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November 25, 2022

Chef James Syhabout’s Commis

At the start of a weeknight meal service, a young, curly-haired commis, or assistant chef, asked his boss if he was plating an oyster dish correctly. Chef James Syhabout studied the plate for a nanosecond before directing the commis to rearrange the layers. Unlike a reality TV kitchen, the Michelin-starred chef of Commis didn’t shout at or berate his employee. Syhabout answered the question simply, neutrally, without an emotional flourish. The commis nodded, replied with an affirmative acknowledgment and returned to his station for a second attempt.
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October 25, 2022

The Rendez-Vous

east bay magazine marketing advertising rates
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October 25, 2022

Specialty Bakeries

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October 1, 2022

Pastrami Paradise

Professional holiday catering elevates the season's large parties and gatherings.
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October 1, 2022

Holiday Catering

Hearing the buzz of the 2022 holiday season picking up, and with COVID-19 on the wane or rendered less severe due to vaccines and boosters, party and event catering companies welcome the return to something resembling pre-pandemic normal.
James Beard, "The Man Who Ate Too Much" by John Birdsall
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July 10, 2022

‘The Man Who Ate Too Much’

In last year’s fact-packed documentary, Julia, viewers learn every last darn thing about the celebrated television chef, Julia Child. Her life turns out to be an open book. The new HBO series, also called Julia, imagines her...
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July 10, 2022

The Salad Bar That Could

We don’t drink boba milk tea to lessen our sugar intake. It’s popular because the texture is creamy and the taste is sweet. Add in a handful of tapioca balls and we’ve got our dessert in a...
JAMBAR is Jennifer Maxwell's new organic, artisanal energy bar.
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May 1, 2022

JAMBAR

Maxwell’s first act—at least in terms of one of her professional pursuits—included co-creating the PowerBar in Berkeley, a product that launched the energy bar market in the mid-80s. After growing the company to wild success over 14 years, the venture was sold to consumer packaged goods juggernaut Nestlé. End of act one. Now, Maxwell is back in the limelight with her new organic, artisanal energy bar, JAMBAR, which she makes in a newly built, state-of-the-art facility just over the Richmond Bridge in Marin County.
A cake from Green House Bakery.
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May 1, 2022

Green House Bakery

On a hilly street in Oakland, Rachel Caygill’s bakery is in the middle of a suburban block. She runs Green House Bakery out of her, you guessed it, green house. Under California’s cottage food law, her licensed pop-up kitchen operates out of a built-out basement. Having tasted one bite of her strawberry buttermilk layer cake, any doubts about trying a home cook’s baking skills are immediately quashed. After a particularly bad day, Caygill’s layer cake turned my blue mood into a cheerful strawberry pink one.  
Vegan food and wine crafters; some vegan dishes c/o Black Sheep Foods.
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May 1, 2022

Vegan Food and Wine Crafters

People curious about innovative plant-based foods arrive at the doorstep of vegan food crafters for a variety of reasons and find themselves richly rewarded right here in the Bay Area.
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January 1, 2022

Alfresco Eats

’Tis the season for outdoor eating As the Omicron tide arrives on our shores, dining indoors might not be at the top of our to-do list this month. Atmospheric rivers notwithstanding, there are plenty of outdoor mall or...
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