April 2026 Sales Flyer B (4/15-4/28) (larger print)
Craft Chocolate Tasting at The Annex
Craft Chocolate Tasting
Join Us at The Annex, 10387 San Pablo Avenue, El Cerrito for this special event!
$10 to taste chocolates from around the globe! Learn and explore the world of craft chocolates with passionate professionals as your guides.
The Xocolatyl Bar– Albany, CA @XocolateBar
Dick Taylor – Eureka, CA @dicktaylorchocolate
Naïve – Lithuania @ChocolateNaive
Original Beans – Switzerland @originalbeans
Ocelot – Scotland @ocelotchocolate
Auro – Philippines @aurochocolate
Sibu – Costa Rica @sibuchocolate
and more!
Art at The Annex: Tom Ehrlich, Photographer, April 18-July 27, 2026
Tom Ehrlich Exhibit Reception at The Annex with John Santos & Friends
Saturday, April 18, 2026,
Reception 4:00pm – 7:00pm
Music with John Santos & Friends 5:00pm – 6:30pm
MJ Santos – piano, Geoff Brennan – bass, Dr. John Calloway – flute, Charlie Gurke – saxes, David Flores – drums, Javier Navarrette – percussion, John Santos – percussion
Master photographer Tom Ehrlich has been documenting the Bay Area Latin and Jazz music scenes for over two decades. His photographs capture the essence of one of the most vibrant cultural arts scenes on the planet. This is Tom’s first Bay Area exhibit! The Annex has also emerged as a cultural center of importance in addition to being the hippest health food grocery outlet in the area.
This is a free event.
Roasted Carrot Salad Recipe
This roasted carrot salad is crunchy, fresh, and full of flavor.
Serve as a colorful side dish or add protein of your choice for a wholesome, springtime meal.
Roasted Carrot Salad (serves 4)
DIETARY: Vegetarian
TOTAL TIME: 40 minutes
1 cup quinoa
1 ½ cups water or vegetable broth
1 ¼ pound carrots, peeled and cut into 2-inch sticks (¼-inch thick)
2 tablespoons avocado oil
2 tablespoons maple syrup
1 teaspoon paprika
¼ teaspoon sea salt
3 ounces baby arugula
2 avocados, chopped
1 cup crumbled feta
6 oz toasted seeds, such as sunflower or pumpkin
Dressing:
6 tablespoons avocado oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
- In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.
- In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized. Let cool completely.
- Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.
- In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.
Eco Spring Cleaning
Clear out the dust bunnies the natural way! 🌷
Did you know that conventional cleaning products often include harmful ingredients like ammonia, phthalates, and sodium hydroxide?
We have lots of cleaning products that don’t harm your health or the planet.
Stop by and get your green spring cleaning started today!
The Annex Sessions: Modupue Wednesday – April 15, 2026
On Wednesday, April 15, 2026, 6-8:30pm “The Annex Sessions” music series will continue at The Annex (El Cerrito Natural Grocery Company Prepared Food Annex), 10387 San Pablo Avenue, El Cerrito with
“Modupue Wednesday”
with This All Star Line-Up:
Kai Lyons- Tres, Guitar, Vocal
Ernesto Kindelán- Bass
Anthony Blea- Violin
Raul Navarrette- Trombone
Javier Navarrette- Percussion
Kai Lyons will be leading the way with his repertoire of Cuban Classics:
Son, Changüi, Charanga, Latin Jazz
Javier Navarrette curates shows with various artists from different cultures in the Bay Area, as well as presenting his own global music projects at “Modupue Wednesdays”
Modupue- Thank you
Kai Lyons: Tres, Guitar, Vocal
Kai Lyons is from the Excelsior District of San Francisco and was surrounded by music and community from an early age. He completed his studies at Ruth Asawa School of the Arts in 2012 as the first to graduate from the acclaimed Classical Guitar Program, directed by Scott Cmiel. From 2012-2014, on full scholarship, Kai attended the prestigious jazz program at William Paterson University of New Jersey, directed by Mulgrew Miller. He studied with Vincent Herring, Gene Bertoncini, Harold Mabern, Rich Perry, and Hal Galper. Kai received a Bachelor of Arts in Music from San Francisco State University where he studied with Andrew Speight, Michael Zisman and Hafez Modirzadeh.
