Plant forward meals offer health benefits for all eaters. Swapping animal proteins for plant-based meals even just one day per week can boost your immune system and reduce your risk for many health conditions.
Upgrade your morning eggs by serving them in an antioxidant-loaded grilled portobello mushroom cap. Top with fresh herbs and a drizzle of truffle oil and your breakfast game just entered a whole new level.
Keep cool while enjoying our local Indian summer weather with this refreshing fall recipe from 300 Bakery’s Executive Pastry Chef Terri Wu.
In the world of whole grains, wheat berries are a nutritional powerhouse. Sweet and nutty in flavor, this grain is packed with fiber, protein, and a healthy dose of B-vitamins.
Happy Eat Local Challenge Day! As you enjoy our chefs’ 100% local meals that incorporate a regional bumper crop, check out these basic recipes that’ll teach you how to wrangle abundant produce in creative ways.
As part of our Eat Local Challenge celebration and companywide commitment to fighting food waste, we’re giving away a copy of “Waste-Free Kitchen Handbook” to 10 lucky guests
Eat whatever you want five days a week but starve yourself for two. Don’t eat after 5:30pm. And so on. Do these calorie yo-yo diets work?
Quench your thirst with our July Garden Grown recipe.
Bursting with flavor, July’s recipe from 300 Bakery Pastry Chef Terri Wu is an ode to sweet seasonal fruit, and is a treat to enjoy all summer long!
Grab your co-workers and join us for Thursday Happy Hour – great prices, great fun and great festive atmosphere!
Prestigious environmental award honors Bay Area pioneer for leadership in multiple areas
A report card on the successes and challenges of our 2012 commitment — and a road map for the future