Tasty Bites

Happy Friday! Here are some links to posts and a sneak peek at next week.

Have you been reading my posts over at GlamDish? You really should. I'm posting four days a week and in addition to recipes and hot tips, there are also contests! Visit today for a chance to win a special Haagen-Dazs delivery. Next week, you might win a copy of The Shameless Carnivore.

I am now on Twitter. Feel free to follow me.

On Wednesday over at Bay Area Bites I reviewed two new books, The New Steak and Recipe of the Week: Burgers. Which is my favorite? Suffice it to say my other half has already bookmarked Lamb Burgers with Hoisin and Scallions, Caramelized Onion and Chickpea Burgers and Dijon Tuna Burgers.

Next week I will share the dish I am obsessed with at the moment and two favorite places to order it.

I'll also tell you about a couple of local spots that serve fabulous and well-priced small plates, until 1 am!

Thanks again to all my readers for your patience as I get back up to speed. Your kind wishes and prayers have meant a lot to me. The good news is that everyone in my family is doing well and life is getting back to normal.

Williams-Sonoma Tools & Techniques

The sense of joy and satisfaction that I get from cooking something wonderful and sharing it or eating it is almost indescribable. Not only do I feel pride, but it inspires me to take on more and more recipes and techniques. I learned to cook from watching my parents, reading cookbooks and watching television cooking shows. But it took years and years and there is still more for me to learn.

Over the years I have upgraded and accumulated various tools. Whether it's the pleasure of using a favorite chef's knife, or finding the ultimate digital remote probe thermometer I think if you enjoy cooking, you can't help but be a bit of a kitchen gadget geek.

When I was first learning to cook I loved the Jacques Pepin La Technique book. There were plenty of techniques I wouldn't try for years and even more I still haven't tackled, but in that book with all of those photos I gained immeasurable confidence. Truth be told, most of those very French techniques are not ones I use day-to-day. For a book that combines the meticulous instructions you find in La Technique, but more basic everyday techniques and great color photos every step of the way, the new Williams-Sonoma Tools & Techniques book is truly masterful and a terrific resource. It's a book I wish I had owned way back when I was just learning to cook.

The upfront section, after a forward by Thomas Keller and introduction by Chuck Williams, goes into great detail about the essential kitchen tools. These are not Williams-Sonoma branded items, but the basics and beyond such as Pyrex measuring cups, earthenware tagines, silicone spatulas--oh don't get me started! I'll turn into a kitchen nerd before your very eyes.

The techniques section shows everything from separating eggs to cleaning a whole fish and carving a turkey to embellishing pies and how to make meringue, something one day, I hope to conquer. There are plenty of recipes in this book for things like fish fumet, braised vegetables, pasta dough and buttermilk fried chicken, but it's really all in the service of learning how to cook. I can't think of a better book for a newlywed or a singleton, anyone really who wants to learn the basics the right way. Kudos to the team who spent 3 years creating this amazing volume and especially to Jen Newens the executive editor.

Wasabi Deviled Eggs: Recipe & Eggceptional Links

I love eggs. I love them scrambled, fried, poached, coddled, soft boiled and hard boiled. Though I admit a slight prejudice against egg salad due to an unfortunate traumatic childhood incident. Word to the wise, don't ever serve a 5-year old an egg salad sandwich laced with black olives.

Since the day after Easter you are bound to have plenty of eggs in the house, especially hard boiled ones, here is a link to a recipe I posted some time ago; it's for something I call Onion Smothered Eggs. In it, hard boiled eggs and rings of sauteed onions luxuriate in a Bechamel sauce laced with parmesan on a bed of toast. It's my version of Oeufs a la Tripe(don't worry, even the original has no tripe in it!)

And here is a recipe that didn't quite make it into my upcoming book, so I'm very happy to share it with you now. It's my new favorite deviled egg recipe. I hope you like it as much as I do!

Wasabi Deviled Eggs
Makes 12 deviled eggs

Ingredients

6 hard boiled eggs (see below for instructions)
3 tablespoons mayonnaise, preferably homemade
1 teaspoon wasabi paste
1 green onion, minced
1/4 cup minced watercress, plus extra for garnish
Kosher salt, a pinch

Instructions

Hard boiled eggs:
Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for 18–20 minutes. Cool and peel the eggs under cold running water.

Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking.
Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving. Place on a serving plate and serve right away or cover and refrigerate up to one day.

Enjoy!

More favorite egg recipes from the archives:

Curry Deviled Eggs

Creamy Scrambled Eggs

Dutch Baby

Breakfast Souffle

Huevos alla Amy

Million Dollar Scramble

Frittata

Spaghetti alla Carbonara

Irving Street Eats--UCSF Med Center Dining Guide

This time last week I was spending pretty much all of my time over at UCSF Medical Center waiting, waiting, waiting. It's amazing how exhausting it can be just waiting. Being under stress is disorienting as well. We all seemed to lose track of time and the normal rhythms of life. I took on the daily responsibility of leading the troops out of the hospital and for walks down bustling Irving street for fresh air and well, lunch.

This is no reflection on the hospital cafeteria which my uncle was quite fond of, I just felt a little change of scenery was in order. While we never seemed to feel hungry, it was amazing how much food we managed to eat nonetheless! Irving street in the Inner Sunset is packed with a ridiculous number of inexpensive restaurants. Here are three of my favorite places and dishes:

1. Original Dry Fried Chicken Wings at San Tung

I reviewed this Korean influenced Chinese restaurant some time ago. The dumplings are great comfort food and the wet black bean sauce hand-pulled noodles are pure deliciousness but the Original Dry Fried Chicken Wings ($8.00) really are the must-order dish. They are crispy and sweet with garlic and just a bit of red pepper bite. Irresistible! There isn't a table in the restaurant that doesn't seem to order them.

2. Koobideh at Lavash

I discovered this place on Yelp where reviewers are justifiably enthusiastic about the inexpensive and huge portions of Persian kebabs and salads. Except for some of the combination plates, all the kebab plates are under $10 each and come with a pile of fresh herbs, rice, grilled tomato, and lavash bread, of course. I particularly like the Koobideh ($7.99) which is a combination of ground lamb and beef but the lime and spice chicken and vegetable kebabs were equally satisfying.

3. Beef Rendang at Lime Tree Southeast Asian Kitchen

This funny little basement restaurant is an Asian fusion spot that serves food from Singapore, Malaysia and Indonesia. Dishes are best shared and you won't likely spend more than about $10-12 per person. We were talked into ordering the Singaporean Curry Noodle which was glass noodles with shredded chicken and mushrooms in a curry sauce. It was terrific, but my favorite dish was the exotic and rich Beef Rendang ($6.99) an Indonesian braised beef dish served with Jasmine rice and garnish of fried coconut. It was meltingly tender with hints of nutmeg, cloves, shallots, garlic, ginger, lemongrass and coconut milk.

Happily we are all home now, each recuperating in our own ways. But I would go back to any of these restaurants in a heartbeat.

San Tung
1031 Irving St
(between 11th Ave & 12th Ave)
San Francisco, CA 94122
(415) 242-0828

Lavash
Neighborhood: Inner Sunset
507 Irving St
(between 6th Ave & 7th Ave)
San Francisco, CA 94122
(415) 664-5555

Lime Tree Southeast Asian Kitchen
450A Irving St
San Francisco, CA 94122
(415) 665-1415

Looking Up

I'm not really back to blogging quite yet, but I wanted to take this opportunity to say how much it has meant to me to know that you are thinking of me and my family.

Thanks to everyone who posted a comment, sent me an email or called. The last few days have been tough but I think the worst may be over. Spending day after day in the hospital lobby and waiting rooms, it's been a comfort reading all your kind words of support.

If you have any favorite restaurants around UCSF Medical Center on Parnassus, feel free to share your recommendations. So far I've eaten at San Tung, at Sandy's for pho, and am hoping to try a Persian restaurant called Lavash next.

Do me a favor?

You might have noticed I have not been posting very frequently here. In part it is because I am very busy with work. But I am also going through some very challenging times. And I could use your help.

I don't have ads on my blog and I don't blog here for dollars. I do it because I love doing it and I don't want that to ever change. I want you to enjoy coming here, to learn something, to be entertained. I don't want you to be distracted by ads or think you owe me something. You don't. Perhaps I'm an idiot, but it's just my little corner of the internet and I want to make it a nice and welcoming place. I wouldn't put ads in my home, and this is my home online.

