17401 Mon Sep 03 13:22:21 -0700 2001 20 1 San Francisco Bay Area 0 51566 I watched Food Network for the first time yesterday--Food Finds in SF. I didn't recognize the places they highlighted so have no way to judge: Sharahazad Bakery in SF; Neto's Portuguese Sausages in Santa Clara and Rouge et Noir Cheese in Marin. Loved the 70 year old owner of the bakery dancing around the huge table stretching out filo dough. Can anyone vouch for these? I'd rather have a Chowhound second the Food Network's opinion before I try them out. I hate to waste my calories on mediocrity. Link: http://www.foodtv.com/ Mon Sep 03 13:22:21 -0700 2001 0 JenniferFishWilson 1 51576 Sharahazad Bakery in SF is closed. He retired and couldn't find anyone to take his business which is a crying shame because it was the only place on the west coast to find such quality. Just thinking about the loss is depressing me. Food Finds shouldn't torture people by airing things that aren't available. Mon Sep 03 15:13:06 -0700 2001 51566 0 Rochelle McCune 2 51577 How sad! That was the one place I really wanted to try. Maybe this was the last time I'll watch Food Network. Mon Sep 03 15:45:28 -0700 2001 51576 0 JenniferFishWilson 1 51621 The Food Network also did a show on Yank Sing's Battery St. location recently. Quite deceiving since they have closed a while ago! Tue Sep 04 12:00:53 -0700 2001 51566 0 HKL 2 51694 Food Finds also did a show -- just aired on Labor Day -- about Shaharazad filo in San Francisco and acted as if it was still open. Well, they've been closed for almost a year -- couldn't find anyone to carry on the business. I went to the Food Network website to see whether they had placed an update in their resources area -- nope. That's just lazy and sloppy. Sigh!! Wed Sep 05 11:33:58 -0700 2001 51621 0 Nancy Berry 1 51629 Hi Jennifer: Do you mean Emeril TV?? Tue Sep 04 15:00:22 -0700 2001 51566 0 randy salenfriend 2 51662 randy, really, really LOL!!! Tue Sep 04 20:13:03 -0700 2001 51629 0 Rochelle 3 51710 Hi Rochelle: Glad that tickled the funny bone. Although there are admittedly some programs of value on Food Network, they almost are overshadowed by the omnipresent Emeril. In fact, he's on so often that my little chowound who is not quite 4 says, "Look Dad,there he is again". Out of the mouths of babes. Randy Wed Sep 05 14:33:32 -0700 2001 51662 0 randy salenfriend 1 51652 I'm a Food Network addict, but a cautious one. There are only a few shows on the network that can be relied upon. Some achieve a kind of wacky brilliance, while others are cable-grade fodder that will probably steer you wrong. Favorites include: Good Eats, with Alton Brown. Perhaps the best original production on the network, smart and well-informed and even fun to watch (if you forgive the show its immaturities). Iron Chef. An acquired taste, so to speak, but Burke and I love it all the same. Enough substance comes through the ballyhoo to make it worthwhile for us. The French Chef. Only on at odd hours, this is Julia Child's original show, and as always she's a gem to watch. And now, some shows worth watching with extreme caution. Food Finds. Only about one in six of their stories rises above mere Americana and fabricated nostalgia. They did a story on Richard Donnelly chocolates, one of the greatest chocolatiers in America (full review forthcoming, stay tuned!), and burried in a small store in Santa Cruz he truly is a food find. Most other reviews, in Burke and my researches, have been less worthwhile. ______ Unwrapped. The blank is for the week's subject: candy, soda, etc. A show that could have been an examination of how popular snack foods are made (potato chips, Snickers bars, etc.) turns out to be banal at best. Watch with caution. Burke and I avoid most every other show on the network, including Emeril (he's as facile and personable on camera as a locust on speed), The Naked Chef (lightning did not strike twice for the producers of the brilliant Two Fat Ladies), From Martha's Kitchen (no comment), and most of the rest. Gosh, I didn't realize this would turn into a "guide to Food Network," but I hope this helps for you folks new to the food boob tube. Enjoy! Peter wells@emusic.com Link: http://www.burkeandwells.com Tue Sep 04 18:40:04 -0700 2001 51566 0 Burke and Wells 2 52799 I'm