KQED Food is your home for stories about all of the Bay Area’s vibrant food cultures: the taco truck, omakase counter, grocery co-op and driveway pupusa stand. Our news stories, essays, shows and features document the food scene’s latest trends and changemakers—and help guide you to your next delicious meal.
Latest Stories
Randy’s Donuts Opens in Santa Clara, Across From Stan’s Donuts
Seafood City DJ Brings the Filipino Party Home to Vallejo
One of the East Bay’s Best (and Most Elusive) Lao Restaurants Finds a New Home in Albany
The Five Best Things I Ate at The Lot in Richmond
West African Flavors Do Battle as Jollof Festival Returns to Oakland
San Francisco Mayor Daniel Lurie Opposes Vacant Grocery Store Tax Proposal
Iconic Illustrated Anchor Steam Labels Appear Headed for Revival
Funding Secured for California Program Providing Fruits and Veggies to Low-Income Families
This Late-Night Noodle House Slings the South Bay’s Tastiest Roast Duck
Beyond The Menu
How Pretzels Went From Human Sacrifice To Beer Gardens
It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy
This Fiery Hot Sauce Uses a Pepper Lost To History
Chicken and Waffles: from Amish Country to Harlem
The Chilling History of Ice Cream
Your Corn Tortilla Sucks…Science Can Fix It
Check, Please! Bay Area
Check, Please! Bay Area reviews: Cantina at San Benito House, Wah Jee Wah, Buddy
Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao
Check, Please! Bay Area Returns in July With a Wine Country Special
Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo
Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery
Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS
Recipes
We Take on Rancho Gordo's Fussiest Heirloom Bean (with Apologies to Kelly Clarkson)
We Recreate Maya Angelou's Magic Lemon Meringue Pie
Creep Out Your Halloween Party Guests With These "Horrors d'oeuvres"
Hong Kong’s Most Popular Treat Has A Surprising Backstory
Get Cozy with Jacques Pépin's Pea Pod Soup Recipe
We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.
Golden State Plate
Bay Area Foodie Culture Goes Way Further Back Than California Cuisine
How Rice-A-Roni Became The San Francisco Treat
Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California
Golden State Plate: Rocky Road Ice Cream's Bumpy History
Golden State Plate – The Backstory Behind California-Born Food and Drinks
Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland
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Dueling \u003ca href=\"https://www.kqed.org/arts/13967902/eizels-bakery-pop-up-donuts-san-jose\">doughnuts\u003c/a>.\u003c/p>\n\n\n\n\u003cp>Randy’s Donuts, the famed doughnut shop started in Inglewood in Southern California and known for its iconic 32-foot doughnut-shaped rooftop sign, has expanded into Northern California, with a grand opening event held for its first Bay Area franchise on Friday in \u003ca href=\"https://www.kqed.org/news/12071882/7-things-to-know-about-the-complicated-relationship-between-santa-clara-and-the-49ers\">Santa Clara\u003c/a>. \u003c/p>\n\n\n\n\u003cp>The mood was celebratory at Randy’s at 2595 Homestead Road, with hundreds of customers lining up in the early morning hours to partake in the festivities, which included some free samples, swag giveaways and music, under the shadow of an inflatable giant doughnut. \u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg\" alt=\"\" class=\"wp-image-12093476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Doughnuts are seen in the glass display case at Randy’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>The bright orange shop is offering about 50 varieties of handmade doughnuts, including classic glazed raised, chocolate or maple Long Johns, and other spins such as mango Tajin and matcha tea, while some have toppings like Oreos, Fruity Pebbles, and s’mores. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ausaf Masud, one of three co-owners of the new franchise under a company called Sweet Rings LLC, said his partners hope to open about five total Randy’s locations across the Bay Area in due time, and the opening on Friday was a good start. \u003c/p>\n\n\n\n\u003cp>“The line is across two blocks right now. I think we have 400 people right now waiting in the line,” Masud said. “It’s amazing to see the love.” \u003c/p>\n\n\n\n\u003cp>But it’s the location of Randy’s that has caused a yeast-like raising of eyebrows among armies of local doughnut eaters. It’s just across the street from Stan’s Donuts, a Santa Clara staple opened in 1959, still run by the family of the original founder. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093478\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED.jpg\" alt=\"\" class=\"wp-image-12093478\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Shawn Lemelle and his aunt Sheila Lemelle proudly display their Randy’s Donuts purchase during a grand opening event at the brand’s new location in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED.jpg\" alt=\"\" class=\"wp-image-12093473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Customers flood the new Randy’s Donuts location in Santa Clara during a grand opening event on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>The cash-only establishment also makes its doughnuts by hand, many of which are formed right in front of a large plate-glass window in view of customers. \u003c/p>\n\n\n\n\u003cp>Their most popular offering is a raised glazed, along with their rotating selection of buttermilk doughnuts and old-fashioneds. The shop offers counter service for those who have a little time to sit and enjoy a pillowy pastry and a coffee on site. \u003c/p>\n\n\n\n\u003cp>The shop is regularly bustling, and often has a line that starts along the wall inside and wends its way down the shopping center sidewalk. \u003c/p>\n\n\n\n\u003cp>On this particular Friday, a very popular day for the business typically, owner Julie Clark said the line was four to five times as long as usual. \u003c/p>\n\n\n\n\u003cp>“It’s so heartwarming; it’s overwhelming, actually. And it just makes us so happy as a staff and as a business to see all the regulars, and we’ve seen so many today, as well as new people that we’re getting all the time,” Clark said. “It’s just been the biggest blessing. We are so fortunate.”\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED.jpg\" alt=\"\" class=\"wp-image-12093472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Julie Clark, the owner of Stan’s Donuts in Santa Clara, poses for a photo in front of her shop and a long line of customers on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Clark said her shop’s menu is a bit smaller on purpose. \u003c/p>\n\n\n\n\u003cp>“We’re old school. We stick to the classics,” she said. \u003c/p>\n\n\n\n\u003cp>Some longtime customers of Stan’s showed up on Friday just to ensure the shop was busy on the day of Randy’s grand opening. \u003c/p>\n\n\n\n\u003cp>James Stewart lives nearby and said he comes to Stan’s about once a week, and has been a customer for about 40 years. \u003c/p>\n\n\n\n\u003cp>“It’s just kind of a more mom-and-pop shop. I think Randy’s choosing that location was strategic, so I’m here to support Stan’s,” he said. \u003c/p>\n\n\n\n\n\n\u003cp>He said he hopes people will try out Stan’s and Randy’s to make a comparison. \u003c/p>\n\n\n\n\u003cp>“Stan’s will win every time,” he said. \u003c/p>\n\n\n\n\u003cp>Masud, of Randy’s, insisted he wasn’t trying to start a doughnut standoff. He said he and his partners chose the location for the size of its kitchen, as they plan to make doughnuts for future locations at the Santa Clara shop, and its drive-thru, which is planned to open later this year. \u003c/p>\n\n\n\n\u003cp>Masud even said he and his family live in the area and have been fans of Stan’s before getting into the doughnut business themselves. \u003c/p>\n\n\n\n\u003cp>“There’s nothing against anyone. It’s a business. You know, once in a while you do get competitors,” he said. “It’s just like Shell and Chevron having stations next to each other.”\u003c/p>\n\n\n\n\u003cp>Perhaps no one was more excited than Avery St. Lawrence, who said she loves waking up early, waiting in lines and sweet things. \u003c/p>\n\n\n\n\u003cp>She just moved to Santa Clara a week ago from Michigan, and plans to attend \u003ca href=\"https://www.kqed.org/news/12084071/bay-areas-first-medical-school-in-over-100-years-could-open-in-2030\">Santa Clara University\u003c/a> School of Law soon. \u003c/p>\n\n\n\n\u003cp>On Friday morning, she waited in two long lines to try both Randy’s and Stan’s for the first time, and did a taste test. \u003c/p>\n\n\n\n\u003cp>“This feels a lot fluffier,” she said outside of Stan’s, holding one of their glazed raised doughnuts. \u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg\" alt=\"\" class=\"wp-image-12093475\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Avery St. Lawrence makes doughnut decisions while ordering at her doughnut order during a grand opening event at Randy’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>One bite later: “This one is better. This one’s way better.” \u003c/p>\n\n\n\n\u003cp>Mark Kelegian, the CEO of Randy’s Donuts brand, said the company is not targeting Stan’s or its customers.\u003c/p>\n\n\n\n\u003cp>“No, that’s all manufactured. There’s no doughnut war,” he said. “The fact that there’s a doughnut shop across the street or a block away or two blocks away, there always is…There’s generally enough business for everyone.” \u003c/p>\n\n\n\n\u003cp>He said many people might initially find out about Randy’s because of its giant doughnut sign, which was prominently featured in the \u003cem>Iron Man 2\u003c/em> movie and other media, but they come back for the brand’s sweet treats. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093543\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed.jpg\" alt=\"\" class=\"wp-image-12093543\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A Stan’s Donuts employee forms doughnuts in the front window of the shop during a busy Friday morning in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093471\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED.jpg\" alt=\"\" class=\"wp-image-12093471\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Rowena Chu and her son Zachary Bacher eat glazed doughnuts at the counter of crowded Stan’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>“Our doughnuts are unique, and we think they’re the best in the world,” he said. \u003c/p>\n\n\n\n\u003cp>Some customers on Friday said there is room in their hearts for doughnuts from both operations, and were celebrating the increasing number of purveyors in town. \u003c/p>\n\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It’s just doughnuts,” Crystal Camarena, of Sunnyvale, said. “Be happy, eat doughnuts, all the doughnuts.”\u003c/p>\n\n",
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"\n\u003cp>A hot and fresh battle is cooking in \u003ca href=\"https://www.kqed.org/news/tag/santa-clara\">Santa Clara\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>People are calling it doughnut wars. Dueling \u003ca href=\"https://www.kqed.org/arts/13967902/eizels-bakery-pop-up-donuts-san-jose\">doughnuts\u003c/a>.\u003c/p>\n",
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"\n\u003cp>People are calling it doughnut wars. Dueling \u003ca href=\"https://www.kqed.org/arts/13967902/eizels-bakery-pop-up-donuts-san-jose\">doughnuts\u003c/a>.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Randy’s Donuts, the famed doughnut shop started in Inglewood in Southern California and known for its iconic 32-foot doughnut-shaped rooftop sign, has expanded into Northern California, with a grand opening event held for its first Bay Area franchise on Friday in \u003ca href=\"https://www.kqed.org/news/12071882/7-things-to-know-about-the-complicated-relationship-between-santa-clara-and-the-49ers\">Santa Clara\u003c/a>. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The mood was celebratory at Randy’s at 2595 Homestead Road, with hundreds of customers lining up in the early morning hours to partake in the festivities, which included some free samples, swag giveaways and music, under the shadow of an inflatable giant doughnut. \u003c/p>\n",
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"\n\u003cp>The mood was celebratory at Randy’s at 2595 Homestead Road, with hundreds of customers lining up in the early morning hours to partake in the festivities, which included some free samples, swag giveaways and music, under the shadow of an inflatable giant doughnut. \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg\" alt=\"\" class=\"wp-image-12093476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Doughnuts are seen in the glass display case at Randy’s Donuts in Santa Clara on July 31, 2026.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>The bright orange shop is offering about 50 varieties of handmade doughnuts, including classic glazed raised, chocolate or maple Long Johns, and other spins such as mango Tajin and matcha tea, while some have toppings like Oreos, Fruity Pebbles, and s’mores. \u003c/p>\n",
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"\n\u003cp>The bright orange shop is offering about 50 varieties of handmade doughnuts, including classic glazed raised, chocolate or maple Long Johns, and other spins such as mango Tajin and matcha tea, while some have toppings like Oreos, Fruity Pebbles, and s’mores. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Ausaf Masud, one of three co-owners of the new franchise under a company called Sweet Rings LLC, said his partners hope to open about five total Randy’s locations across the Bay Area in due time, and the opening on Friday was a good start. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“The line is across two blocks right now. I think we have 400 people right now waiting in the line,” Masud said. “It’s amazing to see the love.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>But it’s the location of Randy’s that has caused a yeast-like raising of eyebrows among armies of local doughnut eaters. It’s just across the street from Stan’s Donuts, a Santa Clara staple opened in 1959, still run by the family of the original founder. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The cash-only establishment also makes its doughnuts by hand, many of which are formed right in front of a large plate-glass window in view of customers. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Their most popular offering is a raised glazed, along with their rotating selection of buttermilk doughnuts and old-fashioneds. The shop offers counter service for those who have a little time to sit and enjoy a pillowy pastry and a coffee on site. \u003c/p>\n",
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"innerHTML": "\n\u003cp>On this particular Friday, a very popular day for the business typically, owner Julie Clark said the line was four to five times as long as usual. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“It’s so heartwarming; it’s overwhelming, actually. And it just makes us so happy as a staff and as a business to see all the regulars, and we’ve seen so many today, as well as new people that we’re getting all the time,” Clark said. “It’s just been the biggest blessing. We are so fortunate.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>Clark said her shop’s menu is a bit smaller on purpose. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“We’re old school. We stick to the classics,” she said. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Some longtime customers of Stan’s showed up on Friday just to ensure the shop was busy on the day of Randy’s grand opening. \u003c/p>\n",
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"innerHTML": "\n\u003cp>James Stewart lives nearby and said he comes to Stan’s about once a week, and has been a customer for about 40 years. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“It’s just kind of a more mom-and-pop shop. I think Randy’s choosing that location was strategic, so I’m here to support Stan’s,” he said. \u003c/p>\n",
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"innerHTML": "\n\u003cp>He said he hopes people will try out Stan’s and Randy’s to make a comparison. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“Stan’s will win every time,” he said. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Masud, of Randy’s, insisted he wasn’t trying to start a doughnut standoff. He said he and his partners chose the location for the size of its kitchen, as they plan to make doughnuts for future locations at the Santa Clara shop, and its drive-thru, which is planned to open later this year. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Masud even said he and his family live in the area and have been fans of Stan’s before getting into the doughnut business themselves. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“There’s nothing against anyone. It’s a business. You know, once in a while you do get competitors,” he said. “It’s just like Shell and Chevron having stations next to each other.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>Perhaps no one was more excited than Avery St. Lawrence, who said she loves waking up early, waiting in lines and sweet things. \u003c/p>\n",
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"innerHTML": "\n\u003cp>She just moved to Santa Clara a week ago from Michigan, and plans to attend \u003ca href=\"https://www.kqed.org/news/12084071/bay-areas-first-medical-school-in-over-100-years-could-open-in-2030\">Santa Clara University\u003c/a> School of Law soon. \u003c/p>\n",
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"innerHTML": "\n\u003cp>On Friday morning, she waited in two long lines to try both Randy’s and Stan’s for the first time, and did a taste test. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“This feels a lot fluffier,” she said outside of Stan’s, holding one of their glazed raised doughnuts. \u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg\" alt=\"\" class=\"wp-image-12093475\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\"/>\u003cfigcaption class=\"wp-element-caption\">Avery St. Lawrence makes doughnut decisions while ordering at her doughnut order during a grand opening event at Randy’s Donuts in Santa Clara on July 31, 2026.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>One bite later: “This one is better. This one’s way better.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>Mark Kelegian, the CEO of Randy’s Donuts brand, said the company is not targeting Stan’s or its customers.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“No, that’s all manufactured. There’s no doughnut war,” he said. “The fact that there’s a doughnut shop across the street or a block away or two blocks away, there always is…There’s generally enough business for everyone.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>He said many people might initially find out about Randy’s because of its giant doughnut sign, which was prominently featured in the \u003cem>Iron Man 2\u003c/em> movie and other media, but they come back for the brand’s sweet treats. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“It’s just doughnuts,” Crystal Camarena, of Sunnyvale, said. “Be happy, eat doughnuts, all the doughnuts.”\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A hot and fresh battle is cooking in \u003ca href=\"https://www.kqed.org/news/tag/santa-clara\">Santa Clara\u003c/a>. \u003c/p>\n\n\n\n\u003cp>People are calling it doughnut wars. Dueling \u003ca href=\"https://www.kqed.org/arts/13967902/eizels-bakery-pop-up-donuts-san-jose\">doughnuts\u003c/a>.\u003c/p>\n\n\n\n\u003cp>Randy’s Donuts, the famed doughnut shop started in Inglewood in Southern California and known for its iconic 32-foot doughnut-shaped rooftop sign, has expanded into Northern California, with a grand opening event held for its first Bay Area franchise on Friday in \u003ca href=\"https://www.kqed.org/news/12071882/7-things-to-know-about-the-complicated-relationship-between-santa-clara-and-the-49ers\">Santa Clara\u003c/a>. \u003c/p>\n\n\n\n\u003cp>The mood was celebratory at Randy’s at 2595 Homestead Road, with hundreds of customers lining up in the early morning hours to partake in the festivities, which included some free samples, swag giveaways and music, under the shadow of an inflatable giant doughnut. \u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg\" alt=\"\" class=\"wp-image-12093476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-7-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Doughnuts are seen in the glass display case at Randy’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>The bright orange shop is offering about 50 varieties of handmade doughnuts, including classic glazed raised, chocolate or maple Long Johns, and other spins such as mango Tajin and matcha tea, while some have toppings like Oreos, Fruity Pebbles, and s’mores. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ausaf Masud, one of three co-owners of the new franchise under a company called Sweet Rings LLC, said his partners hope to open about five total Randy’s locations across the Bay Area in due time, and the opening on Friday was a good start. \u003c/p>\n\n\n\n\u003cp>“The line is across two blocks right now. I think we have 400 people right now waiting in the line,” Masud said. “It’s amazing to see the love.” \u003c/p>\n\n\n\n\u003cp>But it’s the location of Randy’s that has caused a yeast-like raising of eyebrows among armies of local doughnut eaters. It’s just across the street from Stan’s Donuts, a Santa Clara staple opened in 1959, still run by the family of the original founder. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093478\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED.jpg\" alt=\"\" class=\"wp-image-12093478\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-9-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Shawn Lemelle and his aunt Sheila Lemelle proudly display their Randy’s Donuts purchase during a grand opening event at the brand’s new location in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED.jpg\" alt=\"\" class=\"wp-image-12093473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-3-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Customers flood the new Randy’s Donuts location in Santa Clara during a grand opening event on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>The cash-only establishment also makes its doughnuts by hand, many of which are formed right in front of a large plate-glass window in view of customers. \u003c/p>\n\n\n\n\u003cp>Their most popular offering is a raised glazed, along with their rotating selection of buttermilk doughnuts and old-fashioneds. The shop offers counter service for those who have a little time to sit and enjoy a pillowy pastry and a coffee on site. \u003c/p>\n\n\n\n\u003cp>The shop is regularly bustling, and often has a line that starts along the wall inside and wends its way down the shopping center sidewalk. \u003c/p>\n\n\n\n\u003cp>On this particular Friday, a very popular day for the business typically, owner Julie Clark said the line was four to five times as long as usual. \u003c/p>\n\n\n\n\u003cp>“It’s so heartwarming; it’s overwhelming, actually. And it just makes us so happy as a staff and as a business to see all the regulars, and we’ve seen so many today, as well as new people that we’re getting all the time,” Clark said. “It’s just been the biggest blessing. We are so fortunate.”\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED.jpg\" alt=\"\" class=\"wp-image-12093472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-2-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Julie Clark, the owner of Stan’s Donuts in Santa Clara, poses for a photo in front of her shop and a long line of customers on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Clark said her shop’s menu is a bit smaller on purpose. \u003c/p>\n\n\n\n\u003cp>“We’re old school. We stick to the classics,” she said. \u003c/p>\n\n\n\n\u003cp>Some longtime customers of Stan’s showed up on Friday just to ensure the shop was busy on the day of Randy’s grand opening. \u003c/p>\n\n\n\n\u003cp>James Stewart lives nearby and said he comes to Stan’s about once a week, and has been a customer for about 40 years. \u003c/p>\n\n\n\n\u003cp>“It’s just kind of a more mom-and-pop shop. I think Randy’s choosing that location was strategic, so I’m here to support Stan’s,” he said. \u003c/p>\n\n\n\n\n\n\u003cp>He said he hopes people will try out Stan’s and Randy’s to make a comparison. \u003c/p>\n\n\n\n\u003cp>“Stan’s will win every time,” he said. \u003c/p>\n\n\n\n\u003cp>Masud, of Randy’s, insisted he wasn’t trying to start a doughnut standoff. He said he and his partners chose the location for the size of its kitchen, as they plan to make doughnuts for future locations at the Santa Clara shop, and its drive-thru, which is planned to open later this year. \u003c/p>\n\n\n\n\u003cp>Masud even said he and his family live in the area and have been fans of Stan’s before getting into the doughnut business themselves. \u003c/p>\n\n\n\n\u003cp>“There’s nothing against anyone. It’s a business. You know, once in a while you do get competitors,” he said. “It’s just like Shell and Chevron having stations next to each other.”\u003c/p>\n\n\n\n\u003cp>Perhaps no one was more excited than Avery St. Lawrence, who said she loves waking up early, waiting in lines and sweet things. \u003c/p>\n\n\n\n\u003cp>She just moved to Santa Clara a week ago from Michigan, and plans to attend \u003ca href=\"https://www.kqed.org/news/12084071/bay-areas-first-medical-school-in-over-100-years-could-open-in-2030\">Santa Clara University\u003c/a> School of Law soon. \u003c/p>\n\n\n\n\u003cp>On Friday morning, she waited in two long lines to try both Randy’s and Stan’s for the first time, and did a taste test. \u003c/p>\n\n\n\n\u003cp>“This feels a lot fluffier,” she said outside of Stan’s, holding one of their glazed raised doughnuts. \u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg\" alt=\"\" class=\"wp-image-12093475\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-6-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Avery St. Lawrence makes doughnut decisions while ordering at her doughnut order during a grand opening event at Randy’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>One bite later: “This one is better. This one’s way better.” \u003c/p>\n\n\n\n\u003cp>Mark Kelegian, the CEO of Randy’s Donuts brand, said the company is not targeting Stan’s or its customers.\u003c/p>\n\n\n\n\u003cp>“No, that’s all manufactured. There’s no doughnut war,” he said. “The fact that there’s a doughnut shop across the street or a block away or two blocks away, there always is…There’s generally enough business for everyone.” \u003c/p>\n\n\n\n\u003cp>He said many people might initially find out about Randy’s because of its giant doughnut sign, which was prominently featured in the \u003cem>Iron Man 2\u003c/em> movie and other media, but they come back for the brand’s sweet treats. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093543\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed.jpg\" alt=\"\" class=\"wp-image-12093543\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-10_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A Stan’s Donuts employee forms doughnuts in the front window of the shop during a busy Friday morning in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12093471\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED.jpg\" alt=\"\" class=\"wp-image-12093471\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260731-RANDYSDONUTS-JG-1-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Rowena Chu and her son Zachary Bacher eat glazed doughnuts at the counter of crowded Stan’s Donuts in Santa Clara on July 31, 2026. (Joseph Geha/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>“Our doughnuts are unique, and we think they’re the best in the world,” he said. \u003c/p>\n\n\n\n\u003cp>Some customers on Friday said there is room in their hearts for doughnuts from both operations, and were celebrating the increasing number of purveyors in town. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s just doughnuts,” Crystal Camarena, of Sunnyvale, said. “Be happy, eat doughnuts, all the doughnuts.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "seafood-city-dj-filipino-party-vallejo-isa-pa",
"title": "Seafood City DJ Brings the Filipino Party Home to Vallejo ",
"publishDate": 1785531902,
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"headTitle": "Seafood City DJ Brings the Filipino Party Home to Vallejo | KQED",
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"content": "\u003cp>One night last September, as JP Breganza stood behind the decks inside Seafood City in Daly City, he saw what felt to him like an unimaginable sight: hundreds of \u003ca href=\"https://www.kqed.org/arts/tag/filipino\">Filipino\u003c/a> Americans across generations all crammed inside a Filipino supermarket, ready to \u003cem>get down\u003c/em>.\u003c/p>\n\n\n\n\u003cp>What the Vallejo-raised DJ didn’t realize at the time was his dance party that night would become a \u003ca href=\"https://www.kqed.org/arts/13983119/seafood-city-filipino-supermarket-dj-dance-party-daly-city\">viral sensation\u003c/a>, sparking a national movement as Seafood City locations across the country began hosting their own late-night DJ parties — massive community gatherings that doubled as heartfelt expressions of Filipino cultural pride.\u003c/p>\n\n\n\n\u003cp>As the original creator of those Seafood City parties, Breganza remains deeply proud of their cultural impact. “Families were finding each other at Seafood City who hadn’t even talked to each other for years,” he says today. \u003c/p>\n\n\n\n\u003cp>At the same time, he found himself longing for something a little bit more intimate, where his original vision — born out of nostalgia for the Filipino family parties he grew up attending — wouldn’t be lost. So, for the past several months, Breganza stepped away from the giant supermarket parties to work on a new project: \u003ca href=\"https://www.instagram.com/isapaonemore/\">Isa Pa\u003c/a>, a series of free Filipino house parties he’ll be hosting on the backyard patio at Village, a new wine bar in his hometown of Vallejo. The first party gets underway this Saturday, Aug. 1. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg\" alt=\"Crowd of Filipinos dancing inside a supermarket.\" class=\"wp-image-13983132\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A crowd of partygoers dancing during a late-night DJ party at Seafood City in Daly City on October 18, 2025. (Tâm Vũ/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The name, Isa Pa, means “one more” in Tagalog. It’s a nostalgic phrase for Breganza, who recalls how, as a kid attending Filipino parties with his family, he’d always hear the elders say “isa pa, isa pa” when taking group photos.\u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I was so tired of that term,” he says. “I just wanted to keep on playing with my friends!” Now that he’s in his 30s himself, Breganza says he realizes that those elders didn’t just mean they wanted to take one more picture. They also just wanted one more moment to cherish. \u003c/p>\n\n\n\n\u003cp>Ultimately, that’s the sentiment Breganza wants to share. He recalls how Bay Area Filipinos used to party every week over the smallest things. “I didn’t realize there was less and less of that in the post-pandemic, post-Pacquiao era,” he says, referencing the way Manny Pacquiao fights used to be the “in-between parties” they would throw to bridge the gap between birthdays and graduations. These days, time seems to be moving faster than ever before.\u003c/p>\n\n\n\n\u003cp>So, Breganza says, “Why don’t we throw one more party and see where it goes from there?” \u003c/p>\n\n\n\n\u003cp>While Seafood City’s Late-Night Madness parties were largely focused on DJs, Breganza wanted Isa Pa to be a little bit wider in scope in the way they, as he puts it, “celebrate perseverance through Filipino artistry.” He wants to highlight chefs, dancers and all different kinds of musicians, from all over the Bay.\u003c/p>\n\n\n\n\n\n\u003cp>This Saturday’s event, for instance, has a full slate of DJs — including the Peninsula-based Taiwanese Filipino \u003ca href=\"https://www.instagram.com/djdailomac/\">Dailo Mac\u003c/a>, the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4y2E0fxrYE/?img_index=1\">Psychology Department\u003c/a> and Breganza himself representing the North Bay. Meanwhile, the headliner will be \u003ca href=\"https://www.instagram.com/theosada3/\">The Osada 3\u003c/a>, a band of teenage siblings that’s built a following for its feel-good, nostalgic \u003ca href=\"https://www.instagram.com/p/DViGUZ1FFyz/?img_index=1\">Fugees\u003c/a> and \u003ca href=\"https://www.instagram.com/p/DaCkTaPM07P/\">Tribe Called Quest\u003c/a> covers. \u003c/p>\n\n\n\n\u003cp>Foodwise, chef \u003ca href=\"https://www.instagram.com/noroscoroscono/\">Jordan Orosco\u003c/a>, who cooks at Village, has created a couple of special menu additions for the party: Spam musubi with garlic rice and a sisig silog topped with Thai chilis and the chef’s Tito’s special sauce blend. For that night only, the bar will also be slinging San Miguel lagers — the beer of choice for many old-school Filipinos.\u003c/p>\n\n\n\n\u003cp>Breganza says he drew inspiration from two existing events: \u003ca href=\"https://www.instagram.com/manilasound.la/\">Manila Sound\u003c/a>, which has hosted similar backyard parties at a brewpub in Los Angeles since 2022, and \u003ca href=\"https://www.instagram.com/barriobounce/\">Barrio Bounce\u003c/a>, a Southeast Asian music collective known for its parties centered on \u003ca href=\"https://www.instagram.com/p/DRBkrWPkT3g/?img_index=1\">budots\u003c/a>, a genre of Filipino electronic dance music. “Those two lay down the blueprint,” he says.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg\" alt=\"A DJ works the turntables inside a hut, surrounded by Filipinos digging into a spread of food.\" class=\"wp-image-13992323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Breganza (center) presides over one of his “Tiny Kubo” Isa Pa sessions, which are loosely inspired by NPR’s Tiny Desk series. (Drew Nogaliza)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>For now, Breganza plans to host Isa Pa parties at Village on a quarterly basis. His hope, in part, is “just for the Bay Area to understand the concept of an OPM (\u003ca href=\"https://www.undiscoveredsf.com/blog/2019/8/15/what-is-original-pilipino-music-opm\">Original Pilipino Music\u003c/a>) party,” he says. But his overarching vision for Isa Pa is even more robust. Between parties, he plans to host more intimate gatherings of musicians, chefs and dancers at a bahay kubo (or traditional Filipino hut) that a friend has in his backyard in Vallejo. \u003c/p>\n\n\n\n\u003cp>Breganza has been filming these smaller gatherings, which are only open to friends and family, and posting the videos on social media — six or seven of them so far. The name he’s taken to calling these sessions? “\u003ca href=\"https://www.instagram.com/p/DWlUfs3DM7P/\">The Tiny Kubo\u003c/a>.” \u003c/p>\n\n\n\n\u003cp>“It’s basically a Filipino \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a>,” Breganza says.\u003c/p>\n\n\n\n\u003cp>He isn’t sure yet how this new platform will evolve or whether, like those massively successful Seafood City parties, it’ll turn into a broader national movement embraced by record labels and other Filipino American organizations. “But I hope it turns into something,” he says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003cem>The first Isa Pa party will take place on Saturday, Aug. 1 at Village (1503 Tennessee St.) in Vallejo, from 4–8 p.m., with an all-vinyl after party from 8 p.m. until the bar closes at 11 p.m. Admission is free, though guests should \u003c/em>\u003ca href=\"https://posh.vip/e/isa-pa-one-more-party-vallejo-ca\">\u003cem>RSVP online\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>One night last September, as JP Breganza stood behind the decks inside Seafood City in Daly City, he saw what felt to him like an unimaginable sight: hundreds of \u003ca href=\"https://www.kqed.org/arts/tag/filipino\">Filipino\u003c/a> Americans across generations all crammed inside a Filipino supermarket, ready to \u003cem>get down\u003c/em>.\u003c/p>\n",
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"\n\u003cp>One night last September, as JP Breganza stood behind the decks inside Seafood City in Daly City, he saw what felt to him like an unimaginable sight: hundreds of \u003ca href=\"https://www.kqed.org/arts/tag/filipino\">Filipino\u003c/a> Americans across generations all crammed inside a Filipino supermarket, ready to \u003cem>get down\u003c/em>.\u003c/p>\n"
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"innerHTML": "\n\u003cp>What the Vallejo-raised DJ didn’t realize at the time was his dance party that night would become a \u003ca href=\"https://www.kqed.org/arts/13983119/seafood-city-filipino-supermarket-dj-dance-party-daly-city\">viral sensation\u003c/a>, sparking a national movement as Seafood City locations across the country began hosting their own late-night DJ parties — massive community gatherings that doubled as heartfelt expressions of Filipino cultural pride.\u003c/p>\n",
