Food is a great way to bring people together and combining this with a local food tour is an even better way to experience a city. There may not be a better way to get out there and explore our world than by experiencing what locals are eating and enjoying during their daily lives. On our tours, you get to meet different people in a small group setting and bond over a common love: food and fun. Although nothing beats experiencing the food and neighborhoods we visit first hand, with this book I wish to highlight some of the amazing restaurants and specialty shops we visit on our tours. Here are some yummy recipes directly from the chefs and food professionals we work with that you can do at home. Share your creations on social media, especially Instagram, by tagging us @localfoodfun and using the hashtag #yummyoakland. You can win a tour with us.* Can’t wait to see what you create! *Check out our website for details: https://www.localfoodadventures.com/localfoodfun By Chef Daniel McChensey-Young A16 Rockridge a16pizza.com ITALIAN PIGNOLI COOKIE • 8 oz Almond Paste (not marzipan) • 3/4 cup confectioner’s sugar • Salt (a generous pinch) • 1 Egg White • 1 tablespoon of Honey • Pinenuts Break up almond paste in a food processor or by hand, add sugar and salt. Beat almond mixture, egg white and honey in a stand mixer or food processor until smooth. Scoop mixture into a pastry bag and pipe golf ball sized cookies into a bowl of pine nuts, roll until fully coated and place on a sheet tray with parchment paper. Bake at 350° for 16-19 minutes. By Owner Nate Bradley Amphora Lafayette amphoranueva.com CAESAR SALAD CROSTINI • 1 Baguette - sliced 1/4 inch thick • 3/4 cup of Mild Extra Virgin Olive Oil, such as Chiquitita, Barnea or House Blend • Salad Dressing • 1/2 cup garlic infused extra-virgin olive oil • 1/4 cup finely grated Parmesan cheese • Kosher salt and freshly ground black pepper • 1 egg yolk • 1 tablespoon juice from 1 lemon • 4 anchovies • 1 teaspoon Worcestershire sauce • 2 thinly chopped Romaine lettuce hearts Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. - Set aside Make Salad Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in a blender jar or container of a food processor and pulse to combine. With the processor running slowly, drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper. Toss your chopped romaine lettuce hearts in the Caesar dressing and top your baguette. Shave fresh Parmesan cheese and serve. By Chef Brian Starkey Bardo Lounge & Supper Club bardooakland.com DEVILED DUCK EGGS Crispy Chicken Skin Garnish • 1/2 pound chicken skin (from about 2 whole chickens or 3 thighs) • Kosher salt & freshly ground pepper • 1/2 cup garlic (about 8 cloves, peeled and thinly sliced lengthwise) • 3/4 cup olive oil • 1/2 cup breadcrumbs • Sea salt, to taste Deviled Eggs • 12 duck eggs (or substitute chicken eggs) • 2 tablespoons creme fraiche • 2 tablespoons aioli • 2 tablespoons red wine • 1 teaspoon soy sauce • 1/2 teaspoon Aleppo pepper • 1 tablespoon chopped chives • Sea salt, to taste Red Wine Reduction • 2 quarts red wine vinegar • 2 cinnamon sticks • 1 teaspoon whole coriander seeds • 1 teaspoon whole fennel seeds • 2 whole star anise • 2 cups white sugar Cut chicken skins from raw chicken and fry in oil at 350 degrees on medium-high heat until crisp then drain on paper towels Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt. Turn the heat to high. Once the water reaches a gentle boil, turn off the heat and cover the pan. Leave the eggs to cool in the cooking water, uncovered, from about 19 minutes (and up to 2 hours). Note: If removing eggs from the water when still warm, immerse eggs in ice-cold water or run under cold water if they are too hot to handle. While the eggs are cooking, prepare the red wine jus. In a saucepan, combine red wine, cinnamon, coriander, fennel, star anise, and sugar. Heat over medium-low heat until reduced by half. Stir occasionally being careful not to burn the red wine reduction. Prepare the fried garlic for the final garnish. (Be sure to remove any green shoots from garlic when slicing lengthwise.) Heat ¾ cup olive oil in a small skillet. When hot, add the garlic and cook until golden brown, about 2 minutes. Drain garlic slices on paper towels. Set aside for garnish. Remove eggshells from hardboiled eggs. (Great for the compost.) Cut the peeled eggs in half lengthwise and separate egg whites from