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Gene Burns Cabbage Soup Diet Recipe

You may have heard me mention that I am on the Cabbage Soup Diet. I've received some requests for copies, and I'm happy to share it. Given its heavy reliance on fruits and vegetables, this is the perfect time of year to give it a try. It does work, peeling… Continue

Posted by Gene Burns on August 19, 2008 at 3:00pm — No Comments

Roger Coryell, Editor Duck!

I came across this event today, while browsing the web looking for duck recipes. Wow! I am a duck fanatic, so I'll see you there. Duckmaker dinner at Sent Sovi. Meet the Duckman! “Duck Bites” Reception, Frisee Salad with Sundried Tomato and Duck Cracklings, Duck… Continue

Posted by Roger Coryell, Editor on August 14, 2008 at 7:00pm — No Comments

Gene Burns Beet Greens, and the Burns Family Hot Dog Sauce

Some years ago, at the time I worked in Boston, I stopped at a produce market to buy vegetables. Among my choices were two large bunches of beets. When it came my turn to check out the clerk solicitously said: "Here, let me cut those tops off for you." My reactio… Continue

Posted by Gene Burns on August 14, 2008 at 6:30pm — No Comments

Joel Riddell Gene Burns' Genjoro auctioned off in Sonoma! Crushpad wine does it again!!

By Joel Riddell, Executive Producer of Dining Around with Gene Burns Summer is almost over. I know that, as we are preparing for a knockout Labor Day Weekend of Wine Country fun! We are in San Jose for the Tapestry event, Sausalito for the Arts Festiv… Continue

Posted by Joel Riddell on August 14, 2008 at 2:30pm — No Comments

Tatyana Breadmaker

I always was making bread by hand. Easy enough, but... time consuming. For a while I was looking at different breadmakers until couple of weeks ago... when I finally did it! - I purchased Zojirushi's breadmaker:

Tested number of recipes and for now the best one is: use this breadm… Continue

Posted by Tatyana on August 13, 2008 at 4:31am — No Comments

GraceAnn Walden Third Time's The Charm, and a Foodie Newsflash

ImageIt's rare to see a chef start out in Marin, go for the big time in San Francisco, strike out -- and then return in glory to Marin.

Chef Scott Howard, who speaks with a charming North Carolina twang, came to prominence in San Anselmo's Fork restaurant in 2002.

He featured a seven-course tasting menu ($49) and a la carte selections. I still crave hi…

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Posted by GraceAnn Walden on August 12, 2008 at 3:28pm — No Comments

Joel Riddell Joel on The Beach

Joel on the Beach A few weeks back, while Mr. Burns visited the Arctic (Alaska), I decided to take a well-deserved rest in the San Diego area. We chose the Lodge at Torrey Pines, a fantastic resort, complete with spa, golf and a variety of restaurants -- with ocean views and a top-notch staff. I'll add photos to this blog post later today, in the meantime you can see them on my photo gallery here on DiningAround.c… Continue

Posted by Joel Riddell on August 10, 2008 at 9:30am — No Comments

Roger Coryell, Editor Best Margaritas are in Maine?

While in Lubec Maine, near Quoddy Head light, we had some seriously amazing Margaritas at a place called Cohills Inn. Organic lime juice, organic agave nectar, and top shelf tequila. We have excellent margaritas here in California, but this Irish pub in Maine trumps 'em all. Go figure! Here's a view looking toward the water from the Inn.

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Posted by Roger Coryell, Editor on August 9, 2008 at 10:00am — No Comments

Joel Riddell Joel Flies Emirates Air

Joel on Board: Emirates Airline Airbus 380, soon to be serving SFO. www.emirates.com When I was a boy, my father moved to the high arctic of Canada--specifically Iqaluit, the capital of Nunavut, once… Continue

Posted by Joel Riddell on August 9, 2008 at 7:00am — No Comments

Roger Coryell, Editor Breakfast at Brown Sugar Kitchen

This is a relatively new place on Mandela Parkway in Oakland, and I love it. KGO's GraceAnn Walden turned us onto the place a few months ago. This morning Lark and I stopped off for breakfast on the way to work, with beignets on our mind. The beignets, better than any I've had this side of New Orleans, are a Friday and Saturday thing, and weren't quite ready when we got there. But chef/owner Tanya Holland brought them ov… Continue

Posted by Roger Coryell, Editor on August 8, 2008 at 9:18am — No Comments

Ron Barber Celebrate Tomato Season

The Season Of The Love Apple (a.k.a. The Tomato) Recipe & Photo By St. Supery winery chef, Ron Barber The tomato is a new world vegetable/fruit that dates back to around 700 A.D. The debate still rages as to whether it is a fruit or a vegetable. It made its way to Europe… Continue

Posted by Ron Barber on August 5, 2008 at 3:00pm — 1 Comment

Gene Burns The Heirlooms are coming! The Heirlooms are coming!

