I recently learned about kindred food passionistas; Sean Tice and Kristy Hadeka’s thriving Brooklyn Slate Company. Kristy, the fourth generation of Hadeka Stone has been harvesting naturally occurring steel blue grey and brick red slate (just like the stuff used in children’s chalkboards, roofs, floors and quaint village sidewalks) from their quarries in the Slate Valley (upstate New York and Vermont) for over 100 years.
It’s time to begin training for the 8th Annual San Francisco Chocolate Salon coming to the Fort Mason Center – Festival Pavilion on Saturday March 15th, 2014 from 10AM to 6PM.
I’ve been invited to this year’s San Francisco Chocolate Salon as a guest judge and I’m excited to taste the latest in chocolate creations by some of the most talented chocolatiers. Join me for an outrageous day of chocolate in San Francisco, I guarantee you won’t be disappointed.
I’ve always coveted great kitchen knives. All those Japanese hand forged blades with ebony handles. American bespoke blades forged from ancient storied files and antler handles. I’ve even begun collecting sharp tools wherever I travel.I have to admit, I have a bit of a cutlery addiction. It was the winter of 1993 and I had just settled in San Francisco with a few clams in my pocket. I decided it was high-time to invest in a good set of knives. I was working at Williams Sonoma at the time and had a generous 40% discount on their fabulous cooking tools. I wanted a durable workhorse that wouldn’t need pampering and survive the test of time. I laid down $150 for four Henckels Zwilling knives: 8” and 6” chefs, a 4”paring and a serrated bread knife, all had tough plastic handles and German carbon stainless steel blades. Twenty-one years later, I’m still slicing and dicing with these tough bad boys. If you were to prorate the cost of these knives, they only cost me about $10 a year with sharpening. Not everyone has an employee discount at a luxury kitchen retailer or the dough to invest in great knives. My
My father was always the official granola chef in our family. I learned to make Granola as a boy. This is one of the easiest recipes for fresh homemade granola. This recipe is easily adapted to your taste with the addition or deletion of sweeteners, spices, nuts, seeds or dried fruits. My dad sometimes uses orange juice and zest instead of honey.
Everyone loves this classic Caesar Salad with crispy Romaine lettuce laced with a salty, garlic sauce gilded with Parmesano Reggiano cheese and crunchy homemade croutons.