Oakland Eater: Top stories for your tummy

Wow, is there a lot of good food and drink in the East Bay! So much, in fact, that most of us have a hard time keeping up with all the blog posts, news stories, videos and social media about Oakland and East Bay eats. With that in mind, we spent some time reading through local food news this weekend, so you wouldn’t have to–and are sharing some of our finds.

EAT

CRONUTS!! Croughnut pop-up at Stag’s Luchette makes media crazy

Want to try a cronut?  You will have a chance, right here in Oakland, kind of, only it’s a croughnut (copyright laws mean it can’t be the same exact name.)  According to Inside Scoop SF, Alexeis Filipello of Stag’s Lunchette and Bar Dogwood , in partnership with independent pastry chef Amie Bailey, is holding a “Croughnut Popup” on Sunday, September 8 at 9 a.m. at Stag’s. The croughnut flavors offered will be:

• Double G(ougin): Tahitian vanilla bean pastry cream filling, rolled in Tahitian vanilla scented sugar
• Creamscicle: Clementine pastry cream filling, rolled in vanilla scented sugar
• Red Hot: Bourbon pastry cream filling, rolled in smoked chili sugar

We’re going! And praying the Oaktown roll-up skips the 2 hours lines common in New York.

DRINK

We love this new series from Lou Bustamante on SFGate and hope there are many more–

Bar Stars: Matthew Campbell, Comal

Bar manager Matthew Campbell at Comal, Berkeley isn’t only hella cute in a carhartt and tats way, he’s a foodie who hangs with the kitchen crew for inspiration for his drinks.

Bar Stars: Chris Lane, Ramen Shop  

Raman Shop’s Chris Lane has worked in bars around the Bay , from Merchant’s Saloon in JLSQ to Flora, to Lolinda before coming back East to Ramen Shop, where according to Lou Bustamente, the gent makes a mean Oaxacan Cross, based on 2 oz of mescal.

MAKE

Get your cook on–and not in the Breaking Bad way, either:

Bringing a Little Texas to Oakland: Preserving Peppers – Oakland Local

If your hot pepper plants  are having a banner year, like mine are, you might need ideas about what to do with all those jalapenos. Truong Chinh Duong has the answer , so take it.

Lazy Peach Preserves | Food in Jars

It  is still peach season and if you need a way to cook up many  peaches fast, this could be your recipe.

Peach Crumble | Recipe | Local Lemons

And if you have fewer peaches–and want to try a recipe from the Homeroom folks–dig into the archives and make this delish treat.