Archive for the ‘Food hero’ Category

Eating SF: Heaven on earth at b. patisserie

April 10th, 2014
By



kouign amann
SAN FRANCISCO — When you live in Hawaii, far from any great land mass, you at one point will become a mule. You know the drill. You're getting on an airplane to get off this rock. Friends find out. They tell you beforehand to deliver this to so-and-so, and bring back things. Even if you don't speak to them beforehand, they will find out from Facebook or Twitter posts and text you.

So it is that I received a text while in San Francisco to go straight to b. patisserie and bring home kouign amann. "You have to go! It's orgasmic!!!!"

OK, so it's hard to ignore that many exclamation points, so I made friends with my cab driver and had him at my beck and call on the day of my departure. After dropping me off at the Persian restaurant Maykadeh for lunch, I promised a pear croissant in his future if he picked me up a few hours later and took me to b. patisserie en route to the airport later in the afternoon.

b. patisserie is the work of Belinda Leong and Michel Suas, founder of the San Francisco Baking Institute.

Leong began her career as pastry chef at Gary Danko, before leaving for Europe and working at restaurants and patisseries in Paris, Barcelona and Copenhagen. She seems to have brought back all their secrets because her pastries are divine.

People are particularly enamored by the kouign amann, a caramelized croissant with light candy crunch exterior and fluffy interior, that originated in Brittany, France. The ones I ordered were filled with chocolate, at about $4.50 apiece but soooooo worth the trouble of lugging them onto the plane.

I went straight from the plane to dinner, and they still tasted fantastic 11 hours later as my friends and I surreptitiously gobbled them up after dinner, like drug addicts in the dark parking lot beneath the restaurant.
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If you want to go or have a friend headed to San Francisco soon, b. patisserie is at 2821 California St. @ Divisadero St., Pacific Heights. Call 415.440.1700.

The earlybirds got the ramen burger

January 15th, 2014
By



keizoKeizo Shimamoto behind the grill at Taste Table, where he's cooking up his famous ramen burger.Nadine Kam photos

People started lining up at 8:30 a.m. this morning for a taste of Keizo Shimamoto's famous ramen burger, which caught national attention when it debuted at Brooklyn's Smorgasburg last fall.

All of a sudden, my New York friends were emailing me stories about this new food phenom created by Shimamoto, a ramen aficionado who started his Go Ramen blog to document his tasting and cooking adventures. In fact, one of these friends just found out about the Honolulu event and reports that the ramen burger still has the longest lines at Smorgasburg, which is why she hasn't been able to try it, even though she's in a condo that overlooks the event!


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Five months later, Keizo is here in Honolulu, where he has family, to cook up 700 burgers for those who might never be able to travel to NYC.

Of course, Hawaii diners (and shoppers) seem to have no problem with lines, and this one stretched around the corner from Taste Table, past Cocina, down to Ala Moana Boulevard.

Sadly, with about 400 people in line, and a three-burger per person limit, at $10 per burger—with many expressing the desire to pick up the maximum—not everyone will be able to get a bite, which is pretty much as you'd expect.

What's funny is that the first two women in line—Jean and Jane—both said they dreamed about the burger after learning about the special event, and when I asked Jane to describe her dream, she said she imagined soft cake noodles around a juicy burger, which is exactly what it is.

As an added treat, TT's Mark "Gooch" Noguchi added his own mashup of pork with gravy slaw on a ramen bun. Unfortunately, I didn't get to try this one. I was hoping to try it this morning, but after one look at the line, decided to go around the corner to Hank's Haute Dogs.

ralineThe line for the ramen burger stretches to Ala Moana Boulevard, about 400 people for 700 available burgers, and three burger limit per person. You do the math.

kraKeizo with his OG ramen burger, with noodle bun, grass-fed Kulana beef patty, shoyu glaze, green onions and arugula.

ra1Got a chance to try the burger last night, which tastes exactly what it sounds like, hamburger between soft, toothy cake noodles.

rabunsUnpacking the Sun Noodle ramen "buns."

Keizo Shimamoto brings his famed ramen burger to Taste

January 13th, 2014
By



ramenb

Keizo Shimamoto's famed ramen burger is coming to town.

The creation of the blogger-turned-chef became an instant hit when it debuted at Brooklyn's Smorgasburg last August.

In the beginning, 300 people lined up for one of his 150 ramen burgers. These days, he can sell 700 burgers in four hours.

You'll be able to get a taste at Taste Table in Kakaako, beginning 11 a.m. Jan. 15, until 700 burgers—at $10 a pop—are gone.

In a press release statement, Shimamoto said, "My grandfather was born in Hawai’i and many of my relatives from the Shimamoto family tree still live there, so it was only natural that I take the Ramen Burger to Honolulu."

The ramen burger comprises a burger patty sandwiched between fried Sun Noodle ramen noodles, with a secret shoyu-based sauce and spiced arugula.