Ever since returning to the Bay Area in 2015, he has freelanced extensively and also traveled frequently to New York City, New Orleans, Brazil, Cuba and the Caribbean on music trips. In 2018 he participated in Master Class: Orff-Afrique 2018 in Ghana, Africa.
Besides working with his own trio, Kai has performed with Mike Clark and Donald Harrison of Herbie Hancock’s Original Headhunters, The San Francisco Ballet and the 2024 production of Carmen composed by Arturo O’Farrill, Karl Perazzo, John Santos, award-winning organist Wil Blades and Larry Vuckovich.
Ernesto Kindelán: Bass
With the city of Santiago de Cuba, Cuba as his hometown, Ernesto’s career came as second nature as he was submerged into the musical world. He began music studies at the age of eight and was always interested in the sound of “that big piece of wood with strings”. While excelling at the music conservatory level, he was one of two students from his class accepted into the country’s capital at the university level. In 2004, Ernesto moved to Havana, Cuba to attend the prestigious University Instituto Superior de Arte (ISA), where he graduated with a degree in Classical Double Bass and Performance and Teaching. Ernesto taught music theory and ensemble at the Escuela Nacional de Arte (ENA). In 2006, Ernesto became the bass player of the Grammy nominated and internationally popular salsa and timba group David Calzado y su Charanga Habanera. For over eight years, he traveled the world performing and recording on numerous albums. In August 2014, Ernesto moved with his wife to San Francisco, CA.
Anthony Blea: Violin
Anthony Blea began studying the violin at age 8 and was awarded a full scholarship to attend the San Francisco Conservatory of Music at age 11. While a student in Joan Murray’s Aptos Jr. High Orchestra, Anthony discovered the joy of playing chamber music, as well as having solo experience with an orchestra.
Upon completion of his preparatory music studies, Anthony traveled to New York City to continue his musical and academic enrichment at the Manhattan School of Music where he received his Bachelor’s degree. His formidable skill on the violin landed him work with many international legends such as Israel “Cachao” Lopez, Ray Charles, Boz Scaggs and Leonard Bernstein to name a few. Most notably Anthony has played with the San Francisco Opera Orchestra. Anthony’s 8-piece salsa band has been in existence for ten years and their debut CD has enjoyed critical acclaim. Anthony received his Master’s degree from the San Francisco Conservatory of Music, concentrating on String Quartet.
Raul Navarrette: Trombone
Originally from Fresno, California, Raul Navarrette started playing trombone at the age of 9, and has been working as a New York City musician for the last 25 years. He has shared the stage with a wide range of artists exploring an array of genres along with artists from around the world in a variety of musical settings, locally and nationally.
Having received his master’s degree at The Aaron Copeland School of Music, at City University of New York’s Queens College in Flushing, NY, Raul has also devoted part of his professional career to being an active participant in the educational field as teacher, private instructor, invited guest speaker for schools in classrooms for young and old students on both the west and east coasts of the USA.
Raul works in the areas of Classical music, jazz, salsa, Broadway/theatre/musicals recordings and as a solo artist and he chooses to utilize top quality equipment for his line of work. In virtually any field required, Raul Navarrette’s extensive background of performing arts programs and involvement as both student and teacher have given way to emboldening his perspective that the importance of arts and the humanities is the true meaning of what’s most important to the growth of the individual. Raul is currently working on a solo latin jazz project currently of his own compositions, he looks to feature musicians from both California and New York.
