Sugar Bowl Bakery, the family owned bakery based in Hayward, CA and known for its delicious pastries, is making breakfast a little bit easier and healthier with the launch of its whole-grain Breakfast Bites. The new Breakfast Bites are available in three different flavors: Double Chocolate, Blueberry Lemon and Cranberry Orange.
“Today, it’s rare that we find time to sit down in the mornings and enjoy a full, hearty breakfast,” said Andrew Ly, CEO of Sugar Bowl Bakery. “We wanted to provide a healthy yet tasty option for those individuals who would otherwise either skip breakfast or grab a fast, sugary treat before heading to work. These Breakfast Bites are made with grains to provide you with lasting energy without compromising on taste.”
We recently had a very lovely Cava Tasting and Lunch presented by Codorníu-Raventós and led by Leslie Sbrocco at Rambler Restaurant in San Francisco.
We explored the new classification for Cava: Cava de Paraje Calificado. This classification is the top rung in terms of quality from the region, and the Cavas that carry this seal are producers' most ambitious wines, sourced from single estates in the very best vineyard sites. This classification is truly meant to show the best of what Cava can do.
All Cavas are sparkling wines from Spain - Most Cavas are made in the Catalonia region of Spain. All Cavas are made in the Traditional Method (aka Champagne Method). Most Cavas are made with grape varieties native to Catalonia, although a substantial portion are made from international varieties.
Total Production: 245,155,988 Catalonia: 95% of production Remaining areas: 5% of production
CAVA DE PARAJE CALIFICADO Cava is from a Qualified Site and announced in 2016.
CAVA DE PARAJE CALIFICADO - Cava produced using grapes from a particular place whose specific soil and climate conditions, when partnered with rigorous quality standards, create an exceptional wine with distinctive features.
DISTINCTIONS CAVA DE PARAJE CALIFICADO - 9+ Months, Wine grown in a small qualified area
- Only vintage Cava made in Brut (or Brut Nature) styles
- Wines aged at least 36 months on lees
- Vines must be at least 10 years old
-Wines must not be acidified
Lunch was lovely.
Ahi Tartare with Crushed Avocado, Apple and Lemon Vinaigrette
Anna de Codorniu Blanc de Blancs Reserva, NV, Barcelona
Seafood Risotto with Day Boat Scallops, Manila Clams, Shrimp, Mascarpone and Meyer Lemon Aioli
Anna de Codorniu Brut Rose, NV, Barcelona
Dark Chocolate Pot De Creme with Whipped Chantilly, Candied Cocoa Nibs, Hazelnut Toast
Anna de Codorniu Dulce, NV, Barcelona “Ana on Ice”
We were delighted to be invited to join Diana Frescobaldi, President of the Laudemio consortium, and a Team of acclaimed Bay Area Chefs to discover the unique character and philosophy of Laudemio Extra Virgin Olive Oil. During my vegetarian lunch at Boulettes Larder, One Ferry Building San Francisco, Diana presented the newest harvest of Laudemio followed by a Tasting Menu created by Chef Amaryll Schwertner of Boulettes Larder, Chef and Author Rolando Beramendi of Manicaretti, and Chef Darren McRonald of Pullman Kitchen.
The Video of Diana Frescobaldi is below describing the history of olive oil and Laudemio.
Slideshow pictures are below of our lovely vegetarian lunch.
Items we enjoyed included:
. Pinzimonio Grissini Laudemio Petrolo
. Celery Root Soup
. Umbrian Lentils Laudemio San Michelle a Torri and Shaved Bottarga
. Fettuna col’ Cavolo Nero with Frescobaldi Laudemio
. 2016 Frescobaldi Pomino Chardonnay
. Tagliata con erbette Purée di Patate com olio Verdure al forno Laudemio Antinori
. Laudemio Cake Laudemio Frattoria le Sorgenti
. Laudemio Gonnelli 1585 olio Gelato
8 Simple Steps to Feeling Great After the Holidays By Olivia Wagner (Registered Dietitian partner for Simple Mills)
Are you looking for self-care tips for the New Year? Here are 8 Simple Steps to feeling great after the holiday season.
