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CHEFS' COUNCIL® NEWS
San Francisco’s 7x7 magazine included Earl Darny’s almondy cinnamon star cookies in their collection of Best Holiday Cookies in the December issue. Earl is owner and pastry chef of Lotta’s Bakery on Polk St.
Laurence Jossel of San Francisco’s NOPA cooks up pots of “Magic Beans” with Steve Sando of Rancho Gordo in the November issue of Food & Wine. Jossel’s recipes include Black Bean Burgers with Smoky Red Pepper Spread, Chili with Braised Goat Shoulder & Eye of the Goat Beans, and Refried Beans with Spicy Pickled Nopales.
Mani Niall released his latest book, Sweet: From Agave to Turbinado Home Baking with Every Kind of Natural Sugar and Sweetener (Chronicle Books). Mani, a longtime professional natural baker shows home cooks how to take advantage of the new sweeteners now widely available, like agave nectar, cane syrup, evaporated cane juice, demerara, golden syrup, jaggery, muscovado, palm sugar, panela, Sucanat, superfine sugar, turbinado — and even good, old-fashioned granulated sugar, now available organically grown.
10/2008: Farina Wong Kinglsey has a new book: Organic Marin: Recipes from Land to Table (Andrews McMeel)
The book combines profiles of organic farmers with seasonal recipes and breathtaking photos.
8/18/2008: Mat Schuster featured on View from the Bay
Mat Schuster, formerly of San Francisco’s The Bay Club, recently appeared on ABC's local morning program The View from the Bay to demonstrate some healthy dessert recipes sure to satisfy your sweet tooth this summer. Watch Mat's performance and don’t miss his recipes for Fig and Cherry Parfaits with Cinnamon Scented Greek Yogurt and Natural Krispy Treats. Watch Video »
8/18/2008: Chefs' Council Member Schenk opens new bar and lounge in historic Bank Exchange location
James Schenk, chef-owner of Peruvian Destino on Market in San Francisco is awaiting the late August opening of his exciting project next door, Pisco Lounge. The hip bar and lounge takes its inspiration from the historic Bank Exchange Bar of the early 20th century San Francisco, famous for its signature Pisco Punch, a cocktail made from Peruvian grape brandy. Schenk worked closely with historian Guillermo Toro-Lira to recreate a recipe that has been lost since Prohibition.
8/18/2008: Chefs' Council Member Barton awarded artist residency in Brazil
The Sacatar Institute awarded Chefs’ Council member Scott Barton a two-month artistic residency in Bahia, Brazil. There, Scott will research Afro-Brazilian culinary traditions and their modern interpretations. Part of his research may include working with chef Paulho Martins at La Em Case. Chef Martins has created a foodstyle that incorporates indigenous culinary flavors and cooking methods with products completely derived from the Amazon. The institute is located on an island in the bay next to Salvador, the first capital of Brazil and the primary port of entry for slaves.
8/15/2008: Congratulations Executive Chef, Mat Schuster, On New Role
Mat Schuster has a new gig. He’s is now the Food and Beverage Manager and Executive Chef for San Francisco’s café treasure The Warming Hut and its little sister, Café Crissy. Both are located in picturesque Crissy Field under the auspices of Golden Gate Parks Conservancy. He is running Food and Beverage operations as well as menu creation and implementation. The menus focus on sustainable, organic and local products and the cafés are committed to composting and recycling.
8/13/2008: Visionary Chefs' Council Members Featured in San Francisco Chronicle
Two Chefs’ Council members are included in The Bay Area’s Visionary Chefs article, part one of three, in the San Francisco Chronicle. Gerald Hirigoyen of Piperade and Bocadillos and Craig Stoll of Delfina and Delfina Pizzaria are profiled. Gerald has been a leader in first French then later Basque cuisine while Craig has turned a neighborhood Italian spot into one of the city’s beloved restaurants. Read More »
6/01/2008: Congratulations Chefs' Council Members, Stoll and Reinhart, both named James Beard Award Winners
Congratulations to these Chefs’ Council members who won the coveted James Beard Awards: Craig Stoll, named Best Chef Pacific and Peter Reinhart's Whole Grain Breads winning honor in the New Techniques, Extraordinary Flavor category. Read More »
5/30/2008: Joyce Goldstein releases newest cookbook Mediterranean Fresh
This latest book focuses on One-Plate Salad Meals and Mix-and-Match Dressings. For Joyce, the salad—served before or after the main course, or as a meal in and of itself—is a jumping-off point for exploring the tastes of the Mediterranean, from a Middle Eastern carrot salad tossed with citrus dressing to an Italian salad enhanced with delicious cheeses and nuts and a peppery vinaigrette. Read More »
5/21/2008:Steven Raichlen explores “Yucatan Heat” in the May issue of Bon Appétit
Steven describes the Yucatan barbecue traditions with recipes for Grilled Mahi-Mahi, Pabil-Style Pork and Achiote-Grilled Turkey Breast with Tomatoes, Chiles and Mint.
