Tag Archives: Good Food Awards
Four East Bay food producers are finalists in the national 2013 Good Food Awards.
West Berkeley salumi company, Fra’ Mani, run by former Oliveto chef Paul Bertolli, is a finalist in the Charcuterie category for its Salame Toscano. The Cultured Pickle Shop, owned by Alex Hozven and Kevin Farley and also in west Berkeley, made it to the finals in the Pickles category for its Japanese Cucumber and Arame Kimchee and its Kasu-Zuke Jalapeños. INNA Jam, which owner Dafna Kory recently moved from Berkeley to Emeryville, is a finalist in the Preserves category for its Pretty Spicy Fresno Chili Jam. And Alameda-based St. George Spirits, reached the final stretch in the Spirits category for its Agua Libre California Agricole Rum and its Aqua Perfecta Poire Eau de Vie.
A total of 114 winners, representing 132 products, are set to be announced tonight at a ceremony held at San Francisco’s Ferry Building presided over by Berkeley restaurateur and sustainable food champion Alice Waters. … Continue reading »
Berkeley’s food mavens will likely be out in force tonight at the Good Food Awards at San Francisco’s Ferry Building and many of the judges for this annual event — sponsored by Seedling Projects and now in its second year — hail from this city’s gourmand ranks. But only one Berkeley name may find a place on the winners’ podium.
The concept behind this socially and ethically responsible food contest is to highlight “best in show” from five regions of the country in various edible categories. This year, prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and — a new area — spirits.
At last year’s soirée — with a keynote address by restaurateur and sustainable food champion Alice Waters — three Berkeley winners emerged in the beer, charcuterie, and pickles categories. … Continue reading »
Three Berkeley artisan food producers emerged victorious at the inaugural Good Food Awards which were presented at San Francisco’s Ferry Building on January 14. The awards celebrate food purveyors who marry great flavor with responsible food production and are divided into seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles and preserves.
In the pickles section, Berkeley’s Cultured on Bancroft won for its spicy oregano purple carrots for which owner Alex Hozven sources ingredients from River Dog Farm in Yolo County. Cultured uses a natural fermentation process which slowly creates a sour flavor and a deeper, more complex final flavor. The product is also alive and therefore good for digestion. Read the story of how Cultured came to be by Berkeleyside food writer Sarah Henry in her July 2010 profile.
Bison Brewing, a 22-year old brewery run by Daniel Del Grande and George Allen, was a winner in the beer category for its organic gingerbread ale which contains hops from Clearlake, malted barley from Vancouver, WA, and spices from Sonoma.
Bison has robust environmental credentials: it has conducted a carbon footprint analysis of its operations, practices on-site wastewater treatment, and has a standard operations cycle for his cleaning procedures. It is also very involved in its local community. Four years ago, the company moved its operations to Fifth Street from an architect-designed brewery on Telegraph Avenue after the city of Berkeley revoked its manufacturing permit there. … Continue reading »