Category Archives: Restaurants

I’m Aquarius by Metronomy – Mika’s Playlist

I’m a Capricorn but I’ve sang, hummed, jammed to Metronomy’s I’m Aquarius more in the last few months than to my own astrological sign. The beat is hypnotic, and Joseph Mount’s voice sinks into your soul when listening. It’s my recent go-to tune for blasting in the car while zipping around the city or playing on my iPhone when sweatin’ it on the bike after eating a pound of “crack and cheese” and a “vegan” doughnut (no, the vegan doesn’t make it healthier). But yup, I fell for that marketing trick earlier today…ate two in fact.

fillmore san francisco

The incredible wall of musical past at The Fillmore

Oh, and I recently experienced Metronomy live at the Fillmore. If you haven’t been, the venue is historic with the likes of Grateful Dead and Pink Floyd having performed there in the past. Next time you see a show at The Fillmore, arrive to the San Francisco neighborhood early and visit Fat Angel for some pre-show comfort food including the chicken pot pie or the gruyère, cheddar, parmigiano-reggiano, cayenne mac and cheese. Be sure to wash it down with one of their signature cocktails, bubbles, or their generous selection of beer. Shoop-doop-doop, ah…

fat angel san francisco

Dine at the bar under the sparkly chandelier at Fat Angel – just hope there’s not an earthquake

Learn more about Metronomy at metronomy.co.uk

Learn more about Fat Angel at fatangelsf.com

Learn more about The Fillmore at thefillmore.com

Napa Valley’s PRESS Restaurant Welcomes Executive Chef Trevor Kunk

PRESS Spring Vegetable Soup (Photo: Morgan Bellinger)

PRESS Spring Vegetable Soup (Photo: Morgan Bellinger)

With its close access to abundant produce, non-brutal winters and a sunrise and sunset in an idyllic setting, Napa Valley offers a very enticing lifestyle to a chef. So, it’s absolutely no surprise that another talented New York chef has chosen to relocate and start a new life chapter in Northern California. Chef Trevor Kunk spent the last seven years as the chef de cuisine of Blue Hill New York, winner of 2013’s James Beard Award for Outstanding Restaurant. At Blue Hill, he worked closely with renowned chef Dan Barber, working his way up from cook to sous chef and then finally on to chef de cuisine, a position he held from 2007 to 2014.

St Helena’s farm-driven steakhouse PRESS was in need of a chef to take full advantage of the agricultural bounty with its exclusive relationship with local Rudd Farms and the Chef’s Garden at Edge Hill. The timing was right since the farms were ramping up production of their sustainable produce and herbs, free-range eggs, heritage-breed pigs, and honey. PRESS found an ideal match with Chef Kunk and his extensive knowledge and experience in the industry along with his passion and commitment to the sustainable food movement and land stewardship.

With summer quickly approaching, PRESS just opened up their new outdoor patio with fire pits, heated seating and a wine country view. Did I also mention that they have an award-winning wine list and some pretty creative cocktails? Just another reason to head on over to PRESS and experience Chef Kunk’s cooking.

Executive Chef Trevor Kunk credit Morgan Bellinger

(photo credit: Morgan Bellinger)

“The Northern California growing season is simply remarkable. To be able to showcase asparagus for four months out of the year, instead of just a few weeks, is incredible.”Chef Trevor Kunk

Learn more about PRESS Restaurant at pressnapavalley.com

 

 

Westfield Dine on Time with Lark Creek Steak

Plating with Lark Creek Steak Chef Ismael Macias

Plating with Lark Creek Steak Chef Ismael Macias

I’ve recently partnered with Westfield Labs and restaurant Lark Creek Steak to create an exclusive dish with Chef Ismael Macias. Starting today, you can order this dish with the Westfield Dine on Time app or on the website for scheduled pick-up or delivery for easy and convenient dining. It’s incredibly easy and convenient which makes it absolutely ideal for busy folks who don’t want to skip out on taste with their hectic work schedules.

It was wonderful working with Chef Macias. He’s been with the Lark Creek Group for over fifteen years, and recently decided to venture out of San Francisco to the world culinary stage to stage at some of the best restaurants in the world. He’s already an experienced chef, but with his new-found skills and techniques working with the most-experienced chefs from around the globe, it’ll be exciting to see what he’ll bring back to the Bay Area.

Westfield Dine on Time - Food Fashionista Mika Takeuchi - Lark Creek Steak Ismael Macias

Chef Ismael Macias of Lark Creek Steak and I created the Bacon-Wrapped Mary’s Free-Range Chicken Breast which includes artichoke, maitake mushrooms and chicken jus. It’s well-balanced and satisfying. The Niman-ranch bacon is finished slightly crisp and adds a bit of much-needed saltiness to the tender and juicy chicken breast. No surprise for the Bay Area, but we made sure to hand-pick and incorporate all local ingredients.

