Author Archive | Edible East Bay

Homemade Treats and Crafts Galore


Institute of Urban Homesteading Winter Open House
Saturday and Sunday December 13 &14, noon–4:00pm
Straggler Sale Monday December 15, 6–8pm

The IUH year-end social and sale offers lots to taste and explore plus amazing deals on homemade goodies. Everything is ultra-local, super small-batch, and only available once a year. For those who are too busy to stop by on the weekend, the doors are open for straggler sales on Monday evening. Taste homemade mustard, mead, fermented sodas, ginger beer, cheese, cordials, candies, jam, herb salt, and honey. Items available for purchase include artisan foods, handmade soaps, tinctures, seed balls, beeswax candles, dream pillow sachets, books, handmade tiles, and much more. Info: For address, contact Ruby at:



Read More
Continue Reading

Crafts and Pickles in North Oakland


Support jobs for Oakland youth as you buy your holiday gifts. Offerings include beet pickles, raw kim chi kraut and sauerkraut, herbed salts, and home fermentation pickling/kraut kits from the Phat Beetz Youth Pickle Co. This local business creates jobs for teens from Children’s Hospital Oakland and for Oakland youth who face barriers to employment. Enjoy hands-on sauerkraut and fermentation workshops plus local food, crafts vendors, farmers, and live music. (Author Bryant Terry will sign books on the 20th.) Free food available 9:30–10:30am. Info and online orders:

Read More
Continue Reading

Market Hall Bakery Fruitcake

market-hall-bakery-fruitcakeMarket Hall is known for exquisite foods, so when staff there swear that this fruitcake is the best they’ve ever tasted, you have to take note. Chef Sandy Sonnenfelt brought the recipe to Market Hall when she joined the company more than 19 years ago. Sonnenfelt, who grew up in South Africa, says the cake was a tradition in her family: “My mother made the fruitcake for my father’s patients. She would start making the cakes in October for Christmas. They would be given to families when he did house calls and it was also served in his waiting room. The cakes were covered in muslin and doused with brandy a few times while they sat. They were covered in marzipan and then iced.”

This may look like a long recipe, but it’s worth the effort, since it’s as chock-full of wonderful flavor as it is with ingredients. In the end, you’ll be rewarded with enough cake to enjoy some at home and give a few as gifts. The cake is a showcase for high-quality candied fruits, such as the dried Blenheim apricots and candied orange and citron peel from Agrimontana, available at the Market Hall shops in Rockridge and on Fourth Street.Read More

Continue Reading

Benchmark Pizzeria Olive Oil Cake

Olive oil cake, served here with strawberries and cream rather than citrus. It's delicious either way.   Photo courtesy of Benchmark Pizzeria.

Olive oil cake, served here with strawberries and cream rather than citrus. It’s delicious either way.
Photo courtesy of Benchmark Pizzeria.

Makes 8 servings
Need: 1 9-inch round springform pan
Kitchen scale

100 grams citrus juice
Zest of 6–7 lemons/oranges
8 grams baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
200 grams sugar
219 grams cake flour
3 eggs
150 grams Séka Hills EVOO
110 grams whole milk yogurt (plain)

Preheat oven to 350˚. Spray springform with nonstick baking spray. Mix together wet and dry ingredients separately. Combine until smooth, then pour into sprayed springform pan. Bake 25 minutes, then rotate cake 180˚and bake another 25 minutes. Allow to cool for 1 hour. Serve with segmented citrus and whipped cream.

Read More
Continue Reading

Savor the Season


This is the time of year to indulge friends and family with edible treats and memorable gifts. In the spirit of the season, we’re serving up some tempting local pleasures to savor and share during the coming weeks.

A spectacular array of handmade art and craft items will be available at KPFA’s annual crafts fair. Items pictured (left to right starting at the top) are by artists Michael Barney, Roné Prinz, Allysyn Kiplinger, Barbara Sebastian, Pierre Minn, and Fritzie Seidler.

In This Newsletter:

●   Holidays in the Vineyards – Dec 6 & 7

●   KPFA Crafts Fair – Dec 20 & 21

●   Sustainable Santa: Out of the Mall & Into the Farmers’ Market

●   Book Reviews: Holiday Reads

●   Recipe: Fruitcake from Market Hall Bakery


Livermore Wineries
Celebrate the Season

Holidays in the Vineyards
Saturday & Sunday, December 6 & 7, noon–4:30pm
Various Livermore wineries

Experience a Livermore Valley Wine Country holiday tradition. Wineries decorate their tasting rooms and showcase special wines, art, crafts, holiday music, activities, and more. Guests are encouraged to bring new, unwrapped toys to their favorite wineries for donation to the local Toys for Tots program. Admission is free, but tasting fees may apply and vary by winery.… Read More

Continue Reading

Legal Eats Comes to San Francisco


Legal Eats
Saturday November 22, 10am–12:30pm
The Women’s Building
3543 18th St, San Francisco

Attention food entrepreneurs! Do you have questions about the law and how it applies to your start-up or existing food enterprise?

Legal Eats offers the scoop on the legal requirements for operating a food business in the Bay Area. Learn about health and safety regulations, employment laws, permits, insurance, and more. Hosted by the Sustainable Economies Law Center, in partnership with Berkeley Law School’s Community Food Enterprise Project. Cost: $15, includes light refreshments and a printed copy of the Legal Eats manual. Advanced registration highly recommended:


Read More
Continue Reading

Side Dish

Allison  Arevalo (left) and Erin Wade at Homeroom.

Allison Arevalo (left) and Erin Wade at Homeroom.



Trailer-MacHomeroom proved an instant hit with local diners when it opened in February 2011. Who would have predicted that a single-themed restaurant run by two women with no formal culinary training serving a comfort classic most Americans are raised on would be such a success? But it is: Witness the snaking lines out the door at this off-the-beaten-path location in North Oakland’s Mosswood Park neighborhood.

Indeed the 48-seat mac ’n’ cheese mecca has proven so popular that owners Allison Arevalo and Erin Wade have expanded. A new outpost down the street from the restaurant is designed to serve their takeout and catering customers, along with large parties (who can, mercifully, make a reservation at the new spot). Homeroom To-Go isn’t all about the cheese: It will also carry in-house condiments like salad dressings and chocolate and caramel sauce. It’s slated to open its doors mid-November.

Not bad for a business based on Ronzoni elbow pasta and béchamel sauce. The restaurant serves around a dozen different takes on macaroni and cheese. Customers can choose creamy or panko-baked crunchy versions and a couple that nod to local producers such as Mac the Goat with Laura Chenel chèvre and Mexican Mac with Niman Ranch chorizo.… Read More

Continue Reading

Spiced Sweet Potato Bundt Cake

The recipe below, from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland is published by and used with permission from Chronicle Books; text copyright 2014 Tanya Holland; photographs copyright 2014 Jody Horton.

Sweet potatoes and chocolate chips seem like an unlikely combination, but they work really well together. I like to tell myself that the sweet potatoes help make the cake a nutritious snack as well as a sweet one. If you want to gild the lily, drizzle with Chocolate-Chicory Sauce (below). If you like baking cakes, it’s worth investing in a nice Bundt pan. They’re a simple way to make pretty cakes.

cakeServes 12
1½ pounds orange-fleshed sweet potatoes, peeled and cut into large pieces
3⅓ cups all-purpose flour
2 cups sugar
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon grated nutmeg
1 tablespoon ground ginger
½ teaspoon kosher salt
4 eggs
1 cup unsalted butter, melted and slightly cooled
2 cups chocolate chips

Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan.

In a medium pot, cover the sweet potatoes with water. Bring to a boil, and cook until the potatoes are soft, about 15 minutes. Drain.

In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.… Read More

Continue Reading