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1. Letter from the Editor vol. 58: Eating and Drinking in the City by the Bay
From rustic pizza to high-concept techniques, produce shoppers' mecca San Francisco is a center for soulful, sophisticated use of some of the world's best ingredients.
http://www.starchefs.com/features/editors_dish/letter/vol58/
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6. Photo Galleries: Latest Photos from Recent Tastings in San Francisco
Photo galleries of dishes and platings from San Francisco, including Saison, Madera, Absinthe Brasserie, Coi, Manresa, and many more.
http://www.starchefs.com/cook/photo-gallery
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7. Featured Cookbook: Chez Panisse Fruit by Alice Waters
Chez Panisse Fruit
April 2002
HarperCollins Publishers
Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. In the same tradition, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.
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9. Featured Chef to Know: Mourad Lahlou of Aziza - San Francisco, CA
Aziza
5800 Geary Boulevard
San Francisco, CA 94121
(415) 752-2222
www.aziza-sf.com
RESTAURANT FACTS
Seats: 128 Weeknight Covers: 180 Weekend Covers: 225 Check Average (with wine): $70 Tasting Menu: Yes $49 Kitchen Staff: 8
CHEF FACTS
Chef/Owner
Cuisine: New Moroccan
Born: 1968
Began Career: 1996
Work History: San Rafael, CA: Kasbah Restaurant
Mentor(s): Paula Wolfert
Awards: 2007 StarChefs.com Rising Star Chef San Francisco; 2007 Citysearch.com Best Mediterranean Cuisine; 1998-2008 San Francisco Chronicle by Michael Bauer Top 100 Restaurants; 2006 San Francisco Magazine 50 Very Best Restaurants; 2002 San Francisco Weekly Best New Restaurant; 2002 San Francisco Chronicle Top 10 New Restaurants; 1998 San Francisco Chronicle by Michael Bauer Rising Star Chef
Affiliations: Chef's Club, Slow Food, CUESA
Languages Spoken: Moroccan, Arabic, French, and a little Spanish
Notable Dishes: Roasted Root Vegetable Couscous, Braised Beef Cheeks, Chickpeas, Golden Raisins and Harissa; Moroccan Spiced Carrot Soup with Blood Orange Foam
FAST FACTS
Restaurant Recs: Chez Panisse; Thai Express for Pad Thai and egg noodle soup; Pizetta for margarita pizza and anchovy and radicchio pizza
Kitchen Tool(s): Note pad and pen because I like to write down what I am thinking
Interview Question: What are your other interests? It lets me know something else about them. I want someone who has other interests besides cooking.
Flavor Combo(s): Mushrooms and squab; peanut butter and green olives
Fave Cookbook(s): Couscous and Other Good Food from Morocco by Paula Wolfert; The Zuni Café Cookbook by Judy Rodgers.
Chef to Cook for You: Paula Wolfert. She understands Moroccan food better than any Moroccan. People who live in the culture take it for granted - what she has done is to look at the food from a Western perspective, taking the best of the cuisine and making sense of it.
Culinary Travel: I'd like to go to China. I think what they are doing is great. I've always been intrigued by their flavors. Spain comes in a close second.
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10. Recipe for Beet and Wheatberry Salad with Roasted Cipollini, Mint, and Ricotta Salata from Liza Shaw of A16 - San Francisco, CA
Adapted by StarChefs.com
March 2010
Yield: 4 to 6 Servings
INGREDIENTS:
1 pound medium beets, washed
2 ½ tablespoons salt
½ cup wheatberries, soaked in water overnight
6 ounces cipollini onions, peeled and quartered
3 tablespoons extra virgin olive oil
3 lemons, juiced
10 mint leaves, torn
6 ounces wild arugula
4 ounces grated ricotta salata
METHOD:
Transfer the soaking wheatberries to a large pot and cook, covered, over medium-high heat until tender, about 1½ hours. Remove from the heat, add 1 tablespoon salt to the cooking water, and allow the wheatberries to cool completely in the water.
Preheat the oven to 400°F. Place the beets in a baking dish and fill with water to ¼ inch. Sprinkle with 1 tablespoon of the salt and cover the dish with tinfoil. Roast the beets in the oven for 1 hour, or until tender when pierced with the tip of a knife. Let cool, peel, and dice into 1-inch pieces.
Toss the cipollini onions in 1 tablespoon of the extra virgin olive oil and the remaining salt. Spread the onions evenly on a sheet pan in a top rack of the oven until nicely browned. Remove and cool.
Strain the wheatberries, discarding the cooking liquid. Combine with the roasted beets and onions, remaining olive oil, and half of the lemon juice. Add the mint, and wild arugula; toss to combine. Season to taste, adding as much of the remaining lemon juice as desired. Top with ricotta salata.
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