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May192014

The Burger Frenzy

The hamburger has always been an American classic and top chefs are now trying to distinguish themselves with unusual and untraditional preparations and over-the-top ingredients. Some combinations work brilliantly while others offer serious shock appeal. The Stonebreaker It all started about two years ago when Prather Ranch retail shop owner Doug Stonebreaker opened his American Eatery inside the Ferry Building. In what appears to be homage to her boss his chef created a monster burger called none other than The Stonebreaker. Though no longer offered this writer does recall it being at least a one-pound [...]
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Apr162014

East Meets West: Talking With Celebrity Chef Ming Tsai

With two restaurants (Blue Dragon and Blue Ginger, both in Boston), five cookbooks, and a national television show in its 11th season, Ming Tsai is one of the country’s best-known chefs. This writer recently sat down with Ming before he was scheduled to do a cooking demo at the Macy’s San Francisco kitchen. Ming was a founding member of Macy’s esteemed culinary council. We discussed international cuisine, celebrity chefs, and, of course, the city of San Francisco and where he likes to eat. James Stolich: How much time have you spent in San Francisco? I’d love to hear your thoughts about the food [...]
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Apr142014

Celebrating Easter

It’s nearly Easter, and you might be wondering where to have brunch, lunch, or dinner to celebrate, particularly if you have family or friends in town. Here are two wonderful options for dining out, and one for eating beautifully prepared food at home. Easter Brunch at Quince Quince Restaurant at 470 Pacific Avenue is offering a very special brunch from 11a.m. to 3:30 p.m. at its flagship location. The pre-fixe menu is $125/person, excluding drinks (there is also a children’s menu for $50/child): -Lobster, Fava Bean and Nasturtium Salad -Zucchini Blossom and Mint Tortelli -Suckling Lamb “Tre Modi” [...]
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Apr142014

Dixie Re-Visited

This writer visited Dixie when it first opened in the old Pres a Vi space in the Presidio (One Letterman Drive) about two years ago. Then chef Joseph Humphrey crafted a refined and sophisticated menu with subtle Southern accents. The food, however, was not traditional Southern, which confused customers given the restaurant’s name. Partner and general manager Dean Tinney made some changes this year and brought in chef Erik Hopfinger. The food is now American contemporary with strong Southern accents. Go in for lunch and have a glass of the house chardonnay with a starter such as cheddar and scallion [...]
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Mar112014

Simply Roasted Farmer’s Market Cauliflower

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At our farmers’ markets this time of year it is common to find large, beautiful heads of cauliflower. Here is a very simple way to roast cauliflower as a beautiful side dish to accompany almost any main course. Ingredients (serves 6): -1 very large head of cauliflower–approximately 2-3 lbs–or several smaller heads -4 sprigs of Spring garlic (also called green garlic) -Controne pepper (available at Boulette’s Larder in the Ferry Plaza Market Hall). You can substitute red chili flakes. -Coarse sea salt -Extra virgin olive oil -Coarsely ground fresh black pepper Pre-heat your oven to 350 degrees. Cut [...]
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