Chef Tu David Phu talks about going “Private”, Vietnamese food and the future

Private Chefs of the SF Bay is thrilled to welcome Chef Tu David Phu to its ranks. Chef Tu’s resume reflects a reverence for American culinary greats, skilled in classical European traditions. His stints include the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Most … Continue reading Chef Tu David Phu talks about going “Private”, Vietnamese food and the future

Roses on a plate for Mother’s Day: Quail or Poussin in Rose Petal Sauce

This year, why not avoid the Mother’s Day restaurant rush and spend an amazing evening at home. No looking for parking, fighting the crowds, noisy restaurants, less than perfect table service. Give the gift of preparing an unforgettable meal for mom, or, invite a private chef into her kitchen or yours. Now that that’s settled, … Continue reading Roses on a plate for Mother’s Day: Quail or Poussin in Rose Petal Sauce

Get on THE LIST!

Want to be the first to know when my next book “hits the shelves” or I have published a new column, article or blog post. Email me at andrealawsongray@hotmail.com and I will add your name to THE ANNOUNCEMENTS LIST. And thanks for all your support and encouragement! Continue reading Get on THE LIST!

Discover Mexico’s Comida Cuaresma (Lenten foods): Plantain & Bean Stuffed Chiles

(Author’s note: The following is an excerpt from Celebraciones Mexicanas: History, Traditions and Recipes, by this columnist co-authored with Adriana Almazan Lahl and available on Amazon.)   The first day of Lent is Ash Wednesday and the forty-day holy interval ends with Holy Week (Semana Santa). This year, Lent started on February 10th and ends … Continue reading Discover Mexico’s Comida Cuaresma (Lenten foods): Plantain & Bean Stuffed Chiles

Next level farm-to-table dining: How to source, cook rabbit, quail and poussin

Living in Northern California, we’re blessed with an abundance of local food, so much of which come directly from our amazing Bay Area farms and farmers. This allows those of us who love to cook to not only start with high quality ingredients that make any dish great if prepared well: having access to the … Continue reading Next level farm-to-table dining: How to source, cook rabbit, quail and poussin

6 x 6 x 6: Premiere Pop-up Supper Club with PRIVATE CHEFS of the SF BAY

PLEASE NOTE, THIS DATE FOR THIS EVENT WILL BE ANNOUNCED SOON. CHECK BACK FOR THIS AND OTHER UPCOMING EVENTS, OR BETTER YET, FOLLOW ME! 6 x 6 x 6: Six Chefs / Six Courses / 6 Wine Pairings (vintner TBA) Chefs: Andrea Gray, Tu David Phu, Mariana Caravallo, Mike Chapter, Rose Johnson, Josh Garcia DATE: tbd TICKET … Continue reading 6 x 6 x 6: Premiere Pop-up Supper Club with PRIVATE CHEFS of the SF BAY

Shades of Taste: Introducing a new way to dinner party

Did you know that color effects taste? We eat first with our eyes (then with our noses and finally with our mouths) and colors elicit specific taste expectations: bright yellows and lime greens and you might anticipate something sour or bright (a recent NPR program talked about how, “adding yellow food dye to vanilla pudding … Continue reading Shades of Taste: Introducing a new way to dinner party