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GraceAnn Walden Sliders and Oleta Adams at the Rrazz room



It was the 13th day of my birthday festival and my dear friend Rosa, was gonna show me
a good time. I had a late lunch, so when we got to the Rrazz Room, a couple of
juicy sliders, a piece, hit the spot. We followed up with a plate of buttery

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Added by GraceAnn Walden on August 31, 2010 at 8:19am — No Comments

GraceAnn Walden Latest Reviews from GraceAnn Walden: Wayfare Tavern and Gitane









Wayfare Tavern

558 Sacramento

SF

(415) 772-9060


Compared to the former Rubicon, this time the

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Added by GraceAnn Walden on August 22, 2010 at 1:34pm — No Comments

Youry Tundidor Don Paella Catering Services in Miami and South Florida


By DON PAELLA.


Paella is believed to have originated around the mid-18th century in Valencia near lake Albufera on the east coast of Spain. Many Valencians see Paella as one of thei

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Added by Youry Tundidor on August 18, 2010 at 10:15am — No Comments

GraceAnn Walden Morimoto Sails into Napa 2

Morimoto

610 Main Street

Napa, Ca 94559

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Added by GraceAnn Walden on August 1, 2010 at 12:00pm — 1 Comment

Paul VanGelder Red Dog Foods ... Irelands first Authentic American BBQ Sauce producer and purveyor.

We have just opened our doors with (3) entries in the BBQ sauce line up here in Ireland. Our primary offering is "California BBQ Sauce", with its roots coming from a Kansas City Style of Red and Smokey Sweet. When we produced it in the Bay Area, it was known as "Rusty's Humping Dog Red". However,

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Added by Paul VanGelder on July 18, 2010 at 7:15am — No Comments

Babette Hassid French Picnic Pie & Pastry Circles

Check out Whole Foods for great holiday recipes for appetizers and desserts made with delicious buttery French Picnic pie & pastry circles. Continue

Added by Babette Hassid on July 17, 2010 at 11:50am — No Comments

GraceAnn Walden Brick and Bottle

There were the usual glitches you expect in a new restaurant like Brick and Bottle in Corte Madera. Bar prices off; wrong dishes put down. But the biscuits with chef’s housemade cheddar and pimento cheese spread were beyond perfection. I am spoiled by Tony's pizzas (in North Beach); so his mushroom with green garlic was nice, but I prefer Tony's.

The spaghetti with crab was tasty, if a little on the watery side. The steak was spot on and the scalloped potatoes and creamed spinach floate… Continue

Added by GraceAnn Walden on July 11, 2010 at 10:30pm — No Comments

GraceAnn Walden Baker and Banker

Baker & Banker


In France, many small restaurants are a Mom and Pop operation. The… Continue

Added by GraceAnn Walden on July 11, 2010 at 10:30pm — No Comments

GraceAnn Walden Pizza in Novato; Seafood in San Jose

Here are a couple of reviews of places that I just loved. Enjoy!

NAME Boca Pizzeria & Wine Bar

ADDRESS 454 Ignacio Blvd., Novato

PHONE NUMBER (415) 883-2302

HOURS Dinner seven nights; lunch coming soon.

WEBSITE www.bocapizza.com

DÉCOR Spectacular and dramatic interior from designer, Michael Brennan (think Marinitas,Revival). Reclaimed wood, industrial fixtures and warmcolors.

PRICE RANGE moderate

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Added by GraceAnn Walden on July 6, 2010 at 9:00am — No Comments

GraceAnn Walden A Hidden French Gem in SF

NAME Bistro Central Parc

ADDRESS 560 Central Avenue, SF

PHONE NUMBER (415) 931-7272

HOURS: Wed-Fri dinner; Sat -Sun brunch and dinner

WEBSITE: none

Decor: Mellow green walls, some photographs. Nothing eye-catching.

PRICE RANGE: Appetizers $8.50-14; Mussels $12.50; Entrees $11.50-19.50

REVIEW: From the warm greeting of Jacques' wife, Claude Belliot, to the hunky runner, Adan Stok, to the straightforward French food, this… Continue

Added by GraceAnn Walden on July 2, 2010 at 8:35am — No Comments

Denise Ward Firing on all Cylinders

Living on the Central Coast can be overwhelming this time of year. With Farmers' Markets occurring almost every day of the week, Farm Stands dotting the countryside, it becomes difficult to decide what to cook and how! I've recently started offering a series of cooking classes to help showcase produce and products that abound here. The first class will be July 9th and will feature:

Baby Arugula with Stackhouse Farms Peaches and Greensward Nurseries Sunflower Greens
This course will… Continue

Added by Denise Ward on July 1, 2010 at 1:30pm — No Comments

Gene Burns English Muffins--Three Recipes

Although I bake bread regularly and have done so for years, I never made English muffins.


