GOURMET Q&A: ZAHAV'S CHEF MICHAEL SOLOMONOV

Pittsburgh-raised chef Michael Solomonov has been tantalizing diners with his modern take on Israeli flavors at renowned restaurant Zahav in Philadelphia

Award-winning chef Michael Solomonov was born in G’nei Yehudah, Israel, and raised in Pittsburgh, Pennsylvania. He is chef and owner at Zahav, a modern Israeli restaurant that brings the authentic flavors of Israel’s culinary heritage to Philadelphia. He also oversees Federal Donuts.

How did you get to where you are today?
I have an incredibly smart, hardworking business partner, and I am surrounded by people who are inspiring. I have always felt that whenever you see opportunity, you should go for it.

Michael Solomonov is as well known for his strawberry lavender creations at his Federal Donuts restaurant as his crowd-pleasing hummus at Zahav. Photograph: Steve Legato
Michael Solomonov is as well known for his strawberry lavender creations at his Federal Donuts restaurant as his crowd-pleasing hummus at Zahav. Photograph: Steve Legato
Why did you call the restaurant Zahav?
It means “gold” in Hebrew. We used tons of Jerusalem stone in our design, and Jerusalem is the city of gold.

What is it about cooking that you love so much?
The thrill of pleasing guests.

You’ve had quite a journey to get here. What did your troubled days teach you?
[Solomonov recently admitted to drug and alcohol problems in the past, following the death of his younger brother]. Take any measure to not regress. 

What are your hopes for 2015 and beyond?
That the students at the Philadelphia Workshop School, who are turning our used Federal Donuts oil into biofuel, will fly a rooster-shaped Federal Donuts rocket to the moon.

www.zahavrestaurant.com

Articles and photos sourced from www.socketsite.com 

Website Link

Secret Recipe: Namu Gaji's Korean Fried Chicken

Dennis Lee may be the new Colonel Sanders. The Namu Gaji chef’s Korean Fried Chicken (KFC), available on the restaurant’s brunch menu, is twice fried and then slathered with a sweet and tangy glaze that looks almost nuclear, thanks to a helping of gochujang, a kicky Korean condiment made from red chiles, rice, fermented soybeans, and salt. We eagerly await more deliciousness from Lee, namely Namu Noodles, due to open in Dogpatch come summer. In the meantime, we’ll settle for sticky fingers.

Korean Fried Chicken
Serves 4 to 6
Ingredients:
3 quarts water
1/3 cup salt
1/3 cup soy sauce
Whole chicken, split into 8 pieces (2 of each: wing with breast, breast, thigh, and drumstick)
1 cup plus 2 cups all-purpose flour
2 tablespoons potato starch
1 tablespoon sea salt
2 tablespoons black pepper
5 cups cold sparkling water
5 quarts frying oil (rice bran,
canola, or peanut oil) or pork lard
Special equipment:
candy thermometer
KFC glaze (see below)
1. Combine water, salt, and soy sauce in large pot. Place chicken in this brine, and soak for 3 to 4 hours in refrigerator.
2. Remove from solution and pat dry.
3. Lightly coat chicken in 1 cup of flour.
4. Whisk the 2 cups of flour, potato starch, sea salt, and black pepper together in large bowl.
5. Add sparkling water and mix until smooth.
6. Coat chicken in batter.
7. Heat frying oil to 320 degrees in 8- to 10-quart heavy-bottomed pot. Submerge chicken in oil for 8 minutes, maintaining temperature between 300 and 320 degrees.*
8. Remove chicken and allow to rest on a drying rack for 6 minutes.
9. Heat oil to 375 degrees.
10. Submerge chicken again and maintain temperature between 350 and 375 degrees.* Batter will appear golden brown and very crispy when done.
11. Coat chicken in warm KFC glaze. Plate the chicken.
12. Serve with daikon pickles, spicy slaw, and dashi gravy for dipping. See recipes online at 7x7.com/KFC.
*Chef’s note: The temperature of the oil will drop when you place all of the chicken in. Increase or decrease heat to maintain proper temperature for the duration of cooking.
KFC Glaze

1/2 cup gochujang

1/2 cup distilled white vinegar

1 tablespoon fish sauce

2 tablespoons soy sauce

1/2 cup sugar

8 ounces unsaltedbutter

1 tablespoon potato starch mixed with 2 tablespoons water

1. Combine all ingredients except potato starch slurry in small (4-quart) pot.

2. Bring to a simmer and add potato starch slurry, whisking vigorously.

3. Turn the heat down to very low to keep warm.

4. Take the mixture off the heat, and whisk for a minute just before glazing the chicken.

 