But this week I'd like to ask you to do me a favor and not one penny is required. If you are reading this post, could you think a positive thought for me and for my family? It doesn't have to be a prayer or anything more than "I wish her well" but it would mean a lot to me right now. I promise I'll be back to blogging soon, I just need to take a little break right now.

Wednesday Linkage

* Over at Epicurious you'll find links to my posts about culinary conquests, my favorite foodie newsletters and specialized recipe search engines.

* If you enjoyed my Fennel Shrimp recipe, you might want to check out the Tasty Pernod Recipes post on Glam Dish.

* Also on Glam Dish is my interview with Hari Nayak, chef and author of Modern Indian Cooking. Hari provided some great ideas for using this season's citrus fruit in new ways.

* Curious about absinthe? I was, and Steve Hoffman the beverage manager at the St Regis filled me in and answered all my pesky questions in this all about absinthe post. He also provided an absinthe cocktail recipe you might want to try.

* Over at KQED is my review of Bake Until Bubbly and reprint of a classic macaroni and cheese recipe. Gotta love that title!

* Last but not least, I was interviewed on a new blog, called "I'm Going to Be..." It was fun and I got to reveal a little known fact or two. Don't miss the other interviews, including one with local pastry chef Marisa Churchill (you might remember her as a contestant on Top Chef). There are also interviews with a skydiver, a webmaster and a painter.

World in a Teacup Symposium & Tasting

At the fascinating and caffeinated World in a Teacup program this weekend I heard professors and tea buyers speak about tea, saw a special tea exhibition at the Phoebe A. Hearst Museum of Anthropology on the UC Berkeley campus and tasted a number of different very high quality teas. Though the program is now over, admission to the museum is free, so if you are in the area, stop by and see the set of display cases with tea accoutrement. It will be on display until next year.

Some of the teas I tried and enjoyed the most were:

Purple Oolong from Art of Tea
Complex and robust brew with spicy notes

Tribute Pu-erh from L'Amyx
Dark and bold this is a tea that would pair well with food, it's often served with dim sum

Assam Extra Fancy from Peet's Coffee & Tea
Smooth with malty and toasty flavors

Here are some interesting facts you might not know about tea:

• The oldest living tea tree is 2700 years old



• The Japanese tea ceremony dates back to the 16th century



• All tea comes from the same plant, camellia sinensis



• Tea was first sold in England in 1657



• Most tea leaves are picked by women, in part because of the manual dexterity required



• It took 40 years for the Indian tea production to become truly high quality



• 1/4 of the world's tea comes from China



• 1/4 of the world's tea comes from India



• 95% of tea produced in India, is consumed in India and not exported



• There are 3,000 tea estates in India



• Tea is more likely to be hand rolled in China than processed by machine



• Pu-erh tea supposedly can lower cholesterol and is gaining in popularity in France



• Green tea is very popular in Germany



• Like chocolate and wine, tea is produced rather than just grown



• The most modern tea production methods are found in Japan



• Some pu-erh tea can be brewed as dark as coffee

If you are interested in tea, one of the best books available on the subject is The Story of Tea A Cultural History and Drinking Guide. It's a beautiful tea encyclopedia, filled with gorgeous photos, information about tea production, varieties and brewing instructions. There is even a section on cooking with tea and details on the cultural significance and experiences associated with tea. A must for any tea lover.

Whole Wheat Vanilla Pancakes: Recipe

Want to know the most scrumptious thing you can make for breakfast this weekend? It's these pancakes. Seriously, they are so good I made them twice this week. I've been slowly but surely testing out more and more recipes from whole grain cookbooks, trying to learn how to cook with whole grains. I just want to perfect that handful of recipes I can turn to time and again.

Whole wheat flour can be a tough ingredient to work with because it has such a strong flavor and texture. Often I use white whole wheat flour from King Arthur or I mix half all purpose white flour with half whole wheat but in this recipe, use all whole wheat. The pancakes are both fluffy and moist at the same time. Of course, I put maple syrup on them too! If you have a vanilla syrup like the ones from Sonoma Syrup Company, you could use those instead.

