What's Cookin' at Oren's Kitchen
Alice Medrich guest chef at Plant to Plate April 24 2017
Author, pastry chef, and teacher, Alice Medrich one of the country’s foremost experts on chocolate and chocolate desserts recently spent some time in the Plant to Plate kitchen working with our student apprentices. Since 1976, when her renowned shop, Cocolat, opened and her first dessert feature (of many) appeared in a national publication, Alice’s innovative ideas and recipes and her insistence on quality ingredients have influenced a generation of confectioners, pastry chefs, and home cooks. Among her early accomplishments, Alice is credited with popularizing chocolate truffles in the US and introducing the larger “American” chocolate truffle, now a mainstream confection.
The New York Times recognized Alice for creative leadership in the decades that saw the gourmet and specialty food segment take on national culinary stature. She is a featured case study in Growing a Business, Paul Hawkens's book and TV series profiling successful entrepreneurs. Alice worked with the students in the kitchen creating one of her signature recipes and emphasized that she got where she is today by taking initiative, teaching herself and persevering.
Since selling her interest in Cocolat in 1989, Alice has become an award-winning cookbook author, receiving three Cookbook of the Year awards from the James Beard Foundation. Her latest book, Flavor Flours came out in November 2015 and won the 2015 James Beard Award for Best Baking and Dessert Book.
Chef Arnon makes a "better burger" at Madera Elementary February 22 2017
Chef Arnon joined a community of parents, teachers, administrators, chefs, and volunteers for an extraordinary week of nourishing the minds and bodies of incredible children. This week was the first step toward building a healthy and just school food program year round. The food service at two schools in the West Contra Costa Unified School District; were transformed for a week serving healthy, organic nourishing meals.
Chef Arnon together with 13 noteworthy Bay Area chefs scratch cooked and served breakfast and lunch daily for 1,100 students using fresh, local, organic seasonal, non-GMO (FLOSN) ingredients, supporting sustainable agriculture. Each chef sourced provisions from local organic farmers, ranchers and purveyors supporting local economies The meals far exceeded USDA National School Lunch Program (NSLP) nutrition guidelines and the kids loved every morsel that landed on their plates!
Students, teachers, parents, staff, chefs, business and civic leaders and volunteers connected around food in new ways fostering community that extended from the dining hall to the classrooms, home to kitchen tables and out into the community. The result was an unparalleled sense of joy for all involved and nourishment for the minds and bodies of these beautiful children. Most importantly, this was the start of a shift in school food culture that will continue to thrive.
Plant to Plate February 08 2017
Plant to Plate is our new after school program designed to teach Richmond high school students about growing organic produce and then using that produce to craft delicious healthy food. The program is a partnership between Chef Arnon Oren and West County DIGs (Developing Instructional Gardens in Schools), a not for profit organization that works to educate students through the vehicle of school and community gardens.. The students started program spending time with Chef Arnon in our commercial kitchen space in Richmond but will soon move on to cultivating produce in our organic garden.
Valentine's Dinner at Riggers Loft Wine Company February 06 2017
Our New Blog! January 20 2017
No better way to launch our Oren’s Kitchen blog than a link to some of the best food blogs of 2016. More to come as we head into 2017 creating, as always, beautiful seasonal food that will nourish and delight!