Posts by Cheryl Koehler
Two Appetizers for Your Holiday Gatherings
Roasted Red Pepper and Basil Crostini Make these delicious crostini by Leslie Dabney @thevineyardmomliving for a rustic-but-elegant holiday appetizer. They are easy to assemble, full of vibrant color and texture, and evoke holiday cheer. Serves 4–6 1 baguette cut into ¼-inch slices (10-12 slices) ½ cup finely chopped roasted red bell pepper 1 clove garlic,…
Read MoreSetting a Place for Us: a book review and recipe
Kristina Sepetys reviews Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War by Hawa Hassan I grew up in a family of Eastern European immigrants displaced from their homes in Lithuania by the upheaval of World War II who eventually resettled in the…
Read MoreGather for the Planet
The Agricultural Institute of Marin (AIM) invites the public to Gather for the Planet on Saturday, September 14, 4:30–8pm at Black Mountain Ranch in Point Reyes Station. You’ll experience a taste of the farmers’ market at the Roaming Feast Reception, a chef-led culinary journey that spotlights diverse farmers and purveyors from around the Bay Area.…
Read MoreJewish Breads Workshop: July 2 in Berkeley or on Zoom
Breads associated with Jewish life and culture range from rye bread and challah to matzah, bagels, pita, wheat pancakes, and more. Learn about these traditional Jewish breads as you bake with Aliza Grayevsky Somekh in this free workshop on Sunday, July 2, 3–4:30pm at Berkeley’s Urban Adamah and on Zoom. Come to the Urban…
Read MoreFoods of the Black Diaspora: July 2 Pop-Up Dinner in Berkeley
Join Harlem-based chef Steve ‘Toúchef’ Coupet and Oakland-based Kay In The Bay Curated Events on Sunday, July 2 for an unforgettable five-course dining experience exploring the impact of Black food on the American palate. As a first-generation Haitian-American, Toúchef is experienced in French technique, and is self-taught in world cuisine. He has hosted exclusive pop-up…
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