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Rising Star - John Paul Carmona

For John Paul Carmona, farm-to-table has always been a way of life. Manresa's chef de cuisine was born in El Salvador, where his father had a small farm and cafe, and some of Carmona's fondest memories involve sourcing and savoring meals. "It was a ...

From JANNY HU, San Francisco Chronicle,  8 Mar 2010

Tasting Room - Etude Wines

Add Etude to the list of wineries that underwent a major makeover last year. Its old administrative offices have been transformed into a vast wonder: a gleaming, loftlike tasting room that defies the building's gray stone exterior. Etude's renovated ...

From JANNY HU, San Francisco Chronicle,  28 Feb 2010

'Counter Culture' - stories of waitressing

"She just turned 79," Jean says of her sister, pointing toward a cluster of balloons in the corner. "Those were for her birthday party." "I'll be 81 in April," she says with a smile. "Customers are what keep me and her young." Still working, still ...

From JANNY HU, San Francisco Chronicle,  25 Feb 2010

Related Topics: Food & Wine Magazine

Flower design school helps students blossom

But this isn't a wedding. It's class time at the 3-month-old San Francisco School of Flower Design, and Gaffney's students are showing off their newly made creations. In mere minutes, they've turned piles of roses into neatly wrapped wedding bouquets, ...

From JANNY HU, San Francisco Chronicle,  9 Feb 2010

Related Topics: Martha Stewart

Winter melon makes light, refreshing soup

Winter melons were among her proudest crops, and for good reason: Every year, she'd have close to a dozen little green fuzz balls growing on vines or in patches, and many longer than a foot by the time they were picked. My mom would use the dong gua - ...

From JANNY HU, San Francisco Chronicle,  8 Feb 2010

Nombe, S.F.

With a name that basically translates into someone who's a bit of a lush, this Japanese-style pub, or izakaya, is a spot for feasting and imbibing in a low-key setting. Husband-and-wife duo Gil Payne and Mari Takahashi (both formerly of Sozai) met ...

From JANNY HU, San Francisco Chronicle,  28 Jan 2010

Tasty highlights of Fancy Food Show

Past years' emphasis on bottled waters, salts and chocolates has given way to foods claiming enhanced nutritional value and those incorporating honey, flowers, spices and exotic flavors. During the three-day event, nearly 17,000 attendees sampled their ...

From LYNNE CHAR BENNETT, PAILIN CHONGCHITNANT, AMANDA GOLD, JANNY HU,KALENA ROSS, San Francisco Chronicle,  24 Jan 2010

Related Topics: Food & Wine Magazine

Osha Thai's sisterhood of success

But there was another, much more pedestrian, reason that made the name Osha Thai so appealing. "It's easy to say," Souksamlane admits with a laugh. With food as palatable as its name, Osha Thai has grown into one of the best-known ethnic restaurants ...

From JANNY HU, San Francisco Chronicle,  20 Jan 2010

Broccoli rabe packs peppery punch

Despite its name, though, broccoli rabe is more closely related to the turnip than broccoli, as evidenced by their similar leaves. It's characterized by ruffled leaves, baby florets and long stalks, and packs a pleasantly bitter taste. That peppery ...

From JANNY HU, San Francisco Chronicle,  17 Jan 2010

To weed or not to weed?

Their arrival is inevitable - whether by wind, birds or along for the ride in transported soil - but what to do with them is a matter of philosophy. I'm reminded of the adage: One person's trash is another person's treasure. A gardener might see some ...

From JANNY HU, San Francisco Chronicle,  17 Jan 2010

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