5/15/2008:Brown Sugar Kitchen, owned by Tanya Holland (see Featured Chef) profiled in San Francisco
The neighborhood café serves what Tanya calls “new style down home” cooking, one that reflexts her Afircan American heritage, her classical French culinary training and an appreciation for organic, seasonal ingredients. Read More »
5/01/2008:7x7 reviews Elizabeth Falkner’s new restaurant Orson
The San Francisco city magazine reviews Falkner and partner’s new hot spot, commenting on the adventurous food, inventive cocktails and remarkable desserts, like the Pigwich, two pizzelle cookies sandwiching maple-bacon ice cream. Read More »
5/01/2008: Food Arts profiles Chefs’ Council® member Gloria Ciccarone-Nehls
“She’s Got Game” describes the scene in the clubby Nob Hill Big 4 Restaurant in the Huntington Hotel where Chef Gloria Ciccarone-Nehls has been manning the kitchen for 28 years.
1/08/2008: Medrich and Trendy Pudding
Alice Medrich shares her favorite pudding recipes in Bon Appétit’s Dessert of the Year: Pudding feature this month. Recipes include Caramel-Banana Bread Pudding and Coconut Rice Pudding with Crispy Coconut. Read More »
1/08/2008: Janet Fletcher and Trendy Brown Butter
Janet Fletcher teaches us how easy it is to create nutty brown butter just like restaurant chefs in Bon Appétit’s Flavor of the Year: Brown Butter. Read More »
12/26/2007: Mark Dommen Earns 3-1/2 Stars for One Market Restaurant
The San Francisco Chronicle awarded three and a half stars to One Market, stating, “…Dommen is cooking some of the best American-inspired food in the city.” Read More »
12/15/2007: Elizabeth Falkner’s “Dream Desserts”
Bon Appétit features Elizabeth’s Fruitcake to Love its December holiday dessert collection. Read More »
12/01/2007: Big 4 Executive Chef Featured in Wall Street Journal
In “Game for Fall,” the Big 4 executive chef Gloria Ciccarone-Nehls is profiled for her game cookery, including corocodile, bear, elk yak and other wild game meats. Read More »
10/01/2007: Chefs' Council® Member Alice Medrich's Latest Book
Cocoa tuiles with nuts, a recipe from Alice Medrich’s new book, Pure Dessert, appears as the “Last Bite” in Food & Wine.
10/01/2007: James McDonald commended by State of Hawai’i
James McDonald, chef of Pacific’o and I’O restaurants on Maui, received the official state commendation for being named among the top 10 “Restaurants with Farm Connections” in the October 2007 issue of Gourmet magazine. Read More »
10/01/2007: Elizabeth Falkner featured in Gourmet Magazine
In “Behind the Scenes: Restaurant Design,” Chefs’ Council® member Elizabeth Falkner discusses her upcoming new restaurant, Orson, in San Francisco’s SOMA district. She and partner Sabrina Riddle hired a female designer to create the space that will be home to a casual, small plates menu.
09/01/2007: Elizabeth Falkner's New Book Hits Shelves
Elizabeth’s Demolition Desserts: Recipes from Citizen Cake arrives on bookstore shelves. Discover how one of America’s hottest pastry chefs “demolishes” classic dessert and bakeshop favorites and reconstructs them for bigger bolder flavor and added visual punch. Falkner also discusses sweet and savory dessert combos in Flavor & the Menu In “Desserts to Savor,” Elizabeth talks about using savory style vinaigrettes for dessert “salads.” Read More »
07/23/2007: Mark Dommen Makes Headlines
Mark Dommen, the executive chef of One Market restaurant, is featured in "Chefs circulate cost-effective ways to try sous vide" in Nation's Restaurant News where he describes his techniques for sous vide (French for "under vacuum") cooking, a trend profiled in the Food Textures Culinary Trend Mapping Report®, December 2006. Read More
07/01/2007: Karletta Moniz, Quoted in the Summer 2007 Issue of Edible San Francisco
The article featuring Karletta Moniz titled "The Savory Side of Sweet" by Catherine Nash discusses artisan San Francisco chocolatier Poco Dolce and its barely sweet confections. Read More »
06/08/2007: Mani Niall Quoted in The San Francisco Chronicle
Mani Niall, Chefs' Council® member and director of product development at Just Desserts, discusses his bakery's recent expansion...Read More »
06/01/2007: Mixologist Extraordinaire Makes Splash with Online Sipping Videos
Alberta Straub was mentioned in The Sipping News, San Francisco Chronicle on June 1 for her new video cocktail lessons found online at CocktailsOnTheFly.tv. Read More »
06/01/2007: BBQ Guru Steven Raichlen Shares Grilling Secrets
Our Chefs' Council® member Steven Raichlen offers "10 easy ways to master the grill" in June's Food & Wine issue.