Hugh Groman has no secrets when it comes to junk food
Nosh Talk is a regular Q&A with an East Bay chef, restaurateur or food artisan, published on Berkeleyside Nosh, in which we snoop for inside intelligence…
What is always in your refrigerator?
Eggs, aged cheddar, orange juice, cranberry juice, and produce from our weekly Full Belly Farms delivery. But, honestly, there wouldn’t be any food in there at all if it weren’t for my husband. I work all the time and would probably just eat out if left to my own devices.
What do you cook up for a late night snack?
I love making a shake of frozen bananas, milk and unsweetened cocoa. It is a completely satisfying and guilt-free dessert.
Where/what do you eat on your day off?
I love to eat at Tacubaya on Fourth Street, or Venus in downton for a delicious brunch or dinner, or Cha Am for yummy Thai food, or Café Rouge, or Kitchen 388 in Oakland, or 900 Grayson for lunch. I love Gather. I love Kirin Chinese on Solano or Shen Hua on College. The house-fried wontons at both of those places are incredible. We just tried Potala which has vegan Tibetan food and it was delicious. Fentons is a lifelong family favorite.(...)
Read the rest of Nosh Talk: Hugh Groman, Phil’s Sliders (532 words)
By Tracey Taylor. |
Permalink |
8 comments |
Post tags: 900 Grayson, Berkeley food, Cafe Rouge, Cha-Am, Delfina, Fentons, Gather Restaurant, Greenleaf Catering, Hugh Groman, Hugh Groman Catering, Kirin, Kitchen 388, Nosh Talk, Phil's Sliders, Potala, Shen Hua, Tacubaya, Venus restaurant