Food
A state bill that would ban the possession and distribution of shark fins in California has led to debate between conservationists and Chinese American leaders, and has its share of critics in Oakland’s Chinatown. The bill would prevent hundreds of restaurants from serving shark-fin soup, a traditional Chinese delicacy that is a mark of prestige at banquets.
If the week’s sudden turn to winter has you hankering for some comfort food, you’re in luck. Homeroom, Oakland’s newest restaurant, specializes in everyone’s favorite comfort food: macaroni and cheese. After a scrape with McDonalds, and a couple years of planning, building and recipe-testing, Allison Arevalo and Erin Wade opened the doors to cheesy goodness on Tuesday.
Perched above a steaming stainless steel cauldron, Adam Lamoreaux rhythmically stirs the contents with a large metal oar. Inside, a thick amber-colored concoction of cracked grains and hot water simmers. As he continues to stir, a sweet malty smell fills the air. Lamoreaux looks down into the vat and studies his mixture, then says, “For the first two years of my daughter’s life, she thought I made oatmeal.”
Goodbye to the cured pork tacos served with mint, cabbage and diakon radishes. Goodbye to the creamy mac-and-cheese cake topped with panko breadcrumbs and Gremolata cheese. Goodbye to the butterscotch pudding. One of Oakland’s first mobile food trucks, Jon’s Street Eats, is shutting up shop.
In a light-filled spacious kitchen, Jeff Gallishaw slices open an orange, squeezes out all the juice and adds it to a cup of homemade soda water mixed with simple syrup. He is working in your typical commercial kitchen, complete with refrigerators, sinks, a stove, griddle and oven. But at the end of the day, he can start up his engine and drive this kitchen away.
Thirty-five Oakland restaurants are participating this week in Oakland’s first Restaurant Week, a project of Visit Oakland, the city’s official marketing organization. Lauren Callahan reports.
Typically when people think of scones, they think of the muffin’s inferior pastry sibling—a dry, crumbly thing that tastes like flour. But Remedy Coffee is serving up scones that are not typical. With flavors like huckleberry cream, cheddar scallion and blood orange along with a texture that’s buttery and flaky, they melt in your mouth more easily than a cupcake.
Holding an oversized, fleshy mushroom in one hand, an excited Steven Cochrane says, “Let’s key this out!” Cochrane is an amateur mycologist, and he’s holding an item irresistible to mushroom enthusiasts: an unidentified fungus.
Every morning Ronald Robles gets up and hand-grinds different kinds of fresh pepper—white, Sichuan and black. He also hand-makes three types of mayonnaise; there’s garlic-flavored, chili and regular. Robles is the owner and chef of Fiveten Burger, one of the newest food trucks to come out of Oakland, and he’s dishing out what he calls “America’s favorite food”—the burger.