#1 Shift Your Mindset.
If you chose to indulge over the holidays, that’s okay! Sometimes, eating something we normally don’t can leave us feeling guilty, instead, be gentle with yourself. Trust your body will recover and allow yourself to let go of the negative vibes. You, and your body, will bounce back much more quickly if you can cut yourself some slack.
#2 Nurture Yourself.
Set aside time for self-care. Consider creating a morning or evening ritual (or both) that allows you to decompress and reconnect with yourself. Some of our favorites include meditation, journaling or a gratitude practice. Anything that helps you feel grounded!
#3 Enhance Your Water.
Feeling bloated from all those holiday meals? Start your day with a warm mug of lemon water. Water will help flush out any excess sodium and the fresh lemon juice will alkalize your body. If you don’t like the taste of lemon try peppermint tea, green tea, fennel tea or ginger. All of these herbs will help soothe your digestive system.
#4 Eat Your Veggies.
If you found yourself spending too much time at the dessert table during the holidays, try incorporating sweet vegetables like roasted carrots, sweet potatoes and sauteed onions. These vegetables can help curb any sweet tooth cravings that may be lingering. Also, be sure to eat lots of green vegetables like spinach, kale and collard greens. These nutrient dense vegetables are high in vitamins, mineral and fiber and will help keep you satiated until your next meal.
#5 Sweat It Out.
Busy schedule? Yeah, us too. Time to jump back into the gym! Start off slow with some light stretching or grab your holiday houseguests for an afternoon yoga session. If you can, hit the sauna and sweat out those toxins. If your gym offers an infrared sauna, even better! Infrared light allows you to sweat at a lower temperature, while still penetrating deep within your skin to remove any toxins that may be leftover from the holidays.
#6 Listen to Your Body.
Although we encourage you to work out and get moving again, listen to your body. If you are only feeling 20 minutes of yoga instead of a 60 minute full out hot yoga class, then do that. Sunset walk instead an early sunrise run? Go for it! Whatever type of movement sounds good to you, do it. If you enjoy the activity then you are more likely to continue it!
#7 Smell all the Smells.
Essential oils have a lot of healing power behind their scents. Peppermint oil is incredibly soothing, lavender is relaxing and lemongrass eases inflammation. Pick your favorite scent and rub some on your temples and wrists and enjoy the scent of essential oils all day long. Can’t beat the holiday bloat? Try rubbing some peppermint oil on your stomach to help with inflammation. You can also use geranium or frankincense.
#8 Savor the Season.
The holidays only come around once a year, so enjoy every moment! Whether it’s walking around the neighborhood to enjoy a fresh snowfall or hitting the local park for some sledding, savor the winter season with family and friends.
La Maison du Chocolat’s Valentine’s collection illustrated by Kim Roselier is a stylized study in Parisian landscape architecture. Nicolas Cloiseau sets the stage for strolls through Paris’ verdant pathways and hidden ponds, from rows of linden trees to the orangeries of the gardens. Tenderness is infused into this year’s Valentine’s Collection depicting the City of Lights in a beguiling melody of fragrances and flavors.
Orangeraie: dark chocolate ganache with the juice of blood oranges, and oranges with a zest infusion.
Fruity jasmine: milk chocolate ganache with a jasmine infusion on top of a vanilla mango gelée.
Lime tilleul honey: milk chocolate ganache with tilleul, tilleul honey, enhanced with lime juice.
Zested ginger: dark chocolate praliné with almonds and ginger with zests of candied lemon.
