by Christina Waters | Jan 11, 2009 | Home |
Learn to Wok the Wok, India Joze-style at an upcoming cooking series, called Introduction to Wok World, a Short Course in Intense Food
Happening on two more Sunday afternoons — February 1,8, from 1-5PM @ Louden Nelson Center, the multi-culinary class starts with an introduction to the inimitable style virtuosity of Joseph Schultz, whose India Joze restaurant remains one of the most vibrant food experiences on record.
After working through procedures and equipment – lecture/demo followed by hands-on practice – the classes continue to explore the cuisines of India, Indonesia and the MidEast. Recipes and materials will be provided, as will a full dinner after each class.
You don’t have to be the re-incarnation of Julia Child (more…)
by Christina Waters | Jan 8, 2009 | Home |
My contribution to this year’s Boxing Day ex-pat soirée was a tray of mini-cupcakes that were outrageous (if I do say so myself).
Lifted shamelessly from one of those McCormick ads in Sunset – and then tweaked for more flavor intensity – this recipe made dozens of two-bite mini-cupcakes, plus a regular layer cake to boot. They tasted as tender and rococco as the made-from-scratch cakes of your dreams. God they were good, really beautiful and worth the morning’s effort. Use organic cream cheese and sour cream, the best vanilla you can afford, and try not to think about how much red food coloring this involves.
Here’s the recipe. Treat yourself! (more…)
by Christina Waters | Jan 4, 2009 | Food, Home |
It was almost as if it had never closed. The crowd, the smooth flow of service from exhibition kitchen to full bar to packed dining room — Oswald was back and on Day Two was producing flawless meals to a packed house of overjoyed fans.
A modest opening menu, long on the brasserie-style, unfussy, flavor-intensive classics regulars had come to adore from Oswald’s heyday, did chef Damani Thomas and his crew of veterans proud. Most of the staff were the crème de la crème of area service professionals, including many from the original team. Manager Keet Beck made sure no glass was empty, and no table unattended and frankly it was a very impressive reimergence after nearly two years on the sidelines.
While some of us worried about the new location in the corner of a parking garage at the very tip of Soquel and Front, the opening week put that to rest. (more…)
by Christina Waters | Jan 3, 2009 | Food, Home |
Desserts were all excellent, including a textbook crème brulée, a sexy molten chocolate torte and a superb almond cake (seen here) topped with vanilla ice cream. And since the new Oswald has a full bar, we were able to enjoy adult digestifs like Fernet Branca with our after-dinner espresso.
Prices? Modest – most entrées $22, and appetizers averaging $10. Low enough to seduce a flourishing brasserie clientele. The wine list, with a small, fine listing of Italian and French varietals as well as California premiums, was also priced encouragingly. The bread – remember just how amazing the Oswald bread and its dense chewy crust always was? — the bread was up to our memories.
Get thee to Oswald immediately and taste what we’ve all missed for the past two years. Oswald – 121 Soquel Avenue @ Front Street – 831/423-7427.
by Christina Waters | Jan 2, 2009 | Home, Wine |
Now here’s chardonnay intriguing enough to appeal even to diehard red wine lovers like me.
It’s the mighty Varner Santa Cruz Mountains, Spring Ridge Vineyard – Home Block – Chardonnay 2006. Yes it is a long name for a wine, but since winemakers Bob and Jim Varner also create several other very tasty chardonnays, the designation requires lots of specifics. Highly acclaimed by all the usual suspects — Robert Parker is a huge fan — this wine will take you for a better quality spin than you’re probably used to.
This very lightly oaked 14.3% creation is made from Portola Valley grapes. Actually, it’s only on the second day that the oak peeks through the firm mineral center.
Fraught with depth and tightly coiled, the Home Block chard is a Kundalini of a wine, opening into cascades of kumquat, winter apricot and white pepper. (more…)