The recipe originally comes from the Betty Crocker Whole Grains: Easy Everyday Recipes, but I've taken more than a few liberties with it. I've made a smaller batch since the original recipe served 7(!) and I've added more leavening and bumped up the vanilla flavor. I hope you like it.

Whole Wheat Vanilla Pancakes
serves 2

Ingredients

1/2 cup whole wheat flour
1 Tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup vanilla yogurt
1/4 cup water
1 Tablespoon oil (canola, grapeseed or rice bran oil)
1/4 teaspoon vanilla extract

Instructions

Whisk together the whole wheat flour, sugar, baking powder and soda and salt in one bowl and make sure there are no lumps. In another bowl whisk together the egg, yogurt, water, oil and vanilla. Combine the wet and dry ingredients and stir until moistened. Use a very scant 1/4 cup per pancake cooking on a griddle over medium high heat. Cook for 1-2 minutes or until bubbles form and flip, cooking until golden brown.

Enjoy!

Italian Cookbooks

When it comes to Italian food, the true measure of whether a recipe is authentic is whether it's the way your Italian mamma made it. It's hard to say whether a cookbook is ever truly authentic, unless of course your mamma wrote it. With Italian food, I think you need to get a feel for how Italians approach food and then use recipes as only a guide. Here are three Italian cookbooks I like very much, each for a different reason.

It's been a couple of years since the American edition of The Silver Spoon was published, but it remains one of my favorites. It is still the most comprehensive Italian cookbook I have ever come across with over 2,000 recipes. It has very traditional recipes but more modern ones as well. For example, while not a traditional Italian ingredient, Italians are crazy about Scottish smoked salmon and it is featured in several recipes.

It disturbs me that the brand-new edition of The New Regional Italian Cuisine Cookbook is written by a Bavarian author. But perhaps only a foreigner can take a fresh look at the wonder of Italy? Certainly the book has an almost German-like attention to detail. What I like least about this book are the 200 recipes which seem a little bit fussier than I recall from my time in Italy. What I love about the book are the images.The book is almost like a travel guide with more than 650 color photos which really give you a sense of the regions, the recipes and perhaps most importantly the ingredients.

Each region in the book includes many two page spreads on the local products. Italian cuisine is intensely "ingredient-driven" so this is a great feature of the book. In planning an upcoming trip to Italy, it's quickly become the book I refer to when trying to familiarize myself with the region of Campania. You can check out some sample pages here.

If The New Regional Italian Cuisine is a book only a foreigner could have written, than perhaps Italian Regional Cooking by Ada Boni is the book only an Italian could have written. It is familiar to me because it's the book I grew up with, and frankly I have never had any problems with the recipes. It is perhaps the most detailed regional Italian cookbook of the three with 600 recipes divided by region, and it has a very Italian sensibility.

READ MORE Today I reviewed an utterly charming and brand new Italian cookbook called Massimo's Italian Kitchen. You'll find the full review and a recipe on Bay Area Bites.

Monday Morning Update

1. Thanks to Food Blogga for awarding Cooking with Amy the excellent blog award! I don't mean to brag, but to alert you to some other excellent blogs. You really you should check out all of Food Blogga's picks. There were several I never heard of before such as The Well Seasoned Cook and Canela & Comino. Head over to Food Blogga to see all her picks and poke around the site a bit.

2. You're not alone if you've never heard of Creole Shrubb from Rhum Clement, even the bartender I asked on Friday night hadn't. But it's a shame. The stuff is amazing! It's a scrumptious mix of spices, citrus and two kinds of rum. I got a chance to see some local bartenders make magic with it. Read more about Clement Creole Shrubb on GlamDish today.

3. How many recipe search engines do you have bookmarked? One? Two? Three? Read my post on Recipe Search Engines and learn about the four I recommend on EpiLog today.

Angelini Osteria... Viva l'Osteria!

My dad loves to eat out, perhaps even more than I. He also loves to cook, but when he visits me we essentially design the itinerary around each meal. If dinner has not been plotted yet, we discuss it and decide during lunch. 

Yesterday, before an afternoon movie, while we noshed on a simple, French lunch of country paté and merguez sausage sandwiches (and maybe a glass of Bordeaux) we discussed - what else, but - that night's dinner plans. Dad was concerned that it was a Saturday night and we had nary a reservation.
 
