Amy DiBiase's Ricotta Gnudi

I've known Chef Amy DiBiase for years, since we met when she was a guest on a radio show I co-hosted with Ron James and Robert Whitley at the U-T. Back then she was promoting the Point Loma restaurant Roseville. Since then she's made a number of kitchen moves, landing most recently in what was Baleen but has recently become Tidal, Paradise Point's restaurant on Mission Bay.

Amy, a graduate of Johnson & Wales University, came to San Diego almost a decade ago to work as a chef at Laurel in Bankers Hill. She left five years later as executive chef to work at Baleen as chef de cuisine. Two years later  she opened Roseville. Amy then chefed at The Glass Door, Cosmopolitan, and The Shores before returning to Baleen and its transition to Tidal.

Now she's making Tidal very much a reflection of her culinary aesthetic: achieving bold flavors through local, seasonal ingredients. Much of her menu feels like contemporary comfort food but nothing that leaves you feeling loggy: Half Chicken Confit, Salmon Wellington, Olive Oil Poached Halibut, and a Chicken Liver Mousse so luscious you want to bathe in it (stay tuned; sous chef Kyle Bergman will be teaching me how to make this later in the summer). It's food that creates a wistful memory even weeks later. And, I, for one, couldn't shake the memory of her ricotta gnudi. So naturally I asked her to show me how to make them.

The last time I was in the kitchen with Amy was earlier this year when the restaurant was still Baleen and I was writing a story for the U-T on root vegetables. Amy shared with me her recipe for Rutabaga and Ginger Soup with Brown Butter Froth. This time we played in the open kitchen overlooking the Bay. Amy came out from the back kitchen, setting down a half sheet holding eggplant, diced zucchini, halved heirloom cherry tomatoes, a bunch of fragrant basil leaves, a container of braised lamb, and a another container of dark pureed Moroccan black olives. Then she retrieved three containers from the walk-in filled with the three cheeses we'd be using for the gnudi--ricotta, of course, but also marscapone and parmesan. A large pot on the stove was filled with simmering water.

To my carb-limited delight, this gnudi feels like pasta but really is cheese coated in flour. The recipe is astonishingly simple--beat together the cheeses with a sparkle of fresh lime zest and salt and pepper, pipe it into a bed of ground durum and cover it up with more of the durum.

Let it rest, refrigerated, for 36 hours so it forms a shell that encases the cheeses. Rub off the excess durum and pop into boiling water for about four minutes. Then serve with your sauce. The bite of gnudi bursting from the durum skin yields a warm, creamy texture with a mild flavor from the trio of cheeses. You could easily add fresh herbs like chives, thyme, or a touch of rosemary to create your own flavor profile.

And, also like pasta, your sauce can be whatever you like. On this day, Amy showed me her current menu sauce--roasted eggplant puree with zucchini, tomato, braised lamb, and black olives. While we made the dish, she warmed the puree in a shallow bowl in the oven. 

In a skillet, she sauteed the zucchini. Then she added the shredded braised lamb shank and a hank of butter. Once the liquid had reduced and the gnudi were cooked she dropped them into the pan briefly with the halved tomatoes. Out came the bowl with the eggplant puree and over that went the gnudi with the sauce. Then she added fresh basil before garnishing the dish with the Moroccan black olive puree.

That's what's at Tidal now. But the dish will change with the seasons and at home you could use pesto or fresh chopped tomatoes and herbs for the summer. It's the perfect dinner party dish. Make it ahead of time up to the point where you boil the gnudi. Then serve family style on a platter with a salad and perhaps big bowl of steamed clams or mussels, and a fresh loaf of sourdough bread.


Ricotta Gnudi
From Amy DiBiase
(printable recipe)

Serves six

1 pound ricotta
8 ounces marscapone
4 ounces grated parmesan
zest of one lime
salt and pepper to taste
1 bag fine ground durum wheat flour (you can substitute all purpose flour)

*Note, the proportions of the cheeses are 1 part ricotta to 1/2 part marscapone to 1/4 part parmesan cheese. Amy says the easiest way to measure is to buy a 1 pound container of ricotta. Empty that into a bowl, then use the container to measure the marscapone and parmesan.

