The glass-enclosed Terrace Room dining room has a panoramic view of Lake Merritt and is housed in a historic landmark building (circa 1927) with Art Deco styling that highlights include elaborate wrought-iron pillars that open to breathtaking views, a series of murals depicting scenes of Lake Merritt and the surrounding area, and period light fixtures. Even entertainers such as the Count Basie Band have played there!
Jack Andrews is the new Executive Chef bringing a fresh vision to the New American cuisine prepared with seasonal, often locally sourced, sustainable, organic ingredients.
We enjoyed a relaxing dinner Friday night sitting by the windows with a great view of the Sunset with a great Jazz Band and guests dancing to Swing Music!
Cocktails, Appetizers, Wine, Dinner and Dessert were exceptional and everyone working there was very friendly. The items we ordered are below along with a picture slideshow.
. Uptown Manhattan - Makers Mark #46 Bourbon, Sweet Vermouth, Angostura Bitters, Sour Cherry
Salad and Appetizer
. Spring Has Sprung Salad - Vernal Greens , Spring Onion, Cherry Belle Radish, Celery Leaves, Preserved Mandarin Dressing
. Asparagus - Pullett Egg, Preserved Lemon, Pecan, Sauce Mousseline
. Ora King Salmon - Leek Potato Crust, Honeyed Carrot Purée, Almond-Olive Relish
. Crab Louie Shrimp Salad
. Rodney Strong Merlot Sonoma 2013
. Siete Fincas Malbec Argentina 2014
. Strawberry Shortcake
. Berry Tart with Blueberries soaked in Amaretto
Supercharge your smoothie with two sustainably grown foods that are full of fiber, protein and flavor.
1. ChargeBoss Clusters will kick your smoothie game up a notch when added to your favorite bowl. Four simple yet powerful ingredients—cacao nibs, maca powder, cashews and coconut blossom nectar—are rolled into a naturally sweet cluster, providing energy-boosting benefits plus healthy fats, protein and fiber.
2. The majority of our brains are composed of fat, which means we need healthy fats from food sources. Sacha Inchi Omega 3 fats are also a great addition for vegans/vegetarians because they contain more Omega 3’s than wild caught pink salmon!
NEW: You Can Save the Earth Coloring Book for Environmental Awareness, Conservation, and Sustainability
You Can Save the Earth Coloring Book for Environmental Awareness, Conservation, and Sustainability is a coloring book for all ages for environmental inspiration and sustainable stewardship of our planet.
From mindful awareness to sustainability strategies, readers will appreciate the fun of taking a coloring book page and making it their own while learning about our role as stewards and Earth advocates.
The Book features interesting information on why and how to include sustainable strategies in our lives.
ABOUT THE ARTIST
Leighanna Hoyle is an author and illustrator who lives in Charlotte, NC.
Looking for amazing Neapolitan Pizza, great wine pairings, and vegetarian and vegan fare in Berkeley? You must have dinner, lunch, and/or brunch at Lucia's Pizzeria Restaurant http://www.luciaspizzeria.com featuring Neapolitan thin-crust pizza made with old-world style dough and prepared in a Stefano Ferrara handcrafted wood-burning oven imported from Naples.
Lucia's sources from local, organic, sustainability-focused California farms and producers, as well as regional Italian purveyors including Molini pizzuti flour from a small family-owned mill in the Campania region of Italy; La Valle organic tomatoes from Campania, Italy; mozzarella from Berkeley's Belfiore Cheese Company; Vegan organic cashew mozzarella from Miyoko's Kitchen in the South Bay; mozzarella di bufala from Battipaglia near Naples; and buffalo milk gelato from the Double 8 Dairy in Petaluma.
The beverage program selections are organic and biodynamic whenever possible. Wine list includes Gragnano from Poggio delle Baccanti in Campania, Italy (a naturally effervescent red wine); Primitivo (Old World Zinfandel) from Podere 29 in Puglia, Italy; and Etna Rosato from Graci in Sicily at the foothills of Mount Etna.
Lucia's knew in advance that we at Gratitude Gourmet prefer vegetarian and vegan fare, and the owners Steve and Alessandro prepared a Delightful, and Exceptional Multicourse Food and Wine Pairing that pleased the eye and palate. Pictures are below in the Slideshow. Visit Lucia's Soon and Saluti!!