probably the only person who's mentioned Richard Donnelly Chocolate on this site until now (I used to live in Santa Cruz), and it is incredibly good stuff. Definitely worth a stop, and where else can you walk in and find yourself literally in the midst of chocolate-making, with one person offering you samples and another smiling and saying hi as he hand-dips chocolates? Luckily, if you can't get to the shop on Mission Street, they now sell online. Please do post that full review! Link: http://www.donnellychocolates.com Mon Oct 01 15:55:26 -0700 2001 51652 0 Caitlin McGrath 1 51654 I'm a fan of Rouge et Noir, aka the Marin French Cheese Co. It's a nice stop near Petaluma where you can buy their cheese, have a picnic around their little lake, and tour the facilities (though I've only been on the weekend when they are not in cheesemaking mode, so weekdays would be better). Their cheese is sold throughout the Bay Area, mostly the brie which is not bad, but my favorite of theirs by far is the Schloss cheese, which grows nicely in intensity with age, and is perfect about the week after their date on their box! (they even sell these at the store at a discount, since most people are afraid of anything near 'expiration' - but these are the best of the bunch in my opinion). They also have a pretty good triple cream - you can try them all if you stop by some time. Tue Sep 04 18:59:13 -0700 2001 51566 0 brad kaplan 2 54089 Tried to find phone number, Believe it is unlisted. Wish to find retailers in Phoenix area that "carry" R & N products. Sat Jan 29 15:42:30 -0800 2005 51654 0 john van velzer 3 54090 The Marin French Cheese Company makes Rouge et Noir cheeses. Here's a link to their website: Link: http://www.marinfrenchcheese.com/ Sat Jan 29 20:36:32 -0800 2005 54089 0 Nancy Berry 1 51731 Absolutely the best, highly recommended. 101 to end of Lucas Valley Road past Skywalker Ranch, take a left and you're there. The cheese you get here is MUCH better than the same Rouge et Noir you can buy in local supermarkets. The Schloss is good, the fresh Camembert and Brie is to die very happy. This place is a don't miss. Wed Sep 05 19:30:23 -0700 2001 51566 0 Food Dog Man 2 51742 Go out Lucas Valley Road, over the hill to Nicasio Road, past Rancho Nicasio, past the resevoir, right at the end of the road, and 2 or 3 miles to the cheese factory. Its the road to Petaluma. Wed Sep 05 22:46:25 -0700 2001 51731 0 Jim H. 3 51747 Jim and others: Please do not change the thread title unless conversation has digressed. Unlike some other Internet discussions, we ask that you communicate exclusively via the postings themselves and not via the titles. ciao Wed Sep 05 23:09:32 -0700 2001 51742 0 Jim Leff 4 51788 Hey, isn't that what you just did? ;) Thu Sep 06 19:42:36 -0700 2001 51747 0 garçon 5 51836 I realize you're just teasing, but it's relevant. I changed the thread title so users looking for info on "Rouge et Noir" don't slam into a totally off-topic technical posting note from the management. As I've said quite often: if the subject of discussion has substantially changed or digressed, by all means, please do change the subject title (or, even better, start a new thread). But if the title still applies, please leave it all alone. Don't conduct discussion via subject titles; do all yer communicatin' via the message itself! thanks! ciao Fri Sep 07 16:36:03 -0700 2001 51788 0 Jim Leff 4 51890 Jim instead of relentlessly policing everyone why don't you have a very obvious "rules of engagement" section on your home page. It must get extremely exhausting for you (and not to mention upsetting for the unsuspecting targets) to constantly remind people of this.Sorry to be blunt as I realise that this site is your baby but perhaps a different approach is in order. Quite frankly, until recently I wasn't aware of your requirements either. Sun Sep 09 04:00:24 -0700 2001 51747 0 Panpan 5 51912 I can't imagine why users would get upset at my friendly attempts to keep things organized for everyone's good. But thanks for your tips re: how to run the site. Mon Sep 10 01:14:38 -0700 2001 51890 0 Jim Leff 1 52084 Planet Food is a great program. See my post above (link below). Link: http://www.chowhound.com/topics/show/17495#52083 Sat Sep 15 17:57:11 -0700 2001 51566 0 garçon