After tossing a few ideas around and being denied any reasonable reservation times we settled on a 9pm reservation at the counter at Angelini Osteria. I had been there once previously with little fanfare, but it was years ago - and I have always heard great things. I also have such a love for Ita-Cho, right next door, that I have often ended up running in there, even when I intend to go to Angelini.
Things have changed, however.
 
Dad and I rolled in right on time, at 9pm and were immediately led to our two spots at the counter. The space is intimate, warm and happy - every table filled. At first I was a little bummed we didn't get a table, but after a few moments, Dad and I both agreed, we had the best seats in the house. There are only 6 seats at the counter, making it very intimate and easier dealing with sound levels. We were able to see back into the kitchen, which is always fun. We also received lots of attention since we were in a lot of the staff's faces. But not too much attention. You know what I mean.
 
We immediately ordered a couple of glasses of Prosecco to sip while we perused the menu. Along with an enormous bread basket with an assortment of breads, we were handed their regular menu in addition to the menu of specials - an entire page. We opted to start with the Fegatini Chicken Liver with Green Beans and Traditional Balsamic Vinegar ($10) followed by the Beet and Burrata Salad. Both were simple and perfect but the chicken livers were DIVINE. We actually were blown away at how delicious this dish was. It was very rich and set my taste buds into high gear, but yet such a simple dish, with so few key ingredients.

 
The burrata was very fresh and wonderful - always paired fantastically with some slightly sweet, fresh beets. This dish was simply finished with a fine olive oil, coarse sea salt and fresh chives.


At this point we had also ordered a nice bottle of 1998 Vietti Barolo "Castiglione di Falleto" ($57) which was working impeccably with everything.
 
For entree time Dad opted for the Whole Branzino, Roasted in Sea Salt with Aromatic Herbs ($29). The warm and friendly manager, Gino Rindone, brought the fish out, with it's accouterments, and proceeded to deftly and ceremoniously liberate it from it's salt shell, filet it and then present the ready-to-eat meal in front of my dad, all with a smile. The Branzino was exceptionally moist, delicate and seasoned to perfection. Dad loved it.


I went with the Wild Boar Tenderloin that was on the specials menu. It was served with sauteed mushrooms and a potato puree. The wild boar was drizzled with a port-balsamic reduction with a sprig of fresh rosemary on the side. This dish was very rich and very decadent. I delighted in this dish, which while I devoured - I savored every bite. I even took the littlest bit I couldn't eat home with me for a midnight nosh. The boar was cooked rare and thinly sliced. It melted in my mouth. I swirled the meat, a mushroom or two, and some potatoes around in the reduction to make each bite complex and divine. As you may imagine, this dish was great with that Barolo as well.
 

We had a blast sitting at that counter, sipping our red wine, chatting with the servers and the manager - who even gave us little tastes of this and thats coming out if we oohed and ahhhed. We chatted for a moment with the couple sitting next to us, talked about the food, life, the universe and everything to each other - and even that time I wouldn't eat the f*%!#ing spaghetti squash when I was a little girl, and had to sit at the table all night until I did.
 
I love my dad.
 
We really had a great time and a great meal at Angelini Osteria. You can count on my return, and I will request a seat at the counter when I do.

Angelini Osteria
7313 Beverly Blvd
Los Angeles, CA 90036
Phone: (323) 297-0070
http://angeliniosteria.com/

Fennel Shrimp:Recipe

We all know that fresh herbs can make a dish sing. But my herb garden is in hibernation these days. Some of the parsley is coming back, and a few leaves of mint, barely enough for a garnish really, so I've had to resort to buying fresh herbs, and looking for other options. One decidedly herbal enhancer I've been playing with is Pernod.

Pernod Fils used to be one of the most popular brands of absinthe. After 1915 when absinthe was no longer legal in most of Europe, the recipe changed, but the herbal and anise flavors remained. While it's not the type of thing I drink, Pernod, like Pastis and ouzo, it's absolutely wonderful to use in cooking. For years I had a bottle of ouzo that I used when steaming mussels or sauteing seafood. But it had a syrup like consistency and I find Pernod to be a bit more subtle. The fennel flavor it lends to vegetables and seafood is really delicate when used in moderation. The Pernod website has great suggestions and recipes to get you inspired.