In the bowl of a stand mixer, combine all the ingredients but the durum wheat flour until they just come together.

Spread a one-inch deep layer of flour into a casserole dish. Using a piping bag, pipe the gnudi straight onto the flour in the shape of a large Hershey's kiss (don't swirl like a Dairy Queen ice cream cone). You'll probably need to use a clean finger to push the dough off the tip of the bag with each gnudi. Keep them about an inch apart.

When you've filled the dish with the gnudi, cover them completely with more durum flour. Then cover with plastic wrap and refrigerate for 36 hours.

When you're ready to serve them, put a pot of water on to boil. Add salt to the water. Uncover the gnudi and remove them from the durum flour. Gently brush off excess flour. When the water comes to the boil, add the gnudi. They should boil no longer than 4 minutes (cook too long and they'll fall apart). The key is that they'll begin to rise to the top of the pot.

Drain the gnudi and add to your sauce. Garnish and serve.

Tidal is located at 1404 Vacation Road in the Paradise Point resort.

Print Page

Wine & Dine San Diego Radio: A Feast for Your Ears

Several years ago, I got my start on radio on The Gourmet Club, later named San Diego Gourmet. Ron James was the host with wine expert Robert Whitley. I came on as a guest several times. Then Ron would call me at the last minute to fill in if they had an open slot. Finally, he just got me a security badge at the U-T, where the show was produced and told me I was the new co-host. It was about the most fun I'd ever had professionally.

Then it ended because the U-T closed down the studio. But, hey, folks, starting March 10 we're back and this time on terrestrial radio, KFSD Radio 1450 AM. Called Wine & Dine San Diego Radio, the show will air every Saturday afternoon from 1 to 2. Ron, of course, is the host. Whitley and I, also joined by David Nelson and Frank Mangio, will be co-hosts. And, there will be a slew of reporters from Ron's Wine and Dine San Diego website calling in to report on items such as new restaurant openings, chef moves, and upcoming events.

Host and executive producer Ron James

For our debut show, we're featuring Jeff Rossman of Terra and his new Mission Valley burger joint Bunz, Hanis Cavin of Carnitas Snack Shack, and Dick Gilmore of Iowa Meat Farms and Siesel's Meats to talk about barrel aging corned beef--just in time for St. Patrick's Day.

If you can't listen to the show live on the radio, we'll be streaming it live on www.wineanddinesandiego.com and have a podcast available. Later on, we're also hoping to have a studio with a kitchen so we can do video. Grand plans, but Ron is a determined guy and I'm a believer.

Join us for the fun, send us show topic suggestions, and even call in. I'm planning on having some segments with chefs that deal with specific cooking issues so we can solve your pressing kitchen dilemmas.

Print Page

San Diego Gourmet Embraces Tradition

For generations business people enjoyed the elegant, clubby feel of The Grant Grill. But things began to slide, the U.S. Grant was sold and we waited while it found a new identity. That was a couple of years ago and the place couldn't be nicer. And with all the changes in the hotel, there were also dramatic changes in The Grant Grill, including the arrival of executive chef Mark Kropczynski and chef de cuisine Chris Kurth.

Kurth joined Robert Whitley and me today for a conversation about the restaurant and its renewed emphasis on contemporary American cuisine. He's all about local, seasonal and sustainable and it shows in his menu. Join us for a terrific conversation about The Grant Grill and Kurth's approach to dining. And check out the beef tasting menu from May 30 to June 13.





