How Sunset’s move from the ‘burbs of Menlo Park to the urban waterfront in Jack London Square has brought new life to the 119-year-old publication.
Deborah Grossman
Deborah Grossman is a San Francisco Bay Area food, drink and travel journalist who writes about people and places with a special emphasis on life at the table. Deborah finds the behind the scenes stories of food and beverage innovators with tempting perspectives on their culture and culinary heritage. She contributes to Berkeleyside, The Huffington Post, Wine Enthusiast, Drink Me magazine, JustSayGo.com, and The National Culinary Review, She blogs at iSanté magazine and is the Poet Laureate Emerita of Pleasanton, 2009-2011. Follow her @DeborahGrossman.
Posted inNosh
‘Tis the season for East Bay white truffle dinners
Walnut Creek’s Prima Ristorante and Oakland’s Oliveto are both showcasing this season’s white truffle harvests with special dinners this month.
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Urbano Cellars celebrates 10th anniversary
Bob Rawson and Fred Dick take a serious, hands-on approach to the technical aspects of making food-friendly, reasonably priced wine.
Posted inNosh, Nosh Guides
Celebrate the wine harvest in Livermore Valley
Harvest season is relaxed and fun in Livermore Valley — here are five reasons to visit this hidden gem of Bay Area wine country.
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Shauna Rosenblum puts fun into wine at Rock Wall
When she was just 3-years’ old, Shauna Rosenblum could read a refractometer to measure the sugar levels in wine. Now she’s running the show at a unique East Bay winery.
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A baker’s moment: Semifreddi’s celebrates 30 years
“We are the offensive linemen of the food world and not the celebrity chefs,” says Semifreddi’s co-founder as the East Bay bakery marks its 30th anniversary.
Posted inNosh
Paul Bertolli: Curemaster at Berkeley’s Fra’ Mani
The former lauded Chez Panisse and Oliveto chef takes a hands-on, serious approach to all the food that bears the Fra’ Mani stamp.
Posted inNosh
Rosetta Costantino: Italian culinary expert
Rosetta Costantino journeyed through Italy sampling desserts, questioning bakers at pasticerria, and befriending home cooks to create her new book.