A few weeks ago I ran across a recipe for Honey Wheat English muffins in the King Arthur Flour Catalogue and decided to give them a try. They were simple and delicious. The recipe calls for some specialized ingredients, but the high fiber-whole grain payoff is worth the effort. I have been a regular customer of King Arthur Flour since my Boston days and I have subscribed to their bimo

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Added by Gene Burns on June 30, 2010 at 5:00pm — No Comments

GraceAnn Walden In Memory of Merle Ellis--His Pan-Broiled Steak Recipe

Earlier this year, Merle Ellis, butcher, cookbook author and broadcaster, passed away at the age of 76, in Tiburon. I learned more about butchering from Merle's book Cutting Up in the Kitchen than I did in cooking school.

In his honor, here is one of his recipes:

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Added by GraceAnn Walden on June 30, 2010 at 12:32pm — No Comments

GraceAnn Walden Basque in Reno

Remember the good ole days, when San Francisco had a pack of family-style Basque restaurants? I remember dining at Des Alpes on Broadway and the Basque Hotel up Romolo Alley in North Beach.



These days the Basque Cultural Center, in South City, is about the only place where you can get a hearty Basque meal. (

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Added by GraceAnn Walden on June 30, 2010 at 12:12pm — No Comments

Linda Weldon Need a good Italian restaurant in a SF neighborhood - not Northbeach

We'll be going to SF in July and need to know a good Italian restaurant, preferrably in a neighborhood, not a touristy one in Northbeach. Medium price. Any suggestions, anyone? Continue

Added by Linda Weldon on June 25, 2010 at 7:23pm — No Comments

Jim Ritchie St. Helena Catholic School Encore Wine Auction "Una Bella Celebrazione"

Join us on Friday October 1, 2010 on the Terrazo at NapaStyle in Yountville for our preview event, featuring local wines from Chiarello Family, Casa Piena, La Sirena, Rivers Marie, and appetizers from the CIA. $35.00 per person with limited availability.

Then on Saturday, the live and silent auction with dinner catered by Knickerbockers. Many hard to find wines, including a magnum of 2001 Screaming Eagle, 7 year vertical of Grace Family Vineyards, Switchback large format bottles avail… Continue

Added by Jim Ritchie on June 24, 2010 at 10:30am — No Comments

Gene Burns Farewell to Spring With a Pissaladiere

It was an intimation of Summer on the last day of Spring! To celebrate
the arrival of Summer I decided to make a pissaladiere, the classic onion
tart from the south of France and to serve it with a chilled rose.

The secret of a successful tart is cooking the onions s-l-o-w-l-y over a
low heat. This should take 45 to 60 minutes. Incidentally nicoise olives
are small and difficult to pit. The larger and easier to pit Greek
kalamata olives are an excellent substitute. T… Continue

Added by Gene Burns on June 21, 2010 at 4:54pm — No Comments

Roger Coryell, Editor Lafitte, Pier 5, San Francisco

Pros: Best damned pork ribs I've ever had in a restaurant. Lobster bourride also a winner. Excellent food. Great space. Cons: Overpriced cocktails: I can see $12 for a unique specialty cocktail and a great pour but $12 for a short pour martini? Nope. And after two visits I would say the service is oddly inconsistent. Great experience the first time, on a solo visit dining at the chef's counter, but on second visit . . . not lame, not unfriendl… Continue

Added by Roger Coryell, Editor on May 17, 2010 at 4:30pm — No Comments

Michael Stusser Freestone Fermentation Festival



FREESTONE FERMENTION FESTIVAL Second Annual fund-raising event expands with more children's
activities and entertainment, a thrilling line-up of musical acts, three expert
speakers and a full roster of “how to” fermentation demonstrations.


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Added by Michael Stusser on May 10, 2010 at 4:02pm — No Comments

Resort Interviews An Interesting Video Marketing Technique For Restaurants

We are all very accustomed to the written review in a newspaper or blog. With internet speed increasing, it’s now become possible to provide reviews in a video format. This type of review has the advantage conveying the emotion of those who have just finished dining at the restaurant. Subtle cues in body language and tone of voice afford the viewer an opportunity to gauge whether they trus

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Added by Resort Interviews on May 9, 2010 at 1:30pm — No Comments

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