Print Page

San Diego Gourmet Says "Oui"

Executive chef Katie Grebow joined Robert Whitley, Maureen Clancy and me this morning on San Diego Gourmet. Cafe Chloe, the popular French-style wine bistro located downtown on 9th Ave. at G St., is one of those rare restaurants that is not only fabulously good, but consistently good. I'm especially fond of the mussels, her crab cake made with Dungeness crab and, oh, those frites with three sauces!

We chatted about how she honed her cooking skills, her participation in the upcoming June Cooks Confab (she's handling the tongue part of a "tongue-and-cheek" dish collaboration with A. R. Valentien's TK Kolanko), the restaurant’s emphasis on sustainability and her passion for cheese. And, we touched on her soux chef’s spring obsession with offal appetizers.

Tune in at signonradio.com to listen to the podcast or just listen below:





Print Page

Radio Days

It's been a busy week behind the mike:

Yesterday, we (SDNN.com) had a dry run with sdnn.com radio. Radio veteran Joe Bauer and sdnn.com CEO Neil Senturia are hosting this morning drive show on AM 1700 and they invited me to chat about, well, foodstuff, of course. Once it launches for real on April 27 from 6 to 9 a.m., I'll let you know when I'm on.

Later in the morning I was on KPBS radio's These Days with Maria Hunt. We had a wonderful hour with host Maureen Cavanaugh. You can listen here.

And, today, being Wednesday, I did my weekly show, San Diego Gourmet, with Robert Whitley. Our guests were Andrew Spurgin of Waters Fine Catering and Christian Graves of Jsix. Our topic? The Cooks Confab the two chefs are engaged in with about a dozen friends. You can listen right here:

To learn more about Cooks Confab, go to the website. The next event is at Nine-Ten at the Grande Colonial in La Jolla on Sunday, June 7 from 3 to 6 p.m. The theme is beef and here's the line-up so far:

• Hors d'oeuvre – Nathan Coulon – Quarter Kitchen

• Beef Tartare – Paul McCabe – Kitchen 1540

• Oxtail Ravioli – Antonio Friscia – Stingaree

• Beef Cheeks – TK Kolanko – A. R. Valentien

• Hanger Steak – Andrew Spurgin/Donald Coffman – Waters Fine Catering

• Artisanal American Farmhouse Cheeses – Brian Sinnott – 1500 Ocean

• Sweetbreads Dessert – Christian Graves – Jsix

Also participating…

Amy DiBiase — Roseville

Olivier Bioteau — The Farmhouse Café

Katie Grebow — Cafe Chloe

and of course, Jason Knibbs — NINE-TEN


Print Page

The Gourmet Club Loves a Good Deal

Nothing beats a good deal and coming up next week is one of the best for San Diego food lovers: Restaurant Week. From Jan. 11 to 16, over 150 local restaurants will be offering three-course meals for $20, $30 and $40 per person, depending, of course, on the restaurant. This is the time to scope out great restaurants you've only heard about or visit your favorites.

Calling in to talk about this winter's Restaurant Week is Ingrid Croce, owner of Croce's Restaurant & Jazz Bar, along with Croce's Top Hat Bar & Grille, Ingrid's Cantina and Upstairs at Croce's. You can thank her for launching Restaurant Week back in 2004. We'll talk about the variety of great places participating in the event and what you can enjoy that week at Croce's Restaurant and Jazz Bar.

Maureen is still enjoying her holiday vacation, so Robert and I will compare notes on great holiday meals we enjoyed and what we're looking forward to trying out with the new year.

And, big news: The Gourmet Club is now San Diego Gourmet and podcast only so listen at your convenience below:





Print Page

The Gourmet Club Gets the Holiday Spirit

It's our last show until the new year and it's all about the holidays. One of the ways we like to show our love is through baking. Cookies. Lots of them. But we've found someone who does this year round. Liz Chou is the cookie diva of The Cookie Chew, a delightful business that takes the cookie to a whole new level, as in truffles and lollipops in flavors like Peanut Butter Crunch, Smores, Chocolate Hazelnut, White Chocolate Cranberry Pistachio and Chocolate Toffee Crunch.



