Eat Real Festival 2010

Soleils African Kitchen




le truc



Sam's Chowder Mobile

Yemi

One of the girls from NYC was in town for work and we wanted to show her a good time. It was an east bay Saturday. We went to Cal day (where we picked up EDUN Live t-shirts at $15 bucks a pop) and stopped in at Shashamane Bar and Grill.

The owner Yemi, is an absolute doll. She told us about her years in Rome and later Boston for school. Nowadays, she helps her boyfriend run the restaurant and enjoys the weather in California. For dinner we ordered the lamb (Zilzil Tibs), chicken (Doro Tibs) and a side of collard greens (yumm). I'm not big on lamb, but I LOVED the chicken. It was soft, tender and well spiced. The Injera (soft Ethiopian bread) was good too - it is a cross between a crepe and a sponge cake, but not sweet. For dessert, I happened to bring in a homemade chocolate cake and they didn't charge that stupid cake cutting fee. We shared a few slices with the rest of the wonderful staff.

Good food, great company, and smiles all around. I will definitely be coming back.



Order Shishamane the drink.. soo GOOOD!


SF Gate raves about this place

Learn more about Shashamane, Ethiopia

Best Chaat in the Bay Area

Vik's Chaat is the perfect comfort food on a cold and rainy day. This south Indian joint serves both vegetarian and non-vegetarian dishes. I was introduced to Vik's about three years ago, and every time I go, I always order waaay too much (the portions are huge) - but the food is oooh sooo good. From the story behind Vik's Chaat restaurant to the service and food, I can describe this establishment in one word - memorable. Here is what we ordered:

Chicken Makhuwala (Today's Special) - Tender boneless chicken cooked in a clay pot served with tomato sauce. Served with raita (yogurt), rice, lentils and naan.


Dosa Masala - Crispy savory crepe made of finely ground rice and dal. Served with coconut chutney and sambar. My goodness! The crepe, potato and sambar combination is heavenly.


Uttappam - Crispy savory pancake (finely ground rice) topped with onions, tomatoes, and cilantro. Served with sambar and coconut chutney. We probably won't be ordering this again - it was too reminiscent of a dim sum onion pancake (a dish the world can do without).


The coconut chutney packs a lot of heat, so don't forget to order a bottle of Thums Up! to cool your palette and/or wash down your meal.


*Word of caution: You'll reak of spices after eating at Vik's. Dress accordingly.
Vik's Chaat
724 Allston Way
Berkeley, CA 94710

Factory Tour Series - East Bay: Charles Chocolates and Scharffen Berger Chocolates

Charles Chocolates
Upon entering the factory/retail store, we were greeted with a table full of samples (triple chocolate hazelnuts, triple chocolate almonds and orange twigs). Our tour started on time and lasted about thirty minutes. Our guide kicked things off with Charles' story (a self-taught confectionist who caught the bug after buying a bar of chocolate from Williams-Sonoma). She then proceeded to talk us through the steps of Charles' Chocolates from start to finish. We were able to see various machines and belts through large windows similar to those found at most Krispy Kreme locations. The chocolates are blended, poured into molds, cooled and then specially treated by hand. For an additional $10, you can participate in a tasting tour (We passed on this after munching on all those free samples!)


Scharffen Berger Chocolates
Scharffen Berger isn't a confectionery company. They make their chocolate from scratch, meaning they buy the cacao beans then roast, grind and blend them to make a number of different chocolate products. Founded by two men, Robert Steinberg and John Scharffenberger in 1996, their primary focus was on dark chocolate. The tour went into great detail about where cacao beans are grown as well as how they are harvested and treated before arriving at the factory. Once at the factory, the beans are processed left and right - ultimately resulting in chocolate perfection. We were able to see up close Scharffen Berger's method - the roaster, winnower, melangeur, conche, tempering unit and finally the molding line. Samples were given throughout the tour by staff that were extremely helpful and knowledgeable. I am now a believer in Scharffen Berger Chocolates and recommend everyone (chocolate lovers and non-chocolate lovers alike) to take a tour today!

Farmers Market Series: Oakland Grand Lake

Marin Farmers Market presents the Oakland Grand Lake Farmers Market, Saturday from 9 am to 2 pm.

Located at Splash Pad Park (walking distance from Lake Merritt), you will find live music, a plethora of local organic produce, meat, seafood and other goodies. Be on the lookout for the La Cascada booth - their fish tacos are pretty damn good, not the best I've ever had, but definitely worth giving a try.

'Go itsy. Go itsy. Go Itsy, GO!'