Javier Navarrette: Percussion
Javier Navarrette has had the honor to perform with such greats as Poncho Sanchez, Los Van Van, the “Conga Kings” (Francisco Aguabella, Carlos “Patáto” Valdez, Armando Peraza and Milton Cardona), as well as with Jon Faddis, Jerry Gonzalez, Trini Lopez, Nestor Torres, Jimmy Heath, and Bobi Cespedes. In addition, Javier has had the privilege of recording with world-renowned artists Giovanni Hidalgo,Anthony Carillo, Sandy Perez, Jimmy Bosch, José Fajardo, Orestes Vilató, Carlos Del Puerto, Dafnis Prieto, Pedrito Martinez and Andy Gonzalez. He also recorded on three Grammy nominated albums with John Santos’ Machete Ensemble and El Coro Folklorico Kindembo.
More recently, Javier has had the honor to perform on stage with Jerry Gonzalez, at the John Santos Concert, “Not In Our Name” at the Brava Theater in San Francisco. He has also had the opportunity to be a guest musician for the Stanford University Big Band.
Javier is frequently involved in a myriad of projects such as the featured artist in “Proyecto de Congueros” at Yoshis Jazz Club in San Franciso, and organizing Bomba y Plena workshops and performances with Los Pleneros de La 21, Aguacero, and La Mixta Criolla as part of the “Caminos de Mi Cultura” series at the Brava Theater in San Francisco.
Javier’s musical ventures have included touring with Los Mocosos, Bobi Cespedes, Josh Jones’ Latin Jazz Ensemble, Hector Lugo and Cacique y Congo, to name a few. Javier is currently a percussionist with Jesus Díaz y su QBA, Anthony Blea y Su Charanga, Carne Cruda, La Mission Band, Hector Lugo and La Mixta Criolla, The Cuban Cowboys and Los Mocosos. Javier is currently working on a new project, Machina Sol, along with three other San Francisco Bay Area artists. Javier continues to create new musical ideas, in order to expand his musical knowledge. He also enjoys teaching music to the next generation.
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The Natural Grocery Company is proud to present this series in partnership with SunJams and Javier Navarrette Music Productions.
SunJams is committed to funding children’s music education in underserved public elementary schools. Your donation will help support this ongoing program.
All of the proceeds will go directly to our network of local musicians, each of whom have been severely impacted by the lack of events during the COVID-19 pandemic.
Whether you donate $10, $100, or $1000 – any amount helps and will allow us to keep bringing music to our community! As always, your donation to SunJams 501(c)3 may qualify as tax exempt.
Javier Navarrette Music Productions continues to bring live music to several venues around the Bay Area. Javier has been a professional musician and music educator in the Oakland Unified School District for the past 20 years. Over the past few years Navarrette has produced outdoors events that have proven instrumental in enabling musicians to deal with some of the fallout of the pandemic and shutdown that followed.
COVID RELATED SAFETY MEASURES
Please be safe. Feel free to wear a mask if you prefer.
TICKETS
Tickets are NOT required for this venue, you can simply come in, order food and beverages at the Annex counter and pay at the registers.
Cookies and Cream Dirt Dessert with Gummy Worms Recipe
Early bird gets the worm! Or should we say… cake? 😋
Check out this delicious plant-based cookies and cream cake. It’s lots of fun for kids and adults alike!
Cookies and Cream Dirt Dessert w/ Gummy Worms (makes 12 servings)
DIETARY: Vegetarian
TOTAL TIME: 30 minutes
Ingredients
2 (3.4 oz) packages vanilla instant pudding mix
3 cups cold milk
4 tablespoons unsalted butter, room temperature
8 oz cream cheese, softened
⅔ cup powdered sugar
1 cup heavy whipping cream
10.5 oz chocolate vanilla sandwich crème cookies
Gummy worms
Instructions
- In a large bowl, whisk together the pudding mix and milk for 1–2 minutes until fully combined. Place in the fridge to chill while you proceed.
- In a separate bowl, beat the butter, cream cheese, and powdered sugar until smooth and uniform.
