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  • +5

    Biting Into Sushi

    Biting Into Sushi
    During the past 20 years, sushi restaurants have sprung up in cities across the U.S. Included in the mix are traditional corner sushi restaurants, hipster bars flaunting innovative fusion cuisine, and combinations of the two paired with flashy displays and a bustling night life. At Tengu in Santa Monica, California, Chef Shunji Nakao creates a colorful mikuno roll packed with fresh ...
    Rated: +5
  • +2

    Planning for a Restaurant

    Planning for a Restaurant
    If you’re planning on starting a restaurant, you've got a lot of company. In my experience, more people seek advice on launching a restaurant business than any other type of business. While that doesn't make your task easier, it does mean I can help with some tips. To start, you need to plan your strategy very well. Your restaurant has to ...
    Rated: +2
  • +7

    Buying a Restaurant Franchise

    Buying a Restaurant Franchise
    There are many different types of business format franchises, but when most people think of a franchise business, their first thought is of food. The success and growth of the many big brand-name fast-food franchises makes this a logical first stop in the thinking process. When evaluating restaurant franchises, you must focus on the characteristics of the business from a franchisee's ...
    Rated: +7
  • +11

    Q&A: From Wine Director to Restaurateur

    Q&A: From Wine Director to Restaurateur
    Boris Nemchenok is the co-owner, wine director, and general manager of Uva Enoteca in San Francisco. He previously worked at Mario Batali’s Otto Enoteca Pizzeria in New York and EOS Restaurant & Wine Bar. *Chef's Blade:* How did you break into the restaurant business? Can you tell us a little about your personal highs and lows of your career? *Boris Nemchenok:* ...
    Rated: +11
  • +7

    Amuse Cochon

    Amuse Cochon
    We spent a blissful Sunday afternoon wallowing with the pigs so to speak at the Silverado Country Club event “Amuse Cochon” also now known as Cochon 555. The event concept, presented by Taste Network, is a friendly competition featuring five chefs, five pigs, and five wineries. Each chef was given an entire Heritage hog, each one a different breed from a ...
    Rated: +7
  • +3

    Home Cooking: Oyako Donburi

    Home Cooking: Oyako Donburi
    In 1975, Don Maloney, an American expatriate businessman who’d been writing a series of short columns for the English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these little vignettes, Maloney conveys a lot of the difficulties and oddities of a big fat white guy living in Japan — the sort of guy who, at least ...
    Rated: +3
  • +2

    A Little About Miso

    A Little About Miso
    Here’s the secret: miso is inexpensive, keeps for an amazingly long time, and is very versatile. So just buy some and play with it a little. The Basics On Miso There are a hell of a lot of kinds (see the Wikipedia entry if you want a not-entirely-comprehensive list), but the only ones you’re going to get without a big search, ...
    Rated: +2
  • +22

    Watching Food T.V.

    Watching Food T.V.
    We like to watch food T.V. at my house. We go on and off with watching the Food Network, but recently we really haven't been watching it at all. There are currently three food shows that are on a weekly rotation on my TiVo: • Hell's Kitchen (Gordon Ramsay/FOX) • _Last Restaurant Standing_ (BBCA) • _Top Chef_ (Bravo) I like each of ...
    Rated: +22
  • +1

    Review: Blue Heron Pale Ale

    Review: Blue Heron Pale Ale
    Having a beer, at the moment, thinking that it's been a while since I last kept track of what I drank. Maybe I'll start up again. Maybe here we go. Blue Heron is from Mendocino, and really, what complicated, flowery California micro-brew hasn't been for the last decade or two. The bottle says it was created in '85, and is full ...
    Rated: +1
  • +2

    Trying to Love Lambrusco

    Trying to Love Lambrusco
    So this stuff confuses me. I really want to like it. I've had a bunch of different kinds of it, and a couple of great bottles here and there, but also a lot of crap. It's my understanding that lambrusco was popular back in the 70s, but the market was then flooded by too much poor product, which caused a big ...
    Rated: +2
  • +1