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"\n\u003cp>What the Vallejo-raised DJ didn’t realize at the time was his dance party that night would become a \u003ca href=\"https://www.kqed.org/arts/13983119/seafood-city-filipino-supermarket-dj-dance-party-daly-city\">viral sensation\u003c/a>, sparking a national movement as Seafood City locations across the country began hosting their own late-night DJ parties — massive community gatherings that doubled as heartfelt expressions of Filipino cultural pride.\u003c/p>\n"
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"innerHTML": "\n\u003cp>As the original creator of those Seafood City parties, Breganza remains deeply proud of their cultural impact. “Families were finding each other at Seafood City who hadn’t even talked to each other for years,” he says today. \u003c/p>\n",
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"\n\u003cp>As the original creator of those Seafood City parties, Breganza remains deeply proud of their cultural impact. “Families were finding each other at Seafood City who hadn’t even talked to each other for years,” he says today. \u003c/p>\n"
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"innerHTML": "\n\u003cp>At the same time, he found himself longing for something a little bit more intimate, where his original vision — born out of nostalgia for the Filipino family parties he grew up attending — wouldn’t be lost. So, for the past several months, Breganza stepped away from the giant supermarket parties to work on a new project: \u003ca href=\"https://www.instagram.com/isapaonemore/\">Isa Pa\u003c/a>, a series of free Filipino house parties he’ll be hosting on the backyard patio at Village, a new wine bar in his hometown of Vallejo. The first party gets underway this Saturday, Aug. 1. \u003c/p>\n",
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"\n\u003cp>At the same time, he found himself longing for something a little bit more intimate, where his original vision — born out of nostalgia for the Filipino family parties he grew up attending — wouldn’t be lost. So, for the past several months, Breganza stepped away from the giant supermarket parties to work on a new project: \u003ca href=\"https://www.instagram.com/isapaonemore/\">Isa Pa\u003c/a>, a series of free Filipino house parties he’ll be hosting on the backyard patio at Village, a new wine bar in his hometown of Vallejo. The first party gets underway this Saturday, Aug. 1. \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg\" alt=\"Crowd of Filipinos dancing inside a supermarket.\" class=\"wp-image-13983132\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">A crowd of partygoers dancing during a late-night DJ party at Seafood City in Daly City on October 18, 2025.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg\" alt=\"Crowd of Filipinos dancing inside a supermarket.\" class=\"wp-image-13983132\" />\u003cfigcaption class=\"wp-element-caption\">A crowd of partygoers dancing during a late-night DJ party at Seafood City in Daly City on October 18, 2025.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The name, Isa Pa, means “one more” in Tagalog. It’s a nostalgic phrase for Breganza, who recalls how, as a kid attending Filipino parties with his family, he’d always hear the elders say “isa pa, isa pa” when taking group photos.\u003c/p>\n",
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"\n\u003cp>The name, Isa Pa, means “one more” in Tagalog. It’s a nostalgic phrase for Breganza, who recalls how, as a kid attending Filipino parties with his family, he’d always hear the elders say “isa pa, isa pa” when taking group photos.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“I was so tired of that term,” he says. “I just wanted to keep on playing with my friends!” Now that he’s in his 30s himself, Breganza says he realizes that those elders didn’t just mean they wanted to take one more picture. They also just wanted one more moment to cherish. \u003c/p>\n",
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"\n\u003cp>“I was so tired of that term,” he says. “I just wanted to keep on playing with my friends!” Now that he’s in his 30s himself, Breganza says he realizes that those elders didn’t just mean they wanted to take one more picture. They also just wanted one more moment to cherish. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Ultimately, that’s the sentiment Breganza wants to share. He recalls how Bay Area Filipinos used to party every week over the smallest things. “I didn’t realize there was less and less of that in the post-pandemic, post-Pacquiao era,” he says, referencing the way Manny Pacquiao fights used to be the “in-between parties” they would throw to bridge the gap between birthdays and graduations. These days, time seems to be moving faster than ever before.\u003c/p>\n",
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"\n\u003cp>Ultimately, that’s the sentiment Breganza wants to share. He recalls how Bay Area Filipinos used to party every week over the smallest things. “I didn’t realize there was less and less of that in the post-pandemic, post-Pacquiao era,” he says, referencing the way Manny Pacquiao fights used to be the “in-between parties” they would throw to bridge the gap between birthdays and graduations. These days, time seems to be moving faster than ever before.\u003c/p>\n"
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"innerHTML": "\n\u003cp>So, Breganza says, “Why don’t we throw one more party and see where it goes from there?” \u003c/p>\n",
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"\n\u003cp>So, Breganza says, “Why don’t we throw one more party and see where it goes from there?” \u003c/p>\n"
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"innerHTML": "\n\u003cp>While Seafood City’s Late-Night Madness parties were largely focused on DJs, Breganza wanted Isa Pa to be a little bit wider in scope in the way they, as he puts it, “celebrate perseverance through Filipino artistry.” He wants to highlight chefs, dancers and all different kinds of musicians, from all over the Bay.\u003c/p>\n",
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"\n\u003cp>While Seafood City’s Late-Night Madness parties were largely focused on DJs, Breganza wanted Isa Pa to be a little bit wider in scope in the way they, as he puts it, “celebrate perseverance through Filipino artistry.” He wants to highlight chefs, dancers and all different kinds of musicians, from all over the Bay.\u003c/p>\n"
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"innerHTML": "\n\u003cp>This Saturday’s event, for instance, has a full slate of DJs — including the Peninsula-based Taiwanese Filipino \u003ca href=\"https://www.instagram.com/djdailomac/\">Dailo Mac\u003c/a>, the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4y2E0fxrYE/?img_index=1\">Psychology Department\u003c/a> and Breganza himself representing the North Bay. Meanwhile, the headliner will be \u003ca href=\"https://www.instagram.com/theosada3/\">The Osada 3\u003c/a>, a band of teenage siblings that’s built a following for its feel-good, nostalgic \u003ca href=\"https://www.instagram.com/p/DViGUZ1FFyz/?img_index=1\">Fugees\u003c/a> and \u003ca href=\"https://www.instagram.com/p/DaCkTaPM07P/\">Tribe Called Quest\u003c/a> covers. \u003c/p>\n",
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"\n\u003cp>This Saturday’s event, for instance, has a full slate of DJs — including the Peninsula-based Taiwanese Filipino \u003ca href=\"https://www.instagram.com/djdailomac/\">Dailo Mac\u003c/a>, the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4y2E0fxrYE/?img_index=1\">Psychology Department\u003c/a> and Breganza himself representing the North Bay. Meanwhile, the headliner will be \u003ca href=\"https://www.instagram.com/theosada3/\">The Osada 3\u003c/a>, a band of teenage siblings that’s built a following for its feel-good, nostalgic \u003ca href=\"https://www.instagram.com/p/DViGUZ1FFyz/?img_index=1\">Fugees\u003c/a> and \u003ca href=\"https://www.instagram.com/p/DaCkTaPM07P/\">Tribe Called Quest\u003c/a> covers. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Foodwise, chef \u003ca href=\"https://www.instagram.com/noroscoroscono/\">Jordan Orosco\u003c/a>, who cooks at Village, has created a couple of special menu additions for the party: Spam musubi with garlic rice and a sisig silog topped with Thai chilis and the chef’s Tito’s special sauce blend. For that night only, the bar will also be slinging San Miguel lagers — the beer of choice for many old-school Filipinos.\u003c/p>\n",
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"\n\u003cp>Foodwise, chef \u003ca href=\"https://www.instagram.com/noroscoroscono/\">Jordan Orosco\u003c/a>, who cooks at Village, has created a couple of special menu additions for the party: Spam musubi with garlic rice and a sisig silog topped with Thai chilis and the chef’s Tito’s special sauce blend. For that night only, the bar will also be slinging San Miguel lagers — the beer of choice for many old-school Filipinos.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Breganza says he drew inspiration from two existing events: \u003ca href=\"https://www.instagram.com/manilasound.la/\">Manila Sound\u003c/a>, which has hosted similar backyard parties at a brewpub in Los Angeles since 2022, and \u003ca href=\"https://www.instagram.com/barriobounce/\">Barrio Bounce\u003c/a>, a Southeast Asian music collective known for its parties centered on \u003ca href=\"https://www.instagram.com/p/DRBkrWPkT3g/?img_index=1\">budots\u003c/a>, a genre of Filipino electronic dance music. “Those two lay down the blueprint,” he says.\u003c/p>\n",
"innerContent": [
"\n\u003cp>Breganza says he drew inspiration from two existing events: \u003ca href=\"https://www.instagram.com/manilasound.la/\">Manila Sound\u003c/a>, which has hosted similar backyard parties at a brewpub in Los Angeles since 2022, and \u003ca href=\"https://www.instagram.com/barriobounce/\">Barrio Bounce\u003c/a>, a Southeast Asian music collective known for its parties centered on \u003ca href=\"https://www.instagram.com/p/DRBkrWPkT3g/?img_index=1\">budots\u003c/a>, a genre of Filipino electronic dance music. “Those two lay down the blueprint,” he says.\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg\" alt=\"A DJ works the turntables inside a hut, surrounded by Filipinos digging into a spread of food.\" class=\"wp-image-13992323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Breganza (center) presides over one of his “Tiny Kubo” Isa Pa sessions, which are loosely inspired by NPR’s Tiny Desk series.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg\" alt=\"A DJ works the turntables inside a hut, surrounded by Filipinos digging into a spread of food.\" class=\"wp-image-13992323\" />\u003cfigcaption class=\"wp-element-caption\">Breganza (center) presides over one of his “Tiny Kubo” Isa Pa sessions, which are loosely inspired by NPR’s Tiny Desk series.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>For now, Breganza plans to host Isa Pa parties at Village on a quarterly basis. His hope, in part, is “just for the Bay Area to understand the concept of an OPM (\u003ca href=\"https://www.undiscoveredsf.com/blog/2019/8/15/what-is-original-pilipino-music-opm\">Original Pilipino Music\u003c/a>) party,” he says. But his overarching vision for Isa Pa is even more robust. Between parties, he plans to host more intimate gatherings of musicians, chefs and dancers at a bahay kubo (or traditional Filipino hut) that a friend has in his backyard in Vallejo. \u003c/p>\n",
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"\n\u003cp>For now, Breganza plans to host Isa Pa parties at Village on a quarterly basis. His hope, in part, is “just for the Bay Area to understand the concept of an OPM (\u003ca href=\"https://www.undiscoveredsf.com/blog/2019/8/15/what-is-original-pilipino-music-opm\">Original Pilipino Music\u003c/a>) party,” he says. But his overarching vision for Isa Pa is even more robust. Between parties, he plans to host more intimate gatherings of musicians, chefs and dancers at a bahay kubo (or traditional Filipino hut) that a friend has in his backyard in Vallejo. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Breganza has been filming these smaller gatherings, which are only open to friends and family, and posting the videos on social media — six or seven of them so far. The name he’s taken to calling these sessions? “\u003ca href=\"https://www.instagram.com/p/DWlUfs3DM7P/\">The Tiny Kubo\u003c/a>.” \u003c/p>\n",
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"\n\u003cp>Breganza has been filming these smaller gatherings, which are only open to friends and family, and posting the videos on social media — six or seven of them so far. The name he’s taken to calling these sessions? “\u003ca href=\"https://www.instagram.com/p/DWlUfs3DM7P/\">The Tiny Kubo\u003c/a>.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>“It’s basically a Filipino \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a>,” Breganza says.\u003c/p>\n",
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"\n\u003cp>“It’s basically a Filipino \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a>,” Breganza says.\u003c/p>\n"
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"innerHTML": "\n\u003cp>He isn’t sure yet how this new platform will evolve or whether, like those massively successful Seafood City parties, it’ll turn into a broader national movement embraced by record labels and other Filipino American organizations. “But I hope it turns into something,” he says.\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003cem>The first Isa Pa party will take place on Saturday, Aug. 1 at Village (1503 Tennessee St.) in Vallejo, from 4–8 p.m., with an all-vinyl after party from 8 p.m. until the bar closes at 11 p.m. Admission is free, though guests should \u003c/em>\u003ca href=\"https://posh.vip/e/isa-pa-one-more-party-vallejo-ca\">\u003cem>RSVP online\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n",
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"excerpt": "Filipino food, DJs and musicians round out a new, free party called Isa Pa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One night last September, as JP Breganza stood behind the decks inside Seafood City in Daly City, he saw what felt to him like an unimaginable sight: hundreds of \u003ca href=\"https://www.kqed.org/arts/tag/filipino\">Filipino\u003c/a> Americans across generations all crammed inside a Filipino supermarket, ready to \u003cem>get down\u003c/em>.\u003c/p>\n\n\n\n\u003cp>What the Vallejo-raised DJ didn’t realize at the time was his dance party that night would become a \u003ca href=\"https://www.kqed.org/arts/13983119/seafood-city-filipino-supermarket-dj-dance-party-daly-city\">viral sensation\u003c/a>, sparking a national movement as Seafood City locations across the country began hosting their own late-night DJ parties — massive community gatherings that doubled as heartfelt expressions of Filipino cultural pride.\u003c/p>\n\n\n\n\u003cp>As the original creator of those Seafood City parties, Breganza remains deeply proud of their cultural impact. “Families were finding each other at Seafood City who hadn’t even talked to each other for years,” he says today. \u003c/p>\n\n\n\n\u003cp>At the same time, he found himself longing for something a little bit more intimate, where his original vision — born out of nostalgia for the Filipino family parties he grew up attending — wouldn’t be lost. So, for the past several months, Breganza stepped away from the giant supermarket parties to work on a new project: \u003ca href=\"https://www.instagram.com/isapaonemore/\">Isa Pa\u003c/a>, a series of free Filipino house parties he’ll be hosting on the backyard patio at Village, a new wine bar in his hometown of Vallejo. The first party gets underway this Saturday, Aug. 1. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg\" alt=\"Crowd of Filipinos dancing inside a supermarket.\" class=\"wp-image-13983132\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/10/251018-filipinodanceparty00774_TV_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A crowd of partygoers dancing during a late-night DJ party at Seafood City in Daly City on October 18, 2025. (Tâm Vũ/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The name, Isa Pa, means “one more” in Tagalog. It’s a nostalgic phrase for Breganza, who recalls how, as a kid attending Filipino parties with his family, he’d always hear the elders say “isa pa, isa pa” when taking group photos.\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I was so tired of that term,” he says. “I just wanted to keep on playing with my friends!” Now that he’s in his 30s himself, Breganza says he realizes that those elders didn’t just mean they wanted to take one more picture. They also just wanted one more moment to cherish. \u003c/p>\n\n\n\n\u003cp>Ultimately, that’s the sentiment Breganza wants to share. He recalls how Bay Area Filipinos used to party every week over the smallest things. “I didn’t realize there was less and less of that in the post-pandemic, post-Pacquiao era,” he says, referencing the way Manny Pacquiao fights used to be the “in-between parties” they would throw to bridge the gap between birthdays and graduations. These days, time seems to be moving faster than ever before.\u003c/p>\n\n\n\n\u003cp>So, Breganza says, “Why don’t we throw one more party and see where it goes from there?” \u003c/p>\n\n\n\n\u003cp>While Seafood City’s Late-Night Madness parties were largely focused on DJs, Breganza wanted Isa Pa to be a little bit wider in scope in the way they, as he puts it, “celebrate perseverance through Filipino artistry.” He wants to highlight chefs, dancers and all different kinds of musicians, from all over the Bay.\u003c/p>\n\n\n\n\n\n\u003cp>This Saturday’s event, for instance, has a full slate of DJs — including the Peninsula-based Taiwanese Filipino \u003ca href=\"https://www.instagram.com/djdailomac/\">Dailo Mac\u003c/a>, the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4y2E0fxrYE/?img_index=1\">Psychology Department\u003c/a> and Breganza himself representing the North Bay. Meanwhile, the headliner will be \u003ca href=\"https://www.instagram.com/theosada3/\">The Osada 3\u003c/a>, a band of teenage siblings that’s built a following for its feel-good, nostalgic \u003ca href=\"https://www.instagram.com/p/DViGUZ1FFyz/?img_index=1\">Fugees\u003c/a> and \u003ca href=\"https://www.instagram.com/p/DaCkTaPM07P/\">Tribe Called Quest\u003c/a> covers. \u003c/p>\n\n\n\n\u003cp>Foodwise, chef \u003ca href=\"https://www.instagram.com/noroscoroscono/\">Jordan Orosco\u003c/a>, who cooks at Village, has created a couple of special menu additions for the party: Spam musubi with garlic rice and a sisig silog topped with Thai chilis and the chef’s Tito’s special sauce blend. For that night only, the bar will also be slinging San Miguel lagers — the beer of choice for many old-school Filipinos.\u003c/p>\n\n\n\n\u003cp>Breganza says he drew inspiration from two existing events: \u003ca href=\"https://www.instagram.com/manilasound.la/\">Manila Sound\u003c/a>, which has hosted similar backyard parties at a brewpub in Los Angeles since 2022, and \u003ca href=\"https://www.instagram.com/barriobounce/\">Barrio Bounce\u003c/a>, a Southeast Asian music collective known for its parties centered on \u003ca href=\"https://www.instagram.com/p/DRBkrWPkT3g/?img_index=1\">budots\u003c/a>, a genre of Filipino electronic dance music. “Those two lay down the blueprint,” he says.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg\" alt=\"A DJ works the turntables inside a hut, surrounded by Filipinos digging into a spread of food.\" class=\"wp-image-13992323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/5EDE3F67-2021-4150-BB3B-28EF0ABCBD3E-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Breganza (center) presides over one of his “Tiny Kubo” Isa Pa sessions, which are loosely inspired by NPR’s Tiny Desk series. (Drew Nogaliza)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>For now, Breganza plans to host Isa Pa parties at Village on a quarterly basis. His hope, in part, is “just for the Bay Area to understand the concept of an OPM (\u003ca href=\"https://www.undiscoveredsf.com/blog/2019/8/15/what-is-original-pilipino-music-opm\">Original Pilipino Music\u003c/a>) party,” he says. But his overarching vision for Isa Pa is even more robust. Between parties, he plans to host more intimate gatherings of musicians, chefs and dancers at a bahay kubo (or traditional Filipino hut) that a friend has in his backyard in Vallejo. \u003c/p>\n\n\n\n\u003cp>Breganza has been filming these smaller gatherings, which are only open to friends and family, and posting the videos on social media — six or seven of them so far. The name he’s taken to calling these sessions? “\u003ca href=\"https://www.instagram.com/p/DWlUfs3DM7P/\">The Tiny Kubo\u003c/a>.” \u003c/p>\n\n\n\n\u003cp>“It’s basically a Filipino \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a>,” Breganza says.\u003c/p>\n\n\n\n\u003cp>He isn’t sure yet how this new platform will evolve or whether, like those massively successful Seafood City parties, it’ll turn into a broader national movement embraced by record labels and other Filipino American organizations. “But I hope it turns into something,” he says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003cem>The first Isa Pa party will take place on Saturday, Aug. 1 at Village (1503 Tennessee St.) in Vallejo, from 4–8 p.m., with an all-vinyl after party from 8 p.m. until the bar closes at 11 p.m. Admission is free, though guests should \u003c/em>\u003ca href=\"https://posh.vip/e/isa-pa-one-more-party-vallejo-ca\">\u003cem>RSVP online\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "souk-savanh-lao-restaurant-east-bay-albany-opening",
"title": "One of the East Bay’s Best (and Most Elusive) Lao Restaurants Finds a New Home in Albany",
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"content": "\u003cp>The first time I ate Souk Savanh’s soulful, funk-forward kao soy noodle soup and outrageously crunchy rice ball salad in East Oakland, I immediately \u003ca href=\"https://eastbayexpress.com/paradise-deferred-2-1/\">crowned the restaurant\u003c/a> one of my favorite Lao spots in the Bay Area. The under-radar-spot closed in 2016, seemingly for good, but then reemerged 10 years later in downtown Oakland, where it briefly served some of the \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">tastiest $10 rice plates in town\u003c/a> — only to \u003ca href=\"https://www.instagram.com/p/DYN4ropPhGb/\">close again\u003c/a> after just a couple of months.\u003c/p>\n\n\n\n\u003cp>The restaurant has simultaneously been one of the best and most elusive Lao food businesses that I’ve encountered in the Bay. \u003c/p>\n\n\n\n\u003cp>Now, husband-and-wife owners Tea Chaiyasith and Nai Sailee are hoping they’ve found a long-term home for their business. \u003ca href=\"https://www.instagram.com/souksavanh2.0/\">Souk Savanh 2.0\u003c/a> — technically 3.0? — will open in Albany as early as next month, in the space previously occupied by the Match Point Brewing taproom at 745 San Pablo Ave. \u003c/p>\n\n\n\n\u003cp>Like the most recent Oakland incarnation of the restaurant, the new Souk Savanh will be a fast-casual, counter-service spot, with a focus on budget-friendly rice and noodle plates starting at $10 a pop.\u003c/p>\n\n\n\n\u003cp>“We want to make our food very tasty and affordable for the community,” Chaiyasith says, “because not everyone can afford a $20 meal every day.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai.jpg\" alt=\"Sticky rice, sausage balls and fried egg on a metal tray.\" class=\"wp-image-13989378\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The $10 Lao sausage plate at the newly opened Souk Savanh 2.0’s previous incarnation in Oakland. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As it turns out, the couple stayed active in the food and beverage industry during Souk Savanh’s 10-year hiatus. Chaiyasith ran a Rockin’ Crawfish franchise in Sacramento for about a year, after which he and Sailee opened End Zone, a bar in Oakland that evolved into a nightclub called Everything But Hugs & Kisses — and, eventually, the first short-lived reboot of Souk Savanh. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Chaiyasith, the main problem was that the landlord in Oakland kept raising the rent. The new Albany location was appealing in part because it’s much closer to Chaiyasith and Sailee’s home in Richmond, where for the past two years they’ve also built up a customer base through their pop-up, \u003ca href=\"https://www.instagram.com/pais.eatery/\">Pai’s Eatery\u003c/a> (named after the first initials of their children, Princeton, Ava and Ivy), which is open twice a week at \u003ca href=\"https://www.kqed.org/arts/13991940/best-dishes-the-lot-richmond-street-food-market\">The Lot street food market\u003c/a>. The plan, Chaiyasith says, is to continue those pop-ups even after the new restaurant opens.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery.jpg\" alt=\"An orange food tent at a street food market. The sign reads, "Pai's Eatery."\" class=\"wp-image-13992100\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery pops up at The Lot in Richmond on Tuesdays and Thursdays. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\n\n\u003cp>Like many Lao-owned restaurants in the Bay Area, Souk Savanh serves a mix of Lao, Thai and other Southeast Asian dishes. Chaiyasith, who was born in Laos, says he’s especially proud of the authenticity of the Lao offerings. Along with the bright and fragrant rice ball salad, another highlight is the fermented Lao sausage, which the chefs make in-house. At the pop-up, they serve it as a crisp-edged meatball — absurdly delicious when dipped in the funky-sweet house jeow som. The new restaurant will also serve the sausages in the more traditional style, grilled inside their casings, Chaiyasith says. The new menu will also feature Lao-style \u003ca href=\"https://laotiantimes.com/2026/02/16/laos-national-dish-larb-eyes-unesco-heritage-status/#google_vignette\">laab\u003c/a> and street food dishes like meat skewers. Meanwhile, the chefs’ more fusiony dishes also have a strong following — the \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">garlic noodles\u003c/a> and honey walnut shrimp, in particular.\u003c/p>\n\n\n\n\u003cp>When it opens, the reborn Souk Savanh will be part of a new mini food hall run by the folks behind 310 Eatery, the Asian American burger spot next door. The food hall will also include a bakery and a beer bar.\u003c/p>\n\n\n\n\u003cp>For Chaiyasith and Sailee, the opening is the latest stop on what has been a winding, often bumpy road for their restaurant. With any luck, hopefully this version will stick around for a long, long time. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/souksavanh2.0/\">\u003cem>Souk Savanh 2.0\u003c/em>\u003c/a>\u003cem> will open at 745 San Pablo Ave. in Albany in the coming weeks — hopefully no later than the end of August, the owners say. Hours are TBD, but Chaiyasith says he plans to open for dinner six days a week and serve lunch on days when the Pai’s Eatery pop-up isn’t happening.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>Now, husband-and-wife owners Tea Chaiyasith and Nai Sailee are hoping they’ve found a long-term home for their business. \u003ca href=\"https://www.instagram.com/souksavanh2.0/\">Souk Savanh 2.0\u003c/a> — technically 3.0? — will open in Albany as early as next month, in the space previously occupied by the Match Point Brewing taproom at 745 San Pablo Ave. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Like the most recent Oakland incarnation of the restaurant, the new Souk Savanh will be a fast-casual, counter-service spot, with a focus on budget-friendly rice and noodle plates starting at $10 a pop.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“We want to make our food very tasty and affordable for the community,” Chaiyasith says, “because not everyone can afford a $20 meal every day.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>As it turns out, the couple stayed active in the food and beverage industry during Souk Savanh’s 10-year hiatus. Chaiyasith ran a Rockin’ Crawfish franchise in Sacramento for about a year, after which he and Sailee opened End Zone, a bar in Oakland that evolved into a nightclub called Everything But Hugs & Kisses — and, eventually, the first short-lived reboot of Souk Savanh. \u003c/p>\n",
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"innerHTML": "\n\u003cp>According to Chaiyasith, the main problem was that the landlord in Oakland kept raising the rent. The new Albany location was appealing in part because it’s much closer to Chaiyasith and Sailee’s home in Richmond, where for the past two years they’ve also built up a customer base through their pop-up, \u003ca href=\"https://www.instagram.com/pais.eatery/\">Pai’s Eatery\u003c/a> (named after the first initials of their children, Princeton, Ava and Ivy), which is open twice a week at \u003ca href=\"https://www.kqed.org/arts/13991940/best-dishes-the-lot-richmond-street-food-market\">The Lot street food market\u003c/a>. The plan, Chaiyasith says, is to continue those pop-ups even after the new restaurant opens.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Like many Lao-owned restaurants in the Bay Area, Souk Savanh serves a mix of Lao, Thai and other Southeast Asian dishes. Chaiyasith, who was born in Laos, says he’s especially proud of the authenticity of the Lao offerings. Along with the bright and fragrant rice ball salad, another highlight is the fermented Lao sausage, which the chefs make in-house. At the pop-up, they serve it as a crisp-edged meatball — absurdly delicious when dipped in the funky-sweet house jeow som. The new restaurant will also serve the sausages in the more traditional style, grilled inside their casings, Chaiyasith says. The new menu will also feature Lao-style \u003ca href=\"https://laotiantimes.com/2026/02/16/laos-national-dish-larb-eyes-unesco-heritage-status/#google_vignette\">laab\u003c/a> and street food dishes like meat skewers. Meanwhile, the chefs’ more fusiony dishes also have a strong following — the \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">garlic noodles\u003c/a> and honey walnut shrimp, in particular.\u003c/p>\n",
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"innerHTML": "\n\u003cp>When it opens, the reborn Souk Savanh will be part of a new mini food hall run by the folks behind 310 Eatery, the Asian American burger spot next door. The food hall will also include a bakery and a beer bar.\u003c/p>\n",
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"\n\u003cp>When it opens, the reborn Souk Savanh will be part of a new mini food hall run by the folks behind 310 Eatery, the Asian American burger spot next door. The food hall will also include a bakery and a beer bar.\u003c/p>\n"
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"innerHTML": "\n\u003cp>For Chaiyasith and Sailee, the opening is the latest stop on what has been a winding, often bumpy road for their restaurant. With any luck, hopefully this version will stick around for a long, long time. \u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/souksavanh2.0/\">\u003cem>Souk Savanh 2.0\u003c/em>\u003c/a>\u003cem> will open at 745 San Pablo Ave. in Albany in the coming weeks — hopefully no later than the end of August, the owners say. Hours are TBD, but Chaiyasith says he plans to open for dinner six days a week and serve lunch on days when the Pai’s Eatery pop-up isn’t happening.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/souksavanh2.0/\">\u003cem>Souk Savanh 2.0\u003c/em>\u003c/a>\u003cem> will open at 745 San Pablo Ave. in Albany in the coming weeks — hopefully no later than the end of August, the owners say. Hours are TBD, but Chaiyasith says he plans to open for dinner six days a week and serve lunch on days when the Pai’s Eatery pop-up isn’t happening.\u003c/em>\u003c/p>\n"
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"excerpt": "Souk Savanh is bringing its Lao sausage, rice ball salad and budget-priced rice plates to San Pablo Avenue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first time I ate Souk Savanh’s soulful, funk-forward kao soy noodle soup and outrageously crunchy rice ball salad in East Oakland, I immediately \u003ca href=\"https://eastbayexpress.com/paradise-deferred-2-1/\">crowned the restaurant\u003c/a> one of my favorite Lao spots in the Bay Area. The under-radar-spot closed in 2016, seemingly for good, but then reemerged 10 years later in downtown Oakland, where it briefly served some of the \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">tastiest $10 rice plates in town\u003c/a> — only to \u003ca href=\"https://www.instagram.com/p/DYN4ropPhGb/\">close again\u003c/a> after just a couple of months.\u003c/p>\n\n\n\n\u003cp>The restaurant has simultaneously been one of the best and most elusive Lao food businesses that I’ve encountered in the Bay. \u003c/p>\n\n\n\n\u003cp>Now, husband-and-wife owners Tea Chaiyasith and Nai Sailee are hoping they’ve found a long-term home for their business. \u003ca href=\"https://www.instagram.com/souksavanh2.0/\">Souk Savanh 2.0\u003c/a> — technically 3.0? — will open in Albany as early as next month, in the space previously occupied by the Match Point Brewing taproom at 745 San Pablo Ave. \u003c/p>\n\n\n\n\u003cp>Like the most recent Oakland incarnation of the restaurant, the new Souk Savanh will be a fast-casual, counter-service spot, with a focus on budget-friendly rice and noodle plates starting at $10 a pop.\u003c/p>\n\n\n\n\u003cp>“We want to make our food very tasty and affordable for the community,” Chaiyasith says, “because not everyone can afford a $20 meal every day.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai.jpg\" alt=\"Sticky rice, sausage balls and fried egg on a metal tray.\" class=\"wp-image-13989378\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/05/souk-savanh_rice-plate_credit-luketsai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The $10 Lao sausage plate at the newly opened Souk Savanh 2.0’s previous incarnation in Oakland. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As it turns out, the couple stayed active in the food and beverage industry during Souk Savanh’s 10-year hiatus. Chaiyasith ran a Rockin’ Crawfish franchise in Sacramento for about a year, after which he and Sailee opened End Zone, a bar in Oakland that evolved into a nightclub called Everything But Hugs & Kisses — and, eventually, the first short-lived reboot of Souk Savanh. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Chaiyasith, the main problem was that the landlord in Oakland kept raising the rent. The new Albany location was appealing in part because it’s much closer to Chaiyasith and Sailee’s home in Richmond, where for the past two years they’ve also built up a customer base through their pop-up, \u003ca href=\"https://www.instagram.com/pais.eatery/\">Pai’s Eatery\u003c/a> (named after the first initials of their children, Princeton, Ava and Ivy), which is open twice a week at \u003ca href=\"https://www.kqed.org/arts/13991940/best-dishes-the-lot-richmond-street-food-market\">The Lot street food market\u003c/a>. The plan, Chaiyasith says, is to continue those pop-ups even after the new restaurant opens.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery.jpg\" alt=\"An orange food tent at a street food market. The sign reads, "Pai's Eatery."\" class=\"wp-image-13992100\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery pops up at The Lot in Richmond on Tuesdays and Thursdays. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\n\n\u003cp>Like many Lao-owned restaurants in the Bay Area, Souk Savanh serves a mix of Lao, Thai and other Southeast Asian dishes. Chaiyasith, who was born in Laos, says he’s especially proud of the authenticity of the Lao offerings. Along with the bright and fragrant rice ball salad, another highlight is the fermented Lao sausage, which the chefs make in-house. At the pop-up, they serve it as a crisp-edged meatball — absurdly delicious when dipped in the funky-sweet house jeow som. The new restaurant will also serve the sausages in the more traditional style, grilled inside their casings, Chaiyasith says. The new menu will also feature Lao-style \u003ca href=\"https://laotiantimes.com/2026/02/16/laos-national-dish-larb-eyes-unesco-heritage-status/#google_vignette\">laab\u003c/a> and street food dishes like meat skewers. Meanwhile, the chefs’ more fusiony dishes also have a strong following — the \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">garlic noodles\u003c/a> and honey walnut shrimp, in particular.\u003c/p>\n\n\n\n\u003cp>When it opens, the reborn Souk Savanh will be part of a new mini food hall run by the folks behind 310 Eatery, the Asian American burger spot next door. The food hall will also include a bakery and a beer bar.\u003c/p>\n\n\n\n\u003cp>For Chaiyasith and Sailee, the opening is the latest stop on what has been a winding, often bumpy road for their restaurant. With any luck, hopefully this version will stick around for a long, long time. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/souksavanh2.0/\">\u003cem>Souk Savanh 2.0\u003c/em>\u003c/a>\u003cem> will open at 745 San Pablo Ave. in Albany in the coming weeks — hopefully no later than the end of August, the owners say. Hours are TBD, but Chaiyasith says he plans to open for dinner six days a week and serve lunch on days when the Pai’s Eatery pop-up isn’t happening.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "best-dishes-the-lot-richmond-street-food-market",
