After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for July, 2012
These Smoky Bean, Bacon and California Avocado Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying.
The rustic Italian restaurant is located at 400 West Spain Street in Sonoma, just a short walk from the heart of Sonoma Square (and the girl and the fig). They are closing their doors because Darius Anderson, owner of Ramekins Culinary School and Event Center next door to ESTATE, purchased the building and will be taking over the property October 1st. There are no current plans to relocate the restaurant.
If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED’s Forum discusses new developments in the prevention and treatment of food allergies.
A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe — once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.
If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy.
Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed.
I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt!
Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel’s Tonga Room & Hurricane Bar.
If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”
Marcus Samuelsson, the award-winning chef and cookbook author who seems to be everywhere at once–including NPR’s Fresh Air, The Today Show and the New York Times’ Best Seller List–spent two days last week in the Bay Area, being fêted at Camino and Jardinière, and reading from his new memoir, “Yes, Chef,” at Book Passage and Google. Bay Area Bites caught up with Samuelsson at Jardinière for an interview…Fried Yardbird (chicken) recipe included!
Okonomiyaki is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata.There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.
The Off the Grid street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night.