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.
Chef Matt Grandin, of Berkeley’s Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly’s chef-owner Brad Levy offers a colorful Kugel recipe.
If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”
Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut.