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.
Few U.S. farmers grow the tannic apples traditionally used to make hard cider. So craft cider makers are using eating apples and adding chili, chocolate and tropical juices to boost their flavor.
The author of True Brews shares her homebrewing habit with BAB’s Sarah Henry. Watermelon-Mint Soda anyone?
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
What are you drinking for Thanksgiving? This year, I’m toasting with dry, autumn-golden hard cider made by Sebastopol’s Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area.