from vines grown in sedimentary soils at an elevation of 950-1150 feet on the northeastern slope of the Carmel Valley appellation vineyard. The long cool summers of the Monterey Peninsula coupled with a blast of heat near the harvest date allows the grapes to perfectly mature.
Tasting Notes: A lightly fruity and pleasantly earthy nose jump out of the glass followed by bright tannins on the tongue. Red Delicious apple rounds out the flavors in this all Estate Pinot Noir. Organically and Sustainably grown.
- 2011 Estate Grown Hunter's Cuvee Pinot Noir
The Vines: This Cuvee was especially selected from the best barrels of the vintage planted in 2008.
Tasting Notes: This wine presents a bold, rich taste with subtle hints of blueberry and raspberry jam. It is intense and long on the palate. Aged in 50% new French oak barrels and 50% neutral French oak barrels for 7 months; pairs perfectly with any occasion.
- 2012 Estate Grown Heather's Hill Pinot Noir
The Vines: This estate grown Pinot Noir is from vines planted in 2007.
Tasting Notes: This fun and fruity wine has notes of black pepper, cherry and black licorice has notes black cherry and black licorice and finishes with a beautiful palette cleansing acidity.
- 2011 Estate Grown Pinot Noir
Tasting Notes: Vines are from over four prized Pinot Noir clones including Dijon 115, 777 and 667: known for their aromas of exotic flavors of cherries and spices and finishing balanced and highly structured with tannins to age. Aged for 12 months in French oak, this bright wine excites the senses with classic perfumes of sour cherry and blackberry. A hint of tobacco rounds out this light-bodied varietal.
The Holman Ranch Property features a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more. It's an absolutely beautiful property!
On Saturday, February 6, 2016 on the eve of Super Bowl 50 in San Francisco, celebrities and top chefs joined together with current, past and Hall of Fame NFL players to commemorate the 25th Anniversary of Taste of the NFL’s Party with a Purpose.
The premier sanctioned NFL event included a performance from multi-platinum selling and hometown band Third Eye Blind. Taste of the NFL’s Party with a Purpose is the single most successful charitable event at the Super Bowl, with 100% of the proceeds going to support food banks and food pantries in the 32 NFL cities. To date, the organization has raised over 24 million dollars, which have provided over 192 million meals.
See our Gratitude Gourmet Videos Below of Andrew Zimmern discussing the need to set goals to eliminate hunger in the US, Betty Cantrell singing Georgia On My Mind, and Third Eye Blind singing a Tribute to David Bowie.
Actor Daniel Dae Kim, Betty Cantrell, Kristi Yamagucci, Alyssa Milano, Larry the Cable Guy, Austin Howard, Brian Boitano, Ludacris, and Sherri Shepard joined NFL players Steve Hauschka and Billy Cundiff alongside retired and hall of fame players including Bobby Bell, Matt Birk, Meril Hoge, and Donny Anderson in the fight to #kickhunger in America.
Celebrity chef’s Andrew Zimmern, David Burke, Ming Tsai, Troy Guard and Anne Burrell, joined 32 talented chefs representing each of the NFL cities to create delicious pre-game bites paired with wines from E&J Gallo Winery. The sold out event, welcomed over 2,000 patrons and hunger relief supporters to eat, drink and socialize with players and celebrity chefs.
Check out this Valentine’s Day Chambord Crème Brulee dessert recipe from midtown Manhattan's Monarch Rooftop & Indoor Lounge Executive Chef Daniel Billheimer. The recipe can also be prepared at home, a simple way to surprise your sweetheart with a treat that is sure to impress!
Chambord Crème Brulee
Yield: Nine 3.75oz. ramekins
Crème Brulee Ingredients
7 egg yolks
24oz. heavy cream
3/4 tsp real vanilla extract
1/2 tsp salt
7 Tsp Chambord cordial
Blackberry or black raspberry
Preheat oven to 325 degrees. If convection, turn to low fan.
In a small pot combine cream, vanilla and salt and heat gently on medium high. Keep an eye on cream mixture so it doesn't boil over. Separate egg yolks into a medium mixing bowl and whip in sugar until creamy. Once cream mixture is gently simmering, remove from heat and temper it into the yolk/sugar by whisking the two together slowly, so as not to scramble the yolks. After the cream mixture is totally combined with the yolk mixture, whisk in the Chambord.
In a half hotel pan, place nine 4oz. ramekins and fill them with the crème brulee mixture leaving 1/2 inch. Add boiling water until it reaches half way up the ramekins. Gently place the pan in the oven and set a timer for 20 minutes. The cooking process might take a little more time depending on the oven, but remove the pan when the custard is set up and just barely jiggles when the pan is shook. Remove the ramekins from the water bath on to a sheet pan and place in refrigerator to cool, about 2 hours.
When ready to serve, apply a layer of raw sugar to just cover the custard. Gently caramelize the sugar with a hand torch rotating the crème brulee slowly to caramelize evenly. **As an alternative to a hand torch, set your oven to broil and place the rack just underneath the element/flame. Make sure the creme brulees have set (preferably overnight) and the ramekins are cold before placing them under the broiler for 10-15 minutes or until the sugar begins to caramelize.
Garnish with mint sprig and one berry for accent and serve.
Impress your Valentine or your customers with a simple, indulgent Raspberry Balsamic Ganache developed by Dallas chef Jeff Glick using just four ingredients. This versatile ganache can be used to fill truffles, glaze a cake or simply pour over ice cream.
Glick is one of many chefs around the country using The Perfect Purée to bring outstanding flavor and consistency to all kinds of sweets.
•4 oz. The Perfect Purée Red Raspberry, thawed
•1 oz. Balsamic vinegar
•16 oz. dark chocolate courveture, chopped
•12 oz. heavy cream
1.In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil.
2.Place bowl with chopped courveture over the pot to facilitate melting of chocolate.
3.Allow cream to boil for a full minute and then pour over courveture.
4.Allow to sit for about 30 seconds and then whisk until all the chocolate has melted.
5.Place bowl in cooler and stir every fifteen minutes until it begins to set.
6.Place in ice bath to bring to a temperature below 41 °F for later use.