What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink’s tent. It’s his first time participating in this cultural extravaganza.
In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.
In an innovative melding of art and food, the Cutting Ball Theater kicked off a month-long series of restaurant crawls called Tenderloin Trail. Held in conjunction with the theater company’s new documentary play, Tenderloin, theater-goers have the opportunity to check out several neighborhood restaurants and bars before or after the play.
Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.
Two Chez Panisse alum — Niki Ford and Tamar Adler — cook up a culinary performance art event at Montalvo Arts Center in Saratoga, where Ford serves as the current culinary fellow for the artists in residence.