Professional chef Aran Goyoaga grew up in a bakery – her Basque family owned one. After a doctor's diagnosis required a shift to a gluten-free life, Goyoaga started a journey of gluten-free discovery, learning to bake sweet treats, like cookies and pies, and then brioche and bread.

I sat down with Aran to chat about how to start your own gluten-free bread baking journey, what butters to consider (vegan and regular), and the joy of holiday baking. Plus a side note about marzipan.

#glutenfree #glutenfreebread #glutenfreebaking #foodwriter

https://www.arangoyoaga.com

@cannellevanille

https://christinamueller.com

@eatdrinkthink

Known for their work at Oakland's now-closed Juhu Beach Club where they introduced the San Francisco Bay Area to modern South Asian street food by way of California, Chef Preeti Mistry changed the narrative around Indian food. The James Beard Award-winning podcaster (Loading Dock Talks with Chef Preeti Mistry) talks about being a chef at heart, their path back to cooking full-time at Napa' Silver Oak Winery, and bringing flavor to their seasonal, four-course tasting menu – Chef's Table – at the acclaimed winery.

#silveroak #wineries #food #modern #Indian #dining #napa

https://christinamueller.com

@eatdrinkthink

The aroma of McEvoy Ranch's Chai Spice Olive Oil lifts out of the bottle the moment you crack the cap. Thank you, proprietary blend of single-origin cardamom, cinnamon, ginger, nutmeg, allspice, clove, and black peppercorns, all sourced exclusively from Noble House Spices. I chat with McEvoy's President Samantha Dorsey about how they capture the spices' flavor through their infusion process as well as what makes olive oil from Northern California so special.

#oliveoil #chaispiceoil #foodwriter

https://christinamueller.com

@eatdrinkthink