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Food and Wine: Ubuntu revels in nature’s best
- Unlike 99 percent of dreamers who come to the Napa Valley, Sandy Lawrence, a retired international events planner, had no intention of opening a restaurant — and actually did. She saw an empty furniture showroom on Napa’s Main Street and envisioned a yoga studio and restaurant that serves healthy, local food. Illustrating her personal lifestyle, she named it Ubuntu, a Zulu word that means “humanity to others.”
- Unlike 99 percent of dreamers who come to the Napa Valley, Sandy Lawrence, a retired international events planner, had no intention of opening a restaurant — and actually did. She saw an empty furniture showroom on Napa’s Main Street and envisioned a yoga studio and restaurant that serves healthy, local food. Illustrating her personal lifestyle, she named it Ubuntu, a Zulu word that means “humanity to others.”
A working garden in the sky
- San Francisco’s St. Regis Hotel has a garden in the sky.
- San Francisco’s St. Regis Hotel has a garden in the sky.
Library to serve up tasty offerings
- This summer, the Burlingame Public Library seasonal reading program focuses on food and wine.
Nutritional information via phone a good call
- Dieters curious about how many calories are in their favorite restaurants’ pizza, taco or hazelnut latte won’t have to wait for pending state legislation to find out, provided they have a cell phone or computer.
Starting young
- Meet Maria Bonilla, teen chef extraordinaire, and the winner of The Art Institute of Washington’s Best Teen Chef Culinary Scholarship Competition March 17 in Arlingtona. An 18-year-old resident of Washington, and a senior at Cardozo Senior High School, Bonilla may really find that cooking comes naturally. “My dad is a cook,” she says, “and has 19 years of experience. ... I would watch him cooking at home for a party.” What better role model for a young girl who loves to bake, cooks at home herself and intends to become a professional?
- Meet Maria Bonilla, teen chef extraordinaire, and the winner of The Art Institute of Washington’s Best Teen Chef Culinary Scholarship Competition March 17 in Arlingtona. An 18-year-old resident of Washington, and a senior at Cardozo Senior High School, Bonilla may really find that cooking comes naturally. “My dad is a cook,” she says, “and has 19 years of experience. ... I would watch him cooking at home for a party.” What better role model for a young girl who loves to bake, cooks at home herself and intends to become a professional?
March celebrates women celebrating food
- Forget basketball and March Madness. Instead, think March is National Women’s History Month. Hats — well, toques — off to groups that honor women in the kitchen. First among these is Les Dames d’Escoffier, the distaff side of the all-male and very prestigious Les Amis d’Escoffier Society. But unlike its male counterpart, founded for like-minded amateur gastronomes, Les Dames d’Escoffier accepts only women professionals in the food and hospitality industries — including chefs, wine experts, food journalists, publicists, cookbook authors and cooking teachers.
- Forget basketball and March Madness. Instead, think March is National Women’s History Month. Hats — well, toques — off to groups that honor women in the kitchen. First among these is Les Dames d’Escoffier, the distaff side of the all-male and very prestigious Les Amis d’Escoffier Society. But unlike its male counterpart, founded for like-minded amateur gastronomes, Les Dames d’Escoffier accepts only women professionals in the food and hospitality industries — including chefs, wine experts, food journalists, publicists, cookbook authors and cooking teachers.
Lenten fish: Not your granny’s recipe
- Observing Lent and eating fish—probably fried—on Fridays? If so, there could well be a change in the air. Or on the plate, at any rate. According to a recent Associated Press story, parishioners at the Our Lady of Guadalupe church in Macedonia, Ohio, were sitting down to a different kind of Friday night dinner in their parish hall: grilled salmon. Mostly gone were the traditional chunks of battered and fried fish replaced by the salmon, plus grilled shrimp, fresh tuna, and baked fish. And while the traditionalists could still find offerings of battered cod, macaroni and cheese and french fries, the health conscious welcomed the heart-healthier fare.
- Observing Lent and eating fish—probably fried—on Fridays? If so, there could well be a change in the air. Or on the plate, at any rate. According to a recent Associated Press story, parishioners at the Our Lady of Guadalupe church in Macedonia, Ohio, were sitting down to a different kind of Friday night dinner in their parish hall: grilled salmon. Mostly gone were the traditional chunks of battered and fried fish replaced by the salmon, plus grilled shrimp, fresh tuna, and baked fish. And while the traditionalists could still find offerings of battered cod, macaroni and cheese and french fries, the health conscious welcomed the heart-healthier fare.
On the town but in shape
- Dining out without weight gain may soon be a reality.
Eating with your heart in mind
- Butter or oil? Both ingredients flavor meals, but which one is healthier?
Pasta Plus offers a tasty, affordable tour of Italy in Laurel
- The Mazziotti brothers offer an affordable tour of Italy — at their restaurant Pasta Plus in Laurel.
- The Mazziotti brothers offer an affordable tour of Italy — at their restaurant Pasta Plus in Laurel.
A dinner party for 5,400, kosher no less
- Imagine planning Sunday dinner for 5,400. Now imagine conforming the meal to strict kosher dietary rules, such as complete separation of meat and dairy from preparation to serving. Remember to prepare kosher vegetarian and vegan options ... and order 25,000 bagels — sesame, onion, but mostly plain.
Irish bread: A treat and a passion
- For most Americans, Irish soda bread is a once-a-year treat around St. Patrick’s Day.
Celebrate the Year of the Pig
- When you think about New Year’s celebrations, you have to admit that Westerners really don’t go whole hog. But folks in the Chinese community really know how to welcome a new beginning. And that’s just what the Chinese and others will do on Sunday: They’ll turn the page on their lunar calendar and welcome the Year of the Pig, year 4705.
- When you think about New Year’s celebrations, you have to admit that Westerners really don’t go whole hog. But folks in the Chinese community really know how to welcome a new beginning. And that’s just what the Chinese and others will do on Sunday: They’ll turn the page on their lunar calendar and welcome the Year of the Pig, year 4705.