. Kale w/ walnuts, pecorino, and sriracha paired with Etna Rosato
. Vegetarian Fritto Miso w/ lemon mint aioli
. Podere 29
. Eggplant Parmigiana
. Red Pizza Hey Normal with Miyoko's Kitchen Vegan Mozzarella
. Ricotta Cheesecake
. Buffalo Milk Gelato
. Recipro della Valolicella 2011
. Visciola 65% wine and 35% cherry
The Backyard Gardener: Simple, Easy, and Beautiful Gardening with Vegetables, Herbs and Flowers by Kelly Orzel, offers a beautiful and simple guide to edible gardening. The “garden to table” movement is inspiring another generation of gardeners but many of them have questions on Composting, Seed saving etc.
Kelly Orzel covers everything from soil selection to growing and harvesting. Sidebars such as “garden center survival tips” offer useful advice to help readers build confidence and know-how. This guide also features photographs of beautiful plant bed designs, propagation techniques, and much more.
Win a Copy of The Backyard Gardener:
1. Post your Favorite Garden Photo on a Public Instagram Account
2. Tag @GratitudeGourmet and #gratitudegourmet
Kelly Orzel is a horticulturist, Master Gardener and life-long grower of green things. She fell in love with plants and dirt when she was 15 and working at a local nursery. Now with more than 20 years of experience and a master's degree in Horticulture, Kelly's infatuation with plants has manifested itself with Bowery Beach Farm in Cape Elizabeth, Maine. As a sustainable, organic girl-farmer she specializes in fresh cut culinary herbs for local restaurants and markets and scented geraniums. A grower at heart, Kelly grows a wide selection of unique plants; drawn to the old-fashioned and heirloom varieties for their delicious flavors, scents and colors that is missing in many plants and flowers today. Aside from dirt, Kelly loves bread and cheese, over-sized sweaters and Jane Austen novels. She lives with her husband and dog (Mr. Bert) on their small farm in Maine.
JuniperCulinary Apothecary has a brand-new, seasonally-focused Clean Routine Tea, a specialty tea blend made just for the transitional spring (and allergy!) season. It's caffeine-free, features real ginger for soothing itchy throats, and just the right mix of mint, cardamom, and lemon balm to help as natural decongestants. Tulsi rounds out the blend; this legendary medicinal herb has immunomodulatory (helps to enhance the immune system), antitussive (suppression of cough) and expectorant (helps in expelling out the phlegm) properties. The blend brews into a pale, green shade and tastes minty, spiced, and warm. Enjoy and Happy Spring!
Did you know you can "adopt" an olive tree from one of seven Italian groves and receive shipments of cold pressed extra virgin olive oil? Nudo Adopt makes high quality extra virgin olive oil directly from Italian mountainside groves.
The adoption not only comes with the delicious extra virgin olive oil and discounts in the online store but also helps to preserve traditional farming practices in the beautiful Italian countryside.
Here's a great Sicilian Spaghetti Trapanese Recipe actually shared on a napkin in Sicily, courtesy of Nudo Adopt. Enjoy!
Sicilian Spaghetti Trapanese
INGREDIENTS (Serves 4)
Have you tried the Numi Tumeric Golden Lattes? Flavors include Tumeric Cocoa and Tumeric Chai. http://www.numitea.com/loose-tea-turmeric-golden-latte/ If you like Matcha, you must try the Ceremonial Marcha and Citrus Matcha.
Numi is a favorite of ours because the flavors are wonderful and:
Looking to incorporate more Organic Blueberries into your life? Check out this great Recipe!
Breakfast Polenta with Dried Blueberries
Entering its 3rd edition this year, the Oakland Wine Festival had a kick-off event at the Claremont Club & Spa in Oakland, with a tasting focused on the wines of South Africa. The Oakland Wine Festival takes place July 15 and you can find more information here and pictures of the kickoff below. Cheers! http://oaklandwinefestival.com
Check out more details on the NRDC Antibiotics Scorecard for Restaurant Chains https://www.nrdc.org/media/2016/160920
Do you love Seaweed snacks?
Check out gimMe Snacks that are nutritious and delicious! All gimMe seaweed snacks are certified organic, gluten-free, non-GMO and vegan. gimMe Snacks offer seaweed chips, roasted seaweed snacks, and wrap n’ rolls. Enjoy!
Dark Chocolate Pistachio Cookies
Yields 10-12 3-inch cookies
Ingredients½ cup vegan butter
½ cup organic evaporated cane sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup un-bleached all-purpose flour
¼ cup whole wheat pastry flour
2 teaspoons ground flax seeds
½ teaspoon baking powder
¼ teaspoon salt
¼ cup almond milk
2 tablespoons ground pistachios
1 bag (5 oz) Setton Farms Dark Chocolate Pistachios
DirectionsPreheat oven to 350°.