I met Liz at the Little Italy Mercato last summer and enjoyed her gorgeous looking and tasting cookies. Maureen met her recently and invited her to be with us on The Gourmet Club to tell her story and perhaps give some cookie baking hints.

And Maureen will be giving us a preview of her annual Holiday Gift Guide--a collection of fun, clever, delicious and budget-friendly ideas for food lovers to give and get.

San Diego Gourmet is the best place to hear about the San Diego food scene.



Print Page

The Gourmet Club Strikes Oil

t'll be a gusher this week when we welcome Thom Curry, owner of the fabulous Temecula Olive Oil Company. Thom will be in studio with Robert and me (Maureen is off to some amazing location again) to talk about the art of making olive oil. Okay, and vinegars too.

If you're not familiar with Temecula Olive Oil Company you should be. Thom is certified by the International Olive Oil Council as a Master Taster and sits on the California Olive Oil Council's Taste Panel. They have about 100 acres northeast of San Diego County, where they farm their own groves sustainably, harvest the olives from October through March and hand blend the oils.


I'm a big fan of their late harvest, more mellow Mission Olive Oil and Roasted Garlic Reserve Olive Oil, but I'm eager to try the younger, stronger grassy Rotture di Oro, or "tears of gold." The oils are easy to pick up, either at their shop at Old Town's Plaza del Pasado or Old Town Temecula. Or you can order them, along with olives, soap, vinegars and more, online.

And, as long as we're talking oils, I'm bringing in some bottles of other edible oils I've been discovering. Such as Stony Brook's Butternut Squash Seed Oil.

I got a sample of the oil recently from the company, Stony Brook Cookie Company. It comes out of the Finger Lakes region in Geneva, New York, from seeds leftover from nearby Martin Farms in Brockport. They're the processing remains of the farm's squash for a ready-to-cook preparation sold to grocery stores. The seeds are roasted in Stony Brook's ovens and then cold pressed. The oil is then lightly filtered. They claim that each 375 ml bottle of oil contains the seeds of 10 butternut squash.

The oil is astoundingly flavorful -- very rich and nutty, like sipping roasted pumpkin seeds. I've used it in vinaigrettes, drizzled it on squash soup and over roasted vegetables. You can cook with it, even at high heat, but you will lose some of that gorgeous flavor. You can order it online from Stony Brook Cookie Company.

I'm also going to bring in some avocado oils. Bella Vado is a local avocado oil produced by Corrinne and Cid da Silva. The couple bought their 40-acre Valley Center avocado grove several years ago. With no dedicated machine for avocados, they do the job using an olive mill and press. Currently they have two varieties of oil, regular and lemon flavored (the lemons are pressed with the avocados to extract the oil, not infused into it).

A good avocado oil is rich and buttery tasting, like a good avocado, of course. And the most remarkable green color. I'm especially fond of the Bella Vado lemon-flavored oil, which I recently tried with a new favorite recipe, roasted Swiss chard, which I got from the wonderful Chef Jennifer Goldman Carden of Todder Cafe. Just roughly chop up the chard, toss it with a few tablespoons of the oil, along with minced garlic, salt and pepper. Spread the mixture on a baking sheet and roast it at 400 degrees for about 10 minutes. Watch it so it doesn't burn. It comes out very crispy and, with the lemon-flavored avocado oil, has a hint of citrus to it.

You can buy Bella Vado oils at both Whole Foods stores in San Diego, as well as at the Little Italy Mercato on Saturdays, At Home on Main Street in Fallbrook and The Temecula Valley Cheese Co. in Temecula. Cid just told me that at some point before Christmas, you'll also be able to order it online.

I also like the Pacifica Culinaria line of avocado oils. My favorite is the blood orange, which is delightful on salads and in preparing fish, like salmon or cod, as well as shrimp. I also like the roasted chili oil. The company is local, based in Temecula, but I believe they bring these oils in from Mexico and then infuse them with flavors. So, it's a different process than what the da Silvas and Thom Curry do. I've bought the Pacifica Culinaria oils at the Ocean Beach and La Jolla farmers markets from the Peggy's Pasta stand. And I just bought a bottle at Whole Foods.


