I posted this comment in the Berkeleyside article:
Acme was very important in the first weeks of the shutdown. There was a shortage of flour, and Acme was happy to sell their excellent whole wheat and unbleached white flours. Yeast was also scarce, and for those of us who dislike sourdough, Acme provided little tubs of dry yeast. I was able to bake a loaf and reserve part of the dough for the next loaf, for a few months until yeast was in stores again. Thanks, Acme!
ETA: I live three blocks from the current San Pablo location.
This year’s Taiwanese American Cultural Festival will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free
HK Lounge Bistro in SF, Lion Dance Cafe in Oakland and others added to Michelin Guide.
Eve Batey will temporarily take over for Sarah Han until Han’s successor is found.
A review of a new Vietnamese cookbook by Andrea Nguyen -
Recipes include "…Char Siu Roasted Cauliflower (Bong Cai Trang Nu’ong Vi Xa Xiu), Beef and Tofu La Lot Rolls (Bò Nướng Lá Lốt), Green Mango, Beet, and Herb Salad (Gỏi Xoài Xanh), and the Grilled Eggplant with Garlicky Green Onion Sizzle (Ca Tim Nu’ong Mo Hanh. "
At least for me tasting menu is a “longer” menu of dishes chosen by the kitchen (with no choice/influence by the customer). In addition, at least for restaurants which are not tasting menu only, often dishes of the tasting menu are not available on the regular menu.
A prix fixe menu is a shorter menu of dishes where each (or many) of the courses has two (or more) dishes/choices for the customer to make.
Dokkaebier Brewery recently opened at 420 3rd St near Jack London Sq serving beers with Asian flavors such as peppercorn, cardamom, kimchi, and lemongrass.
Dokkaebier
420 3rd St, Unit A
Oakland, California 94607
[(510) 496-4228](tel:(510) 496-4228)
"Alameda has a new Taiwanese-style hot pot eatery featuring shareable, specialty hot pot soups, rice and noodle plates, and snacky sides such as popcorn chicken, pig’s ears, stinky tofu and fried seafood. Tasty Point, 2412 Santa Clara Ave. (between Park Street and Park Avenue), Alameda "
, Sarah Kirnon & Tim Herod about how hot sauces bring food to life
SFChronicle names new lead restaurant critic
Bay Area native MacKenzie Chung Fegan joins her hometown paper after working as a senior editor at Bon Appetit
Bitker in the Chronicle. MacKenzie will start in January.
“Currently a senior editor at Bon Appetit magazine, Bay Area native Fegan has written about restaurants, worked in restaurants and even grew up in a restaurant family. In 1974, her grandparents opened locally beloved Henry’s Hunan in San Francisco, which the New Yorker once called “the best Chinese restaurant in the world.” She understands the weight and importance of restaurant criticism on a deeply personal level.”
“To prevent mildew, Parr sprays the vines with milk, not traditional fungicides. To add potassium to the soil and aid photosynthesis, he applies fermented nettles, rather than the typical fertilizer. “I try to treat the plants like I’d treat myself,” said Parr, whose arsenal of farming tools includes things he likes to eat, like honey, turmeric and seaweed.”
California’s most influential sommelier-turned-winemaker wants to radically change grape farming
