Food
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.
For North Oakland residents who don’t live near a farmers’ market, there’s now a new way to purchase organic produce. Phat Beets Produce, a volunteer-run collective that aims to connect small farmers to urban communities, is now taking orders for their “Beet Boxes.”
When I think of winter, I think of dark, spongy gingerbread cookies–not too sugary and very spicy. Oakland North reporter Kate McLean shares a recipe and a how-to video.
Laughter, cheers and the occasional clanging of cans of green beans echoed through an East Oakland warehouse this morning as volunteers finished packing more than 500 holiday gift baskets for public housing residents at sites across the City.
A legion of small specialty food companies is moving into Oakland’s industrial spaces that have been left vacant by big food producers thanks to affordable rent, city support and a little help from local business nonprofits.