We'll sample all these oils, which I think will end up making you pretty hungry. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.

Print Page

The Gourmet Club Talks Turkey

Robert, Maureen and I could probably fill an entire hour chatting about our Thanksgiving traditions, but we've enlisted three people to call in whom we think you'll enjoy even more: Matt Gordon, executive chef and co-owner of Urban Solace; Matt Rimel, co-owner of the La Jolla Butcher Shop and owner of Zenbu and Rimel's Rotisserie; and Karen Krasne, owner of Extraordinary Desserts.

These three each have a unique take on Thanksgiving and you'll want to hear what they're preparing and how they're celebrating. And, we'll ask them for the best ideas they have for the inevitable leftovers.

Getting hungry? Well, tune in for the hour. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club Delivers

Here's a new twist on delivery: Delicious, nutritious meals. Not diet meals, but what you would make for your family if you had the time to shop and cook. We're talking red snapper with wilted spinach and tomato black bean corn salsa, braised beef tri-tip with pearl onions, fennel and fava beans, and even beef cheddar chili mac and cheese for the kids. And, who is doing this in San Diego? Chef Winston Edwards of Go Chef Gourmet Delivery.


Chef Edwards will be with us in studio on The Gourmet Club to talk about "What's for dinner?" And, we'll learn why a chef who honed his culinary skills at Four Seasons Resort and Hotel, The Lodge at Torrey Pines, Arterra, the Inn L'Auberge and other top establishments is cooking for home delivery.

So, tune in for the hour. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.

Print Page

The Gourmet Club Goes a Bit Posh

Well, we're getting closer and closer to the holidays, with Thanksgiving just weeks away. If you're in the mood for some of the finer things on the holiday table or looking for a smashing hostess gift, you'll want to tune in for our conversation with Ariane Daguin, founder and owner of New Jersey-based gourmet purveyor D'Artagnan. Foie gras, pate, sausages, game birds and meats are just some of the delicacies customers have been enjoying for 23 years. (If you're an Anthony Bourdain fan, you saw her on his "No Reservations Holiday Special" last year on The Travel Channel.)

We'll talk with Daguin about ideas for holiday entertaining and some of the novel treats D'Artagnan is offering this year. You might get some irresistible ideas for what to serve at your holiday gathering.

Robert is back from Spain, so we'll talk about his trip and some of the wines and foods he enjoyed. And, Maureen and I will discuss our latest forays into San Diego's restaurants. I know I hope to talk about the amazing chestnut tasting dinner I enjoyed at the Grant Grill.

So, tune in for the hour. The Gourmet Club is the tastiest meeting in town. So join Robert Whitley, Maureen Clancy and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.
Print Page

The Gourmet Club Goes Dark

Well, I really have put off writing this, but we got the news that The Gourmet Club and all other live programming on signonradio.com is indefinitely suspended. So, instead of going to the studio this morning for a fun discussion with Robert Whitley, Maureen Clancy and guests, I've got a conference call, a phone interview and a story to work on. You tell me which sounds like more fun!

We may go back on. Who knows? But, regardless, I want to thank Robert and Maureen, who know everything about food and wine in San Diego and beyond, for being so generous and such great partners. We had a great time and were really getting into a groove together. Robert's assistant, Felicia Forbes, is the coolest lady and always such a help in getting us prepped for the show. Our guests made it all so interesting, especially our friend, Mike Mitchell, who regularly introduced us to new and exciting restaurants around town. Thank you very much! And, I want to thank my friend Ron James for bringing me on board last year. Of course, my really big thanks go out to those of you who actually took the time to listen and even call in periodically.

It was a great run and I hope against hope that the mikes go back on soon.

