Chef James Syhabout Helping Oakland Schools, Restaurant Weeks & More
Chef James Syhabout’s Dine About Oakland Public Schools Initiative
Oakland’s native son and only Michelin-starred chef, James Syhabout has launched “Dine About Oakland Public Schools.” Under the initiative, 5 percent of all sales in January at his Oakland restaurants, Hawker Fare, Box & Bells, The Dock, and Commis, will be donated to a designated Oakland school.
For those 10 days, a slew of restaurants will be offering special prix-fixe lunch and/or dinner menus for $20, $30 and $40.
Across the Bay, from Jan. 21-30, you’ll find more of the same at San Francisco Restaurant Week. More than 100 restaurants will take part, offering everything from “Classic Enhanced Prix-Fixe Menus” of two-course lunches for $25 or three-course dinners for $40; and “Discovery Menus” for $85 per person.
New Yogurt At Whole Foods
You’re probably rejoicing the opening — finally — of the long-awaited Whole Foods at 777 The Alameda in San Jose, which features the grocery’s first on-site microbrewery and tap room in California. It’s overseen by brew master Guy Cameron, formerly of Russian River Brewing Company.
Now, here’s another reason to check it out or another Northern California Whole Foods store — the debut of Blue Hill Yogurt in savory flavors. Yes, Blue Hill, the dairy farm associated with Chef Dan Barber’s Blue Hill restaurant in New York City, and Blue Hill at Stone Barns in Pocantico Hills, NY.
The yogurts are made from whole milk from grass-fed cows. They come in six unusual flavors: Carrot, Sweet Potato, Beet, Butternut Squash, Tomato and Parsnip. My local Whole Foods didn’t have them in stock yet, but I hope it does soon, as I’m itching to try them.
A 6-ounce container is $2.69.
Update (May 2015): Finally spying the yogurt at my local Whole Foods, I bought the Carrot, and Butternut Squash to try. The Carrot has a sweet-savory quality and a beautiful orange hue. The Butternut Squash is almost like a subtle pumpkin mousse. Each of the yogurts is not nearly as sweet as so many fruit-on-the-bottom, mass-marketed yogurts. They also have a thinner consistency than, say, Greek yogurt.
The containers also come with serving suggestions, though they are printed on the inside of the container, so you may not see them if you’re eating straight out of the carton until you’ve had about a third of the yogurt. For instance, the Butternut Squash one is recommended to top with walnuts and a splash of balsamic vinegar. If you like more purity of flavor without an overwhelming sugariness, you will find these yogurts a nice welcome change.