Shimamoto, who's second-generation Japanese, began exploring his culinary roots by sampling ramen everywhere he went, and writing about it on his Go Ramen blog.

When the subprime mortgage crisis hit, he quit his mortgage company job and moved to Japan, where he worked at noodle shops and saw people eating a ramen sandwich with chashu pork, fueling his idea for a Japanese take on an all-American classic.

Can't wait to try it!
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Taste Table is at 667 Auahi St.

 

Drop into Santa's Gingerbread Village at Princess Kaiulani

December 24th, 2013
By



gingerbread sydney

The Sydney Opera House is the newest addition to the Sheraton Princess Kaiulani's Santa's Gingerbread Village.Nadine Kam photos

Adding to the festivities of the holidays, the Sheraton Princess Kaiulani's Santa’s Gingerbread Village is open for viewing through Jan. 2 in the resort’s lobby.

The village stands more than 14.5 feet high and more than 28 feet long, constructed with 320 gallons of icing, 150 pounds of dark chocolate, 50 pounds of white chocolate, and 100 sheets of gingerbread.

Executive chef Ralf Bauer’s edible winter wonderland took nearly half a year to complete. After years of perfecting the gingerbread buildings representing the quaint mountainside villages of his native Germany, including medieval churches, bell towers, train stations, a carousel, a skating rink, German Village with its castle, Swiss chalet and Alps, Bauer moved on to creating such iconic Hawaii landmarks such as Kawaiahao Mission Church, Moana Surfrider and Aloha Tower, as well as other world-famous landmarks such as Washington D.C.'s Washington Monument, the Eiffel Tower, London's Tower Bridge, and Nara, Japan's Yakushiji Temple.


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This year, he added the Australia's Sydney Opera House, which took three months to complete, as he engineered its sails of rolled sugar dough.

Bauer was assisted by pantry chef Amie Tungpalan, executive sous chef John Hightower and the hotel’s engineering department.
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The hotel is at 120 Kaiulani Ave. Call 922-5811 or visit www.princess-kauilani.com.

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The village started with executive chef Ralf Bauer’s desire to recreate the mountainside villages of his native Germany.

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The Aloha Tower in gingerbread, and incongruously, with snow!

Haiyan relief dinners slated

November 22nd, 2013
By



chefshope

More than 20 of Hawaii's top chefs are coming together to present an evening of food, drink and entertainment Nov. 25 at the Blaisdell Center, during the "Chefs for Hope" fundraiser for the Haiyan typhoon relief effort in the Philippines.

Doors will open at 5:30 p.m. for VIP tables with table service, at $5,000 for 10 people, as well as reserved seating of $1,500 for 10 people.

Doors will open at 6:30 p.m. for those purchasing $100 grazing tickets.

All funds raised will be donated to the Salvation Army. See the image above for participating restaurants, entertainers and drink purveyors.

Tickets are available at the Blaisdell box office from 9 a.m. to 5 p.m. Nov. 22, 23 and 25. Tickets are also available at Chef Chai at Pacifica. Call 585-0011.

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Adobo bone-in shortrib at Hy's.Photos courtesy Hy's

Hy's also hosts relief dinner

Hy’s Steak House will also be hosting a Typhoon Haiyan Relief Dinner on Nov. 26.

Executive chef Erwin Manzano, who was born was born in the Philippines at Cagayan Valley, Naguilian Isabela, will create a Filipino-inspired three-course dinner with proceeds supporting the fundraising efforts.

Seating is limited. First seating will be at 5:30 p.m. Call 922-5555 for reservations. Options are:

First course (choose one): Beef vegetable lumpia, pako (warabi, pohole) fern salad, or scallop egg drop soup

Second course (choose one): Adobo bone-in shortrib (osso bucco style), pan-seared monchong, or
Surf 'n' Turf  of prime tenderloin and sauteed shrimp with coconut milk sauce (ginataang hipon).

Third course (choose one): Leche flan, halo-halo, or vanilla ice cream or sorbet.

springrollSpringrolls created for Hy's Haiyan relief dinner.

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Panda collecting donations

Panda Restaurant Group Inc., parent company of Panda Express, is will collecting donations in each of its 1,650 Panda Express, Panda Inn and Hibachi-San locations to assist victims of Typhoon Haiyan, which recently devastated the Philippines.

Panda also will match 100 percent of in-store and corporate donations collected through Dec. 4. The funds will be distributed to the American Red Cross and the Tzu Chi Foundation, an international non-profit humanitarian organization, to support their direct efforts to help victims of the typhoon.

Giving is one of Panda's core values. Since 2011, Panda has raised $1.6 million in collected and matching donations to aid victims of natural disasters including the tornado that hit Moore, Okla., in May, Hurricane Sandy in 2012, and the 2011 earthquake and tsunami in Japan.

Donations will assist the American Red Cross' efforts. Donations sent by Panda to Tzu Chi will support its disaster response center in the Philippines, which is delivering supplies and providing relief to devastated regions that now lack access to basic necessities and clothing.