Dr. Paul Thomas and Robert Chang of the American Truffle Co. are flanked by Chefs David Barzelay, Frank Tramonto, Ken Frank, and Stefano Ciotti    By Betty Teller January 28, 2016 - What do a former lawyer turned chef of an underground restaurant, an Italian chef who began his career as a teenager, and a well-known restaurateur have in common? They were the exciting guest chefs for the 2016 Truffle Festival.

Looking eastward from edge of The Richmond. Photo: David Sawyer  By Marcia Gagliardi January 18, 2016 – San Francisco’s Richmond District (which runs north of Golden Gate Park) is full of international restaurants, from Chinese to Vietnamese to Burmese to pizza. Here are a few highlights of some local favorites that visitors may enjoy.

Azalina Eusope serves Malaysian food By Paula Keung The name San Francisco is derived from Saint Francis of Assisi, a Roman friar who was canonized in 1228. What’s interesting about Saint Francis is that he is the patron saint of animals and the environment. So it is only natural that the vegetarian lifestyle is so popular in the scenic City by the Bay. We tapped into the veg-scene via two locals, Mirran and Jenny, who shared with us some of the best places for deliciously conscientious dining. Mirran Raphaely, Founder & CEO at FLOW GLOBAL “I’m a lifelong vegetarian at…

Chef Paul Prudhomme 1940 - 2015 By Dan Clarke October 9, 2015 – Chef Paul Prudhomme has died at age 75 after a brief illness. A native of Opelousas, Louisiana, the young Prudhomme traveled around the United States to expand his culinary horizons beyond the Cajun culture in which he’d grown up. He returned to New Orleans in the 1970s and soon became head chef at that city’s Commander’s Palace, a plum job for any chef, especially one who was relatively young and without formal training. In 1979 Paul Prudhomme and his wife, Kay, created their own restaurant, K-Paul’s Louisiana…

Chef Cimarusti and piscine friendTASTE News Service, September 21, 2015 – Chef Michael Cimarusti has announced an innovative fish-sourcing project for his Los Angeles restaurant, Providence. Working with 16 commercial fishermen from Santa Barbara organized by Captain Brett Wilson, the pilot program is establishing the first-ever Restaurant Supported Fishery (RSF) in the state of California. Through the Dock to Dish program, participating restaurants receive a weekly delivery of freshly caught seafood, based on the species available to local, small-scale fishermen. The concept is reimagining the seafood marketplace throughout multiple domestic seaports and making wild, traceable and local fish readily accessible…

Cracked Dungeness crab at Alioto'sBy Marcia Gagliardi Let’s take a look at some dishes that come from San Francisco, mythical items that almost every visitor has on their checklist. (To be clear, while items like the focaccia at Liguria Bakery and the egg custard tarts from Golden Gate Bakery are superlative and local favorites, those dishes’ origins are not in San Francisco.) And don’t forget: if you want to try an It’s-It, you just need to visit a corner store and nab one on the fly. The question is: vanilla or mint chip? Dungeness Crab When local Dungeness crab comes…

TASTE News Service August 24, 2015 - With nearly 40% of its population being Asian, Irvine offers foodies true global cuisine, with a wide selection of delicacies from China, Taiwan, Japan, Vietnam and other distant shores. Several restaurants that originated in Asia's Pacific Rim can be found at Diamond Jamboree, a unique Southern California retail destination that brings together a variety of cuisines and international flavors. Three such restaurants include; Curry House CoCo Ichibanya, Nagoya, Japan, Chef Hung Taiwanese Beef Noodle, Jinmen, Taiwan and 85°C Bakery, Bao-Ping, Taipei. Specializing in coffee, cakes, and breads, 85°C Bakery opened in Irvine in…