Tap Into Your Inner Beer Aficionado

In the spirit of Octoberfest activities, take a tour of some of Oakland's best brew options. Beer Revolution in Jack London Square offers  47 different beers on tap, as well as a plethora of bottle options. The outdoor patio is a perfect spot to catch some rays on a sunny day. Just up the street in Old Oakland is The Trappist, specializing in Belgian beers. With 120-150 bottle selections and 28 choices on tap, you won't leave the bar thirsty. The knowledgeable bartenders are happy to give you a taste or help you with a selection that you'll enjoy. On Telegraph Avenue near Temescal is CommonWealth, a British-style pub that serves more than a dozen beers on tap and around 40 brews in bottles and cans, with the majority of the flavors coming from Scotland or England. Head to the oldest bar in Oakland, Heinold's First and Last Chance Saloon, and order a drink in honor of the great Jack London, who once spent his days writing notes for his novels here. For more bars and beers in Oakland, visit www.visitoakland.org/foodanddrink.  

Oakland Boasts of Baked Goods and Pastries

New bakeries and pastry shops are on the rise in Oakland, bringing delectable treats to neighborhoods in the city. On Grand Avenue, try the new Boniere Bakery, a European-style bakery serving  Danish, Morning Buns, Croissants and more. If you're looking for a decorative or wedding cake, Boniere has a vast selection of these as well. Local Cafe on Piedmont Avenue is a new popular spot for fresh scones and biscuits, with ideal window seating as you enjoy your treat.  Starter Bakery near West Oakland supplies many of Oakland's favorite cafes with baked goods, including Bittersweet Cafe, Modern Coffee and Peaberry's Coffee and Tea. For more bakeries and cafes in Oakland, visit www.visitoakland.org/foodanddrink.

Faz Restaurant will be a newcomer to Oakland but has already established itself as a popular dining spot in several other cities. Get excited for the opening of the restaurant here in Oakland by recreating this dish on your own.

Ingredients:

- Fresh Petaluma duck breast

- 2 tablespoons of sugar

- 1 tablespoon of olive oil

- Butternut squash

- Butter for cooking

Ingredients for the sauce: 

- 1/2 cup of water

- 2 cups of sugar

- 4 cups of veal stock

- 1/2 bottle of condensed pomegranate syrup

Directions:

Place one tablespoon oil and 2 tablespoons sugar in a sauté pan. Place duck breast skin side down on sugar. Sauté until skin is golden and crunchy. Flip breast to skin side up and place in a 350 degree oven for 10-15 minutes or until fully cooked.  

For the sauce, carefully caramelize the sugar and water mixture until golden in color. Carefully add veal stock and whisk well. Add pomegranate syrup, simmer to reduce and concentrate flavors or add a roux or corn starch if needed to thicken.

Duck is to be sliced on the diagonal and fanned over a pool of pomegranate sauce. Cut butternut squash into 1"cubes. Blanch and saute in butter and sugar. Season with salt and pepper to taste. Add squash to your dish and enjoy!