"title": "The Five Best Things I Ate at The Lot in Richmond",
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"headTitle": "The Five Best Things I Ate at The Lot in Richmond | KQED",
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"content": "\u003cp>Every Tuesday and Thursday, a small, empty lot in \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> transforms into one of the Bay Area’s most vibrant street food markets. About 15 or 20 food tents line up at any given time, the smell of fish sauce, Thai basil, smoked meat and fried plantains wafting in the air. \u003c/p>\n\n\n\n\u003cp>Welcome to \u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">The Lot\u003c/a>. \u003c/p>\n\n\n\n\u003cp>Open since October 2024, when it launched with the more literal (if somewhat unsexy) name, “Mobile Vendor Plaza Market,” the outdoor food court grew out of a city initiative meant to deter unlicensed street vending in Richmond. It offers those food vendors a \u003ca href=\"https://richmondside.org/2024/10/24/richmond-street-vendor-plaza-ceremony/\">pathway to legitimacy\u003c/a>, along with a central location, just a short walk from the BART station, where they can peddle their wares. \u003c/p>\n\n\n\n\n\n\u003cp>Informal food businesses, such as driveway pupusa stands and backyard \u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa\u003c/a> operations, are in many ways the heart and soul of Richmond’s scrappy, unpretentious food scene. Drive down any side street off 23rd and you’ll see any number of uncles and aunties throwing down on the grill. That part of Richmond, thankfully, is still alive and well.\u003c/p>\n\n\n\n\u003cp>What The Lot offers is a little bit different. While the Bay Area has no shortage of \u003ca href=\"https://www.kqed.org/arts/tag/night-market\">night markets\u003c/a> and Off the Grid–style food truck meetups, I don’t know any that offer such a wildly diverse variety of global cuisines, all within the confines of a tiny parking lot. Most street food markets in the Bay don’t have a single Cameroonian, Guatemalan or Laotian food vendor, much less all three lined up in a row, back to back to back. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg\" alt=\"Takeout container with cubes of fried pork belly, basil, bell peppers and a fried egg.\" class=\"wp-image-13991949\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery’s basil pork belly bowl, with an optional fried egg add-on. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Over the past few months, I’ve been slowly eating my way through the market, though it still feels like I’ve barely cracked the surface. For now, none of the stands are big, established brands with a lot of social media hype. They’re just cooking up tasty food, without the fuss.\u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are the five most delicious dishes I’ve tried so far, in no particular order.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Basil pork belly from \u003c/strong>\u003ca href=\"https://www.instagram.com/pais.eatery/\">\u003cstrong>Pai’s Eatery\u003c/strong>\u003c/a>\u003cstrong> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>This might be the best-known stand in The Lot’s stable of food vendors, as it’s run by the folks behind Souk Savanh, the dearly departed, \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">super-budget-friendly\u003c/a> Lao-Thai restaurant in Oakland (currently on hiatus as it gears up to move to a new location). \u003c/p>\n\n\n\n\u003cp>At The Lot, Pai’s Eatery serves a stripped-down version of the restaurant \u003ca href=\"https://www.instagram.com/p/DZFufq2lIQU/?img_index=1\">menu\u003c/a>, featuring hearty rice bowls and noodle bowls for as little as $10. Their Lao sausage patties are one of my all-time favorites, but recently, I’ve become enamored with the basil pork belly over rice: big cubes of crispy, skin-on pork belly tossed with a saucy, colorful mix of bell peppers, onions and Thai basil.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg\" alt='A man serving food inside a food tent. The name of the stand is \"GRL Catering.\"' class=\"wp-image-13991944\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">GRL’s food tent is the king of sheer value and portion size. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Jerk chicken plate from \u003c/strong>\u003ca href=\"https://www.instagram.com/grlcatering_/\">\u003cstrong>GRL Catering\u003c/strong>\u003c/a>\u003c/h2>\n\n\n\n\u003cp>In terms of sheer value and portion size, GRL’s Jamaican food stall is the king of The Lot (and maybe the whole East Bay). I paid $15 for a “small” jerk chicken plate, and the takeout container was absolutely jam-packed with food: two big, saucy chicken legs, chopped up into smaller chunks; several slices of fried plantains; the doughy Jamaican fried bread known as \u003ca href=\"https://cooking.nytimes.com/recipes/1020881-festival\">festival\u003c/a>; and a pile of steamed cabbage — all over a big scoop of rice and peas to soak up the juices. (It’s hard for me to even conceive how much food must come with the $22 large plate.) \u003c/p>\n\n\n\n\u003cp>More importantly, this is some of the tastiest jerk chicken I’ve had in a minute — smoky and incredibly tender with a zip of heat, slathered in a jerk-style barbecue sauce that’s more savory and spicy than sweet. The most delicious bites were the little bits of charred, blackened skin.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg\" alt=\"A huge mound of sauce-drizzled fries in a Styrofoam clamshell container.\" class=\"wp-image-13991946\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Guatemalan street-style fried chicken and fries, courtesy of Pollo Con Papas Fritas. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003cstrong>Fried chicken and fries ‘estilo chapín’ from Pollo Con Papas Fritas\u003c/strong>\u003c/p>\n\n\n\n\u003cp>The Lot is home to two near-identical stands selling Guatemalan-style fried chicken. During my most recent market visit, the stand I tried, Pollo Con Papas Fritas (not to be confused with the nearby Pollo Con Papas) was the slightly busier operation between the two, and its chicken proved thoroughly up to snuff. \u003c/p>\n\n\n\n\u003cp>This isn’t the aggressively seasoned Pollo Campero–style fast food fried chicken that’s \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">popular in Guatemala and El Salvador\u003c/a>. Instead, it’s more of a Guatemalan street food style: For $12, you get two pieces of dark meat buried under a giant mound of thick, hand-cut fries topped with colorful squeeze-bottle squiggles of ketchup, mayo and green salsa. The fries are fine, more fluffy than crisp by design, but the real beauty of the dish is that the chicken itself is so thoroughly buried underneath that it’s shielded from all that sauce: The skin stays nice and crunchy, and the flesh is hot and decently juicy.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg\" alt=\"Tomato sauce–soaked pieces of fried catfish in a takeout container.\" class=\"wp-image-13991947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Kilama Passion Foods’ tomato-forward Cameroonian catfish stew. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Catfish stew from Kilama Passion Foods\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>One of the only Cameroonian food businesses I’ve come across in the Bay Area, Kilama Passion Foods’ tent serves a catfish stew that is shockingly, but quite tastily, tomato-forward — “almost chicken parm–like” was my initial reaction. \u003c/p>\n\n\n\n\u003cp>I like all the other components of the plate even better: the plump grains of seasoned yellow rice and, especially, the fried plantains, which are extra crispy around the edges. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg\" alt=\"Two churros in a white paper bag, with food tents at a street market in the background.\" class=\"wp-image-13991945\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Some of the Bay Area’s tastiest churros, courtesy of Churros My Fren. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Churros from \u003c/strong>\u003ca href=\"https://www.instagram.com/churrosmyfrenn/\">\u003cstrong>Churros My Fren\u003c/strong>\u003c/a>\u003c/h2>\n\n\n\n\u003cp>I ignored this Mexican churro stand during my first couple of trips to The Lot because, well, I figured I can get churros anywhere in Richmond. Now I can’t imagine \u003cem>not \u003c/em>snagging a churro or two from Churros My Fren before I leave. These are some of the best I’ve had in recent memory — they’re long and skinny, with deep ridges that help maximize their crinkly cinnamon sugar–enhanced crunch, while the inside stays tender and custardy. \u003c/p>\n\n\n\n\u003cp>Like many of The Lot’s offerings, the churros are a bargain at $2 apiece. One of these days, I’ll bring a couple of friends along and splurge on the giant, spiral-shaped churro rosca.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">\u003cem>The Lot\u003c/em>\u003c/a>\u003cem>is open from roughly 11 a.m. to 8 p.m. on Tuesdays and Thursdays. Each stand keeps its own hours, though, and you’ll find a slightly different mix of vendors at lunchtime than you will in the evening. Many of the food vendors also sell at Richmond’s \u003c/em>\u003ca href=\"https://www.richmondfarmersmarket.org/marina-bay-park-market\">\u003cem>Marina Bay farmers market\u003c/em>\u003c/a>\u003cem>on Sundays.\u003c/em>\u003c/p>\n\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
"blocks": [
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"innerHTML": "\n\u003cp>Every Tuesday and Thursday, a small, empty lot in \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> transforms into one of the Bay Area’s most vibrant street food markets. About 15 or 20 food tents line up at any given time, the smell of fish sauce, Thai basil, smoked meat and fried plantains wafting in the air. \u003c/p>\n",
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"\n\u003cp>Every Tuesday and Thursday, a small, empty lot in \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> transforms into one of the Bay Area’s most vibrant street food markets. About 15 or 20 food tents line up at any given time, the smell of fish sauce, Thai basil, smoked meat and fried plantains wafting in the air. \u003c/p>\n"
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"attrs": [],
"innerHTML": "\n\u003cp>Welcome to \u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">The Lot\u003c/a>. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Welcome to \u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">The Lot\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Open since October 2024, when it launched with the more literal (if somewhat unsexy) name, “Mobile Vendor Plaza Market,” the outdoor food court grew out of a city initiative meant to deter unlicensed street vending in Richmond. It offers those food vendors a \u003ca href=\"https://richmondside.org/2024/10/24/richmond-street-vendor-plaza-ceremony/\">pathway to legitimacy\u003c/a>, along with a central location, just a short walk from the BART station, where they can peddle their wares. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Open since October 2024, when it launched with the more literal (if somewhat unsexy) name, “Mobile Vendor Plaza Market,” the outdoor food court grew out of a city initiative meant to deter unlicensed street vending in Richmond. It offers those food vendors a \u003ca href=\"https://richmondside.org/2024/10/24/richmond-street-vendor-plaza-ceremony/\">pathway to legitimacy\u003c/a>, along with a central location, just a short walk from the BART station, where they can peddle their wares. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Informal food businesses, such as driveway pupusa stands and backyard \u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa\u003c/a> operations, are in many ways the heart and soul of Richmond’s scrappy, unpretentious food scene. Drive down any side street off 23rd and you’ll see any number of uncles and aunties throwing down on the grill. That part of Richmond, thankfully, is still alive and well.\u003c/p>\n",
"innerContent": [
"\n\u003cp>Informal food businesses, such as driveway pupusa stands and backyard \u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa\u003c/a> operations, are in many ways the heart and soul of Richmond’s scrappy, unpretentious food scene. Drive down any side street off 23rd and you’ll see any number of uncles and aunties throwing down on the grill. That part of Richmond, thankfully, is still alive and well.\u003c/p>\n"
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"innerHTML": "\n\u003cp>What The Lot offers is a little bit different. While the Bay Area has no shortage of \u003ca href=\"https://www.kqed.org/arts/tag/night-market\">night markets\u003c/a> and Off the Grid–style food truck meetups, I don’t know any that offer such a wildly diverse variety of global cuisines, all within the confines of a tiny parking lot. Most street food markets in the Bay don’t have a single Cameroonian, Guatemalan or Laotian food vendor, much less all three lined up in a row, back to back to back. \u003c/p>\n",
"innerContent": [
"\n\u003cp>What The Lot offers is a little bit different. While the Bay Area has no shortage of \u003ca href=\"https://www.kqed.org/arts/tag/night-market\">night markets\u003c/a> and Off the Grid–style food truck meetups, I don’t know any that offer such a wildly diverse variety of global cuisines, all within the confines of a tiny parking lot. Most street food markets in the Bay don’t have a single Cameroonian, Guatemalan or Laotian food vendor, much less all three lined up in a row, back to back to back. \u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-1536x1024.jpg 1536w",
"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg\" alt=\"Takeout container with cubes of fried pork belly, basil, bell peppers and a fried egg.\" class=\"wp-image-13991949\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery’s basil pork belly bowl, with an optional fried egg add-on. \u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg\" alt=\"Takeout container with cubes of fried pork belly, basil, bell peppers and a fried egg.\" class=\"wp-image-13991949\" />\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery’s basil pork belly bowl, with an optional fried egg add-on. \u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Over the past few months, I’ve been slowly eating my way through the market, though it still feels like I’ve barely cracked the surface. For now, none of the stands are big, established brands with a lot of social media hype. They’re just cooking up tasty food, without the fuss.\u003c/p>\n",
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"\n\u003cp>Over the past few months, I’ve been slowly eating my way through the market, though it still feels like I’ve barely cracked the surface. For now, none of the stands are big, established brands with a lot of social media hype. They’re just cooking up tasty food, without the fuss.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Here are the five most delicious dishes I’ve tried so far, in no particular order.\u003c/p>\n",
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"\n\u003cp>Here are the five most delicious dishes I’ve tried so far, in no particular order.\u003c/p>\n"
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"text": "Basil pork belly from Pai’s Eatery ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Basil pork belly from \u003c/strong>\u003ca href=\"https://www.instagram.com/pais.eatery/\">\u003cstrong>Pai’s Eatery\u003c/strong>\u003c/a>\u003cstrong> \u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Basil pork belly from \u003c/strong>\u003ca href=\"https://www.instagram.com/pais.eatery/\">\u003cstrong>Pai’s Eatery\u003c/strong>\u003c/a>\u003cstrong> \u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>This might be the best-known stand in The Lot’s stable of food vendors, as it’s run by the folks behind Souk Savanh, the dearly departed, \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">super-budget-friendly\u003c/a> Lao-Thai restaurant in Oakland (currently on hiatus as it gears up to move to a new location). \u003c/p>\n",
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"\n\u003cp>This might be the best-known stand in The Lot’s stable of food vendors, as it’s run by the folks behind Souk Savanh, the dearly departed, \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">super-budget-friendly\u003c/a> Lao-Thai restaurant in Oakland (currently on hiatus as it gears up to move to a new location). \u003c/p>\n"
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"innerHTML": "\n\u003cp>At The Lot, Pai’s Eatery serves a stripped-down version of the restaurant \u003ca href=\"https://www.instagram.com/p/DZFufq2lIQU/?img_index=1\">menu\u003c/a>, featuring hearty rice bowls and noodle bowls for as little as $10. Their Lao sausage patties are one of my all-time favorites, but recently, I’ve become enamored with the basil pork belly over rice: big cubes of crispy, skin-on pork belly tossed with a saucy, colorful mix of bell peppers, onions and Thai basil.\u003c/p>\n",
"innerContent": [
"\n\u003cp>At The Lot, Pai’s Eatery serves a stripped-down version of the restaurant \u003ca href=\"https://www.instagram.com/p/DZFufq2lIQU/?img_index=1\">menu\u003c/a>, featuring hearty rice bowls and noodle bowls for as little as $10. Their Lao sausage patties are one of my all-time favorites, but recently, I’ve become enamored with the basil pork belly over rice: big cubes of crispy, skin-on pork belly tossed with a saucy, colorful mix of bell peppers, onions and Thai basil.\u003c/p>\n"
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"attrs": {
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg\" alt=\"A man serving food inside a food tent. The name of the stand is "GRL Catering."\" class=\"wp-image-13991944\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">GRL’s food tent is the king of sheer value and portion size.\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg\" alt=\"A man serving food inside a food tent. The name of the stand is "GRL Catering."\" class=\"wp-image-13991944\" />\u003cfigcaption class=\"wp-element-caption\">GRL’s food tent is the king of sheer value and portion size.\u003c/figcaption>\u003c/figure>\n"
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"attrs": {
"text": "Jerk chicken plate from GRL Catering",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Jerk chicken plate from \u003c/strong>\u003ca href=\"https://www.instagram.com/grlcatering_/\">\u003cstrong>GRL Catering\u003c/strong>\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Jerk chicken plate from \u003c/strong>\u003ca href=\"https://www.instagram.com/grlcatering_/\">\u003cstrong>GRL Catering\u003c/strong>\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>In terms of sheer value and portion size, GRL’s Jamaican food stall is the king of The Lot (and maybe the whole East Bay). I paid $15 for a “small” jerk chicken plate, and the takeout container was absolutely jam-packed with food: two big, saucy chicken legs, chopped up into smaller chunks; several slices of fried plantains; the doughy Jamaican fried bread known as \u003ca href=\"https://cooking.nytimes.com/recipes/1020881-festival\">festival\u003c/a>; and a pile of steamed cabbage — all over a big scoop of rice and peas to soak up the juices. (It’s hard for me to even conceive how much food must come with the $22 large plate.) \u003c/p>\n",
"innerContent": [
"\n\u003cp>In terms of sheer value and portion size, GRL’s Jamaican food stall is the king of The Lot (and maybe the whole East Bay). I paid $15 for a “small” jerk chicken plate, and the takeout container was absolutely jam-packed with food: two big, saucy chicken legs, chopped up into smaller chunks; several slices of fried plantains; the doughy Jamaican fried bread known as \u003ca href=\"https://cooking.nytimes.com/recipes/1020881-festival\">festival\u003c/a>; and a pile of steamed cabbage — all over a big scoop of rice and peas to soak up the juices. (It’s hard for me to even conceive how much food must come with the $22 large plate.) \u003c/p>\n"
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"innerHTML": "\n\u003cp>More importantly, this is some of the tastiest jerk chicken I’ve had in a minute — smoky and incredibly tender with a zip of heat, slathered in a jerk-style barbecue sauce that’s more savory and spicy than sweet. The most delicious bites were the little bits of charred, blackened skin.\u003c/p>\n",
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"\n\u003cp>More importantly, this is some of the tastiest jerk chicken I’ve had in a minute — smoky and incredibly tender with a zip of heat, slathered in a jerk-style barbecue sauce that’s more savory and spicy than sweet. The most delicious bites were the little bits of charred, blackened skin.\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg\" alt=\"A huge mound of sauce-drizzled fries in a Styrofoam clamshell container.\" class=\"wp-image-13991946\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Guatemalan street-style fried chicken and fries, courtesy of Pollo Con Papas Fritas.\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg\" alt=\"A huge mound of sauce-drizzled fries in a Styrofoam clamshell container.\" class=\"wp-image-13991946\" />\u003cfigcaption class=\"wp-element-caption\">Guatemalan street-style fried chicken and fries, courtesy of Pollo Con Papas Fritas.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>\u003cstrong>Fried chicken and fries ‘estilo chapín’ from Pollo Con Papas Fritas\u003c/strong>\u003c/p>\n",
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"\n\u003cp>\u003cstrong>Fried chicken and fries ‘estilo chapín’ from Pollo Con Papas Fritas\u003c/strong>\u003c/p>\n"
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"innerHTML": "\n\u003cp>The Lot is home to two near-identical stands selling Guatemalan-style fried chicken. During my most recent market visit, the stand I tried, Pollo Con Papas Fritas (not to be confused with the nearby Pollo Con Papas) was the slightly busier operation between the two, and its chicken proved thoroughly up to snuff. \u003c/p>\n",
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"\n\u003cp>The Lot is home to two near-identical stands selling Guatemalan-style fried chicken. During my most recent market visit, the stand I tried, Pollo Con Papas Fritas (not to be confused with the nearby Pollo Con Papas) was the slightly busier operation between the two, and its chicken proved thoroughly up to snuff. \u003c/p>\n"
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"innerHTML": "\n\u003cp>This isn’t the aggressively seasoned Pollo Campero–style fast food fried chicken that’s \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">popular in Guatemala and El Salvador\u003c/a>. Instead, it’s more of a Guatemalan street food style: For $12, you get two pieces of dark meat buried under a giant mound of thick, hand-cut fries topped with colorful squeeze-bottle squiggles of ketchup, mayo and green salsa. The fries are fine, more fluffy than crisp by design, but the real beauty of the dish is that the chicken itself is so thoroughly buried underneath that it’s shielded from all that sauce: The skin stays nice and crunchy, and the flesh is hot and decently juicy.\u003c/p>\n",
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"\n\u003cp>This isn’t the aggressively seasoned Pollo Campero–style fast food fried chicken that’s \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">popular in Guatemala and El Salvador\u003c/a>. Instead, it’s more of a Guatemalan street food style: For $12, you get two pieces of dark meat buried under a giant mound of thick, hand-cut fries topped with colorful squeeze-bottle squiggles of ketchup, mayo and green salsa. The fries are fine, more fluffy than crisp by design, but the real beauty of the dish is that the chicken itself is so thoroughly buried underneath that it’s shielded from all that sauce: The skin stays nice and crunchy, and the flesh is hot and decently juicy.\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg\" alt=\"Tomato sauce–soaked pieces of fried catfish in a takeout container.\" class=\"wp-image-13991947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Kilama Passion Foods’ tomato-forward Cameroonian catfish stew.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg\" alt=\"Tomato sauce–soaked pieces of fried catfish in a takeout container.\" class=\"wp-image-13991947\" />\u003cfigcaption class=\"wp-element-caption\">Kilama Passion Foods’ tomato-forward Cameroonian catfish stew.\u003c/figcaption>\u003c/figure>\n"
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"text": "Catfish stew from Kilama Passion Foods",
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"innerHTML": "\n\u003cp>One of the only Cameroonian food businesses I’ve come across in the Bay Area, Kilama Passion Foods’ tent serves a catfish stew that is shockingly, but quite tastily, tomato-forward — “almost chicken parm–like” was my initial reaction. \u003c/p>\n",
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"\n\u003cp>One of the only Cameroonian food businesses I’ve come across in the Bay Area, Kilama Passion Foods’ tent serves a catfish stew that is shockingly, but quite tastily, tomato-forward — “almost chicken parm–like” was my initial reaction. \u003c/p>\n"
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"innerHTML": "\n\u003cp>I like all the other components of the plate even better: the plump grains of seasoned yellow rice and, especially, the fried plantains, which are extra crispy around the edges. \u003c/p>\n",
"innerContent": [
"\n\u003cp>I like all the other components of the plate even better: the plump grains of seasoned yellow rice and, especially, the fried plantains, which are extra crispy around the edges. \u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg\" alt=\"Two churros in a white paper bag, with food tents at a street market in the background.\" class=\"wp-image-13991945\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Some of the Bay Area’s tastiest churros, courtesy of Churros My Fren.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg\" alt=\"Two churros in a white paper bag, with food tents at a street market in the background.\" class=\"wp-image-13991945\" />\u003cfigcaption class=\"wp-element-caption\">Some of the Bay Area’s tastiest churros, courtesy of Churros My Fren.\u003c/figcaption>\u003c/figure>\n"
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"text": "Churros from Churros My Fren",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Churros from \u003c/strong>\u003ca href=\"https://www.instagram.com/churrosmyfrenn/\">\u003cstrong>Churros My Fren\u003c/strong>\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Churros from \u003c/strong>\u003ca href=\"https://www.instagram.com/churrosmyfrenn/\">\u003cstrong>Churros My Fren\u003c/strong>\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>I ignored this Mexican churro stand during my first couple of trips to The Lot because, well, I figured I can get churros anywhere in Richmond. Now I can’t imagine \u003cem>not \u003c/em>snagging a churro or two from Churros My Fren before I leave. These are some of the best I’ve had in recent memory — they’re long and skinny, with deep ridges that help maximize their crinkly cinnamon sugar–enhanced crunch, while the inside stays tender and custardy. \u003c/p>\n",
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"\n\u003cp>I ignored this Mexican churro stand during my first couple of trips to The Lot because, well, I figured I can get churros anywhere in Richmond. Now I can’t imagine \u003cem>not \u003c/em>snagging a churro or two from Churros My Fren before I leave. These are some of the best I’ve had in recent memory — they’re long and skinny, with deep ridges that help maximize their crinkly cinnamon sugar–enhanced crunch, while the inside stays tender and custardy. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Like many of The Lot’s offerings, the churros are a bargain at $2 apiece. One of these days, I’ll bring a couple of friends along and splurge on the giant, spiral-shaped churro rosca.\u003c/p>\n",
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"\n\u003cp>Like many of The Lot’s offerings, the churros are a bargain at $2 apiece. One of these days, I’ll bring a couple of friends along and splurge on the giant, spiral-shaped churro rosca.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">\u003cem>The Lot\u003c/em>\u003c/a>\u003cem>is open from roughly 11 a.m. to 8 p.m. on Tuesdays and Thursdays. Each stand keeps its own hours, though, and you’ll find a slightly different mix of vendors at lunchtime than you will in the evening. Many of the food vendors also sell at Richmond’s \u003c/em>\u003ca href=\"https://www.richmondfarmersmarket.org/marina-bay-park-market\">\u003cem>Marina Bay farmers market\u003c/em>\u003c/a>\u003cem>on Sundays.\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">\u003cem>The Lot\u003c/em>\u003c/a>\u003cem>is open from roughly 11 a.m. to 8 p.m. on Tuesdays and Thursdays. Each stand keeps its own hours, though, and you’ll find a slightly different mix of vendors at lunchtime than you will in the evening. Many of the food vendors also sell at Richmond’s \u003c/em>\u003ca href=\"https://www.richmondfarmersmarket.org/marina-bay-park-market\">\u003cem>Marina Bay farmers market\u003c/em>\u003c/a>\u003cem>on Sundays.\u003c/em>\u003c/p>\n"
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"excerpt": "A guide to one of the East Bay’s most diverse — and most underrated — street food markets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every Tuesday and Thursday, a small, empty lot in \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> transforms into one of the Bay Area’s most vibrant street food markets. About 15 or 20 food tents line up at any given time, the smell of fish sauce, Thai basil, smoked meat and fried plantains wafting in the air. \u003c/p>\n\n\n\n\u003cp>Welcome to \u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">The Lot\u003c/a>. \u003c/p>\n\n\n\n\u003cp>Open since October 2024, when it launched with the more literal (if somewhat unsexy) name, “Mobile Vendor Plaza Market,” the outdoor food court grew out of a city initiative meant to deter unlicensed street vending in Richmond. It offers those food vendors a \u003ca href=\"https://richmondside.org/2024/10/24/richmond-street-vendor-plaza-ceremony/\">pathway to legitimacy\u003c/a>, along with a central location, just a short walk from the BART station, where they can peddle their wares. \u003c/p>\n\n\n\n\n\n\u003cp>Informal food businesses, such as driveway pupusa stands and backyard \u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa\u003c/a> operations, are in many ways the heart and soul of Richmond’s scrappy, unpretentious food scene. Drive down any side street off 23rd and you’ll see any number of uncles and aunties throwing down on the grill. That part of Richmond, thankfully, is still alive and well.\u003c/p>\n\n\n\n\u003cp>What The Lot offers is a little bit different. While the Bay Area has no shortage of \u003ca href=\"https://www.kqed.org/arts/tag/night-market\">night markets\u003c/a> and Off the Grid–style food truck meetups, I don’t know any that offer such a wildly diverse variety of global cuisines, all within the confines of a tiny parking lot. Most street food markets in the Bay don’t have a single Cameroonian, Guatemalan or Laotian food vendor, much less all three lined up in a row, back to back to back. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg\" alt=\"Takeout container with cubes of fried pork belly, basil, bell peppers and a fried egg.\" class=\"wp-image-13991949\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pais-eatery-basil-pork-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Pai’s Eatery’s basil pork belly bowl, with an optional fried egg add-on. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Over the past few months, I’ve been slowly eating my way through the market, though it still feels like I’ve barely cracked the surface. For now, none of the stands are big, established brands with a lot of social media hype. They’re just cooking up tasty food, without the fuss.\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are the five most delicious dishes I’ve tried so far, in no particular order.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Basil pork belly from \u003c/strong>\u003ca href=\"https://www.instagram.com/pais.eatery/\">\u003cstrong>Pai’s Eatery\u003c/strong>\u003c/a>\u003cstrong> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>This might be the best-known stand in The Lot’s stable of food vendors, as it’s run by the folks behind Souk Savanh, the dearly departed, \u003ca href=\"https://www.kqed.org/arts/13989331/best-cheap-affordable-restaurant-meals-bay-area-oakland-sf\">super-budget-friendly\u003c/a> Lao-Thai restaurant in Oakland (currently on hiatus as it gears up to move to a new location). \u003c/p>\n\n\n\n\u003cp>At The Lot, Pai’s Eatery serves a stripped-down version of the restaurant \u003ca href=\"https://www.instagram.com/p/DZFufq2lIQU/?img_index=1\">menu\u003c/a>, featuring hearty rice bowls and noodle bowls for as little as $10. Their Lao sausage patties are one of my all-time favorites, but recently, I’ve become enamored with the basil pork belly over rice: big cubes of crispy, skin-on pork belly tossed with a saucy, colorful mix of bell peppers, onions and Thai basil.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg\" alt='A man serving food inside a food tent. The name of the stand is \"GRL Catering.\"' class=\"wp-image-13991944\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/GRL-at-The-Lot-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">GRL’s food tent is the king of sheer value and portion size. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Jerk chicken plate from \u003c/strong>\u003ca href=\"https://www.instagram.com/grlcatering_/\">\u003cstrong>GRL Catering\u003c/strong>\u003c/a>\u003c/h2>\n\n\n\n\u003cp>In terms of sheer value and portion size, GRL’s Jamaican food stall is the king of The Lot (and maybe the whole East Bay). I paid $15 for a “small” jerk chicken plate, and the takeout container was absolutely jam-packed with food: two big, saucy chicken legs, chopped up into smaller chunks; several slices of fried plantains; the doughy Jamaican fried bread known as \u003ca href=\"https://cooking.nytimes.com/recipes/1020881-festival\">festival\u003c/a>; and a pile of steamed cabbage — all over a big scoop of rice and peas to soak up the juices. (It’s hard for me to even conceive how much food must come with the $22 large plate.) \u003c/p>\n\n\n\n\u003cp>More importantly, this is some of the tastiest jerk chicken I’ve had in a minute — smoky and incredibly tender with a zip of heat, slathered in a jerk-style barbecue sauce that’s more savory and spicy than sweet. The most delicious bites were the little bits of charred, blackened skin.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg\" alt=\"A huge mound of sauce-drizzled fries in a Styrofoam clamshell container.\" class=\"wp-image-13991946\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/pollo-con-papas-fritas-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Guatemalan street-style fried chicken and fries, courtesy of Pollo Con Papas Fritas. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003cstrong>Fried chicken and fries ‘estilo chapín’ from Pollo Con Papas Fritas\u003c/strong>\u003c/p>\n\n\n\n\u003cp>The Lot is home to two near-identical stands selling Guatemalan-style fried chicken. During my most recent market visit, the stand I tried, Pollo Con Papas Fritas (not to be confused with the nearby Pollo Con Papas) was the slightly busier operation between the two, and its chicken proved thoroughly up to snuff. \u003c/p>\n\n\n\n\u003cp>This isn’t the aggressively seasoned Pollo Campero–style fast food fried chicken that’s \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">popular in Guatemala and El Salvador\u003c/a>. Instead, it’s more of a Guatemalan street food style: For $12, you get two pieces of dark meat buried under a giant mound of thick, hand-cut fries topped with colorful squeeze-bottle squiggles of ketchup, mayo and green salsa. The fries are fine, more fluffy than crisp by design, but the real beauty of the dish is that the chicken itself is so thoroughly buried underneath that it’s shielded from all that sauce: The skin stays nice and crunchy, and the flesh is hot and decently juicy.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg\" alt=\"Tomato sauce–soaked pieces of fried catfish in a takeout container.\" class=\"wp-image-13991947\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/Kilama-catfish-stew-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Kilama Passion Foods’ tomato-forward Cameroonian catfish stew. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Catfish stew from Kilama Passion Foods\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>One of the only Cameroonian food businesses I’ve come across in the Bay Area, Kilama Passion Foods’ tent serves a catfish stew that is shockingly, but quite tastily, tomato-forward — “almost chicken parm–like” was my initial reaction. \u003c/p>\n\n\n\n\u003cp>I like all the other components of the plate even better: the plump grains of seasoned yellow rice and, especially, the fried plantains, which are extra crispy around the edges. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg\" alt=\"Two churros in a white paper bag, with food tents at a street market in the background.\" class=\"wp-image-13991945\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/churros-my-fren-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Some of the Bay Area’s tastiest churros, courtesy of Churros My Fren. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Churros from \u003c/strong>\u003ca href=\"https://www.instagram.com/churrosmyfrenn/\">\u003cstrong>Churros My Fren\u003c/strong>\u003c/a>\u003c/h2>\n\n\n\n\u003cp>I ignored this Mexican churro stand during my first couple of trips to The Lot because, well, I figured I can get churros anywhere in Richmond. Now I can’t imagine \u003cem>not \u003c/em>snagging a churro or two from Churros My Fren before I leave. These are some of the best I’ve had in recent memory — they’re long and skinny, with deep ridges that help maximize their crinkly cinnamon sugar–enhanced crunch, while the inside stays tender and custardy. \u003c/p>\n\n\n\n\u003cp>Like many of The Lot’s offerings, the churros are a bargain at $2 apiece. One of these days, I’ll bring a couple of friends along and splurge on the giant, spiral-shaped churro rosca.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.ci.richmond.ca.us/4685/The-Lot-Downtown-Richmond-Food-Court-for\">\u003cem>The Lot\u003c/em>\u003c/a>\u003cem>is open from roughly 11 a.m. to 8 p.m. on Tuesdays and Thursdays. Each stand keeps its own hours, though, and you’ll find a slightly different mix of vendors at lunchtime than you will in the evening. Many of the food vendors also sell at Richmond’s \u003c/em>\u003ca href=\"https://www.richmondfarmersmarket.org/marina-bay-park-market\">\u003cem>Marina Bay farmers market\u003c/em>\u003c/a>\u003cem>on Sundays.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "jollof-rice-festival-west-africa-oakland",
