In this week's edition of Food-o-file, Chronicle Cuisines editor Virginia B. Wood divulges her foodie news and gives a Mother's Day gift idea.
Keepsake Cookbook for Mom
Fresh out of ideas for Mother's Day gifts? Why not show your appreciation for all Mom's (or Grandma's) good cooking through the years by compiling a family keepsake cookbook? A heritage collection of your family's favorite recipes and culinary traditions complete with anecdotes and pictures would be the perfect gift for Mom this year and a family treasure in years to come. This is a great opportunity to record old family favorites that have been passed down by word of mouth or demonstration but never documented, thus ensuring they aren't lost to the family table forever. (Believe me, I'd give anything if my family had one.) Be sure to ask brothers, sisters, cousins, aunts, and uncles to contribute to the project. There's even a handy how-to guide with step-by-step instructions, ideas, illustrations, and tips for planning, organizing, and assembling keepsake cookbooks for any occasion. Meals and Memories: How to Create Keepsake Cookbooks (Carlo Press,$15.95, paper) by Kathy Steligo is available by mail order at 800/431-1579 or via their Web site http://www.carlopress.com.
The Alamo Drafthouse (409 Colorado, 476-1320) requests your honorable presence at a new movie series complete with its own special menu this Sunday night, May 7 (screenings at 8 and 10pm). Everyone's favorite dinner-&-a-movie theatre presents Hong Kong Cinema and Cuisine the first Sunday of every month with Asian action films and a tasty Asian-inspired menu. The menu offers items such as Chow Yum Fat Chicken Curry, John Woo Shu Pork, Twin Dragon Spring Rolls, Momma Fong's Hot & Sour Soup, and Master of the Flying Tofu. The special beverage and dessert menu includes chestnut ice cream, almond cookies, Tsing Tao Beer, hot oolong tea, Chai, and hot or cold Vietnamese coffee. The regular dessert and beverage menu will be available as well, and patrons who order appetizers or entrées will receive complimentary fortune cookies.
When well-loved local chef Miguel Ravago left Austin last year to pursue possible restaurant deals in Santa Fe, Austin friends and fans were sorry to see him go but wished him well. The hot news is that chef Ravago is the new executive chef for Zocalo Restaurants in New York City and will oversee kitchen operations in the company's two existing restaurants (in the refurbished Grand Central Station and on Manhattan's Upper East Side) and open a third outlet featuring Ravago's own menu in the coming year... Former Chronicle Cuisines editor Robb Walsh is also on the move. Walsh is leaving his position as editor of Chile Pepper magazine to become restaurant reviewer for the Houston Press, the alternative newsweekly in the Bayou City. The ultra-hot Houston restaurant scene should be much more interesting than the one he leaves behind in Ft. Worth. We also hear Walsh is consuming plenty of barbecue in the research for his newest tome for San Francisco's Chronicle Books... Current Chronicle contributing food writer Mick Vann and co-author UT prof Arthur Meyer have just received a cookbook contract. Their comprehensive collection of global appetizer recipes will be part of the professional chef series from trade publisher John Wiley & Sons in 2002.
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to email@example.com