Summer is around the corner with the lure of outdoor fun. While I can get almost all the groceries I need from a typical grocery store, I love walking leisurely under the sun through stands of fresh foods in a farmers’ market and hopefully, coming across a few interesting items that I can’t find in most grocery stores.
Today, while visiting the Irvington Framers’ Market in Fremont, I caught sight of the following nine items: Continue reading →
While we all enjoy the rich, creamy taste of desserts, most of us are concerned with their fatty and sugary ingredients. Can we replace the traditional ingredients of a dessert with more healthy ones while keeping the delicate and delicious taste of the dessert?
Whether you live in California or not, you probably have heard the term “California Cuisine.” What exactly does California Cuisine refer to in popular food culture?
In the book Culture and Customs of the United States: Culture (Shearer, Benjamin F., Greenwood Publishing Group, 2007, Pages 212-213), culture expert Benjamin F. Shearer summarized the features of California Cuisine with two phrases: “locally grown fresh ingredients” and “a fusion of tastes from all over the world.” Indeed, in popular food literature and review, California Cuisine is always associated with freshly prepared local ingredients and internationally influenced fusion dishes. Continue reading →
The idea of a chef’s garden has always been alluring to me. I used to imagine a small patch of land cultivated for the growth of a few vegetables and herbs needed by a nearby restaurant. But what are the benefits of a chef’s garden? What’s exactly in a chef’s garden?
On a weekend trip to Big Sur in Northern California, I got the chance to visit a thriving chef’s garden in the Post Ranch Inn near Highway 1. It turns out that there are far more varieties of vegetables and herbs in a chef’s garden than I had always thought.