Archive | Winter Holidays 2015

Steven Kent Winery


Steven Kent Winery
5443 Tesla Road
Livermore Valley, CA 94550


Wine for a pre-feast quaff: Lola(Sauv Blanc/ Semillon Blend)

Wine for a typical turkey dinner: Merrillie Chardonnay

Wine for a holiday fish feast: Dutton Ranch Pinot Noir

Wine for a plant-centric feast: Lot 029, Red Blend

Wine to go with a spicy dessert: 2012 Home Ranch Cabernet Sauvignon

Special Occasion wine: 2012 LINEAGE Bordeaux Blend


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Nottingham Cellars


Nottingham Cellars
2245-C South Vasco Rd., Livermore
Phone: 925-294-8647
The NC Collection

Celebratory bubbly selection: 1846 by Nottingham Cellars Sparkling

Pre-feast quaff: 1846 by Nottingham Cellars 2014 Chardonnay—Crisp and refreshing

Wine for a typical turkey dinner: Vasco Urbano Wine Company 2013 “Norm” Grenache—Above the Norm for sure!

Wine for a holiday fish feast: Nottingham Cellars 2014 Fraser-Howard Chardonnay—Just the right amount of oak to compliment any holiday fish feast.

Wine for a plant-centric feast: Nottingham Cellars 2013 Malbec—smooth and balanced with lush fruit and aromatics that compliment hearty vegetable dishes.

Wine to go with a spicy dessert: Vasco Urbano Wine Company 2013 “The Sheriff” GSM—a Rhone blend that is the perfect food wine. “The Sheriff” can take on anything spicy!

Wild card: Nottingham Cellars 2012 Supremacy—our flagship Bordeaux blend because you deserve the best.

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Northbrae Bottle Shop



Northbrae Bottle Shop
1590 Hopkins St, Berkeley
Best celebratory wine: Barnaut Grand Cru Champagne, $48. Toasty, nutty and beautiful.

Best pre-feast quaff: Charles Bove Sparkling Rosé, $17. Bright, fresh rosé from the Loire Valley.

Best wine for a typical turkey holiday dinner: Poseidon and Stomping Girl Pinot Noir, $31 each. Two lovely wines produced by families living within walking distance of the shop.

Best wine for a holiday fish feast: Stephane Orieux Muscadet Sèvre et Maine, $17. Mineral driven notes pair well with fish of any kind.

Best wine to go with a spicy dessert: Le Père Jules Pommeau de Normandie, $30. A blend of Calvados and Cider for the perfect end to a great Thanksgiving meal.

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Online Only


Dana Velden Profile Video

Photographer and filmmaker Scott Peterson shot this short video in the humble kitchen of Dana Velden, a Zen priest and author of Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook. In the film, Velden shows how she prepares a simple salad and gives viewers a taste of her philosophy on cooking and life.


Linocut print by Margot Rivera-Weiss

Linocut print by Margot Rivera-Weiss

Which wine complements a holiday turkey or vegetarian feast? What’s best to sip with a spicy dessert? Some of our local winemakers and bottleshop owners share their wisdom so you won’t be caught wondering. We’ll be adding other holiday entertaining ideas throughout the season.



Drawing by Swati Mhaiskar

Drawing by Swati Mhaiskar

Swati Mhaiskar saw her first olive tree when she moved from India to California, but at first, she didn’t understand why the fresh olives tasted so terrible. Among our online offerings is “The Cure,” Mhaiskar’s illustrated story on how she cures olives and how you can, too!


Drawing by Lila Volkas

Drawing by Lila Volkas



A woman in recovery from an eating disorder meets a man who loves to cook and dine.Read More

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Apple Stuffing

Featured in A Friendsgiving Picnic by Melissa Fairchild Clark

1 tablespoon grapeseed oil (or other high-smoke-point oil)
1 onion, diced
2 cups sliced celery (about a whole head)
2 Fuji apples, diced
2 cloves garlic, minced
¾ cup parsley, roughly chopped
½ loaf whole wheat bread, diced or torn (we used La Farine’s)
½ teaspoon salt
¾ cup chicken stock plus ¼ cup reserved turkey drippings

In a sauté pan, heat the oil over medium heat and add the onion, celery, garlic, and apples. Sweat the vegetables until the onions start to look translucent, then add the parsley and turn the heat up to medium high, cooking until the vegetables caramelize a bit.

While the vegetables sauté, preheat the oven to 325°.

Slice or tear the bread and place the pieces in a large bowl. Add the sautéed vegetables and apples and toss everything together.

Add the chicken stock, ¼ cup at a time, tossing between additions. Once the stock is absorbed into the bread, dump the mixture onto a 9- x 9-inch sheet tray and bake for 50 minutes, or until the top is slightly toasted and crusty.

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Editor’s Mixing Bowl

It’s hard to miss what’s been happening in the local housing market as space is valued at an ever-growing premium. It seems to be the same here at Edible East Bay, where we keep learning about more and more exciting stories we want to include. Try as we might, we simply can’t wedge it all into our quarterly issues, so we are expanding further into the digital sphere through our e-newsletter and blog.

Here’s a taste of what’s cooking at

Linocut print by Margot Rivera-Weiss

Linocut print by Margot Rivera-Weiss


Which wine complements a holiday turkey or vegetarian feast? What’s best to sip with a spicy dessert? Some of our local winemakers and bottleshop owners share their wisdom so you won’t be caught wondering. We’ll be adding other holiday entertaining ideas throughout the season.


