Archive for the Food News Category

Favorite things of 2008

Posted in Book Review, Chocolate, Cooking at Home, Food News, Personal, Podcast, Pork, Product Review, Sommelier, Wine Review on December 29, 2008 by winechef

Sure it’s a random list, but it’s been a random year. Who knew I’d still be serving at the same restaurant after a year? Add getting married, a trip to Thailand, adopting a Teacup Dane, and pursuing Rogue Chefs full time has made for some amazing experiences. Here is a list of the little things that have contributed to making life just that much better.

M. Chevallier Carte Noir Brut Cava cava

A wedding on a budget. I tasted 6 methode traditional bubblys under $10 to serve at our wedding (the difference? no headache being at the top of the list) and was beyond pleased with this one. At about $60 for a case I made sure to stock up, so the wedding was just the beginning of the experiences with this awesome cava. It served for everything from last minute gifts to Hibiscus tangerine mimosas to an excuse to practice sabreing. Available at Trader Joe’s for $4.99

Metrokane Champagne Sealermetrokane

And on the off chance that you haven’t removed the top of your champagne (or beer) bottle with your trusty 12 inch chef knife and have some champagne left over, this easy to use sealer works better than anything I’ve used. You can store your opened bottles on their sides and never lose a drop. They remove with hardly a flinch and apply with little to no effort. Available online and in stores at Bed Bath and Beyond (I covet the 20% off coupons).

Moo Cards

These are inexpensive unique customizable business cards that can be designed and received within 2 weeks. High quality and always sure to leave an impression on the receiver. I’ve used mine to promote the blog, the book, my chef and sommelier services, and photography. Available online 100 for $19.99 plus shipping and handling.


I did not start out liking this. If it weren’t for my genius techie husband in the adjoining room it probably would have ended up following the sewing machine out the window. The problem? It’s just too easy. It makes too much sense. It practically knows me. And now I can’t imagine life without it. I even love the screen saver. I would however have opted for the bigger screen (24″) if I were to do it over again. And a laptop is on the short list of things to get when I receive that enormous advance for the book I’ve been counting on. Available online and in stores for $1199


My iTunes audio faves of 2008 in order of awesomeness:

goodfoodKCRW’s Good Food, Splendid Table, NPR’s Kitchen Window and NPR Food, and Vinecast.


I wonder where I would be without my iPod, it’s Podcasts, and membership. Needing something to distract from the hour and a half that I spend commuting daily I have become practically addicted to audio distractions. Yes, there is always a print book next to my bed or in my bag, but I have come to rely on audiobooks to help me get through the growing stacks that I have accumulated during the year. There aren’t as many food related audiobooks out there but here are my faves of 08:

Setting the Table by Danny Meyer, Waiter Rant by The Waiter, and Omnivore’s Dilemma by Michael Pollan

Molecular Gastronomy by Herve This may have you fall asleep on the road and still not clear on the concept.

Blue Bottle Coffee

blue-bottleAh, legal crack in the morning. Not available in as many places as necessary but you can find it here. Order more than you think you need.

Breville Stainless Steel Electric Kettle

And make it with this awesome, sleek, effective water heater that can allow you to make perfect batches of french presses at home or while catering…Available online and at Bed Bath and Beyond for $79.99 (use the coupon!).breville

Bacon and…

Oh Vosges, only you could get me addicted to a chocolate that I can’t afford on a regular basis. So thanks to a recent podcast I’m making my own version. And thanks to my husband, I can’t stop dipping my bacon in maple syrup. There was also a drink “Bacon and Eggs” at Epic that used bacon dust to rim a martini glass. Oh and the Maple Bacon lollipops from Lollyphile. The bacon lip balm that I have yet to try. Bacon and Cocoa Nib infused whiskey that I’m making. The Bacon, Chestnut, and Brussels Sprout dish that I am still swooning over. And Bacon and Skulls blog where I can stay up to date on everything Bacon.

That’s about it, now on to 2009…


New Ben and Jerry’s Flavor? Dulce de Breast Milk?

Posted in Food News on September 24, 2008 by winechef

Wow, these people are amazing!

Here is the letter that the PETA Prez sent Mr Ben and Mr Jerry:

September 23, 2008

Ben Cohen and Jerry Greenfield, CofoundersBen & Jerry’s Homemade Inc.

Dear Mr. Cohen and Mr. Greenfield,

On behalf of PETA and our more than 2 million members and supporters, I’d like to bring your attention to an innovative new idea from Switzerland that would bring a unique twist to Ben and Jerry’s.Storchen restaurant is set to unveil a menu that includes soups, stews, and sauces made with at least 75 percent breast milk procured from human donors who are paid in exchange for their milk. If Ben and Jerry’s replaced the cow’s milk in its ice cream with breast milk, your customers-and cows-would reap the benefits.Using cow’s milk for your ice cream is a hazard to your customer’s health. Dairy products have been linked to juvenile diabetes, allergies, constipation, obesity, and prostate and ovarian cancer. The late Dr. Benjamin Spock, America’s leading authority on child care, spoke out against feeding cow’s milk to children, saying it may play a role in anemia, allergies, and juvenile diabetes and in the long term, will set kids up for obesity and heart disease-America’s number one cause of death.Animals will also benefit from the switch to breast milk. Like all mammals, cows only produce milk during and after pregnancy, so to be able to constantly milk them, cows are forcefully impregnated every nine months. After several years of living in filthy conditions and being forced to produce 10 times more milk than they would naturally, their exhausted bodies are turned into hamburgers or ground up for soup.And of course, the veal industry could not survive without the dairy industry. Because male calves can’t produce milk, dairy farmers take them from their mothers immediately after birth and sell them to veal farms, where they endure 14 to17 weeks of torment chained inside a crate so small that they can’t even turn around.The breast is best! Won’t you give cows and their babies a break and our health a boost by switching from cow’s milk to breast milk in Ben and Jerry’s ice cream?

