Alibi V.20 No.37 • Sept 15-21, 2011 
Robin Day’s food is like a big, warm hug.

Locovore

Robin’s Kitchen

Healthy at the Harwood

After 12 years of feeding students at Escuela del Sol montessori, Robin Day and her husband Tom Day began selling her cooking to the public. The initial idea, she told me, was to take advantage of a semi-captive audience: parental units that are obligated to drop by the building twice a day, having been briefed by their kids on how good the food is.

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The Talin Market food truck pod meets on Wednesdays for lunch.
Mina Yamashita

Mina's Dish

Food Truck Takeover

It’s Wednesday at high noon. A half-dozen food trucks line the parking lot at Talin Market, and they’re ready to serve up more than the usual hot dog. I’m here to sample the goods, beginning with The Chopping Block’s soft fish taco garnished with mango salsa. I wash it down with organic limeade at Make My Lunch, then head to Oz Patisserie’s over-the-top desserts, where I’m handed one of the best crème brûlées I’ve had in town.

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EVENT HORIZON ()

Quel génie!

Wine and French Night

Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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EVENT HORIZON ()

Keep the Holiday Indulgence Going

Barrel Aged Beer and Cheese

Four barrel aged beers from Marble paired with four gourmet kinds of cheese, hand-picked by Whole Foods.
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