Category Archives: Food

Foodie Chap Introduces Us To The Venician Chef Behind San Mateo’s ‘Pausa’

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SAN MATEO (CBS SF) – Meet Andrea Giuliani the Venician Chef behind Pausa in San Mateo since December 2016 where an authentic and modern Italian culinary experience awaits.

Chef sources from the bounty of Northern California produce. Everything is made in house the bread, the cured meats, the pasta and more. Chef and owner Andrea presides over the kitchen while his lovely wife commands front of house.

2014villaraianofalanghina01 Foodie Chap Introduces Us To The Venician Chef Behind San Mateos Pausa

2014 Villa Raiano Falanghina (credit: Foodie Chap/Liam Mayclem)

The cuisine is perfectly paired with an all Italian wine list and craft cocktails and spritzes. Pausa is Italian for “pause” and Owners Steve Ugur and Giuliani intend for their restaurant to be just that. The restaurant is a place where guests can take a little break from the daily grind and enjoy a dining experience that transports them to a place of leisure.

Whether the gathering is a lunch with old friends, Spritz Hour in the lively bar, a date night in the ambient dining room or a behind-the-scenes dinner experience at the Chef’s table, Pausa has it all.

chef andrea giuliani01 Foodie Chap Introduces Us To The Venician Chef Behind San Mateos Pausa

Chef Andrea Giuliani (credit: Foodie Chap/Liam Mayclem)

To eat at Pausa is to take an Italian vacation where the best of Italy is served on the plate and in the glass. The warm and knowledgeable servers will make you feel instantly at home.

You won’t be disappointed.

Enjoy my chat with a rock star chef from Italy who brings passion, heart and soul to every single dish he serves. He also shared his amazing Alaskan Halibut recipe (see below).

Cheers, Liam!



chef andrea giuliani alaskanhalibut01 Foodie Chap Introduces Us To The Venician Chef Behind San Mateos Pausa

Chef Andrea Giuliani’s Alaskan Halibut (credit: Foodie Chap/Liam Mayclem)


Chef Andrea’s “Pausa” Alaskan Halibut
4 servings
 
Ingredients:

  • 4pc 6oz ea of Alaskan Halibut (skin on) seasoned with salt and white pepper
  • 2lbs of Italian Frying Peppers seasoned with extra virgin olive oil, salt and black pepper
  • 4pc of Coraline endive seasoned with extra virgin olive oil, salt & black pepper

Pickled Torpedo Onions:
4 small torpedo red onion sliced in a small bowl or jar.
Bring to boil all together and pour the liquid on the onions.

Ingredients:

  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon coriander seeds
  • 1 cup white wine vinegar
  • ½ cup water

Gremolata: Mix all together and set aside
Ingredients:

  • 1 clove of garlic, minced
  • 1/4 bc Italian Parsley, chopped
  • Zest of 1 lemon, chopped

Salsa Verde: Mix all together and set aside
Ingredients:

  • 1 large shallot finely minced, macerated in ¼ c red wine vinegar
  • 2 bc Italian parsley, chopped
  • 2 tbsp capers, chopped
  • 6 anchovy filets, chopped
  • 1 large clove of garlic, finely chopped
  • 1 c extra virgin olive oil.
  • 1 tsp kosher salt
  • Zest of 2 lemons microplaned

 
Directions:

  • Pre-heat the oven to 425
  • Heat 1tbsp of extra virgin olive oil. in a cast iron pan over medium high heat and sautee the frying peppers until they are slightly charred. Turn off the heat and add 2 tbsp of gremolata to the pan and set aside.
  • Take another cast iron pan with 2tbsp extra virgin olive oil. on high heat and sear the white part of the fish, approximately 1 minute. Flip the fish, turn off the heat. Put the pan in the oven for 5-6 minutes to your desired doneness.
  • Slightly grill the endive
  • Place the peppers in the center of the plate with the halibut on top. Set the grilled endive on the side of the fish. Sprinkle the torpedo onions on top of the halibut and spoon salsa verde around the plate.

 
Buon Appetito!
Executive Chef/Owner Andrea Giuliani
Pausa Bar & Cookery


 
For more information, visit:
Pausa Bar & Cookery
223 East 4th Ave
San Mateo, Ca 94401
(650) 375-0818
www.pausasanmateo.com



liam mayclem bio head Foodie Chap Introduces Us To The Venician Chef Behind San Mateos Pausa

Taco Bell Has Decided To Inflict Taco With Fried Egg Shell On The Entire Country

Earlier this spring, Taco Bell continued its assault on the definition of “taco” by testing a new breakfast item in Michigan that involved putting stuff inside a fried egg and calling it a Naked Breakfast Taco. Now, the fast food giant is taking the item nationally. 

Taco Bell announced today that the Naked Egg Taco will debut on menus across the country starting Aug. 31.

