Food-o-File

Virginia B. Wood recounts just how busy the fall has been: births, new books, graduations, and prizes.

"...baker Chris Mace-McLatchie recently competed in the Western regional baguette and specialty breads competition at the San Francisco Baking..."

Dec. 1, 2000 Food Column by Virginia B. Wood

Reservations of Choice

Valentine's Day Dining Ideas

"...Ga or two (shredded chicken sandwich, $2.50), and a baguette of their superior French Bread. You might also want..."

Feb. 11, 2000 Food Feature by Mick Vann

Trouble in Paradise

Rebecca Chastenet de Gery explains why her visits to Pacifica Fine Dining have varied in quality.

"...Taro rolls fill the bread basket alongside slices of baguette sprinkled with black and white sesame seeds (black sesame..."

Nov. 12, 1999 Food Feature by Rebecca Chastenet dé Gery

Ultra-Gallic Gastronomy

Barbara Chisholm elucidates the finer points of dining at Chez Nous.

"...We were promptly given a basket of baguette slices served alongside a slab of European-style butter. So..."

Oct. 8, 1999 Food Feature by Barbara Chisholm

Believe the Buzz

"...dining table was a basket filled with foccacia and baguette slices, and a pale mound of white bean garlic..."

Feb. 19, 1999 Food Feature by Rebecca Chastenet dé Gery

Season's Grazings

"...one crusty baguette, cubed..."

Dec. 18, 1998 Food Feature

Heart of the Orient

"...seem like a distant memory. It bakes its own baguettes -- thin crispy crusts with a moist, flavorful center..."

Nov. 13, 1998 Food Feature by Mick Vann

Sweetish Hill Bakery

"...ham and brie with sweet mustard on a skinny mini-baguette or an Italian-style panini with olive oil and herbs...."

Oct. 16, 1998 Food Feature

A Baker's Dozen

Gifts for the Kneady

"...list is a pastry queen or wields a mean baguette, here's a list of a baker's dozen gift ideas..."

Dec. 13, 1996 Food Feature by Virginia B. Wood

King of the Hill

Regal Dining at Reasonable Rates

"...to the powerful cheese. Served with fresh slices of baguette, the opener was very substantial, enough to serve three..."

Sept. 20, 1996 Food Feature by Patrick Earvolino

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