Oakland Tribune Outtakes

Notes from Oakland, Berkeley and in between

Chicken livers and new chefs

By awoodall
Wednesday, May 7th, 2008 at 9:13 pm in Uncategorized.

Since March 15, B Restaurant & Bar in Oakland has had a new master: David Seawell, Executive Chef. Seawell, who has worked mostly in the Bay Area — Stars Café, Boulevard, Fog City Diner – since he began his career at the age of 17 at a swanky French restaurant in Scottsdale, Arizona. I mention all this only because Seawell is responsible for my favorite dish: Marrow Bean Soup with fennel broth and chicken liver crostini. Do you know how hard it is to do chicken liver right?
And in case you’re interested, B was opened in 2005 by Gourmet Provisions (the company behind boxed foods company and the B Restaurant & Bar, both of San Francisco) “with the idea of serving as a catalyst for a neighborhood renaissance that has since come to fruition.” (Note to PR writer who sent me the note: renaissance has only one N in it.) Everything served is supposed to be bought from farms within 100 miles of the Bay Area. Yum.

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