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

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

Dining in or out: You be the bartender w/ 7 romantic Valentine’s Day cocktails

Whether you are dining out or making a romantic dinner at home this Valentine’s Day, no night of romance is complete without the requisite drinks to begin the evening and end the evening. Here are some ingredients you’ll want to include in your love elixir: Ginger– has been highly regarded in many cultures for its … Continue reading Dining in or out: You be the bartender w/ 7 romantic Valentine’s Day cocktails

Tamales step-by-step: Diagrams, instructions and a bit of history

Tamales, of course, are a traditional favorite this time of year in Mexico, and are served whenever friends and family gather, starting from Dia de La Virgen de Guadalupe all the way through Dia de Los Reyes or Three Kings’ Day on January 6th, and even beyond on Dia de La Candelaria or Candelmas (Feb. 2nd). … Continue reading Tamales step-by-step: Diagrams, instructions and a bit of history

What does it take to be a private chef, Part II: does the plate make the chef?

(Author’s note: all photos below are with permission from Private Chefs of the SF Bay) In this, Part II of our series on “What does it takes to be a private chef?” we will examine that most elusive of creative kitchen questions: Is a menu or recipe for particular dish created by a particular chef … Continue reading What does it take to be a private chef, Part II: does the plate make the chef?