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Storm safety tips, undergrounding | BUSD studying reparations, Berkeley High + Cal's relationship since 1800s | Historic Asian American bookshop closing

Nosh Talk

Posted inNosh

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

Avatar photo by Tracey Taylor Aug. 20, 2013, 2:00 p.m.October 4, 2022

Jason Kwon, chef-owner of Joshu-ya Brasserie, confesses his secret vice is an annual pilgrimage to Taco Bell.

Posted inNosh

Nosh Talk: Hugh Groman, Phil’s Sliders

Avatar photo by Tracey Taylor Feb. 25, 2013, 7:00 a.m.August 4, 2022

Chef Hugh Groman thinks calling things “dust” or “twigs” on menus should never have been allowed. He’s open about his junk food vices too.

Posted inNosh

Nosh Talk: Rebecca Bernstein, Cioccolata di Vino

by Nosh editors Jan. 15, 2013, 7:00 a.m.October 4, 2022

Rebecca and Curtis Redwine, co-owners of Cioccolata di Vino in Berkeley, admit to a penchant for movie theater nachos with extra extra jalapeños.

Posted inNosh

Nosh Talk: Scott Miller, Market Hall Foods

by Nosh editors Jan. 07, 2013, 8:00 a.m.October 4, 2022

Scott Miller dishes on his pretzel problem, the one food he can’t stand and when cooks should add just a bit more salt.

Posted inNosh

Nosh Talk: Fabrizio Cercatore, Owner, Hot Italian

Avatar photo by Tracey Taylor Dec. 24, 2012, 12:49 p.m.October 4, 2022

Fabrizio Cercatore, chef-owner of Hot Italian in Emeryville, chooses his mom’s squash ravioli as his fantasy ‘last meal.’

Posted inNosh

Nosh Talk: Bocanova Chef-Owner Rick Hackett

by Guest contributor Dec. 03, 2012, 11:00 a.m.October 4, 2022

Rick Hackett, Chef-Owner of Bocanova in Oakland’s Jack London Square, would like to see “foam” retired from restaurant menus.

Posted inNosh

Nosh Talk: Comal Chef Matt Gandin

by Nosh editors Nov. 14, 2012, 2:52 p.m.October 4, 2022

Sinto Gourmet’s Kimchi — Korean style pickles, nappa cabbage, cucumbers, turnips — is Comal Chef Matt Gandin’s refrigerator standby. He’s also happy to share his views on why sous vide cooking and tweezers have no place in the kitchen.

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