You’ll have to excuse my rather pathetic imitation/adaptation of Paul Revere’s famous warning of 1775. It’s just that juicy, fragrant, lucious tomatoes really do excite me and their arrival always triggers a flood of the most pleasant memories. At the age of six or seven I picked plum tomato…

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Posted by Gene Burns on August 1, 2008 at 2:30pm — 3 Comments

Ron Barber Wine & Food Pairing Made Easy

Photograph by Ron Barber Wine and Food Pairing Made Simple By St. Supery winery chef, Ron Barber There have been volumes written about the “correct” way to pair wine with food. Red wine with r… Continue

Posted by Ron Barber on July 29, 2008 at 2:00pm — No Comments

Gene Burns The Grand Aioli, Caponata, and Peperonata with Recipes

Having just returned from our live broadcast of Dining Around from the 30th Annual Edition of the world famous Gilroy Garlic Festival I have it in mind to make a BIG deal out of this small bulb. As a cook I think it would be hard to exist without garlic, but I want to make this unassuming staple into a star and at the same time give you a great summer meal or party idea that won’t break the bank. Further it will, encourage you to make something most people find uber-intimidating. Welcome to t…

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Posted by Gene Burns on July 27, 2008 at 3:00pm — 1 Comment

Gene Burns Now That's a Good Grape Pie!

The owner of Monica’s Pies in Naples, New York indulges in serious understatement when she observes in her brochure that wineries in the Finger Lakes Region of Western New York lost interest in Concord grapes as their businesses sought to compete with other areas such as California.

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Posted by Gene Burns on July 26, 2008 at 3:00pm — 2 Comments

Ron Barber Wine and Cheese

WINE AND CHEESE By St. Supéry winery chef, Ron Barber Cheese is my favorite food item to pair with wine. Both are products of a biological action in which simple foods (grape juice and milk) are transformed into wonderfully complex products (wine & cheese). The process is called fermentation. Cheese making was originally a way of preserving summer’s bounty of protein so it could be consumed throughout the year. It was discovered that milk stored in containers made from goat and cow stomachs… Continue

Posted by Ron Barber on July 25, 2008 at 4:00pm — No Comments

Gene Burns As you may recall I traveled back to Western New York State last month for the Celebration of my 50t…

As you may recall I traveled back to Western New York State last month for the Celebration of my 50th Anniversary of Graduation from Hornell High School the very same school from which my mother Gladys Forness Burns had graduated twenty-five years before me in 1933. I was joined by my younger sister Roberta who has been working on the genealogy of our family. I should add that Roberta and I are the "bookends" of our family's six children, I as the eldest, she the youngest. As such I witnessed t… Continue

Posted by Gene Burns on July 17, 2008 at 12:30pm — No Comments

Gene Burns On The Dawn Princess

An overcast dawn finds us slipping back into our berth at San Francisco’s Pier 35 our ten day cruise to the stunning vistas of Alaska a fond memory. America’s 49th State did not disappoint. Its rugged natural beauty, charming seaside fishing villages, abundant wild life and even its often moody weather are all dazzling. For sure Alaska beckons the hiker,backpacker, kayaker, canoeist, angler and adventurer but it is cruising that makes this often daunting and intimidating landscape accessible…

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Posted by Gene Burns on July 16, 2008 at 12:30pm — No Comments

Gene Burns Travel: The Finger Lakes

Although I was born in New Brunswick, New Jersey, I grew up in Western New York State. My parents moved there when I was in grammar school. My father was a New Brunswick native. My mother hailed from Hornell in New York State’s Southern Tier. I graduated from Hornell High School in 1958 the year of my mother’s 25th Anniversary of graduating from the same school. We returned to Hornell in 1983 to celebrate her Golden and my Silver Anniversary and last month I made the trip again to mark my own…

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Posted by Gene Burns on July 5, 2008 at 1:00pm — No Comments

Gene Burns My Trip East: A Pleasant Surprise

My recent trip to the Northeast required six travel legs by air and candidly I was dreading it. Unpleasant visions of fuel surcharges, baggage fees, inordinate delays resulting in missed flights and surly personnel clouded my mind.

My route of travel was San Francisco to Kennedy International in New York then to Rochester, New York then four days later from Rochester back to Kennedy, then to Portland, Maine and twenty four hours later from Portland to Kennedy and back to San Francisco.…

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Posted by Gene Burns on July 4, 2008 at 1:00pm — No Comments

Gene Burns Memories of Jello Salad

This past Sunday I attended a Fiftieth Wedding Anniversary celebration at the home of friends. It was an Italian garden party in a beautiful setting. As you would expect the food and wine were plentiful and delicious. I was quite surprised when the hostess the daughter of the honorees asked me if I would like some Jello. The dish turned out to be a gelatin salad and it was very good. Not only was it refreshing on a warm afternoon but it triggered a taste memory that took me back to the 1950's.… Continue

Posted by Gene Burns on June 24, 2008 at 12:12pm — No Comments

Lark Coryell A small rant about salt...

At last! A place where I can talk about my favorite restaurants and food in general, particularly in the East Bay. But first, this message to all restaurants - what is the deal in the last 6 months with salt?!? Every place I've gone to lately has over-salted everything. Breakfast, lunch, dinner, it doesn't matter. Have all the chefs out there had so much salt they can't taste it anymore? Is finishing a dish with fancy frou-frou salt the latest trend? An open letter to chefs... Dear Chefs of t… Continue

Posted by Lark Coryell on June 21, 2008 at 9:53am — No Comments

Gene Burns Favorite Sandwiches

Welcome to the inaugural posting on the Dining Around weblog. As the Host of Dining Around, I'll be the principal author, but Executive Producer Joel Riddell will join in from time to time We also hope to make this feature interactive, an ongoing conversation on food, wine and travel.

I am making last-minute preparations for a trip to the Finger Lakes region of Western New York State to speak at the 50th Reunion of my graduating class from Hornell High School. I've even pulled out the old '50…

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Posted by Gene Burns on June 21, 2008 at 6:30am — No Comments

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