In a large bowl, cream together vegan butter and sugar, until well mixed. Add vanilla and almond extracts and mix until uniform.
In a separate bowl, combine all purpose flour, whole wheat pastry flour, flax seeds, baking powder and sea salt. Mix until uniform and fold into wet ingredients. Add almond milk and whisk gently to combine.
Scoop about ¼ cup batter onto baking sheet. Sprinkle each cookie with ground pistachios and place desired amount of Setton Farms Dark Chocolate Covered Pistachios on top of each cookie.
Bake for about 20-22 minutes. Remove from oven and cool on a wire cooling rack.
San Francisco’s Green Film Fest 2017 ended on a musical note April 26 with the Closing Night World Premiere of Twelve Pianos, after hosting a week of the latest environmental films, expert panels, and discussions in theaters across the city.The festival screened 71 films about major environmental issues facing the world today, from climate change to food waste, and in regions ranging from North Atlantic islands to the peaks of Bolivian mountains. Films were accompanied by panels and discussions featuring more than 90 filmmakers and guest speakers. With events held in the Castro Theatre, Roxie, 518 Valencia, Koret Auditorium at SF Public Library, David Brower Center, and newly added venue Bayview Opera House.
Awards Announced at Festival Closing Night
Tidewater won the newly added Green Fire Award that recognizes the best environmental feature made in the Bay Area and includes a $5,000 cash prize. From Bay Area producer/co-writer Nate Birnbaum and director Roger Sorkin, Tidewater follows a community in Virginia, USA, coming together in the face of rising sea levels. The film frames the increase in flooding as both a national security issue and grave economic threat, showing how it affects everyone; from the urban poor to religious clergy to the military. The Green Fire Award jury was impressed by the film’s potential to spark environmental discussion and action across the country.
Yasuni Man received the Audience Award, voted by film viewers at festival screenings. InYasuni Man, filmmaker Ryan Killackey takes us on an incredible expedition – a 1,500 kilometer journey along 7 rivers – through this Ecuadorian reserve, sharing the story of the conflict in Yasuni that has pitted biodiversity and human rights against oil and commercialization.
Green Film Fest Awards
Green Film Fest was the first festival in the USA to implement the F-rating system. The new rating is designed to support and promote women and redress the imbalance in the film industry. Nine festival feature films received the rating, which is given to films that are directed by, written by, or are significantly about women. The films Cheshire Ohio, Dark Circle, and RISE: Standing Rock received triple-F-ratings. More information.
This year’s theme What’s on Your Plate? asked viewers to explore the origins and impact of their food. Films catering to this question included the Opening Night World Premiere ofEvolution of Organic directed by Mark Kitchell.
Closing Night of the festival hosted live piano performances on-the-red-carpet at the Castro Theatre. Pianists from the film, including Mauro ffortissimo, performed before the World Premiere of Twelve Pianos directed by Dean Mermell. The film follows musician Mauro ffortissimo and a cast of Bay Area musicians creating piano installations in local nature parks.
The Dorian San Francisco http://www.doriansf.com has debued a new weekend brunch menu.
We visited last weekend and ordered The Mimosa Experience with three juices: orange, pear, and passion fruit.
The Oysters on the Half Shell with yuzu kosho mignonette were fresh and excellent!
The Huevos Rancheros I specifically ordered Vegetarian, with crispy corn tortillas, black beans and avocado were absolutely delicious and one of the best Huevos Rancheros I have ever had.
And Dessert! A S'mores tart with chocolate mousse, graham cracker, and banana AND Butterscotch Bread Pudding with mint tea cream.
The Ambience is very nice and comfortable. Designed by Shelly Amoroso, the Dorian resembles a Victorian home at the turn of the last century with rich colors and textural wallpapers, mixed with brass and concrete surfaces, built in-panels, antique artifacts, art, and a gorgeous chandelier!
When you visit for brunch, make sure you arrive early to avoid a wait. Enjoy the Photos below!
Check out this great smoothie recipe using Smoothie Boost by Just Spices containing Vitamins, ginger, mint, hollyhock, and orange peel. Enjoy!
Mixed berries & banana smoothie:
1. Slice the banana and add it together with berries of your choice into your blender.
2. Add the Smoothie Boost Seasoning & blend until you get a smooth texture.
3. With the blades whirring, pour in milk or water to reach the consistency you like.
4. Now you can toss a few extra fruits on top and drizzle with honey to taste.
Eve’s Waterfront Restaurant is now serving a menu refined and defined by Executive Chef Brandon Peacock.
