When: Sat, 05/04/2013 - 11:00am to 1:00pm Cost: $75 Category: Food and Garden Location: Lorinda “Annie” Hooks Demo Kitchen Skiz Fernando returns to Hill Center to take you on a culinary tour of the Far East without ever leaving the kitchen. In this two-hour, hands-on class, Skiz seeks to demystify Asian ingredients and techniques as he instructs you in the preparation of such simple, delicious and ...
In these food-centric times there is a greater appreciation for regional cuisines than ever before in history. Forget about the fallacy of “Chinese food” or “Indian food”–people are digging deeper into the various regional cuisines that comprise these two well-established food cultures. The internet has a lot to do with that, and travel, as well as the fact that ...
Just the other day, I contacted The New York Times about doing a piece on Sri Lankan food. They passed, despite having listed my cookbook, Rice & Curry: Sri Lankan Home Cooking, as a Times notable cookbook for 2011. Then, I saw that they published the following piece by David Tanis, formerly of the acclaimed Chez Panisse restaurant. ********************************************************************************************** CITY ...
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt: 19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 120,000 times in 2012. If it were a concert at the Barclays Center, it would take about 6 sold-out performances for that many people to see it. Click here to see the complete report.
Only one year ago I opened the New York Times to discover that my humble, little cookbook, Rice & Curry: Sri Lankan Home Cooking, had made that esteemed publication’s list of most notable cookbooks of the year. Such recognition came as icing on the cake, the culmination of a long journey for me as well as the realization of ...
It’s amazing the amount of pure flavor you can render from a fish head. That’s why Asians have prized them for eons, using them in curries as well as soups, where the concentrated flavor of the fish head requires no additional stock. Of course, South Americans also love their fish heads, and that’s why a hearty soup like Sancocho ...
The CIA World’s of Flavor was literally the best place to eat on planet Earth for those three days of the conference as premiere chefs from everywhere were cooking up a storm for the daily World marketplace, which is presented in the video. So I couldn’t leave you folks without some good ole food porn to get your stomach ...
Chefs from across the Arc of Flavor–defined by the conference as the swathe of territory spanning Spain in the West and the Spice Islands of Indonesia in the East–shared their cultures and cuisines during various demo sessions and seminars, which varied in size from an audience of 20 to 500. For our small session on Sri Lankan cuisine, Chef ...
When Chef Koluu and I discovered that we were to take part in the One Pot Meal seminar to be held on the main stage of the conference, we were a bit puzzled about what to do since there are no one pot dishes in Sri Lanka. So we decided to make biriyani–a dish that does not originate in ...
I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and culinary professionals from around ...
Click to view slideshow. A serious week of eating in and around the Bay Area was capped off by yet another Sri Lankan Supper Club last week as I introduced this food mecca to something which is a bit of a rarity around these parts—rice & curry. In the interests of full-disclosure, there is a Sri Lankan restaurant located about ...
Dub Gabe gets busy in the SF Bay Having just returned from a very enjoyable trip to the West Coast—specifically the Bay Area—my belly is plumper, my face more tan, and I have a noticeable smile on my face—probably due to all the good food I ate. Though I need no excuse to visit SF and its environs, The CIA ...
homemade veggie ramen I doubt that there’s a person on the planet who has not eaten ramen. The most basic of all meals, this instant noodle soup, is both low-brow and high-brow–the sustenance of college students and starving artists as well as ravenous chow hounds sniffing out the next food trend. But somewhere between simply filling up a cup with ...
You don’t have to be a hot sauce aficionado to know that the market is saturated: Just look on the shelf of any good grocer, and witness a dizzying array of little red bottles that try to distinguish themselves from each other with crazy names and even crazier labels. Sometimes I view the hot sauce market as one big ...
Lonely Planet , the world’s largest and most respected travel guidebook and digital media publisher has named Sri Lanka, the number one destination in the world to visit in year 2013. The travel guide book highlights the emerging new popular places to visit in Sri Lanka including the newly opened up East coast and less travelled paths in the ...
Abodong Na Manok or Chicken Adobo In Spanish cooking, adobo refers to a technique to preserve food by immersing it in a stock or sauce made of paprika, oregano, salt, garlic, and vinegar, which also enhances its flavor. It’s also the name given to the popular Filipino dish, Adobong Na Manok, by the Spanish explorers who stumbled upon the Phillipines, ...
SInhdi lamb with brown Basmathi rice, sauteed greens and fresh tomato slices There’s Indian food that you get at a restaurant, and then there are the regional cuisines of India–as distinct as the many different languages spoken in this diverse land. Prem Souri Kishore does a great job of breaking down the latter in her new cookbook, India, A ...
Oh San Francisco! How I love Thee! In addition to being one of the coolest and most beautiful cities in the country, you are probably tied neck and neck with NYC as the best FOOD city in America. I’ve had so many great meals in you (not to mention all the great wine and beer), and I would even ...
Duck is not as popular an option in America as it is in many Asian countries, yet it is both delicious and easy to prepare. Here is a simple, tasty duck dish for a Thai-style duck that will make you a convert. The Recipe 1 lb. (450 g) boneless, skinless duck breasts 1 stalk lemongrass 3 tablespoons peanut oil ...
By Indi Samarajiva The annual (well it will be annual) YAMU lamprais taste-off took place this week. For the good of all Colombars a crack team – A Cause Untrue author David Blacker, Cassandra Mascarenhas (Daily FT), Indi Samarajiva and Savan Wijewardene – engaged in a thorough degustation of six of the city’s most popular lamprais. This was no frivolous endeavor, lamprais is the ...