Available in the boutiques and online on January 24, 2018
Vegan Quinoa Meatballs Ingredients
2 tablespoons olive oil
1/2 medium onion
chopped 1 cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
1 can chickpeas
1 cup cooked Ancient Harvest™ Organic Inca Red Quinoa Grains
3 tablespoons Ancient Harvest™ Organic Quinoa Flour
2 tablespoons nutritional yeast
Salt & pepper to taste
This is the season for bubbles! Handcrafted in the kitchen, Sipp mixes ingredients to create unique layers of blended fruits and herbs into a refreshing sparkling beverage. Whether it’s mixed in a drink recipe to craft a natural, fresh cocktail or chilled to enjoy with a meal, these fun flavors are the perfect fusion of clean, simple culinary extracts! All Sipp Sparkling Organics come in 12oz bottles and 10.5oz cans and are sold in Target and select retailers nationwide, as well as on Amazon.
Chef Iwao Suzuki is the new Chef at Bushido Restaurant in Mountain View. Chef Suzuki is 42 years old, was born and raised in Yokohama, Japan where, from an early age, he learned to cook from his mother and was subsequently inspired to go to culinary school. After working in various restaurants in Japan, he emigrated to the United States to pursue his dream of being an Executive Chef in this country where he has now developed the skills to combine his traditional knowledge with the tastes, techniques and ingredients that define the Northern California restaurant scene." Most recently he was the Executive Chef at Blowfish Sushi on Santana Row in San Jose.
Steve the Owner and General Manager Lucy Nguyen welcomed us. The menu includes an eclectic variety of vegetarian and fish options. All entrees were artistically prepared and very Gourmet. You must have the Chawanmushi and White cheesecake fondue served with fruits and mochi ice cream!! Read more below about the impressive dishes, and see our pictures in the Slideshow.
For starters we were pleased there is a sustainability policy printed on the menu’s front page, and Steve mentioned sustainability is very important to him. The policy is here for your reference: “We are passionate about our environment. Our mission is to provide the best selection of sustainable seafood while recognizing the importance of conservation and maintenance of a healthy environment. We do this by promoting seafood that is fished or farmed in ways that don’t harm the environment. Our philosophy of sustainable sushi is a simple and modern idea that will help save our oceans.”
We enjoyed Green Tea and a delightful Premium Sake Flight with the following selections:
All Entrees were artistically prepared! We loved the Chawanmushi!
Sampler 9pc $25
Sashimi tasting of Today’s Catch
Uni Kani Risotto $35
Japanese Risotto with sea urchin and dungeoness crab served in crab shell
Egg like custard with scallop, crab,asparagus, uni, Irkura, sprouts (served warm)
White cheesecake fondue served with fruits and mochi ice cream. We chose the Green tea (other flavors are Red bean, White mocha, White chocolate).
And Mochi Ice Cream Green Tea and Strawberry flavors.
Bushido is located at 156 Castro Street in Mountain View. Street parking is often available and there is a nearby garage. http://www.bushidoizakaya.com/
Located in the cultural melting pot of Assam, the Hathikuli estate is the largest integrated organic farm in India. Tea production has been a way of life here for generations, and the distinct remoteness of the landscape means the local community has lived in much the same way for hundreds of years. An indication of just how rural this farm really is, the estate was named both 'hati',after the Assamese word for elephant, and 'kuli' the word for frequent, making the meaning 'a place frequented by elephants'.
Hathikuli Organic No 11 black tea features sweet, malty notes of dates and honey. A nutty tease comes through towards the end and serves as a lovely balance to the many sweet notes.
Enjoy, and We Wish You a Peaceful New Year!
Mixing up a specialty cocktail is a festive way to host a holiday party. It can also be a time-consuming chore.
The uKeg offers a innovative solution: GrowlerWerks' pressurized growler already keeps beer fresh, cold and carbonated for two weeks or more and also makes batch cocktails fun to offer at your Party!Cheers to that!
Showcasing the versatility of the uKeg, eight Portland establishments are participating in GrowlerWerks' 12 Days of Cocktails from Dec. 9 to Dec. 20.In this city-wide, craft-cocktail competition, each of the eight locations will launch a signature batch cocktail for the uKeg to serve in style for the 12 Days of Cocktails, offering samples to cocktail-craving customers. People are invited to visit each venue, sample craft cocktails and vote on their favorite one. Casting a vote on Twitter, Instagram or Facebook, using the event hashtag #12CraftTails, enters a person into a drawing for a uKeg 128 for their own crafting and pouring pleasure. The winning pub also wins prizes from GrowlerWerks.
