Posts Tagged ‘California’

Summertime BBQ

Thursday, August 27th, 2009

SFPFS BBQ 2009 at the Sunnyvale Heritage Museum

SFPFS BBQ 2009 at the Sunnyvale Heritage Museum


I’m a member of the San Francisco Professional Food Society . Actually, I’m a board member – Incoming President – which means next year I’ll be president of the San Francisco Professional Food Society! That’s sure to be source material for lots of blogging which may or may not ever see the light of day (on my blog anyway!), but for this year it means I get to enjoy the incredible people and events that make up the wonderful Food Society without huge responsibility for any of it – a free ride!

The most recent treat was our annual BBQ last Saturday at the Sunnyvale Heritage Park Museum, a unique new facility and setting in Sunnyvale, CA. The museum is a replica of the original Martin Murphy family home and showcases displays about the Martin family and their significant involvement in the early history of California. In the very large courtyard in front of the museum, we sold new and used cookbooks and raffle tickets to raise money for important food-related organizations in the Bay Area (like Urban Tilth, Food Runners, CHEFS, and a scholarship for a Bay Area culinary student), listened to groovin’ music from The Blue Riders (“Rock & Blues & Classic Tunes”), tasted artisan foods from many special Savor California companies, ate BBQ, drank wine and enjoyed each others’ company.

The Blue Riders - Rock, Blues and Classic Tunes

The Blue Riders - Rock, Blues and Classic Tunes

There were so many incredible products to taste from the Savor California companies that I can’t cover them all here. I’ve highlighted just a few below, but check out Savor California for a more complete picture of the people and their creative products that are available online.

Sartain's Sauce and Marinade - Bright and Zesty

Sartain's Sauce and Marinade - Bright and Zesty

Sartain’s Sauce and Marinade: if you’ve shopped the supermarket shelves recently looking for a truly flavorful, well made sauce or marinade, then you know that many of the products have corn syrup/high fructose corn syrup as an ingredient – in fact, sometimes the very first ingredient! I’m not on a crusade against corn syrup – it has its place in the pantry – but not necessarily in my sauces. The Sartain’s sauce and marinade I tasted were wonderful. Full of bright flavor, with a nice balance between heat and tang – and no corn syrup!

Terra Sonoma SABA - Sweet Winegrape Syrup

Terra Sonoma SABA - Sweet Winegrape Syrup

Terra Sonoma Verjus and SABA: Verjus is similar to vinegar, but not quite as sharp. It can be used in place of vinegar or lemon juice for salad dressings or marinades – wherever you might use an “acid”. It was mellow and tangy, all at the same time. It’s created from wine grapes that are thinned from the vine during the growing season. SABA is a sweet winegrape syrup that can be used to flavor all kinds of foods – drinks, ice cream, breads, yogurt. I’m interested in trying it as Terra Sonoma suggests – in my spaghetti sauce in place of sugar to add a little sweetness.

Graziano Family of Wines - Bellisimo

Graziano Family of Wines - Bellisimo

Graziano Family of Wines: We tasted about five wines from the winemaker Gregory Graziano of Mendocino County. I enjoyed every one, but the Graziano Chenin Blanc was especially refreshing for a sunny summer afternoon; and the Graziano Zinfandel was especially good, too.

Fentimans Adult Sodas - Very Refreshing!

Fentimans Adult Sodas - Very Refreshing!

Fentiman’s Botanically Brewed All Natural Sodas: So many interesting flavors that actually taste like the real thing – because they are! Fentimans calls their beverages “adult” soft drinks, I suppose because they have a very slight amount of alcohol (less than 0.5%), but maybe also because the flavors are pretty sophisticated and more suited to an adult palate. They also make a Tonic Water mixer which I’m curious to try (in a mixed drink, I mean!).

Sweet Centerpiece with Cherries from C.J. Olson Cherries!

Sweet Centerpiece with Cherries from C.J. Olson Cherries!

As with any big event, the people behind the scenes did yeoman’s work so the rest of us could enjoy a fantastic day. In the San Francisco Professional Food Society, we are graced with many talented catering professionals, chefs, growers, marketers, producers and educators. For this year’s BBQ, Fred and Jennifer Martin of Fred Martin Events in Marin County, Deb Olson from C.J. Olson Cherries (they grow the plumpest, sweetest cherries you’ve ever seen or tasted right in Sunnyvale – their chocolate covered cherries are out of sight), and Rodger Helwig of Rodger Helwig Communications in San Francisco were the band leaders, and we were delighted to dance to their tune.

