Excerpt -
Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he visits Oakland and digs into sinigang at FOB Kitchen, sisig with popup Likha, and then sits down at Abaca to discuss Filipino fine dining.
https://www.sfchronicle.com/podcasts/article/Listen-Secrets-of-the-Doggie-Diner-heads-17508258.php
Maison Nico
Where: 710 Montgomery St., S.F.
When: 9 a.m.-5 p.m. Wednesday, Thursday, Friday, 9 a.m.-4 p.m. Saturday and Sunday
**Contact: (**415) 359-1000 maisonnico.com, info@maisonnico.com
Maison Nico
Where: 710 Montgomery St., S.F.
When: 9 a.m.-5 p.m. Wednesday, Thursday, Friday, 9 a.m.-4 p.m. Saturday and Sunday
**Contact: (**415) 359-1000 maisonnico.com, info@maisonnico.com
Excerpt -
Delaroque’s award-winning pâté en croûte ($49 per pound for the chicken, duck and duck liver blend and $42 for the pork, apricot and chanterelle combination) He buys pork from Olivier Cordier, a jovial French-born butcher with a shop on Illinois Street in The City, who offers the highest quality custom cut meats. The artisan pâté en croûte that Delaroque will enter in the competition in Lyon includes spices, pig’s blood, apples and pistachios, which add color and crunch. The right texture is essential and so is the appearance. It has to look like a work of art.
I was thrilled to see FOB Kitchen on Cook’s Country. We ended up going there a few days after, and the owner hadn’t known that her episode had run. (Really good food and drinks; service is a bit slow even when the restaurant isn’t crowded.)
https://twitter.com/KQEDForum/status/1592690162877726722?t=4UWiRGzhIBDKQ5T_8SHswg&s=19
Luke Tsai and other guests talk about spices and the spice trade on KQED Forum at 88.5 FM radio at 9 am on Wed Nov 16 and repeated at 8 pm
https://www.sfchronicle.com/food/restaurants/article/cumin-dishes-17484033.php
Excerpt -
The proprietary egg noodles are a local favorite for a reason. “We don’t skimp on ingredients,” Cribbin says, divulging that only “real eggs,” flour, salt, and water make up the dense noodles for which Yuen Hop Co. is known. These noodles also make killer garlic noodles, an enduring example of Asian fusion food that reportedly originated in the 1970s with San Francisco restaurateur Helene An. The version Cribbin and her mom make is a balanced crowd-pleaser, leveraging fish sauce, oyster sauce, and Parmesan cheese for an umami punch
Yuen Hop
824 Webster St
Oakland
Bay Area burritos
https://www.sfchronicle.com/projects/best-burrito-sf-bay-area/
Matt Yan of Boston Globe going to Chronicle next summer as food & wine intern.
https://mobile.twitter.com/matt_yan12/status/1593024591978696704
Alix Wall in the JWeekly -
Hazie’s
501 Hayes
SF
Excerpt -
A pozole with dumplings made from a mixture of masa and matzah meal is on the dinner menu (but beware — it has pork). The brisket sandwich on the lunch menu comes with melted provolone and pepperoncini salsa, and Altman said he hopes eventually to make his own pastrami, too. Coming soon to the brunch menu is one of Altman’s favorite Jewish dishes of all time: matzah brei.
Chef Joey Altman says that all restaurants should be known for a speciality, and he hopes Hazie’s will be known for its latkes. (Photo/Alix Wall)
https://mobile.twitter.com/KQEDForum/status/1592925465521623042
Just to make it clear what the story is about: Bachan’s Japanese Barbecue Sauce, started in Sebastopol and now made in Santa Rosa. I use it, quick and easy marinade for roast salmon or chicken!
Joanna Della Penna has a bucketful of openings in Berkeleyside
Excerpt -
The E’ville Eye had the good word that Turkish baker Hatice Yildiz has quietly opened Simurgh Bakery in Emeryville. Yildiz’s fresh baklava, eggplant dolmas, honey cakes and many uniquely Turkish creations…
Simurgh
4125 San Pablo Av
Emeryville
https://mobile.twitter.com/TheEvilleEye/status/1591863262702096384?cxt=HHwWgMDShYLNt5csAAAA
https://www.simurghbakery.com/shop?page=3
Elena Kadvany in Chronicle on Reem’s opening in Ferry Building
https://www.sfchronicle.com/food/article/reems-ferry-building-opens-17568188.php#photo-23140021
Brock Keeling in Berkeleyside/Oaklandside -
Soleil -
https://www.sfchronicle.com/food/article/ferry-building-food-17587299.php
I was driving down San Pablo on Weds and saw a long line out the door, perhaps a dozen long and thought it was Arizmendi… but after reading this, likely was for Simurgh Bakery.
Cesar Hernandez in the Chronicle raves abut the $10 breakfast burrito at the Emeryville Home Depot
https://www.sfchronicle.com/food/restaurants/article/best-breakfast-burrito-17592547.php
excerpt -
Inside a leopard-spotted flour tortilla is a scramble of eggs, hash browns, cheese and hickory-flavored bacon. All the components of the filling blend together, creating a smoky, starchy and cheesy portable breakfast parcel. The tangy, faintly bitter and spicy salsa bolsters the smoke and acts like the final, shiny coat of paint.
Kelly’s Deli is a cafe attached to a Home Depot in Emeryville with reliable breakfast burritos.
Cesar Hernandez/The Chronicle
Thank you, as always, for posting the latest food news! I didn’t realize that Special Noodle was now in Pacific East Mall in Richmond. I’ve been getting my sheng jiang baos in Newark/Fremont, so I’m happy to have another source closer to me. When I get them, I’ll report back.
Where in Newark/Fremont ?
Pan Fried Dumplings in Newark and I-Shanghi Delight in Fremont.
Soleil Ho in the Chronicle likes the spice at Cafe Colucci’s larger new space at 5849 San Pablo, Oakland
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Sega alicha (center) surrounded by a variety of dishes and spices at Cafe Colucci, Thursday, Aug. 18, 2022, in Oakland, Calif.
Santiago Mejia/The Chronicle
Melanie Wong retweets the story of indigenous amaranth seed growing in the Berkeley Hills -
In radical acts of courage, Indigenous farmers grew the plant in secret while seed savers protected caches of the seeds and passed them down through family, dreaming of a day when amaranth could be grown freely again.
— Berkeley Food Institute (@UCBerkeleyFood) November 22, 2022
Read our feature on amaranth:https://t.co/T9WgR8Od3i pic.twitter.com/gp09fnLQgK
Excerpt -
Mark n’ Mike’s , the Jewish deli pop-up that has become a permanent part of San Francisco restaurant One Market, is offering eight kinds of latkes this year, one for each night of Hanukkah. Some of the options: a wild mushroom latke with cheese, a Philly cheesesteak latke, a chopped liver latke, and a dessert latke topped with apple pie and ice cream. The latkes are on the menu Dec. 1–23.
Sold Out
68 pp. Pictorial white wrappers, black shoelace ties. First Edition. Alcatraz Island, 1952.
A collection first published in 1952, by the wives of prison guards who formed social clubs on “The Rock” to counter some of the isolation they felt there. Chinese sweet & sour spareribs, sloppy Joe’s, tamale pie, butterscotch bread, peach cobbler, etc. Very good; a scarce first edition.
Lois the Pie Queen. Photo courtesy Chris Davis
SF Chronicle’s list of best cookbooks of 2022 includes Reem Assil and Tanya Holland
https://www.sfchronicle.com/food/recipes/article/best-cookbooks-2022-17575898.php
Diners, drive ins and disco fries?
— SF Examiner (@sfexaminer) November 25, 2022
One San Franciscan’s fascination with regional foods has resonated with thousands.https://t.co/MM98YXOKae
Matts goes free diving for uni sea urchin and eats them at the beach on top of grilled wagyu steak -
start the video at the 24-second mark to skip the ad if you watch it before Dec 2nd
Anna Mindess in Edible East Bay
Oakland Fortune Factory
261 12th Street in Oakland Chinatown
oaklandfortunefactory.com
Story and photos by Nora Becker
