rclam.blogspot.com
rc.lam: June 2013
http://rclam.blogspot.com/2013_06_01_archive.html
Monday, June 17, 2013. A couple months ago I started volunteering with a Bay Area organization called Sprouts, a non-profit group which bring kids into the cooking process- from visiting farms and harvesting produce, to prepping and cooking with respected local chefs. As the photographer for these classes, my main focus was on the kids and their interaction with food, but when I could sneak away I took some of my own still shots as well. Posted by Robin Lam. Subscribe to: Posts (Atom).
thetastesf.com
Bocuse d’Or: Road to Lyon - The Taste SF
http://www.thetastesf.com/bocuse-dor-road-to-lyon
Bocuse d’Or: Road to Lyon. Book by Andrew Friedman. The send-off celebration at SFMOMA’s In Situ began with passed appetizers created by several San Francisco chefs who came out to support the team and prepare an amazing menu for the evening, including Corey Lee and Brandon Rodgers of In Situ. Mourad Lahlou of Mourad. Michael Mina of the Mina Group. Roland Passot of La Folie. Joshua Skenes of Saison. And Wendy Sherwood of La Forêt Chocolate. And the Thomas Keller Restaurant Group. YOU MIGHT ALSO LIKE.
jamesvest.com
She Said Yes | James Vest – Videographer & Storyteller
http://jamesvest.com/2013/07/14/she-said-yes
On July 7th, Kat and I went for a hike in Jedediah Smith Redwoods State Park, looking for the Grove of the Titans, a collection of some of the largest Redwoods on Earth, whose exact location is a secret to deter visitors. Late in the day, miles into our hike, I saw a giant silhouette in the distance that turned out to be El Viejo Del Norte. We found a light trail leading deep into the woods and discovered the other trees, one more massive than the next. There are trees that are the biggest in terms of he...
eecue.com
food Tag View on eecue.com : Dave Bullock / eecue
http://eecue.com/tags/view/food
Dave Bullock / eecue. Director of engineering: crowdrise. Thursday, May 14th 2009. South Central Farmers Coop: Our First Box. Win! Today I picked up my first produce box from the South Central Farmers' Coop. And its contents were simply amazing. My lovely wife Penelope. And I have been trying out different organic delivery services over the past few months. We started out with L.O.V.E. Organic Delivery. So we gave them a try. Bordering on a reasonable amount of vegetables for two people in one week, the ...
ericaroundtown.com
EricAroundTown - Dining and Nightlife
http://www.ericaroundtown.com/dining-and-nightlife.html
The Curious Case Of The Gristled Cow. Here in Scandinavia, there's a chain of steakhouses called Jensen's Bøfhus. That supposedly serves great steak cuts at a competitively reasonable price. It looked good from the outside and beckoned me to enter. I had walked about the whole afternoon, exploring the city and finding places with WiFi access (most places do have it). You know what's tough about eating gristly meat? After dinner, I walked about some more, trying to burn up the unmasticated meal sitting in...
soliste.com
Soliste :: Where to find Soliste
http://www.soliste.com/where_to_find.htm
Where to find Soliste. Soliste is available directly from us by subscribing to our Mail List. If you have received an allocation and personal order code for the current release, you may place your order online here. If you would like to place an order, please Contact Us. Soliste News and Mentions. Below is a list of our restaurant partners that serve Soliste. We encourage you to visit these wonderful restaurants to enjoy Soliste with their exceptional cuisine and with good friends. San Francisco, CA 94123.
gregsworldonaplate.blogspot.com
Greg's World on a Plate: January 2015
http://gregsworldonaplate.blogspot.com/2015_01_01_archive.html
Monday, January 12, 2015. Meyer Lemon, a Bay Area Favorite. Of the many varieties of lemons the most common in the Bay Area is the Meyer lemon,. Known for its soft thin skin and slightly sweet juice. Perfect in all recipes requiring cut lemon, zest or juice. Available year round but winter is abundant. Monday, January 12, 2015. Subscribe to: Posts (Atom). A Little About Me. San Francisco Bay Area, California, United States. This blog will follow my boat S/V Free Spirit around the bay and beyond.
gregsworldonaplate.blogspot.com
Greg's World on a Plate: December 2014
http://gregsworldonaplate.blogspot.com/2014_12_01_archive.html
Tuesday, December 30, 2014. Great Sandwich with a Great View. The Aroma of Cured Meats and Cheese is Amazing. Made and Sliced to Order. San Francisco, Ca. Tuesday, December 30, 2014. Saturday, December 20, 2014. The Basic Chicken Tamale Ingredients. Red Chili Sauce Simmering. Chicken Stewed in the Pressure Cooker. Finished Sauce Blended and Strained. Ready to Eat with a Dash of Hot Sauce and Cilantro. How about tamales which can be made ahead of time and reheated on site? Saturday, December 20, 2014.
thedessertpocket.com
Dessert Pocket: BEEN THERE, ATE THAT: WEEK OF NOVEMBER 11 - NOVEMBER 17
http://www.thedessertpocket.com/2013/11/been-there-ate-that-week-of-november-11.html
BEEN THERE, ATE THAT: WEEK OF NOVEMBER 11 - NOVEMBER 17. Since I felt like I had been lacking in the dining out category over the past few weeks I decided to really kick it up a notch and hit two of Bauer's (Michael Bauer, Food Critic for the San Francisco Chronicle) four-star restaurants in one week. As she is only in San Francisco for a limited amount of time I decided to not only oblige this goal but help her out with it, after all I had to be a supportive sister didn't I? The first time I ate at La F...
sixby10.blogspot.com
Six By 10 Tiny Kitchen: August 2010
http://sixby10.blogspot.com/2010_08_01_archive.html
Wednesday, August 18, 2010. A Chat with Flour and Water's Chef Thomas McNaughton. I was lucky enough to sit in on the cooking demonstration as Flour and Water's. Chef Thomas McNaughton prepared a rabbit turine with rabbit confit and stone fruit compote. Thanks to the good people at Foodbuzz. I had a chance to chat with him for a few minutes after wards about his restaurant, San Francisco, and his passion for honest, unpretentious food. Here is what he had to say:. You spent a good deal of time working in...