yolks. Place whites aside, careful to keep their boat shape. Place yolks in a small bowl. With a fork, combine yolks with crème fraiche, aioli, red wine vinegar, soy sauce, Aleppo pepper, chives, and salt to taste until the mixture is smooth. Reintroduce the yolk mixture to each egg white half. Drizzle the reduction over your serving dish, then transfer the deviled eggs to this dish. Combine the garnish in a small bowl: crumble crispy chicken skins together with the fried garlic, breadcrumbs, and sea salt to taste. Sprinkle garnish over deviled eggs on serving dish. By Online Operations Manager Asha Loupy Market Hall Foods rockridgemarkethall.com TRUFFLED HAM & CHEESE TART Serves 8–10 • Two 14-17.5-ounce packages frozen puff pastry (2 sheets total), defrosted • All-purpose flour, for dusting • 1/2 cup crème fraîche • 8 ounces aged gruyère cheese • 1/4 cup Black Truffle Mustard from KL Keller, plus more for serving • 12 ounces thinly sliced ham, such as French Jambon • One egg, beaten To assemble the tart, roll out one sheet of puff pastry into a 18x14- inch rectangle on a lightly floured surface. Transfer the rolled puff pastry to a parchment-lined baking sheet and set aside (this will be the bottom of your tart). Roll out the other puff pastry sheet to about 19x15-inches (this will be the top of your tart) and leave on your work space. In a medium bowl, mix the grated cheese and crème fraîche until combined and set aside. Spread an even layer of black truffle mustard on the reserved puff pastry on the parchment-lined sheet, leaving a 1/2-inch border all around. Layer the thinly sliced ham over the mustard. Dollop the reserved cheese and crème fraîche over the ham, spreading it into as even a layer as possible. Brush the border with a thin layer of the beaten egg, reserving the rest of the egg wash for the top of the tart. Gently transfer the other sheet of rolled puff pastry and arrange it on top so the edges meet and the filling is fully enclosed. Press the the borders together to bind them and then using a fork, press down on the edges to crimp and further seal the tart. Place the tart in freezer for 30 minutes (this will chill the butter in the puff pastry resulting in a super flaky finished tart). While the tart is chilling, preheat the oven to 400°F. Remove the tart from the freezer and brush the whole surface with a thin layer of the remaining egg wash. Cut a few small slits in a decorative circle to allow steam to escape when baking. Bake the tart until the puff pastry is cooked through and golden brown, about 35–40 minutes. Allow to cool 5 minutes before cutting, this allows the cheese to set and not run all over the place when you slice it. To serve, slice the tart into squares and arrange on a platter. Serve a small bowl of black truffle mustard on the side, just in case anyone wants a little extra truffly goodness. By Owner Erica Perez Oaktown Spice Shop oaktownspiceshop.com GOLDEN MILK MANGO LASSI Serves 3-4 • 2 cups plain whole milk yogurt • 1/2 cup water • 4 teaspoons honey • 1 cup fresh mango, diced • 4 teaspoons Golden Milk, plus more for garnish • 6 ice cubes • fresh mint leaves for garnish (optional) Combine all ingredients in a blender and puree until smooth. Serve with a dusting of Golden Milk and a garnish of fresh mint leaves if desired. You can also serve this over a couple ice cubes if you like. By Founder Neka Pasqual, MS, LAc Urban Remedy urbanremedy.com BLOODY GREAT • 1/4 cup fresh cilantro leaves • 1/2 fresh red chile, seeded • 2-3 tomatoes • 5 celery ribs • 1 red bell pepper • 3 limes, peeled • 1/2 cucumber Cut the vegetables as needed into chute of your extraction juicer then, following the manufacturer’s instructions, juice all the ingredients in the order given. Pour into a tall glass and enjoy! About Our Oakland Tours & East Bay Food Experiences Featured in National Geographic’s 2019 Places to Travel as THE “how to go” activity in Oakland and named the 2018 and 2019 Best Tour in the East Bay by Diablo Magazine, Local Food Adventures is a guided walking food tour company that provides Oakland tours and East Bay cultural food experiences. Regularly scheduled weekly Oakland food tours and private group food experiences are available. Local Food Adventures takes guests through an intimate discovery of some of the Bay Area’s best kept secret neighborhoods. You get off the beaten tourist path and really get to know Oakland’s food scene.