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The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Fancy Fast and Fun!

Uploaded: Nov 21, 2014

It's fancy food season you know.

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Holiday cookies, spiced nuts, artisan cheeses, homemade crackers, fun appetizers. Survival tip: balance out the deep, dark and dirty reds with the super food greens.

It's especially exciting right now because this is the last week to submit comment and quite possibly win a ticket to the Fancy Food Show joins The Food Party! Party, Jan 11 ? 13, 2015 at the Moscone Center in San Francisco. Winner attends any or all of the three days (and Monday the 12th is a holiday!) Meet up with other Food Partiers!, or blow us off and great gorge all by your lonesome. But lonely you will not be. Join thousands of other food-crazed crunchers tasting every chocolate, cheese, snack, candy, olive oil, wine, nut, coffee, tea, etc., etc., imaginable, plus a growing selection of healthier munchies. You'll be our Food Party! citizen observer / reporter and we'll interview you afterwards on what food trends our readers should be on the look out for in 2015. Actually you can call yourself whatever you want while you are there?. that is except for "foodie." Never call yourself a foodie. (Sorry Foodie 11/14)

Speaking of fancy foodie, holiday parties cry out for special bites, but you can go fancy-fast-and-fun. Consider a selection of pintxos, today's media hottie. Pronounced peen-chos, the word means "toothpick foods." Make yours come alive with wooden picks from Kamei, that fun San Francisco kitchen store we've reported on before. Get a whole bag for $1.69, compared to other more foo-foo stores that charge $5 - $6 for less the amount.

Pintxos don't need recipes ? just a selection of tastes that compliment each other. Here's are a few pictures from parties I have done. They assemble quickly, guests like to help make them, and they look and taste great. Create your own!

Manchego, Quince Paste, Proscuitto Pintxo

Feta, Beet, Cucumber, Olive Pintxo with Balsamic Drizzle

Roasted Radish, Okra Pintxo with Cilantro Cashew Drizzle

Sweet and Sour Meatball Pintxo with Grilled Pineapple

But anyways?

You should come to the Fancy Food Show. If you don't know what to comment, remember, this is a potluck. Tell us your favorite holiday food. Maybe your bestest cookbook. Or think about what you might say if you were invited to an event and your pre-arrival assignment was to reThink Farming (we can continue last weeks conversation, and thanks for all the insightful input by the way).

They say that mastering things is important to humans.

That's convenient, because we are all food experts.

How do you propose we change the world with great tasting food?

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Kamei Household Wares
547 Clement St. San Francisco, CA 94118

What is it worth to you?


Posted by Dean, a resident of Midtown,
on Nov 21, 2014 at 11:54 am

Hi Laura, I loved the Feta, Beet, Cucumber, Olive ones I had at your place, we've made them a couple times since - very easy and delicious! We'll have to try a couple more recipes.

Posted by Now I leak, a resident of Cuesta Park,
on Nov 21, 2014 at 2:25 pm

Tip: don't push the food too far down the skewer or you will poke holes in the back of your throat when you try to eat it.

Posted by Laura Stec, a resident of Portola Valley: Westridge,
on Nov 22, 2014 at 7:20 am

Dean - thanks for the read and the words. (and for using your real name).
Now I Leak - you bring up a good point (no pun intended). To prevent this, do not thread food onto the pick. Have the food flat on the cutting board and pierce with the toothpick, only far enough to hit the bottom of the food / cutting board. Then pierce the next food (also lying flat on cutting board) onto that. This helps prevent the food from splitting (cheeses do this a lot), insures a flat base for toothpick to stand straight, and covers the point when your guest puts the pick in their mouth.

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