Daikon Pickles

Serves 4 to 6

2 cups water

1 cup sugar

2 tablespoons salt

2 cups white vinegar

2 to 3 pounds medium-size Japanese daikon, cut into 1/2-inch cubes

1. Combine water, sugar, salt, and vinegar, and whisk until uniform.

2. Add radish and let sit, covered, for 24 hours. Then refrigerate until ready to eat.

3. These will easily keep for 6 to 8 weeks in the refrigerator.

 

Spicy Slaw

Serves 4 to 6

1/2 green cabbage

1 cup mayo

2 tablespoons sriracha ,Tabasco, or your favorite hot sauce (more if you like it hotter)

1. Thinly slice the cabbage.

2. Mix together with mayo and hot sauce until evenly coated.

Chef’s note: I think this slaw is best served right away, when you can taste the raw cabbage, but it’s also good the next day, served after being refrigerated.

 

Dashi Gravy

Serves 4 to 6

1 cup heaping bonito flakes

1 piece kelp, 4 by 4 inches

4 quarts chicken stock

2 tablespoons fish sauce

1/4 cup soy sauce

1/2 cup mirin

6 ounces unsaltedbutter

6 ounces flour

2 tablespoons Parmesan cheese, grated

Black pepper to taste (approximately 1 teaspoon)

1. Place bonito and kelp in chicken stock in medium (6-quart) pot. Bring to a simmer and remove from heat.

2. Strain the liquid, discarding solids, and return to pot.

3. Add the fish sauce, soy sauce, and mirin to the stock.

4. In a separate 10-inch sauté pan, melt butter on low.

5. Work the flour in until there are no lumps and the flour is fully incorporated (the mix will become a relatively solid mass).

6. Heat stock to a simmer, and add the butter-and-flour combination in small pieces, whisking them in.

7. Add cheese and black pepper.

8. Whisk for 4 minutes as the mixture bubbles and thickens.

9. Serve hot.

TASTER’S CHOICE: Can’t stop thinking about that perfect dish you’re dying to make at home? Email your favorites to schuyler@7x7.com. The best recipes will be published at 7x7.com/secret-recipe.

Article and Photo Sourced From:  http://www.7x7.com/KFC 

Tommaso’s, serving wood-fired pizza since 1935

A few years ago there was a monumental North verses South debate about who “invented” the modern pizza. The South group gave credit to Wolfgang Puck at Spago; the North group gave the nod to Alice Waters at the Cafe at Chez Panisse. I contend it was neither of them; it was Tommaso’s, a North Beach institution that brought the wood-fired oven to the West Coast in 1935.

Tommaso’s is ground zero for pizza, and even today there is often a wait for a table, even early in the evening.

When the oven was installed the restaurant was called Lupo’s. It became Tommaso’s in 1971 and was bought by the Crotti family in 1973, who have been running it since.

The restaurant has an unassuming entrance. As diners walk down a few steps, the yeasty smell of pizza dough being cooked and pepperoni warming and settling into a blanket of cheese and tomato sauce engulfs them. There’s also a chalkboard that lists more than a dozen wines by the glass. You’ll only see the varietal and price; the producer or where it comes from isn’t listed.

Diners are seated around the perimeter at regular tables or at a long communal table down the middle that’s often taken over for family celebrations.

The interior looks much like it has for decades. Walls of the basement entrance are filled with memorabilia including photos of Francis Ford Coppola, a regular and fan. Murals of Italy cover the upper parts of the dining room walls, which carry the patina that comes with age and dozens of coats of paint.

Everyone orders the pizza, which has a moderately thick crust, lightly charred by the oven. Is it the best? No, but it has a nostalgic appeal because it’s being produced the same way it has been for decades. Still, it’s good, and unless you have a big appetite, you’ll probably have a few slices to take home.

There’s also a large menu of other comforting Italian foods that include beef carpaccio, a well-prepared Caesar salad, Cho-Cho clams, a respectable cacciatore, lasagne. and spaghetti with marinara sauce, which is also available to take home in a jar.

Desserts, at least what was served on my visit, are best forgotten. The cannoli tasted stale; the tiramisu was simply OK.

Still, Tommaso’s has a lot to recommend. While it has an old world sensibility the preparations are generally made with care. It’s clear the family — and the no-nonsense waiters who deliver the food and will even divide it for if sharing — are committed to keeping the tradition alive.

The Top 100 dishes from the Top 100 Bay Area Restaurants

I’ve never been good at math, but I figure in the last year I’ve probably eaten upwards of 3,000 dishes just visiting the restaurants under consideration for my Top 100 Bay Area Restaurants guide.  It’s featured on SFGate.com today, and was published in the San Francisco Chronicle last month. (Click here to see the full list.)

