Bold Food

Bold Food Bold Food offers courses in the science of cooking and modernist cuisine for adventurous home cooks and curated culinary trips all over the planet.

Muffie grew up just outside of Denver with parents who loved food. From an early age, Muffie and her brother were exposed to types of food well beyond the usual staples for younger diners (sushi, Vietnamese and spicy Mexican food). Muffie took her well-established palette with her to the East Coast to attend Brown University and dove head-first into neuroscience. One day, in the neuroscience lab

at Stanford doing graduate work, she realized that working in a science lab for the next 50 years wasn’t so appealing. So, she jumped into a business consulting career and then supply chain in biotech which allowed her to travel extensively. More often than not, she managed to coordinate these trips with reservations at some of the best restaurants in the world, not to mention a plethora of sought after holes-in-the-wall. Now she has come full circle. Her love for food and her scientific background have merged into Bold Food. Here she explores culinary science by experimenting with new dishes and new ways to create. There is a bit of molecular gastronomy and a bit of travel (because not ALL of the best food in the world is created in the San Francisco Bay Area), but everything comes back to finding new ways to make food fun, creative and delicious. Innovation in food is at the heart of what happens at Bold Food, whether it is making, teaching, tasting or sharing.

Noodle in a Haystack just gets better and better. Duck shoyu, foie rice, all so good!! @ Noodle in a Haystack
12/17/2018

Noodle in a Haystack just gets better and better. Duck shoyu, foie rice, all so good!! @ Noodle in a Haystack

I still miss Eat Retreat all these months later!! 📸: Shawn Linehan
12/10/2018

I still miss Eat Retreat all these months later!!

📸: Shawn Linehan

Muffie and Bold Food were featured in the latest issue of Curve Magazine!
12/10/2018

Muffie and Bold Food were featured in the latest issue of Curve Magazine!

Khao man g*i and sauce with Kristen Loken Photography care of the recipe from Nongs Khao Man G*i . It’s like being in ...
11/26/2018

Khao man g*i and sauce with Kristen Loken Photography care of the recipe from Nongs Khao Man G*i . It’s like being in all over ag*in.

Kunefe, crunchy noodle like pastry encasing cheese and soaked in sugar syrup, at Feride's Bakery's bakery in Santa Clara...
11/06/2018

Kunefe, crunchy noodle like pastry encasing cheese and soaked in sugar syrup, at Feride's Bakery's bakery in Santa Clara is a very good choice.

If your salami gets a little too dried out, get out your microplane and use it as seasoning.
11/03/2018

If your salami gets a little too dried out, get out your microplane and use it as seasoning.

Turns out raw fish and melon are delicious together. Loyal Nine
10/26/2018

Turns out raw fish and melon are delicious together. Loyal Nine

SUGAR LAND a southern fried novel came out this week, and The Book Club Cookbook included a recipe of mine to pair with ...
10/25/2018

SUGAR LAND a southern fried novel came out this week, and The Book Club Cookbook included a recipe of mine to pair with the book!

SUGAR LAND a southern fried novel by Tammy Lynne Stoner is the triumphant, story of a wise and feisty le***an, Nana Dara, who breaks out of her own physical and emotional prison to become the fabulous matriarch to a family of Texas misfits.

Book Club Menu: PICKLED PEPPERS

"Muffie Fulton of Bold Food created a 4-course meal to celebrate the release of SUGAR LAND inspired by a 1920s prison menu from the Imperial State Prison where Dara worked in the novel. Here, Muffie put a modern twist on simple pickles, using rice vinegar and star anise with peppers. She uses Jimmy Nardello peppers, which aren’t very spicy, but you could choose a spicier pepper, too". --Tammy Lynne Stoner

2 cups sliced peppers (your favorite kind)
1 cup rice vinegar
1 cup water
1/2 cup sugar
8 star anise pods
Mix rice vinegar, water, and sugar and stir to dissolve. Add the peppers and start anise. Place in a covered container the refrigerator for at least 12 hours.
Remove the star anise pods before eating the peppers. The peppers will continue to pickle and can be left in the refrigerator until they are all eaten.

“The love child of Fannie Flagg and Rita Mae Brown, Stoner is sure to win her own devoted following with this ravishing debut.”— Kirkus Reviews starred review

Enter our giveaway from Red Hen Press bit.ly/BCCBBookGiveaway or comment below and like our page

See Tammy Lynne Stoner on her book tour.

10/25 Book Soup with Siel Ju lead by Jillian Lauren, 7pm - after-party, bar The Grafton on Sunset 8:30-10pm

10//30 Powell's Books, Inc. with Kate Carroll de Gutes - Writer 7:30pm; after-party, McMenamins Ringlers Pub 8:30- 10pm

The new Uchi Denver is open and it’s as good as the original Uchi Austin.
10/20/2018

The new Uchi Denver is open and it’s as good as the original Uchi Austin.

The green chili with beef cheeks is the way to go at Tacos de Mexico in Denver. Or order anything else on the menu cause...
10/15/2018

The green chili with beef cheeks is the way to go at Tacos de Mexico in Denver. Or order anything else on the menu cause that’s good too.

Yellow cauliflower, porcinis, garlic chives, tatsoi, garlic, preserved lemon, salt, MSG, and lots of olive oil.
10/03/2018

Yellow cauliflower, porcinis, garlic chives, tatsoi, garlic, preserved lemon, salt, MSG, and lots of olive oil.

Address

4601 Geary Blvd.
San Francisco, CA
94118

Telephone

+18888845702

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