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Sucré « Bay Area Foodie
Saturday, November 21st, 2009Upcoming Eats. John Bentley’s (Woodside), Gary Danko (SF) … The Pastry chef Tariq Hanna had just won TLC’s “Ultimate Cake-Off” so he was all over the local TV news. I really wanted to stop by while in town but time didn’t allow. Then 2 months later I received an email from one of their reps asking if I’d like to sample the goods. What a coincidence…. it was heaven sent. Soon after I had my hands on a selection of Sucré chocolates. We received their Sugar & Spice …
Putting cheese in its proper place on the plate | A Marin Foodie's …
Thursday, November 19th, 2009But I had to smile when I saw the picture above posted on Twitter by Tia Keenan, a chef and fromager in New York. That not only makes the cheeses appealing, it makes them downright interesting, as they should be. … What restaurants in the Bay area do cheese right? Gary Danko and Jardiniere were the early leaders in this category. Where are the cheese innovators now? And are there cheesy offenders, too? Let’s out them. [Posted from my iPhone]. Sphere: Related Content …
tablehopper: the chatterbox: November 10, 2009
Friday, November 13th, 2009Christie Dufault of Gary Danko and Quince fame is crafting an all-California, entirely sustainable wine list, and the spirits will also be organic. The utilitarian chic design from Nicole Sillapere (SillaPere Design Lab) will emphasize … Also in Berkeley, the 28-seat ~eVe RESTAURANT~ (site under construction) will open in mid to late November from the husband-and-wife chef team of executive chef Christopher Laramie (Blue Door in the Delano Hotel in Miami Beach, …
Gary Danko
Monday, November 9th, 2009“Chef Danko makes a special muffin for the ladies to take home and enjoy for breakfast.” That was the waiters words verbatim. Haha. My mom gave me hers so I could give it to Anderson. They were okay. I really liked the cream cheese part …
Gary Danko 11-09
Monday, November 9th, 2009San Francisco–based chef and restaurateur Gary Danko is recognized as one of the most accomplished and respected culinary professionals in the country. Before opening his eponymous restaurant in 1999, Danko was already familiar to a …
At Pinot Days Chicago Wine Lovers Experience, Enjoy and Learn …
Monday, November 9th, 2009The event will be led by Chef John Caputo, a mastermind of pairings, whose experience includes work at some of the best kitchens in San Francisco including Masa’s, Campton Place and Gary Danko. November 14 Pinot Days Grand Festival …
STEVE HEIMOFF| WINE BLOG » Blog Archive » Is it time to stop …
Thursday, November 5th, 2009I had the chef’s signature black cod with shrimp dumplings — fantastically rich and delicious — but why dump it into a weak, flavorless shiso broth? I’ve had better pho. It would have been better on something solid, …. I can get it at Gary Danko. The notion that the wine world is bringing us every widening choices does not deny that Romanee-Conti is truly wonderful stuff. The notion that the SF Bay Area has lots of great and inexpensive choices does not deny the …
David Chang: S.F. Reaction to Fig-Gate 'Retardedly Stupid' – San …
Friday, October 30th, 2009The day after publication of his book, the wonderful Momofuku (Clarkson Potter, $40), SFoodie spoke wiith New York chef David Chang. You know, the guy who stirred up a shit storm earlier this month with the comment that “fuckin’ … There’s Nancy Oakes, Gary Danko, Roland Passot. There’s no reason why San Francisco shouldn’t be the culinary capital of the world: You’ve got great ingredients, a food-savvy public – and I’m not just talking fine dining, but food in general. …
Ubuntu (Napa, CA) – Something Wonderful
Friday, October 30th, 2009I do feel their SF ratings are pretty accurate on the 2- and 3-star levels – Michael Mina never deserved two stars; Meadwood is a daring choice that I agree with; and San Francisco proper’s “fancy” restaurants (La Folie, Gary Danko, …
Fancy and Folly: How the Good Times Rolled Pt. 1
Thursday, October 29th, 2009Other great eats included John Besh’s miraculous August (which I state, here and for posterity, gives Gary Danko a run for his money), steak with hollandaise at neighborhood favorite Clancy’s, blackened redfish at Susan Spicer’s Bayona, … Lucky for us, our instructor was Frank Brigsten, a fifth-generation NOLA chef and owner of Brigsten’s restaurant. Frank constructed shrimp fritters, roumelade sauce, baked oysters, pork in apple cider, and pecan pie while we watched in …