In honor of the SFGate release, I compiled a roster of my favorite dishes from each restaurant on the list. In some cases it was difficult because I could have closed my eyes and picked about anything. But then again, that’s what makes this list so strong.
So please follow me on my journey to picking the best of the best. You’ll find a top dish from each of the Top 100 restaurants, along with a bonus: There are a few extra dishes for several of the restaurants that I combined in the listings.

A16: Pork, beef and prosciutto meatballs in tomato sauce. 

Abbot's Cellar: Bone marrow. 

Ad Hoc:
Herb roasted sirloin tip is one of the dishes I wish for on the 4-course menu that changes nightly.

Article, Photos, and Complete Top 100 Bay Area Dishes available at:  http://insidescoopsf.sfgate.com/blog/2014/06/10/the-top-100-dishes-from-the-top-100-bay-area-restaurants/#23977-4

Seven Great Beers to Pair With Baseball Season

Seasonal beers give craft brewers a good excuse to stretch their legs and create something different from their flagship brews. And while there are a few established spring beer styles, – like maibock, a type of strong German lager, or bière de mars, a light Belgian-style ale – many brewers just use this time of year as an excuse to play with medium and light bodied styles.

Here are seven great beers to help you celebrate spring and the events that come with it:

Anchor Saison Spring Ale, Anchor Brewing Company (7% abv)

A new beer for Anchor and only available in California, this Belgian-style saison was brewed with traditional wheat malt and Belgian yeast, but Anchor added lemongrass, lemon peel, and ginger to crank up the tangy crispness and herbal spiciness. A definite qualifier as the official beer for this year’s Bring Your Own Big Wheel Race.

Spring Reign, Ninkasi Brewing Company (6% abv)

Ninkasi calls this one their interpretation of a Northwest Pale. It has a light toasted malt flavor similar to a British Pale, but the hops are bright and very Northwest. This year’s recipe has a bit more alcohol and higher IBUs because, Ninkasi!

California Spring Beer, Hangar 24 Craft Brewery (5.2%)

This grassy and citrusy wheat beer uses a blended fermentation of Belgian and American yeast strains. The beer is also dry hopped with Calypso and Zythos hops. This combination makes for a light, bright and floral session beer. The wheat gives the beer both body and tartness, while the hops add a juicy orange and grapefruit bite.

Saison de Lente, The Bruery (6.5% abv)

The Bruery’s seasonal spring release is a blonde saison with a dose of Brettanomyces thrown in to balance the bright floral hop notes with some earthy funkiness.

Fresh Squeezed IPA, Deschutes Brewery (6% abv)

Many beer drinkers who don’t care for IPAs enjoy this one. While there’s no juice in this beer, the Citra and Mosaic hop profile is so citrusy that you might think there is. Now available year-round.

Aprihop, Dogfish Head Brewery (7% abv)

This American IPA is a spring seasonal, brewed with Pilsner and Crystal malts and fresh apricots added during fermentation. Dogfish Head then dry hops with lots of Amarillo. There’s no residual sweetness from the fruit, just a pleasant background aroma.

Agave Maria Ale, The Lost Abbey (13.5 abv)

A new spring seasonal from The Lost Abbey, Agave Maria is a strong ale brewed with agave nectar, and then aged in both Anejo and Reposado tequila barrels for 10 months. Agave Maria has hints of black pepper, sugar, silky oatmeal, and oak with an earthy, bitter smoked chocolate finish. The perfect beer for this Easter’s Hunky Jesus Contest, which by the way has been moved to Golden Gate Park this year since Dolores Park is being renovated.

Read more at http://www.7x7.com/eat-drink/seven-great-beers-pair-baseball-season#Oa2wsrLX6JcERC3j.99

U.S. wine sales up only 2.7 percent in 2013 as competition increases

SACRAMENTO — U.S. wine shipments increased 2.7 percent to 370 million cases last year, but sales slowed as liquor and beer companies tried to lure drinkers away from wine with an array of new products, an industry analyst reported Wednesday.

“It wasn't a great year for wine overall, but it was a growth year ... and there were many success stories,” said Jon Fredrikson, president of Gomberg, Fredrikson and Associates, a Woodside wine industry consulting firm.

Fredrikson spoke at the Unified Wine & Grape Symposium in Sacramento, the largest wine industry conference in the United States. More than 15,000 people attended, organizers said.

The wine market had been growing rapidly in the last decade, with case sales up 50 percent since 2001.