    Reflections: Ordering Drinks at a Restaurant

    Reflections: Ordering Drinks at a Restaurant
    Lara and I went to Soi 4 in Oakland last night. It'd been a while since we'd been there, and I was feeling like I wanted to have an up cocktail, so I smoked a bit and we headed over. We sat down right away, and started in on the drinks menu. We've been going to Soi 4 for years, and ...
    Rated: +1
  • Rate

    The Spice Channel: Marjoram

    The Spice Channel: Marjoram
    I just recently found out that cumin, my go-to spice for Mexican food is key in making curry. Then yesterday I found out I've been pronouncing marjoram wrong my whole life and I realized that I don't even know where it comes from or if its a bush or a tree or what. My world was shaken. Well, my education is ...
  • +4

    How To Peel an Egg—Quickly

    How To Peel an Egg—Quickly
    On YouTube there is this video which seems to be produced by Sprint or something about how to "quick peel" an egg. As of this writing, the video has 1.8 million views, so either YouTube fakes its views, or a whole lot of people have checked this out and at least some of them believe it. Personally, when I watched this ...
    Rated: +4
  • +2

    One Day's Eating: A 24-Hour Project

    I'm Mitch, and here's the project: Keep track of every food you eat and drink you drink in one day, because knowing is actually awesome and entertaining. I did this a week or so ago. I spent the day tailgating at the Oakland Coliseum with my good friends, and partied with them again later that evening on the Rock Block. It ...
    Rated: +2
  • +3

    Restaurant Review: Dinner at Downtown (Berkeley)

    Restaurant Review: Dinner at Downtown (Berkeley)
    Before we walked into Downtown, appropriately situated in downtown Berkeley, California, my mom whispered to me about the ambivalent recent reviews she'd read of the place. "Apparently the food is really good," she said, "but we may be confronted with 'surly' or 'inattentive' service." Fortunately for us, this was not at all the case. Our server was excellent, always on hand ...
    Rated: +3
  • +7

    Breaking into the Restaurant Biz... By Accident

    Breaking into the Restaurant Biz... By Accident
    Many people ask this of me, whether they are guests conversing with me about food and wine, new friends or just great people I meet on the side of a mountain. I always look up into the sky, searching for the perfect answer. My path from a small town in New Hampshire, where people worked 9-to-5 jobs, to New York City, ...
    Rated: +7
  • +2

    The Wine Harvest

    The Wine Harvest
    Driving home today after teaching a class at COPIA in Napa I stopped by the Stanly Lane farm stand and was struck by how quickly the seasons had changed. The last two days of rain had made the once dusty field of pumpkins into a straw-filled marsh and the produce stand was almost empty, just a couple of squash , four ...
    Rated: +2
  • +3

    Carving Out an Autumn Pastry Menu

    Carving Out an Autumn Pastry Menu
    I’m the pastry chef at Zuni Café, a somewhat legendary restaurant in the city of San Francisco. With the guidance and knowledge of the chef and owner Judy Rodgers, we make simple, rustic, sexy, seasonal, Mediterranean inspired food from local, sustainable, and organic products. One of my favorite parts of working at Zuni is the availability of awesome ingredients. We are ...
    Rated: +3
  • Rate

    Eating and Drinking in San Francisco

    Eating and Drinking in San Francisco
    Since this is our first column in Chef’s Blade, I’d like to introduce myself. At the tender age of 21, I was selected to fill the Executive General Manager role of one of the largest and most respected restaurants of its kind in the San Francisco Bay Area. It was quite an honor and I was excited about what lay ahead. ...
  • +4

    My Life at the CIA

    My Life at the CIA
    I've just started my ninth and final semester - fingers crossed! - in the Bachelors of Professional Studies at the Culinary Institute of America. I have a bit of a crazy schedule. Tuesdays and Thursdays are booked. First class starts at 9:45 a.m. Last class ends at 9:45 p.m. One stupid night class until January. I've been trying to set my ...
    Rated: +4