By Zach O’Brien, Founder of Active NorCal
You’ve probably been noticing a lot of new food articles on the website lately. Well, I’m here to tell you that’s no mistake. As an offshoot of Active NorCal, we have created Eating NorCal, where we will discuss and highlight all things food and drink in Northern California.
Look, I love to eat and drink but I’m certainly no culinary expert, so I’ve brought on Chef Brien O’Brien (yes, we are brothers) to direct the content of Eating NorCal. He has dedicated his life to developing culinary content and I’m ecstatic I was able to talk him into coming on board to grow the Active NorCal brand. With his guidance and expertise, we will highlight all the great food and drink in NorCal. Here’s what you can expect:
- Highlights of NorCal restaurants that are really good or interesting
- Exploration of interesting dishes that are only seen in the NorCal
- Discussion about what’s going on in NorCal’s robust craft beer scene
- Sips of wine from all the different NorCal vineyards
- Video reviews of NorCal restaurants and cuisines
- And much, much more!
Of course, as we dedicate time and effort to Eating NorCal we will eventually find our groove and hope to bring some fun and informative content to our website and social media platforms. Here are some initial articles we’ve written:
We have a ton more queued up and ready to launch in the coming weeks! We also want to include a video element to Eating NorCal. Here is the first video we made with a trip to eat burgers at Yaks on the 5:
To follow the exclusive Eating NorCal content, you can follow us:
Hope you guys are hungry, because we’re going to have a lot of fun! Thanks, as always, for your continued support of Active NorCal!
As the Food Editor and Co-Founder of Eating NorCal, Brien O’Brien is one of the most influential foodies in NorCal. After being named the “14th Best Home Cook in America” in 2017 by the FOX television show MasterChef with Gordon Ramsay, he moved to the Napa Valley where he spent a year and a half studying food and wine at the Culinary Institute of America. Now, he resides in the Farm to Fork Capital of America – Sacramento.