Meanwhile, you can listen to me monthly on KPBS radio's These Days with Tom Fudge. My next appearance will be on Monday, Sept. 22 at 10 a.m.

Print Page

The Gourmet Club Returns to the Sea

We love Chef Bernard Guillas and so back he comes to The Gourmet Club to chat about his recent travels, cooking classes and the menu transition from summer to fall at The Marine Room. I saw him most recently at the Taste of Slow Food San Diego where he was handing out bowls of vibrant orange cold carrot soup with crab and caviar. Oh, the flavors and textures in that refreshingly sweet chilled soup on that warm summer night!

And, since it's the first Wednesday of the month, we'll be hearing from Mike Mitchell with his Mitchell Report on the best of the new restaurants that have opened.

If there's time, I'll share some of the highlights of the Taste Pavilion at Slow Food Nation in San Francisco last weekend as well as the experience of being at one of the most astounding farmers markets I've ever seen -- The Ferry Plaza Farmers Market. The size of the market and the breadth of the offerings were a revelation. And, fortunately, I was making dinner for friends that evening and got to actually buy wonderful products to use later.

And, Maureen and Robert will fill us in on their latest culinary adventures.

So, tune in for the hour. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club Takes to the Backstreet

I'm back--no pun intended. I was laid up watching the Olympics 24/7 while my back was spasming and otherwise creating misery. But that was last week. This week, I'll be rejoining Robert and Maureen at the table and meeting our guest, Cindy Pawlcyn.


Pawlcyn, owner of Cindy's Backstreet Kitchen in St. Helena, as well as Mustards Grill and Go Fish, is a Napa Valley icon. From the fresh organic ingredients she's committed to using in her restaurants to her experiential food research, Pawlcyn creates delicious, heartfelt food that has earned her a devoted local and national following. We'll be talking with her about her new cookbook Big Small Plates, her restaurants and her travels to San Sebastian, Spain and Oaxaca, Mexico to try new restaurants and cuisines for inspiration.

We'll also spend some time talking about last weekend's Taste of Slow Food San Diego, the Temecula Olive Oil Company and what sounds like the ultimate birthday dinner, enjoyed by Maureen last Saturday (think Carl Schroeder and Michele Coulon).

So, tune in for the hour. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.

Print Page

The Gourmet Club is Telling Fish Tales

What's your passion? For Chef Andrew Spurgin it's fish. In fact, he's a co-founder of the educational organization Passionfish, which addresses seafood sustainability issues.

Chef Spurgin, who is executive director and chef of Waters Fine Catering, will be on The Gourmet Club with equally ardent fish lovers Christian Graves, executive chef at Jsix, and Dan Nattrass, principal fish buyer of Catalina Offshore Products. With these three in studio as guests, we'll spend the hour talking about seafood sustainability, mercury in fish, techniques for preparing fish to keep it both safe and tasty -- well, basically all things fish. Actually, all things food -- because both chefs are champions of handcrafted, organic, regional cuisine, even if it doesn't have fins or gills.

So, tune in for the hour. The Gourmet Club is the tastiest meeting in town. Join Robert Whitley and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club is Homegrown

One of the most enjoyable of all culinary pairings is wine and cheese -- once you figure out what goes with what. We're going to have a guest who can help: Dan Pilkey, the sommelier with Addison at the Grand Del Mar. At 27, he's the youngest to have attained the level of advanced sommelier from the American Chapter of the Court of Master Sommeliers -- and only the second in San Diego. There are only several hundred who have reached this rank in the U.S.

Pilkey, who grew up in the wine business, will give us some tips on how to mix and match wines and cheeses. And, we'll try to emphasize some more summery wines so that you can go out and try some of his suggestions now, whether it be at a picnic dinner during an outdoor concert or as a special course of its own at your summer dinner party.

Matt Rimel's Homegrown Meats/La Jolla Butcher Shop opened last Saturday (see my previous post). Robert and I will talk about this new shop and what it means to have locally grown, grass-fed beef available to San Diegans for the first time.


