FOODIE FEST

Just when you thought we couldn’t get more innovative with what and how we eat in the Bay Area, local food lovers are stepping it up. Some are going underground and turning galleries into speakeasies or finding new ways to accompany coconut soup with Japanese flute. One East Bay chef is making waves nationwide with the salumi that he lovingly cures in Berkeley. Whether you’re a vegan or an omnivore, we’ve got some fare for you.  

Dining Off the Grid | A movement of movable feasts, secret supper clubs and artistic speakeasies sates the desires of the culinary crowd. By Elizabeth Kennedy

Double the Pleasure | Philip Gelb melds his mastery of the shakuhachi with his passion for vegan cooking to make an unforgettable East Bay food and music event.  By Andrew Gilbert

Read this feature part in the print version of The Monthly or check back in to read it online next month.

Bertolli’s Salumi | Local chef makes handcrafted salumi that can party with cheese and whiskey. By Katherine Dittmann

Read this feature part in the print version of The Monthly or check back in to read it online next month.