Wtercolor by Helen Krayenhoff

Watercolor by Helen Krayenhoff

Click here and you’ll learn about community-minded Hayward cooks Marcy Timberman and Armand Harris. Check out their inventive recipe for a Fuyu Persimmon Waldorf Salad.

Monotype by Cynthia Pepper

Monotype print by Cynthia Pepper




Artist, choreographer, dancer, and filmmaker Cynthia Pepper somehow finds the time to cook. See her gorgeous artwork on our cover and learn more about her: here.  … Read More

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Carica Wines


Carica Wines
1325 Canal Blvd., Richmond
415.902-7514 |

Best wine for a typical turkey dinner:  We like to start with a dry, crisp white wine, like Carica 2010 Sauvignon Blanc with appetizers or the first course. Winemaker Charlie Dollbaum recommends the Carica 2011 Grenache with roast turkey and all the sides, because this medium-bodied wine’s fruit and spice flavors are not overwhelmed by assertive stuffing, deeply flavored roast vegetables, and sauces. The crisp, citrus-y quality of the wine perfectly complements the richness of foods like turkey with gravy, mashed potatoes, and vegetable gratin.

Best wine for a holiday fish feast:  Crisp and dry in the classic French style, the floral aroma and citrusy notes of Carica 2010 Sauvignon Blanc perfectly complement a range of seafood selections.

Best wine for a plant-centric feast:  Carica 2010 Rhone-style Red Blend ‘Siren’ has complexity, depth, and balance to draw out the varied flavors of roasted vegetable gratins, savory pilafs, and piquant salads.

Best wine to go with a spicy dessert: Not a “sticky” dessert wine fan? A smoky, deeply fruity (but dry) wine like Carica 2010 Petite Sirah could be a surprising friend of a spicy, moderately sweet dessert.

Wild Card: Both our traditional after-Thanksgiving turkey mole or a classic day-after sandwich of roast turkey and cranberry sauce are complemented by a blended red wine like the Carica Rhone-style Red Blend.… Read More

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Seven Stars of Winter

local foods wheel

By Jessica Prentice


Jessica Prentice, Maggie Gosselin, and Sarah Klein created the Local Foods Wheel to help us all enjoy the freshest, tastiest, and most ecologically sound food choices month by month. Here are seven of Jessica’s seasonal favorites illustrated by Sarah Klein ( with coloring by Maggie Gosselin. You can learn more about the Local Foods Wheel and the group’s other ventures at


persimmonOne of the great pleasures of the seasons in my yard is watching our Hachiya persimmon tree go from spring green to summer’s first fruit, from brilliant gold and copper leaves in fall to leafless branches holding beautiful bright-orange orbs in early winter. It’s a race with the squirrels and birds for its luscious, custardy fruits, but when we get there first, we make persimmon pudding or experiment with the Japanese art of drying the whole fruit, a practice called hoshigaki (hoshi means dried and gaki is from kaki, the Japanese word for persimmon). But by far my favorite thing to do with Hachiya persimmons is to make kefir. Combined with lime juice and a water kefir base (see Edible East Bay Summer 2015 for a recipe), a delectable and effervescent beverage emerges.… Read More

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Covered Bowls

Covered-Bowls---Hi---2Sarah Kersten, a Berkeley-based potter known for her clay fermentation crocks, now has a line of covered storage and serving bowls.

“I wanted to make a beautiful set of bowls that are versatile in the kitchen, especially for leftovers, prepped meals, or prepped ingredients,” she says. “I designed them because I wanted to avoid plastic and had grown frustrated with not having the right containers when I wanted to refrigerate large batches of food I make on the weekends.”

Available in three sizes, the covered bowls can be stacked, and the largest might be used to transport a potluck dish. When not in use, they can nest inside one another to save space in the cupboard. One of the nicest things about these beautiful bowls is the way they can be used to warm and serve food. As long as the dish is at room temperature, it can be placed in an oven on low (200°) to warm food slowly. Purchase online at

Kristina Sepetys

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Pickle Power

Phat Beetz Youth Pickle n’ Catering Company
supports youth, and you too!


Want to support your digestive tract with a daily dose of healthy cultured pickles, kimchi, krauts, and dilly beans? Join “The Cultured Case,” a new monthly subscription of preserved, fermented, and pickled foods from the Phat Beetz Youth Pickle n’ Catering Company. The business is a CSY, meaning Community Supported Youth, so as you munch on half-sour dill pickles or mustard seed kraut, you’re also supporting job training for youth in food preparation, marketing, finance, and catering local events.

Phat-Beetz-LogoPhat Beets Produce connects small-scale farmers of color to urban communities through farmers’ markets, school farm stands, youth market gardens, and community kitchens. Young people hired into the pickle company have had previous food justice training through Phat Beets’ Fresh Fellows program or are referred by the North Oakland Restorative Justice Council. Produce used in their products comes from Phat Beets markets and farmers and is organic and/or pesticide-free. Choose from different items each month, available in three sizes. Pickup takes place on five days during the first week of each month from five locations in Oakland and Berkeley.

The youth-run pickle company started in 2013 and currently employs five young people.… Read More

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