The cookbook includes more than 100 recipes very much attuned to Northern California sensibilities, with dishes such as “Smoked Trout Hash,” “Peanut Soba with Chicken and Mint,” “Broiled Halibut with Citrus Salsa,” and “Fruit Salad with Limoncello and Whipped Mascarpone Cheese.”
You know shelter-in-place is getting to us when even a few chefs admit they are sick of cooking at home now.
So rev up your cooking with some new small-batch spice blends with global flavors.
Chef and world traveler Trent Blodgett was inspired to found the San Francisco company, Spice Tribe, after exploring countries from Thailand to Haiti, and marveling at the unique aromas and tastes of each place’s cuisine.
Khachapuri adjaruli — a bread lover’s dream at Bevri.
Bevri, Palo Alto
When it debuted in downtown Palo Alto in 2018, Bevri was thought to be the first Georgian restaurant in all of Northern California.
Russia-born Pavel Sirotin, who also works at Google, opened it with his brother and sister-in-law because he missed his favorite homeland noshes. Over the years, word has spread about this unique gem of a place, and even more so now after the restaurant was featured on a recent episode of “Check, Please! Bay Area Kids Special.” Sirotin says a lot of newcomers have discovered Bevri as a result of that show, with many of them racing in and declaring, “I want what those kids had!”
It’s all available for takeout, too. If you are a carb lover like I am, you simply must order the iconic khachapuri adjaruli ($21), the soft, puffy, canoe-shaped bread whose center is molten cheese. The bread comes packed in a pizza box so it won’t get smooshed on the drive home. A separate container of butter, and a raw egg yolk is included. Warm up the bread in a toaster oven, then plop the yolk and butter in the center, and mix it into the warm cheese. Tear off a hunk of bread, dip it into the center like fondue, and prepare to experience bread-and-cheese nirvana.
The simpler khachapuri imeruli.An appetizer of creamy walnut spreads and eggplant roll-ups.
If you don’t want to contend with a raw yolk, there is also the khachapuri imeruli ($18), which is more like a flattened round bread that has a filling of soft, stretchy, mozzarella-like cheese. It’s also wonderful, but not as quite as special.
(Ten Speed Press, 2019), the best-selling cookbook by my friend 
