Chef Clive opened Sweet Fingers as an homage to his grandmother, Aunt Lu, who taught him about food, hospitality, and perseverance. He spent his early years in Jamaica learning recipes and life lessons in her kitchen after she took over her husband's fruit-selling business following his death. Building on that robust culinary education and inspired start, Clive moved to New York City at age 18 and went on to graduate from culinary school.
Eventually he worked his way up to the role of supervising chef during a 10-year career at the Marriott hotel. But his career’s turning point came in 2003, when he relocated to California and met the woman who would become his wife. That’s when the pair founded Sweet Fingers, giving locals a bar and eatery that now shines a light on Aunt Lu's recipes and the love she taught Clive to cook with.
By all accounts, Chef Clive has done his grandmother proud. Matthew Stafford of the East Bay Express praised the "juicy" jerk chicken and "creamy" fried plantains, adding that "the escovitch-style snapper, curry goat, brown stew chicken, and braised oxtail are uniformly rich, spiky, and tantalizing." Inside, the yellow and royal blue walls boast Jamaican flags and pictures of the island, and the bar serves a large assortment of cocktailsthat are no less colorful. Patrons also flock to the cozy spot for entertainment that includes live reggae, as well as open-mic nights filled with poetry and music, which often consists of impromptu compositions about intense feelings for the food.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Although Steve Cruz was born in the Philippines and James Sito was born in China, their paths crossed and forever intertwined in Oakland. There, more than two decades ago, they discovered a shared interest in the minutiae and endless variety of the culinary industry. Today, at San Leandro's CreAsian Bistro, Steve spends much of his time getting to know customers in the dining room while James experiments with powerful flavors, creative presentations, and spicy pyrotechnics in the kitchen.
James and his staff use fresh ingredients to fuse Chinese, American, Thai, and Japanese flavors into an eclectic menu. They plate up tempura vegetables, five-spice duck, seared ahi tuna, and wasabi-coated steak—as well as vegan and vegetarian dishes upon request—to create edible works of art. Much like a group of snowmen partying in a hot tub, the food's flavors dissolve and mix together with inventive cocktails and international and local wines from such vineyards as Nottingham Cellars. Also a strong supporter of the local community, CreAsian Bistro donates 10% of its sales on the first Wednesday of each month to the nonprofit San Leandro Education Foundation, which improves educational opportunities for local children.
After sharing the basketball court with Wilt Chamberlain and Guy Rodgers while playing for the San Francisco Warriors, Al Attles became the head coach in the 1970s—one of the first African American coaches in the NBA—leading the team to a 1975 championship. His current endeavor, which he began in 1995, pleases crowds in a different way with Al Attles' California Cheese Steaks, crafted in an authentic Philly style similar to those from his native East Coast. Inside the restaurant, sports memorabilia adorns the walls and the menu with items named after athletes including the Mully sandwich, named after Chris Mullin, and the Destroyer burger, christened with Al’s own nickname. Cooks grill the chopped steak with sliced cheese, in addition to crafting more health-conscious fare such brown rice bowls packed with vegetables, grilled Alaskan salmon, and miniature food pyramids
The TeaRoom and award wining organic chocolate company specialized in chocolate fusion using organic teas, coffee and spices. We won numerous awards including gold medals at the Internation Chocolate Salon in San Francisco, The Chocolate Salon in Seattle etc.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.