San Francisco Chronicle Food Stories


		Sunday, January 16, 2011

Winemakers to watch in 2011 Jon Bonn�, Chronicle wine editor They say it's not a time to jump into the wine business, but one of the pleasures of 2010 was how many small labels are on the rise, where vintners are making wines that are starting to redefine the standards of... Cotogna dining review: A great addition to S.F. Michael Bauer Just when we thought the Italian wave had crested - now we're into Japanese - another high-profile Italian restaurant opens. Does San Francisco really need another pizza and pasta place? Many would say no. But I give it... Gateway vegetable dishes for the meat lover Sophie Brickman It is usually a few days after a momentous culinary occasion - the successful conquering of a full rack of ribs, say, or a celebratory dinner that features five courses of pork butt - when my boyfriend, Dave, vows to... Kellogg's leads in bite-size shredded wheat Janny Hu As far as breakfast foods go, shredded wheat cereal isn't very glamorous. It's dry, flavorless and looks like a bale of hay. What it lacks in appearance, though, it makes up for in nutrition. The biscuits are made from... What's New: The Brixton opens in S.F. Paolo Lucchesi The Brixton: Union Street's latest entrant takes its name from a famous rock and roll venue in London. Fittingly, the vibe is bustling, raucous and backed by a playlist of Zeppelin, John Lennon and The Who. Vintage... What's New: Amphora Nueva oil specialist opens in Berkeley Lynne Char Bennett There's an exciting way to buy olive oil with the recent opening of Amphora Nueva in Berkeley, which is as much fun as it is educational. The walls of this attractive store are lined with nearly 3 dozen stainless steel "... Lentils give soup body, leftovers fill a sandwich Amanda Gold When it's raining sideways - which seems to have been the case on more than one occasion over the past several weeks - there isn't a lunch spot close enough to the office unless it's attached. As a result, I've found... Delicate Robiola Tre Latti cloaked in tender rind Janet Fletcher The Robiola cheeses of Northwestern Italy come in a variety of shapes, sizes, milk types and maturities. So what do they have in common? They tend to be small disks, relatively thin, with a soft rind and moist interior... Recipe: Almond-crusted chicken from Ristobar Michael Bauer Over and over we learn that simple is best, and that's certainly the case in this recipe for the almond-crusted chicken served at Ristobar. The dish was created by Angelo Auriana, who was the chef at Valentino's in... Porter Creek's Alex Davis: Winemaker to watch Jon Bonn�, Chronicle Wine Editor Porter Creek is like a snapshot from Pinot's past. If you pulled a Rip Van Winkle for the past decade, as Pinot Noir was transformed from porcelain goddess into bodybuilder, you'd feel a certain kinship with winemaker... Matt Taylor about to run biodynamic farm Stacy Finz, Chronicle Staff Writer Matt Taylor's fantasy is about to come true. Just 33, he's already made top Cabernet, distinguished himself as a biodynamic viticulturist and launched his own wine. But recently he was approached to take what he views... Dan Petroski goes from publishing to winemaking Amanda Gold, Chronicle Staff Writer Dan Petroski doesn't waste a minute when it comes to getting what he wants. Such was the case when he met his now-fiancee, Jessica Mennella, on a blind date. "I told her that harvest was three weeks away and I wanted to... Native9 winemakers James Ontiveros, Paul Wilkins Jon Bonn�, Chronicle Wine Editor How could you pick out James Ontiveros during his college days? "I was the guy coming to class filthy from working in my vineyard," he replies. Ontiveros had decided to plant Pinot Noir on his family's ranch outside... Jared and Tracey Brandt, Donkey and Goat label Jon Bonn�, Chronicle Wine Editor Maybe it's their Berkeley home base, but Jared and Tracey Brandt take a sort of pride in rejecting the mainstream of California wine. That isn't to say their Donkey and Goat wines are esoteric - the Four Thirteen is an... Scotch, the new bitters of the cocktailian set Gary Regan Scotch is a difficult base to work with when you're messing around behind the bar, but if you introduce scotch to the right partners it can prove to be a very sturdy host in a cocktail shaker. It's important, though, to...