- California Culinary Travel, California Food Fairs, Fests & Markets, Food Destinations, Food Haps Blog
Bay Area Science Festival Includes Events for Eaters
The 2012 second annual Bay Area Science Festival includes numerous events exploring the neurobiology of nibbling, the physiology of feasting, and other intersections between science and food. At San Francisco’s Castro Theatre on Saturday night, October 27, superstar Food Network chef Alton Brown headlines “Ten Things About Food I Feel Pretty Sure About,” an interactive presentation detailing the kitchen as laboratory, and the science of American food as Brown knows it, from home kitchen experiments to nutritional milestones. That same night at Stanford University, Harold McGee (author of On Food & Cooking: The Science & Lore of the Kitchen) shares the stage with Stanford chemistry professor Richard Zare (Stanford University,…
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San Francisco Cooking School Teaches Culinary Intuition
by Laiko Bahrs “When cooking go by your own taste. When baking follow directions.” That’s a quote I wrote long ago to remind myself to follow my intuition in the savory kitchen but read the recipe in the pastry and baking part of the kitchen. This thinking has worked really well in my kitchen explorations over the years. So it’s exciting when I can say that I am involved with a new cooking school opening in San Francisco which has a philosophy that aligns with mine! San Francisco Cooking School, founded by instructor Jodi Liano was created to teach culinary intuition to cooks who want to work in the food…
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Wine Country Meatopia: COCHON Heritage Fire in Napa
By Emily Shartin, Epicuring As always, COCHON Heritage Fire in Napa never fails to impress. This year’s installment, held at the River Terrace Inn, featured several Bay Area chefs showing off their skills in whole-animal cookery for a captive audience eager to chow down on everything from goat to lamb to pig to rabbit to fish. Heritage breeds were the star of the show, alongside the region’s best produce and — this being wine country, after all — glass upon glass of world-class beverages. We started our afternoon with sips of Robert Craig‘s rosé of Zinfandel as we perused all the glorious food that was on offer. Team Toast was…
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2012 San Francisco Street Food Festival & Night Market are going to be off the hook !
By Susie Wyshak Stop eating now and save your appetite: We had a chance to preview many of the food vendors who will surprise and delight the throngs at the August 18, 2012 San Francisco Street Food Festival. Photos below = 1,000 words. What looks really amazing this year is the night market on August 17th at the Alemany Farmer’s Market — a historic market where “the locals” shop on Saturday mornings, where stalls are painted with murals representing the typss of produce sold in that stall. On Sundays the market area hosts a flea market. With 27 food vendors, The Night Market, a benefit for La Cocina, is…
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Alice Medrich Made Sinfully Great Desserts at Paulding & Co Cooking School
by Susie Wyshak, Epicuring Alice Medrich made a tall promise to our class at cooking school Paulding & Company in Emeryville, which teaches adults and kids through summer camps as well as doubling as a cooking school filming location (as seen in Hereafter) and training ground including animators for the Pixar movie Ratatouille. To demonstrate the promise of her new book, Alice announced she would make 4 desserts in 2 hours and leave room for conversation. As we tasted desserts, sipped Perrier and coffee, and he not only finished with time to spare but turned out some really unique twists on classic recipes that make her new book Sinfully Easy…
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Michael Chiarello’s uniquely NapaStyle Culinary Program enlightens
By our Napa Valley Epicurator, Annette Hanami, The Wine Muse Napa Valley has its share of cooking classes with distinct approaches, some academic like at the CIA and many created to sell a particular vendor’s or vintner’s products. Michael Chiarello’s new NapaStyle Culinary Program in Yountville is unique in that it doesn’t feature his wines, recipes or even his products, of which there are many. The program is essentially an educational symposium around sustainable food that takes place on a weekly basis, featuring chefs, authors, growers, artisanal producers and vintners, all of whom share their own culinary passions and distinct POVs with guests. The new culinary program takes place every…
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May 19th 2012 Food Revolution Day
The first annual Food Revolution Day was a great success: we raised awareness with a large audience of kids and adults, and hopefully inspired some change in their food habits, along with sharing better food and education. Thanks to everyone who came out to support it, and especially to CUESA for hosting the demos and Sprouts Cooking Club for creating our kids demo. Susie, Maya and I had so much fun working on this, giving tours, arranging demos and meeting everyone associated with it. We can’t wait for next year! Here’s the blog post written about the San Francisco Food Revolution Day by the lovely Shannon Longnecker of the Jamie…
- Best Eats & Foods Lists, California Culinary Travel, California Food Fairs, Fests & Markets, Food Destinations, Food Haps Blog
Epicuring’s List of Annual Food & Wine Events & Festivals
Behold, our long over due list of Annual Food & Wine Events & Festivals in California. We found 126 (!), which means every weekend there are at least 2 things to do to around the state. If you see any of your favorites missing from the list, please let us know at happy at epicuring dot com.
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SF’s Weekly Farmer’s Markets Locations & Schedule
Courtesy of SF Weekly and our friend Sean Timberlake, here’s the full list and calendar of SF Farmer’s Markets & Schedules. Where do you frequent?
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Food Craft Institute Launches – Master Classes for Jammers and Picklers in 2012
We’ve been in the know about The Food Craft Institute for months, and are so happy to finally share the mission of FCI, and the series of Master Classes they are launching this spring. There is no other organization doing anything this ambitious for food crafters, and our own Susie Wyshak will be an instructor on the business of food. The Master Classes they are launching first are on Jams, Marmalades and Chutneys, over 12 weekends from April to July. The program will teach traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their…