I'm trying to follow the guidelines for sustainable seafood that the Monterey Bay Aquarium suggests these days, and one change I've made is to buy American shrimp at a local market from time to time instead of the cheaper imported shrimp. I butterflied them and cooked them quickly with onion, fennel and equal parts Pernod and sour cream and just a bit of fresh parsley. The resulting dish was pink and creamy with sweet herbal notes that played nicely against the saltiness and sweetness of the shrimp. It was such a pretty dish, I think it would perfect for a dinner party. Don't you?

Fennel Shrimp
Serves 2

Ingredients

14-15 large shrimp, peeled, deveined, and butterflied about 3/4 lb
1 Tablespoon butter or olive oil
1/2 cup chopped onions
1/4 cup chopped fennel
1 clove minced garlic
1/4 cup Pernod
1 Tablespoon chopped parsley
1/4 cup sour cream
1/2 teaspoon salt

Instructions

Heat the butter in a large skillet over medium heat. Sauté the shrimp for 1-2 minutes or until pink but not completely cooked through. Add the onions, fennel, and garlic and saute for 2 minutes. Add the Pernod and simmer for 1 minute. Add the parsley and sour cream and stir to combine. Add the salt and cook for about 1 1/2 minutes, or until just cooked through and pink.

Spoon the shrimp and sauce over rice.

Enjoy!

Meet the Contributing Editor of Glam Dish

It's me! I am the contributing editor of the newly launched Glam Dish blog! I'm posting 4 days a week, so I hope you will check it out from time to time and say "hi." I'm doing my best to keep my head above water so hang with me until I adjust to the workload.

My first post is all about bollito misto in the form or an interview with Peter McNee, the chef at Poggio Trattoria in Sausalito. I've also included some links so you can make it at home, if you like.

You'll notice I've snuck another button over on the left hand column to make it easy to get to my posts. Without it even I would have a hard time keeping up!

READ MORE Over at Bay Area Bites is my round up of whole grain cookbooks.

World in a Teacup: Tracing the Global Journey of Tea

The Hearst Museum of Anthropology is hosting a special event exploring the trajectory of tea in its many forms: from ancient origins in Asia, through its spread to Britain, India and the rest of the world, to contemporary manufacture and its modern role in popular culture.

Experts will discuss the history and trends of production, preparation, consumption and retailing of tea and related goods. Attendees will then enjoy opportunities to sample tea and other products from select Bay Area purveyors.

I've already bought tickets for this event! Hope to see you there.

Amy

DATE/TIME:
Saturday, March 1
1-3:30 Speaker presentations and discussion
3:30-5 Vendor event/sampling

LOCATION:
The Bancroft Hotel
2680 Bancroft Way at College
Berkeley, CA, 94704
hotel web site

COST & REGISTRATION:
Tickets are $20.00 general admission; $18.00 for museum members, UC Berkeley
faculty, staff, and students.

MORE INFO:
website

email
Phone: 510-643-7649 Contact: Akiko Minaga

Each ticket includes:
- admission to the program
- admission to the vendor event with sampling
- a special gift bag with samples to take home

Space for the event is limited and tickets are available on a first come first served basis. Purchase by:
* Credit Card by phone 510-643-7649
* Check made out to UC Regents mailed to PAHMA, UC Berkeley, 103 Kroeber
Hall, MC #3712, Berkeley, CA 94720-3712
* Cash at The Museum Store, Kroeber Hall

The panel discussion will take place at the Bancroft Hotel, located at
2680 Bancroft Way, Berkeley, CA 94704, and the vendor event will take
place at the Phoebe A. Hearst Museum of Anthropology, locatesd across the
street. (College and Bancroft)

Speakers:
Eliot Jordan, Director of Tea, Peet's Coffee and Tea
Erika Rappaport, UC Santa Barbara (British tea/history)
Winnie Yu, Tea Buyer and owner of Teance
Gregory Levine, UC Berkeley (Japanese, Zen and Buddhist Art)

There will also be a panel discussion moderated by Curator, Ira Jacknis.

Here is a sampling from our current vendor list:
L'Amyx
Peet's
Teance
Charles Chocolate