reem.assil

During and post pandemic, over 90,000 restaurants closed. On today’s episode Stephen chats with Reem Assil (.assil), chef and owner operator or Reem’s California. Reem talks about her restaurant surviving the pandemic when so many shuttered, the fragility of the restaurant sector and the labor force and the ways people have been over-extended pre-covid.

Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community.

Watch clips of this episode on YouTube .

Find Reem at .assil and Reems California

Why California Chef Reem Assil Is Turning Her Restaurant Into an Employee-Owned Co-Op After years spent building Reems’ California into a critical hit, chef Reem Assil wants to turn ownership of her business over to the workers who helped make it a success.

✨Here’s a sneak peak of the menu ✨

😆 We are SO excited for Chef Reem to share her story and food with us next Wednesday 10/12. If you didn’t get a chance to snag a Meet & Greet, don’t worry, she will be hanging out with us until close! 👯‍♀️

Housemade pita & Crudite with 2 dips
1. Baba Ghanouj - eggplant, shish*to, mint
2. Hummus - edamame, tofu & shiso

Salatet Einkorn - fried tofu, root vegetables, miso sesame vin

Skewers 3 Ways, each with different sauces.
1. Pomegranate Teriyaki Chicken
2. Sumac Maitake Mushroom - miso toum
3. Japanese Seven Spice Lamb Kafta -- daikon ponzu sauce

MAKLOUBA Sushi
baked rice, salmon, ikura, bell pepper, spiced wasabi yogurt sauce

Dessert
Mahalabiya - Arab milk custard with shochu persimmon compote, almond

Menu is subject to change base on availability but our creative chefs .assil will make magic anywhere, anytime!

Working remotely has its perks. Yesterday was a good day. Thank you for letting me crash your beautiful getaway.

My therapist told me last week that I have a problem holding onto the joy of my accomplishments.. always keeping my celebrations brief and discounting what it took to get there. As if I'm ashamed or undeserving, or dare I say, not doing enough... the last year and a half final hit me.. all the boundaries I let people cross, all the parts of myself I gave to everyone but myself, and all the self-doubt I let ensue as a result of it. I was too depleted to even experience joy.

So I listened to my therapist. Tried to capture in a snapshot and words on a paper of when I feel joy. To describe it, explore it, hold onto it for a bit and maybe learn some things.

To name a few of the many things I wrote down in no particular order (and thx yall for bearing witness):

The sensation of waves crashing on my feet, late night taco crawls, learning about a new city and people watching, fancy cocktails, endorphin enduring workouts (especially with a view), elaborate meals created by a younger generation of chefs in small tucked away neighborhoods (also the fact that there are lots of women at the helm), witnessing my aunt experience joy, reggaeton on the beach, massages on the daily, when the sun hits my skin just right, rosey lips that match my bathing suit, young Mexicans live it up with their friends as they enter adulthood, hearing Spanish all around me, seeing little kids who remind me of my cutie back home.

Back in the Bay holding onto this joy a lil bit longer than I usually do..I hope to build courage to carve more spaces in my daily life to feel these sensations, to seek them because I am deserving and to hold onto them because I know they will help me be there for others in a more meaningful way. Don't know for how long I can keep this practice up. But now I have you all (and my therapist) to hold me accountable ❤

Mantra for the weekend: what I'm giving in my life is enough. When I fall short, it's okay. And I deserve joy.

When called me to tell me that bonappetitmag] had chosen Reem's California] to be on this list.. this first thing that popped into my head was an image of my employees smiling with pride on the cover of a magazine..this is damn near close.

These past two years have been rough--- besides the external pressures on my team, the discomfort of transitions, changes, and dealing with the unknowns has put a lot of stress on us. When I started the apprenticeship program a lot were thinking, what's the point? Everything is so messed up..
And I remember saying that I appreciate their patience, because what I asked my workers to do was be an inspiration and catalyst for revolution in the industry. I thank them for trusting me. We have a long way to go and Reem's California] will be better for it in the end. And I hope other restaurants will follow suit once we figure out the rough playbook on "How to Thrive after a Pandemic." Thank you to them for sticking it out.

Thank you again for bonappetitmag] for acknowledging the work and helping us share our experience and knowledge with the rest of the food world.

Special shout out to for believing in the idea and providing resources to make it happen. Thank you to for so.thoughtfully helping shape the program and our community partners for contributing curriculum and time to help us learn (and unlearn) about shaping a more just workplace.

I go hard for my team. Love them so much. 💗

One year older, one year wiser. I ended up sick on my birthday but came in clutch for the perfect remedy for the birthday blues.

I think I'm in love! The perfect cuddle buddy after feeling like I've been hit by a ton of bricks. Gotta figure out how to protect this lil' one from the wrath of Zain and figure out what to name them... any ideas friends?

This past few months I've been working on a fun project with my homies and of . Thank you for letting me pitch you and taking a chance on me just so that I could fulfill a childhood dream to be an actress (even though it was just a fantasy version of myself, lol). We told a really powerful story and I think y'all are gonna like it 😀

Last pic is our new seasonal man'oushe at in honor of this bit. (Forrreeal it's delicious!!) You'll get it when you see it. Coming soon!

On this week's Reem's mealkits!!

New month, new meal kit menus!
💚💚💚Get ready for our Falafel Funday meal kit this week! Take home our falafel mix to fry at home and enjoy with our house pickles, veggies, tartoor lemon tahini sauce, hot sauce, and of course pita!!! To complete to Falafel Funday Festivities we’re also serving za’atar popcorn 🌿🍿 and ice cream sandwiches with our chocolate chip halawa cookies 🍦🍪!

To order, visit the link in our bio!
Meal kits are available Thursday AND Friday from both Oakland and SF