"title": "West African Flavors Do Battle as Jollof Festival Returns to Oakland",
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"content": "\u003cp>Ishmael Osekre wanted to settle the debates once and for all. Amid the everlasting argument over which West African country makes the best Jollof rice, in 2017, Osekre launched a competition that involved actually tasting the food instead of “trying to insult each other’s mama,” he says today, with a laugh.\u003c/p>\n\n\n\n\u003cp>On Saturday, July 18, the \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190?gclsrc=aw.ds&&utm_source=google&utm_medium=ebps&utm_campaign=PSNB_CUAL_PMK_PDO_0_US_0_BAU_0_GA01-DSA-Page-Feed-High-Value&utm_term=&aff=ebmkmxperformance&gad_source=1&gad_campaignid=23357619767&gbraid=0AAAAAo0IdU2Z3ZGhY8ySz3F3yR2yhL_GG&gclid=Cj0KCQjwr4jSBhCSARIsAOX1E-I-xYqlUiipNLtcoIVbgoaCFh6rgODwElxLc_Ce1Kkw7h_rHuf_97waAtGbEALw_wcB\">Jollof Festival\u003c/a> returns to Oakland. Along with flavorful rice, the annual event includes live dance performances, an interactive kids zone, and handmade goods, in addition to the inevitable disputes about proper Jollof preparation.\u003c/p>\n\n\n\n\u003cp>After the inaugural Jollof Festival in Washington D.C. and \u003ca href=\"https://www.bbc.com/news/blogs-trending-41053424\">a BBC article\u003c/a> that swirled around the internet, other regions demanded local iterations of the festival. The community interest, enthusiasm and passion behind the “Jollof wars,” Osekre says on a recent phone call, encouraged him to take the show on the road in hopes of “properly preventing the next world war.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"702\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg\" alt=\"Customers eating jollof rice out of black plastic takeout containers.\" class=\"wp-image-13960583\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1536x1057.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop.jpg 1920w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-element-caption\">Customers with Jollof Kitchen’s Nigerian-style jollof rice. Owner Kemi Tijaniqudus won the Oakland edition of Jollof Festival in 2021 and 2023. (Courtesy of Jollof Kitchen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>In its most common form, Jollof rice is made with a combination of rice, meat, tomatoes and spices. Though said to \u003ca href=\"https://www.trtafrika.com/article/17657471?_rt=1\">originate in Senegal\u003c/a>, nearly every country in West Africa has its own variety. And here in the Bay Area, the African diaspora is steadfast about repping their homeland through food.\u003c/p>\n\n\n\n\u003cp>“The Bay Area shows its unapologetic appreciation, interest and curiosity of African culture, African food,” Osekre says. In one of the most diverse places on earth, it isn’t lost on Osekre that the Black community is deeply connected with their southern roots and African heritage. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/theesoulfulone/\">Quiana Webster\u003c/a>, co-producer of the festival, adds that “Oakland is the model.”\u003c/p>\n\n\n\n\u003cp>Webster may be slightly biased — she’s an Oakland kid herself — but she’s done her homework, having traveled with the festival and witnessed it in Los Angeles, Houston, Atlanta and other places.\u003c/p>\n\n\n\n\u003cp>“In every state, no matter what, this rice is something that everybody wants,” she says. “They want to taste it, they want to vote about it, they want to argue and they want to come together.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2447\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg\" alt='A woman holding a yellow box of food that reads \"Jollof Festival\" on the top of it.' class=\"wp-image-13991492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-768x940.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1255x1536.jpg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1674x2048.jpg 1674w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Jollof rice, from West Africa, is a precursor and cousin to jambalaya, from Louisiana. (Courtesy Jollof Festival)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Working the Jollof Festival helped Webster expand her resources and branch off into catering as the owner of local catering business \u003ca href=\"https://www.instagram.com/symplysoul_/\">Symply Soul\u003c/a>. It’s also pushed Osekre to grow as a student of the culinary arts. During the pandemic, he says, he spent his downtime learning to cook so he could better articulate the details of the dishes.\u003c/p>\n\n\n\n\u003cp>The festival’s format will be similar to past years. The competition is a blind tasting with “one little twist,” says Osekre. “We are introducing software that will actually tie the ticket that you bought to your vote.” (While in the past, there had been issues with Google forms and QR codes, this development will ensure one person, per vote.)\u003c/p>\n\n\n\n\u003cp>Even still, despite Osekre’s mediation efforts, the debate is sure to continue. It’s a part of the culture.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The 2026 \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190\">Jollof Festival\u003c/a> takes place Saturday, July 18, at 811 Oakland (811 Washington Street, Oakland). Admission is available in multiple tiers, including a non-voting general entry ticket and a five-country “sample pack” voting ticket. \u003ca href=\"http://eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190%20%E2%86%97\">Tickets and more information here\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>On Saturday, July 18, the \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190?gclsrc=aw.ds&&utm_source=google&utm_medium=ebps&utm_campaign=PSNB_CUAL_PMK_PDO_0_US_0_BAU_0_GA01-DSA-Page-Feed-High-Value&utm_term=&aff=ebmkmxperformance&gad_source=1&gad_campaignid=23357619767&gbraid=0AAAAAo0IdU2Z3ZGhY8ySz3F3yR2yhL_GG&gclid=Cj0KCQjwr4jSBhCSARIsAOX1E-I-xYqlUiipNLtcoIVbgoaCFh6rgODwElxLc_Ce1Kkw7h_rHuf_97waAtGbEALw_wcB\">Jollof Festival\u003c/a> returns to Oakland. Along with flavorful rice, the annual event includes live dance performances, an interactive kids zone, and handmade goods, in addition to the inevitable disputes about proper Jollof preparation.\u003c/p>\n",
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"\n\u003cp>On Saturday, July 18, the \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190?gclsrc=aw.ds&&utm_source=google&utm_medium=ebps&utm_campaign=PSNB_CUAL_PMK_PDO_0_US_0_BAU_0_GA01-DSA-Page-Feed-High-Value&utm_term=&aff=ebmkmxperformance&gad_source=1&gad_campaignid=23357619767&gbraid=0AAAAAo0IdU2Z3ZGhY8ySz3F3yR2yhL_GG&gclid=Cj0KCQjwr4jSBhCSARIsAOX1E-I-xYqlUiipNLtcoIVbgoaCFh6rgODwElxLc_Ce1Kkw7h_rHuf_97waAtGbEALw_wcB\">Jollof Festival\u003c/a> returns to Oakland. Along with flavorful rice, the annual event includes live dance performances, an interactive kids zone, and handmade goods, in addition to the inevitable disputes about proper Jollof preparation.\u003c/p>\n"
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"innerHTML": "\n\u003cp>After the inaugural Jollof Festival in Washington D.C. and \u003ca href=\"https://www.bbc.com/news/blogs-trending-41053424\">a BBC article\u003c/a> that swirled around the internet, other regions demanded local iterations of the festival. The community interest, enthusiasm and passion behind the “Jollof wars,” Osekre says on a recent phone call, encouraged him to take the show on the road in hopes of “properly preventing the next world war.”\u003c/p>\n",
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"\n\u003cp>After the inaugural Jollof Festival in Washington D.C. and \u003ca href=\"https://www.bbc.com/news/blogs-trending-41053424\">a BBC article\u003c/a> that swirled around the internet, other regions demanded local iterations of the festival. The community interest, enthusiasm and passion behind the “Jollof wars,” Osekre says on a recent phone call, encouraged him to take the show on the road in hopes of “properly preventing the next world war.”\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg\" alt=\"Customers eating jollof rice out of black plastic takeout containers.\" class=\"wp-image-13960583\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1536x1057.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop.jpg 1920w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Customers with Jollof Kitchen’s Nigerian-style jollof rice. Owner Kemi Tijaniqudus won the Oakland edition of Jollof Festival in 2021 and 2023.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg\" alt=\"Customers eating jollof rice out of black plastic takeout containers.\" class=\"wp-image-13960583\" />\u003cfigcaption class=\"wp-element-caption\">Customers with Jollof Kitchen’s Nigerian-style jollof rice. Owner Kemi Tijaniqudus won the Oakland edition of Jollof Festival in 2021 and 2023.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>In its most common form, Jollof rice is made with a combination of rice, meat, tomatoes and spices. Though said to \u003ca href=\"https://www.trtafrika.com/article/17657471?_rt=1\">originate in Senegal\u003c/a>, nearly every country in West Africa has its own variety. And here in the Bay Area, the African diaspora is steadfast about repping their homeland through food.\u003c/p>\n",
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"\n\u003cp>In its most common form, Jollof rice is made with a combination of rice, meat, tomatoes and spices. Though said to \u003ca href=\"https://www.trtafrika.com/article/17657471?_rt=1\">originate in Senegal\u003c/a>, nearly every country in West Africa has its own variety. And here in the Bay Area, the African diaspora is steadfast about repping their homeland through food.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“The Bay Area shows its unapologetic appreciation, interest and curiosity of African culture, African food,” Osekre says. In one of the most diverse places on earth, it isn’t lost on Osekre that the Black community is deeply connected with their southern roots and African heritage. \u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/theesoulfulone/\">Quiana Webster\u003c/a>, co-producer of the festival, adds that “Oakland is the model.”\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/theesoulfulone/\">Quiana Webster\u003c/a>, co-producer of the festival, adds that “Oakland is the model.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>Webster may be slightly biased — she’s an Oakland kid herself — but she’s done her homework, having traveled with the festival and witnessed it in Los Angeles, Houston, Atlanta and other places.\u003c/p>\n",
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"\n\u003cp>Webster may be slightly biased — she’s an Oakland kid herself — but she’s done her homework, having traveled with the festival and witnessed it in Los Angeles, Houston, Atlanta and other places.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“In every state, no matter what, this rice is something that everybody wants,” she says. “They want to taste it, they want to vote about it, they want to argue and they want to come together.”\u003c/p>\n",
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"\n\u003cp>“In every state, no matter what, this rice is something that everybody wants,” she says. “They want to taste it, they want to vote about it, they want to argue and they want to come together.”\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg\" alt=\"A woman holding a yellow box of food that reads "Jollof Festival" on the top of it.\" class=\"wp-image-13991492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-768x940.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1255x1536.jpg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1674x2048.jpg 1674w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Jollof rice, from West Africa, is a precursor and cousin to jambalaya, from Louisiana. \u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg\" alt=\"A woman holding a yellow box of food that reads "Jollof Festival" on the top of it.\" class=\"wp-image-13991492\" />\u003cfigcaption class=\"wp-element-caption\">Jollof rice, from West Africa, is a precursor and cousin to jambalaya, from Louisiana. \u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Working the Jollof Festival helped Webster expand her resources and branch off into catering as the owner of local catering business \u003ca href=\"https://www.instagram.com/symplysoul_/\">Symply Soul\u003c/a>. It’s also pushed Osekre to grow as a student of the culinary arts. During the pandemic, he says, he spent his downtime learning to cook so he could better articulate the details of the dishes.\u003c/p>\n",
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"\n\u003cp>Working the Jollof Festival helped Webster expand her resources and branch off into catering as the owner of local catering business \u003ca href=\"https://www.instagram.com/symplysoul_/\">Symply Soul\u003c/a>. It’s also pushed Osekre to grow as a student of the culinary arts. During the pandemic, he says, he spent his downtime learning to cook so he could better articulate the details of the dishes.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The festival’s format will be similar to past years. The competition is a blind tasting with “one little twist,” says Osekre. “We are introducing software that will actually tie the ticket that you bought to your vote.” (While in the past, there had been issues with Google forms and QR codes, this development will ensure one person, per vote.)\u003c/p>\n",
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"\n\u003cp>The festival’s format will be similar to past years. The competition is a blind tasting with “one little twist,” says Osekre. “We are introducing software that will actually tie the ticket that you bought to your vote.” (While in the past, there had been issues with Google forms and QR codes, this development will ensure one person, per vote.)\u003c/p>\n"
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"innerHTML": "\n\u003cp>Even still, despite Osekre’s mediation efforts, the debate is sure to continue. It’s a part of the culture.\u003c/p>\n",
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"\n\u003cp>Even still, despite Osekre’s mediation efforts, the debate is sure to continue. It’s a part of the culture.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>The 2026 \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190\">Jollof Festival\u003c/a> takes place Saturday, July 18, at 811 Oakland (811 Washington Street, Oakland). Admission is available in multiple tiers, including a non-voting general entry ticket and a five-country “sample pack” voting ticket. \u003ca href=\"http://eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190 ↗\">Tickets and more information here\u003c/a>\u003c/em>.\u003c/p>\n",
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"\n\u003cp>\u003cem>The 2026 \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190\">Jollof Festival\u003c/a> takes place Saturday, July 18, at 811 Oakland (811 Washington Street, Oakland). Admission is available in multiple tiers, including a non-voting general entry ticket and a five-country “sample pack” voting ticket. \u003ca href=\"http://eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190 ↗\">Tickets and more information here\u003c/a>\u003c/em>.\u003c/p>\n"
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"title": "West African Flavors Do Battle as Jollof Festival Returns to Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ishmael Osekre wanted to settle the debates once and for all. Amid the everlasting argument over which West African country makes the best Jollof rice, in 2017, Osekre launched a competition that involved actually tasting the food instead of “trying to insult each other’s mama,” he says today, with a laugh.\u003c/p>\n\n\n\n\u003cp>On Saturday, July 18, the \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190?gclsrc=aw.ds&&utm_source=google&utm_medium=ebps&utm_campaign=PSNB_CUAL_PMK_PDO_0_US_0_BAU_0_GA01-DSA-Page-Feed-High-Value&utm_term=&aff=ebmkmxperformance&gad_source=1&gad_campaignid=23357619767&gbraid=0AAAAAo0IdU2Z3ZGhY8ySz3F3yR2yhL_GG&gclid=Cj0KCQjwr4jSBhCSARIsAOX1E-I-xYqlUiipNLtcoIVbgoaCFh6rgODwElxLc_Ce1Kkw7h_rHuf_97waAtGbEALw_wcB\">Jollof Festival\u003c/a> returns to Oakland. Along with flavorful rice, the annual event includes live dance performances, an interactive kids zone, and handmade goods, in addition to the inevitable disputes about proper Jollof preparation.\u003c/p>\n\n\n\n\u003cp>After the inaugural Jollof Festival in Washington D.C. and \u003ca href=\"https://www.bbc.com/news/blogs-trending-41053424\">a BBC article\u003c/a> that swirled around the internet, other regions demanded local iterations of the festival. The community interest, enthusiasm and passion behind the “Jollof wars,” Osekre says on a recent phone call, encouraged him to take the show on the road in hopes of “properly preventing the next world war.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"702\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg\" alt=\"Customers eating jollof rice out of black plastic takeout containers.\" class=\"wp-image-13960583\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop-1536x1057.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/jollof-kitchen-crop.jpg 1920w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-element-caption\">Customers with Jollof Kitchen’s Nigerian-style jollof rice. Owner Kemi Tijaniqudus won the Oakland edition of Jollof Festival in 2021 and 2023. (Courtesy of Jollof Kitchen)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>In its most common form, Jollof rice is made with a combination of rice, meat, tomatoes and spices. Though said to \u003ca href=\"https://www.trtafrika.com/article/17657471?_rt=1\">originate in Senegal\u003c/a>, nearly every country in West Africa has its own variety. And here in the Bay Area, the African diaspora is steadfast about repping their homeland through food.\u003c/p>\n\n\n\n\u003cp>“The Bay Area shows its unapologetic appreciation, interest and curiosity of African culture, African food,” Osekre says. In one of the most diverse places on earth, it isn’t lost on Osekre that the Black community is deeply connected with their southern roots and African heritage. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/theesoulfulone/\">Quiana Webster\u003c/a>, co-producer of the festival, adds that “Oakland is the model.”\u003c/p>\n\n\n\n\u003cp>Webster may be slightly biased — she’s an Oakland kid herself — but she’s done her homework, having traveled with the festival and witnessed it in Los Angeles, Houston, Atlanta and other places.\u003c/p>\n\n\n\n\u003cp>“In every state, no matter what, this rice is something that everybody wants,” she says. “They want to taste it, they want to vote about it, they want to argue and they want to come together.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2447\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg\" alt='A woman holding a yellow box of food that reads \"Jollof Festival\" on the top of it.' class=\"wp-image-13991492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-768x940.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1255x1536.jpg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/07/unnamed-4-1674x2048.jpg 1674w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Jollof rice, from West Africa, is a precursor and cousin to jambalaya, from Louisiana. (Courtesy Jollof Festival)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Working the Jollof Festival helped Webster expand her resources and branch off into catering as the owner of local catering business \u003ca href=\"https://www.instagram.com/symplysoul_/\">Symply Soul\u003c/a>. It’s also pushed Osekre to grow as a student of the culinary arts. During the pandemic, he says, he spent his downtime learning to cook so he could better articulate the details of the dishes.\u003c/p>\n\n\n\n\u003cp>The festival’s format will be similar to past years. The competition is a blind tasting with “one little twist,” says Osekre. “We are introducing software that will actually tie the ticket that you bought to your vote.” (While in the past, there had been issues with Google forms and QR codes, this development will ensure one person, per vote.)\u003c/p>\n\n\n\n\u003cp>Even still, despite Osekre’s mediation efforts, the debate is sure to continue. It’s a part of the culture.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The 2026 \u003ca href=\"https://www.eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190\">Jollof Festival\u003c/a> takes place Saturday, July 18, at 811 Oakland (811 Washington Street, Oakland). Admission is available in multiple tiers, including a non-voting general entry ticket and a five-country “sample pack” voting ticket. \u003ca href=\"http://eventbrite.com/e/jollof-festival-oakland-26-tickets-1988023963190%20%E2%86%97\">Tickets and more information here\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>San Francisco Mayor Daniel Lurie may have helped derail an \u003ca href=\"https://www.kqed.org/news/12087737/to-fund-affordable-food-san-francisco-looks-to-tax-vacant-grocery-stores-pharmacies\">effort to tax vacant grocery stores\u003c/a> and pharmacies, according to the legislation’s sponsor, Supervisor Bilal Mahmood.\u003c/p>\n\u003cp>The Affordable Groceries Act aimed to increase access to grocery stores and pharmacy chains by taxing empty storefronts to deter companies from leaving them vacant, and establishing a fund to subsidize groceries.\u003c/p>\n\u003cp>It was put forward after dozens of retail pharmacies like Walgreens and grocery chains like Safeway closed stores in the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“They don’t like taxes on corporations. It’s just philosophical. But the unprecedented part is that yesterday, I got a call that they are going to actively oppose this,” Mahmood said of the Lurie administration. “The only conclusion I can draw is this comes from pressure that Amazon built.”\u003c/p>\n\u003cp>Mahmood, who represents the Tenderloin, claims that Lurie stepped in to swat down the grocery store tax proposal because Amazon, which owns Whole Foods Market, had been “lobbying intensely” against the proposal at City Hall for weeks.\u003c/p>\n\u003cp>According to Mahmood, Amazon lobbyists requested an exemption to the legislation for the company’s shuttered Whole Foods storefront on Market Street. Mahmood declined the request.\u003c/p>\n\u003cfigure id=\"attachment_12090127\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12090127\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed.jpg\" alt=\"\" width=\"1999\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">Supervisor Bilal Mahmood speaks during a rally for survivors of sexual assault and harassment at San Francisco City Hall in San Francisco on July 7, 2026. \u003ccite>(Gina Castro for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They said, if you do this, we will campaign against it,” Mahmood told KQED. “The explicit words from their lobbyists were, we just spent $250,000 against Prop. D. We could probably do the same here again.”\u003c/p>\n\u003cp>Proposition D, known as the \u003ca href=\"https://www.kqed.org/news/12085528/san-francisco-props-c-d-trailing\">Overpaid CEO Tax\u003c/a>, appeared on the June primary ballot and aimed to tax major corporations to fill the city’s budget gaps. Opponents, including moderate political pressure groups and tech leaders, spent millions of dollars to defeat it. Lurie also urged a “no” vote. It ultimately failed to pass.\u003c/p>\n\u003cp>Amazon did not comment for the story.\u003c/p>\n\u003cp>But there have been concerns about the proposal from a wider group of business stakeholders and grocery retailers, not only Amazon, said David Harrison, director of public policy for the San Francisco Chamber of Commerce.[aside postID=news_12087737 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2026/06/260616-SFAffordableGroceries-04-BL-KQED.jpg']“We have not seen evidence that we believe the tax component is going to support the stated goal of reopening more pharmacies and groceries stores, and we don’t necessarily see that the revenue will be substantial enough to meet those stated goals either,” Harrison said. “We have concerns about the reputational impacts of the city for the tax component also… We don’t think it’s ready for prime time.”\u003c/p>\n\u003cp>The closure of grocery stores and pharmacies has factored into \u003ca href=\"https://www.kqed.org/affordability\">affordability challenges\u003c/a> in the city.\u003c/p>\n\u003cp>Nearly a third of San Franciscans living below the poverty line are food insecure, according to a 2024 report by the city’s Food Security Task Force, and nearly 110,000 residents utilize CalFresh, a food benefits program that the Trump administration has made qualifying for more difficult.\u003c/p>\n\u003cp>But Lurie has said Mahmood’s plan won’t help fill the city’s many empty grocery stores.\u003c/p>\n\u003cp>“Mayor Lurie is working to bring grocery stores to San Francisco’s communities. More taxes won’t achieve that,” said Charles Lutvak, the mayor’s spokesperson. “We support the Affordable Grocery Fund and will continue working with Supervisor Mahmood and the entire Board to bring more grocery stores to the city.”\u003c/p>\n\u003cfigure id=\"attachment_12086413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12086413\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/06/GettyImages-2278646743-scaled-e1782502896455.jpg\" alt=\"\" width=\"2000\" height=\"1334\">\u003cfigcaption class=\"wp-caption-text\">Mayor Daniel Lurie during a news conference on his budget proposal in San Francisco on June 1, 2026. \u003ccite>(Santiago Mejia/San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taxes collected on the vacant storefront proposal could have gone toward a new affordable grocery fund, which would also accept private donations if both measures passed.\u003c/p>\n\u003cp>The fund would be intended for a variety of different affordability programs focused on healthy food.\u003c/p>\n\u003cp>Mahmood said Lurie urged Supervisor Connie Chan to cut the item from the upcoming Budget and Finance Committee agenda, striking its chances of going on the ballot this November.\u003c/p>\n\u003cp>A spokesperson for Chan said she supports the intent of the legislation but that it required more work and was not ready to go before the board or voters.\u003c/p>\n\u003cp>“Budget Chair Connie Chan agrees with Supervisor Mahmood’s intent for this measure — we need more neighborhood grocery stores — but she also understands that much work needs to be done to this measure to deliver that intent,” said Robyn Burke, Chan’s spokesperson. “Supervisor Mahmood has amendments he wants to make to his legislation that he is still working on.”\u003c/p>\n\u003cp>Mahmood said he had support from Supervisors Chyanne Chen, Danny Sauter, Stephen Sherrill and Myrna Melgar for the proposal.\u003c/p>\n\u003cfigure id=\"attachment_12062093\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12062093\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco Supervisor Rafael Mandelman speaks at a press event in front of San Francisco City Hall on Oct. 29, 2025. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He has a final Hail Mary he is holding out for that could allow the proposal to move forward after a motion next Tuesday, if Board President Rafael Mandelman steps in to initiate a vote.\u003c/p>\n\u003cp>Mandelman did not immediately respond to a request for comment.\u003c/p>\n\u003cp>“When a proposal to make groceries more affordable gets pulled from the agenda before the public even gets to weigh in, that’s a problem no matter who asked for it,” Mahmood said. “San Franciscans deserve an up-or-down vote, in public, from their elected leaders.”\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco Mayor Daniel Lurie may have helped derail an \u003ca href=\"https://www.kqed.org/news/12087737/to-fund-affordable-food-san-francisco-looks-to-tax-vacant-grocery-stores-pharmacies\">effort to tax vacant grocery stores\u003c/a> and pharmacies, according to the legislation’s sponsor, Supervisor Bilal Mahmood.\u003c/p>\n\u003cp>The Affordable Groceries Act aimed to increase access to grocery stores and pharmacy chains by taxing empty storefronts to deter companies from leaving them vacant, and establishing a fund to subsidize groceries.\u003c/p>\n\u003cp>It was put forward after dozens of retail pharmacies like Walgreens and grocery chains like Safeway closed stores in the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“They don’t like taxes on corporations. It’s just philosophical. But the unprecedented part is that yesterday, I got a call that they are going to actively oppose this,” Mahmood said of the Lurie administration. “The only conclusion I can draw is this comes from pressure that Amazon built.”\u003c/p>\n\u003cp>Mahmood, who represents the Tenderloin, claims that Lurie stepped in to swat down the grocery store tax proposal because Amazon, which owns Whole Foods Market, had been “lobbying intensely” against the proposal at City Hall for weeks.\u003c/p>\n\u003cp>According to Mahmood, Amazon lobbyists requested an exemption to the legislation for the company’s shuttered Whole Foods storefront on Market Street. Mahmood declined the request.\u003c/p>\n\u003cfigure id=\"attachment_12090127\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12090127\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed.jpg\" alt=\"\" width=\"1999\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/20260707_SFRally_GC-12_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">Supervisor Bilal Mahmood speaks during a rally for survivors of sexual assault and harassment at San Francisco City Hall in San Francisco on July 7, 2026. \u003ccite>(Gina Castro for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They said, if you do this, we will campaign against it,” Mahmood told KQED. “The explicit words from their lobbyists were, we just spent $250,000 against Prop. D. We could probably do the same here again.”\u003c/p>\n\u003cp>Proposition D, known as the \u003ca href=\"https://www.kqed.org/news/12085528/san-francisco-props-c-d-trailing\">Overpaid CEO Tax\u003c/a>, appeared on the June primary ballot and aimed to tax major corporations to fill the city’s budget gaps. Opponents, including moderate political pressure groups and tech leaders, spent millions of dollars to defeat it. Lurie also urged a “no” vote. It ultimately failed to pass.\u003c/p>\n\u003cp>Amazon did not comment for the story.\u003c/p>\n\u003cp>But there have been concerns about the proposal from a wider group of business stakeholders and grocery retailers, not only Amazon, said David Harrison, director of public policy for the San Francisco Chamber of Commerce.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“We have not seen evidence that we believe the tax component is going to support the stated goal of reopening more pharmacies and groceries stores, and we don’t necessarily see that the revenue will be substantial enough to meet those stated goals either,” Harrison said. “We have concerns about the reputational impacts of the city for the tax component also… We don’t think it’s ready for prime time.”\u003c/p>\n\u003cp>The closure of grocery stores and pharmacies has factored into \u003ca href=\"https://www.kqed.org/affordability\">affordability challenges\u003c/a> in the city.\u003c/p>\n\u003cp>Nearly a third of San Franciscans living below the poverty line are food insecure, according to a 2024 report by the city’s Food Security Task Force, and nearly 110,000 residents utilize CalFresh, a food benefits program that the Trump administration has made qualifying for more difficult.\u003c/p>\n\u003cp>But Lurie has said Mahmood’s plan won’t help fill the city’s many empty grocery stores.\u003c/p>\n\u003cp>“Mayor Lurie is working to bring grocery stores to San Francisco’s communities. More taxes won’t achieve that,” said Charles Lutvak, the mayor’s spokesperson. “We support the Affordable Grocery Fund and will continue working with Supervisor Mahmood and the entire Board to bring more grocery stores to the city.”\u003c/p>\n\u003cfigure id=\"attachment_12086413\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12086413\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/06/GettyImages-2278646743-scaled-e1782502896455.jpg\" alt=\"\" width=\"2000\" height=\"1334\">\u003cfigcaption class=\"wp-caption-text\">Mayor Daniel Lurie during a news conference on his budget proposal in San Francisco on June 1, 2026. \u003ccite>(Santiago Mejia/San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taxes collected on the vacant storefront proposal could have gone toward a new affordable grocery fund, which would also accept private donations if both measures passed.\u003c/p>\n\u003cp>The fund would be intended for a variety of different affordability programs focused on healthy food.\u003c/p>\n\u003cp>Mahmood said Lurie urged Supervisor Connie Chan to cut the item from the upcoming Budget and Finance Committee agenda, striking its chances of going on the ballot this November.\u003c/p>\n\u003cp>A spokesperson for Chan said she supports the intent of the legislation but that it required more work and was not ready to go before the board or voters.\u003c/p>\n\u003cp>“Budget Chair Connie Chan agrees with Supervisor Mahmood’s intent for this measure — we need more neighborhood grocery stores — but she also understands that much work needs to be done to this measure to deliver that intent,” said Robyn Burke, Chan’s spokesperson. “Supervisor Mahmood has amendments he wants to make to his legislation that he is still working on.”\u003c/p>\n\u003cp>Mahmood said he had support from Supervisors Chyanne Chen, Danny Sauter, Stephen Sherrill and Myrna Melgar for the proposal.\u003c/p>\n\u003cfigure id=\"attachment_12062093\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12062093\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/251029-SNAP-PRESSER-MD-05-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco Supervisor Rafael Mandelman speaks at a press event in front of San Francisco City Hall on Oct. 29, 2025. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He has a final Hail Mary he is holding out for that could allow the proposal to move forward after a motion next Tuesday, if Board President Rafael Mandelman steps in to initiate a vote.\u003c/p>\n\u003cp>Mandelman did not immediately respond to a request for comment.\u003c/p>\n\u003cp>“When a proposal to make groceries more affordable gets pulled from the agenda before the public even gets to weigh in, that’s a problem no matter who asked for it,” Mahmood said. “San Franciscans deserve an up-or-down vote, in public, from their elected leaders.”\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">Anchor Brewing Company\u003c/a>, one of the country’s \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">oldest craft breweries\u003c/a>, has applied for and received approval for two beer labels featuring the San Francisco-based company’s original illustrated art.\u003c/p>\n\u003cp>The approval from the federal bureau tasked with regulating alcohol labels comes amid bubbling rumors that beer could once again flow from Anchor’s now-shuttered Potrero Hill taproom and brewery.