FoodBlogroll

Just letting you all know that I’m finally moving my blog from Blogger (I know!) to WordPress.

Vegan/Gluten-Free In Bay Area My friend Tim sent me a note a while back asking if I knew of any Bay Area wholesalers for vegan and/or gluten-free pastries. He’d like to be able to offer them at Zocalo Coffeehouse in San Leandro. I don’t know of any, but perhaps some of you do.

Eighty-one glasses of wine at my seat pressed against each other on a white tablecloth. Whites, pinks, and reds spread out in front of me, cupped in glasses like colors in a paint-by-number tray. Each one was best in its class, according to a panel of judges.

Over the last year, I’ve fallen out of the habit of writing detailed, professional tasting notes. I still evaluate wines, of course — I don’t think I can stop — but I haven’t been filling up my small, spiral-bound notebook with half-pages of commentary. I get home, make dinner, plate it, serve it, and then clink glasses with Melissa before we chat about the day

An article in the San Francisco Chronicle says, “Eating just one tablespoon a day of some vinegars can raise a young child’s lead level by more than 30 percent, modeling requested by the news service shows.” Which “some vinegars”? According to the article, red wine and balsamic vinegars. But not all of them

The carton is tall and black. A gold, Art Deco typeface spells out the wine’s name: Black Box.

Melissa suggested I re-post this after its arrival on OWEE , even though the post is less about Julia Child and more about odd discrepancies among her biographers. The other day, I spent some time at the library, researching a particular aspect of Julia Child’s career. I had an idea for a piece — which may or may not work out — and I needed to do some initial investigation.

I have a piece in the upcoming Art of Eating about the science behind terroir. I skipped past the vague hand-waviness of winemakers and marketing and went straight to the scientific papers that have been written on the subject to try and answer the question: How exactly does terroir feature X translate into wine feature Y?

With its clubby, congenial atmosphere, Destino seems like the local restaurant that’s been around for years. It’s only been open for three, but the meatballs have already become legendary, and live jazz at the bar helps to nurture a loyal clientele.

Dapper young gents in ties and newsboy hats fix sharp espressos and velvety cappuccinos at this heralded new coffee place. The adjoining hotel lobby, where most of the customers sit, is a very picturesque room in which to take coffee – as we sunk into comfy chairs, my friend and I admired the detailed mosaic floors and antique library desks