Dafna Kory discovered the delights of jalapeňo jam during pre-dinner nibbles at a Thanksgiving gathering. She went out to buy a jar, couldn’t find the mighty spicy condiment anywhere, so she began experimenting with making her own. It became an instant hit among her posse.
Do Berkeleyside readers even need an introduction to the mother of the American fresh, local, sustainable, organic food movement?
Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.
Each Friday in this space food writer Sarah Henry asks a well-known, up-and-coming, or under-the-radar food aficionado about their favorite tastes in town, preferred food purveyors and other local culinary gems worth sharing.
Who knew questioning the deliciousness of the sandwiches in Berkeley would arouse such passion?
Way back in June when I tried to assess the temperature of the recession in the Elmwood, one of the signs of spring was work on a long-empty storefront to create Summer Kitchen Bake Shop. The wait is nearly over. Summer Kitchen has had two days of shakedown and staff training and is set to open tomorrow at 2944 College Avenue.