Tag Archives: Crixa Cakes
Nosh wanted to know which dishes or drinks — which bite or sip taken in the East Bay — was most memorable, maybe even transporting, this year for some of our favorite chefs. Not surprisingly they work so hard they don’t have much time to eat out. But when service is over, they know where to go! In the first of a two-part story, we bring you, in no particular order, their choices.
In Part Two, we will hear from the Nosh editors, as well as Oakland food writer John Birdsall, Berkeley-bred rapper Lil B, as well as a baker (Eduardo Morell), a brewer (Fieldwork’s Alex Tweet) and a butcher (Local Butcher Shop’s Monica Rocchino)! We’d love to hear what tantalized your tastebuds this year too — share your choices in the comments. … Continue reading »
Come along with Nosh as we explore East Bay restaurants in photographs. This week we focus on Crixa Cakes, at 2748 Adeline St. in Berkeley, CA. If you’ve tried the spots we feature, please let us know about your experience in the comments below. If you’d like to submit your own photo gallery for consideration from a meal you enjoyed, please email email@example.com for more information. You can also add photographs to our Flickr group. (Photos by Emilie Raguso)
June Taylor crafts the kind of conserves and fruit confections that make food writers swoon.
Case in point: Amanda Hesser’s description of Taylor’s preserves. “They are unlike any commercial preserves, not simply because she uses esoteric — virtually all organic — fruits like bergamots, kadota figs, and Santa Rosa plums, but also because she cooks them in such a way that underlines their essence,” wrote Hesser in a New York Times Magazine piece. “Sugar is used not as a crutch but a tool. Her silver-lime-and-ginger marmalade has a sting to it; her grapefruit-and-Meyer-lemon marmalade is bright, concentrated and vigorously bitter.”
Don’t just take a food scribe’s word for it. My son is partial to Taylor’s candied peels — Rangpur Lime, Oro Blanco grapefruit, and Citron — popped into porridge (oatmeal), granola, or directly in the mouth for a bittersweet treat. … Continue reading »
When he moved to Berkeley for graduate school his culinary world expanded and he became an avid home cook.
Rumminger experimented with Asian flavors, particularly Indian cuisine, and he immersed himself in pressing food issues, including the concept of locavorism.