In another bowl, whip the heavy cream to stiff peaks. - Combine cream cheese mixture with the chilled pudding mixture until fully combined. Then, gently fold the whipped cream into the pudding mixture until smooth and fluffy.
- Crush cookies with a rolling pin until a coarse crumb forms or pulse briefly in a food processor.
- Spoon half of the cookie crumbs into the bottom of 12 serving dishes or a 9×13-inch pan. Top with the pudding mixture—if making individual cups, aim for a scant ½ cup of pudding per cup. Top with remaining cookie crumbs.
- Decorate with gummy worms and serve promptly.
The Annex Sessions: Azure McCall – Wednesday, April 8, 2026
The Annex Sessions will continue Wednesday, April 8, 2026, 6-8:30pm at The Annex (El Cerrito Natural Grocery Company Prepared Food Annex) 10387 San Pablo Avenue, El Cerrito with
Azure McCall
Azure McCall – vocals
Sheldon Alexander – drums
John Burr – piano
Ollie Dudek – bass
Yishaia Hoffman – guitar
Azure McCall…
Is a master vocalist and consummate artist. She is a keeper of the flame of past jazz giants Carmen McRae and Sarah Vaughn. Her attack is elegant and she is an assassin of flow…if you’ve never heard her sing, you’re in for a great listening experience that will surely move your body and spirit.
~
The Natural Grocery Company is proud to present this series in partnership with SunJams and Javier Navarrette Music Productions.
The Natural Grocery Company is proud to present this series in partnership with SunJams and Javier Navarrette Music Productions.
SunJams is committed to funding children’s music education in underserved public elementary schools. Your donation will help support this ongoing program.
All of the proceeds will go directly to our network of local musicians, each of whom have been severely impacted by the lack of events during the COVID-19 pandemic.
Whether you donate $10, $100, or $1000 – any amount helps and will allow us to keep bringing music to our community! As always, your donation to SunJams 501(c)3 may qualify as tax exempt.
Javier Navarrette Music Productions continues to bring live music to several venues around the Bay Area. Javier has been a professional musician and music educator in the Oakland Unified School District for the past 20 years. Over the past few years Navarrette has produced outdoors events that have proven instrumental in enabling musicians to deal with some of the fallout of the pandemic and shutdown that followed.
COVID RELATED SAFETY MEASURES
Please be safe. Feel free to wear a mask if you prefer.
TICKETS
Tickets are NOT required for this venue, you can simply come in, order food and beverages at the Annex counter and pay at the registers.
Easter 2026 Specials at The Annex
Crispy Sheet Pan Ramen Recipe
Weeknight ramen… but make it crispy. This sheet pan twist turns your favorite noodles into a crunchy, crave-worthy meal!
Simply cook your instant ramen by following the package instructions, add your favorite veg and protein, and put it in the oven at 450 degrees for 15 minutes.
Crispy Sheet Pan Ramen (serves 4)
DIETARY: Traditional
TOTAL TIME: 40 minutes
2/3 cup teriyaki sauce or your favorite stir fry sauce
2 teaspoons sriracha hot sauce
1 teaspoon chicken bouillon, optional
6 tablespoons avocado oil
4 packages ramen noodles
1 pound boneless, skinless chicken breast, sliced into ¼” thick pieces and halved
½ pound broccoli, cut into ½” pieces
6 ounces sugar snap peas, trimmed
¼ pound carrots, peeled and sliced into 1/8” slices
4 scallions, cut into 1” pieces
- Preheat oven to 450° F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
- Cook ramen noodles based on the package instructions. Drain and rinse.
- Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
- Evenly spread mixture on one or two unlined sheet pans. Rearrange chicken pieces so they are on the top of the noodles and veggies.
- Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
- Remove from oven and drizzle with remaining sauce as needed.
*Chicken can be substitute for another protein of choice. Proteins should be cut into ¼” slices for fast cooking.