But with limited vineyard planting, and small crops in 2010 and 2011, the industry essentially ran out of wine in 2011, Fredrikson said. Those short harvests led to higher grape prices, and some wineries passed those price hikes onto consumers, leading to fewer shipments of economy-priced wine in 2013, he said. Sales of moscato, the varietal that was popularized in rap songs and was a hit among younger drinkers for the past two years, slowed.

“Where did those people go? Did they go to flavored cocktails?” Fredrikson asked. “I'm a little nervous about where these consumers are going.”

Meanwhile, a plethora of drink options made it onto store shelves, and the wine industry faced increasing competition from spirits and craft beers.

The wine industry needs to innovate to capture and hold the attention of drinkers as alcohol consumption in the U.S. grows, Fredrikson said. Craft breweries and cider makers are booming, and may be luring some drinkers with their “late harvest” beers instead of wine.

“The glamour of wine is rubbing off on others, so now we have beer sommeliers,” Fredrikson said. “Have you heard this before? Where are they getting all these ideas from?”

Wineries have succeeded in developing direct relationships with consumers, bypassing distributors to ship from the winery straight to consumers' homes, Fredrikson said. California wineries can now ship to 40 states in the U.S., helping wineries increase direct-to-consumer sales 9.3 percent by volume in 2013, he said.

“Now we have every kind of wine club with every organization, magazine or newspaper having a wine club to deal with,” Fredrikson said. “So that's become extremely competitive.”

Domestic wines also faced increasing competition from foreign producers. The Alcohol and Tobacco Tax and Trade Bureau approved roughly 100,000 new labels last year. France outpaced California, adding 26,340 new labels in the U.S. compared to California, which added 21,445 labels.

“It was a brutally competitive market,” Fredrikson said.

Wine and liquor were the preferred drinks among drinkers younger than 30 years old, an improvement compared to two decades ago, Fredrikson said. In 1994, 71 percent of drinkers in that age group preferred beer over wine and liquor. But in 2013, beer was the preferred drink for only 41 percent of drinkers in that age group.

Red blends were hot in stores and soared in most price segments, enjoying 10 percent growth in shipments, while pinot grigio enjoyed 6 percent growth in stores. Pinot noirs priced above $10 showed solid gains, with 20 percent growth in the $10 to $14 segment, 15 percent growth in the $14 to $20 segment, and 13 percent growth for those priced $20 and up. Chardonnay saw losses in the $3 to $7 segment, but grew 7 percent in the $10 to $14 segment.

Wine sales at restaurants were relatively sluggish.

“People haven't come back to spending as lavishly as they have in the past,” Fredrikson said.

Even so, there were star brands that enjoyed outstanding growth. E&J Gallo, Constellation Brands and Jackson Family Wines were named among the hottest wineries in 2013, while Bogle Vineyards took top honors as the winery of the year, Fredrikson said.

“All the Jackson Family Wines numbers are off the charts at year's end,” Fredrikson said. “They had a huge vintage and they're pumping out these great wines.”

Article Sourced From:  http://www.pressdemocrat.com/article/20140129/business/140129520#page=2

How Green Juice Saved a Man's Liver and Launched Juice Shop

Welcome to Racked's Fitness Week: five days of workout coverage, so that you can start your New Year's resolutions off right.
 

 