Thank you for your consideration.


Tracy ReimanExecutive Vice President

What do you think? I can just picture the black market dairy farm now…and when will they start distinguishing country of origin milk? Ah the possibilities!!!

Ah, the Voice of Reason.

Posted in Food News, Uncategorized on September 12, 2008 by winechef

Thank you Mr. Bauer for reading my email, and responding here.

An excerpt from my email, that was the result of an interview that spurred my post, as well as the correspondence,  was at the head of his blog entry:

“I am currently working on a book, and after interviewing a San Francisco chef, I left furious, appalled and feeling incredibly sad. Apparently he receives death threats because of his offal menu. Did you know about this? Is there anything that can be done?”

In this comment I couldn’t have said it better myself:

Any chef who serves offal thereby utilizing an entire animal, from head to toe, should be respected more than those that don’t. If an animal is going to lose its life in order to feed us, I am happier knowing that none of it’s carcass goes to waste. Animal activists have to accept that the world isn’t going to stop eating meat anytime soon, in which case I would appreciate them putting their efforts into peacefully protesting against large scale factory farming of chickens, for example. I think you would find many meat eaters to join you on such a reasonable quest. Imagine what a movement that could be. Vegans and carnivores, with a shared goal.

To Domestic Terrorists: “Stop or be Stopped”

Posted in Food News on August 26, 2008 by winechef

Chefs that have 10 times the amount of love and respect for animals, than any average being, are being terrorized and their lives are being threatened by these ignorant fucks. We need to do something and we need to fight this. We need to support these chefs and farmers that are infinately more educated about where food comes from than any asshole in line at the salad bars they must congregate at. I haven’t been this livid and had my heart ache so bad, as I have today, hearing one chef’s daily fight with protesters and “domestic terroists.” These chefs honor and respect the animals, their lives, and what is produced from the entirety of the being by turning an entire animal into a virtual menu dedicated to every animal’s life. I could only dream of someone valuing my body in such a manor when I die.

We all need to appreciate where our food comes from more. Wether it is appreciating the harvesters of your farmer’s market corn, or the burger you get from wherever, these things don’t grow in packages and they don’t grow and pick themselves. The production of foie gras has definitely played the biggest role in the media, but dishes like tripe, blood sausage, and offals in general are apparently fueling the ignorant fanatics.

By the way, I have saved animals from shelters, I have read and shared stories and information about where our food comes from, supported CSA’s, fought unsustainable seafood farming, and I have helped to butcher freshly killed game. When you can bring that type of experience and knowledge to me in a rational manor, then we can talk, until then shut the f up and let’s fight the conglomerates together. They are the ones that need to be protested and regulated not my local chef doing everything in his power to sustain a restaurant.

And vegetarians, read The Secret Life of Plants, and open your f-ing eyes.


Bringing home more than just the bacon…

Posted in Celebrity Chefs, Food News on August 11, 2008 by winechef

Aha! Chef’s that can afford to pay back their culinary school loans!

Forbes just came out with the top ten money making chefs. 

1. Rachel Ray tops out the list at $18 million!!!

2. Wolfgang Puck – $16 million

3. Gordon Ramsay- $7.5 million

4. Nobuyuki Matsuhisa – $5 million

5. Alain Ducasse – $5 million

6. Paula Deen – $4.5 million

7. Mario Batali – $3 million

8. Tom Colicchio – $2 million

9. Bobby Flay – $1.5 million

10. Anthony Bourdain – $1.5 million

“Celebrity” chef Jennifer Biesty eats at Ocean Seasoning

Posted in Food News, Personal on July 12, 2008 by winechef

Ever have one of those moments where you know that you know someone intimately but can’t even come up with their name much less how you know them? After running through the details I can remember and questioning how…in a slow motion trying-not-to-be-obvious manor I figure it out as I am clearing plates from a near by table. “That’s! That’s! Oh shit! That’s…” “Shut up!” my chef glowers at me.

That’s what I get for watching reality tv…this isn’t the first time I’ve done this, I tend to get a little star struck no matter who they are. There’s been Joe Montana ( I touched his oysters), some chick from The Real World, Rene Russo, the amazon from 3rd Rock, Tara Reid, anyway, I tend to forget where I am but manage to compose myself before I start to gush uncontrollably. Either way, after my shift glass of wine she gets up to leave, says thank you, and I say, “You rock, by the way.” She seems totally caught off guard, but says thank you, and my only response is. “Somebody had to say it.”

What a lucky week at Ocean Seasoning 🙂

By the way, has anyone read about this?!

And Yelpers responce

A new kind of crunch

Posted in Food News on June 4, 2008 by winechef

As reported by the Telegraph:

“Dr Fredric J. Baur, who was 89, had told his family to ensure his final resting place was the inside of one of his most famous creations.

They honoured his request by having his ashes buried in a Pringles tube – and a more conventional urn for the overflow – at Arlington Memorial Gardens in Cincinnati, Ohio.

Dr Baur, who was a retired chemist and food storage technician at Pringles owners Procter and Gamble, patented the design for the saddle-shaped crisp’s vertical container in 1970.”