You could say Camino chef Russ Moore knows his way around a kebab—every Monday night at his Oakland restaurant, he creates three-courses around the skewered stuff. So we asked him how he takes Thanksgiving leftovers to the next level: “I often just roast the breast for Thanksgiving dinner and save the legs for kebabs the next day. If I’m feeling ambitious, I’ll make some flatbread to cook on the grill once the kebabs come off.”
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
What would the winter months be without fresh-baked apple pie? Three Babes Bakeshop makes a mean Classic Apple—the stuff of Thanksgiving dreams—with crisp, organic seasonal apples (Granny Smiths, Pippins, Gravensteins, or Pink Pearls) and a flaky, flavorful all-butter crust.
For the November issue of 7x7, we asked some of the city’s best chefs to get in the giving spirit and share their recipes for standout side dishes to bring to a Thanksgiving potluck.
It’s that time of year, folks, when visions of giblets and gravy boats dance in our heads. If you happen to be hosting Thanksgiving this year, or acting as MVP by bringing the turkey to a potluck bash, you may be hot on the hunt for the perfect bird. And for gourmands that want to opt for something organic, heritage-bred, or just more flavorful, local Bay Area butchers and markets have you covered.
The ramen rage is out of control. Two-hour waits for the noodle soup plagued Japantown’s J-Pop Festival in July; Oakland’s Ramen Shop is expanding to accommodate demand; and even Michael Mina has followed suit with his recent opening of Ramen Bar. And the mania is gaining momentum: Two new Mission spots are vying for the heavy-bowl championship.
If you’ve ever read The Hot Zone, news of the ebola crisis has probably sent you into a tailspin of hoarding nonperishables and prepping your bug-out bag—in a word, it’s terrifying. But all is not lost, thanks at least to one local company that’s tinkering with an oral ebola vaccine.
Schuyler Bailey is hungry. Here are her cravings this month.
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