The Culinary Timeline is a side-project that I've been working on since October. I'm hoping to have most of it complete by the end of January, with any luck. Until then, updates around here will be weekly, rather than twice weekly. Do stay tuned.
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S'more Pots du Creme: Scharfenberger Chocolate Custard, Graham Crackers, and Toasted Marshmallow Fluff.
Last Tuesday felt like the last warm day of 2010. Whether or not that proves to be true, tomorrow can only tell. It’s very possible that November or December might offer an odd sunny day here or there — that happens fairly frequently here in Northern California — but as far as planning a picnic was concerned, Tuesday just seemed like the last sure-shot bet of the season. Instinctively, and with the last vestiges of summer quickly fading into fall, I felt like [... read more ...]
Hello, Sunbeam: The Margherita Pizza with Pancetta @ Oenotri, Downtown Napa
In terms of the restaurant scene, the City of Napa has done pretty well in 2010, adding all sorts of new dining options to its downtown roster, the most noteworthy being Morimoto Napa, which opened in July. Among the City of Napa’s other new additions, Oenotri certainly deserves mention, especially for its margherita pizza, which is pictured above with the pancetta add-on. For the last couple months, I’ve begun to rely on Oenotri for a pizza option, especially since the bar serves late-night pizza whenever there’s a [... read more ...]
White bean puree, topped with duck confit, duck cracklins, garlic sausage, and Gruyère de Comté breadcrumbs. Click any pic to zoom.
The idea of a “cassoulet” pizza popped into my mind the other night, if I remember correctly, somewhere between my second and third bottle of Cab Sauv. I’m a comfort food junkie above all else, and cassoulet ranks as one of my all-time favorite dishes, especially in the fall. As I thought about it further, the entire concept of “cassoulet pizza” soon began to reveal itself: The duck confit and garlic sausage would garnish the pizza, of [... read more ...]
Heritage Pork Belly alongside Heirloom Tomatoes, Bibb Lettuce, Sourdough Bread, and Kewpie Mayonnaise. Click pic for actual size.
I certainly adore a great BLT, but I can hardly ever bring myself to order one in a restaurant. I just feel that this particular sandwich, as tasty as it might be, is a little too simple for a restaurant menu (greasy spoons excluded). When I’m dining out, I’m looking to feel the love, so I’m leaning towards items that require a little more culinary skill, even at lunch. However, when I’m at home, I’ve really [... read more ...]
[UPDATE: The rumor below has since been confirmed, although chef Todd Humphries will not be going to the CIA, nor Jeanty at Jack's, as he mentions in the comments.]
Folks, the stories don’t get much more wild than this one, but I’m going to roll with it anyway, since that’s part of what I do: I’ve just heard that the Martini House in St. Helena will be sold to Flemings Steakhouse. I’ve been mulling this one over all morning, thinking about the possibility of this rumor being true, and what it could all mean to the Napa Valley. What [... read more ...]
The Shōyu Ramen with Kurobuta Pork @ Santa Ramen, San Mateo.
Despite my best attempts, the lack of natural lighting at Santa Ramen lends itself to some pretty garish photographs, heavily contrasted, and vaguely reminiscent of a 70s-era cookbook. I normally wouldn’t publish a photo like the one posted above, but what other choice do I have? Santa Ramen does not offer to-go orders, and none of their tables border any windows (which all face east, allowing for almost zero afternoon sun). The restaurant itself is tucked away into an unassuming San Mateo strip mall, sharing a parking [... read more ...]
The Main Event: Blackened Pacific Halibut with Crispy Pancetta New Potatoes, smothered in Sauce Anthony.
Here in the Napa Valley, hosting a dinner party this time of year can be a mighty tall order. The problem is finding enough guests with free time, since so many folks in the valley remain hopelessly preoccupied during harvest and crush. Among most of the people I know, they’re either working long days in the cellar, or they’re working long nights in the kitchen (tourism in the Napa Valley also hits its peak this same time of year). No doubt, as September [... read more ...]
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