Eat + Drink
I have a little something I like to call the Sauvignon Blanc test. It's fairly simple, really. The test involves drinking an entire bottle, late at night or early in the afternoon, with whatever you have small amounts of in the refrigerator: a bit of hard cheese, a few cornichons, last night's peas with pasta, a cold kale and ricotta pizza, perhaps.
Get yer ribs, waffles and crème brulee! Sunday mid-day eats in Pleasanton has a slew of new lunch options all in one hot spot with the launch last month of Off the Grid: Pleasanton, the Bay Area’s most prolific network of rotating street food markets serving the south-east corner of Alameda County in fun and filling fashion.
On Saturday, February 22, Mat Schuster, executive chef and owner of Canela Bistro and Wine Bar, will be in the CUESA Classroom to demonstrate Spanish inspired ways to use winter produce. In addition to demonstrating three of his favorite dishes—a traditional tortilla, clams cooked in Cava, and a winter gazpacho – he’ll also come armed with Spanish pantry items and talk about how to use these ingredients to compliment the seasonal flavors of the late winter market.
Hopscotch chef Kyle Itani is a fourth-generation Japanese American and Vacaville native whose resume includes education via the Food Network and the California Culinary Academy, time living in Sendai, Japan, and stints at Yoshi’s in Oakland and San Francisco as well as New York’s Meatball Shop. His unique background—and plenty of traditional Japanese technique—is on display on the Hopscotch menu, which, on the surface, appears as American as, well, the First Base Burger.
Beer is gaining popularity in the 707, and a new brewery has both brews and BBQ to rev up the weekend social scene. (We like that you can bring your canine companion along for the fun). Up in the Northern Valley is a renovated spot for eats, drinks and even treasured zzzzs—and yes, there is a brewery there, too. Both of these spots have big TVs to catch that sports game.
For those of us hardcore omnivores, the art of creating truly crave-worthy vegetable dishes tends to involve something fried, and usually involves cheese. I, for one, would make a really fat vegan, because I'd eat nothing but french fries and veggie burgers. Below, a few of my personal favorite vegetarian items around town that are definitely not diet-friendly, but are worth a special trip.
If you want to see a Brazilian’s “O” face, just whisper the word, “brigadeiro.”
Brigadeiros are basically bon-bons made from chocolate and condensed milk, but despite their humble ingredients, Brazilians are almost as passionate about them as they are about soccer.
When restaurateurs Anna Weinberg and Jennifer Puccio invite you for a weekend tour of the Los Angeles food scene, you say yes. And so we did. Twenty-seven eggs were cracked, and countless new restaurant ideas were hatched. Here’s what happened. (And yes, it was delicious.)
In the wake of SF Beer Week, there’s no need to mourn the loss of that great sudsy stuff. Beer is inundating local cocktail bars, satisfying hops-lovers and cocktail-aficionados alike.