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TASTES TO COME WEST COAST PUBLIC MARKET MAY BE WAVE OF THE FUTURE
[NORTH SPORTS FINAL, C Edition]
Chicago Tribune (pre-1997 Fulltext) - Chicago, Ill.
Author: Tuleja, Barbara
Date: Nov 17, 1988
Start Page: 8
Section: FOOD GUIDE
Abstract (Document Summary)

Just such a public market opened this week in Emeryville, a small San Francisco bayside industrial community undergoing a rapid upscale renaissance, with three-story palm trees replacing smokestacks. Called EmeryBay Market, it now is giving a large number of food lovers a taste of things to come.

Located between Oakland and Berkeley and directly across the Bay Bridge from San Francisco, the EmeryBay Market is the brainchild of CPM President Robert Puccini and Vice-President Lonnie Gandara, who waived a $34 million magic wand and converted a dingy, depression-era set of brick warehouses into a public market, which combines the best of European tradition with California pizzaz.

Their stalls feature locally grown produce, both basic and exotic; several kinds of fresh oriental mushrooms; organically raised meats, poultry and game; fresh fish and local seafood delivered daily, including crayfish and several kinds of oysters and mussels; sweet and sour red barberries used in pilafs; breads and pastries baked on the premises daily; 40 varieties of muffins, including savory muffins made from quiche fillings; homemade cookies; many kinds of flat or stuffed pastas, made fresh daily and flavored with saffron, squid ink, red pepper and fresh herbs; regional and imported cheeses; and Italian gelatos and sorbettos, with some flavors made to order.

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