Located in the picturesque refurbished S.F. Ferry Building, Boulette’s Larder is a true foodie paradise. Amaryll Schwertner and Lori Regis hold a special place in my personal life as an aspiring foodie new to the city by the bay. In 1989, I had the distinct honor of being able to assist Amaryll as a sous chef for […]
My friends, Scott and Richard are true flavoristas. They dine out often, enjoy fine spirits and travel for food. Scott happens to be the pastry chef at the Portland Regency Hotel. This fabulous cocktail was developed recipe after he and Richard conducted several “tasting sessions” at local watering holes. By happenstance, October is Scott’s birthday […]
As one of the founding chefs of the venerable Greens restaurant in San Francisco, Deborah Madison along with Edward Epse Brown and Annie Somerville, elevated vegetarian food to cuisine. With eight cookbooks under her belt, it’s hard to pick a favorite but Vegetarian Cooking for Everyone is truly an inspired work. Faced with an abundance of eggplant, […]
By now, it is probably clear that I have quite a penchant for pickles: dill, sweet or spicy. I love to make pickles, I love to eat pickles, I serve pickles almost everynight with supper. I just love ’em! So imagine my surprise when I found a "Fried Pickle Basket" on the menu at my favorite […]
The first time I sipped at Teaism was such a treat that I can vividly recall the aromatic teas, salty oat cookies and ginger scones. Not a fancy place, Teaism just does things right. Barr asked that I specifically mention their chai tea, which she finds uncommonly good and fantastically prepared. There are three Teaism locations in […]
Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer. Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21: Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down […]
If there is one poor bastard vegetable of the garden, it is the overgrown zucchini. You know what we are talking about. A well intended family member or neighbor arrives at your door bearing a two pound zucchini and wants to know “Can you do something with this?” Flavoristas are not afraid of a few […]
