.Food & Drink

Both the use and the mystique of spices goes back centuries. Ancient Egyptians used spices such as coriander, cumin, myrrh, frankincense, cinnamon and ginger in cooking—and also mummification.  The ancient Chinese developed the classic “five-spice blend” of cinnamon,...

In Haruki Murakami’s novels, the melancholic main character will inevitably stave off his ennui by spending time in a smoke-filled, boozy jazz club. The clubs are not only off the beaten path, but they may exist in...

It was four months ago when I was first introduced to the craft cider world. A winemaker friend in Livermore had taken my brother and I on a tour of what had to be 40 acres of...

Embroidery on Paul Einbund’s baseball cap reads “chartreuse” in yellowy-green letters. It serves a dual purpose, announcing his profession as a sommelier and his upcoming travel itinerary. The restaurateur behind The Morris in San Francisco is about...

The cacophony of noise coming from the ready-mix concrete plant across the street from Donkey & Goat’s campus doesn’t necessarily suggest that quality wine is being made anywhere nearby. Isn’t a normal California wine experience supposed to...

Elizabeth Vecchiarelli teaches all of the core classes at Preserved, her Temescal culinary store. These “hands-on workshop experiences” explore a wide range of topics, such as fermented pickling, canning fundamentals and sourdough bread making. The workshops began...

I was first introduced to the magic of a properly timed rum-based libation by Danville resident Kent Wisneor, known at some local bar tops as “Tiki Kent.” Out of the many important tell-tale signs of a great...