We had a delightful Gourmet lunch at CIA at Copia in Napa, California this weekend thanks to Chef Polly Lappetito, and the appetizers, entrees and desserts we enjoyed are below along with our Picture Slideshow!
Holiday visitors will find much to do at the CIA at Copia, including walking in the outdoor garden, daily cooking classes, wine tasting in the Tasting Showcase, dining, and browsing culinary and wine collections. Shoppers won’t want to miss The Store at CIA Copia, featuring an extensive collection of cookbooks by CIA faculty, alumni, and guest chefs, as well as artisanal food products, cookware, glassware, one-of-a-kind pottery, and more. The Restaurant at CIA Copia is a destination for innovative, market-based, globally inspired, California cuisine that pairs perfectly with Napa Valley wines and craft cocktails. Throughout the property, guests will find culinary artifacts, museum collections, and one-of-a-kind sculptures, which are open to the public and can be viewed at no charge.
Our Lunch was spectacular! See our recommended selections and pictures below.
. Sparkling Flight
Iron Horse Classic Vintage Brut, Sonoma County
Schramsberg Brit Rose, North Coast
. Frogs Leap Merlot Rutherford
. Chick Pea Pancake copia olives
. Spicy Mussels Calabrian Chili, Grilled Bread
. Fisherman’s Stew tomato fennel broth
. Bitter Sweet Chocolate Bombe peanut brittle
Valerie Bertinelli’s new Book: Valerie’s Home Cooking has a great Roasted Eggplant Pesto Pasta Recipe, and her introduction and Recipe are below.
“I’m a fan of eggplant, which I was surprised many years ago to learn is actually a fruit, though closer to tomatoes and potatoes than anything I regard as fruity. However, it’s near and dear to my heart for its sculptured beauty, regal purple color, and gratifying meatiness—or perhaps chewiness—that I periodically crave. When that craving strikes, it’s for this roasted eggplant and pesto pasta. There is a medley of strong flavors here: the tomatoes, the salty and briny olives, and the eggplant itself. The pesto you make by processing the olive oil, almonds, capers, and garlic is causing my mouth to water right now. With the addition of the feta, this has a wonderful garden-fresh taste. It’s a great choice for when you want a gratifying but light and healthy dinner. Serve with a salad or fresh sourdough bread and your favorite white or red wine.
Roasted Eggplant Pesto Pasta
Serves 4 Hands-on 15 minutes Total 35 minutes
3 cups (1-inch) cubed unpeeled eggplant (from about 1 pound eggplant)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup halved cherry tomatoes
½ cup halved pitted kalamata olives
½ cup extra-virgin olive oil
¼ cup whole blanched almonds
1 tablespoon capers, drained
2 teaspoons chopped fresh garlic
½ cup firmly packed fresh basil leaves, plus more for garnish
¼ cup firmly packed fresh oregano leaves
¼ cup firmly packed fresh flat-leaf parsley leaves
½ tablespoon fresh lemon juice
1 (16-ounce) package rotini pasta
1/2 cup feta cheese, cut into cubes
1. Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet. Bake until the eggplant is slightly tender, about 20 minutes.
2. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes.
3. Process the 1/2 cup olive oil, almonds, capers, and garlic in a blender until smooth. Add the basil, oregano, and parsley; process just until smooth. Stir in the lemon juice.
4. Cook the pasta in salted water according to the package directions; drain. Toss the hot cooked pasta with the roasted vegetables, pesto mixture, and feta. Sprinkle with the basil leaves and serve.
Cooking Tip: You don’t have to, but I like to sweat eggplant to release extra water: Slice the eggplant and lay slices on a wire rack. Sprinkle with salt and let stand for 30 minutes. Pat dry and go to Step 1.
