Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs.
This fall, a popular “Gourmet Century” ride is returning to California after an 11-year hiatus.
Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine’s Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting…including a recipe for “My Bitter Valentine” which will be the Valentine’s day special at Rye.
The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.
Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author.
Walking through the Ferry Building recently, I couldn’t pass up locally foraged chanterelle mushrooms from Far West Fungi. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don’t grow outside of a forest environment.
This is the second time that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order […]
When two longtime friends decided to come to San Francisco for the weekend, the first thing I did was plan our meals. I had approximately a day and a half with them, and I wanted their food experiences to be memorable. I had an added benefit of knowing my audience very well and being able […]
“Thank you for ensuring that I never move out of my neighborhood,” I quipped to the server at A16 the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant — SPQR — mere blocks from my house. The restaurant opened about 10 days ago […]