\u003c/p>\n\u003cp>The apparent return of the company’s iconic label has already sparked excitement from Anchor fans who said the company’s \u003ca href=\"https://www.sfgate.com/bars/article/San-Francisco-Anchor-Brewing-response-fan-backlash-15905489.php\">controversial modern rebrand in 2021\u003c/a> contributed to declining sales and the eventual wind-down of Anchor Brewing in 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It makes sense that they’re going with the old labels because of that huge backlash when we did rebrand,” said Patrick Costello, who previously worked at the Anchor brewery. “Some people might think that it’s not a big deal, but it really was one of the nails in the coffin for us.”\u003c/p>\n\u003cp>After 127 years of brewing beer in San Francisco, Anchor closed its doors in 2023, leaving many fans lamenting the loss of one of the city’s legacy businesses and an early \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">leader in the craft beer scene\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12089840\" class=\"wp-caption alignleft\" style=\"max-width: 1201px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12089840\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02.png\" alt=\"\" width=\"1201\" height=\"1187\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02-160x158.png 160w\" sizes=\"auto, (max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Anchor Brewing has received approval for two separate labels, one for the Anchor Steam Beer and another for the company’s Old Foghorn ale. \u003ccite>(Courtesy of Alcohol and Tobacco Tax and Trade Bureau)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the years since, Costello and other former Anchor brewery workers have remained eager to get back to business. In December 2023, some formed the \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">Anchor SF Cooperative\u003c/a> and attempted to buy back the brewery from the Japanese beer giant Sapporo, which bought Anchor in 2017.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11988398/anchor-brewings-sale-to-chobani-ceo-good-news-for-everybody-co-op-leader-says\">Chobani CEO Hamdi Ulukaya\u003c/a> later bought Anchor Brewing in 2024 and promised to revive the company. But any movement toward reopening has been slow and quiet. Ulukaya did not immediately respond to a request for comment this week when KQED reached out to Anchor Brewing.\u003c/p>\n\u003cp>More recent clues suggest that the business is active, however.\u003c/p>\n\u003cp>Anchor Brewing has received approval for two separate labels, one for the \u003ca href=\"https://ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchAdvanced&ttbid=26119001000509\">Anchor Steam Beer\u003c/a> and another for the company’s \u003ca href=\"https://ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=26119001000500\">Old Foghorn ale\u003c/a>, filings from the Alcohol and Tobacco Tax and Trade Bureau show.\u003c/p>\n\u003cp>The labels both use the original art by Jim Stitt, who designed Anchor’s beer labels for 45 years.\u003c/p>\n\u003cp>The old-fashioned branding is reminiscent of the early port shipping days in San Francisco, with anchor emblems and vintage fonts. “It’s a classic. Everybody knows Anchor Brewing because of the Steam beer and Foghorn,” said Costello, noting that one of his favorites doesn’t appear on the list of labels the company recently applied for. “I might have gone with the porter.”\u003c/p>\n\u003cfigure id=\"attachment_12089773\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12089773\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An attendee holds Anchor Cooperative flyers as co-op members share information about their efforts to buy back the intellectual property of Anchor Brewery in hopes of beginning the brewery anew at an SF BuzzWorks event serving their last Anchor Brewing kegs and Anchor Christmas Ales in San Francisco on Dec. 9, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rumors have swirled online about \u003ca href=\"https://www.reddit.com/r/sanfrancisco/comments/1tae2e4/anchor_brewing_in_potrero_hill_reopening_soon/\">seeing people\u003c/a> inside the old Anchor brewery in Potrero Hill. On June 19, Ulukaya posted a photo of himself watching a World Cup match \u003ca href=\"https://www.instagram.com/p/DZx_jEPBsQJ/\">from inside the Anchor taproom\u003c/a> to his personal Instagram account.\u003c/p>\n\u003cp>Costello, who now works for a brewery in Alameda, said he hadn’t been aware of the label approvals but was excited to see some movement. Several Anchor brewery alumni recently gathered at the San Francisco bar Buzzworks to rally \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">support for their union\u003c/a>, which was part of ILWU Local 6.[aside postID=news_11969212 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2023/12/230714-AnchorBrewing-16-BL-scaled.jpg']Costello said he and several former workers said they are open to returning, and they held the event to drum up energy behind their efforts to return as a unionized brewery.\u003c/p>\n\u003cp>Anchor Steam beer is hard to come by these days with production on hiatus, but Costello said the bar owner pulled out a reserved case for the event.\u003c/p>\n\u003cp>He added that the former workers have not received any direct communications from Ulukaya.\u003c/p>\n\u003cp>“Workers are still here, and we’re still ready to take our jobs back and ready to get to work,” Costello said. Other former workers have also moved in different directions, but Costello said there is plenty of interest among former brewery workers in coming back and excitement for taps to turn on again.\u003c/p>\n\u003cp>On Thursday, Anchor’s Potrero Hill building was quiet. But a couple of cars were in the parking lot, and behind a chain-linked fence surrounding the taproom, lights were on inside and loading dock doors were wide open.\u003c/p>\n\u003cp>“It feels like it’s going to happen pretty soon,” Costello said.\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Fans of the San Francisco-based craft brewery wonder if the return of the label signals a return of the beer they love.",
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"title": "Iconic Illustrated Anchor Steam Labels Appear Headed for Revival | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.kqed.org/news/11955487/as-anchor-brewing-closes-liquidates-business-workers-hope-for-a-miracle\">Anchor Brewing Company\u003c/a>, one of the country’s \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">oldest craft breweries\u003c/a>, has applied for and received approval for two beer labels featuring the San Francisco-based company’s original illustrated art.\u003c/p>\n\u003cp>The approval from the federal bureau tasked with regulating alcohol labels comes amid bubbling rumors that beer could once again flow from Anchor’s now-shuttered Potrero Hill taproom and brewery.\u003c/p>\n\u003cp>The apparent return of the company’s iconic label has already sparked excitement from Anchor fans who said the company’s \u003ca href=\"https://www.sfgate.com/bars/article/San-Francisco-Anchor-Brewing-response-fan-backlash-15905489.php\">controversial modern rebrand in 2021\u003c/a> contributed to declining sales and the eventual wind-down of Anchor Brewing in 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It makes sense that they’re going with the old labels because of that huge backlash when we did rebrand,” said Patrick Costello, who previously worked at the Anchor brewery. “Some people might think that it’s not a big deal, but it really was one of the nails in the coffin for us.”\u003c/p>\n\u003cp>After 127 years of brewing beer in San Francisco, Anchor closed its doors in 2023, leaving many fans lamenting the loss of one of the city’s legacy businesses and an early \u003ca href=\"https://www.kqed.org/news/11969212/how-san-franciscos-anchor-brewing-started-the-craft-beer-craze\">leader in the craft beer scene\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12089840\" class=\"wp-caption alignleft\" style=\"max-width: 1201px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12089840\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02.png\" alt=\"\" width=\"1201\" height=\"1187\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/260702-ANCHOR-STEAM-LABELS-02-160x158.png 160w\" sizes=\"auto, (max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Anchor Brewing has received approval for two separate labels, one for the Anchor Steam Beer and another for the company’s Old Foghorn ale. \u003ccite>(Courtesy of Alcohol and Tobacco Tax and Trade Bureau)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the years since, Costello and other former Anchor brewery workers have remained eager to get back to business. In December 2023, some formed the \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">Anchor SF Cooperative\u003c/a> and attempted to buy back the brewery from the Japanese beer giant Sapporo, which bought Anchor in 2017.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/11988398/anchor-brewings-sale-to-chobani-ceo-good-news-for-everybody-co-op-leader-says\">Chobani CEO Hamdi Ulukaya\u003c/a> later bought Anchor Brewing in 2024 and promised to revive the company. But any movement toward reopening has been slow and quiet. Ulukaya did not immediately respond to a request for comment this week when KQED reached out to Anchor Brewing.\u003c/p>\n\u003cp>More recent clues suggest that the business is active, however.\u003c/p>\n\u003cp>Anchor Brewing has received approval for two separate labels, one for the \u003ca href=\"https://ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchAdvanced&ttbid=26119001000509\">Anchor Steam Beer\u003c/a> and another for the company’s \u003ca href=\"https://ttbonline.gov/colasonline/viewColaDetails.do?action=publicDisplaySearchBasic&ttbid=26119001000500\">Old Foghorn ale\u003c/a>, filings from the Alcohol and Tobacco Tax and Trade Bureau show.\u003c/p>\n\u003cp>The labels both use the original art by Jim Stitt, who designed Anchor’s beer labels for 45 years.\u003c/p>\n\u003cp>The old-fashioned branding is reminiscent of the early port shipping days in San Francisco, with anchor emblems and vintage fonts. “It’s a classic. Everybody knows Anchor Brewing because of the Steam beer and Foghorn,” said Costello, noting that one of his favorites doesn’t appear on the list of labels the company recently applied for. “I might have gone with the porter.”\u003c/p>\n\u003cfigure id=\"attachment_12089773\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12089773\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/07/231209-FormerAnchorWorkers-07-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An attendee holds Anchor Cooperative flyers as co-op members share information about their efforts to buy back the intellectual property of Anchor Brewery in hopes of beginning the brewery anew at an SF BuzzWorks event serving their last Anchor Brewing kegs and Anchor Christmas Ales in San Francisco on Dec. 9, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rumors have swirled online about \u003ca href=\"https://www.reddit.com/r/sanfrancisco/comments/1tae2e4/anchor_brewing_in_potrero_hill_reopening_soon/\">seeing people\u003c/a> inside the old Anchor brewery in Potrero Hill. On June 19, Ulukaya posted a photo of himself watching a World Cup match \u003ca href=\"https://www.instagram.com/p/DZx_jEPBsQJ/\">from inside the Anchor taproom\u003c/a> to his personal Instagram account.\u003c/p>\n\u003cp>Costello, who now works for a brewery in Alameda, said he hadn’t been aware of the label approvals but was excited to see some movement. Several Anchor brewery alumni recently gathered at the San Francisco bar Buzzworks to rally \u003ca href=\"https://www.kqed.org/news/11969893/former-anchor-workers-move-forward-with-efforts-to-resurrect-beloved-sf-beer\">support for their union\u003c/a>, which was part of ILWU Local 6.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Costello said he and several former workers said they are open to returning, and they held the event to drum up energy behind their efforts to return as a unionized brewery.\u003c/p>\n\u003cp>Anchor Steam beer is hard to come by these days with production on hiatus, but Costello said the bar owner pulled out a reserved case for the event.\u003c/p>\n\u003cp>He added that the former workers have not received any direct communications from Ulukaya.\u003c/p>\n\u003cp>“Workers are still here, and we’re still ready to take our jobs back and ready to get to work,” Costello said. Other former workers have also moved in different directions, but Costello said there is plenty of interest among former brewery workers in coming back and excitement for taps to turn on again.\u003c/p>\n\u003cp>On Thursday, Anchor’s Potrero Hill building was quiet. But a couple of cars were in the parking lot, and behind a chain-linked fence surrounding the taproom, lights were on inside and loading dock doors were wide open.\u003c/p>\n\u003cp>“It feels like it’s going to happen pretty soon,” Costello said.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "funding-secured-for-california-program-providing-fruits-and-veggies-to-low-income-families",
"title": "Funding Secured for California Program Providing Fruits and Veggies to Low-Income Families",
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"headTitle": "Funding Secured for California Program Providing Fruits and Veggies to Low-Income Families | KQED",
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"content": "\u003cp>An \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">EBT program\u003c/a> providing extra money for fruits and vegetables for families on CalFresh will live to see the rest of the year, Fremont Assemblymember Alex Lee and food justice advocates announced Wednesday afternoon.\u003c/p>\n\u003cp>According to \u003ca href=\"https://lee.asmdc.org/press-releases/20260701-assemblymember-alex-lee-secures-20-million-restart-calfresh-fruit-and\">a news release\u003c/a> from Lee’s office, $20 million has been set aside in the 2026-27 state budget to keep the program alive.\u003c/p>\n\u003cp>“At a time when the federal government is gutting our social services, the program has been crucial to combating food insecurity statewide,” Lee said. “It serves as a national model for reducing hunger, delivering real dollars back into the pockets of over half a million people.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">CalFresh Fruit and Vegetable EBT Program\u003c/a> provides recipients with up to $60 of free produce each month, in addition to their regular benefits.\u003c/p>\n\u003cp>The program works like this: When customers purchase food at \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">participating markets\u003c/a>, like Arteaga’s Food Center in San José, they just swipe their Electronic Benefit Transfer (EBT) card. For every purchase of fresh fruits and vegetables with that card, customers receive an instant rebate each month, applied to their card. The rebate money can be spent on any food or goods covered by CalFresh, like meat, eggs and dairy. But it is not limited to fruits and vegetables alone.\u003c/p>\n\u003cp>In the month of May alone, the CalFresh Fruit and Vegetable program disbursed over $5 million through EBT cards and served just under 100,000 California households, according to Grecia Marquez-Nieblas, senior manager at the food policy nonprofit Fullwell, which has \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">backed the program\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12064448\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12064448\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A person stands across advertisements for CalFresh as she holds her groceries from the Alameda Food Bank at the 12th Street BART Station in Oakland on Nov. 14, 2025. \u003ccite>(Tâm Vũ/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But last month, \u003ca href=\"https://www.kqed.org/news/12086730/a-california-program-providing-fruits-and-veggies-to-low-income-families-is-running-out\">food security advocates expressed concern\u003c/a> over the program’s possible termination, pointing to the limited, one-time allocation of $36 million from the \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">2025-26\u003c/a> state budget, which was beginning to dwindle\u003c/p>\n\u003cp>“Overwhelmingly, folks have been telling us that they want it to continue, that it’s made a really positive impact on them,” Marquez-Nieblas said to KQED in early June. “Their diabetes is better managed, their high blood pressure is better managed.”\u003c/p>\n\u003cp>According to Lee’s news release, the program was paused at the end of June.\u003c/p>\n\u003cp>Fullwell’s deputy director, Lena Brook, explained in an email to KQED that the CalFresh Fruit and Vegetable EBT Program’s restart date hasn’t been set yet. Brook estimated that the new funding will support the program for around four more months.[aside postID=news_12086730 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2016/09/11104717-thumb-e1764880797557.jpg']“Given that low-income Californians are facing unprecedented economic challenges, this investment in our nutrition safety net could not have come at a better time,” Brook said in the Wednesday news release.\u003c/p>\n\u003cp>The $20 million still falls short of \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">the $100 million\u003c/a> that food advocates at Fullwell hoped to see poured into the program, which would sustain it “for a full year and allow it to expand to additional retail locations to serve more CalFresh families in new regions of the state.”\u003c/p>\n\u003cp>Fullwell’s \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">May fact sheet\u003c/a> estimated that $55 million would keep the program active for a full year without interruption.\u003c/p>\n\u003cp>Food security advocates like Brook have emphasized the need for the state to support CalFresh recipients after the effects of President Donald Trump’s H.R.1 cuts dawned on California.\u003c/p>\n\u003cp>In April, most \u003ca href=\"https://www.kqed.org/news/12078168/april-1-snap-food-stamps-cal-fresh-eligibility-change-2026-immigrants-refugees-asylum-seekers-recertify-where-to-find-food-bank\">humanitarian immigrants in California \u003c/a>lost eligibility for the Supplemental Nutrition Assistance Program, or SNAP. Two months later, for the first time since the COVID-19 pandemic, California \u003ca href=\"https://www.kqed.org/news/12083922/calfresh-snap-new-work-requirements-rules-2026-hr1-eligibility-who-is-exempt-food-stamps\">began enforcing new and more rigorous federal guidelines\u003c/a> that require some CalFresh recipients to work 20 hours a week, or an average of 80 hours a month — with a stark reduction in food benefits for those who don’t fulfill those requirements.\u003c/p>\n\u003cp>“This $20 million in program funding will help bridge the significant gap created by H.R. 1 spending cuts and ensure that California’s most vulnerable populations are able to afford the nutritious food they need and want,” Brook said.\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Last month, food advocates rang the alarm over the CalFresh Fruit and Vegetable EBT Program’s possible termination due to a lack of funding in this year’s state budget.",
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"title": "Funding Secured for California Program Providing Fruits and Veggies to Low-Income Families | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">EBT program\u003c/a> providing extra money for fruits and vegetables for families on CalFresh will live to see the rest of the year, Fremont Assemblymember Alex Lee and food justice advocates announced Wednesday afternoon.\u003c/p>\n\u003cp>According to \u003ca href=\"https://lee.asmdc.org/press-releases/20260701-assemblymember-alex-lee-secures-20-million-restart-calfresh-fruit-and\">a news release\u003c/a> from Lee’s office, $20 million has been set aside in the 2026-27 state budget to keep the program alive.\u003c/p>\n\u003cp>“At a time when the federal government is gutting our social services, the program has been crucial to combating food insecurity statewide,” Lee said. “It serves as a national model for reducing hunger, delivering real dollars back into the pockets of over half a million people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.kqed.org/news/12066120/calfresh-snap-benefits-free-food-stamps-fruit-vegetables-ebt-program\">CalFresh Fruit and Vegetable EBT Program\u003c/a> provides recipients with up to $60 of free produce each month, in addition to their regular benefits.\u003c/p>\n\u003cp>The program works like this: When customers purchase food at \u003ca href=\"https://www.cdss.ca.gov/inforesources/ebt/california-fruit-vegetable-ebt-pilot-project\">participating markets\u003c/a>, like Arteaga’s Food Center in San José, they just swipe their Electronic Benefit Transfer (EBT) card. For every purchase of fresh fruits and vegetables with that card, customers receive an instant rebate each month, applied to their card. The rebate money can be spent on any food or goods covered by CalFresh, like meat, eggs and dairy. But it is not limited to fruits and vegetables alone.\u003c/p>\n\u003cp>In the month of May alone, the CalFresh Fruit and Vegetable program disbursed over $5 million through EBT cards and served just under 100,000 California households, according to Grecia Marquez-Nieblas, senior manager at the food policy nonprofit Fullwell, which has \u003ca href=\"https://www.fullwell.us/fruit-vegetable-supplemental-benefits\">backed the program\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_12064448\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12064448\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251113-SNAPDELAYSFEATURE01284_TV-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A person stands across advertisements for CalFresh as she holds her groceries from the Alameda Food Bank at the 12th Street BART Station in Oakland on Nov. 14, 2025. \u003ccite>(Tâm Vũ/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But last month, \u003ca href=\"https://www.kqed.org/news/12086730/a-california-program-providing-fruits-and-veggies-to-low-income-families-is-running-out\">food security advocates expressed concern\u003c/a> over the program’s possible termination, pointing to the limited, one-time allocation of $36 million from the \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">2025-26\u003c/a> state budget, which was beginning to dwindle\u003c/p>\n\u003cp>“Overwhelmingly, folks have been telling us that they want it to continue, that it’s made a really positive impact on them,” Marquez-Nieblas said to KQED in early June. “Their diabetes is better managed, their high blood pressure is better managed.”\u003c/p>\n\u003cp>According to Lee’s news release, the program was paused at the end of June.\u003c/p>\n\u003cp>Fullwell’s deputy director, Lena Brook, explained in an email to KQED that the CalFresh Fruit and Vegetable EBT Program’s restart date hasn’t been set yet. Brook estimated that the new funding will support the program for around four more months.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Given that low-income Californians are facing unprecedented economic challenges, this investment in our nutrition safety net could not have come at a better time,” Brook said in the Wednesday news release.\u003c/p>\n\u003cp>The $20 million still falls short of \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">the $100 million\u003c/a> that food advocates at Fullwell hoped to see poured into the program, which would sustain it “for a full year and allow it to expand to additional retail locations to serve more CalFresh families in new regions of the state.”\u003c/p>\n\u003cp>Fullwell’s \u003ca href=\"https://static1.squarespace.com/static/66184abd58ff422558949380/t/6a0669dde25eb37abe71018c/1778805213910/Supplemental+Benefits+2026-27+Budget+Fact+Sheet+5.14.26.pdf\">May fact sheet\u003c/a> estimated that $55 million would keep the program active for a full year without interruption.\u003c/p>\n\u003cp>Food security advocates like Brook have emphasized the need for the state to support CalFresh recipients after the effects of President Donald Trump’s H.R.1 cuts dawned on California.\u003c/p>\n\u003cp>In April, most \u003ca href=\"https://www.kqed.org/news/12078168/april-1-snap-food-stamps-cal-fresh-eligibility-change-2026-immigrants-refugees-asylum-seekers-recertify-where-to-find-food-bank\">humanitarian immigrants in California \u003c/a>lost eligibility for the Supplemental Nutrition Assistance Program, or SNAP. Two months later, for the first time since the COVID-19 pandemic, California \u003ca href=\"https://www.kqed.org/news/12083922/calfresh-snap-new-work-requirements-rules-2026-hr1-eligibility-who-is-exempt-food-stamps\">began enforcing new and more rigorous federal guidelines\u003c/a> that require some CalFresh recipients to work 20 hours a week, or an average of 80 hours a month — with a stark reduction in food benefits for those who don’t fulfill those requirements.\u003c/p>\n\u003cp>“This $20 million in program funding will help bridge the significant gap created by H.R. 1 spending cuts and ensure that California’s most vulnerable populations are able to afford the nutritious food they need and want,” Brook said.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "cupertino-cantonese-roast-duck-changsha-noodle-late-night",
"title": "This Late-Night Noodle House Slings the South Bay’s Tastiest Roast Duck",
"publishDate": 1783008000,
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"headTitle": "This Late-Night Noodle House Slings the South Bay’s Tastiest Roast Duck | KQED",
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"content": "\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg\" alt=\"Illustration: Two men devouring Chinese roast duck and rice noodles.\" class=\"wp-image-13991073\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">At Changshan Rice Noodles, the star of the menu is the Cantonese-style roast duck. The Cupertino restaurant is open until midnight most nights. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. \u003c/em>\u003c/p>\n\n\n\n\u003cp>If you’ve ever wondered where all the young Asian Americans in \u003ca href=\"https://www.kqed.org/arts/tag/cupertino\">Cupertino\u003c/a> hang out late at night, all you need to do is visit the Cupertino Village shopping plaza. \u003c/p>\n\n\n\n\u003cp>At around 9:15 on a recent Friday night, the entire plaza was positively swarming with Asian teens and twentysomethings. On one side of the parking lot, a swanky hip-hop dance studio and a Mandarin-friendly board game club hosting a Dungeons & Dragons night each attracted their own particular flavor of Asian youth culture. On the other side was one of the longest lines that I’ve \u003cem>ever\u003c/em> seen queued up outside a boba shop. (The new Charlie’s Tea was running a buy-one-get-one special for its grand opening, it turns out.)\u003c/p>\n\n\n\n\u003cp>We’d come in search of a late-night Chinese feast, but what we found wasn’t just one solitary restaurant that happened to stay open late. Instead, the whole shopping center buzzed with youthful energy and excitement. \u003c/p>\n\n\n\n\u003cp>Our intended destination, Changsha Rice Noodles, aka \u003ca href=\"https://changsha-mifen.com/\">Changsha Mifen\u003c/a> (长沙米粉) — or “Jade Tea BBQ,” according to the restaurant’s only sign in English — stays open until midnight most nights, tucked away on the far end of the busy plaza. It’s part of a crop of newer, semi-mysterious Chinese restaurants in the South Bay that always seem to be in the middle of a rebrand. In Changsha’s case, it seems the folks who run Jade Tea Garden, the Cantonese banquet hall on the other side of the building, decided last fall to try their hand at Hunan-style street noodles. The two restaurants share a big kitchen in the middle — hence the confusing signage and hodgepodge menu combining two regional cuisines that don’t normally have much to do with each other. Certainly it’s the only place I know of that specializes in Hunan rice noodles \u003cem>and \u003c/em>Cantonese barbecue. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg\" alt='Illustration: Exterior of a restaurant lit up at night. The sign reads \"Jade Tea BBQ.\"' class=\"wp-image-13991072\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Also known as “Jade Tea BBQ,” the restaurant is located in the Cupertino Village shopping plaza — a hugely popular late-night hangout spot for young Asian Americans. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>My suggestion? They may want to consider renaming the restaurant “Jade Duck House,” because the duck is the one must-order dish — the thing that stands out as soon as you walk in the door. In back, dozens of the birds dangled from metal hooks, some already roasted to a gorgeously well-burnished golden brown. Many more hung in various stages of an air-drying process calibrated to yield the crispiest possible skin. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During our visit, Changsha was running an incredible special — $15 for half a “Guangzhou roast duck” (discounted from $22). This was some of the tastiest Cantonese-style roast duck I’ve had anywhere in the United States. The skin was outrageously crispy without being greasy; the layer of flavorful fat had rendered down to soft, melty nubs. The meat itself? Impossibly tender and juicy. On the plate, a nice little “jus” of sweet soy sauce mixed with the duck’s fatty drippings made for a heavenly dipping sauce.\u003c/p>\n\n\n\n\u003cp>The duck is so good, all you really need to add is a bowl of white rice to assemble a satisfying meal. But the restaurant’s other specialty — rice noodles prepared in the style associated with Changsha, Hunan’s capital city — is also worth trying. These come in a variety of both soupy and dry versions. We thoroughly enjoyed the restaurant’s solid, flavorful take on beef noodle soup, which came topped with mustard greens and a scattering of raw chopped garlic. A dry version topped with scrambled eggs, pickled mustard stems and chopped chilies had its own homey, rustic kind of charm. \u003c/p>\n\n\n\n\u003cp>In both dishes, the rice noodles themselves were the most memorable component: round and white like spaghetti and cooked just shy of soggy, but with a pleasant, chewy bite in the center. They were very, very slurpable.\u003c/p>\n\n\n\n\n\n\u003cp>Really, though, everything we ordered was incredibly tasty — the bright and vinegary cucumber salad; the big, fleshy grilled oysters; the fried black stinky tofu, which had a delightfully squishy texture that helped soak up all the juices from the accompanying mala sauce. If there’s any running theme to the menu, it’s that the kitchen uses a metric ton of raw garlic, chopping it up small or into big chunks, tossing it willy-nilly, it feels like, into almost every dish. We loved it.\u003c/p>\n\n\n\n\u003cp>Changsha Rice Noodles is one of those spots where you order via QR code, and the service is brusque and impersonal if not actively unfriendly. But the food itself is \u003cem>full\u003c/em> of soul. \u003c/p>\n\n\n\n\u003cp>And based on the jam-packed dining room we encountered, it’s clear they’ve struck on a winning combination. Even well past 10 p.m., the restaurant felt every bit as busy and rambunctious as any of the other Asian hangout spots in Cupertino Village. There were families with kids out past their bedtime. Lovey-dovey Gen Z couples doing that cutesy thing you see young couples do in Asia, sitting next to each other on the same side of the table even though they’re only a party of two. As far as we could tell, everyone was Chinese.\u003c/p>\n\n\n\n\u003cp>Of course, everyone had ordered the duck. And, just like us, they all cleaned their plates.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/changshamifen/\">\u003cem>Changsha Rice Noodles\u003c/em>\u003c/a>\u003cem> is open Monday to Saturday 11 a.m.–2:30 p.m. and 4:30 p.m.–midnight, and Sunday 11 a.m. to 3 p.m. and 4:30–9 p.m. at 10911 N. Wolfe Rd. Ste. B (in the Cupertino Village shopping plaza).\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
"blocks": [
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-600x600.jpg 600w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg\" alt=\"Illustration: Two men devouring Chinese roast duck and rice noodles.\" class=\"wp-image-13991073\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">At Changshan Rice Noodles, the star of the menu is the Cantonese-style roast duck. The Cupertino restaurant is open until midnight most nights.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg\" alt=\"Illustration: Two men devouring Chinese roast duck and rice noodles.\" class=\"wp-image-13991073\" />\u003cfigcaption class=\"wp-element-caption\">At Changshan Rice Noodles, the star of the menu is the Cantonese-style roast duck. The Cupertino restaurant is open until midnight most nights.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. \u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. \u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>If you’ve ever wondered where all the young Asian Americans in \u003ca href=\"https://www.kqed.org/arts/tag/cupertino\">Cupertino\u003c/a> hang out late at night, all you need to do is visit the Cupertino Village shopping plaza. \u003c/p>\n",
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"\n\u003cp>If you’ve ever wondered where all the young Asian Americans in \u003ca href=\"https://www.kqed.org/arts/tag/cupertino\">Cupertino\u003c/a> hang out late at night, all you need to do is visit the Cupertino Village shopping plaza. \u003c/p>\n"
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"innerHTML": "\n\u003cp>At around 9:15 on a recent Friday night, the entire plaza was positively swarming with Asian teens and twentysomethings. On one side of the parking lot, a swanky hip-hop dance studio and a Mandarin-friendly board game club hosting a Dungeons & Dragons night each attracted their own particular flavor of Asian youth culture. On the other side was one of the longest lines that I’ve \u003cem>ever\u003c/em> seen queued up outside a boba shop. (The new Charlie’s Tea was running a buy-one-get-one special for its grand opening, it turns out.)\u003c/p>\n",
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"\n\u003cp>At around 9:15 on a recent Friday night, the entire plaza was positively swarming with Asian teens and twentysomethings. On one side of the parking lot, a swanky hip-hop dance studio and a Mandarin-friendly board game club hosting a Dungeons & Dragons night each attracted their own particular flavor of Asian youth culture. On the other side was one of the longest lines that I’ve \u003cem>ever\u003c/em> seen queued up outside a boba shop. (The new Charlie’s Tea was running a buy-one-get-one special for its grand opening, it turns out.)\u003c/p>\n"
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"innerHTML": "\n\u003cp>We’d come in search of a late-night Chinese feast, but what we found wasn’t just one solitary restaurant that happened to stay open late. Instead, the whole shopping center buzzed with youthful energy and excitement. \u003c/p>\n",
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"\n\u003cp>We’d come in search of a late-night Chinese feast, but what we found wasn’t just one solitary restaurant that happened to stay open late. Instead, the whole shopping center buzzed with youthful energy and excitement. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Our intended destination, Changsha Rice Noodles, aka \u003ca href=\"https://changsha-mifen.com/\">Changsha Mifen\u003c/a> (长沙米粉) — or “Jade Tea BBQ,” according to the restaurant’s only sign in English — stays open until midnight most nights, tucked away on the far end of the busy plaza. It’s part of a crop of newer, semi-mysterious Chinese restaurants in the South Bay that always seem to be in the middle of a rebrand. In Changsha’s case, it seems the folks who run Jade Tea Garden, the Cantonese banquet hall on the other side of the building, decided last fall to try their hand at Hunan-style street noodles. The two restaurants share a big kitchen in the middle — hence the confusing signage and hodgepodge menu combining two regional cuisines that don’t normally have much to do with each other. Certainly it’s the only place I know of that specializes in Hunan rice noodles \u003cem>and \u003c/em>Cantonese barbecue. \u003c/p>\n",
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"\n\u003cp>Our intended destination, Changsha Rice Noodles, aka \u003ca href=\"https://changsha-mifen.com/\">Changsha Mifen\u003c/a> (长沙米粉) — or “Jade Tea BBQ,” according to the restaurant’s only sign in English — stays open until midnight most nights, tucked away on the far end of the busy plaza. It’s part of a crop of newer, semi-mysterious Chinese restaurants in the South Bay that always seem to be in the middle of a rebrand. In Changsha’s case, it seems the folks who run Jade Tea Garden, the Cantonese banquet hall on the other side of the building, decided last fall to try their hand at Hunan-style street noodles. The two restaurants share a big kitchen in the middle — hence the confusing signage and hodgepodge menu combining two regional cuisines that don’t normally have much to do with each other. Certainly it’s the only place I know of that specializes in Hunan rice noodles \u003cem>and \u003c/em>Cantonese barbecue. \u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-600x600.jpg 600w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg\" alt=\"Illustration: Exterior of a restaurant lit up at night. The sign reads "Jade Tea BBQ."\" class=\"wp-image-13991072\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Also known as “Jade Tea BBQ,” the restaurant is located in the Cupertino Village shopping plaza — a hugely popular late-night hangout spot for young Asian Americans.\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg\" alt=\"Illustration: Exterior of a restaurant lit up at night. The sign reads "Jade Tea BBQ."\" class=\"wp-image-13991072\" />\u003cfigcaption class=\"wp-element-caption\">Also known as “Jade Tea BBQ,” the restaurant is located in the Cupertino Village shopping plaza — a hugely popular late-night hangout spot for young Asian Americans.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>My suggestion? They may want to consider renaming the restaurant “Jade Duck House,” because the duck is the one must-order dish — the thing that stands out as soon as you walk in the door. In back, dozens of the birds dangled from metal hooks, some already roasted to a gorgeously well-burnished golden brown. Many more hung in various stages of an air-drying process calibrated to yield the crispiest possible skin. \u003c/p>\n",
