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Entries tagged with 'Ad Hoc'

First Look: All the Cocktails at Ad Hoc, Yountville, CA

Drinks Maggie Hoffman 9 comments

If you've been tasting wine all day in Napa or Sonoma, by sunset you might be ready for a change of pace. Ad Hoc, Thomas Keller's family-style restaurant in Yountville, recently got its liquor license, and the team, including Bar Manager Christian Schnurr, Sommelier and Assistant GM Jessica Pinzon, and GM Josh Blackman, has been busy perfecting a Keller-approved 6-item cocktail list that just made its debut. We took the launch as an excuse to head up to wine country to check it out. More

Mixed Review: Ad Hoc Gluten-Free Brownies

Sweets Lucy Baker 11 comments

Thomas Keller's recently developed gluten-free flour, Cup4Cup, is the key ingredient in his new Ad Hoc Gluten-Free Brownie Mix. At $18.95 a pop the mix is a serious splurge, but could it offer gluten-intolerant people everything they've been dreaming of—luscious chocolaty brownies with a perfect cakey, gooey consistency? More

Mixed Review: Ad Hoc Cobbler Mix

Sweets Lucy Baker 5 comments

July is the peak season for luscious berry and stone fruit desserts. And while a picture-perfect lattice-top pie is sure to be a showstopper, crisps and cobblers are a whole lot easier to make—you don't have to worry about finicky crusts or slices that fall apart. Williams-Sonoma sells a mix based on the cobbler served at Thomas Keller's Ad Hoc restaurant. Since TK was involved, I had a hunch the cobbler would be delicious. But would it be easier than making cobbler from scratch? And would it be worth the $10 price tag? More

Cook the Book: Blowtorch Prime Rib Roast with Horseradish Cream

Serious Eats Caroline Russock 11 comments

[Photograph: Artisan Books] I consider myself very lucky to have a butcher who not only knows his meat but gets as exited about my purchases as I do. When I was picking up the meat to make the Blowtorch... More

Mixed Review: Ad Hoc's Fried Chicken Mix

Lucy Baker 25 comments

[Photographs: Lucy Baker] The country's gone mad for fried chicken and so far I've kept my mouth shut. Truth be told, I'm a bit of a hater. It all began back in third grade when my class had a family recipe day. I cast my vote for chocolate donut cake (so named because it was baked in a tube pan), but my mother insisted on making the fried chicken she grew up with in Virginia. I remember shaking the raw chicken pieces in a brown paper bag filled with breadcrumbs, and watching safely from across the kitchen as my mom dropped each breast and drumstick into a hissing pot of hot oil. The next day I carried a platter... More

Fried Chicken Battle: Ad Hoc vs. SPQR

Robyn Lee 3 comments

Photograph of Ad Hoc's fried chicken from niallkennedy on Flickr Thirsty Reader reviews the fried chicken from fine dining restaurants Ad Hoc in Yountville and SPQR in San Francisco. Conclusion: SPQR slightly surpasses Ad Hoc for its super crispy skin. Related San Francisco Chronicle's Michael Bauer: Five Great Bay Area Dining Experiences Thomas Keller's fried chicken?... More

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