| Support Oakland Kids at
a Jamaican Jerk Cook-Off
Fundraiser at Drake’s Dealership benefits My Yute Soccer, May 28. Read more.
|Dance, Make Puppets,
and Take a Strawberry Walk
Get playful and creative at the Family Fun Fest, May 26 in Berkeley. Read more.
It’s Party Time in Fremont Burger and Brew Fest features samplings, food trucks, and a cooking competition, May 26. Read more.
|Local Author Speaks on Traditional
Enjoy a book launch and performance at the Gill Tract Community Farm in Albany, May 20. Read more.
|New World Peppers
||It’s a Double Header Celebration at Camino
Author Archive | Edible East Bay
Camino Restaurant celebrates its tenth anniversary with two special parties this weekend to thank customers for their support over the past years. Come see the restaurant and taste the wonderful cooking of Executive Chef Russell Moore, who co-owns Camino with his wife, Allison Hopelain. Info: here
Camino Cocktail Party
Friday May 18, 6pm– late
3917 Grand Ave., Oakland
Space is limited, so please RSVP here Guests receive free snacks and may purchase cocktails for $10.
Camino Fancy Dinner Party
Saturday May 19, 6pm (cocktails and passed snacks),
7pm (celebratory feast from the Camino fireplace)
3917 Grand Ave, Oakland
Cost: $200. Tickets and info: here Includes dinner, drinks, and a fun collection of Camino ten-year anniversary gifts.
… Read More
New World Peppers
Peppers of the Americas:
The Remarkable Capsicums
that Forever Changed Flavor
By Maricel El Presilla
(Ten Speed Press, 2017)
When I’m shopping at Mi Tierra Foods or Monterey Market, I’m always intrigued by the assortment of El Guapo and El Mexicano brands of dried, whole peppers in cellophane bags with green, red, and white banners along the top. Oaktown Spice Shop (on Solano in Berkeley and across from Lake Merritt in Oakland) also carries a wide selection of dried and ground peppers. Their constantly changing selection typically includes one or two dozen varieties, like the fruity, all-purpose aji amarillo and aji panca; New Mexican green chilis; and the chile pasilla de Oaxaca, a smoke-dried pepper that cooks love for its deep flavor. Oaktown helpfully puts a Scoville heat listing on the packaging for most of their peppers. I’ve used some of the better-known varieties like chipotle and chile negro, hydrating them in warm water and then pulsing them in the blender or food processor to add to soups and salsas. But I’ve wondered about the flavors and uses of some of the others, so I’m pleased to see this new book.
Maricel El Presilla’s Peppers of the Americas is a useful volume for anyone who would like to know more about the fruits of the capsicum family.… Read More
Come celebrate Northern California’s craft breweries with plenty of burgers, sliders, gourmet snacks, brews, and samplings from vendors. Visit local business booths and arts-and-crafts vendors, and don’t miss the Burger Throwdown, a burger-cooking competition featuring local celebrities. Beer-tasting packages $5–$60. Info and tickets: here
Fourth Annual Fremont Burger and Brew Fest
Saturday May 26, 11am–5pm
Downtown Fremont – Capitol Ave from Paseo Padre Parkway to Liberty St
Teaser photo courtesy of jeffreyw from Wikimedia Commons… Read More
Meet Oakland author Michele E. Lee and hear about her engaging, informative book, Working the Roots, Over 400 Years of Traditional African-American Healing. The book is filled with firsthand accounts from elder healers along with traditional African-American remedies for a range of ailments. An opening performance features Yemanya Napue from Nicodemus, Kansas (a town established by African Americans following the Civil War), and Val Serrant, master drummer from Trinidad and Tobago. Info: here
Working the Roots Book Launch
Sunday May 20, 1–3 pm
UC Gill Tract Community Farm
1050 San Pablo Ave, Albany
Buy the book here.… Read More
Help Oakland youth go to soccer camp by attending the ninth annual Jamaican Jerk Cook-Off at Drake’s Dealership. The fundraiser benefits the My Yute Soccer, which provides free summer camps and teen mentorship programs. Come explore Jamaica’s spicy culinary tradition as you enjoy Jamaican jerk cooked by local chefs. Craft beer, live Caribbean music, dance, a bounce house, and street soccer are part of the fun. My Yute Soccer strives to provide access to a diverse socioeconomic and cultural environment through the sport of soccer. Cost: $25–$65. Free for kids under 12. Tickets and info: here