 
There's a lot of hype when it comes to juicing and cleansing, and we're never really sure how much of it's legit. But Charlie Gulick's health journey tells a much greater tale than that of just another fad diet. As a freshman in high school, he returned from a surfing trip to Central America having contracted a rare liver condition called Primary Sclerosing Cholangitis. Doctors told him he faced a lifetime of health battles—and that he would eventually need a liver transplant. Gulick and his family sought alternative solutions, and he eventually checked into the Hippocrates Health Institute in West Palm Beach, Florida, where he was placed on a strict regimen that emphasized raw, vegan foods and juice. After six weeks, Gulick's health improved drastically and his liver checked out as normal. The doctors called it a miracle.
Juice Shop officially began a few years after Gulick's recovery. Following his return to his family's home in the Outer Sunset with his health restored, Gulick's family joined in on the green juicing to support the eldest son's health journey. Eventually friends and neighbors were asking for juice, and that's how the Gulick brothers (Charlie, Ben, and Jake)—and now, Charlie's wife Lina—decided to launch the business. Currently with three store locations in SF (Cow Hollow, Hayes Valley, and FiDi) and one location at the Town Center at Corte Madera in Marin, Juice Shop continues to grow with demand. The fifth shop will open by the end of this month in SoMa. Read on to learn more about Gulick's thoughts on juicing and cleanses, the challenges of growing his juice business, and his own personal juicing (and surfing) schedule.
Your health journey is astounding. How did your personal relationship with juicing shape Juice Shop into its present form?
"After that surf trip and being sick for about six years, and to finally feel better—it really helped me to see the transformational power of juices and what I like to call a regimen. When I first came back from the Hippocrates Health Institute, my family was making quarts of juice, fresh everyday, out of our home kitchen. Friends and neighbors would ask for some for themselves. Eventually it grew to a point where we had to move into a central kitchen to keep up with demand. But by then, we knew we had something that people wanted and needed. And we actually approached the guys at WoodShop to learn about growing a brand and a business before we attempted building Juice Shop. Then we started with home delivery before growing into our first store on Union Street.
When did you launch? What was the juice landscape in SF like at the time you decided to sell your juice?
"It was 2008 and there weren't any retailers at that time that sold fresh, green juice from thoughtfully sourced ingredients and in glass bottles. It wasn't like what it's like now. From what I learned at the Institute, it's best to drink fresh and live. But it's not always possible for people to make their own juice in their own kitchens every day. So that was the goal of opening Juice Shop: to provide people with an alternative source for the freshest juices with a real focus on the ingredients. The sourcing was the most challenging part. Oh, and working with the health department to ensure the quality and safety of our live, non-pasteurized juices."
What's your current relationship with juicing? How frequently do you juice cleanse?
"I still drink juice everyday—at least one time per day and up to four to five times tops. For cleanses, I'll do one a few times a year. But I plan in advance for them and roll it into a monthly plan. My wife, on the other hand, likes to do one day per week, and that regimen really works for her. She looks forward to that day every week."
And what's your stance on cleanses? They always seem to be a controversial topic in the health and fitness worlds.
"I don't think cleanses are for everyone. Cleanses need to be used intelligently, and the person using the cleanse needs to consciously think about food before and after the cleanse. You can't finish one then eat a steak. In the cold-pressed juice form, the nutrients are in an instantly absorbable state. And it's a great resting period for your digestive tract. That being said, we don't like to push the cleanses. And in general, people should be really aware of the company's practices going into a cleanse and to be sure that the juices aren't compromised—that they're really live, fresh, organic juices."
Do you have any tips for those looking to try a juice cleanse for the first time?
"We offer four super-basic levels and one is an intro level that uses both fruit and veggie juices. Even though strictly green juices lie best within our core values, we think it's important to offer an easier regimen for those starting out with cleanses. And to start, any incremental amount of time is a good starting point. For the full benefits of a juice fast, we recommend five days. But to begin with, one day is a good start."
What have been some of your biggest challenges with growing Juice Shop?
"I think a big challenge is trying to educate and inform our customers about juicing and not just selling the product. It's also been a challenge working with the Health Department from a food safety standpoint. But it's also rewarding to be a guiding force for developing the proper protocol for raw juice."
What are the biggest rewards?
"One is the opportunity to create a business that supports our "family," which includes all our great employees, too. Another is working with my siblings and my wife. I get to spend a lot of time with the people I love. And finally, to be a part of something that I'm committed and passionate about is very meaningful for me."
And, just have to ask, are your killer posters for sale? The ones that say "Drink Juice, Go Surfing"?
"No, not yet, but so many people ask for them, I think we'll have to start! Those posters are from Western Editions. Those girls are amazing. They make all our letterpress."
Okay, now for the lightning round…
Veg or Fruit?
"Veg"
Sweet or Bitter?
"Bitter"
Ocean or Mountain?
"That's easy, ocean"
Twin fin or quad?
"Twin fin"
City or country?
"Used to be more city, but now, more and more, country"



Link to Original Articles & photos:   http://sf.racked.com/archives/2014/01/10/why-charlie-gulick-believes-in-the-power-of-green-juice.php

Less is more in preparing peach splits

Bananas, move over. It's time to share the split spotlight with seasonal fruit, and peaches are an ideal choice.

We all know what goes into a traditional split - a banana sliced lengthwise, a couple of types of ice cream, several kinds of sauces, whipped cream, nuts and a bright red fluorescent maraschino cherry on top. Yet, with apologies to banana split aficionados, this rendition often looks and tastes as if someone had cleaned out the refrigerator and freezer. There's way too much going on. It's a piled-up mess.

My version goes by the principle that less is more. I take the basic split premise but remove some of the ingredients. All the flavors stand out.

To make a peach split, you could simply peel some peaches, cut them in half and add the toppings. But taking an extra step and poaching them in a dry rosé wine and reducing the poaching liquid to a syrup makes them extra special. And unlike ripe peaches, these won't turn brown if you don't eat them right away. You can prepare them in advance and refrigerate them overnight before serving.

It's important to use slightly firm peaches. While super-ripe peaches are the ones we choose for shortcakes and with our morning cereal, they turn to mush when poached.

