Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.
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 celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it’s like to be female and queer in the culinary world.
While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality.
Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands — Moroccan style.
Healdsburg’s newest wine bar, Bergamot Alley, focuses on hard-to-find Mediterranean wines and local, handmade snacks to accompany them.
When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons– and the pros– are of this particular piece of equipment.