Latest Oakland Cuisine Scene
Introduce yourself and your guests to someplace new and notable over the holidays. Commis garnered a coveted Michelin star just months after opening. Diablo Magazine praised The Lake Chalet's fantastic food and glorious view. Michael Baeur gave Bocanova stars for the elegant setting and Pan American flavors. The East Bay Express ranked Chop Bar as on of the "cooler establishments you'll find in the
greater Bay Area", singling out the braised pork shank. For more on Oakland's hottest new restaurants, visit oaklandcvb.com.
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Travel Treats
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Calling All Chocoholics
 Here's shopping you can really sink your teeth into: gourmet treats from Oakland's local artisans. Rockridge's Bittersweet Cafe offers bars to buy and hot chocolate to sip. Lulu Rae's on College has an outstanding assortment of local and imported confections, including xOx Truffles. Located on Grand Ave., Michael Mischer's Holiday Wreaths come in Almond or Orange Cranberry. Vice Chocolates offers bars with virtuous ingredients like ginger and fig. The Oakland Chocolate Company specializes in sweet and savory fillings and offers whimsical designs such as acorns and leaves. Find more small producers at Oakland Unwrapped!.
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A.G. Ferrari's Prosciutto and Pear Roulade
 Great chefs know the first step in preparing great dishes is to gather great ingredients. To save time this holiday season, combine the freshest produce from Oakland farmers markets with items from Oakland's many specialty food stores. A.G. Ferrari's shops on Piedmont Ave. and Montclair Village offers authentic items to to eat in, take to the park for a picnic or give as gifts.
Involtini di Prosciutto e Pere
(Prosciutto and Pear Roulade)
6 slightly thick slices Prosciutto di Parma
1 pear
4 oz ricotta cheese
1 Tbsp cream
salt & pepper to taste
Instructions:
In a bowl, whip ricotta with cream, salt and pepper to get a
creamy mixture. Wash and core the pear; cut into 12 wedges.
Cut each prosciutto slice in half. Spread each half slice with
1 tsp of ricotta mixture; place a pear wedge on top and wrap.
Seal with a toothpick. Serves 4 to 6.
For more recipes, visit www.oaklandcvb.com.
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Oakland Cookbooks
 Share your favorite Oakland dishes with the foodies on your gift list. Bay Wolf Restaurant Cookbook by Michael Wild and Lauren Lyle shares 100 recipes from the Piedmont Ave landmark. Paul Bertolli shares his lusty, earthy Northern Italian cooking flair at Oliveto and in Cooking by Hand. Brown Sugar Kitchen's Tanya Holland presents New Soul Cooking. Vegan's will love activist and chef Colleen Patrick-Goudreau's books Vegan Table and Joy of Vegan Baking.
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