For the same reason, once the peaches are added to the hot liquid, cook them at a low simmer - nothing higher. Leave the peels on to help them keep their shape, and then peel them after poaching.

Once the peaches are done, cool them right away to stop them from cooking any further. Place the peaches and some of the liquid in a bowl, and cool them over an ice bath. The liquid cools faster and penetrates the peach, cooling it quickly as well. Or you can put the peaches on a large plate in a single layer and put them in the refrigerator.

You want to get the syrup consistency just right. Not reducing it enough will make it watery, and reducing it too much makes it sticky. Through trial and error I decided that winding up with 1 cup is perfect.

It's hard to tell while it's in the pot how much is left. When I think it's getting close, I pour it into a glass measuring cup to check. If it's over a cup, I put it back into the pot and continue cooking.

Keep in mind the syrup reduces quicker in the last half of cooking time than the first half. If you find you have reduced it too much and it gets too thick to pour once it's cooled, just stir in a little water, about 1 tablespoon at a time, until it is right.

A scoop of vanilla ice cream, a healthy spoonful of blueberry sauce (which also can be prepared in advance) and a sprinkling of toasted pistachios are the perfect embellishments.

Rosé Wine Poached Peach Splits

Serves 6

The peaches can be poached and the poaching liquid can be reduced a day in advance. Store both, covered, in the refrigerator. The Blueberry Sauce can also be made ahead. Bring both to room temperature before serving.



Blueberry Sauce
1 pint blueberries
2 tablespoons sugar
Peaches
3 slightly firm peaches
1 750 ml bottle rosé wine, about 3 cups
2 1/2 cups water
3/4 cup sugar
-- Large pinch of kosher salt
-- Grated zest from 1/2 lemon
1/2 cinnamon stick
To serve
6 scoops vanilla ice cream
1/4 cup coarsely chopped roasted, unsalted pistachios

For the sauce: 

Put half the berries and all of the sugar in a small saucepan; cook over low heat, stirring frequently, until the berries give off their juice and the sugar dissolves. Increase to medium-low and cook until the berries break apart, about 5 minutes. Add the remaining blueberries and cook 3 minutes. Cool to room temperature. Makes about 1 1/2 cups. Save any extra for another use.

For the peaches:

Halve and pit the peaches. Reserve the pits.
In a large, nonreactive saucepan, combine the wine, water, sugar, salt, lemon zest and cinnamon stick. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to a simmer and add the peaches. Cover them with parchment paper or a plate to submerge them completely in the liquid. Cook at a low simmer just until the peaches can be easily pierced all the way through with a small knife, about 12 minutes.

While the peaches are poaching, make an ice bath by filling a medium bowl one third full of ice and adding water until the ice is covered. Have ready a second bowl that fits into the ice bath.

Use a slotted spoon to transfer the peaches to the second bowl with about 2 cups of the poaching liquid. Place the bowl into the ice bath. Let the peaches cool for 10-15 minutes or until room temperature. Remove peaches from the liquid, peel them and set aside; save the skins.

Add the cooled liquid, reserved pits and skins to the saucepan with the remaining poaching liquid and bring to a boil over high heat until it is has reduced to 1 cup, about 40 minutes. Remove from the heat, strain through a fine-mesh sieve into a clean bowl; discard the solids. Let cool to room temperature. You can speed things up by placing the syrup over an ice bath or in the refrigerator.

To serve: 

Place a peach half, cut side up, into 6 wide bowls. Place a scoop of vanilla ice cream on top then spoon some of the reduced rosé syrup around each peach. Spoon a little Blueberry Sauce over the ice cream. Scatter pistachios over the ice cream and around the peach.

Per serving: 

404 calories, 4 g protein, 58 g carbohydrate, 10 g fat (5 g saturated), 29 mg cholesterol, 61 mg sodium, 3 g fiber.




Article & photos sourced from sfgate.com:
Written by: Emily Luchetti
http://www.sfgate.com/recipes/thebaker/article/Less-is-more-in-preparing-peach-splits-4739258.php#page-2

21 intriguing restaurants to greet 2013



James Syhabout will open his third Oakland restaurant,
Box & Bells, this year. Photo: John Storey



The year 2012 was very robust in terms of Bay Area restaurant openings, but 2013 looks to be even busier. Here are 21 places to look forward to this year: 

Ramen Shop. Let's start in Oakland. Set to open this weekend, Ramen Shop is the brainchild of three friends from Chez Panisse - Jerry Jaksich, Rayneil de Guzman and Sam White - who will put a NorCal spin on their passion, ramen. In fact, Ramen Shop will be the first of several big openings this year in the Rockridge neighborhood, bringing us to ...

