Tags » Alice Waters

Get Cooking!

Spring is most definitely in the air! While the trees are blossoming and budding out, we’re prepping our veggie beds, cleaning off our grills and getting our yards ready for the season. 470 more words

Book Review

When Food Has True Soul

There is simply no need to bling it out.

Alice Waters may be the mother of F2T cuisine, and James Beard may have returned America to celebrate it’s own organic cuisines, but… 269 more words

2016

FOODIE FRIDAY: Authenticity in gastronomy

In 1961, restauratrice Cecilia Chiang opened The Mandarin restaurant in San Francisco and introduced Americans to real Northern Chinese dishes. She served hot-and-sour soup, dumplings, pot stickers, beggar’s chicken, smoked tea duck, Peking Duck, among many others that replaced then-standard Chinatown food like egg foo young, egg drop soup, and chop suey. 311 more words

PEOPLE

FOODIE FRIDAY: Authenticity in gastronomy

In 1961, restauratrice Cecilia Chiang opened The Mandarin restaurant in San Francisco and introduced Americans to real Northern Chinese dishes. She served hot-and-sour soup, dumplings, pot stickers, beggar’s chicken, smoked tea duck, Peking Duck, among many others that replaced then-standard Chinatown food like egg foo young, egg drop soup, and chop suey. 311 more words

PEOPLE

By the Bay

But it was that beautiful cut of clouds I could always see

Above the little S.P. alley, puffs floating by from Oakland

Or the Gate of Marin to the north or San Jose south, 568 more words

NORTH AMERICA

Bar Tartine

Regular readers will know that  my latest obsession with Layer Cakes and Sour Dough Bread inspired by the folks at Tartine Bakery in San Francisco, is actually just a further exploration of my love of the San Francisco food scene. 304 more words

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