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.
Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking.
I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.