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This weekend, Ali and I got together to try out a new dish. He had ordered some freshly frozen lobster meat that we thought would make for a delicious pairing with some Plaza Osetra from plazadecaviar.com. We added a bit of … Continue reading
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I was fortunate enough to spend an afternoon with Chef Roland Passot at La Folie in San Francisco. La Folie (www.lafolie.com) is where Chef Passot came up with his latest creation, a unique dish resembling a “caviar lollipop”. You can … Continue reading
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Ingredients: In two separate bowls, combine: Bowl #1: 1 cup flour 1 tablespoon sugar 1 tablespoon dry yeast 1 cup milk Bowl #2: 1 buckwheat flour 1 tablespoon kosher salt 3/4 cup milk 2 each egg yolks 2 each egg … Continue reading
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While I am not a chef, I’ve always had a love affair with food, cooking and sharing meals with friends. So I ask you, what sounds better than getting together with friends for a tasting party featuring caviar? After living through the … Continue reading
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Here is a great pic of some truffles that just arrived from Italy. It’s gonna be a tasty holiday season!
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It’s November now and football season is in full swing. One of my favorite parts of the game day experience is tailgating. This past weekend I went to a game between San Diego and the defending champion Green Bay Packers. … Continue reading
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Here’s a pic from the Michael Mina anniversary dinner. Gerard Hayden prepared this dish of Caviar and Chilled Sunchoke Veloute. Click the pic to see SFGate’s coverage of the event: -matt
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Here is a great shot of some sweet potato and onion latkes, dolloped with a lemon basil aioli and topped with trout roe, American bowfin caviar, and wasabi tobiko. Photo courtesy of Sandhya. -matt
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Tonight I decided it was time to get the blog crew back together. Matt, Christina, and I decided to go to our favorite sushi spot in the East Bay: Jo’s Sushi Bar (jossushibar.main.jp) in Pleasant Hill. While you haven’t heard … Continue reading
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For those of you in the food industry, you probably already know of the Fancy Food Show. If you haven’t heard of it, you can learn more here. It is put on by the National Association for the Specialty Food … Continue reading
