photo: Keena's Kitchen
Chef Ikeena Reed is from East Oakland with family roots in Louisiana and has been cooking with ingredients like home grown vegetables and locally caught fish since she was a girl. After going to culinary school and working at Sunrise Cafe, Oakland Coliseum, Oakland Museum, and UC Berkeley, she decided to start her own catering business: “I felt I could offer something special to people who want to eat Soul Food but are afraid it isn’t healthy. It’s an opportunity to change how people view Soul Food altogether – and for me to share my own personal experience of our cuisine with a farm-to-table narrative.” Tiny Bites & Wine, the Keena’s Kitchen launch party, is a pay-what-you-can-event that pairs Southern bites with wines from all over the world. The menu includes Bourbon Glazed Pork Belly, House Made Chicken Andouille Sausage Gumbo, Golden Beet Salad, Lil’ Po Boy Sandwiches and Lemon Cornmeal Cupcakes.
327 24th St, Oakland
Sat, 4/20, 6:30 – 9:30pm
$20 suggested donation
The second annual Oakland Veg Week encourages folks to take the Veg Pledge, or go vegetarian for the week to learn the benefits of a plant-based diet. There’s all kinds of free events including cooking demos, talks, a film screening and a pop-up market at Kitchener. Some Oakland restaurants are also participating by adding vegan/vegetarian dishes and offering specials: Addis Ethiopian, Beauty’s Bagel Shop, Cafe Colucci, Chop Bar, Donna’s Tamales, Farley’s East, Homeroom, Italian Colors, La Borinqueña Mex-icatessen, Lin Jia, Mezze Restaurant & Bar and Vo’s.
Mon, 4/22 – Sun, 4/28
Christina Mitchell
Latest posts by Christina Mitchell (see all)
- La Casita: Food for the Soul - September 28, 2018
- How To Cook Vietnamese Sausage - September 7, 2018
- Let’s get it started… - September 6, 2018