Tag Archives: Hugh Groman Catering

Best dishes and drinks of 2015: The chefs’ picks

toast
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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 »

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2-Minute Tip: A fabulous dinner party in 1 hour

Hugh Groman outside BB
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Have you ever found yourself getting off work, with guests on the way, and you have an hour to throw together dinner?

In the video below, sponsored by our beloved Berkeley Bowl, Hugh Groman, who runs two successful catering companies and a restaurant in Berkeley, lays out a plan to make it all happen — with minimum effort for maximum effect. … Continue reading »

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2 Minute Tip: Use all your senses to pick produce

Groman produce still
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Have you ever walked through the produce department and felt less-than-confident about how to choose the best stuff?

In a new 2 Minute Tip video, below, sponsored by our beloved Berkeley Bowl, Hugh Groman, who runs two successful catering companies and a restaurant in Berkeley, advises us on how to use sight, smell, touch, and even sound to choose our fruits and vegetables. … Continue reading »

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Cook like a professional chef: Learn how to use salt

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Entertaining at home? Stock up on these items!

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Create a home bar for the perfect cocktail party

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Nosh Talk: Hugh Groman, Phil’s Sliders

Hugh Groman
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Nosh Talk is a regular Q&A with an East Bay chef, restaurateur or food artisan, published on Berkeleyside Nosh, in which we snoop for inside intelligence…

What is always in your refrigerator?
Eggs, aged cheddar, orange juice, cranberry juice, and produce from our weekly Full Belly Farms delivery. But, honestly, there wouldn’t be any food in there at all if it weren’t for my husband. I work all the time and would probably just eat out if left to my own devices.

What do you cook up for a late night snack?
I love making a shake of frozen bananas, milk and unsweetened cocoa. It is a completely satisfying and guilt-free dessert.

Where/what do you eat on your day off?
I love to eat at Tacubaya on Fourth Street, or Venus in downton for a delicious brunch or dinner, or Cha Am for yummy Thai food, or Café Rouge, or Kitchen 388 in Oakland, or 900 Grayson for lunch. I love Gather. I love Kirin Chinese on Solano or Shen Hua on College. The house-fried wontons at both of those places are incredible. We just tried Potala which has vegan Tibetan food and it was delicious. Fentons is a lifelong family favorite. … Continue reading »

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