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"\n\u003cp>My suggestion? They may want to consider renaming the restaurant “Jade Duck House,” because the duck is the one must-order dish — the thing that stands out as soon as you walk in the door. In back, dozens of the birds dangled from metal hooks, some already roasted to a gorgeously well-burnished golden brown. Many more hung in various stages of an air-drying process calibrated to yield the crispiest possible skin. \u003c/p>\n"
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"innerHTML": "\n\u003cp>During our visit, Changsha was running an incredible special — $15 for half a “Guangzhou roast duck” (discounted from $22). This was some of the tastiest Cantonese-style roast duck I’ve had anywhere in the United States. The skin was outrageously crispy without being greasy; the layer of flavorful fat had rendered down to soft, melty nubs. The meat itself? Impossibly tender and juicy. On the plate, a nice little “jus” of sweet soy sauce mixed with the duck’s fatty drippings made for a heavenly dipping sauce.\u003c/p>\n",
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"\n\u003cp>During our visit, Changsha was running an incredible special — $15 for half a “Guangzhou roast duck” (discounted from $22). This was some of the tastiest Cantonese-style roast duck I’ve had anywhere in the United States. The skin was outrageously crispy without being greasy; the layer of flavorful fat had rendered down to soft, melty nubs. The meat itself? Impossibly tender and juicy. On the plate, a nice little “jus” of sweet soy sauce mixed with the duck’s fatty drippings made for a heavenly dipping sauce.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The duck is so good, all you really need to add is a bowl of white rice to assemble a satisfying meal. But the restaurant’s other specialty — rice noodles prepared in the style associated with Changsha, Hunan’s capital city — is also worth trying. These come in a variety of both soupy and dry versions. We thoroughly enjoyed the restaurant’s solid, flavorful take on beef noodle soup, which came topped with mustard greens and a scattering of raw chopped garlic. A dry version topped with scrambled eggs, pickled mustard stems and chopped chilies had its own homey, rustic kind of charm. \u003c/p>\n",
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"\n\u003cp>The duck is so good, all you really need to add is a bowl of white rice to assemble a satisfying meal. But the restaurant’s other specialty — rice noodles prepared in the style associated with Changsha, Hunan’s capital city — is also worth trying. These come in a variety of both soupy and dry versions. We thoroughly enjoyed the restaurant’s solid, flavorful take on beef noodle soup, which came topped with mustard greens and a scattering of raw chopped garlic. A dry version topped with scrambled eggs, pickled mustard stems and chopped chilies had its own homey, rustic kind of charm. \u003c/p>\n"
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"innerHTML": "\n\u003cp>In both dishes, the rice noodles themselves were the most memorable component: round and white like spaghetti and cooked just shy of soggy, but with a pleasant, chewy bite in the center. They were very, very slurpable.\u003c/p>\n",
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"\n\u003cp>In both dishes, the rice noodles themselves were the most memorable component: round and white like spaghetti and cooked just shy of soggy, but with a pleasant, chewy bite in the center. They were very, very slurpable.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Really, though, everything we ordered was incredibly tasty — the bright and vinegary cucumber salad; the big, fleshy grilled oysters; the fried black stinky tofu, which had a delightfully squishy texture that helped soak up all the juices from the accompanying mala sauce. If there’s any running theme to the menu, it’s that the kitchen uses a metric ton of raw garlic, chopping it up small or into big chunks, tossing it willy-nilly, it feels like, into almost every dish. We loved it.\u003c/p>\n",
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"\n\u003cp>Really, though, everything we ordered was incredibly tasty — the bright and vinegary cucumber salad; the big, fleshy grilled oysters; the fried black stinky tofu, which had a delightfully squishy texture that helped soak up all the juices from the accompanying mala sauce. If there’s any running theme to the menu, it’s that the kitchen uses a metric ton of raw garlic, chopping it up small or into big chunks, tossing it willy-nilly, it feels like, into almost every dish. We loved it.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Changsha Rice Noodles is one of those spots where you order via QR code, and the service is brusque and impersonal if not actively unfriendly. But the food itself is \u003cem>full\u003c/em> of soul. \u003c/p>\n",
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"\n\u003cp>Changsha Rice Noodles is one of those spots where you order via QR code, and the service is brusque and impersonal if not actively unfriendly. But the food itself is \u003cem>full\u003c/em> of soul. \u003c/p>\n"
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"innerHTML": "\n\u003cp>And based on the jam-packed dining room we encountered, it’s clear they’ve struck on a winning combination. Even well past 10 p.m., the restaurant felt every bit as busy and rambunctious as any of the other Asian hangout spots in Cupertino Village. There were families with kids out past their bedtime. Lovey-dovey Gen Z couples doing that cutesy thing you see young couples do in Asia, sitting next to each other on the same side of the table even though they’re only a party of two. As far as we could tell, everyone was Chinese.\u003c/p>\n",
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"\n\u003cp>And based on the jam-packed dining room we encountered, it’s clear they’ve struck on a winning combination. Even well past 10 p.m., the restaurant felt every bit as busy and rambunctious as any of the other Asian hangout spots in Cupertino Village. There were families with kids out past their bedtime. Lovey-dovey Gen Z couples doing that cutesy thing you see young couples do in Asia, sitting next to each other on the same side of the table even though they’re only a party of two. As far as we could tell, everyone was Chinese.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Of course, everyone had ordered the duck. And, just like us, they all cleaned their plates.\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/changshamifen/\">\u003cem>Changsha Rice Noodles\u003c/em>\u003c/a>\u003cem> is open Monday to Saturday 11 a.m.–2:30 p.m. and 4:30 p.m.–midnight, and Sunday 11 a.m. to 3 p.m. and 4:30–9 p.m. at 10911 N. Wolfe Rd. Ste. B (in the Cupertino Village shopping plaza).\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/changshamifen/\">\u003cem>Changsha Rice Noodles\u003c/em>\u003c/a>\u003cem> is open Monday to Saturday 11 a.m.–2:30 p.m. and 4:30 p.m.–midnight, and Sunday 11 a.m. to 3 p.m. and 4:30–9 p.m. at 10911 N. Wolfe Rd. Ste. B (in the Cupertino Village shopping plaza).\u003c/em>\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg\" alt=\"Illustration: Two men devouring Chinese roast duck and rice noodles.\" class=\"wp-image-13991073\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/Noodles1-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">At Changshan Rice Noodles, the star of the menu is the Cantonese-style roast duck. The Cupertino restaurant is open until midnight most nights. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. \u003c/em>\u003c/p>\n\n\n\n\u003cp>If you’ve ever wondered where all the young Asian Americans in \u003ca href=\"https://www.kqed.org/arts/tag/cupertino\">Cupertino\u003c/a> hang out late at night, all you need to do is visit the Cupertino Village shopping plaza. \u003c/p>\n\n\n\n\u003cp>At around 9:15 on a recent Friday night, the entire plaza was positively swarming with Asian teens and twentysomethings. On one side of the parking lot, a swanky hip-hop dance studio and a Mandarin-friendly board game club hosting a Dungeons & Dragons night each attracted their own particular flavor of Asian youth culture. On the other side was one of the longest lines that I’ve \u003cem>ever\u003c/em> seen queued up outside a boba shop. (The new Charlie’s Tea was running a buy-one-get-one special for its grand opening, it turns out.)\u003c/p>\n\n\n\n\u003cp>We’d come in search of a late-night Chinese feast, but what we found wasn’t just one solitary restaurant that happened to stay open late. Instead, the whole shopping center buzzed with youthful energy and excitement. \u003c/p>\n\n\n\n\u003cp>Our intended destination, Changsha Rice Noodles, aka \u003ca href=\"https://changsha-mifen.com/\">Changsha Mifen\u003c/a> (长沙米粉) — or “Jade Tea BBQ,” according to the restaurant’s only sign in English — stays open until midnight most nights, tucked away on the far end of the busy plaza. It’s part of a crop of newer, semi-mysterious Chinese restaurants in the South Bay that always seem to be in the middle of a rebrand. In Changsha’s case, it seems the folks who run Jade Tea Garden, the Cantonese banquet hall on the other side of the building, decided last fall to try their hand at Hunan-style street noodles. The two restaurants share a big kitchen in the middle — hence the confusing signage and hodgepodge menu combining two regional cuisines that don’t normally have much to do with each other. Certainly it’s the only place I know of that specializes in Hunan rice noodles \u003cem>and \u003c/em>Cantonese barbecue. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg\" alt='Illustration: Exterior of a restaurant lit up at night. The sign reads \"Jade Tea BBQ.\"' class=\"wp-image-13991072\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/noodles2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Also known as “Jade Tea BBQ,” the restaurant is located in the Cupertino Village shopping plaza — a hugely popular late-night hangout spot for young Asian Americans. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>My suggestion? They may want to consider renaming the restaurant “Jade Duck House,” because the duck is the one must-order dish — the thing that stands out as soon as you walk in the door. In back, dozens of the birds dangled from metal hooks, some already roasted to a gorgeously well-burnished golden brown. Many more hung in various stages of an air-drying process calibrated to yield the crispiest possible skin. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During our visit, Changsha was running an incredible special — $15 for half a “Guangzhou roast duck” (discounted from $22). This was some of the tastiest Cantonese-style roast duck I’ve had anywhere in the United States. The skin was outrageously crispy without being greasy; the layer of flavorful fat had rendered down to soft, melty nubs. The meat itself? Impossibly tender and juicy. On the plate, a nice little “jus” of sweet soy sauce mixed with the duck’s fatty drippings made for a heavenly dipping sauce.\u003c/p>\n\n\n\n\u003cp>The duck is so good, all you really need to add is a bowl of white rice to assemble a satisfying meal. But the restaurant’s other specialty — rice noodles prepared in the style associated with Changsha, Hunan’s capital city — is also worth trying. These come in a variety of both soupy and dry versions. We thoroughly enjoyed the restaurant’s solid, flavorful take on beef noodle soup, which came topped with mustard greens and a scattering of raw chopped garlic. A dry version topped with scrambled eggs, pickled mustard stems and chopped chilies had its own homey, rustic kind of charm. \u003c/p>\n\n\n\n\u003cp>In both dishes, the rice noodles themselves were the most memorable component: round and white like spaghetti and cooked just shy of soggy, but with a pleasant, chewy bite in the center. They were very, very slurpable.\u003c/p>\n\n\n\n\n\n\u003cp>Really, though, everything we ordered was incredibly tasty — the bright and vinegary cucumber salad; the big, fleshy grilled oysters; the fried black stinky tofu, which had a delightfully squishy texture that helped soak up all the juices from the accompanying mala sauce. If there’s any running theme to the menu, it’s that the kitchen uses a metric ton of raw garlic, chopping it up small or into big chunks, tossing it willy-nilly, it feels like, into almost every dish. We loved it.\u003c/p>\n\n\n\n\u003cp>Changsha Rice Noodles is one of those spots where you order via QR code, and the service is brusque and impersonal if not actively unfriendly. But the food itself is \u003cem>full\u003c/em> of soul. \u003c/p>\n\n\n\n\u003cp>And based on the jam-packed dining room we encountered, it’s clear they’ve struck on a winning combination. Even well past 10 p.m., the restaurant felt every bit as busy and rambunctious as any of the other Asian hangout spots in Cupertino Village. There were families with kids out past their bedtime. Lovey-dovey Gen Z couples doing that cutesy thing you see young couples do in Asia, sitting next to each other on the same side of the table even though they’re only a party of two. As far as we could tell, everyone was Chinese.\u003c/p>\n\n\n\n\u003cp>Of course, everyone had ordered the duck. And, just like us, they all cleaned their plates.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/changshamifen/\">\u003cem>Changsha Rice Noodles\u003c/em>\u003c/a>\u003cem> is open Monday to Saturday 11 a.m.–2:30 p.m. and 4:30 p.m.–midnight, and Sunday 11 a.m. to 3 p.m. and 4:30–9 p.m. at 10911 N. Wolfe Rd. Ste. B (in the Cupertino Village shopping plaza).\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Who doesn’t enjoy the unmistakable aroma of warm, buttery pretzels – you know the one – that delicious scent that stops you in your tracks at a mall, airport, or ballpark? But have you ever wondered about its peculiar shape? Or maybe where it came from and who invented it? Well, this twisted piece of delicious dough has been working its magic on humans for centuries and in this episode of Beyond the Menu we unravel the history of this delicious snack. From ancient Celtic fertility rites to Italian monks and prohibition movements here in the U.S., join us as we unravel centuries of pretzel lore that will make you appreciate this staple snack in a whole new way. And let’s just say there is nothing stale about this tale.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund\u003c/p>\n\u003cp>Read More:\u003c/p>\n\u003cp>\u003ca href=\"https://squabisch.com/\">Squabisch\u003c/a>\u003cbr>\n\u003ca href=\"https://www.heinzelcheese.de/lesen/\">Ursula Heinzelmann\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\">Dr. William Woys Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.heinzhistorycenter.org/blog/western-pennsylvania-history-pretzels-and-prohibition/#_ednref1\">Leslie Przybylek\u003c/a>\u003cbr>\n\u003ca href=\"https://theconversation.com/how-the-pretzel-went-from-soft-to-hard-and-other-little-known-facts-about-one-of-the-worlds-favorite-snacks-95409\">Jeffrey Miller\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who doesn’t enjoy the unmistakable aroma of warm, buttery pretzels – you know the one – that delicious scent that stops you in your tracks at a mall, airport, or ballpark? But have you ever wondered about its peculiar shape? Or maybe where it came from and who invented it? Well, this twisted piece of delicious dough has been working its magic on humans for centuries and in this episode of Beyond the Menu we unravel the history of this delicious snack. From ancient Celtic fertility rites to Italian monks and prohibition movements here in the U.S., join us as we unravel centuries of pretzel lore that will make you appreciate this staple snack in a whole new way. And let’s just say there is nothing stale about this tale.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund\u003c/p>\n\u003cp>Read More:\u003c/p>\n\u003cp>\u003ca href=\"https://squabisch.com/\">Squabisch\u003c/a>\u003cbr>\n\u003ca href=\"https://www.heinzelcheese.de/lesen/\">Ursula Heinzelmann\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\">Dr. William Woys Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.heinzhistorycenter.org/blog/western-pennsylvania-history-pretzels-and-prohibition/#_ednref1\">Leslie Przybylek\u003c/a>\u003cbr>\n\u003ca href=\"https://theconversation.com/how-the-pretzel-went-from-soft-to-hard-and-other-little-known-facts-about-one-of-the-worlds-favorite-snacks-95409\">Jeffrey Miller\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>On a scorching summer day, the quest for the perfect Michelada leads us on an exploration of one of Mexico’s most beloved condiments: chamoy. The irresistible blend of salty, sweet, and spicy flavors found in this sauce has become a star in Mexican cuisine, enhancing everything from fruits and candy to drinks. But where did chamoy come from? Was it introduced by Filipino-Chinese immigrants or the Japanese? And what exactly is its connection to Hawaii? Join us on this delicious journey as we uncover the global roots of this popular Mexican condiment that will leave your taste buds tingling and your mind buzzing with curiosity.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund\u003c/p>\n\u003cp>Read More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://tastecooking.com/spicy-sour-ruby-red-appeal-chamoy/\">The Spicy, Sour, Ruby-Red Appeal of Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com/2016/06/molli-chamoy-sauce-go-figure.html\">Molli Chamoy Sauce: Go Figure\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://masaamerica.com/2021/06/17/chamoy/\">History, The Kitchen – Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.eater.com/2017/3/6/14809056/chamoy-how-to-use\">Why Chefs Are Turning the Spotlight on Chamoy\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.npr.org/sections/thesalt/2017/01/17/508395673/chamoy-is-mexico-s-flavor-fiesta-condiment-courtesy-of-china\">Chamoy Is Mexico’s Flavor Fiesta Condiment, Courtesy Of China\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://heritagesofmigration.wordpress.com/wp-content/uploads/2016/11/icich-buenos-aires-argentina-20171.pdf\">The Intangible Heritage of Migration: Challenges and Possibilities\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.expressnews.com/food/article/Chamoy-the-salty-candy-vs-chamoy-the-sauce-16268627.php\">Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.chicanonuevo.com\">Abraham Nuñez\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://www.lesleytellez.com\">Lesley Tellez\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Books-Ellen-Riojas-Clark/s?rh=n%3A283155%2Cp_27%3AEllen+Riojas+Clark\">Ellen Riojas Clark\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com\">Rachel Lauden\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s most popular dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-returns-in-july-with-a-wine-country-special",
"title": "Check, Please! Bay Area Returns in July With a Wine Country Special",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=s1DZDumyrUQ\u003c/p>\n\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Returns in July With a Wine Country Special | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/s1DZDumyrUQ'\n title='//www.youtube.com/embed/s1DZDumyrUQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-oles-waffle-shop-korean-superette-pazzo",
"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-merchant-roots-tchaka-creekside-bakery",
"title": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery",
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"headTitle": "Check, Please! Bay Area reviews: Merchant Roots, T’Chaka, Creekside Bakery | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> The welcome tea — it’s a really fun setup. It gives people a little opportunity to sort of build suspense before the menu begins. People get a little dose of our outdoor patio while they watch the mushroom tea literally anti-gravity infuse in these really cool coffee machines that we have. When that gets served, we bring a little truffle-buttered crumpet along the side. So it’s really just a very warming, delicate, but at the same time, rich mushroom experience to kick-start the menu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 3, airs Thursday, May 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience. Our guests where guests “foraged” for playful bites like the Shiitaco, savored dishes like the porcini amaranth tamal with mole negro, and uncovered candy cap canelés. Over in Old Oakland’s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew, crispy citrus-marinated griot with crispy tostones, jerk shrimp, and akra, all best enjoyed with Haitian beer. The episode wraps up in Novato at \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, a longtime neighborhood favorite overlooking Novato Creek, where locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, princess cake slices crowned with marzipan roses, and impeccably gooey chocolate dot cookies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23772 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jean Star, Yev Pusin and Ciarra Barron from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tchakaoak.online/\">\u003cstrong>T’Chaka\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.creeksidebakery.com/\">\u003cstrong>Creekside Bakery \u003c/strong>(Novato)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg\" alt=\"\" width=\"2000\" height=\"2641\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-2000x2641.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-160x211.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-768x1014.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1163x1536.jpeg 1163w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-1551x2048.jpeg 1551w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/05/2103Wines-scaled.jpeg 1938w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.winebow.com/our-brands/lini-910/lini-910-labrusca-rosso/nv\">\u003cspan style=\"color: #339966\">\u003cstrong>Lini 910 “Labrusca” Lambrusco Rosso\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Italy, $19\u003c/em>\u003cbr>\nLini 910 Lambrusco is simply one of the best deals on the wine market today. It’s a versatile sparkling to discover and buy by the case for year-round sipping.\u003c/p>\n\u003cp>The Lini family has been producing artisanal Lambrusco in the Italian region of Emilia since 1910. Currently run by the fourth generation of the family, it’s a female-led producer to know. The wine carries the name “Labrusca,” which refers to the ancient Roman name for indigenous grapes used to make the sunny sparkling red (Rosso) known today as Lambrusco. This ruby-hued, gently fizzy bottling overflows with red berry freshness followed by a crisp, dry finish. It’s an ideal pairing for everything from aged cheeses to spicy Thai curries and smoky barbecue.\u003c/p>\n\u003cp>\u003ca href=\"https://lynmarestate.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Lynmar Estate 2022 “Summit Block” Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California, $93\u003c/em>\u003cbr>\nLooking to splurge on a world-class Pinot Noir? This wine is one to seek out. Described by the winery as a place where “bliss begins,” a perfect way to experience the bliss of Lynmar is by sipping this silky-smooth, elegant Pinot Noir. Crafted from vines planted in a unique spot of their Quail Hill Vineyard, it’s a complex yet approachable red with spicy, dark-berry fruit intensity.\u003c/p>\n\u003cp>Lynmar Estate is a quiet classic. A Northern California producer with a conscience, founders Lynn and Anisya Fritz have cultivated an agricultural destination in the heart of the Russian River Valley. Organically farmed vineyards, acres of vegetable gardens, orchards and olive trees are a treasure trove of delights for their two full-time chefs. Built over a four-decade tenure, Lynmar is a beloved producer with a devoted following of wine and food lovers.\u003c/p>\n\u003cp>\u003ca href=\"https://roblarwinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Roblar 2023 “Gold Collection” Cabernet Franc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Ynez Valley, California $80\u003c/em>\u003cbr>\nThis wine excites me for two reasons: It’s made from Cabernet Franc grapes, and it hails from a producer devoted to making wine, food and art a part of everyday life.\u003c/p>\n\u003cp>Roblar Winery is a family-owned and family-run property situated in the stunning Santa Barbara County wine appellation — the Santa Ynez Valley. Focused on wines from Bordeaux grape varieties, it’s also home to a working farm, art gallery and restaurant.\u003c/p>\n\u003cp>As a fan of the grape variety Cabernet Franc, their opulent bottling is rich and lush with a streak of savory notes and layered dark fruit flavors. It blends the majority of Cabernet Franc with a dollop of Cabernet Sauvignon, its Bordeaux partner. The result is a special, small-production gem to decant and enjoy with a grilled steak, or to stash in your cellar for years to come.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Immersive fine dining in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> You don’t know what’s going to inspire these folks from menu to menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Classic bakeshop creations in Novato.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I think I got like 20 items. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Haitian hospitality in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Big chunks of pork that are really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The Shiitaco was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s a great name, too — the Shiitaco. [ Laughter ] [ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are pediatric dentist Jean Star; calm, clarity and purpose strategist Ciarra Barron; and head of communications Yev Pusin. Welcome, everyone! Are you ready for a fun show?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Yev’s restaurant offers a true culinary adventure where every meal tells a story and every course is part of the theme. From fantastical flavors to playful presentations, diners are taken on an immersive journey that changes according to season. Located in San Francisco’s SoMa neighborhood, it’s Merchant Roots. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> Merchant Roots is a multicourse fine-dining restaurant. We want, within each of those courses, to create as much opportunity for surprise, drama, magic, laughter, the fireworks that are possible within a dining experience. We definitely try to incorporate a lot of whimsy into what we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is so cute!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> A lot of it is drawn from childhood stories and fantasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> That’s a little fairy house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> I actually got my culinary degree from an art school, and we have a workshop on-site that we can use to not only make some of our tablescapes, we do make a lot of our plateware as well, when what we want just doesn’t exist out there. First up, in these seashells, we have our nod to the sea fairies. It’s a very participatory environment here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chef:\u003c/b> Plate them this way so they’re more like a crown.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> All of the staff gets to weigh in on what’s the experience like, how do we serve it, what the food is. And that’s three months of work, followed up with three months of recipe testing. And that’s where the menus come from. Tonight, we’re super excited to present the Feast of Moss Woods. The original inspiration for this theme was the idea of coming upon a secret feast in the forest, left behind by sprites and other forest creatures. And what magical treasures of the woods would they have been feasting on but mushrooms? It’s based on the idea of foraging for your food. We have to hide 84 plates of food within the tablescape before people sit down. There’s actually a secret bite that they don’t discover until considerably later in the menu, and they have to actually use a compass to find it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Gasps ] Ah! [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> These are royal trumpet mushrooms. This is the lion’s mane mushroom. These are oyster mushrooms. Mushrooms are so diverse. We’re trying to take each mushroom and showcase it to the best of our ability for its look, its flavor, its texture — the qualities that it has that make it unique. You have so much opportunity, even in, like, a specific bite of food, because not only do you get to kind of create, like, a special firework, but there’s sort of the law of diminishing returns. Like, once you eat it, it’s gone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Wow. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yeah, that’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Shelton:\u003c/b> People go, “Oh, I wish I had six more of those.” And that’s why sometimes a single bite of food can be the most fun. There is a lot of trust. You don’t know what’s coming. You have to just kind of go for it. We appreciate the trust our guests put in us, and we try to, in exchange, give them something really unique and really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Diner:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Before we get into the food and the atmosphere of this very unique spot, right…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …I want to talk to you a little bit about — you are into it so much, right, you change your wardrobe?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yes. Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> According to the theme.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Absolutely. Depending on the theme, I try to dress up in whatever the theme is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for example, when it was, like, eggshells and broken things, we got a little egg hat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Is that, you know, over hard or over easy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m an over-medium guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay. And the theme for… What’s the theme that you went to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was Feast of the Moss Woods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, I did that one, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So it was all, like, mushroom-based, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yep, and fairies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, fairies. And I think every dish had some form of mushroom in it, including the desserts.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It really is an experience, isn’t it, Ciarra?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I mean, this is not just about going out and eating a few courses. This is what, 16 courses?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 16.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it varies, but it’s always a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Tell me about your experience at this experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay, so it was very cute, very tucked away, so I liked that a lot. It was very intimate. What I really enjoyed is how we started out with the welcome tea. It reminded me a lot of miso soup, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also loved the mushroom tea. It had the taste of, like, cream of mushroom soup. It was delicious. One of my favorite parts of the restaurant was that everybody there gets to work cooking the dishes, the front of house and back of house. So you get to see creativity from so many different chefs and people that work there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what are other dishes then, after the consommé?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> One of my favorite ones — there was a Two Rivers trout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That’s my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was your favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Sierra Trail. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It had, like, bubbles? Foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Would you call it foam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Foam. Foam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It was like foam in the middle of it. It looked just like a river. It had the trout on one side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, trout two ways.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Trout two ways. That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> One trout was smoked with skin on top. It was cooked perfectly. Very, very tender. And then next to it was the trout mousse. And so that’s where you had your trout roe, and you can dip your cracker in there. It was just very cute.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite dish was the chanterelle toast. It was like this little mini grilled cheese, and then it had a mushroom chanterelle sauce on top. And it was small, but it was just so rich and delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Where was that placed in the, you know…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> You know, halfway through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, it was somewhere between the tea, the amuse-bouche, and, like, the wild boar sausage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Right before the wild boar, I think, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, that was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That was my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, it was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That one was my… That one was one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Anything wild.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. You go, Jean. We’ll go around the table with the wild boar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was a wild boar sausage. And I’m not, like, someone who eats wild boar all the time. But I thought that the sausage was, like, a little bit spicy, but not too spicy. And it just went really well with some of the little mushroom accoutrements they had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Another one that was an immediate favorite — it was towards the beginning — was the shiitake taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was basically a shiitake mushroom taco. It was, like, the size of your pinkie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A tiny taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, a tiny taco. I don’t know if you guys can tell me — was it cold? Because I feel like when I…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Okay. It was invigorating. It just turned my senses up. I loved it. It kind of gave off like an oyster or like a shrimp type of texture. And you will definitely want more than one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah. You want like a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, I need a 12-pack.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Was this a favorite of yours, too?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> 14.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I loved the Shiitaco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> One of my other favorite dishes that we had was the chawanmushi. So, it is a steamed custard, comes in a little cup with a black trumpet mushroom. Really smooth custard, served warm. Every little bite is just very delicate.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> That’s another nice thing about the Merchant Roots, is, like, you don’t know what’s going to inspire these folks from menu to menu, and so you’ll get, like, these little pops of other cultures.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Probably the only dinner I’ve had a taco and a chawanmushi at the same time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> There you go. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was another favorite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, there was a mole dish with a porcini mushroom. It was wrapped in a leaf. It was delightful. All the flavors are great, but that one was a standout.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> From the whole meal, I was thinking, what are they going to do for dessert? How are we going to have a mushroom dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, we were drinking this small milkshake and I was like, what is this? This is so delicious, this mini milkshake, and it sort of tastes like maple. And then we come to find out that this is a milkshake that’s made with a candy cap mushroom, which I learned about that evening. So, the dinner ended with a mushroom milkshake, which was unexpected.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes. By the end of dinner, I was very, very full, but I enjoyed the fairy mound. So, the fairy mound is dusted to look like a mound, but inside is coconut. So, who doesn’t like coconut? I love coconut. Very chewy, not too sweet. And then the candy cap cannele — you have to forage it out of the little fairy house. And so that was really fun to find. It had a, like, French toast, bread pudding almost kind of texture, and also very fragrant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did anybody get the wine pairings?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did get the wine pairing. They had a wine from Greece that is aged on the bottom of the ocean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was super cool. It came in an amphora.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, it’s always, like, just weird stuff, which is why I come back every single time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, it isn’t an inexpensive place. Did you feel like, for the experience, you got value from that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. I couldn’t wait to see the person who suggested the restaurant. I was like, oh, let’s see. It’s probably, yeah, over the top. But I am so grateful that you suggested this place. The experience was very immersive, and it was nice to have someone that’s just cooking from their passion and sharing that dish with you. So I really appreciate you for inviting us there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it. Alright. If you would like to try Merchant Roots, it’s located on Mission Street in San Francisco, and the average multicourse tab per person without drinks is around $300. Ciarra has uncovered another rare find — Oakland’s very first Haitian restaurant. It’s a vibrant spot offering crackling griot, hearty stews, and other traditional dishes that are tough to come by in the Bay. Tucked into Swan’s Market in Oakland, it’s T’chaka. \u003cspan class=\"s1\">♪♪\u003c/span> \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felix:\u003c/b> I was born in Haiti, but when I came here, I missed something — the culture, the food. So I said to myself, “I have to become an ambassador for my country.” So I have to create something where Haitian people are going to come and sit, drink, eat, and having fun. T’chaka was my mom’s favorite dish. So I said to myself, “I think I’m going to call the restaurant T’chaka.” T’chaka is made with corn, beans, and pumpkin soup, and you can add either turkey neck or salted pork. So, this is a dish people used to make back home when we were colonized by the French and Spanish people. So, when they go to work early in the morning, they spend the whole day at work, and when they get back at night, they had to cook something very healthy that will give them the energy to get back to work the next day. Whenever you have a bowl of it, it’s like you’re full of energy. [ All cheering ] Whenever you have, like, a party, like a festival back home, the first dish Haitian people are going to have at the table is going to be griot. You get, like, a pork shoulder to marinate. And you always have to have the green onions, the garlic, and the thyme. They got to be there. That will give you the taste that you’re looking for. The next day, you boil it and fry it. So you’re going to have that crispiness on the outside, and the inside is going to be so moist. You cannot have any Haitian dishes without pikliz. It’s shredded cabbage, carrots, and a lot of Scotch bonnets, because pikliz got to be spicy. And the best way to eat it is with the plantain. Every time I put a piece in my mouth, it just tastes — boom! So good. At T’chaka, people that come to the restaurant, they have an experience. Feels like they are in the Caribbean. I’m happy to see so many faces at night enjoying the food, enjoying the drinks. And when they’re leaving, they say, “Hey, you know what? We’ll be back soon because that food is just amazing.” [ All cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s crazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Ciarra, now, this is really unique, isn’t it? We talked about the uniqueness of Merchant Roots, but Oakland’s first Haitian restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, Oakland’s first Haitian Caribbean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, when it comes to culture, I’m just so open to trying different foods.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But I also love spice. So I hope you guys love that spice as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bring on the spice! Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Oh, it’s good. We started with empanadas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> And we also had the… name who I will butcher, but it was the taro root that was deep fried.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The akra. Thank you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Akra.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, you got it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Also one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. I loved that one. Fried taro root, right, which was new to me. I haven’t had that texture before, but it was like a very nice, kind of, like, melty, gooey, but also kept together by the frying. And then it had pikliz on the side. And that was also new to me, but it’s like a spicy coleslaw.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for folks that are going there, know that it is not coleslaw. It is spicy. So, like, that’s an important… That’s an important caveat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And when you go, what do you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Well, first I start with the drinks and… [ Laughter ] Nonalcoholic, but I start with the passion fruit or the ginger sorrel. So, I believe in the benefits. It’s very refreshing. It feels very tropical. It gets me really excited and just ready to try all the next, like, hot flavors. And then we start off with the jerk chicken wings. So, these are smoked, very, very spicy. And the skin is crispy, but it has, like, a little sweet texture from the jerk. And you can’t just have one order. So we left with about two extra orders for the way home. So, I also had the chicken and beef patties as well. So, I call them patties, but they call them empanadas because the place also has, like, I think Spanish and Haitian because, like, Creole, right? And so those are very, very good, and so I really love starting with those dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My favorite thing was the loaded tostones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, that was one of the appetizers. So, a tostone is, like, a little, round, twice-fried green plantain.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And then it has some shredded pork on top, and then a little bit of that pikliz on top, and then some pickled onions as well. So, it was like a delicious, like, one bite where you get the tostone and the pork and the cabbage all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I also had the passion fruit, and it went well with the spicy meal, because I got the spicy shrimp, and they were so spicy that I needed the passion fruit juice to cool it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s fruity and lovely and sweet, but it has such a nice core of acid.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah, they worked well together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> So, for mains, we had the oxtail stew and we got the curry goat. And so we were trying both of them, and I ordered the oxtail stew. My friend Hillary ordered the curry goat. We ended up switching after a bite because I love goat, right? And so, like, to get a goat dish that’s, like, that deep and flavorful… And it’s almost like the stew in a way, but, like, the flavors are so pronounced inside of the goat themselves. Fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what was it about the oxtail stew that sort of made you say, “Let me switch”?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Well, nothing. [ Laughter ] No shade against the oxtail stew. I was just, you know… I was with somebody and they’re like, “It’s too goaty or, like, too grassy.” I’m like, “I love it.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Herbaceous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Exactly. So, we switched for that reason. But we were both helping each other towards the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Have you had the oxtail?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely. That is a staple. That is something that you have to get. You can’t share. I mean, I tried to share as well. I literally was sitting there like, I need to bring this by myself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> So, in this dish, you get very big, chunky pieces of oxtails, but it’s also served with a very aromatic, fluffy rice and beans. And because I love spicy, I get the habanero hot sauce and I top it off in my oxtails.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> My husband got the griot. So, that’s like the fried pork, kind of similar to chicharrones. Delicious. Big chunks of pork that are really crispy, and then some parts are a little more tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Super savory. So, we loved the griot as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The place itself, like, tropical is a good way to frame it. Like a tropical diner, almost, is like how I would describe it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Or, like, tiki.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, that could fit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It was very family-friendly, too. I invited my friend who has a 4-year-old, and they don’t have a kids menu that I saw, but the kid that I was with thought it was really great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, my nephew would like this place because it doesn’t have a lot of green stuff in it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Actually, that’s very true. Nobody forced us to eat too many vegetables, except for some of the pikliz.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, yeah. Also reasonably priced. Like, I would go, like, if I’m in that area — Old Oakland, I think, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes, it’s called Old Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s so good. Yeah. I want to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you’d like to try T’chaka, it’s located on Washington Street inside Swan’s Market in Oakland. The average multicourse tab per person without drinks is around $50. Jean’s hometown favorite has held a special place in her heart ever since she was a child. A mouthwatering assortment of pastries, croissants, and breakfast dishes have kept locals lining up for over 40 years. Nestled in a quiet corner of Novato since 1983, it’s Creekside Bakery. \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> The interesting thing about Creekside is that there’s a lot of tradition and lineage here. We really care about what we’re doing. It’s a huge passion for us. Hospitality is probably more important than the food. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Good, good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Yeah? Fam’s good? ¿Cómo están, chicas?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> We’re good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> Hey, babe. [ Laughing ] Oh, my gosh! The bakery’s been open for 43 years continuously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> Tony Albini was the first baker here, and owner. And then one of his bakers, Glen Sullivan, had it for seven years. And then we bought it in 2005. We love to have variety. We just love the cases to be brimming full.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We try to stay rooted in tradition, but also expanding where we can and really trying to push the boundary on flavor and technique.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Baker:\u003c/b> I’m just laminating the croissant dough. It starts with three layers and it ends up being 24.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have an incredible Viennoiserie program. You’ll see a lot of classic French pastries, like Paris-Brest, classic sort of American Danish that you don’t see anymore. Things like butter horns, bear claws, and then a lot of cool savory items. We have certain recipes we’ve been using for 43 years because they’re not broken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> These are a lot of Tony’s handwritten recipes. My favorite, I think, of all is the Swedish Dream. When I bake it, every time I bake it and I can smell it in the oven, it’s just…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> We have a sprinkle cookie that kids have been getting here since forever, and now they’re not kids anymore, and they’re getting them for their kids. We keep them in the same place in the case. It’s at eye level for the kids. It’s a good sell. The Princess cake is a classic Swedish cake. Maybe I’m biased, but I think ours is really, really, really special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cindy:\u003c/b> I think it’s just the sleek look of the marzipan. It’s just a light dusting of powdered sugar with a marzipan rose, and it’s just pristine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Mmm! Oh, my God, it’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Danny:\u003c/b> My mother is the hardest-working person in the food industry that I’ve ever met. She’s an incredible chef to be mentored under. She’s always here. I’m always here. My sister’s always here. It’s pretty amazing to have someone who’s been making it for 40 years still make your cakes. And you can really taste that difference in quality in the cake. We have every generation here. I have people that are literally just born, a couple days old, to people that are over 100 years old, picking up their birthday cake. Obviously, we cook to nourish people and to take care of people. That’s why we cook and bake, and to make sure people are having a great time and enjoying it is the best thing for us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Jean, this is kind of one of those places — if you know, you know, right? I mean, it’s a hidden gem.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> A hidden gem, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah, it is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> I grew up in Novato, so I have been going to this bakery since I was in second grade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s in the back of this shopping center, right on the Novato Creek, right by this beautiful bridge that you could walk across to go to the library. So, I actually feel like I may have eaten every single thing on the Creekside menu. But one of the best things, I think, is the breakfast sandwich. They make their own brioche bun in-house, so the bun is, like, super, super soft. And then it has a really soft-cooked scrambled egg and it has a little bit of a spicy aioli. I also like to get bacon and avocado on it. And I just think it’s a wonderful breakfast sandwich.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> And my husband and I always talk about how good the ham & cheese croissant is there. And we kind of go different places all across the world, and we’ll compare the ham & cheese croissant at Creekside to other places.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It’s a plethora of things. When you go in there, it’s a feast for your eyes. I ended up getting the apple pecan chicken salad, and it was very delicious. It was served on two milk buns, very fluffy. And you know how they kind of say, like, they have “slap your mama” sauce? Well, this is kind of like “slap your mama” chicken salad. [ Laughter ] So it was really, really good. Like, you wouldn’t want to share. And so, we also ended up getting the vegetarian sandwich, and it was a nine-grain and loads of veggies. So, cucumbers, avocados. But one of my favorite aspects of that dish was the Toma cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> But, yeah, it was so smooth and soft. I enjoyed it so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I got the salmon toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The bread was a showstopper. I wanted to take some home with me, but, like, I’m not allowed to have bread in my house. Otherwise I will eat all the bread in my house. But it was so good. It has little dill on it, herbed chive cream cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> It’s very sumptuous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was huge. I seen someone order one, so it was a decent size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about the pastries?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh! Princess cake! [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Both:\u003c/b> Oh, you got the princess cake!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> That princess cake caught my eye as soon as I walked in the door. It’s just beautiful. They have a green and pink, and it has marzipan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And so, on top, there is a rose as well. And then it’s chewy. And so, it was really nice. I also had the raspberry almond shortbread cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> The cookie? Cookie. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ah! And so, in the middle was a tacky almond drop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> And it paired very well with the raspberry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> They have so many good cookies. And you buy them by the pound, and so every year at Christmas, we go and get a big box of cookies that we keep at our house and eat on Christmas morning. And there has actually been an incident in our family once where we ate all the cookies before Christmas, and so my mom had to go back and get another box of cookies.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was gonna say, Santa was pretty mad he didn’t get a cookie, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I did notice, like, they were weighing the cookie that I bought.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I bought two of them and I was like, I don’t think I’ve ever seen a cookie weighed before.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Like, it was such an interesting experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cookie by the pound.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> It’s a cookie by the pound. My personal favorite is the chocolate dot cookie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> So, it’s a shortbread cookie that has a really good chocolate dot in the middle. The chocolate is tempered perfectly, so it’s like the perfect gooey chocolate center.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> The cookies were great. We also got the seasonal tarts. I just like fruit tarts — my mom’s favorite. So I always order one just to like, okay, let’s see how this one goes. Super tasty. They had blackberries and I think one had some raspberries on there. All the things there were absolutely top-tier. And a pro tip is if you do get a black coffee, they will just refill it for free, so that was really nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, there you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Great tip.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I learned that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I also had the Japanese milk bread cinnamon roll. And so, that’s very different. So, in the Bay Area, a cinnamon roll is a staple. I love cinnamon rolls for the greasy and all that type of jazz. But at this place, I really appreciated all of the homemade ingredients that went into all of the dishes. Actually, a local recommended it. He — I could tell he was there for two days in a row because he said, “Yesterday it was so packed,” and he was there again with his son. And so we just had to try the cinnamon roll, and it was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you drink alongside? You know, when you have…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yeah. We went through the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I had the pumpkin pie latte.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> You know, I’m against violence, but another “slap your mama” drink. [ Laughter ] That drink was really nice. And then the espresso — that was actually my highlight. I really like royal treatment, and so the cup was, like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The princess treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> The cup was, like, Tiffany blue, and it had a heap of brown sugar on the side with a gold stirring spoon, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I feel like I just got a black coffee and, like, now I — now I gotta…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re jealous, aren’t you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> I’m like, I’m usually not in Novato, but now I have an excuse to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Oh, definitely have an excuse. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like it was affordable?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> It was extremely affordable. I think I got like 20 items, though. [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Yeah, I mean, like for me, coming…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You took your assignment seriously. I like that. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> I took my assignment seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Very affordable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. Now they can create their own memories, Jean.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Star:\u003c/b> Yeah. Glad you guys went.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Barron:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pusin:\u003c/b> Thank you. Yeah, thank you. Thank you for recommending it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Creekside Bakery, it’s located on Grant Avenue in Novato, and the average multicourse tab per person without drinks is around $25. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my amazing guests on this week’s show. Jean Star, who shared her nostalgia for Novato’s Creekside Bakery. Ciarra Barron, who introduced us to Haitian delights at T’chaka in Oakland. And Yev Pusin, who enjoys each and every culinary adventure at Merchant Roots in San Francisco. Join us next time when three more guests will recommend their favorite spots on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers! Whoo-hoo! [ Glasses clinking ]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Funky Elephant, Y’s Choice, Jim’s by MLVS | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 2, airs Thursday, April 30, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Berkeley’s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai comfort food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth with crumbly pork meatballs, spicy Super Jungle red curry, and sweet roti with condensed milk and roasted coconut to balance out the heat. In Oakland, \u003c/span>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese and cabbage, and fall-off-the-bone oxtails over silky grits, finishing sweet with peach cobbler or banana pudding. And in San Francisco’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything. To wrap up the episode, reporter Cecilia Phillips dives into “Cecilia Tries It” at San Francisco’s \u003cstrong>BeChinatown Night Market\u003c/strong>, soaking up the lively atmosphere as she samples her way through the vendors and flavors that make this historic neighborhood so special.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23799\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2102_s-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peggy Lee, Tavis Kammet and Rachelle Rogers-Ard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.funkyelephantthai.com/\">\u003cstrong>Funky Elephant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yschoice.space/\">\u003cstrong>Y’s Choice\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mlvssf.org/jims-by-mlvs\">\u003cstrong>Jim’s by MLVS \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bechinatown.weebly.com/\">\u003cstrong>Chinatown Night Market \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23793\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg\" alt=\"\" width=\"2000\" height=\"2624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-2000x2624.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-160x210.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-768x1007.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1171x1536.jpeg 1171w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-1561x2048.jpeg 1561w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2102Wines-scaled.jpeg 1951w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This trio of refreshing whites is ideal for spring sipping but also works to quench your thirst year-round.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yalumba.com/yalumba/\">\u003cspan style=\"color: #339966\">\u003cstrong>Yalumba 2022 “Samuel’s Collection” Viognier\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Eden Valley, Australia, $24\u003cbr>\n\u003c/em>On my first trip to Australia, I was in awe of the rugged landscape, the unique food offerings, and, of course, the wine. One winery — Yalumba — stood above the rest. Pulling up to the historic property took my breath away. Founded in 1849, it’s now in the hands of the sixth generation of ownership by the Hill-Smith family.\u003c/p>\n\u003cp>This Samuel’s Collection wine honors founder Samuel Smith but is crafted by respected winemaker Louisa Rose. She has been with the family for more than three decades, and her talent can be seen in this lusciously crisp Viognier. A grape variety well known in France’s Rhone Valley, it’s only successfully planted in select areas of the world. At Yalumba, it shines. Viognier can be an aromatically showy grape, and this version captures the floral notes and exotic spices of the variety. With a deft hand, Louisa has managed to keep the richness with hints of toasty complexity without sacrificing freshness and succulence. A showstopper, especially for the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duckhorn.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Duckhorn Vineyards 2024 Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>North Coast, California, $32\u003cbr>\n\u003c/em>What a legacy Duckhorn Vineyards has brought to not only California but the world. Dan and Margaret Duckhorn began the well-known brand in 1976, and the winery’s consistency and class have endured for 50 years. Known for intensely elegant versions of Merlot and Cabernet Sauvignon, Sauvignon Blanc has become a shining star in their portfolio.\u003c/p>\n\u003cp data-start=\"1761\" data-end=\"2331\">This vintage is classic Duckhorn style — layered and lush with a splash of whimsy. Sauvignon Blanc itself is a grape variety that showcases citrusy fruit notes and a zesty brightness. These qualities form the core of the wine, but due to a healthy 14% of the white grape Sémillon blended in, it expresses a richer, more aromatic character. This pair of grapes forms a uniquely mouthwatering white that’s both serious and seriously fun to sip. It’s also sold in a half-bottle size of 375 mL, which I love. You can have a glass or two without cracking open a whole bottle.\u003c/p>\n\u003cp>\u003ca href=\"https://bouchaine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Bouchaine 2024 “Alsatian Blend” White\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Los Carneros, California $50\u003cbr>\n\u003c/em>If you’re looking for a wonderful outing to wine country, put Bouchaine Vineyards at the top of your list. The property is owned by the dynamic duo Tatiana and Gerret Copeland, whose passion for wine led them to Bouchaine. Their roster of wines expresses a true sense of terroir. This is what I call the “taste of the place in the glass.”\u003c/p>\n\u003cp>The small-production Alsatian blend is a California nod to the Alsace region of France. The snappy yet supple white is a blend of mineral-laden Pinot Gris, aromatic Riesling and Gewurztraminer, and fleshy Pinot Blanc, each made using a variety of vessels, including concrete eggs, clay amphora and neutral oak barrels. All blend seamlessly together in a sultry, full-bodied white that still embraces its zesty fruit flavors.\u003c/p>\n\u003cp>Visiting is a multisensory experience with award-winning vineyard views, myriad tasting and food pairing options, and even a falconry offering! I’ve had the pleasure of filming this rush-of-adrenaline experience.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fresh Thai flavors in Berkeley.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> When I go out, I don’t think wholesome — I think decadence.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Soul food with a twist in Oakland.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> The size of a plate.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And old-school diner favorites in San Francisco.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The hash browns over there are perfect hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Are you ready?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Indistinct conversations ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are community arts space director Peggy Lee, educational consultant Rachelle Rogers-Ard, and high school theater teacher Tavis Kammet. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We’re excited!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright! I love it! Tavis’ favorite Thai restaurant doesn’t need a long menu to make a big impression. The flavors pack a serious punch. And yes, the spice level really does go up to 11. Nestled in West Berkeley, it’s Funky Elephant.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Regular spicy? Funky Elephant is a Thai restaurant that represents and honors street vendors in Thailand. They wake up early in the morning, like 1 or 2 a.m. in the morning, just chopping for real, fresh ingredients. We want to give that quality and freshness to the people in the Bay. Funky Elephant is like a taste of our palate. Yellow curry chicken. Pad Thai, add fried egg on top. Fried chicken and roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> Some dishes, we got inspired by north of Thailand, some dishes inspired by southern Thailand, and then mix up together to be the Funky Elephant menu.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Everything made from scratch in the house.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> We make curry paste in house. We have all the sources in house, no store bought. I would say the foundation of Thai cuisine would be Thai aromatics — lemongrass, galangal, kaffir lime leaf, ground pepper.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> And a lot of garlic, too. My favorite thing on the menu is our pad Thai. We do it with the real tamarind sauce and we do it with the real fried shrimps. And it does come with the heads on, so that’s a great part. The drinks here that I make, I try to do layers just to play with colors.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Laptanachai:\u003c/b> Butterfly pea limeade. It’s a blue flower. They usually grow in Southeast Asian countries. Once you mix with limeade, it’s gonna turn purple. And it has a lot of health benefits, like it’s packed of antioxidants. The elephant has two sides for me. They’re really strong. They’re really powerful. But in the meantime, they’re a really kind and heartwarming animal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Puttikaew:\u003c/b> The king of animals in Thailand. So, we mix elephant with the funky that we get from us. We’re super fun. Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Tavis, this place has sort of a street-food kind of vibe to it, doesn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm-hmm. I love this place. The first time I went to it was with my family, and the waiter said, “Are you okay with spicy?” My mom was, “Yes, I’m definitely okay with spicy.” She made a mistake that first time. She definitely made a mistake and was sweating beads. But after that first time, I go back probably twice a month.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what is the thing that you start with that you love most?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The roti bread. Big, fluffy, fried pieces of bread with a little dipping sauce of curry. And they give you a knife to stab this fluffy roti.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So it does this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah, it just deflates. And then you’re just picking apart these beautiful, flaky pieces of roti and you’re dipping them in this delicious curry. It is so good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you try that, Peggy? I saw you shaking your head when he mentioned it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, I just love roti. I should have gotten that. I got the shrimp chips, which were also very tasty and kind of reminded me of a childhood favorite. That, like, texture, like the little Styrofoam, crispy texture…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughing ] Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …that when we were kids that would come out, like, if you had, like, a big pork butt or something like that. I’m Chinese American, and we would have the little shrimp chips on top of that. So it reminded me of that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> What did you start with, Rachelle?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I didn’t have a starter, but that’s why I always drag someone with me, and she loved the roti as well.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My friend had the chicken curry, and I could tell that it was really great when she started to wipe the bowl. You know what I mean? Like, this was the hint.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Just pick it up and lick it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, “You don’t like it at all, obviously.” It looked really decadent. It was the yellow curry with chicken. She felt like the heat was just right where it was supposed to have been. I also had this beautiful fried rice that felt extremely fresh, with fresh veggies in it and this beautiful fried egg. I added chicken breast to the rice dish, and they asked me how I wanted it. It was beautifully sautéed, just absolutely gorgeous, and very, very fresh. I was really impressed.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And, Peggy, what did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I had the Wholesome Noodles, which was —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Which is kind of their signature dish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> An incredible surprise.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Because when I go out, I don’t think wholesome — I think decadence. I think —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Bring on the fat! Bring on the sugar!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes! Let’s go to town! I can be wholesome at home, you know? But it was a beautiful soup noodle, and it was tangy and it was bright. It was herbaceous. It had rice noodles and soft, sort of crumbly pork meatballs. It was a really startlingly good dish. I had never had that before. And it didn’t feel wholesome, which was the best part.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Tavis, what other dishes did you have?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also started with the crispy Brussels sprouts. They’re fried in their chili jam, and they’re so juicy with these bursts of chili sauce. Not too spicy for me, but my partner, definitely, she was like, “My mouth is on fire,” but she kept eating them. It’s delicious. It’s to die for.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Let’s talk about anything else you had for mains.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I also got the K.M.G. #2.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was perfect. Like, there was perfectly poached chicken, really lovely rice. The broth was lovely, as well. Very well prepared.