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What’s the best part about the holidays? For most of us it’s joyful gatherings with friends and family and indulging in delicious food. With a little planning, hosting a holiday party can also be gentle on the environment. Here are some tips: Ditch Disposables Serve your guests with real dishes and silverware instead…

To join this guide, contact niki(at)edibleeastbay.com or call 415.994.6595. Alameda C’era Una Volta 1332 Park St 510.769.4828 ceraunavolta.us Tuscan cuisine and seafood specialties in a European setting with additional outdoor seating. Recognized by L’Associazione Cuochi Fiorentini. Dinner and weekend brunch. Catering available. Julie’s Coffee & Tea Garden 1223 Park St 510.865.2385 juliestea.com Alameda’s one-of-a-kind…

Pick up some fresh Kadota figs and try out this delicious fig salsa, perfect with chicken, fish, or tofu.

Come spend the day on Treasure Island, where this month’s Treasure Fest theme is Hawaii July. You’ll find terrific food, beverages, crafts, and antiques, including Hawaiian dishes, refreshing tropical cocktails, vintage tiki kitchenware, and Hawaiian apparel. DIY workshops, kids’ games, and entertainment keep the whole family engaged. Pets are welcome and parking is free. Admission:…

We found fresh Romano beans at the Old Oakland market to use with recipes from two fellow Edibles, South Florida and Houston. Enjoy Stewed Fresh Romano Beans with Tomatoes and Oregano and a Fig, Corn, and Green Bean Salad.

Join Slow Food East Bay for an exploration of all things fish! Gain hands-on skills in the kitchen while also learning about the sustainability and seasonality of our local fisheries and how you can make the best purchasing decisions possible. Fish Butchery: Seafood Nose to Tail Adam Sewall of Sunrise Fish and Truc Vuong of…

Oakland Crush 420 3rd St, Oakland 510.891.1024 oaklandcrush.com Best celebratory bubbly selection: Champagne Fleury 2002 Millésime Extra Brut. This is vintage-grower Champagne, run by the same family since 1895, certified biodynamic. Full-bodied and very dry. Pre-feast quaff: Wind Gap Soif. Soif is French for “thirst,” and this is definitely a thirst quencher. Savory, light, exotic…

Review by Kristina Sepetys Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan (Ten Speed Press, 2014) “Bitterness is a double-edged sword: it signals toxic and dangerous, but it can also be pleasurable and beneficial. In the kitchen, eschewing bitter is like cooking without salt, or eating without looking. Without bitterness…