Tag Archives: Nosh Talk

Nosh Talk: Jason Kwon, Chef, Joshu-ya Brasserie

JASON KWON/METRO
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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?
Kimchi and brie – the true signature of a Korean-American chef.

What do you cook up for a late night snack?
Ever since opening The Bleecker Bistro, I’ve become a little obsessed with eggs. Bacon, eggs and cheese is usually the go-to dish. It’s terrible for the body, but when you are a little inebriated, being healthy is the last thing on your mind.

Where/what do you eat on your day off?
I work seven days a week, but on the rare occasion that I do dine out, it’s usually Gary Danko or Boulevard. Those cooks know what’s up. Alice Waters does a pretty damn good job as well! … Continue reading »

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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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Nosh Talk: Rebecca Bernstein, Cioccolata di Vino

Curtis & Rebecca Redwine
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What is always in your refrigerator?
Laura Chenel Goat Cheese.

What do you cook up for a late night snack?
Spicy sautéed spinach.

Where/what do you eat on your day off?
Vietnamese take out from Hu’o'ng Trà.

Do you have a secret ‘junk food’ vice?
Movie theater nachos with extra extra jalapeños.

Any food you can’t stand?
Any junk food (nachos notwithstanding).

What is your fantasy ‘last meal?’
Fresh oysters on the half shell to start. Followed by housemade charcuterie (Wood Tavern-style) and cheeses. … Continue reading »

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Nosh Talk: Scott Miller, Market Hall Foods

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What is always in your refrigerator?
Parmigiano Reggiano and roasted tomato sauce — because in my house a quick dinner for the kids often includes one or both of these.

What do you cook up for a late night snack?
I don’t make a lot of late night snacks, but when I do it’s usually popcorn. Sometimes kettlecorn.

Where/what do you eat on your day off?
I usually go for Asian food. A current favorite is B-Dama on Piedmont Avenue in Oakland or Ippuku in Berkeley.

Do you have a secret ‘junk food’ vice?
I snack on things but nothing I would really think of as too junkie. OK, an occasional doughnut might make the list. I do have a bit of a lifelong pretzel problem. … Continue reading »

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Nosh Talk: Fabrizio Cercatore, Owner, Hot Italian

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What is always in your refrigerator?
Tomatoes, garlic, onion, basil, Parmigiano reggiano and Prosecco.

What do you cook up for a late night snack?
Spaghetti with extra virgin olive oil and Parmigiano reggiano.

Where/what do you eat on your day off?
When I am in Berkeley, I love to go to Riva Cucina.

Do you have a secret ‘junk food’ vice?
I am more of a vice guy than junk, but I love Nutella!

Any food you can’t stand?
I can’t stand bad pizza.

What is your fantasy ‘last meal?’
My mom’s squash ravioli!

What ingredient is overused and needs to be retired?
I think it is chicken. … Continue reading »

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Nosh Talk: Bocanova Chef-Owner Rick Hackett

Bocanova Chef Owner Rick Hacket.5cropped
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What is always in your refrigerator? 
Cheese, St. Benoît yogurt, fruit, almond milk, and bottled water.

What do you cook up for a late night snack?
Quesadillas with avocado and sprouts.

Where/what do you eat on your day off?
Dim Sum at Yank Sing in the Rincon Center.

Do you have a secret ‘junk food’ vice?  Popcorn.

Any food you can’t stand? 
Not yet.

What is your fantasy “last meal?” Tripe done seven different ways.

What ingredient is overused and needs to be retired? 
Foam. … Continue reading »

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Nosh Talk: Comal Chef Matt Gandin

Matt Gandin
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What is always in your refrigerator?
Kimchi from Sinto Gourmet. They have a stand at the San Francisco Civic Center market on Wednesdays. They make several varieties of delicious Korean style pickles, nappa cabbage, cucumbers, turnips. They last forever and I can make an easy delicious meal by steaming some rice, and grilling chicken thighs or Korean cut shortribs to serve with the pickles.

What do you cook up for a late night snack?
I keep bagels in my freezer at all times. They’re from my friends Blake and Amy’s Montreal-style Oakland bagel bakery, Beauty’s Bagel Shop.

Where/what do you eat on your day off?
I know it sounds cliché since I worked there for almost nine years, but I still love Delfina and their pizzerias. I also like to check out the new restaurants that my colleagues are talking about. I don’t frequently have nights off, so I need to make it count.

Do you have a secret ‘junk food’ vice?
Butterfingers, Reese’s, or any peanut butter candy.

Any food you can’t stand?
Cooked farmed salmon.  I can tolerate it cured as Gravlax, but cooked? Gross, metallic flavor and mushy texture. … Continue reading »

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