By sampling many decades’ worth of Napa bottlings at St. Helena’s Press restaurant, writer Emily Kaiser Thelin goes on a kind of liquid trip through winemaking history—and learns that once upon a time, even the valley’s famously polished Cabernets were once surprisingly rustic.
A dozen in-depth interviews with 12 of the nation’s premier minds in food, cocktails—even salt, from master brewer Garrett Oliver to ice cream maven Jeni Britton Bauer.
Tanya Holland dreamed of becoming a star chef. Who knew she’d find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?
As the local obsession with all things handmade and home brewed reaches the mainstream (see Domino’s “artisanal” cheese pizza), more Bay Area picklers, bakers, and cheesemakers are faced with a conundrum: Can they cash in without selling out?
The duo behind Free Flow Wines is teaming up with some of America’s best winemakers to sell excellent reds and whites in kegs. Here, they tap the good stuff at a party in Sonoma with recipes from chef Mike Lata.
Chef Sylvan Mishima Brackett of Peko Peko Catering treats California as if it were a province of Japan, serving hyperseasonal dishes on exquisite ceramics.
Fireplace cookery at Russell Moore and Allison Hopelain’s Oakland restaurant, Camino.
