Category Archives: Food Articles

Talking to Cooking Star David Kinch

Mild-mannered cooking deity David Kinch is a modest, immodestly gifted chef who has brought fame to the South Bay.

(To be published by South Bay Accent magazine in December.)

In an era when chefs are often tattooed, self-promoting celebrities, with social media trumpeting their latest foul-mouthed exploits, the irrefutable king of the kitchen in the South Bay — and increasingly, beyond — is cerebral, low-key David Kinch, who’d rather be surfing than attending to a throng of groupies. He planted himself in the South Bay in the mid-’90s when, he admits, the region was a culinary backwater compared to the buzzy eating scene to the north. What drew him to this area was that “I found a place that I could afford,” he says, after coming up empty in pricey San Francisco, where he had excelled as the hired executive chef at various prestigious restaurants. Continue reading

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Where to Find the Best Fresh Pasta?

The carb-y comfort of fresh pasta can be found locally, at exacting restaurants and pasta purveyors.

(Published by South Bay Accent magazine in August, 2018)

One of the world’s most addictive carbs is pasta, from the dried, boiled spaghetti with red sauce from a jar that busy moms serve their hungry kids to exquisitely handmade noodles enveloped by made-from-scratch sauce in fine restaurants. Although it’s abundantly available in markets everywhere — typically dried or mass produced — pasta purists often seek out the fresh, local variety.  A must-have on Italian restaurant menus, pasta has slithered its delicious way into the happy mouths of patrons in many high-end restaurants in general, where a pasta dish or two is now common. Continue reading

Sake 101

(Published by South Bay Accent magazine in February 2018.)

There are plentiful options when it comes to choosing a beverage to accompany a Japanese meal. Since Japanese cuisine is frequently subtle, it can go nicely with well-chosen wine and beer is also a popular  accompaniment. However, those seeking the full Japanese experience should order sake (sock-ay) to go with their meal after first learning a few basics about this surprisingly complex beverage. First off, sake is not rice wine, as many diners believe it to be. Rather, it’s fermented from special rice varieties that have first been milled to expose the starchy core, then a special enzyme, koji, is added that helps convert starch to sugar while the sugar is turned into alcohol. Typically, the more the rice has been polished, the higher quality is the sake it produces, which is best consumed within a year of bottling in most cases. Continue reading

Way Beyond Sushi

Bay Area diners are increasingly crazy about Japanese cuisine, which is fresh, healthful and includes much more than just raw fish.

(Published by South Bay Accent magazine in February 2018.)

Quick — what city in the world has received the most Michelin stars for its restaurants?  Paris, you say?  Not even close. Tokyo has led this august group of awardees for awhile now, boasting almost triple the stars compared to the French capital: 302 versus just 105, including a dozen achieving the lofty three-star ranking.  This interesting development underscores a trend that is well underway in the South Bay, where Japanese cuisine is hot, hot, hot. Continue reading

Crazy for Abalone

Red abalone is a locally raised ingredient that is inspiring chefs around the region. 

(Published by South Bay Accent magazine in October, 2017.)

Once so common in California that it could be collected at low tide, red abalone — the tastiest member of the species — is now a luxury ingredient not seen on many menus but beloved by those who have tried it. Rich, subtle, creamy, with a whisper of ocean, the meat of this giant sea snail is different from most other seafood. Deliciously so. Continue reading

Where to Get Fresh Local Abalone

Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing.  Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a “best choice” according to the Monterey Bay Aquarium’s Seafood Watch. Find out where to buy it in the Bay Area and learn about its interesting history. Read all about it on KQED’s Bay Area Bites here.

Fast Casual Eateries Redefining Quick Cuisine

The super-hot fast casual trend is taking the region by storm, demonstrating that counter service doesn’t mean bad food.

(Published by South Bay Accent magazine in August, 2017.)

While fast food undeniably has a bad rep, Americans still like the stuff, with one in four citizens consuming some sort of fast food daily. Made-ahead greasy burgers, oily pizza, salty fries — people enjoy such fare not just because the unhealthful properties resonate with guilty taste buds but largely due to the fact it’s inexpensive and, well , fast. But the supersize-me crowd is being joined by more discriminating eaters as both flock to one of the hottest dining trends in the last few years: fast casual restaurants. Continue reading