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s a very popular Thai dish, but it could sound very simple.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s boiled chicken on rice with some cucumbers and that chili jam again. But the way they do that K.M.G. is so tasty. It’s another one of these dishes for me that just feels so comforting.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the Jungle Curry. I was excited when I read about it. I thought, “Jungle Curry,” and I saw several asterisks and it said spicy. And I was like, “Yes, let’s go! I’m ready. Let’s do this.” Homemade red curry sauce, dill and basil and snake beans and tofu and kabocha squash, which I love. So I was ready. And then, um, it might have been an off day or an off moment because it wasn’t spicy at all.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Mm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did think that outside of Jungle Curry, the other dishes had a nice, like, Thai heat, you know, where it’s, like, a little numbing, a little exciting, but not blow your head off, which I thought was really good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Absolutely. Okay. Desserts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They have a sweet roti, and as the appetizer roti, it’s just as beautiful. It comes out, this big puffy roti with cinnamon and sugar, vanilla ice cream — delicious. And it’s so flaky to dip in the ice cream. Something they do there that I think is a bit uncommon is they have a different soft-serve flavor almost every night. And after you’ve eaten a big meal and you’re like, “Ah, I don’t know if I have room for dessert,” soft serve is so easy to just make a little bit of…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> A little pocket, little room.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Easily make a little bit of room for some soft serve.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have any dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No. I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Yeah. You were looking like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was like, you guys had room for dessert?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It sounded like you enjoyed your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did enjoy my experience. It was amazing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, you would go back?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I would go back.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Yeah. Alright. If you would like to try Funky Elephant. it’s located on Ninth Street in Berkeley, and the average multi-course tab per person without drinks is around $40. Rachelle is up next with a soul food spot serving comfort by the forkful. Whenever she’s craving the crispiest of catfish this side of the Mississippi, she heads to uptown Oakland, home to Y’s Choice.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> When someone walks into Y’s Choice, the vibe for me is like, we’re just about to have a party.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Both:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Ahmed:\u003c/b> It’s a vibe. It’s music, the good food, and it smells amazing. Y’s Choice, the name came about — My name is Weyanti. So people couldn’t pronounce it, and they used to call me “Y” growing up. My first memory of cooking was back in Sudan, ’cause that’s where I’m from, and my love for food started watching my mom cook. My mom was absolutely African, so she cooked nothing but African dishes. We didn’t have American dishes. So as I started going to hang out with my friends and started going out, I started tasting different foods because, you know, everybody was frying chicken, everybody was frying fish. And I’m like, “Mom, can you try to make this?” Or, “I want this.” And she’s like, “Figure it out.” And so I said, “Okay, I’ll figure it out.”\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The menu is pretty vast.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>A lot of these dishes\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are soul food,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>like oxtails and grits.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And some of my favorites\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>are the gumbos.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And the next one would be\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and that’s because\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s a staple.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>When I was young,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I used to go to Art’s Crab,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and so it was a special meal.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We used to only get it\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>during special times,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and it was an honor\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for me to bring it into my menu\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and name it the Art’s Crab.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>My mother’s tradition\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and culture\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>absolutely is a part\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of the menu.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have some things that\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I’ve incorporated, like sambusa.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I grew up on that.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That was a favorite thing.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>We only had it during holidays,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and I was just like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Oh, my God,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I have to put that in there.”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Some of my spices are used\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and some of my ingredients\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that come from back home.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>The legacy from my mom\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>means a lot to me.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>One of the reasons\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>why it’s a big portrait —\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>it’s really a little joke\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>between her and I.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>She used to come to my house and\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>she used to always ask, like,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>“Where’s my picture?”\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>After her passing,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>unfortunately,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>I went and got\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>a big portrait of her on my arm.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So there’s a big portrait of her\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>that I carry with me\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everywhere I go\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>to show her how proud I am.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>So, yeah, it means\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>everything to me.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>All:\u003c/b> Y’s Choice!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Now, Rachelle, how did Y’s Choice become your choice?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Ah, I see what you did there.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> What I really, really like is walking into this restaurant owned by a woman of color who is bringing her heritage into the space. The space is a vibe. It’s giving club. It’s giving, um…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> You guys agree with that?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> The space is definitely fun.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I feel some vibes shaking, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Full bar, full party atmosphere. Really, really tall drinks. So, all of those things are really exciting. And so then, the first thing I usually do, a couple of friends started with the crab cake egg rolls. So, I think it’s a really great mixture of her heritage, right, and the fusion therein. And then this dipping sauce.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It’s the way to start.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> It was one way.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Also could start with the bar.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Ah! That’s right! Alright, let’s get over here and dig into your experience.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, yeah, I mean, the place is — is beautiful when you go inside. It’s very comforting. I also got the meat sambusa, which for me was delicious. It was super tasty, super flavorful, packed full of spices. And you can tell this is real home-cooked food. Like, I take a bite and, you know, grease is coming out. That’s what I want. That’s — that’s like real food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And what about you, Peggy? Now, he said it’s comforting. You said it’s a total party vibe. I’m feeling, like, a thumping music kind of, you know…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> You know, the music was great.\u003c/p>\n\u003cp class=\"p6\">\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003c/span>\u003ci> Try to roll with it, baby \u003c/i>\u003cspan class=\"s1\">\u003ci>♪\u003c/i>\u003ci>\u003c/i>\u003c/span>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, I’m a geriatric millennial, and it was…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> …delightful. Like, all the hits. I heard some Mos Def, I heard some Blaqstarr. I heard all this delightful music that like…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Mm, yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes, you know, right? Okay, so maybe similar generation.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, no. No, I just hear you.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> So, um, I had the turkey wings, which were incredible. And I had imagined something — maybe a braise, dry, maybe with some rice. No, but it was like this soft, beautiful, like, stew. It was incredibly deep and warm. And so, my family is Chinese American from Taiwan. So we love congee, and it was like that. And then it was paired with — we got, for the sides, we got the cabbage, which I highly recommend — delicious. And then the mac and cheese was perfect — so tender, had a little bit of mustard. I was so happy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> My favorite is always gonna be the fried fish. And what I love is they bring two huge —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Huge!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I mean, just… Where are they finding it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They are huge.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, two big fillets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah. And they’re the size of the plate, right? But it is so good, so tender, but also flaky on the inside, but also crunchy-crunchy, which is what I love. And I just find that I never finish the fish, but I always finish the sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the catfish.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> My partner is from Mississippi, and so anytime we go anywhere that has fried catfish, that’s where she beelines. These pieces!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> They’re so big.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Now, this is no joke, audience at home. These pieces are humongous. Two pieces, two sides. Right, the audacity to give you two sides.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I know!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And the cornbread. She devoured that cornbread. I didn’t even get to try that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And I also — We went for brunch, so it was a little too early for me to start drinking for that. But I wound up getting a dish called the Boozie Brunch, which was fried turkey smothered in gravy over this pile of potatoes. And you can tell it’s home-cooked food. Like, the bell peppers and onions are all different shapes and sizes, and the turkey was so delicious. It was just so much food!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughs ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was a mountain of food.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I guess I don’t have to ask about quantity and quality here.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> No, it’s so much food.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I ended up getting the oxtail and the grits.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It was delicious, fall-off-the-bone, on a silky bed of the grits, which I thought was really well done. Maybe like a tiny bit salty for my taste, but I think that’s also part of the dish. Like, it’s supposed to be like a savory, warm, comforting thing.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, last thing — dessert.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Well, I got the peach cobbler and I had to take it to go because it was… [ Laughing ] I was so full.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It was a little bit sweet for my taste, but it was still such a well-seasoned peach cobbler. Beautiful. Delicious.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Good for breakfast with coffee, as a leftover, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Did you have room? Did you have room?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I got the banana pudding.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I did not have room, but I did it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Laughter ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It was delicious.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>It had the Chessmen on top,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which I always love.\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> Oh, uh-huh.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> And the multi layers. It was a very classic, traditional banana pudding, which just means it’s a good one. It was lovely. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Sounds like a great experience for all. So, if you would like to try Y’s Choice, it’s located on San Pablo Avenue in uptown Oakland. The average multi-course tab per person without drinks is around $65. Peggy’s pick is a neighborhood diner that offers the quintessential greasy-spoon experience in the best way possible. Dishing up American breakfast classics in the heart of San Francisco’s Mission District for decades, it’s Jim’s By MLVS.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s has been in the Mission District for over 32 years. It has built a very strong clientele that are super loyal to the breakfasts here. It’s just really amazing comfort food. This building has such rich history. It was started by a man named Jim and has been here for several generations, and now we’re very proud to be the owners of Jim’s By MLVS. MLVS is Mission Language and Vocational School. We have a culinary program. And so, through that culinary program, we were able to purchase this restaurant so that we can give the graduates an opportunity to find work. We have the biscuits and gravy.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Jim’s By MLVS has been serving very American-style breakfasts that you can find at a diner — pancakes, waffles, eggs, even burgers for lunch. Eggs over easy. We have been incorporating Latino dishes because we want to honor that we’re in the Mission District. So, we have the plátanos fritos. We call this a casamiento. And then we add a delicious fresh cheese and Salvadorean sour cream, so it’s notsosour.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> Not only do we serve Latinos, but we also work with Latinos. Our staff, they’re all Latinos, and so we allow them to share part of their cultures.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Bell dings ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Our chef, Beto, started here\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>when he was 17 years old,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>as a dishwasher,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>and he’s been here since.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Chef Beto likes to do\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>his — his own designs\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>for the food that he serves.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And so when he wants to make\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the babies happy, or just anyone\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>he feels like an extra touch\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>of flair would be great…\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Look at how cute!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> …he’ll change up the look of it. Every time those long-term clients come in, they’re just like, “Oh, my God, he’s still here. I’m gonna order my regular stuff.” Still the same?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Guest:\u003c/b> Same! I told my husband, I said, “It’s the same!”\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> It’s the same, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Hey!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Padilla:\u003c/b> The joy that I get working here at Jim’s By MLVS is being able to see the staff grow in their professional life. Being able to see them come from a place where they never worked in a restaurant here in the United States, to seeing them ready for the next step, it makes me feel super grateful.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> So, Peggy, when you go to this place, I mean, it’s been there so long.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> It really is a locals’ hangout, isn’t it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It totally is. People have gone there for decades, generations. I get a variety of things, but generally I go for the corned beef hash. It’s a savory, greasy, delicious corned beef, and then they have the crispy hash browns. And it’s all short-order grill, which I think is also really fun ’cause you can actually hear them, like, ching-ching-ching-ching-ching, like, while there preparing it for you. And then I always have it with my over-easy eggs. I like to make a little mix, like hash brown, corned beef hash, soft eggs, and then I put it on my rye toast and I just shovel it in. And I have to have a side of café de olla ’cause it’s a little sweet, but it’s delicious, and the spices. Cinnamon, to me, is the most forward. And then it’s all mixed in this beautiful ceramic mug. So, it’s just my perfect meal.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Fantastic. What did you have when you went?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> So, I got the chicken fried steak breakfast because I rarely see that on menus. And in fact, I don’t think I’d ever eaten chicken fried steak before.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Is it steak? Is it chicken?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Right. It’s definitely not chicken. It’s — It’s more hamburger that’s fried like a chicken. It was a nice, salty piece of fried meat. I will say, the hash browns over there are perfection. They’re the perfect hash browns. They’re thin and crispy. If you’re a hash brown fan, these are perfect hash browns. The French toast we got was kind of like how my mom would make it. Okay, we’ve got sliced bread. Let’s chop them in half, dip them in egg batter, and put them on the skillet. We did also get the sausage patties, which I really enjoyed. They were — I mean, everything at this place is —\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Were they greasy?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> They were. They were greasy. Ooh, nice, greasy, thin, little traditional sausage patties. And they had me. They had me on those sausage patties.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> And the hash browns.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> And those hash browns. Those hash browns were perfect.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. Rachelle, I have to ask, did you have hash browns?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> I did have hash browns. Um, I felt like this was a diner…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> …and it was serving up diner food. I took my sons with me. One had the French toast. I agree with you on the French toast. I wanted maybe some different type of bread, something that would elevate the dish. The other one had the pancake combo, which is why I was able to taste a little bit of everything. I prefer more of a fluffier pancake. It was okay. I really felt like I wanted seasoning.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And, um, on the eggs…\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> A little tip is that they have this green salsa. You have to ask for it. And it’s just so bright. ‘Cause everything there is kind of savory, a little sweet. The salsa brightens it all up.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> We also ordered a waffle, and the waffle was really, really thin. I prefer, like, a Belgian.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Rogers-Ard:\u003c/b> And so, you know, it was good.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> We also got the strawberry milkshake. We split the milkshake. Solid. Good. Nothing I’d write home about, but we finished it. I mean, you know, it’s nice. It’s nice when you get a milkshake and you get the glass with it that’s half-filled with more milkshake. So my partner and I were like, okay, we basically got two milkshakes. Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Have you gotten the milkshakes before?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> I have not had the milkshake. I should do that next time.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> Oh, you should do that.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Kammet:\u003c/b> It’s just, it’s such a cool little neighborhood spot and it’s in a cool part of town.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I love it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lee:\u003c/b> It’s a lovely space for me.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> Alright, well, if you would like to try Jim’s By MLVS, it’s located on Mission Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $45. And now, reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. This time, it’s all about the sweets at San Francisco’s Chinatown Night Market.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, we’re in one of the oldest Chinatowns in the United States. This event brings together so many people.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes, every month we have approximately about 17,000.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> 17,000 people?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes. And this is really supporting the small businesses in Chinatown. You’ve got all kinds of food. Enjoy boba, tanghulu, fried rice, chicken, you name it.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> And it’s cheaper than having to fly to Asia, huh?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Lo:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> This is my family business, and I’m the fifth generation who make this candy in my family. You see this little hair? Actually, it’s all pulling by corn starch and molasses. Stretch it 100 times until this molasses totally shrinks to the little hairs.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> In the past, the dragon was the symbol of the emperor. So these desserts were served to the emperor and the prince only.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So I should feel like royalty right now.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Yes, exactly.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>And when he ate this candy,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>all the little hairs stick\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>on his lips and chin,\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>which just looked like a beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>That’s why we call this\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>the dragon beard.\u003c/i>\u003c/p>\n\u003cp class=\"p6\">\u003ci>Are you ready?\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> No.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> No? Oh, don’t be shy. Come and try.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughs ] Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Okay! Cheers. Mmm! Mmmmm!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> [ Laughing ]\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> Now you see why it’s called a beard candy, right? How do you like it?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I love it!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Tam:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> So, I heard you are, like, one of the best bakeries in Chinatown.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes, I’m in Chinatown over 40 years.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a classic Chinese dish, right?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah, because, you know, over 100 years and nobody stop it.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Both laugh ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> For 100 years, people have been making egg tarts.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> That cuts so easily.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so delicate. So, you love to decorate, and you make things like this.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> This is a swan.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> The swan, I did it maybe 20 years ago.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> So now I’m eating.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> I guess I’m eating this swan, then. Can I just have the wing?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Chen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Mmm! I love a good wing. I have to tell you, I remember my first memory of having sugar cane as a little kid and chewing and nibbling on some of the stalks.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> But I didn’t know that there was a way to actually enjoy it much easier.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely. We have Pure Cane Juice Co. So we press it to order right here with the machine. So, we have Pure Cane and Golden Lime. That’s our most popular drink. We put calamansi in there, which is another citrus that’s also mostly known in Southeast Asia. Besides being delicious, it gives you an energy boost and also gives you gut health.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s a healthy drink.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Oh! That is not what I was expecting!\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Yeah! There you go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so flavorful.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Wow. It’s as fresh as it gets.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Efendi:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> I have to thank my great guests on this week’s show. Peggy Lee, who savors the green salsa at Jim’s By MLVS in San Francisco. Rachelle Rogers-Ard, who craves the crispy catfish at Y’s Choice in Oakland. And Tavis Kammet, who noshes on the noodles at Funky Elephant in Berkeley. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ All cheering ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Sbrocco:\u003c/b> We’re done! Cheers!\u003c/p>\n\u003cp class=\"p3\">\u003ci>♪♪\u003c/i>\u003ci>\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s called tanghulu?\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes. It’s a traditional street food from China. It’s sugar-coated fruits, made fresh every day. This is our memory from our childhood in China. So, today we have strawberry and grapes.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> Look at how beautiful! It’s almost clear as glass. Here we go.\u003c/p>\n\u003cp class=\"p5\">\u003cb>Woman:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p6\">\u003ci>[ Crunching ]\u003c/i>\u003c/p>\n\u003cp class=\"p5\">\u003cb>Phillips:\u003c/b> It’s so tasty! That is amazing. I love it. I’m gonna lose a tooth, though. But it’ll be worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headline": "Get Cozy with Jacques Pépin's Pea Pod Soup Recipe",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.",
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"content": "\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"description": "It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Area Foodie Culture Goes Way Further Back Than California Cuisine",
"headTitle": "Bay Area Foodie Culture Goes Way Further Back Than California Cuisine | KQED",
"content": "\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2. How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2. How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How Rice-A-Roni Became The San Francisco Treat",
"headTitle": "How Rice-A-Roni Became The San Francisco Treat | KQED",
"content": "\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[dropcap]T[/dropcap]here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=yzOR_Fal_SY\u003c/p>\n\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Birth+Of+Rice-A-Roni%3A+The+Armenian-Italian+Treat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yzOR_Fal_SY'\n title='//www.youtube.com/embed/yzOR_Fal_SY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California",
"headTitle": "Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California | KQED",
"content": "\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Tien Nguyen, food writer\"]‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’[/pullquote]\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>[aside tag=\"golden-state-plate\" label=\"related coverage\"]\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Sriracha is used to spice up everything from chips and chocolate bars to burgers. But the story of Sriracha’s rise to mainstream condiment began with a Vietnamese refugee who found a home and just the right peppers, in Southern California. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Golden State Plate: Rocky Road Ice Cream's Bumpy History",
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"headTitle": "Golden State Plate: Rocky Road Ice Cream’s Bumpy History | KQED",
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"content": "\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=beTsDOBRs8I\u003c/p>\n\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=_RWcqJ4LHM8\u003c/p>\n\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.) Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’ So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s, \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger. “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='Our Golden State Plate series']\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "The historical dispute between two California ice cream makers over who invented one of America's most popular flavors. ",
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"title": "Golden State Plate: Rocky Road Ice Cream's Bumpy History | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/beTsDOBRs8I'\n title='//www.youtube.com/embed/beTsDOBRs8I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_RWcqJ4LHM8'\n title='//www.youtube.com/embed/_RWcqJ4LHM8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.) Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’ So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s, \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger. “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>This week we’re dishing up some of our favorite stories from our \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\" rel=\"noopener noreferrer\" target=\"_blank\">Golden State Plate series\u003c/a>, which explores the backstory behind some iconic California-born food and drinks.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to these and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\" rel=\"noopener noreferrer\" target=\"_blank\">Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h2>\n\u003cp>If you’re a cocktail drinker, you’ve probably tasted a few Pisco Sours in your time. The pale foamy drink is made with Pisco - a highly potent Peruvian brandy. The first recipe for the Pisco Sour came from Peru, back in the 1940s. But many years before that, 19th century San Francisco was gripped by a craze for another Pisco concoction that maybe should have come with a health warning. KQED's Carly Severn takes us back to the time of the Gold Rush.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11732648/flamin-hot-cheetos-the-humble-beginnings-of-a-junk-food\" rel=\"noopener noreferrer\" target=\"_blank\">Flamin’ Hot Cheetos: The Humble Beginnings of a Junk Food\u003c/a>\u003c/h2>\n\u003cp>These days, some folks can’t seem to get enough of Flamin’ Hot Cheetos. This spicy, California-born snack has a devoted following. Bianca Taylor tells us more about the person who invented them. Richard Montañez worked as a janitor at a Frito-Lay factory for nearly two decades before he came up with his concoction. He had grown up picking grapes, living on a farm for migrant workers near Rancho Cucamonga with his 10 siblings.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\" rel=\"noopener noreferrer\" target=\"_blank\">Unwrapping the California Origins of the Fortune Cookie\u003c/a>\u003c/h2>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or apples at San Francisco’s Fillmore, they're a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco's Golden Gate Park? The California Report’s Suzie Racho unravels a mystery.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720665/what-makes-your-salad-taste-like-california-hidden-valley-ranch\" rel=\"noopener noreferrer\" target=\"_blank\">What Makes Your Salad Taste Like California? Hidden Valley Ranch\u003c/a>\u003c/h2>\n\u003cp>This “Golden State Plate” story is about something as ubiquitous as ketchup and mustard: ranch dressing. It’s everywhere, and it’s a California concoction. As Peter Gilstrap tells us, the place that gave the creamy buttermilk dressing its name was a real ranch on the Central Coast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This story is part of our series \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\">Golden State Plate\u003c/a>, produced in collaboration with The California Report Magazine.\u003c/p>\n\u003cp>Be sure to catch our other episodes about the Bay Area’s cocktail creations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11715542/who-invented-the-martini-a-bay-area-story-with-a-twist\">Who Invented the Martini? A Bay Area Story, With a Twist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11729394/this-pricey-san-francisco-cocktail-was-a-gold-rush-knockout\">This Pricey San Francisco Cocktail Was a Gold Rush Knockout\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Reported by \u003ca href=\"https://twitter.com/sracho?lang=en\">Suzie Racho. \u003c/a>\u003c/p>\n\u003cp>Bay Curious is made by Olivia Allen-Price, Jessica Placzek, Robert Speight, Paul Lancour and Ryan Levi. Additional support from Julie Caine, Suzie Racho, Victoria Mauleon, Ceil Mueller, Sasha Khokha, Ethan Lindsey, Pat Yollin and David Weir.\u003c/p>\n\u003cp>Theme music by Pat Mesiti-Miller.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/podcasts/baycurious/\">Ask us a question\u003c/a> or \u003ca href=\"https://www.kqed.org/newsletters/bay-curious\">sign up for our Bay Curious newsletter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Olivia Allen-Price on Twitter \u003ca href=\"%E2%80%9Chttps://twitter.com/oallenprice%E2%80%9D\">@oallenprice.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"info": "",
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"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"ted-radio-hour": {
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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