Tagged: ‘San Francisco’

Duck Liver Pâté

I was served this fabulous appetizer pâté de foie de canard at a cooking class with local chef Scottie McKinney decades ago at the newly opened Hotel Meridien in downtown San Francisco. We sat in the corner of the empty dining room for the demonstrations. Never having been much interested in eating pâté, I flipped for this one.

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Slow Cooker Vegetarian Black Bean Chili

There is chili and there is chili. Chili used to mean Texas style with meat and beans. Enter the vegetarians and the use of dried black beans, as called turtle beans, an integral part of Central American and Cuban cookery. They are easily found in the dried bean and rice section of the supermarket. Black bean chili was born and it has become probably the most beloved of all vegetarian dishes.

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My Catering Stories: Reflections on a Star of David

One day in early January I received a telephone call.”Hello, may I speak to Beth please,” came the soft toned voice. “Speaking,” I replied absentmindedly, used to unfamiliar voices inquiring about catering.”This is Mimi Fariña of Bread and Roses calling from Marin County. I am having a small fundraiser at Bill Graham’s house in Mill Valley next month and I was wondering if you, as a bread baker, would be able to do something for us.”

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The Legend, The Lore, and How to Make the Ultimate Buckwheat Crêpe

Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.

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Catering Stories: Two For One-Part 2

The counterpoint to the Victorian office party was that Nicole’s best friend decided to get married. The same day. And this was a marriage with a lot of excitement and happiness attached.

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Catering Stories: Two For One-Part 1

January 1988 started what was to be a good year for catering. It was an election year and Reaganomics had the country in the lull between Iran-Contra and the end of the Cold War. People were entertaining at home nonstop. I had a lot of private parties scheduled way into the summer. January is a great month to entertain since people are looking for some excitement in the dreary cold month following the Christmas holidays.

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