 Box & Bells. This third Oakland restaurant from James Syhabout - chef-owner of Commis and Hawker Fare - will take the spot of the defunct Somerset. There will be a gastropub vibe, with late-night grub aplenty.

 A16 Oakland. Completing the Rockridge triumvirate is the 510 spin-off of San Francisco's A16, in the former Hudson/Garibaldis. This time around, co-owner Shelley Lindgren will have a full liquor license, which means her southern Italian wine program will be complemented by spirits.

 Saison. Last month, Joshua Skenes packed up his copper pots, tweezers and even the stove at his Michelin two-star destination and shipped them a few blocks northeast to 178 Townsend St., where Saison will be reincarnated in coming weeks. A coal's throw from the ballpark, the new iteration will be grander and more ambitious.

 Aziza 2.0. Mourad Lahou - chef-owner of Aziza in the Richmond - finally found his downtown space on the ground floor of the Pacific Telephone Building, the historic Art Deco skyscraper at 140 New Montgomery St. The more cosmopolitan, still-unnamed incarnation of Lahlou's modern Moroccan restaurant will be 6,000 square feet plus, and is due in fall, the same time as its neighbor across the lobby ...

 Whiteside Company. Thad Vogler of Bar Agricole swooped in on the smaller space in the Pacific Telephone Building for this all-day restaurant, cafe and bar named after a turn-of-the-century San Francisco dried foods producer.

 Coqueta. Michael Chiarello has made his name by cooking Italian food at his Yountville restaurant Bottega and on the Food Network. But for his first foray into San Francisco, Chiarello is venturing into Spanish cuisine. He plans to open Coqueta in the spring in the Pier 5 space of the short-lived Lafitte.

 Hard Water. Next door on Pier 3 will see another well-known chef tackling a new cuisine. Charles Phan will venture into Louisiana flavors and bourbon with Hard Water. Phan is also doing the food service for Hayes Valley's SFJazz Center, due in late January.

 Bouli Bar. Amaryll Schwertner and Lori Regis are opening this second restaurant, next to their Boulettes Larder in the Ferry Building. The focus will be on flatbread and pizzas.

 The Exploratorium. Along with Bon Appetit Management Co., Coco500's Loretta Keller is running the two cafes at the museum when it reopens in the spring on Pier 15. Naturally, the science of food - fermentation, curing, etc. - will be a topic of exploration.

 Bi-Rite Divis. The second location of the Mission District's food mecca should come to fruition at 550 Divisadero St., next door to another neighborhood anchor, Nopa.

 B Patisserie. Star pastry chef Belinda Leong (Manresa, Gary Danko) gets her own patisserie/bakery near the corner of California and Divisadero. Her partner is baking pro Michel Suas.

 Hapa. Richie Nakano's popular ramen stand is slated to evolve into a Fillmore brick-and-mortar shop this year. Ramen will be involved, of course, and a lot more.

 The Progress. Last year, State Bird Provisions was the most buzzworthy restaurant in the city, if not the country. But for Stuart Brioza and Nicole Krasinski, it was only half of the puzzle. This year they're planning to open a second concept in the same building.

 Trick Dog. Next week should see the expected opening of San Francisco's newest cocktail destination, Trick Dog, in the 20th Street-Florida complex that houses Salumeria, Central Kitchen and, soon, Sightglass Coffee. The barmen running the show are the Bon Vivants.

Red Dog. Lauren Kiino of the Ferry Building's Il Cane Rosso gets to spread her wings with Red Dog, her 100-seat SoMa spot. The Coi vet will create a menu centered around farmhouse cooking and the rustic dishes of France, Italy and America.

 Gather's S.F. expansion. The guys behind Berkeley's vegetable-centric Gather inked a deal to take over the former Marbella/Rex Cafe space on Polk. Major details, like the name, are forthcoming, but beverages will play prominently and chef-partner Sean Baker will be in the kitchen.

 AQ's sequel. Matt Semmelhack and chef Mark Liberman are following up their SoMa hit AQ with a new restaurant on the same block. It doesn't have a name yet, but early plans call for fire-cooking.

 Duende. Like Chiarello, Oliveto vet Paul Canales is making the jump from Italian to Spanish cuisine, with this month's planned opening of Duende a half block from Oakland's Fox Theater. It will also feature a retail component and live music.

 The Company Bar & Kitchen. Michael Mina has opened many restaurants across the nation, but the Bay Area remains his home base. This year, he'll add this East Indian restaurant on Steuart Street to his portfolio, making it his fourth restaurant in San Francisco.