As summer winds down, I hope you’re able to gather in your favorite spot with a little food and drink to savor life’s simple pleasures – like time with family and friends on a warm afternoon.

Cheers,
Cathy

Peach Crisp and the Pleasant Hill Farmers’ Market

Wednesday, July 29th, 2009

Summer in a bowl - ripe peaches, cinnamon oat topping and ice cream

Summer in a bowl - ripe peaches, cinnamon oat topping and ice cream

It’s peak summer season at the farmers’ markets right now, and since I’ve written about the outdoor market in Paris I thought I should give my local farmers’ market in Pleasant Hill, CA a little love, too.
Pleasant Hill Farmers' Market nestled at City Hall

Pleasant Hill Farmers' Market nestled at City Hall

This market has been around for 27 years, and runs every Saturday from May until November. It’s found a real home in the city hall parking lot, surrounded by a pond, trees, grass and city hall itself. The beautiful produce, specialty products and live music all make for a warm, casual and comfortable atmosphere – definitely worth checking out. Even onions look amazing at the farmers’ market! I try to find things that I may not see in the local supermarket, along with the standards I can’t resist – like strawberries, stone fruits and tomatoes. Typically, the person you are buying from did the growing, and they are very knowledgeable about their produce and ways to enjoy it. If you have a farmers’ market near you, consider stopping by and taking advantage of a great opportunity.
Farmers' Market Bounty: Yellow and white peaches, plums, apricots, tomatoes, blackberries, strawberries and sunflowers

Farmers' Market Bounty: yellow and white peaches, nectarines, plums, apricots, tomatoes, blackberries, strawberries and sunflowers

The peach crisp shown at the top of this post is an easy, quick, satisfying summer dessert – one of my husband’s favorites, and definitely one you can make with your farmers’ market haul. It comes together so quickly – I cut the peaches, sprinkled them with sugar to taste, mixed my crisp topping from The Crumble Top Kit – and still had to wait for the oven to heat up. I used to peel the peaches (the recipe that I wrote for The Crumble Top Kit box calls for the peaches to be peeled), but not anymore. I find that the peach skin softens as it cooks and does not compromise the texture in any way. Not peeling the peaches saves time and trouble, so I’m all for it. Give it a try and see what you think.
And that, as they say, is that . . .

And that, as they say, is that . . .

Best,
Cathy

Paris Spice Market

Sunday, July 12th, 2009
Spice Market at Galleries Lafayette

Spice Market at Galleries Lafayette in Paris

I recently discovered an enjoyable food blog called Cannelle et Vanille, written by Aran who is a food stylist and pastry chef – her pictures are extra special. One of her posts about French style macarons and pink peppercorns caught my eye, because I had just returned from France where I had enjoyed French macarons and bought some pink peppercorns! This is the comment I made on Aran’s post:

Hi Aran,

Your blog on pink peppercorns and French macarons really struck me. I just returned from a trip to France and loved the macarons in every flavor at the very special store Fauchon; plus, I bought some pink peppercorns! I knew I could get them in the U.S., but I wanted to buy them in Paris as a reminder of the beautiful spice market we saw on the second floor of the Galleries Lafayette department store in the Opera district. Since I’m a “foodie” by profession and passion, we tend to visit food spots when we travel.

At Galleries Lafayette, we headed past the perfume counters and clothes and made a beeline to the food emporium on the second floor. Beautiful produce, cheese, ice cream, chocolates, pastries, meats, etc., etc. That was very delightful, and there was also a spice market with fragrant spices piled high on trays so you could order whatever quantity you wanted – they weighed it and packaged it up for you. They had all kinds of peppercorns, but I got some of the pink ones. They’re in a clear pepper grinder on my kitchen counter, and when I see them they take me back to Galleries Lafayette in Paris! I also got a few chunks of crystallized ginger that also just make me feel good when I see them in my cupboard!!

As so many others have noted, your pictures are beautiful – they are noticably special and unique.

Cheers, Cathy
Posted on Cannelle et Vanille, July 10, 2009

I thought my own readers might be interested in the spice market at Galleries Lafayette . . . and below are the crystallized ginger and pink peppercorns on my counter at home in California.

My Pink Peppercorns

My Pink Peppercorns


Sweet Hot Crystallized Ginger from Galleries Lafayette

My Sweet Hot Crystallized Ginger