The new $2 breakfast item is created by flattening and frying an egg, then shaping it like a taco. Not unlike the way the fast food giant sculpted its fried chicken shells for the currently unavailable Naked Chicken Chalupa.

Once the egg shell is formed, Taco Bell stuffs it with diced potatoes, sausage crumbles or bacon, nacho cheese, and shredded cheddar.

For those less adventurous eaters, the Naked Breakfast Taco can be ordered “dressed,” or at least stuffed inside a flatbread.

To mark the new item’s debut, Taco Bell says it will allow customers in New York, Austin, Chicago, and Laguna Beach to reserve a table at select restaurants to taste the taco.

What’s A Taco?

Taco Bell has been working to redefine “taco” as “just taking one piece of food and wrapping it around some other pieces of food” for years.

“Shell innovation is at the core of where we experiment – and whether it’s crispy chicken, biscuits or waffles that wrap up menu item classics – we bring our fans craveable and unexpected food experiences that leave them wanting more,” Liz Matthews, Chief Food Innovation Officer at Taco Bell Corp., said in a statement.

In 2013, it began testing the Waffle Taco, which was really just a waffle folded over some breakfast food.

A year later, it said “hey, let’s try the same thing, but with biscuits!,” only to then move on to trying it all over again with croissants.

In February, the company dropped its fried chicken shell Chalupa on customers nationally. The Naked Chicken Chalupa was created by frying a piece of four-ounce breaded and seasoned white meat chicken into a shell that is then filled with shredded lettuce, diced tomatoes, cheddar cheese, and avocado ranch sauce. The item was taken off the menu in March.

Prior to that, the company created the Doritos Locos Taco, using a shell fashioned out regular cheese Doritos, and eventually Cooler Ranch and Fiery Doritos. 

Matcha Chia Pudding Breakfast Bowl

Smoothies have slowly become my everyday breakfast, and while I do like them, they’re starting to get a bit old. I LOVE breakfast, but I rarely have time to make something extravagant (hence the smoothie overload). Unfortunately, being bored with my usual options and having lots of work to do means that I’ve gotten in the habit of just grabbing a KIND bar for breakfast every now and then. I like KIND bars, but they just aren’t enough to be a meal replacement. Seriously, I’m just hungry again at 9:45 and them I’m stuck having to wait two hours for it to be acceptable to eat lunch. As you’d expect, I’m almost never successful at this, and I just end up wandering into the office kitchen and eating something unhealthy. So I decided to do some thinking and come up with something new to make that would be just as quick and easy as my typical smoothie. The result is this matcha chia pudding breakfast bowl. I’ve made chia pudding before, but when it’s plain it ends up feeling pretty meh. Even with a good variety of toppings. Adding the matcha powder, and a little bit of honey to add some sweetness, gives the pudding a really nice flavor. And it pairs well with all kinds of toppings. I’m getting hungry for another one just typing this, so let’s get straight to the recipe, shall we? Matcha Chia Pudding Breakfast Bowl Ingredients Matcha Chia Pudding 1 Cup Almond Mild (or milk of choice) 1/4 Cup Chia Seeds 2 Tablespoons Honey 1 1/2 teaspoons Matcha Powder 1 Scoop Collagen Powder (optional, I added this to mine for extra protein) Suggested Toppings Banana Raspberries (blueberries or strawberries would also work great) Pepitas Slivered Almonds Cacao Nibs Coconut Flakes Instructions Mix all of the ingredients for the matcha chia pudding together. Place in a mason jar or other container and let sit in the fridge overnight. Pour into a bowl and have at it with the toppings. Enjoy! It’s almost too easy right? I want to prepare this in batches and just eat it all week long. Breakfast, afternoon snack, dessert… you name it. It’s that tasty.

The post Matcha Chia Pudding Breakfast Bowl appeared first on Fashion Food Fotos.

Krispy Kreme Marks Eclipse With Chocolate Glazed Doughnuts

WINSTON-SALEM, N.C. (AP) — Krispy Kreme is going dark ahead of the solar eclipse set to cast a shadow across part of the U.S. this month.

The doughnut chain is giving its signature glazed treats a chocolate sheen for the first time ever in honor of the Aug. 21 eclipse, where the moon will pass in front of the sun.

The Winston-Salem, North Carolina-based company says in a news release that the eclipse is “a rare occasion providing a total sensory experience for viewers across the continental U.S.” and that its chocolate doughnuts will “have the same effect.”

The doughnuts will be available in participating stores on Aug. 21 as well as during limited hours on Aug. 19 and Aug. 20.

(© Copyright 2017 The Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

Food Network Star Anne Burrell To Open Cheetos Pop-Up Restaurant

By Andrea Park

(CBS NEWS) – Cheetos are not exactly known as a staple in fine dining, but new pop-up restaurant The Spotted Cheetah may change that.

