The Cooking SIG held their last meeting of 2016 – and it was outstanding. As is our group’s custom, the subject was “Gifts From The Kitchen.” It was held at the home of Terry Paetzold – also our tradition.
We began our evening with a pizza-making party. Terry made up a batch of pizza dough and some […]
9/11/2016
A day of Liberty and Justice for All – at the beautiful Sequoyah Country Club in Oakland! Sunshine, delicious food, two raffles, a silent auction, Member Made Fare and an exceptional Taste of Oakland exhibition (curated by Kara Nielsen) greeted SFPFS members and guests while benefiting City College Culinary Arts, The Bread Project, and Oakland-based […]
For our blind tasting, we sampled eleven brands of hummus. All were plain or traditional. If you would like a list of all we tasted, email Rita Held directly: rita@foodandwinepros.com.
# 1 Sabra Classic 10 oz $4.49
Nice mild lemon, good mild tahini flavor, mild garlic. Very well balanced. Smooth, thinner texture than others.
# 2 Oren’s […]
On Saturday, August 6, 2016 the Cooking SIG held their summer meeting at René Matthew’s home. René clearly had been working for some time on scrumptious Lamb Kebabs with a fabulous Curry Chutney and deliciously spicy Sausages, called Booerewors or Farmer’s Sausage. For our lesson, Carl Drosky wowed the group with a mixture of […]
It was a perfect summer’s eve on Monday, July 18, when ten members of the SFPFS’s Wine SIG gathered at Kara Nielsen’s charming home in Oakland and tasted a round-up of rosés.
Bob Anderson sourced the wines and presented them to the group. We sampled eight wines, ranging in color from pale apricot to Hawaiian […]
4th STREET, BERKELEY – July 21, 2016.
Talk about a Food Scene! Market Hall Food’s Pasta Shop was the place to be for tasting, sipping and learning while enjoying the company of old and new friends.
Experts guided SFPFS members and guests on Artisan Cheeses (with Cheese Program Director Juliana Uruburu), Extra Virgin Olive Oils (with Prepared […]
You’ve no doubt seen the Blendtec videos that ask the question, “Will it Blend?” In the case of Merlot, the focus of our May Wine SIG tasting, the answer is a resounding “yes!”
Our sensory tour guide, Sean Timberlake, wrote a well-researched presentation on the grape, its history, production and price trends—so thorough that I […]
What an exciting, informative evening at City College of San Francisco!! City College Culinary Program Instructor Barbara Haimes and talented students from the Culinary Arts and Hospitality Studies Department crafted a delectable menu, including an array of appetizers and wine, serving SFPFS members with gracious professionalism.
The invigorating agenda consisted of 2015 Highlights and Board […]
September 16, 2015 at Ketchum Food Studio
Coordinators: Maurine Killough and Rita Held
Review by Penni Wisner
It began with her husband’s impulse purchase: a liter bottle of avocado oil. Our Maurine Killough got curious. And had questions: How to use it? Who made it? And, since avocados cost good money, why was this large bottle of […]
To quote James Beard, “Where would we be without salt?” But these days deciding which salt to use can be overwhelming.
Table salt, sea salt, rock salt, flake salt, sel gris, Himalayan salt, salt plank, seasoned salts, finishing salts. From the beginning, salt has been an important and integral part of cooking. But what is […]