The Gourmet Club is the tastiest meeting in town. Join Robert Whitley and me this Wednesday morning on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.

Print Page

The Gourmet Club Takes It Slow

In one month, Labor Day weekend (that's August 29 to Sept. 1), Slow Food Nation will be foodie central in San Francisco. With a farmers market and urban "Victory" garden, Taste Pavilions showcasing the wares of producers across the nation, lectures, guided slow hikes, special slow dinners and even a Slow Food Rocks concert, Slow Food Nation will be an incomparable experience.


So, we're bringing in Anya Fernald, Slow Food Nation's executive director, to talk about what we can expect. Should San Diegans make the trek up to celebrate? You bet! I'll be among them and can't wait to share the experience.

We'll also be talking about summer puddings and the pros and cons of air-chilled chicken. Does it really taste better than the usual poultry found in the stores? I did a taste test and will let you know if it's worth the extra price.

The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me for our regular Wednesday morning gathering on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club Goes for Elegance (With Caviar)

This week on The Gourmet Club we bring you caviar. Dafne Engstrom, co-founder of boutique caviar house Tsar Nicoulai Caviar, will be joining us by phone to talk about the sturgeon they raise and harvest. The sustainable caviar they produce is served in restaurants such as The French Laundry, Charlie Trotter's, Le Cirque and Wolfgang Puck, and can be found at Williams-Sonoma and Dean & Deluca. They also have a cafe at the San Francisco Ferry Building.


And tune in for another tippling tasting. This time it's Maureen who's bringing in the good stuff. She's loving the new liqueur VeeV, a vodka-like drink infused with açaí berries and acerola cherry that's filled with antioxidants.


She served it to great acclaim at a recent dinner party and thinks it's something we should all know about.

Sans alcohol but on the trend meter as well is Vivanno, the new 16-ounce fruit smoothie Starbucks introduced last week. Made with banana, milk, and an orange-mango-blend juice, along with whey protein and fiber powder, it will set back customers 350 calories and $3.75. We'll talk about whether this was a smart move for the struggling coffee megachain.
The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me for our regular Wednesday morning gathering on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club Heads to Roseville

If you live in Point Loma, then you must have heard the news that George Riffle (Laurel, Blanca, the Ivy Hotel) has opened a new French-Mediterranean-style restaurant called Roseville. With Chef Amy DiBiase, Riffle has created an upscale brasserie on Rosecrans that serves classic duck confit, Carlsbad mussels, frites and seasonal dishes.

It sounded intriguing to us, so Riffle and DiBiase will be joining us this week on The Gourmet Club to talk about this new venture and its unlikely neighborhood location.

Mike Mitchell of The Oceanaire will be calling in with his Mitchell Report. Tune in to hear about his latest gastronomic adventure in town.

And, Maureen has ravioli, raviolo and raviolini on her mind. Confused? Well, tune in and find out what the differences are between the three and what unique versions are so deliciously distracting her. Yes, I know I promised this last week, but we ran out of time. This week Maureen unravels this pasta conundrum.

The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me for our regular Wednesday morning gathering on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page

The Gourmet Club Goes Under the Sea

Matt Rimel joins The Gourmet Club this Wednesday. The owner of Zenbu, Rimel's Rotisserie and Mesquite will chat with us before the 4th of July holiday about fish (he catches much of what is served at all three venues) and maybe even give us some tips on favorite ways to prepare it for an outdoor fireworks bash.

Maureen has ravioli, raviolo and raviolini on her mind. Confused? Well, tune in and find out what the differences are between the three and what unique versions are so deliciously distracting her.

The Gourmet Club is the tastiest meeting in town. Join Robert Whitley, Maureen Clancy and me for our regular Wednesday morning gathering on signonradio.com from 11 a.m. to noon Pacific. You can also podcast the show and listen at your convenience.


Print Page