Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
The California university is already famous for its wine and beer programs. Coffee seemed like a natural next step. It’s new Coffee Center aims to break down the science behind the perfect cup of Joe.
Learning to garden and cook with cheap, healthy produce helped JuJu Harris survive while raising seven kids on public assistance. In a new cookbook, she shares her tips for other struggling moms.
The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area’s top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.
Tech startups aren’t the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for “kitchen,” has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.
Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.
Tulane medical students are trading in their scrubs for chefs whites. They’ve teamed up with culinary students at Johnson & Wales University as part of an innovative new program designed to teach both groups how good nutrition can help stave off lifestyle diseases.
Twice a week, Brundo offers Ethiopian cooking classes, both vegan and traditional options, with a sit-down meal to follow.
Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.
Wild salmon season’s in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod.
Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.