If I could choose anyplace outside Israel to spend Shabbos, it would certainly be the Bay Area. Why? Because there’s nothing like a Shabbos meal made from fresh, local California produce purchased at the Chinatown farmer’s market. On this particular Friday, we scored some perfect little eggplants, Chinese long beans, bulbous heirloom tomatoes, and an enormous bunch of fragrant basil, along with fruits for noshing.
We rounded out the menu with chicken in a garlic and white wine sauce and homemade challah.
A gut voch to all!