Jamaican Jerk Cook-Off
Monday May 28, 1–5pm
2325 Broadway, Oakland
Photos (right and teaser): Sean Desmond; www.desmondsf.com… Read More
Spend a lively Saturday at the Ecology Center’s Family Fun Fest. Held right next to the Berkeley farmers’ market, this wonderful annual event features activities like the Strawberry Walk, a B-boy dance lesson, and opportunities to meet friendly critters at the petting zoo. Other highlights include a bounce house, face painting, bike repair, and puppet-making. You’ll also want to spend time in the farmers’ market shopping for fresh summer produce and a variety of scrumptious prepared foods. Free of charge. Disabled accessible. Info: 510.548.3333 or here
Annual Family Fun Festival
Saturday May 26, 10am–3pm
Berkeley Farmers’ Market, Civic Center Park
Center St & Martin Luther King Jr. Way
… Read More
Cooking is an Act of Kindness
A Teacher’s Story
By Laura E. Miller
The best cookbooks and recipes are messy: food-stained, dog-eared, drawn-on, and annotated. Cooks write all sorts of things on their recipes, like what substitutes they used when they didn’t have an ingredient, who they fed and when, what other dishes they served on the menu, and how everyone liked the meal. Cooks will even draw ideas for how to arrange the food on the plate.
Food brings people together and sets the stage for sharing thoughts and making or deepening friendships. Cooking for people is an act of kindness, and when you cook with others, you are a crew of kindness. It’s an event and a story. I hope you write about it sometimes.
This Kitchen Note was written for a group of eight young homeschoolers, all connected to Alameda’s Hickman Charter School, who recently came together for a cooking and social studies class called Global Eats. The eight two-hour sessions, held at the Berkeley Society of Friends meetinghouse, were occasions to cook together, eat together, and talk about food and family.… Read More
A Potent Brew
At SolidariTEA, social justice is part of the business plan
By Rachel Trachten
For iced-tea entrepreneurs Caroline Sandifer and Trey Jalbert, business success goes hand-in-hand with generosity. As they manage the day-to-day tasks for their company, SolidariTEA, the duo have been steadily donating a portion of their time and earnings to two local organizations, one focused on food justice, the other on expanding access to the arts.
In 2011, the two were working as community organizers for the Oakland chapter of the national climate campaign 350.org when Sandifer suggested to Jalbert—her life partner—that they get to know some of their fellow organizers by inviting them over for cookies and “solidaritea.”
The idea evolved from a gathering to a business plan. Jalbert saw an opening to provide Bay Area bottled iced tea lovers a high-end, small-farm option, while Sandifer pondered how to structure the company in a way that could include giving back to the community while avoiding burdensome rules and paperwork. “We wanted to tie in a piece of our margin to go back to local groups,” says Jalbert. “We thought our customers would get behind this.”
Two years later, Jalbert and Sandifer launched SolidariTEA, offering locally made teas along with a commitment to support and partner with local nonprofits.… Read More
From ‘It’s Pasta Friday, it’s Pasta Friday!’
By Allison ArEvalo | Photos by Denise Woodward
My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he made, even on weeknights, would have courses: the antipasti with anchovies and sausage, the pasta, the salad.
Dad’s red pepper sauce was one of his specialties. Creamy, sweet, and spicy all at the same time, it was everyone’s favorite. Our friends from the block all wanted to eat over when he was cooking it.
I tinker with his recipe a bit whenever I make it, but it never quite comes out like Dad’s. One difference is that I use Rustichella D’Abruzzo’s cannolicchi—a short, twisted tube pasta named after the razor clam, and there wasn’t anything quite like that at our market, so Dad used penne. In fact, any hollow tube that will hold the sauce can work.
Recently, both my parents flew out from New York for a visit.… Read More