 1601 Bar & Kitchen. San Francisco has many types of restaurants, but 1601 Bar & Kitchen will be its first Sri Lankan one. It will be at the corner of Howard and 12th streets, with chef Brian Fernando at the helm.



Owner/chef husband and wife team Stuart Brioza and Nicole Krasinski
in the kitchen of State Bird Provisions in San Francisco, Calif.,
on Saturday, February 25th, 2012. Photo: John Storey



And for a bonus: Also worthy of your radar in 2013: Michelle Polzine's 20th Century Cafe, Mamacita's Cole Valley spin-off (Padrecito?), the Rainer brothers' project on Fillmore, Charlie Hallowell's Oakland butcher shop, Franck LeClerc's brasserie in the current Hecho, Local Mission Market, Scott Youkilis' Hi-Lo BBQ, Burma Superstar's Mission branch, Stock in Trade in the former La Barca, Sous Beurre on 24th Street, and Tacolicious spin-off MF Chicken in Noe Valley.

 That doesn't include all the restaurants - Tacolicious, Gott's, Pizzeria Delfina, Asian Box, Rosamunde - expanding to the East Bay and the Peninsula. Also, some old-timers expect to be resurrected: the Gold Dust, Sam Wo and Tu Lan. Whew.

And that's just the tip of the iceberg. The North Bay, which looks relatively quiet now, is sure to see some openings. We'll continue to cover all of these projects - and more - in this space and, as news breaks, online at Inside Scoop SF: insidescoopsf.sfgate.com.

Paolo Lucchesi is a San Francisco Chronicle staff writer. E-mail: plucchesi@sfchronicle.com Twitter: @lucchesi

Central Kitchen - Offers Brunch Menu Starting Nov. 11

Central Kitchen is part of the ongoing conversation about what ‘Californian cuisine’ means. California is a young state, and right now it’s an exciting time to be collectively working towards a defined reality of what our cuisine is. They are sourcing locally and sustainably, and aim to create an evolving menu of refined food in a casual setting.

Central kitchen brunch starts on Sunday, November 11th. They will serve brunch from 10am -230pm, half the tables will be open for walk-ins but they will also take reservations on Open Table.

Please note that central kitchen is open for dinner only but the sister restaurant salumeria, who we share a courtyard with, is open Monday – Sunday 9am-7pm.

 

 

 

Who doesn't like dessert?

Need a Wine Country Weekend?

During this well weathered week in San Francisco many minds are flocking to the ideas of sunny vacations or even a simple day trip. Why not end this week by taking a trip to beautiful and picturesque wine country.

Sonoma Valley, CA offers some of the worlds best wines, walking trails, hotels & Inns and tons of history.

Not only can you take bike tours through the vineyards, or sample all the wines and champagnes produced right in the valley, but this weekend there is an awesome fundraising event called 'Battle of the Bartenders'!

All the proceeds of this event go to charity, but don't think that means it is any less of a party!

Handfuls of local wineries, bars, and restaurants all participate to make this All-You-Can-Eat-Drink event a memorable one.

Here is a list of the Participating vendors:

                             Town Square - going for the 3-peat for "Best Bartender",    repeat of "Fan Favorite Drink" &  "Best Booth"

Mary's Pizza Shack


El Dorado Kitchen (EDK)


Meritage

Fairmont Sonoma Mission Inn & Spa
 

Saddles at MacArthur Place

Steiners Tavern


Murphy's Irish Pub

Blue Moon Saloon

Moose Lodge

HopMonk Tavern

The 2012 Battle erupts at the Sonoma Veterans Building Saturday, October 13th at 6 PM. All proceeds benefit The Native Sons of the Golden West Parlor #111 and Jack London American Legion Post #489. So your money goes to our troops, children's charities and back into the community!

For only $35 tickets purchased in advance, or $40 at the door you get a full evening of revelry. The Battle itself heats-up every year as the rivalry's grown between the local bars and restaurants, Town Square is going for the 3-peat in 2012! Silent Auction with wonderful items donated by our gracious business community. More food and spirits (generously provided by the competing bars and restaurants). This year 35 Maple Street, Sonoma's own spirits company is going to be on site pouring their Masterson's Rye Whiskey and Uncle Val's Botanical Gin. Train Wreck Junction is back for a second year, playing great country music!

Signs directing tourists to all wineries in Sonoma Valley.
 Get there by bike, foot, car, or limo service.

Last year over 500 people celebrated for charity. As we do every year we strive to improve the audience and contestants experience. Like Disneyland, only the rides are in your head.

*Please Drink Responsibly*

For more information and ticket purchase, visit the website:http://www.sonomabarbattle.com