Trademark southern touch intact, new executive chef Tim Humphrey has taken over the stoves at Tiburon Tavern. Humphrey, who built his career working as sous chef to his executive chef brother, Joseph, brings the same caliber of experience (Meadowood, Murray Circle at Cavallo Point, Dixie) in fine dining to the fore at Tiburon Tavern. As […]
By Stefan Welter
It is impossible to walk into Bisou Bistro, an unimposing restaurant at the edge of the Castro, and not notice the red velvet. A long banquette that runs underneath the upstairs gallery is swathed in the stuff; cherry red velvet wraps seat cushions, the wall and the lowered ceiling in its intimate embrace. It is […]
By Stefan Welter
In Amy Fothergill’s gluten-free cookbook, “The Warm Kitchen,” lasagna and linzer cookies are fit to feed everyone.
By Stefan Welter
It’s no secret – apples and cheese make great bedfellows. At the 8th Annual California Artisan Cheese Festival, held March 21 to 23, 2014 in Petaluma, chef and cheesemaker Sheana Davis of Sonoma’s The Epicurean Connection adds a new dimension to the cheese & apple get-together: cider. Just one of the numerous seminars, tastings and […]
By Stefan Welter
The happy result of summer’s bumper crop of Amish paste pumpkins is a freezer full of pumpkin paste (purée). I defrosted two pounds of cooked pumpkin with the intent to make pumpkin pancakes. Which I did. I used the remaining pumpkin purée in three ways: 2/3 cup as a substitute for applesauce in a gluten-free […]
By Stefan Welter
Wine should never be taken too seriously. Instead, wine should be a pleasure, an enjoyable addition to a meal of any size. Spin the Bottle Cellars takes the enjoyment of wine to a clever, new place. Three varietals, Chardonnay, Cabernet Sauvignon and a Red Blend of Cabernet Sauvignon, Syrah and Merlot, the grapes sourced from […]
By Stefan Welter
NPR recently wrote about the need for college campuses to accommodate people with food allergies. Because of changes already implemented in its dining program, Dominican University and their food service provider, Bon Appetit Management Company, appears well situated to manage any changes required to their dining program by a ruling such as this. http://www.npr.org/blogs/thesalt/2013/01/08/168872161/college-students-with-food-allergies-make-legal-gains “DOJ’s […]
By Stefan Welter
They may have been raised on organic milk and farmers market veggies, but when students line up at Marin’s high-ed campus cafes, are they still chowing down on the same starch-heavy, overcooked food that their parents most likely remember from their college days? Not quite. While it may not mimic dining at Marin’s local, sustainable […]
