Dieciseis: Mole & Chile En Nogada
Where: La Cocina, 2948 Folsom (at 25th), 824-2729
When: Wed., Sept. 12, 6:30-9 p.m.
Cost: $65 (purchase in advance via Eventbrite)
The rundown: Chef Isabel Caudillo (El Buen Comer) and salt specialist Adriana Lahl (Sal De Vida) lead a hands-on class designed to help you prepare traditional food in honor of Mexican Independence Day on Sept. 16. Participants will learn the secret to their chile en nogada (stuffed poblano chiles) as well as their take on mole.
Sometimes, a truly great cookie can be elevated further by truly great presentation. The dessert menu at E&O Asian Kitchen humbly lists one dessert as "warm ginger cookies," but what you won't discover until it lands on the table is that the cookies are served in a silver bucket.
Haters of black licorice have even more reason to hate: A recent recall of black licorice twists from American Licorice Co. (of Red Vines fame) has been expanded to include more types of the company's black licorice.
On Friday the California Department of Public Health warned consumers not to eat Red Vines Black Licorice Twists, Family Mix, Mixed Bites and Snaps containing black licorice because of their elevated levels of lead.
What: Good Food Jobs Fair
When: September 13th, 8am-12pm and 4pm-7pm
Where: Food Craft Institute, Jack London Square, 65 Webster St, Oakland.
Cost: Free
The rundown: Feel like you have the passion and drive to make a difference in the world of food? Then print up a crisp new resume and bring it to the Food Craft Institute's headquarters during the Good Food Jobs Fair, Open House and Info Session and you'll get a chance to prove it.
Break the Fast 5773
Where: Wise Sons Deli, 3150 24th St. (at Shotwell), 787-3354
When: Wed., Sept. 26, 6:30-9:30 p.m.
Cost: $35 (purchase in advance via Eventbrite)
The rundown: Listen, if you're gonna have to fast for Yom Kippur, the least that can be done for you is to have a huge pig-out afterwards (though not necessarily with pork, depending on your level of dedication).
Sometimes jobs are hard. Sometimes you might have to go to Dogpatch to check out Dandelion Chocolate, a real-life chocolate factory, to smell, sample, and ogle handcrafted artisan chocolate. Sounds tough, I know, but luckily co-founder Todd Masonis will be there to provide moral support and walk you through Dandelion's entire chocolate making process, from the roasting of the cacao beans to the bar wrapping machine to the nibbling of a delicious finished specimen of Venezuelan origins.