Food Network star Anne Burrell has created the menu, which includes dishes like Flamin’ Hot Limón Chicken Tacos, for the New York City restaurant. The Spotted Cheetah is open to the public from Aug. 15 to 17. Reservations are already full, but curious customers can join the waitlist or visit the website again on Aug. 15, when The Spotted Cheetah will release its recipes.

Related: Starbucks Now Has An Horchata Frappuccino

“As a long-time Cheetos fan, I’m thrilled to join forces with a snack brand that is truly an iconic American staple,” said Burrell. “I had so much fun curating this specially crafted, one-of-a-kind menu for the first Cheetos restaurant — I can’t wait to see guests’ reactions!”

flamin hot limon chicken tacos 1 Food Network Star Anne Burrell To Open Cheetos Pop Up Restaurant

Flamin Hot Limon Chicken Tacos (credit: The Spotted Cheetah)

The menu even includes Cheetos desserts, like White Cheddar Cheetos and Cheetos Sweetos Apple Crepe. For the record, upscale restaurant Park Avenue Autumn has served a Broccoli & Cheetos dish for years.

Predictably, people on Twitter are pretty excited about the eatery.


Here’s the full menu. Dishes are priced $8 to $22.

Dangerously Cheesy Starters

  • Cheetos Crusted Fried Pickles + Creamy Ranch
  • Cheetos Grilled Cheese & Tomato Soup
  • Cheetos Meatballs
  • Purrfectly Fried Green Tomatoes

The Big Cheese

  • Flamin’ Hot and White Cheddar Mac n’ Cheetos
  • Cheetos Mix-ups Crusted Chicken Milanese
  • Spicy Cheetos Nachos
  • Flamin’ Hot Limón Chicken Tacos

Sweet Spot

  • Cheetos Sweetos Crusted Cheesecake
  • Cheetos Sweetos Sweet and Salty Cookies
  • White Cheddar Cheetos and Cheetos Sweetos Apple Crepe

 

This is not the first time a major food brand has opened a brick-and-mortar restaurant. Pop-Tarts opened a pop-up shop in February and PepsiCo opened a bar and restaurant called Kola House in Manhattan’s Meatpacking District last year.

© 2017 CBS Interactive Inc. All Rights Reserved.

 

Krispy Kreme Marks Eclipse With Chocolate Glazed Doughnuts

WINSTON-SALEM, N.C. (AP) — Krispy Kreme is going dark ahead of the solar eclipse set to cast a shadow across part of the U.S. this month.

The doughnut chain is giving its signature glazed treats a chocolate sheen for the first time ever in honor of the Aug. 21 eclipse, where the moon will pass in front of the sun.

The Winston-Salem, North Carolina-based company says in a news release that the eclipse is “a rare occasion providing a total sensory experience for viewers across the continental U.S.” and that its chocolate doughnuts will “have the same effect.”

The doughnuts will be available in participating stores on Aug. 21 as well as during limited hours on Aug. 19 and Aug. 20.

Chaval

Chaval - Portland, Maine by Map & Menu Last week, we had the opportunity to celebrate the opening of a new Portland restaurant by two of our very favorite chefs. Chaval, by husband and wife duo Damien Sansonetti and Ilma Lopez (also of Piccolo), found a familiar home in the West End space that used to be Caiola’s. Following in the shoes of an old neighborhood favorite is never an easy task, but after sampling the outstanding French and Spanish comfort cuisine and cocktails, it seems to be one that they’re more than equipped to handle. Chaval brings a fresh feeling to an old space. The dining room has been opened up and updated, and the kitchen is no longer hidden behind doors – instead, seamlessly integrated into the rest of the main room. This latter point being notable if you’re hoping to catch a glimpse of the talented chefs at work. On our first trip (of what is sure to be many), Meredith and I changed it up a little and shared the coq au vin dinner for two. The red wine braised chicken was absolutely outstanding, and will be hard to beat for any future meals. With a bar program headed up by renowned Portland bartender Patrick McDonald, we added a delicious Aperitif Dunhill and a Spanish G&T; and as is the case with any dinner where Ilma is in the kitchen, we saved room for dessert – the decadent churros with hot chocolate sauce and salted sugar. Yes and please. Chaval somehow manages to feel both new and fresh in a packed Portland food scene, while also familiar and comfortable, as if we’ve been patrons for years. I can’t wait to revisit this post in a decade, just to smile at how true that last part will be. Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Chaval - Portland, Maine by Map & Menu Photos by Meredith Perdue for Map & Menu. 

On the best thing about having one’s own freezer

You can fill it with icecream – and it’s nobody’s business but your own 🙂 A couple of years ago, the last tenant bought a fridge freezer unit to fit the kitchen, and because it’s a weird size, she left it here when she left. If it was officially made part of the flat’s inventory, …