Closing a chapter on her catering career with a high-profile clientele, Private Chef Robin has embarked on a new chapter of personal dining, flavored salts, and her “A Taste of Ojai” cookbook. After meeting Private Chef Robin on Instagram and trying out a few of her small plate recipes, we found that these dishes using these infused salts with local […]
We met Private Chef Robin on Instagram and were drawn to her California-Mediterranean style cooking. She has a culinary pedigree that would make most professional chefs envious. Private Chef Robin grew up in a family of restaurateurs and honed her skill set at the Culinary Institute of America in New York. Now, she creates private fine dining experiences at […]
San Francisco Newlyweds, Michael and Mary Gassen were barely able to fulfill their dream of opening up Noe Valley Bakery. They took on huge financial burdens by investing their life savings, maxing out on their credit cards, and taking on a business loan. Back in the 1990’s, that was the only method of financing for small businesses, but today, small […]
Karen Diggs, a Therapeutic Chef and Nutritionist, took her passion for healthy, delicious food by taking cup-fulls of vegetables and squeezing submerging, brining, sealing, and fermenting it all into a Mason Jar. With help from her partner, Eric Klein, an engineer and inventor, Karen has transformed this thousand-year-old practice of fermenting foods by designing a small-batch device called Kraut Source. […]
Unlike other baking flours, creating a tasty cookie from Buckwheat Flour is a difficult task. Although Buckwheat is used in various dishes throughout the world, it is quite an unknown entity in the United States. By selecting the right ingredients, balancing the flavors, and keeping the recipe simple, Sunbud Bakery was able to transform Buckwheat flour into a wholesome, nutty, […]
Walking through the doors of the Abbot’s Cellar Restaurant, customers feel welcomed by the warm and inviting atmosphere. Abbot’s Cellar offers a cool and calm vibe in the sizzling, hot Mission District of San Francisco. Most fine dining establishments pair wine with their food, but at Abbot’s Cellar, they take an unconventional direction by wooing their clientele with their extensive […]
Many San Franciscans or Bay Area urbanites may think that Point Reyes Station and Petaluma are quiet farming and ranching communities. In fact, a million tourist travel each year to Point Reyes National Seashore. “Stop by Bovine Bakery in Point Reyes Station (about 848 residents) on a sunny summer’s day, and this town can look like Coney Island,” explains Bridget […]
Starting over is never easy and always risky…so how does a mother of 2 from the Caribbean Island of Trinidad/Tobago with a PhD in Environmental Microbiology wind up in the gift giving business? Gypsy Achong moved to San Francisco to work in Environmental consulting, management consulting, and eventually business development in the Biofuel field.
About 30 minutes from the Golden Gate Bridge, Comforts Cafe radiates with activity where everyday seems like rush hour. In the quaint and cozy town of San Anselmo, Glenn, the papa, Laura, the momma, and Erin, the daughter, have been serving up their home style cooking to their loyal, local following since 1986. Just about any day or time is […]
Chef Cassandra Chen of CC Made, a maker of artisan Caramel Corn, Candy, and Sauces had the kind of challenging problem that every start up company wants to literally have: “Sweet Success!” With the limited hours at a small rental Commercial Kitchen (Marin County, CA) and the high demand for her handmade addictive treats, she was ready for a space […]
Cassandra Chen spent her early childhood years in Shanghai, China and watched her grandmother prepare elaborate, traditional Chinese Feasts. Meanwhile, her mother, who was also an exceptional cook, refused to make the same dish twice. Cassandra found herself working in the World of Finance after college where she felt unfulfilled. She wanted to do something with her life where something […]
Several months back, Slow Food organization coordinated a cupping and roasting demonstration at the Highwire Coffee Roasters’ facilities in the Oakland area. Rich Avella, Robert Myers, and Eric Hashimoto, the proprietors of Highwire, walked us through the step by step process from seed to cup. Think of cupping as similar to wine tasting. A Short Video Story click HERE.