Excerpted from Valerie’s Home Cooking by ValerieBertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
The Best Pistachio Brittle
Courtesy of Nielsen-Massey
Yield: Serves 10
1 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons water
1 1/2 cups salted, shelled pistachio nuts
1 tablespoon butter
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Line a large rimmed cookie sheet with foil. Spray lightly with non-stick cooking spray; set aside.
Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium-low and cook, stirring occasionally, until the mixture registers 280 degrees F on a candy thermometer, about an additional 35 minutes. Stir in nuts and continue heating, about another 15 minutes, until mixture reaches 295 degrees F on the thermometer.
Remove from heat. Stir in butter, vanilla and salt. Add baking soda; the mixture will lighten and foam. Spread the mixture evenly onto the prepared cookie sheet until it is about 1/4-inch thick. Cool completely; break into pieces. Store tightly covered at room temperature.
‘Milkadamia’s on pack statements “Free-Range Trees” and “Moo is Moot” create a little billboard on the breakfast table, nudging our thoughts towards the power of each of our food purchases.’, said Jim Richards, CEO of Milkadamia.
At Milkadamia’s family-run farms in Australia, macadamia trees flourish in their natural habitat. ‘We enthusiastically apply regenerative farming techniques as we learn them. As a food maker, understanding we can actually create new soil, conserve water, and work with, not against, natural processes is invigorating.’, says Richards. Milkadamia is part of a quiet agricultural revolution among proactive farmers who are increasingly adopting regenerative farming techniques. Creating new fertile top-soil each year is the prime objective of regenerative farming. Healthy soil swarms with microorganisms that flourish into astounding abundance in undisturbed soil. They in turn create vital nutrients for our food, and importantly draw and store very, very significant quantities of carbon from the sky.
‘We cannot at this point in Earth’s history, be satisfied with simply maintaining the status quo – our agricultural landscape overexploited and nutrient-exhausted. Milkadamia believes regenerative farming can take us far beyond the rather unremarkable goal of mere sustainability. We’re radically optimistic that healthy soil can play a significant role in reversing worrying global trends, and is the key to growing healthful plants in the abundance we will need tomorrow. We're thrilled to be a small part of a new wave of farming that allows an abundant future for our planet, and we invite everyone to preferentially choose foods that support regenerative agriculture practices.’, says Richards.
The day to day life in the farm utilizes interesting, ‘beautiful’ regenerative farming techniques such as leaving Mohawk strips in the middle of rows of trees for the benefit of tiny, native pollinator bees and insects. Using non-invasive methods like breeding owls and fox terriers to naturally curtail pests and using small native wasps to patrol for the destructive Lace Wing as an alternative to chemical sprays.
‘However, this regenerative farming can look unkempt – where traditional orchards are neat rows of trees on manicured lawn - our orchards appear a wild tangled abundance of untamed green. There is real beauty in this rural scenery, just not of the trimmed fields variety, it is instead a riotous rhapsody of living things both upon and within the soil.’, says Richards.
Milkadamia’s farms plant thousands of trees each year helping to reforest areas previously cleared for dairy farming. As part of their commitment to water conservation, their trees are watered solely by the natural rainfall.
Milkadamia is available in the shelf stable section of over 5,000 retailers in the US. Retail locations include Whole Foods, Wegmans, Meijer, Safeway, Natural Grocers, Sprouts, HEB and more, as well as e-commerce including Amazon, Jet.com and Thrive Market.
Milkadamia comes in three flavors: Original, Unsweetened, and their newest one, Unsweetened Vanilla. Milkadamia also has a barista blend called Latte Da, used in more than 2,000 coffee shops around the country.
Milkadamia’s new line of refrigerated milks will be debuted in Walmart in January ’18.
This year, Nicolas Cloiseau invites Alex & Marine, 2 artists of a picturial world, to design the gift boxes of his La Maison Du Chocolate "Starlit Night" Collection and explores the delicacies of Christmas with 5 new creations:
- pure Brazilian ganache,
- kumquat/kalamansi duo,
- Mara des bois/orange blossom,
- chocolate almond paste,
They are ‘EleGanache’ :) Enjoy!
NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) by entrepreneur, food writer and recipe developer Lia Huber is a powerful story that chronicles her world-roaming search—from Greece, Costa Rica, Mexico, New York, France, San Francisco, and all of the culinary adventures in between—for sustenance that healed her body and soul.
Using the growth of a tomato plant as a metaphor for her personal growth, NOURISHED is divided into four parts: Seeds, Roots, Starts, and Fruit. In her early years, Huber was a self-confessed “meat and potatoes girl,” fighting with her body and on a perpetual low-fat diet. But as she pushed the limits of life and was thrown challenging curveballs with regards to her health, she eventually found an ally in wholesome, real food. “For me, food went from something I didn’t think about to becoming a pivotal part of my life,” Huber says. “It was what brought me joy. It was how I healed my body when doctors couldn’t.”
At the close of each chapter, Huber provides recipes that translate that period of her life to the plate, such as: FRIJOLES DE LIA. Enjoy her Recipe below.
“Frijoles de olla are a traditional dish of brothy beans cooked in an earthenware pot (an olla) that are hearty enough to be a meal in and of themselves. The recipes I followed in Costa Rica—from Diana Kennedy and Rick Bayless—followed a simple equation of beans, lard, an onion or garlic, and epazote. I’ve taken the liberty of adding a few more goodies that I’ve ap-pended on over the years.
1 tablespoon canola oil
1 medium onion, chopped
2 large poblano chiles, seeded and chopped into 1/2inch pieces
4 garlic cloves, smashed
2 teaspoons ground cumin
2 teaspoons ground coriander 2 teaspoons oregano
2 teaspoons ground ancho chile
11/2 cups dried black beans, rinsed and soaked overnight (or fastsoaked in a pressure cooker)
In a large, heavy bottomed pot, heat the oil over medium high heat. Add the onion, poblano chiles, and garlic and sauté for 15 minutes, stirring frequently, until the onion is golden brown. Add the cumin, coriander, oregano, and ancho chile and sauté for 1 minute, until fragrant. Add the beans, a generous pinch of salt, and 6 cups cold water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 11/2 to 2 hours, until the beans are tender. Using a potato masher, mash the beans until there’s a mix of whole beans and creamy mashed beans.
Serves 10 to 12 “
Reprinted from NOURISHED: A Memoir of Food, Faith & Enduring Love (with Recipes) COPYRIGHT © 2017 by Lia Huber. Published by Convergent, an imprint of Penguin Random House LLC.
We’ve always been a fan of Maggie’s Organics as their sourcing ensures organic agriculture practices which are good for the soil, people making the product and for you as you wear it.
Maggie's Organic Cotton Shawl Vest is one of their ‘cool’ products from 97% Certified Organic Cotton and 3% spandex. The new ‘silky’ rib fabric comes in two variations, a solid colored, "silky" buttery-soft feel in Black, Slate and Merlot. This versatile one-size garment with pockets is the perfect piece to add polish and finish to a look!
After all of the cooking, mixing, and serving from the holidays, enjoy a traditional mimosa for brunch or almost anytime! Here’s the Classic Korbel Mimosa:
4 oz. Korbel California Champagne
4 oz. Orange Juice
Pour orange juice into a champagne flute and top with Korbel.
This holiday season check out nyl Skincare for radiant skin. Free of toxins, animal products, parabens, and petroleum products, everything nyl makes is vegan and cruelty free. The Starter Kit is the perfect introduction to simple clean skincare and includes their four most popular products in more generous sizes than individual sample sizes, perfect for traveling, sampling or gifting. Comes in a natural jute bag. Contains 1 jar of Whipped Hand & Body Lotion- 2 oz, 1 jar of Gentle Sugar Body Polish - 2 oz, 1 bottle of Velvet Transformative Serum - 1/4 oz and 1 bottle of either Rosewater Face Wash or Chamomile Face Wash - 2 oz.