Chef Macias and my Rosemary Chicken dish. Doesn't it make you hungry!

Chef Macias and my Free-range Chicken dish. Doesn’t it make you hungry!

 

 

LarkCreekSteak In-App

Make sure to try out the app and order this exclusive dish or the one of many other temptations on the menu. Westfield will make a donation on behalf of the Tastemaker with the most exclusive dish orders to the San Francisco-Marin Food Bank,

My fellow participating Tastemakers and their Westfield Dine on Time pairings include:

  • ·         Andi Fisher, Misadventures with Andi with M.Y. China Chef Tony Wu
  • ·         Melissa Sanchez, Savvy in San Francisco with Cupola Pizzeria Chef Marc Tennison
  • ·         Tara Condell, Food and Other Things with Straits Chef Julian Yeo
  • ·         Anita Chu, Dessert First with CocoaBella Chocolates Founder Michael Freeman
  • ·         Brenda Ton, Bites & Bourbon with Sorabol Korean BBQ & Asian Noodles Chef Theresa Lee

 Download and learn more about Westfield Dine on Time HERE

Molina in Mill Valley

Molina Mill Valley

Chef Todd Shoberg’s new restaurant Molina opens tonight in downtown Mill Valley. The intimate Doug Washington-designed restaurant is both chic and cozy creating an inviting backdrop for Shoberg’s casual and comforting cuisine. The daily changing menu will highlight just-plucked produce from nearby Marin farms and seafood from local rivers and ocean waters. There will also be an available vegetarian or vegan offering for the health conscious, non-carnivore. Try the Manila clams with pork belly and Calabrian chile in uni broth or the Monterey Black Cod in Douglas fir miso broth. On a side note, the tunes spinning on the record player are groovy, but the acoustics in the place are a bit roaring. They are very aware of the issue and working on a solution.

 

Molina-MillValley-Food Fashionista

Details = fresh flowers, lit candles, dim lightingimage

Half Chicken with roasted asparagus panzanella, Monterey Black Cod, Hand cut Kennebec fries (oops, ate a few fries pre-photo)imageFor more info, visit Molina

Half Moon Bay Brewing Company on the PCH

Half Moon Bay Brewing Company

Just a short jaunt from San Francisco is the picturesque coastal town of Half Moon Bay – the famed spot where surfers from around the globe gather to attend the annual Mavericks surf competition, and a relaxing spot along the Pacific Coast Highway where some lucky locals get to call home.

Half Moon Bay Brewing Co.- Food Fashionista

One thing residents and visitors have in common when they find themselves with a little free time in this coastal neck of the woods, is a visit to Half Moon Bay Brewing Company. Casual and inviting, this quintessential California surf shack was name one of America’s best beach bars by Travel + Leisure magazine. Beer lovers will appreciate the 1,200 square-foot Mavericks Beer Garden and on-site brewery, where hand-crafted, award-winning Mavericks® Beers & Ales are piped directly to the bar. The Mavericks Amber Ale won a bronze medal in the 2012 World Beer Cup, and the Ocho Barril Saison won Best in Show for session beers and the gold medal in the Wood/Smoke Ale category at the California State Fair in June 2013.

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At a recent Beer vs. Wine dinner event, guests were treated to a four-course meal prepared by Half Moon Bay Brewing Company Chef Gaston Alfaro with select pairings of beer and wine from in-house brewmaster James Costa and Hatcher Winery’s Sewell Hatcher respectively.

The evening’s dishes spotlighted local farms in every course and although ballots were taken at the end of the meal to determine a winner, it was no doubt a friendly competition where diners, and all those tinvolved were asking themselves…why isn’t beer and wine simultaneously paired with every meal.

Half Moon Bay Brewing Co.- Food Fashionista

Here are some more photos from the event, and a schedule of some upcoming beer and cheese (yup, you heard it right) dinners taking place at the brewery:

CHEESE & BEER MENU 2014

March 1-8
Chicken with Cilantro Lime Vodka Cream Sauce, Red Hawk Cheese and Sundried Tomatoes
Paired with Princeton-by-the-Sea IPA

March 9-15
Savory Spinach and Cheesy Artichoke Bread Pudding
Paired with Bootlegger Brown Ale

March 16-22
Gourmet Grilled Cheese Panini with Housemade Beer Bread
Paired with Big Break Ale 

March 23-31
Queso Blanco with Cochinita, topped with Housemade Beer Bread Crumbs
Served with Crispy Pita Chips
Paired with Mavericks Amber Ale

For more info, visit Half Moon Bay Brewing Company