Olivia Maki and Mikie Reis opened Redfield Cider Bar & Bottle Shop with the goal of connecting people to not only great-tasting cider, but to the history and sense of place behind each bottle. Redfield itself is named for a stunning apple variety that was born on US soil and was very nearly forgotten. It makes a boldly-flavored but elegantly balanced cider unlike the mass-produced products you’ll find at the supermarket or liquor store, that exemplifies the products sold at Redfield Cider Bar & Bottle Shop.

Prior to opening Redfield, Olivia was a superstar champion and volunteer here at Kitchen Table Advisors. In addition to managing our PR and social media strategies, she often contributed recipes from her blog, the Coast Kitchen. We’re excited for her to lend her knack for delicious food and cider expertise with this recipe.

Let’s raise a glass to Olivia and Mike, and all the entrepreneurs committed to building community around food and agriculture!


Perfect with on a cheese plate and delicious as a condiment in a salami sandwich, this olive tapenade is really easy to make. I use my favorite type of olives for this, Castelvetrano, which are buttery in flavor and have a firmer texture than the typical Kalamata black olive. I leave this tapenade on the chunkier side, but if you're going for a smoother texture, feel free to blend longer or add more olive oil to the mixture.

Garlicky Green Olive Tapenade


  • 1.5 cups pitted olives

  • 2 cloves garlic (medium in size or three small)

  • 2 tablespoons extra virgin olive oil (if you have a nicer finishing olive oil, this would be a good time to use it)

  • 1 tablespoon white wine vinegar

  • 1 teaspoon salt

  • 1/2 teaspoon red chili flake

  • Small handful of fresh mint (about 1/4 cup)

  • Small handful of fresh parsley (about 1/4 cup)

This is really as simple as combining the ingredients in a food processor and blending until you reach the desired consistency. I would recommend roughly chopping the garlic and herbs before hand. Enjoy right away or if you make ahead of time, be sure to bring it to room temp before serving so the oil can melt back to a liquid state if it hardens in the fridge.

Cider Pairing

Olivia and Mike suggest a Spanish cider from Basque or Asturias. Ciders from these regions are typically funky, have low carbonation and are very food-friendly. Right now they're really into the Trabanco Cosecha Propia. This sidra is made with only estate grown, native Asturian apple varieties. It is classic example of a sidra natura that the have at Redfield and would be a delicious pairing!

Redfield is a cider-focused bar, bottle shop, and eatery located at 5815 College Avenue in beautiful Oakland, California. Their mission is to provide a welcoming, lively, and fun environment for our customers to experience all that cider has to offer. Learn more at www.redfieldcider.com

AuthorLiv Maki

A recipe highlighting winter citrus, created by our client Doniga Markegard of Markegard Family Grass Fed.


Citrus-Brined Roast Chicken on Mixed Greens

For the Brine: 
1 cup sea salt flakes
¼ cup maple syrup
3 Tablespoons red wine vinegar
1 bunch each rosemary & thyme
2 oranges
2 lemons
1½ garlic heads, halved horizontally
4-5# whole chicken (bonus if it's a Markegard chicken)

For the Salad:
Large bag of mixed greens
2 avocados
1 orange

  • Stir salt, sugar, vinegar, half the rosemary and thyme and 1 quart water in a saucepan over medium heat to dissolve salt and maple syrup. Halve oranges and 1 lemon and squeeze juice into pan, then add the squeezed fruit with the garlic and bring to a simmer. Transfer to a container large enough to fit chicken, add cold water and refrigerate until chilled.
  • Add chicken to brine, weight with a plate to submerge completely, then cover and refrigerate for 8-12 hours.
  • Pre-heat oven to 425 degrees
  • Pat chicken dry with paper towels and let sit at room temperature for 15 minutes
  • Rub entire bird and the cavity with remaining herbs and insert half a lemon into cavity. Squeeze the other half on top of the chicken
  • Place bird breast side up in shallow roasting pan and add 2 tablespoons water to pan.
  • Roast for 1-2 hours or until the juices run clear and chickens internal temperature is 160-165 degrees.
  • Let chicken cool and shred
  • Place shredded cooled chicken on a big bed of mixed greens and slice up some avocado and oranges to sprinkle on top. Serve with a simple olive oil dressing.
  • Save the chicken carcasses for stock and pick up a pack of Markegard chicken feet to add to the simmering stock


Recipe by: Doniga Markegard, Markegard Family Grass Fed

Photo by: Jonathan Fong

AuthorKitchen Table Advisors
Winter Citrus Biónico

Breakfast, snack or dessert, this beautiful and simple dish is sure to delight your tastebuds. Our friends at Nourish | Resist, a newly-formed group of people of color working in the food industry who are using food as a tool for resistance, are the masterminds behind this creation, which we know will be gracing your kitchen table all year long! 

Winter Citrus Biónico

 Makes 4 servings
4 cups segmented citrus, such as Cara Cara and blood oranges
5 ounces Crema Mexicana
5 ounces plain yogurt
1 tsp vanilla
2 Tbsp condensed milk or honey (or a mixture of both)
1/2 cup granola
Optional Toppings:
Toasted shredded Coconut
Chopped nuts
Dried fruit
Mix Crema and yogurt together, and flavor with vanilla and condense milk or honey. Portion out cut fruit and top with cream-yogurt mixture, granola and other toppings.
This dish is all about your taste and texture preferences. Feel free to use more or less of the sweeteners, and to mix it up when it comes to toppings and fruit. Use whatever you have, or whatever wonderful fruits are in season.

AuthorKitchen Table Advisors