Tag: sausage

5 Bites: Suds and Savory Sausage in Oakland and Berkeley

5 Bites: Suds and Savory Sausage in Oakland and Berkeley

| May 12, 2014 | 1 Comment

There’s now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.

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Savory Sausage, Roasted Pepper, and Thyme Bread Pudding

Savory Sausage, Roasted Pepper, and Thyme Bread Pudding

| May 10, 2014 | 0 Comments

Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.

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How’s The Sausage Made? These Folks Really Want To Share The Knowledge

How’s The Sausage Made? These Folks Really Want To Share The Knowledge

| October 4, 2013 | 0 Comments

Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.

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Q&A with Rosamunde’s Josh Margolis

Q&A with Rosamunde’s Josh Margolis

| December 30, 2011 | 0 Comments

Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works.

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Q&A with Peter Temkin, In-House Charcutier for Show Dogs

Q&A with Peter Temkin, In-House Charcutier for Show Dogs

| December 27, 2011 | 0 Comments

Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso.

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Charcutepalooza: Chorizo Breakfast Sausage

Charcutepalooza: Chorizo Breakfast Sausage

| May 15, 2011 | 0 Comments

Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don’t even need a meat grinder.

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How The Sausage is Made

How The Sausage is Made

| June 30, 2009 | 0 Comments

18 Reasons, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer’s offerings deserve special mention.

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