It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Archive for February 4th, 2011
Tanya Holland is the Chef/Owner of Southern cooking hotspot Brown Sugar Kitchen (BSK) in West Oakland, where cornmeal waffles and fried chicken are among the menu highlights. BSK reflects her interpretation of soul food, with influences from her African-American heritage, formal French cooking training, and “a general appreciation of a wide variety of cuisines.” She shared her favorite spots to eat, drink and shop for food in the Bay Area.
Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode– Rabbit Terrine recipe included.