We enjoyed a Bottomless Mimosa Jazz Brunch on Saturday. I met Executive Chef Brandon Peacock and asked if he may have a Vegetarian special. He brought out a BEAUTIFUL and very Gourmet Stuffed Vegetarian Pepper with grilled avocado, risotto, asparagus, carrots and vegetable aoli.
In addition to Bottomless Mimosas, I ordered Embarcadero 75 - Gin, house infused citrus juice, bubbles.
The main course was Huevos Rancheros: two over easy eggs, refried beans, warm tortillas, avocado and salsa. Check out the Pictures below!
if you're looking for a Jazz Brunch in Oakland with Bottomless Mimosas and delicious Food with a beautiful View try Eve's Waterfront. http://www.eveswaterfront.com/
“The story of our seeds is a defining story of our time.... Seeds offer us a profound chance to restore mutual harmony between people and planet.”
- Jon Betz & Taggart Siegel, Directors of SEED
Few things on Earth are as miraculous and vital as seeds. Worshiped and treasured since the dawn of humankind. SEED: The Untold Story follows passionate seed keepers protecting our 12,000 year-old food legacy. In the last century, 94% of our seed varieties have disappeared. In a harrowing and heartening story, these reluctant heroes rekindle a lost connection to our most treasured resource and revive a culture connected to seeds.
Find a list of screenings here http://www.seedthemovie.com/screenings
Castello del Poggio’s IGT Moscato is now the top Italian Moscato in the U.S., according to Nielsen.
Castello del Poggio sold more than 250,000 cases nationally in 2016. Overall, the winery saw a 19% sales volume increase, outpacing the Moscato category’s 2.8% volume growth.
Not only is Castello del Poggio the largest contiguous vineyard in Piedmont, the estate also maintains a certain degree of sustainability and produces 28% of its energy needs. Cheers!
Do you like eclectic Vegetarian? You must read Alice Heart's latest book: Good Veg: Ebullient Vegetables, Global Flavors―A Modern Vegetarian Cookbook https://www.amazon.com/Good-Veg-Ebullient-Vegetables-Vegetarian/dp/1615192867
Also try this special recipe:
Parsnip- Millet Pancakes with Bramble Compote -Serves 3 to 4
Grated parsnip adds a wholesome sweetness and structure to these gluten-free millet pancakes. I like them made with coconut milk for the flavor, but almond milk or a combination of both works, too, or you could just as well use dairy milk if you prefer. Begin this recipe at least a couple of hours (or the night) before it’s needed, to give the millet time to swell and form a batter.
• 2 ⅓ cups (275 g) millet flakes
• 2 tablespoons coconut sugar or brown sugar
• ½ teaspoon sea salt
• 2 eggs
• 1 parsnip (4 ounces/120 g), scrubbed and grated
• 1 teaspoon vanilla extract
• 2 ½ cups (600 ml) unsweetened coconut or almond milk, plus 3⁄4 cup (200 ml) to loosen the batter
• 10.5 ounces (about 1 dry pint/300 g) blackberries, fresh or frozen
• 3 tablespoons maple syrup, plus more to serve
• 1 heaping teaspoon baking powder
• 2 tablespoons peanut oil, plus more if needed
1. Put the millet flakes in a food processor and pulse-blend until quite finely ground (a bit of texture is ne). Combine this textured millet flour with the sugar and salt in a large bowl and set aside. In a separate bowl, beat the eggs lightly. Add the parsnip, vanilla and the 2 ½ cups (600 ml) of milk and stir to combine.
2. Combine the bowl of wet ingredients with the dry, cover and set aside for at least 2 hours (or chill overnight), to allow the millet to swell.
3. Once the pancake batter has rested, put the blackberries in a small saucepan with the maple syrup and a splash of water. Bring to a boil and simmer for 5 minutes or so, until the berry juice begins to thicken. Keep warm.
4. Just before cooking the pancakes, stir the baking powder into the batter with the extra ¾ cup (200 ml) of milk and up to ¾ cup (200 ml) of water as well, to loosen the mixture to the texture of thick heavy cream.
5. Heat a cast-iron or heavy-based frying pan over medium heat. Wipe the surface with paper towels dipped in the oil. Space out spoons of the batter in the pan to make round-ish pancakes, cooking for 1 to 2 minutes on each side, flipping only once the batter begins to bubble on the surface and the pancake has turned golden brown beneath.
6. Repeat until the batter is used up, to make 10 to 12 pancakes in all, trying to serve them as you cook, as they’re definitely best hot from the pan. Stack the pancakes up on each serving plate and drench with the warm, maple-y blackberries, offering more maple syrup at the table for those who want it.
Credit line: Recipe from Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com