David Kinch is the owner-chef of Manresa, a three-star Michelin restaurant in Los Gatos, California. Kinch took the entire crew for a one-of-a-kind collaboration with three legendary French chefs at their iconic restaurants in Paris, Provence, and Marseille. Continue reading
By Cari Borja
“tell me and i forget, teach me and i may remember,
involve me and i learn.
Ahh, the idea of being in a kitchen again ~ not mine, but someone else’s with others, (or even the kitchen I once had in my design studio in Berkeley, above) ~ apprenticing, learning, collaborating in the same tactile real space as other human beings (that I’m not related to)… making things and tasting things and giving others something they never knew they even wanted? I didn’t think I would actually have to imagine this, crave this even, as much as I do right now.
by C.J. Hirschfield
The experience of walking into Oaktown Spice Shop across from Oakland’s Lake Merritt was unique. You’d stop, inhale deeply, and smile. You’d immediately engage with the staff– and other customers– about what spices they’d suggest for various dishes, and just feel thankful that such a special place exists in the neighborhood.
Curated and adapted by Gary Meyer
Spices from the Oaktown Spice Shop can take a very good dish to new levels.
C.J. Hirschfield wrote about Oaktown as they have adapted during the pandemic to provide their goods to home chefs around the world. EatDrinkFilms has chosen some recipes and comments from their website (plus one of our own) to get you started.
There is a full meal starting with Bloody Mary cocktails, a zucchini salad, strawberry spaghetti, and chewy molasses cookies for dessert; plus great popcorn idea to eat while watching an after-dinner movie.
by Gary Meyer
At 94, Diana Kennedy has a youthful spirit and energy. She lives on her own, completely off-the-grid in a solar-powered house that she designed in the mountains of Michoacán. She has shared a few favorite recipes with EatDrinkFilms readers.
As Elizabeth Carroll’s feature documentary is being released “theatrically” (which means Virtual Cinema during the pandemic) there will be a celebration and discussion between the filmmaker and several celebrated chefs who have learned from Kennedy.
The entire conversation can be watched anytime by clicking here.