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#Game of Thrones inspired Deviled dragon eggs from Hua and Stephanie from @LickMySpoon
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Kim Laidlaws Scone with strawberry jam from @SFCooking School at the Open House.
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I'm in love with #Koji! Made a teriyaki koji roast chicken with koji rice vinegar salad and Sonoko's koji cabbage sunomono. I could eat this every day.
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beautiful branzzino at @SlantedDoor
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Sonoko Sakai's delicious chickpea miso soup with tofu, spinach and green onion.
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Umami bomb: Aedan Chickpea #Koji potatoes, pink cauliflower and broccoli cooked with @Sonoko Sakai.
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Sonoko Sakai's soba at the koji dinner at Bar Tartine
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U-Pick Farms in Brentwood from End of May thru Sept
By Carrie Sullivan, our East Bay Epicurator I start looking forward to fruit-picking season in the fall – about 8 months before any of the fruit I love is ready! Call me obsessed. My favorite go-to area is Brentwood, located about 50 miles east of Oakland and Berkeley in East Contra Costa County. While I don’t exactly relish the drive to Brentwood, I have certainly found ways of making it more pleasurable, like taking the scenic back roads when I have the time, or making a day of it with at least one friend who shares my enthusiasm for fresh-picked (hand-picked and hand-chosen) fruit. Brentwood has seen some pretty massive…
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Celebrate International Women’s Day by Eating and Drinking … Of Course
Realizing that this coming Friday, March 8, is International Women’s Day got me thinking about all the female food-and-drink entrepreneurs I’ve met around Northern California over the last few years, and some of the fun and inspiring things they’ve told me. For instance, Deborah Brenner (pictured above) left a plush Manhattan marketing career to write a book about female winemakers in California. That book, 2006’s Women of the Vine, inspired Brenner to move to the Wine Country, make wine herself, and create Women of the Vine, a winery offering the creations of a dozen-plus female vintners. “I had spent the past 20-plus years in a very male-dominated field,” Brenner told…
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California Walnut Crepes with Ricotta Honey Orange Filling
by Epicurator Susie Wyshak Chef Alex Stratta’s California Walnut Crepe recipe stole my heart but instead of the savory route, the recipe immediately sparked a vision of walnut groves surrounded by grazing cows, buzzing bees, and child-like rounded orange trees dotted with fruit. This could only mean one thing: a sweet California Walnut crepe with a “taste of California” theme. I used Happy Girl Kitchen’s orange marmalade (which you can learn to make in their classes!) Booya! The nutty, not-too-sweet substantial texture of the crepes against the creamy and sweet filling sent my tasters to the moon. Our senses enlivened with the orange evoking a tinge of middle eastern flavors…
