Recently I took Jacob, Willy and Yulanda up to the East Bay in search of culinary inspiration. We explored underground fish markets, searched Chinese grocery stores, scoured a Vietnamese restaurant supply warehouse, sampled fermented foods at the Cultured Pickle and tasted a number of conserves and jams at June Taylor. We managed to fill the trunk of the Lexus with everything from fish sauce to yuzu marmalade and everything in-between. Our adventure concluded with a dinner at the Chef's counter at Commis in Oakland. I have been hearing about Chef James Syhabout and Commis for a couple of years and was excited to experience it firsthand. We enjoyed an eight-course dinner and were impressed by the focus and execution of each dish. Every plate was beautifully presented with clean-focused flavors and contrasting textures.