Home Wine Makers

By Derrick Schneider The 2002 California Toscano Falso from Berkeley’s Subterranean Cellars has won awards in prestigious wine competitions, but you’ll never find it at a store or restaurant. You’ll only taste it if you know Tim Patterson, who makes this wine and others at his Berkeley home. Patterson, a thoughtful, soft-spoken wine writer, is…

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Clafoutis

From Farmers’ Markets in Full Spring Swing Recipe by Barbara Kobsar This classic French recipe for clafoutis uses sweet cherries, but you can use plums, peaches, pears, or a combination of fruits.  Serves 4 1 pound cherries ¼ cup sugar ⅓ cup flour Pinch of salt 3 eggs 1 cup cold milk ½ teaspoon vanilla extract…

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Farmers’ Markets in Full Spring Swing

  By Barbara Kobsar I’m passionate about what goes into my shopping bag, and so I’m a regular at the East Bay’s year round farmers’ markets—even in winter. Every week, rain or shine, I bundle up, grab a sturdy shopping basket, and go to rub shoulders with the other regulars perusing the produce aisles and…

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Monterey Fish Company

Then and Now By Melissa Swanson It’s 5:45am on a Wednesday morning, and the folks at Monterey Fish Company, headquartered at San Francisco’s Pier 33, are just beginning to close the workday. Shovels transferring ice from barrel to barrel create a soft rhythmic roar, and the smell of the sea—fresh and faintly salty—permeates the air.…

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Salad of Tuna and Shellfish with Bottarga

  From a 2006 story on Monterey Fish Company     This recipe comes courtesy of Jon Smulewitz, chef/owner of Dopo in Oakland, California, who says to adjust quantities of seafood, lemon, and salt according to personal preference. Serves 6 1 pound fingerling potatoes 3 medium-size fennel bulbs, julienned Salt 2 pounds PEI mussels 3 pounds…

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Contents Spring 2006

ON THE COVER “Tomato Seedling” By Carole Topalian LETTER FROM THE EDITOR NOTABLE EDIBLES A Roaming Gourmet Discovers East Bay Food Treasures THREE CHEFS ON LOCAL SOURCING SIX DELICIOUS DECADES IN THE BAY AREA AND ITALY An Interview with Doris Muscatine TURNING TOWARD TEA TOMATOES BY THE BAY NETTLES Nature’s Original Superfood FARMERS’ MARKETS IN…

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Mediterranean Spring Vegetable Stew

From the story Farmers’ Markets in Full Spring Swing By Barbara Kobsar This classic recipe comes to Edible East Bay from Sandy Sonnenfelt, Prepared Foods Manager at Market Hall in Oakland. Serve it as a side dish or as a light meal accompanied by a loaf of crusty bread. To make a more substantial dish, toss…

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