As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn’t hurt either.
The American Grilled Cheese Kitchen has moved into the Mission at 20th and Harrison across the street from flour + water.
Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.
Raw sheep’s milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source.
Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.
Moving northwards to find the best farmers’ market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets.
Forget about the food trucks for a minute; let’s go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill’s sweet, sunny Plow.
Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.
New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese — and their epic culinary failures too.